Panasonic NNGD559WWPG - Manual (Page 37)

En-36
Stuffed breast of chicken
Cut a pocket in the chicken breasts. Season on the inside and outside with a pinch of salt,
pepper and paprika. Drain the spinach well and season with salt and pepper. Place over the 4
chicken breasts. Cut the gorgonzola into slices and place on the spinach.
Close the pockets and enclose them with 2 slices of lard.
Heat the roasting plate for 5 min. on full power. Roast each side of the breasts for 3 mins. on full
power. Leave to stand covered. Chop the onion and cook for 2 mins. with the Vermouth. Strain
off. Mix with the mustard, cream, saffron and cornflour. Cook on full power for 2 min. Season
with lemon juice, salt and pepper.
4 chicken breasts
Approx. 200g frozen
spinach
100g gorgonzola
8 slices of lard
Salt, pepper, paprika
Sauce:
1 onion
1 ⁄
2
dl dry Vermouth
1 tbsp large grain
mustard
1
1 ⁄
2
dl single cream
Pinch of saffron
Pinch of cornflour
1 tbsp lemon juice
Salt, pepper
Recipes
Stuffed beetroot
Wash the beetroot leaves and cook covered on the automatic programme “vegetables”. Chop
the heart of the beetroot and place to one side. Drain the leaves well on paper and flatten the
leafstalks with a knife. Chop the onions, cook covered with the bacon pieces and the beetroot
heart for 3 min. on full power.
Break the egg and place in a cup and cook covered on 600 W for around 40-60 sec. then chop
finely. Mix the parsley and the chopped egg with the bacon pieces/onion mix. Season with salt,
pepper and nutmeg. Place 2-3 leaves together, put a little bit of stuffing on top and roll. Place
the beetroot parcels in a buttered dish. Place the cream and the cheese on top. Cook with the
automatic programme “gratin”.
1 large beetroot
1 large onion
150g bacon pieces
Chopped parsley
80g Sbrinz cheese,
grated
1 egg
1
1 ⁄
2
dl cream
Salt, pepper, nutmeg
1 tbsp butter
Fennel au gratin
Wash the fennels, cut into 4-6 pieces of the same size. Cook covered with the automatic
programme “vegetables”. Butter the au gratin dish and place the fennels on it. Crack the egg and
cook in a cup at 600 W for 40-50 sec. Next, chop it into small pieces. Melt the butter in a dish at
600 W for 1 min. Mix with the egg, the breadcrumb dressing and the Sbrinz cheese. Season the
cream with salt and pepper, spread over the fennels and place the breadcrumb mixture on top.
Cook with the automatic programme “gratin”.
3 fennels
3 tbsp breadcrumbs
1 egg
1 dl cream
2 tbsp Sbrinz cheese, grated
30g butter
Salt, pepper
Vichyssois soup
Place the butter and the onions in a dish and braise for 1 min. on full power. Add the potatoes,
leek, water and stock and cook for 15 min. on full power.
Turn the vegetables into purée with a blender, then add salt, pepper and powdered spices to
taste. Allow to cool. Add the whipped cream to the soup with caution. Place into cups or bowls,
sprinkle with herbs and serve.
1 onion, finely chopped
2 diced potatoes
100g leek, finely chopped
5 dl water
1 tbsp butter
1 tbsp chicken stock
1 dl whipped cream
Salt, pepper, powdered
spices