Manual Demeyere Stomer (page 21 of 31) (English, German, Dutch, French)

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Some suggestions :

• This recipe can be prepared using fillets of turkey.

• Add some mincemeat to the liquid before boiling. With a little water you can have

the base of a delicious vegetable soup.

• You can prepare other exquisite sauces with the stock using the steamer. Chicken sup-

reme with the following sauce is excellent. Mix 1 cup of strained stock, with one cup

of single cream together the desired texture. A drop of good Reisling (do not allow to

cook) away from the cooker, bind these with the egg yolks. Season lightly to taste.

Add a little chopped Basil to this sauce.

COUSCOUS

Utensils : 1 casserole • 1 steamer

Ingredients : 400 g flour (plain) • 4 chicken legs • 500 g saddle of lamb • olive oil • 200

g dried peas soaked in cold wter for 24 hours • 2 courgettes• 1 red pepper • 1 green pep-

per • 250 g carrots • 2 large tomatoes • 1 pimento • 4 cloves of garlic • 1 spice bouquet

(celery, parsley, bay leaf) • 1 teaspoon fresh oregano • black pepper • salt • harissa

Sauce : 300 ml tomato concentrate • black pepper • harissa • paprika powder

Preparation : Wash the vegetables and cut up. Keep thedifferent vegetables apart. Put

the flour in acontainer and add 500 ml of water. Mix welland heat up for about 20

minutes. Brown thelamb and the chicken in a little olive oil, in acasserole. Add the crus-

hed garlic, onions, tomatoes and peppers, well chopped. Allow to brown with the

meat. Season with pepper, salt, oregano and a little harissa. Afterwards add the spices

and the drained peas. Add warm water until the ingredients are just covered. Put the

lid on the casserole and allow to simmer for 30 minutes. Remove the chicken legs from

the casserole. Add thecarrots and the other ingredients. Put thesemolina in the steamer

and put the steamer on the casserole. Increase the cooker setting and cook for 20

minutes. Put the semolina in a separate container and allow to cool. Sprinkle with a litt-

le olive oil. Flatten the grains between the fingers and place the semolina back into the

steamer and cook again for about 20 minutes. Repeat this operation with the semoli-

na. Add the courgettes and the rest the ingredients to the semolina and replace them

into the steamer on top of the casserole. Add after about 10 minutes, the sweet pepper.

Cook this mixture for a further 10 minutes. Prepare at the same time, the very concen-

trated tomato and increase with about 150 ml of stock from the casserole. Divide the

sauce into two equal parts. Season one of the portions lightly with black pepper, with

harissa and with paprika. Do the same with the second portion but use larger quanti-

ties. You can then offer a choice of each sauce. Take out the meat and put into a pre-

heated plate and surround it with vegetables. Serve the semolina and the sauces in sepa-

rate containers.

Some suggestions :

• If you like it sweet, add a few soaked grapes before the final cooking.

• If you do not wish to dispose of the already warm casserole, you can add the

chicken and peppers to a frying pan. Thus you will gain space…

Handleiding stoomkoker 13/05/05 11:15 Page 21

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Demeyere Stomer Manual

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