Kleenmaid CW2399 - Manual (Page 60)

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Belgium: ROYAL B ELGIAN CHICORY (K ONINKLIJK WITLOOF )
C OOKING TIME 3 and 5 Min.
I NGREDIENTS
4 heads of chicory • 2 tablespoons butter • 2 tablespoons water • 3 dl (1/2 pct) milk • 2 eggs
salt and pepper • a bit of grated cheese • a pinch of nutmeg • a bit of butter • 1 dl (1/6 pt) water
with lemon juice (from 1 lemon)
P REPARATION
Wash the chicory well but do not cut it in any way. Put the butter in the cooker, allow to melt, add the
water (2 tablespoons) and place the chicory on the trivet, bring to pressure in the usual way, cook for
3 minutes and reduce the pressure. During this cooking, warm the milk and pour on to the seasoned
beaten eggs. Lift the chicory into a greased heatproof dish, pour over the custard and dot with butter.
Rinse the cooker, put in the water with lemon juice, the trivet and the dish covered with a double
thickness of greased greaseproof paper. Bring to pressure, cook for 5 minutes. Release pressure.
Sprinkle the top with grated cheese and bake slightly brown under the grill.
Germany: C HICKEN STEW ( HUHNER FRICASEE ).
C OOKING TIME 18 - 22 Min
I NGREDIENTS
1 roasting chicken • salt and pepper • a little lemon juice (from 1 lemon) • 12 button onions or shal-
lots • 6 large field mushrooms • 2 tablespoons butter • 1,5 dl (1/4 pt) dry white wine • 1 tablespoon
flour blended with a little milk for thickening • 1,5 dl (1/4 pct) single cream
To garnish: bacon rolls, chopped parsley.
P REPARATION
Dab the chicken, cut into joints and season well with salt, pepper and a sprinkling of lemon juice.
Prepare the onions leaving whole, cut the mushrooms into 4.
Lift the trivet from the cooker, heat the butter, fry the chicken pieces evenly until golden brown and
lift out.
Add the onions and mushrooms and cook gently for 3-4 minutes. Lift the cooker from the heat, allow
to cool, add the wine and put the chicken portions back in. Bring to pressure, cook for 15-18 minutes.
Open the cooker. During this cooking, prepare the blended flour and make and grill the bacon rolls.
Lift the chicken on to the serving dish and keep hot. Add blended flour to the liquid and bring to the
boil, stirring continuously. Taste and correct seasoning, stir in the cream, reheat without boiling and
pour over the chicken. Garnish with chopped parsley and the bacon rolls. This dish is at its best when
soured, rather than fresh cream is used.
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