Recipes Pots

The first thing I'll cook for you in the new Salente Ario II multifunctional pot will be Asian-style pork belly. Together we'll prepare the marinade, cut the meat, which I'll then slow cook for 4 hours and finally make the Teriyaki sauce, so stay tuned!

Ingredients:
Pork flank 1 kg
Kikoman soy sauce 200 ml
Soy sauce dark 100 ml
Water 150 ml
Cane sugar 50 g
Granulated garlic 5 g
Onion 300 g
Potato starch 30 g
Vinegar 30 ml
Ground ginger
Ground chilli
Rice
Vegetables
Peelings

I found the recipe for this pudding in an almost 100 year old Czech cookbook. It is not a classic pudding from a bag as we know today, but it is made of fruit, curd, yolks, by the way, see for yourself!

Ingredients:

Cottage cheese 150 g
Apples 200 g
Eggs - yolk 2 pcs
Chicory syrup 50 g
Vanilla pod
Biscuits 60 g
Fruit syrup / baked tea 100 g

For baking:
Biscuits 60 g
Crushed almonds 50 g
Butter 50 g
Ground cinnamon

Peter has a recipe for marinated mutton as they prepare it in the south of England, with a special marinade. Bon appetit!

Ingredients:
700g mutton
white yoghurt
root vegetables
potatoes
cream
eggs
parmesan cheese
herb spice mix
mint
lemon
ground paprika
turmeric
garlic
cabbage
onion
oil
salt

Petra likes to play sports, but she also likes to eat. It doesn't go together? See how easy it is to prepare a fitness cake in the Salente Ario multifunctional pot. Bon appetit and stay fit!

Raw materials

• 1 cup of fine oatmeal
• ¾ cup milk
• 1 egg
• ½ cup walnuts, almonds - chopped,
• ground cinnamon, vanilla, sweetener - to taste
• 1 small spoonful of baking powder
• baking paper

Frosting

• 1 banana
• ½ lemon juice
• 2 teaspoons dark sugar

Procedure

Pour the flakes into a bowl and pour in the milk, stir to soak up the moisture and soften. Then add all the other ingredients, stir with a rolling pin and transfer the dough into a basket that you have previously lined with baking paper. Cut the paper into a circle of approx. 24cm and place in the basket. Bake at 180°C for 15 min.

When the program is finished, remove the lid, take out the basket with the cake (be careful when hot) and top with the sliced banana. Drizzle with lemon juice and sprinkle with dark sugar. Bake again at 190°C for 8 min.

More about the pot can be found at: https://eshop.salente.eu/salente-ario--a-multifunctional-cooker-with-a-fan-oven/ 

Ingredients:

• bones (pork, beef, chicken, smoked)
• root vegetable mix (frozen or fresh)
• water
• a pinch of salt
• spices – bay leaf, whole black pepper, allspice
• herbs – lovage, parsley

Method:

Gradually add the bones, vegetables (washed and peeled, if you are using fresh), spices, herbs and salt (according to taste) to the cooker. Pour in the water. It should not reach higher than 2/3 of the pot’s height. Cover with the pressure lid and set the programme Soup for 15 minutes. Once the broth is ready and cooled, pour it through a sieve. Add cooked root vegetables from the sieve, sliced into small cubes, and the meat you have removed from the bones. Serve hot with cooked noodles.

Ingredients:

• 500 g chilled chicken breasts, sliced
• 200 g onion
• 200 g carrots
• 4 potatoes
• 1 clove of garlic
• 1 spoonful of olive oil
• 1 measuring cup of chicken broth or other broth
• 1 measuring cup of white wine
• salt
• white pepper
• thyme
• lemon
• a small knob of butter

Method:

Pour a spoonful of oil into the cooker’s prepared inner pot so that it covers the bottom of the pot. Turn on the Sauté programme. Once the oil is hot, sear the sliced chicken breasts seasoned with salt and pepper. Remove and set aside. Pour the broth and wine into the pot and stir into the meat juices at the bottom. Let them cook together for a short while. Add the peeled and chopped onion and carrots. Season with thyme and add the prepared chicken back into the pot. Cut the potatoes into 1 cm thick slices and put them in the basket. Place on the stand in the pot. Close the pressure lid. Manually set the programme to Poultry for 15 minutes. Let the steam out and open the lid. Using oven mittens, carefully remove the basket and stand with potatoes. Remove the meat from the sauce. Turn on the Sauté programme. Let the sauce reduce for a while, then add butter and lemon to taste. Season with salt and pepper to taste. Serve with the sauce poured over the chicken and potatoes.

Ingredients:

• 1 whole chicken
• salt
• butter

Method:

Season the chilled or defrosted chicken evenly with salt. Place on the prepared roasting stand (breast down). Place the stand in the cooker and cover it with the oven lid. Set the programme Chicken for 180 °C and 40 minutes. The oven switches off automatically after the programme finishes. To achieve a crispy skin on all sides, carefully turn the chicken over (do not touch the inner pot or stand, they are very hot!) and turn on the programme Chicken for 200 °C and 2 minutes. Now you can enjoy a roasted chicken with a crispy golden skin.

Ingredients:

Dough:

• 175 g all-purpose flour
• 75 g butter
• 2 spoonfuls of cold water
• 1 teaspoonful of salt

Filling:

• 250 g bacon
• 175 g cheddar
• 1 onion
• 4 eggs
• 250 ml whipping cream (31% fat)
• salt
• pepper
• nutmeg

Method:

Mix the flour, softened butter, cold water and salt into a dough. Line the bottom of the inner pot with baking parchment – it should not reach higher than half the pot’s height! Spread the rolled out dough on the parchment to form a base. In a pan, sauté the bacon with the chopped onion until golden. Pour off excess oil. Spread the mixture on the dough base. Mix the remaining ingredients – cheddar, whisked eggs, and cream, and the salt, pepper, and nutmeg to taste – in a bowl. Place the inner pot in the cooker and close with the oven lid. Set the programme manually to 22 minutes at 180 °C. Once the programme has finished, carefully remove the lid using oven mittens and place the quiche on a plate.