Electrolux EOB8956VAX Recipe Book Page 4

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3. POULTRY
3.1 Chicken Legs:
For 2-4 people.
Ingredients:
4 Chicken legs, 250 g each
250 g crème fraîche
125 ml cream
1 teaspoon salt
1 teaspoon paprika
1 teaspoon curry
1/2 teaspoon pepper
250 g sliced tinned mushrooms
20 g corn starch
Method:
Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients
together and pour over the chicken legs.
Time in the appliance (min): 55
Shelf position: 1
3.2 Coq au Vin:
For 2-4 people.
Ingredients:
1 chicken
salt
pepper
1 tablespoon flour
50 g clarified butter
500 ml white wine
500 ml chicken stock
4 tablespoons soya sauce
1/2 bunch of parsley
1 sprig of thyme
150 g bacon, diced
250 g chestnut mushrooms, cleaned
and quartered
12 shallots, peeled
2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt
and pepper and sprinkle with the flour.
Heat the clarified butter in a roasting tin
on the ring, brown the chicken on all
sides. Pour in the white wine, chicken
stock and soya sauce and bring to the
boil. Add parsley, thyme, diced bacon,
mushrooms, shallots and garlic. Bring to
the boil again, cover with a lid and put in
the oven.
Time in the appliance (min): 55
Shelf position: 1
3.3 Roast Duck with Orange:
For 4-6 people.
Ingredients:
1 duck (1.6 – 2.0 kg)
salt
pepper
3 oranges, peeled, de-seeded and cut
into cubes
1/2 teaspoon salt
2 oranges for juicing
150 ml sherry
Method:
Clean the duck, season with salt and
pepper and rub with orange peel. Stuff
the duck with cubes of orange seasoned
with salt and sew it up. Place the duck in
the roasting tin, breast down. Squeeze
the juice from the oranges, mix with the
sherry and pour over the duck. Put duck
in the oven; turn after 30 minutes (a
signal sounds).
Time in the appliance (min): 90
Shelf position: 1
3.4 Stuffed Chicken:
For 2 people.
Ingredients:
1 chicken, 1.2 kg (with giblets)
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon paprika
50 g breadcrumbs
3 - 4 tablespoons milk
1 onion, chopped
1 bunch of parsley, chopped
20 g butter
1 egg
salt and pepper
Method:
Clean chicken and dry. Mix oil, salt and
paprika and rub into the chicken.
Stuffing: Mix together breadcrumbs and
milk. Put chopped onion, parsley and
butter into a pan and sweat. Finely chop
4
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