Recipes

Recipes 37
Meat, Poultry, Fish
6 portions,
approx. 2118 kJ/506 kcal per portion
Roast pork
»simple«
Ingredients:
approx. 1 kg pork neck
1 onion
1 carrot
2 bay leaves
1 piece of celeriac
1 to 2 rosemary sprigs
Salt
Pepper
150 ml water
1 glass (200 ml) beer
Tableware:
Preparation:
1. Rub salt and pepper into the pork. Wash and clean the
vegetables and roughly chop.
2. Roast the meat with the vegetables, rosemary and a little
liquid. Turn halfway through cooking and pour over the beer.
} 180 - 200 °C 90 - 120 mins or
} 180 °C in the microwave at a low setting for 50 - 60 mins.
3. Cover the meat and allow to rest after cooking. Strain the
loose joint pieces, juices and vegetables through a sieve into
a serving bowl, add a little liquid if required, heat and season
to taste.
} Microwave on maximum setting 2 - 3 mins.
4. Cut the joint into slices, pour over a little sauce and serve
with potato dumplings and red cabbage.
6 portions,
approx. 915 kJ/219 kcal per portion
Roast beef
»for guests«
Ingredients:
1 kg lean beef
(Fillet of beef or
roast beef)
2 garlic cloves
1 onion
2 tbsp. olive oil
2 tsps. mustard
1 tsp. Herbes de Provence
Freshly ground pepper
approx. 100 ml meat or
vegetable stock
Salt
Dishes:
Preparation:
1. Quickly wash some well-hung beef, skin, and cut into any
fatty tendons.
2. Peel and crush the garlic cloves and onion, mix with olive
oil, mustard and herbs to form a marinade.
3. Rub pepper into the meat, baste with the marinade and
roast uncovered. Turn once.
} 180 - 200 °C 40 - 50 mins or
} 200 °C in the microwave at a low setting for 30 - 40 mins.
4. Remove the meat and allow to rest whilst remaining
uncovered. Mix the remaining juices with liquid, season and
bring to the boil.
} Microwave on maximum setting for 1 – 2 mins.
5. Season the joint with salt, cut into thin slices and
pour over a little of the heated sauce. Ideal with potato
croquettes and mixed vegetables.
KOENIC_Convection_Recipe_141117.indb 37 17/11/14 2:57 PM