RECIPES
STUFFED PORK TENDERLOIN
1 Pork tenderloin
1 mild Italian sausage, casings removed
2 tbsp (30 ml) red bell pepper, finely diced
1/2 cup (125 ml) onion, diced
1/4 cup (50 ml) mushrooms, diced
1/2 cup (125 ml) cooked white rice
1 tsp (5 ml) each fresh thyme, parsley, chopped
Salt and pepper
1/4 cup (50 ml) all purpose flour
1 tsp (5 ml) egg white
1 tsp (5 ml)vegetable oil
On setting 5 cook sausage breaking it into small pieces. Halfway through
cooking, drain grease and add onion and red pepper. Cook for 5 minutes.
Add mushrooms, fresh herbs and season to taste with salt and pepper.
Cool in a large mixing bowl. Add cooked rice, and egg white. Mix and
set aside. Cut any fat or silver skin off the tenderloin. Cut small end of
tenderloin off to make into a nice even piece of meat. Butterfly-cover
with a piece of plastic wrap and flatten with a meat mallet. Remove
plastic and season with a pinch of salt and pepper. Spread mixture on
meat and carefully roll up and tie with butchers twine. Heat oil in Czech
Cooker™ on setting 5. Spread seasoned flour out on a plate and roll
tenderloin in flour to create a light coating on all sides. Place tenderloin
in clean Czech Cooker™. Cook for 15 minutes. Flip tenderloin and cook
until meat reaches an internal temperature of 74°C (165°F). Remove
butchers twine, slice and serve.
RECIPES
TOAD IN THE HOLE
A traditional English dish, usually served with vegetables and gravy.
8 large Pork Sausages (you can substitute with Italian sausage)
batter:
1/3 cup (75 ml) plain flour
1 cup (250 ml) milk
2 eggs
pinch salt
Place sausages in the Czech cooker, arranged around the edges. Cook
on setting 5 for approx 25 minutes until browned on one side. While
sausages are cooking, mix the batter.
After 25 minutes, remove lid of Czech Cooker™ and turn sausages over
and spread evenly over base of the cooker. Pour batter over and
replace lid of cooker.
Cook for additional 30 minutes until batter has risen and is golden
brown.
If the batter browns too quickly, then lightly cover with a circle of foil.
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