Tescoma presto Instrucciones De Uso Y Recetas página 14

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
2 x 2 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.
Useful hint: To obtain a fresh pink colour when preparing the meat mixture, you can replace curing
salt (4 g) with several spoonfuls of beet juice or a corresponding amount of any other natural colour.
In this case, increase the amount of normal kitchen salt in the meat mixture from 18 to 22 g.
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
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