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Pikante kipblokjes (3 porties)
600 g borstfilet (kip of kalkoen)
2 eetlepels olie
2 eetlepels witte wijn
2 eetlepels appelsap
1 eetlepel citroensap
zout, zwarte peper
1 theelepel kerriepoeder
1 mespuntje rozemarijn, gemalen
1 mespuntje gember, gemalen
1 mespuntje cayennepeper
1
/
2
theelepel tabasco
20 g boter
Snijd het filetstuk in ca. 2 x 2 cm grote
blokjes. Roer de overige ingrediënten,
behalve de boter, door elkaar en giet
het mengsel over de blokjes. Goed
mengen en ca. 30 minuten laten inwer-
ken. Zet de gourmetschaal op het
draaiplateau. Verhit de schaal geduren-
de ca. 5 minuten met het programma
L. Doe de boter in de schaal en
vervolgens de (uitgelekte) vleesblokjes.
Zet de schaal weer op het draaiplateau
en bereid het gerecht in ca. 4 minuten
(programma L). Keer het vlees om en
laat het vlees nog eens 4 minuten in de
oven staan (met dezelfde instellingen).
Als het vlees zo veel vleessap vormt
dat het nauwelijks bruin wordt, verwij
-
der dan eventueel wat vleessap.
Per portie: 973 kJ / 233 kcal, eiwit 34 g,
vet 7 g, koolhydraten 9 g.
Zalmfilet "naturel" (2 porties)
2 zalmfilets (elk 150 g)
1 eetlepel citroensap
zout, witte peper
Verdeel het citroensap druppelend over
de zalmfilets. Laat de filets daarna ca.
10 minuten rusten. Zet de
gourmetschaal op het draaiplateau en
verhit de schaal gedurende ca. 5 minu
-
ten (programma L). Leg de met keu
-
kenpapier afgedroogde en gekruide
zalmfilets in de gourmetschaal en druk
het vlees even aan. Zet de schaal weer
op het draaiplateau en bereid de filets
in circa anderhalf tot 2 minuten per kant
(programma L).
Per portie: 1268 kJ / 303 kcal, eiwit
30 g, vet 20 g, koolhydraten 8 g.
Serveer de filets met rijst, sauce
hollandaise of gebruinde boter en een
vers blaadje sla.
Gourmetschaal
33
33


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