LAMONA LAM7001 Recipe Book download pdf (Page 7)

Roast Lamb

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liquid;

the bottom should be covered to a depth of

10 - 30 mm. Cover with a lid.

• Shelf position: 1

Leg of Lamb

Ingredients:

• 2.7 kg leg of lamb

• 30 ml olive oil

• salt

• pepper

• 3 cloves of garlic

• 1 bunch of fresh rosemary (or 1

teaspoon of dried rosemary)

• water

Method:

Wash the leg of lamb and then pat dry, rub

in olive oil and make slashes in the meat.

Season with salt and pepper. Peel the

cloves of garlic and slice, push together

with the sprigs of rosemary into the slashes

in the meat.

Put the leg of lamb into a roaster and add

water. The bottom should be covered to a

depth of 10 - 15 mm. Turn the roast after

about 30 minutes.

• Time in the appliance: 165 minutes

• Shelf position: 1

POULTRY

Chicken, whole

Settings:

Automatic weight. Setting range for the

weight between 900 and 2100 g.

Method:

Place chicken in an ovenproof dish and

season to taste. After about 30 minutes,

turn the roast. The display shows a

reminder.

• Shelf position: 1

Chicken Legs

Ingredients:

• 4 Chicken legs, 250 g each

• 250 g crème fraîche

• 125 ml cream

• 1 teaspoon salt

• 1 teaspoon paprika

• 1 teaspoon curry

• 1/2 teaspoon pepper

• 250 g sliced tinned mushrooms

• 20 g corn starch

Method:

Clean the chicken legs and place in a

roaster. Mix the rest of the ingredients

together and pour over the chicken legs.

• Time in the appliance: 55 minutes

• Shelf position: 2

Coq au Vin

Ingredients:

• 1 chicken

• salt

• pepper

• 1 tablespoon flour

• 50 g clarified butter

• 500 ml white wine

• 500 ml chicken stock

• 4 tablespoons soya sauce

• 1/2 bunch of parsley

• 1 sprig of thyme

• 150 g bacon, diced

• 250 g chestnut mushrooms, cleaned

and quartered

• 12 shallots, peeled

• 2 cloves of garlic, peeled and crushed

Method:

Clean the chicken and season with salt and

pepper and sprinkle with the flour.

Heat the clarified butter in a roasting tin on

the ring, brown the chicken on all sides.

Pour in the white wine, chicken stock and

soya sauce and bring to the boil.

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