Binatone FS-211 V-Series - Инструкция (Страница 8)

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Manty with garlic and yogurt sauce
2 servings
200 g boneless lamb meat
1 onion
1 /
2
glass flour
1 glass water
1 tablespoon lamb fat
100 g natural yogurt
2 cloves garlic
Salt, ground pepper to taste
Mince lamb meat and onion using a meat grinder, add salt,
pepper and mix well.
Mix flour, salt and water to make dough. Knead dough and roll
it out into a 2 mm thick layer and cut into 6-8 cm. diameter circles.
Put some of the minced meat into the center of each circle and crimp
the edges to seal them. Butter the bottoms of the steamer baskets
and steam the manty until done. Beat the yogurt, garlic and salt in
a small bowl until smooth and evenly mixed. Cover the bowl and
put the sauce into the fridge for no less than 15 minutes. Put the
cooked manty onto preheated serving plates. Pour garlic and yogurt
sauce over them. Serve hot.
Note: Instead of the meat filler, you may also prepare a
filling of 200 g of frozen spinach and 100 g of cheese.
Chicken fillet with oregano
2 servings
300 g chicken or turkey tenderloin
2 tablespoons oregano
100 ml dairy cream
Salt to taste
Cut fillet or tenderloin into 2 pieces, put them into the steaming
baskets, add 1 tablespoon of oregano. Steam for 15 minutes. 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
2 servings
2 chicken breasts
1 /
2
onion
100 g mushrooms
100 g frozen spinach
50 g soft cheese
3 tablespoons olive oil
Chop 1 /
2
of the onion and brown in olive oil. Add 100 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.