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ENGLISH

MEAT, FISH AND POULTRY

Germany

COLOURED MEAT KEBABS

Bunte Fleischspiesse

Total cooking time: approx. 14-17 minutes

Utensils: Rack

3 wooden skewers

(approx. 20-25 cm long)

Ingredients

250-300 g pork cutlets

60 g bacon

1-2 onions (75 g), cut in quarters

3 tomatoes (150 g), cut in quarters

2 green pepper (75 g), cut into 8

3 tbsp oil

2 tsp paprika

salt

1 tsp cayenne pepper

1 tsp Worcester sauce

Procedure

1. Cut the pork and the bacon into cubes

approximately 2-3cm in size.

2. Skewer the meat the vegetables alternately on the

wooden skewer.

3. Mix the oil with the spices and place the skewers

on the grill and cook on the rack.

AUTOCOOK AC-2 or

1. 7-9 min. 50 P

4. Turn the skewers over.

2. 7-9 min. 50 P

Spain

STUFFED HAM

Jamón relleno

Total cooking time: approx. 15-21 minutes

Utensils: Bowl with lid (2 Iitre capacity)

Shallow oval gratin dish with lid

or microwave foil

(approx. 26 cm long)

Ingredients

125 g fresh spinach, with stalks removed

125 g quark (6% fat)

40 g grated Emmental cheese

Pepper

Paprika, mild

6 slices cooked ham (300 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 the dish

Procedure

1. Cut the spinach finely, mix with the quark and

the cheese and season to taste.

2. Place a tablespoon of the filling on each slice of

the cooked ham and roll up. Secure the ham

with a wooden toothpick.

3. Make a béchamel sauce. To do this, pour the

liquid into the dish, cover and heat.

3-4 min. 100 P

Rub the butter into the flour, add to the liquid and

beat with a balloon whisk, until it is smooth.

Cover, bring to the boil until thickened.

approx. 1 min. 100 P

Stir and taste.

4. Pour the sauce into the greased dish, place the

ham rolls in the dish and cook with the lid on.

To brown the top, remove the lid and place the

dish on the rack.

1. 6-9 min. 100 P

2. 5-7 min. 50 P

Allow the ham rolls to stand for approximately 5

minutes after cooking.

Tip: You can also use ready-made béchamel

sauce for this recipe.

R-61+62FBST English 22/07/2003 12:48 Page 35