Unold 58916 Instrucciones De Uso página 26

Recipes
Königsberg dumplings
Serves 4
1,5 l cold water
400 g mixed minced meat, 2 slices of bread,
1 small onion, 3 anchovies, 2 tblsp. chopped
parsley, 1 tblsp. double cream, salt, pepper
Soak the bread in water for a moment, squeeze
out and mix with the minced meat. Peel the
onion and chop finely, add to the minced meat
together with the parsley and the chopped
anchovies. Season with salt and pepper, mix
well and form small dumplings of approx. 4cm
in diameter. Fill the steam cooker with water,
insert the lightly oiled cooking tray. Place the
dumplings on the cooking tray and steam for
20 minutes. After the beep, keep the lid on the
steam cooker to keep the dumplings warm.
Prepare the sauce in a pot on the stove:
30 g butter, 40 g flour, 500 ml broth from steaming
the dumplings, salt, pepper, 2 tblsp. lemon juice,
2 tblsp. capers, 3 tblsp. sour cream, 1 eggyolk
Melt the butter, stir in the flour and under
constant stirring pour in the broth slowly. Bring
to the boil and simmer for 5 minutes. Add capers
and lemon juice and season with salt and
pepper. Mix the sour cream with the eggyolk
and stir in the sauce, making sure that it's off
the boil, otherwise the eggyolk will curdle. Put
the dumplings in the sauce and serve with eihter
boiled potatoes or rice.
Steamed fillet of veal with creamy vege-
table sauce
Serves 4
1,5 l cold water
500 g fillet of veal (4 slices, 1-1,5 cm thick) a
few sprigs of tarrageon, salt, pepper
100 g carrot, 100 g celeriac, 100 g leek, 100 g
courgette, 100 g potato, 30 g butter, 30 g flour,
50 ml dry white wine, 125 ml veal stock, 200 ml
double cream, salt, pepper
Fill the steam cooker with water, insert the lightly
oiled cooking tray. Place the slices of veal with
the tarragon on the cooking tray and steam for
15 minutes. After the beep, keep the lid on the
steam cooker to keep the meat warm.
In the meantime cut the vegetables into fine
cubes. Melt the butter and braise the vegeta-
bles. Flour the vegetables lightly and stir in
24
the veal stock with the white wine and double
cream. Reduce for a few minutes and season
with salt and pepper.
Arrange the fillets with the vegetable sauce and
serve with asparagus and new potatoes.
Marinated cutlet
Serves 4
1,5 l cold water
4 cutlets (veal, pork or turkey), approx. 150 g
each
For the marinade: 1 piece of ginger, approx. 2
cm, 1 clove of garlic, 100 ml apple juice, 2 tblsp.
soy sauce, 2 splashes of chilli sauce
Tenderise the cutlets.
Peel and slice the ginger and the garlic finely.
Mix with apple juice, soy sauce and chili sauce.
Cover the cutlets with the marinade and place in
the fridge for at least 2 hrs.
Fill the steam cooker with water, insert the
lightly oiled cooking tray. Place the cutlets on
the cooking tray and steam for 15 minutes.
Put 2 pieces of carrot (3cm each) and 1 leek
(cut in pieces of 3cm) into the steam cooker
together with the cutlets.
Serve the cutlets with rice.
Chicken skewers
Serves 4
1,5 l cold water
500 g chicken breast, ½ fresh pineapple, curry
powder, 4 wooden skwewers
Fill the steam cooker with water, insert the lightly
oiled cooking tray.
Cut the chicken breast into cubes of 3 cm.
Peel the pineapple, remove the core and cut
into cubes of 3 cm. Skewer the chicken and
pineapple cubes alternately, season with curry
powder.
Place on the cooking tray, close the lid and
steam for 15 minutes.
Serve with curry sauce (page 23)