Silvercrest SHFD 1400 C1 Instrucciones De Servicio página 87

Pork tenderloin with peppers
For 2 portions
1 red or yellow pepper, in thin strips
1 red onion, thinly sliced
2 tsp Herbes de Provence
Freshly ground black pepper
Salt
1 tbs olive oil
1 pork tenderloin, 300 g
½ tbs mustard
Round baking dish approx. 15 cm in
diameter
In the baking dish, mix the pepper strips
with the onion, the Herbes de Provence and
a little salt and pepper. Add ½ tablespoon
of olive oil to the mixture.
Cut the pork tenderloin into four pieces and
rub with salt, pepper and mustard. Brush the
pieces lightly with olive oil and place them up-
right on top of the pepper mixture in the bak-
ing dish.
Put the dish into the frying basket, and push
the pan together with the frying basket into
the hot air fryer. Select and start the program
for steaks/chops. Fry the meat and vegeta-
bles for approx. 15 minutes. Turn the meat
after half the cooking time and stir the pep-
per mixture. Tastes delicious when served
with mashed potatoes and fresh salad.
Marinated pork belly
4 - 5 slices pork belly (sliced thin)
2 tbs coarse sea salt
1 tbs pepper
1 tbs sweet paprika
1 tsp hot paprika
1 tsp curry powder
1 tsp dried oregano
1 pinch dried thyme
1 - 2 pinches granulated garlic
1 - 2 pinches chili flakes
1 tsp tomato paste
40 ml olive oil
60 ml rapeseed oil
Add all spices to the oil in a shallow bowl
and mix. Then mix in the tomato paste with
a whisk to produce a homogeneous mari-
nade. Lay the pork belly in the marinade
and allow it to soak for at least 60 minutes.
Remove the pork belly from the marinade,
place it in the frying basket, and grill it for
approx. 10 minutes using the program for
bacon.
85
GB