Aeg KS8100001M User Manual download pdf (Page 8)

Chicken Legs

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 to-

gether and pour over the chicken legs.

– Time in the appliance: 55 minutes

– Shelf position: 1

Coq au Vin

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, mush-

rooms, shallots and garlic.

Bring to the boil again, cover with a lid

and put in the appliance.

– Time in the appliance: 55 minutes

– Shelf position: 1

Roast Duck with Orange

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 pep-

per and rub with orange peel.

Stuff the duck with cubes of orange seas-

oned 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 appliance; turn after 30

minutes. A signal sounds.

– Time in the appliance: 90 minutes

– Shelf position: 1

Stuffed Chicken

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 but-

ter into a pan and sweat. Finely chop

heart, liver and stomach and add an egg.

Then mix everything together and season

with salt and pepper.

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