Binatone MRFP-8810 D: Chicken fillet with oregano Chicken breasts a la Mediterranean Chicken liver Soufflé Carp in mushrooms sauce
Chicken fillet with oregano Chicken breasts a la Mediterranean Chicken liver Soufflé Carp in mushrooms sauce: Binatone MRFP-8810 D
Table of contents
- SAFETY MEASURES
- SPECIAL SAFETY MEASURES PARTS OF THE APPLIANCE
- BEFORE USING THE APPLIANCE OPERATING INSTRUCTIONS
- Delay timer function
- Cooking Rice
- Type of rice Vegetables
- Type Fish and marine products
- Type Meat and meat products
- Eggs and egg dishes Heating: bread and ready-to-eat meals MAINTENANCE AND CLEANING Scale deposit removal
- Cleaning Storage HELPFUL HINTS Banana flan
- Three-colour vegetable pate Veal cutlets Manty with garlic and yogurt sauce
- Chicken fillet with oregano Chicken breasts a la Mediterranean Chicken liver Soufflé Carp in mushrooms sauce
- Prawns with garlic, red pepper and onion Sweet pepper stuffed with cottage cheese and mushrooms Pumpkin puree Apples with raisins
- Vanilla desert DISPOSAL AFTER-SALES SERVICE The warranty does not cover the following:
Chicken fillet with oregano
4 servings
500 g chicken or turkey tenderloin
2 tablespoons oregano
250 ml dairy cream
Salt to taste
Cut fillet or tenderloin into 4 pieces, put them into the steaming
basket, add 1 tablespoon of oregano. Steam for 15 minutes, then
ENGLISH
add salt and pepper. In a pan boil dairy cream with remaining
oregano, salt and pepper. Serve hot with the sauce.
Chicken breasts a la Mediterranean
4 servings
4 chicken breasts
½ onion
160 g mushrooms
200 g frozen spinach
50 g soft cheese
3 tablespoons olive oil
Chop ½ of the onion and brown in olive oil. Add 160 g of
mushrooms and fry for another 2-3 minutes. Add spinach and
seasonings. Cook until the mixture becomes very tender. Make
cuts in the chicken breasts, fill them with the prepared filling and
add slices of cheese. Wrap each breast with foil and steam for
another 15-20 minutes. Serve hot.
Chicken liver Soufflé
4 servings
150 g chicken liver
1 clove garlic
2 whole eggs and 2 yolks
1 tablespoon chopped parsley
175 g sour cream
Salt, pepper to taste
Peel and chop garlic. Put chicken liver and garlic into a food
processor or blender and mix until smooth and well combined.
Add eggs, sour cream, chopped parsley, salt and pepper. Put the
resulting mixture into the rice bowl and cover it with aluminum foil.
Place into the steaming basket and cook for 25-30 minutes. Serve
chilled.
Carp in mushrooms sauce
2 servings
500 g chilled fillet of carp
2 tablespoons olive oil
1 onion
200 g mushrooms
200 g dairy cream
½ tablespoon flour
Herbs and seasonings to taste
Steam the mushrooms then chop and brown them in olive oil
together with finely chopped onion. Cut the carp fillet into pieces
put them into a steaming basket in one layer and top with herbs.
Steam for 12-15 minutes, pour the cooking juices from the drip
tray into a small pan and add the dairy cream, flour, mushrooms
15
