De Dietrich DOP8574A - Инструкция по эксплуатации - Страница 19

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 COOKING

dries out the meat. Turn the meat using 

spatulas: if you pierce the meat the 

blood drips out. Always let meat sit after 

cooking  for  5  to  15  minutes:  wrap  it  in 

a sheet of aluminium and place it just 

inside  a  warm  oven:  This  allows  the 

blood  drawn  toward  the  outside  during 

cooking to return to the middle and 

moisten the roast.

Use  earthenware  roasting  dishes:  glass 

promotes grease splattering. 

Do not cook in the enamelled drip tray.

Avoid piercing the leg of lamb with cloves 

of  garlic  as  the  lamb  will  lose  its  juices; 

instead, slide the garlic in underneath 

the skin, or bake the unpeeled garlic 

beside  the  leg  and  crush  it  when  it  has 

finished  cooking  to  flavour  the  gravy; 

sieve it and serve very hot in a gravy 

boat.

SOME "CHEF" MODE RECIPES

Pizza

Base: 1 pizza crust

*

with  vegetables

: 6 tablespoons tomato 

sauce + 100g diced courgettes + 

50g diced bell peppers + 50g sliced 

aubergine +2 small sliced tomatoes + 

50g grated gruyere + oregano + salt + 

pepper.

*

with  roquefort  and  smoked  bacon

: 

6 tablespoons tomato sauce + 100g 

smoked bacon + 100g roquefort in small 

chunks  +  50g  walnuts  +  60g  grated 

gruyere.

*

with  sausage  and  cottage  cheese

: 200 

g drained cottage cheese spread on the 

crust + 4 sausages, sliced + 150g ham 

slivers + 5 olives + 50g grated gruyere + 

oregano + salt + pepper.

Quiches:

Base: 1 aluminium mould, diameter 27 

to 30 cm

1 ready-to-use short crust pastry

3 beaten eggs + 50 cl heavy cream

salt, pepper, nutmeg.

Various garnishes:

200g precooked larding bacon

or - 1 kg cooked endives + 200g grated 

gouda

or - 200g broccoli + 100g small bacon 

pieces + 50g blue cheese

or - 200g salmon + 100g spinach, 

cooked and drained

Roast beef

PARSLEY  SAUTERNES  Sauce  with 

ROQUEFORT:

Cook 2 tablespoons of sliced shallots 

in butter until translucent. Add 10 cl 

Sauternes, let it evaporate. Add 100g 

Roquefort,  let  it  melt  slowly.  Add  20  cl 

liquid cream, salt, pepper. Bring to a boil.

Roast pork

Pork with prunes

Ask the butcher to carve a hole through 

the length of the roast. Stuff 20 prunes 

inside. Serve sliced with its juices or cold 

with an endive salad.