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Team sc 2 inox brosse Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
9 TEAM SC 2 - 070205
Assembly page 9/36
Fax +32 2 359 95 50
Chicken with wine
Ingredients
1 broiler fowl
Salt
Pepper
1 large onion
250g of button mushrooms
40g of margarine
¼ l of chicken stock
Juice of a ½ lemon
1 dl of Armagnac
40g of flour
¼ l of cream
Rinse the chicken the broiler with fresh water. Dry it. Cut into 8 pieces. Add salt and pepper.
Peel and slice thinly onions. Clean the mushrooms and them into halves. Melt the margarine in
a pan. Brown each side of the meat for 5 minutes in the pan. Add the onions and wait for them
to soften a bit. Then add the mushrooms. Cook and add the hot stock. Put the mixture in the
crock of the slow cooker and cook for 6 to 8 hours on position. Flavor with the lemon juice
and the Armagnac. Mix the flour with the cream and thicken the sauce with this mixture. Serve
with potatoes and curly lettuce.
Fish fricassee
Ingredients
600 g of fish fillet (to choose)
40g of butter
2 to 3 tablespoon of flour
1 onion
Water
Salt
Rasped ginger
1 tablespoon of mashed tomatoes
½ cinnamon stick
Juice of a lemon
1 tablespoon of sugar
½ dl of white wine
Clean the fish and cut it into pieces. Add the lemon juice and salt. Melt the butter into a pan.
Brown the thinly sliced onion into the butter. Add the flour and mix until you get a
homogeneous sauce. Add the salt, ginger, 1 tablespoon of mashed tomatoes, 1 cinnamon
stick, the lemon juice, the wine and 1 tablespoon of sugar. Pour the sauce into the crock of the
slow cooker. Add the fish pieces. Cook for an hour and a half on position. Serve with
potatoes and curly lettuce.
… 9 …


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