Tescoma presto Instrucciones De Uso Y Recetas página 8

RECIPES
BASIC RECIPE  HOMEMADE CHICKEN, TURKEY OR PORK HAM
1 kg cuts of chicken or turkey breast or leg of pork/shoulder of pork, 18 g table salt, 4 g curing salt,
1 dl water, 4 g (1 tsp.) icing sugar
Preparation of the meat mass: Cut approx. two thirds of the meat into small cubes, about
2x2 cm large, process the rest in a meat grinder or chop in a mixer. Prepare a solution of salt,
curing salt and sugar with 1 dl water and blend this with the cut meat. Blend the meat mass very
thoroughly in a food processor with kneading hooks (for at least 10 minutes, or 20 minutes if you
do this manually). Fill the ham maker with the meat mass up to approx. 1 cm below the upper rim.
Press the meat content well after introducing every layer. Attach the lid, put the ham maker into the
refrigerator and leave to rest for 48 hours.
Stewing ham: Follow exactly the instructions for use when stewing ham. Always leave the stewed
ham to cool before dividing it. It will remain fresh and tasty for about two days in the refrigerator.
HOMEMADE PORK HAM WITH GARLIC
Use 1 kg leg of pork and all the other ingredients from the basic recipe and add 3 cloves of pressed
garlic before blending the mass.
HOMEMADE CHICKEN HAM WITH OLIVES
Use 1 kg chicken breast and all the other ingredients from the basic recipe and add 50 g whole stoned
green or black olives before blending the mass.
HOMEMADE TURKEY HAM WITH THYME
Use 1 kg turkey breast and all the other ingredients from the basic recipe and add 1 tbsp. of fi nely
chopped fresh thyme leaves without stems before blending the mass.
HOMEMADE PORK HAM WITH PLUMS AND NUTS
Use 1 kg leg of pork and all the other ingredients from the basic recipe and add 30 g dried plums and
30 g shelled walnuts before blending the mass.
ROASTED VEGETABLE TERRINE
2 red and 1 yellow bell peppers, 1 small zucchini, 1 small aubergine, 2 dl fresh tomato juice, 10 slices
gelatine, olive oil, a twig of fresh thyme, salt and pepper
Recipe: Brush the bell peppers with oil and cook them in the oven until they become dark. When
cooked, cover them with foil in a bowl and store in the refrigerator for 15 minutes; remove the dark
skin when they cool. Cut the aubergine and zucchini into circles, sprinkle with fresh thyme leaves,
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drizzle with oil, season with salt and pepper, blend, spread onto the baking sheet and cook for
approx. 10 minutes at 200 °C. Add gelatine previously left to soften in cold water into hot tomato
juice and blend thoroughly. First put the baked bell peppers, aubergine and zucchini into the ham
maker, pour gelatine on each layer and place sliced bell peppers on top. Do not cook! Close the ham
maker using the adapter and leave the pressed terrine to cool until the next day. We recommend
serving with raisin purée.
POULTRY LIVER PÂTÉ WITH PROSCIUTTO
700 g poultry liver, 10 slices of prosciutto, 70 g butter, 50 ml Port, 50 ml olive oil, 1 small onion, garlic
to taste, a twig of fresh rosemary, salt and pepper
Recipe: Season previously cleaned liver with salt and pepper and sauté on oil with fi nely chopped
onions, chopped rosemary leaves and garlic. Add wine, cook very briefl y, add softened butter and
mix until smooth – for a fi ne pâté, strain the mash through a sieve. Layer the bottom and walls of
the ham maker with prosciutto slices; the slices must overlap on the bottom. Fill the ham maker with
the liver mash, cover with the extending slices of prosciutto on the top, close using the adapter, put
into a bain marie and cook for 30 minutes at 85 °C. Leave the pressed pâté to cool until the next day.
We recommend serving with cranberry purée, marmalade and similar.
SALMON TERRINE ½ PORTION
400 g salmon fi llets, 100 g smoked salmon, 50 ml cream, 2 egg yolks, 1 tsp. fresh dill, 1 tsp. lemon
juice, salt, pepper
Recipe: Divide cooled salmon fi llets and mix them together with pieces of the smoked salmon in
a mixer. While mixing, gradually add egg yolks, then cream, salt, pepper, chopped dill and lemon
juice. Mix only briefl y, for approx. 30 seconds. Fill the ham maker with the salmon blend, place cling
foil on top, close using the adapter, put into a bain marie and cook for 40 minutes at 85 °C. Leave
the pressed terrine to cool until the next day. Serve with bread, fresh vegetables and salmon caviar.
POTATOES IN CREAM WITH PARSLEY
1 kg potatoes, 300 ml 33% cream, 50 g parmesan, 1 clove garlic, 1 tbsp. chopped fresh parsley,
nutmeg, salt, pepper
Recipe: Make very thin slices from peeled potatoes and dry them. Put the cream and pressed
garlic into a deep pot and bring to boil, add potato slices, salt and pepper and cook for approx.
30 minutes while stirring continuously. Finally add grated parmesan and parsley and stir well. Fill
the ham maker with the mixture, close without using the adapter, put into a bain marie and cook for
60 minutes at 85 °C. Leave the pressed potatoes in cream to cool until the next day; we recommend
sprinkling them with cheese and grilling in the oven before they are served.
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