Loading ...
Loading ...
Loading ...
26
ROASTED PORK SHANK WITH SESAME POTATOES AND
GINGER ONION CREAM
Ingredients: Quantity:
Pork shank
(2 whole, cut in half length-wise) 3 lb (1400 g)
organic red potato 1.1 lb (500 g)
mix of celery, carrot, and onion to taste
garlic, 2 pc.
Dijon mustard, 1 Tablespoon
cloves 6
sage, rosemary to taste
extra virgin olive oil 0.1 oz (3 g)
onion 0.33 lb (150 g)
fresh ginger 1 oz (30 g)
salt and pepper to taste
1. One day ahead of time (recommended), marinate the
shanks with the mustard, 2 tablespoons of oil, the ground
cloves, garlic, aromatic herbs, a glass of dry white wine,
salt, and pepper.
2. Mince the carrots, celery, and onion then mix it with the
meat and put everything on the pan.
3. Insert the pan in guide 1, close the door, and set the oven
in KEEP WARM function for 4 hours.
4. In the meantime, wash the potatoes in baking soda then
cut them in 3x3 cm cubes.
5. Boil the potatoes in salted water until al dente then remo-
ve them and season with salt, pepper, olio, and sesame oil.
6. Chop the onions and cook in 500g of water until creamy
then add the grated ginger and sprinkle in the rice our
and blend well. Add salt if necessary. The sauce must have
a creamy consistency. If necessary, reduce it over heat.
7. Remove the shanks from the oven then remove and set
aside the vegetables and cooking juices. Add the potatoes
to the pan
8. Blend the drippings previously left aside with a small
amount of extra virgin olive oil.
9. Select the CONVECTION function, set the temperature
to 450°F and the cooking time to 30 minutes. Press the
START/STOP button (H). The oven starts the pre-heating
phase.
10. Once the temperature is reached the display will show the
cooking time. Insert the pan in guide 2 and cook for the set
time.
11. Once the shanks are brown, remove them from the oven
and serve with the two prepared sauces.
MEDITERRANEAN SEA BREAM
Ingredients: Quantity:
sea bream 2
cherry tomatoes 0.44 lb (200 g)
black olives 0.22 lb (100 g)
1 garlic clove
thyme to taste
salt to taste
pepper to taste
olive oil to taste
1. First remove the scales from the sea bream, wash and
dress. Salt and pepper inside the belly, add a clove of garlic
and two sprigs of thyme.
2. Pour the oil inside the tray and arrange the two sea bream
on top.
3. Cut the cherry tomatoes in half and put them inside the
tray along with the black olives then sprinkle everything
with salt.
4. Select the BAKE function, set the temperature to 400°F and
the cooking time to 35 minutes. Press the START/STOP but-
ton (H). The oven starts the pre-heating phase.
5. Once the temperature is reached the display will show the
cooking time. Insert the pan in guide 2 and cook for the set
time.
6. Serve.
JAM TART
Ingredients: Quantity:
our 0.55 lb (250 g)
sugar 0.24 lb (110 g)
butter 0.27 lb (125 g)
eggs 1 whole + 1 yolk
salt 1 pinch
jam 0.44 lb (200 g)
1. Mix all of the ingredients (except the jam) in a food proces-
sor. Put about 1/3 of the dough aside to use as decoration.
2. Roll out the rest of the dough and line a previously butte-
red and oured cake tin.
3. Add the jam and use the rest of the dough to decorate with
criss-crossed strips.
4. Select the BAKE function, set the temperature to 360°F and
the cooking time to 35 minutes. Press the START/STOP but-
ton (H). The oven starts the pre-heating phase.
5. Once the temperature is reached the display will show the
cooking time. Insert the cake tin above the grill inserted in
guide 1 and cook for the set time.
Loading ...