Salad Plate; Filled Chickenbreast With Curry Sauce - Silvercrest SKM 550 A1 Bedienungsanleitung

Salad plate

Ingredients:
1 fresh Cucumber
1/4 head White cabbage
2 Paprikas
1 Onion
For the marinade:
3 - 4 tsp Wine vinegar
2 tbsp Cooking oil
Salt
Sugar
Freshly ground pepper
1 tbsp chopped herbs
Preparation:
• Peel the cucumber and divide the cabbage into
pieces such that they fit into the filler tube of the
food processor.
• Now slice the cucumber, cabbage, prepared
peppers and onions with the food processor at
the highest level using the cutting disk.
• Stir the ingredients for the marinade in a mixer.
• Combine the vegetables with the marinade and
flavour to taste.
Preparation time: 15 minutes

Filled Chickenbreast with Curry Sauce

Ingredients:
4 chicken breasts, each approx. 150 g
Salt
Freshly ground pepper
For the filling:
150 g minced pork (raw)
1 Onion, diced
China Spices
1 pinch of Ginger powder
for the Sauce:
250 ml White wine
2 - 4 tbsp Cream
Sal, 1 tbsp Curry powder
Possibly some gravy thickener
Preparation:
• Salt and pepper the chicken breasts and then cut
them up using a sharp kitchen knife.
• Process all of the ingredients for the filling into a
paste, using the dough hook in the mixing bowl,
and flavour to taste.
• Now fill the chicken breasts with the filling and
sew them to. (Alternatively, you can also use wo-
oden pins.)
• Heat the fat and fry all the chicken breasts in it.
• Pour in the wine and then let the chicken breasts
braise for 10-15 minutes.
• Remove the chicken breasts from the pan and
place them where they can stay warm.
• Flavour the sauce with cream, salt and curry
powder and thicken the sauce as desired with
gravy thickener.
Now serve the chicken breasts with the sauce on,
for example, rice.
Stove:
Heating:
Total cooking time: 25 - 30 minutes
- 40 -
Hotplate