Cuisinart CSO-300C, Инструкция и книга рецептов

Страница: 17 / 31

17
2 teaspoons (10 ml) olive oil, divided
1 whole branzino, cleaned
1. In a stainless steel bowl, toss together the shallots, garlic, fennel, orange,
lemon, oregano, thyme, ¼ teaspoon (1 ml) of the salt, the crushed red
pepper and 1 teaspoon (5 ml) of the olive oil.
2. Season the flesh of the fish with remaining salt and stuff as much of this
filling [about ½ cup to 1 cup (125 ml to 250 ml)] into the fish as possible. Tie
together with butcher's twine in 3 places along the fish to keep the filling
inside. Keep in mind there will be plenty of filling left over.
3. Prepare a bed of the remaining filling ingredients in the middle of the
baking tray on a diagonal, placing some of the citrus slices on the top of
the bed. Place the fish on top of the bed, wrap with plastic and keep in the
refrigerator for an hour.
4. When ready to cook, drizzle the remaining teaspoon of olive oil on top of the
fish and place in the oven with the rack in the middle rack position.
Set oven to Bake Steam at 450°F (230°C) for 30 minutes.
5. Remove the tray when finished, and portion fish into 2 fillets; serve on top of
the vegetable filling.
Nutritional information per serving:
Calories 276 (27% from fat) • carb. 18g • pro. 33g • fat 8g • sat. fat 2g
• chol. 70mg • sod. 512mg • calc. 77mg • fiber 2g
Red Chile Pork
The perfect taco filling. Tender and absolutely delicious!
Active Time: 30 minutes Total Time: 3 hours
Makes about 12 servings
3 pounds (1.5 kg) boneless pork shoulder or pork butt
1 tablespoon (15 ml) kosher salt
1 tablespoon (15 ml) chili powder
½ teaspoon (2 ml) dried oregano
1 bay leaf
1 cinnamon stick
½ teaspoon (2 ml) ground cumin
¼ teaspoon (2 ml) cayenne
4 garlic cloves, peeled and crushed
1. Cut the shoulder into large chunks; and place in a large mixing bowl.
2. Put the remaining ingredients together and then rub over the meat. Cover and
let rest in the refrigerator overnight to marinate.
3. Transfer the meat, with the spices, to the baking tray and put in the oven with
the rack in the lower rack position. Set to Bake Steam at 350°F (180°C) for
75 minutes when time expires, reset to 225°F (110°C) for an additional
45 minutes on Bake Steam.
4. Allow pork to rest in oven until cool enough to handle. Remove the baking
tray carefully to avoid spilling any of the braising liquid.
5. Remove and discard bay leaf, cinnamon stick and garlic. Using your hands
(wearing gloves is recommended!), shred pork into bite-size pieces. This can
now be used as a filling for tamales (page 11), tacos, burritos or served over rice
with vegetables. Pair with our Red Chile Sauce (recipe follows) for extra flavour.
Note : If using as filling for tamales we recommend mixing in 1 cup (250 ml)
of red chile sauce. Follow tamale instructions and masa dough recipe on
pages 11-12.
Nutritional information per serving [based on 4-pound (1.8 kg) pork shoulder]:
Calories 361 (70% from fat) • carb. 1g • pro. 26g • fat 27g • sat. fat 9g
• chol. 107mg • sod. 499mg • calc. 28mg • fiber 0g
Red Chile Sauce
Perfect sauce for topping tamales or tacos.
Be sure to have your roasted tomatoes ready before starting the recipe.
Active Time: 20 minutes Total Time: 1 hour 20 minutes
Makes about 2 cups (500 ml)
1 tablespoon (15 ml) olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped