Princess 162467 Instrucciones De Uso página 18

SHRIMPS WITH PIQUANT SWEET
VEGETABLE SAUCE
Ingredients for 2 servings: 6 large shrimps,
1 tablespoon of sesame oil, 0.4 litres of fish
bouillon, 1/2 shallot, 1/2 ginger corm, 100
grams of spring onions, 50 grams of
bamboo shoots, 1/2 dl of hot sweet chilli
sauce, 100 grams of Sugar Snaps, pepper
and salt.
Preparation:
1 Switch on the Classic Multi Wonder
Chef Medium (position 4) and grease
with a little sesame oil. Fry the cleaned
shrimps.
2 Turn the thermostat to position 1 and
add the fish bouillon. Chop the shallot
and ginger corm finely. Clean the spring
onions, and cut the white part into
approximately 8 cm lengths. Repeat
with the bamboo shoots. Add to the fish
bouillon, and stir in the hot chilli sauce.
Bring to the boil. Add the Sugar Snaps.
FILET MIGNON
Ingredients for 2 servings: 4 filets mignon,
80 gram, 4 rashers of lean bacon, 4
cocktail sticks, freshly-ground pepper, 0.4
litre chicken bouillon, 1/2 chopped onion,
1/2 tablespoon tomato ketchup, 1/2
tablespoon tomato puree, 1/2 teaspoon hot
sweet chilli, 50 gram maize, and 50 gram
red kidney beans.
Preparation:
1 Switch on the Classic Multi Wonder
Chef Medium (position 3).
2 Sprinkle the filet mignon with pepper
and salt, and wrap in a rasher of bacon.
Push a cocktail stick through the roll.
3 Fry the filet mignon for about 10-15
minutes until they are done; turn them
to brown them on both sides.
4 Turn the thermostat to position 1 and
add the chicken bouillon. Fruit the
onion. Add together with the tomato
ketchup, tomato puree and the hot
chilli. Bring the bouillon to the boil, and
add the maize and the kidney beans.
5 Remove the filet mignon from the pan,
and serve with a spoonful of the
vegetables.
CHINESE NOODLES
Ingredients for 2 servings: 100 gram
noodles, 0,4 litre chicken bouillon, 1/8
Chinese cabbage, 1/8 bunch of fresh
coriander, pepper and salt.
Preparation:
1 Pour the chicken bouillon into the pan,
and switch on the Classic Multi Wonder
Chef Medium. Bring to the boil at
position 1, and sprinkle the noodles into
the bouillon.
2 Cut the Chinese cabbage into very thin
strips. Add once the noodles are almost
done. Chop the coriander finely, and stir
into the bouillon. If so required, add
pepper and salt to taste.
SPICY DRUMSTICKS
Ingredients for 2 servings: 4 drumsticks.
Marinade: 1 dl olive oil, 2 halved cloves of
garlic, 1 tablespoon of lemon juice, 1 dl of
cognac, 1/2 of a small sprig of thyme, 1/2
of a small sprig of rosemary, 1 leaf of fresh
sage, 1 leaf of fresh laurel, pepper and
salt, 50 grams of black olives and 50
grams of green olives.
Preparation:
1 Mix all the ingredients for the marinade,
and leave the drumsticks to marinate in
the mixture for 24 hours.
2 Remove the drumsticks from the
marinade, and pour the marinade into
the Classic Multi Wonder Chef
Medium.
3 Switch on the Classic Multi Wonder
Chef Medium (position 4), and fry the
drumsticks for about 20 minutes until
they are done.
4 Remove the drumsticks from the pan
and put them on hot plates. Add the
olives to the marinade, and heat
thoroughly. Pour a large serving spoon
Classic Multi Wonder Chef Medium Article 162467 15