CHOCOLATE FONDUE
(For 6 people)
300g of dark chocolate, 10g of butter, 7 tablespoons of crème fraiche,
1 pinch of cinnamon, 1 teaspoon of orange peel, 3 tablespoons of
rum, The juice of one lemon, 800g of fruit (pineapples, bananas,
oranges, pears, apples, etc.).
Preparation: Pour the lemon juice onto the fruit which was rst
cut up into cubes. Break the chocolate into pieces, then cook it
with the butter and the crème fraiche in the fondue pot over a low
ame, stirring with a wooden spoon until it becomes homogeneous.
Add the cinnamon, orange peel and rum.
WOK RECIPES
Note: for all of the following recipes, you may keep your food warm
in the wok directly on the table (thermostat on 2). Use the warming
grill to separate selected foods for easier access when serving, such
as pieces of meat, sh or prawns. The tongs and spatula supplied
with the appliance can be used to simplify preparation and service.
TAJINE OF LAMB WITH PRUNES
(for 4 persons)
300 g prunes, hot tea, 300 g onion, diced, olive oil, 1 kg lamb
shoulder, cut into pieces, 1 clove garlic, ½ tsp cinnamon, ½ teaspoon
ginger, 1 dosette (very small pinch) saffron, a few crushed coriander
seeds, 75 g blanched almonds, 2 tbsp honey.
Preparation: Soak the
300 g of prunes in hot tea. Sauté the onion
in the wok (thermostat on max) in olive oil. Remove from heat when
golden brown and place the meat in the wok. When the meat is
nicely browned, return the onions to the wok. Add salt and pepper.
Add the garlic (crushed), cinnamon, ginger, saffron and coriander
seeds. Cover with water and simmer for 1 hour (thermostat on 2/3).
Next, drain the prunes and add to the mixture, and continue cooking,
covered, for 20 minutes (thermostat on 2/3). Separately, sauté the
almonds in a little hot butter. Drain the almonds and add them to
the meat along with the honey. Cook for
5
more minutes uncovered.
Serve with couscous.
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