Sharp R-85ST-A Operation Manual page 41

R-85ST-A_En Ckbk.qxd
Meat, Fish and Poultry
Greece
Aubergines stuffed with minced meat
Melitsénes jemistés mé kimá
Total cooking time: approx. 17-22 minutes
Utensils required:
Ingredients
2 aubergines, less stalks (app. 250 g)
3 tomatoes (app. 200 g)
1 tbsp olive oil to grease the dish
2 onions (100 g), chopped
4 mild green chillies
200 g mince (beef or lamb)
2 garlic cloves, crushed
2 tbsp parsley, chopped
salt & pepper
pink paprika
60 g Feta cheese, diced
Tip:
You can substitute courgettes for the aubergines.
Preparation
1. Cut the aubergines in half lengthways. Scoop out
the flesh with a teaspoon to leave a shell about 1 cm
thick. Sprinkle the aubergines with salt and dice the
scooped-out flesh.
2. Remove the skin from two of the tomatoes and chop
them up, having first cut out the stalks.
3. Grease the bottom of the bowl with the olive oil.
Add the onions. Cover and cook.
app. 2 min.
4. Remove the stalks and seeds from the chillies and cut
them into rings. Retain a third for the garnish. Mix
the minced meat with the diced aubergines, onions
and tomatoes, the chilli rings, the crushed garlic
clove and the parsley. Season to taste.
5. Dry the aubergine halves. Fill with half of the mince
mixture, spread the sheep's cheese on top, and then
add the rest of the filling.
6. Arrange the aubergine halves in the greased oven-
proof dish, place the dish on the turntable and cook
using bottom grill and microwave.
11-13 min.
Garnish the aubergine halves with the chilli rings and
slices of tomato and continue cooking.
4-7 min.
Allow the aubergines to stand for about 2 minutes
after cooking.
7/2/07 2:42 PM Page 39
bowl with lid (1 litre size)
shallow oval oven-proof dish with lid
(approx. 32 cm long)
900 W
630 W
630 W
Spain
Stuffed ham
Jamón relleno
Total cooking time: approx. 13-16 minutes
Utensils required: bowl with lid (2 litres size)
shallow oval oven-proof dish
(approx. 26 cm long)
8 small wooden skewers
Ingredients
150 g leaf spinach with stalks removed
150 g quark, 20 % fat content
50 g grated Emmenthal cheese
pepper
sweet paprika
8 slices of cooked ham (400 g)
125 ml water
125 ml cream
2 tbsp flour (20 g)
2 tbsp butter or margarine (20 g)
1 tsp butter or margarine to grease dish
Preparation
1. Cut up the spinach finely, blend it with the quark
and the cheese and season to taste.
2. Cover each slice of cooked ham with a tablespoon of the
filling and roll it up. Insert a skewer into each roll.
3. To make a béchamel sauce, pour the liquid into the
bowl, cover and heat.
2-4 min.
Mix the butter with the flour, add it to the liquid and
stir with a whisk until smooth and dissolved. Cover
and bring it to the boil so that it thickens.
app. 1 min.
Stir and taste.
4. Place the rolls of ham in the greased oven-proof dish,
pour the sauce over and microwave on the turntable.
min.
10-11
Allow the rolls to stand for about 5 minutes after
cooking.
Tip:
You can also use shop-bought ready-made béchamel
sauce.
GB-35
Recipes
900 W
900 W
630 W