AEG KSK772220M Książka Kucharska Pobierz pdf (Strona 7)

• 1 kg ripe tomatoes, peeled, halved,

cores removed and cut into dice

• 1 bunch parsley, washed and roughly

chopped

• 4 tablespoons butter

• 2 tablespoons flour for coating

• 6 tablespoons olive oil

• 250 ml white wine

• 250 ml meat stock

• 3 medium-sized onions, peeled and

finely chopped

• 3 cloves of garlic, peeled and thinly

sliced

• 1/2 teaspoon each of thyme and

oregano

• 2 bay leaves

• 2 cloves

• salt, freshly ground black pepper

Method:

Melt 4 tablespoons butter in a roasting

tin and sweat the vegetables in it. Take

vegetables out of the roasting tin.

Wash veal shank slices, dry, season and

then coat in the flour. Knock off surplus

flour. Heat the olive oil and brown the

slices over a medium heat until golden

brown. Take meat out and pour the

surplus olive oil out of the roasting tin.

Deglaze the meat juices in the roasting

tin with 250 ml wine, put into a saucepan

and leave to simmer for a while. Add 250

ml meat stock and add parsley, thyme,

oregano and diced tomato. Season with

salt and pepper. Then bring to the boil

again.

Put vegetables into the roasting tin, put

the meat on top and pour the sauce over

the top. Cover the roasting tin with a lid

and put it in the appliance.

• Time in the appliance: 120 minutes

• Shelf position: 1

4.7 Stuffed Veal Breast

Ingredients:

• 1 bread roll

• 1 egg

• 200 g mince

• salt, pepper

• 1 onion, chopped

• parsley, chopped

• 1 kg breast of veal (with pocket cut

into it)

• soup vegetables (carrot, leek, celery,

parsley)

• 50 g bacon

• 250 ml water

Method:

Soak roll in water and then squeeze

water out. Then mix with egg, mince,

salt, pepper, chopped onion and parsley.

Season breast of veal (with pocket cut

into it) and stuff the meat stuffing into

the pocket. Then sew up the opening.

Place the breast of veal in a roasting tin,

add soup vegetables, bacon and water.

Turn the roast after about 30 minutes.

• Time in the appliance: 100 minutes

• Shelf position: 2

4.8 Leg of Lamb

Ingredients:

• 2.7 kg leg of lamb

• 30 ml olive oil

• salt

• pepper

• 3 cloves of garlic

• 1 bunch of fresh rosemary (or 1

teaspoon of dried rosemary)

• water

Method:

Wash the leg of lamb and then pat dry,

rub in olive oil and make slashes in the

meat. Season with salt and pepper. Peel

the cloves of garlic and slice, push

together with the sprigs of rosemary into

the slashes in the meat.

Put the leg of lamb into a roaster and

add water. The bottom should be

covered to a depth of 10 - 15 mm. Turn

the roast after about 30 minutes.

• Time in the appliance: 160 minutes

• Shelf position: 2

4.9 Rabbit

Ingredients:

• 2 saddles of hare

• 6 juniper berries (crushed)

• salt and pepper

• 30 g melted butter

• 125 ml sour cream

• soup vegetables (carrot, leek, celery,

parsley)

ENGLISH

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