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Gammon with herbs pesto
Programme duration:
Approx 150 minutes
Serves4-6
1 kg boned gammon
50 g pine nuts
60 g sun-dried tomatoes
1 bunch of flat leaf parsley
1 bunch of basil
2 cloves of garlic
50 g grated Parmesan
100 ml olive oil
Salt
Pepper
Method:
1. Trim the meat, then wash it under
running water and pat dry with kitchen
paper. Place it on the rack. Then place
the rack and universal tray in the oven
on the shelf level given in the display.
Start the programme.
2. In the meantime, dry fry the pine nuts
in a pan on the hob. Roughly chop the
sun-dried tomatoes, parsley and basil,
then purée the pine nuts, tomatoes,
parsley, basil, garlic, Parmesan, salt,
pepper and olive oil to make a pesto.
Setting:
Automatic / Meat / Pork / Gammon
joint / Piece / Roast
Fillet of pork with shallots
Programme duration:
Approx. 95 - 215 minutes
Serves 4
3 x 300 g pork fillets
Salt
Pepper
Sauce
500 g shallots
1 tbsp sugar
2 tbsp butter
100 ml white wine
125 ml stock
Salt
Pepper
1 tbsp cornflour
Method:
1. Trim the meat and season with salt
and pepper.
2. Place the meat on the rack. Place the
rack in the oven on the shelf level given
in the display. Place the universal tray
in the oven on shelf level 1.
Start the programme.
3. Peel the shallots and halve or quarter
them. Fry in the butter.
4. Sprinkle the sugar over the shallots
and fry until they have caramelised.
Pour in the white wine and stock, cook
until the shallots are soft , then thicken
the sauce with the cornflour.
5. Slice the meat and serve with the
sauce.
Setting:
Automatic / Meat / Pork / Pork fillet /
Piece
Meat
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Others manual(s) of Miele DGC 5080 XL

Miele DGC 5080 XL Installation Guide - English - 36 pages

Miele DGC 5080 XL User Manual - English - 64 pages

Miele DGC 5080 XL Additional guide - German - 64 pages

Miele DGC 5080 XL Installation Guide - German - 40 pages

Miele DGC 5080 XL User Manual - German - 84 pages

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Miele DGC 5080 XL Additional guide - Dutch - 64 pages

Miele DGC 5080 XL User Manual - Dutch - 84 pages


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