TEFAL Wok Party 1335 Serie Manual Del Usuario página 42

Side Dishes
FR
Provençal-style Ceps (Boletus mushrooms)
For 6 mini-pans: • 600 gr ceps
NL
• 3 medium tomatoes
• 2 shallots • 1 garlic clove
• 50 gr parsley • thyme • oil
DE
• salt • pepper
Potatoes with bacon
Per mini-pan: • 1 knob of
IT
butter • 2 tsp. bacon cut into
cubes • 1 tsp. chopped onion
• 2 generous Tbsp. of steamed
potatoes cut into cubes
SV
(you may also use frozen
potatoes, adding 3 – 5 minutes
to the cooking time)
EN
Shrimp Creole jambalaya
• 300 gr cooked rice • 200 gr
peeled shrimp • 200 gr cubed
ES
ham • 150 gr chorizo sausage
• 2 tomatoes, cubed
• 1 chopped onion • 150 ml
white wine • 1 cooked green
PT
pepper • 1 Tbsp. olive oil
• 1 Tbsp. tomato concentrate
• salt and pepper
CS
3-Color Rice
`
• 300 gr rice, cooked ahead of
time • 300 gr peeled shrimp
SK
• 150 gr button mushrooms
• 150 gr lardons • 6 Tbsp. soy
sauce • oil • salt and pepper
42
Cooking time: 12 minutes
Clean and peel the mushrooms. Lightly sauté them in 1 tsp. of oil with
1 tsp. chopped shallot and 1/2 crushed tomato. Add salt and pepper.
As soon as the mushrooms are cooked, add in the herbs and chopped
garlic.
Cooking time: 15 minutes
Lightly brown the butter in the mini-pan, then add the onions and bacon.
Stir for 1 minute so that the bacon cooks on all sides, then add the pre-
cooked potatoes. Stir with a spatula, letting the potatoes brown on all
sides and cook to taste, then serve.
Cooking time: 8 minutes
Using a little olive oil, lightly sauté 4 shrimp cut in pieces and 4 finely-
sliced rounds of chorizo, along with 10 tiny ham cubes. Add in 1 Tbsp. of
chopped onion, 1 tsp. of cooked green pepper and 1 Tbsp. of cubed
tomatoes.
Add 50 gr cooked rice, 2 Tbsp. white wine, and 1 tsp. of tomato
concentrate. Add salt and pepper, and stir well.
Cooking time: 6 minutes
In a little oil, lightly sauté 1 Tbsp. lardons, 1 Tbsp. shredded mushrooms,
1 Tbsp. shrimp and 1 Tbsp. soy sauce. Add 50 gr of cooked rice. Add salt
and pepper, and stir.