Cuisinart CVR-1000C, Инструкция пользователя

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10 11
RECIPES
Spice Rubs
Five Spice Powder . . . . . . . . . . . . 11
Jerk Seasoning. . . . . . . . . . . . . . . 11
Curry Powder . . . . . . . . . . . . . . . . 11
Middle Eastern Rub . . . . . . . . . . . 11
Cajun Rub. . . . . . . . . . . . . . . . . . . 12
Marinades
Hoisin Glaze . . . . . . . . . . . . . . . . . 12
Lemon Dijon Herb Marinade . . . . 12
Simple Marinade . . . . . . . . . . . . . 12
Soy Ginger Marinade . . . . . . . . . . 13
Chermoula Marinade . . . . . . . . . . 13
Sauces
Barbecue Sauce. . . . . . . . . . . . . . 13
Salsa Verde. . . . . . . . . . . . . . . . . . 14
Brines
Basic Brine for Poultry or Pork . . 14
Entrées
Lemon, Dijon and
Herb Roast Chicken . . . . . . . . . . . 15
Cajun Rubbed Roast Chicken . . . 15
Hoisin Glazed Roast Chicken . . . 15
Cornish Hens with
Simple Marinade . . . . . . . . . . . . . 16
Stuffed Cornish Hens,
Moroccan Style . . . . . . . . . . . . . . 16
Roasted Garlic and Herb Crusted
Beef Tenderloin. . . . . . . . . . . . . . . 17
Herb Roasted Leg of Lamb . . . . . 17
Curried Chicken Kebabs . . . . . . . 18
Asian-Style Tofu Kebabs . . . . . . . 18
Middle Eastern Spiced Chicken
and Vegetable Kebabs . . . . . . . . . 19
Marinated Shrimp and
Roasted Tomatoes . . . . . . . . . . . . 19
Rotisserie Scallops with
Lemon Herb Butter. . . . . . . . . . . . 20
Sausage, Peppers and Onions . . 20
Baby Back Ribs . . . . . . . . . . . . . . 20
Brie Stuffed Beef Filets
with Herb Crust . . . . . . . . . . . . . . 21
Swordfish with Salsa Verde . . . . . 21
Salmon with Chermoula Marinade 22
Five Spice Chicken Wings . . . . . . 22
Side Dishes
Roasted Asparagus . . . . . . . . . . . 22
Roasted Corn Medallions. . . . . . . 23
Roasted Garlic . . . . . . . . . . . . . . . 23
Herb Roasted Potatoes . . . . . . . . 23
Desserts
Grilled Pound Cake with Sweetened
Whipped Cream and Berries . . . . 24
Maple Glazed Peaches . . . . . . . . 24
SpicE RuBS
FIVE SPICE POWDER
This traditional Chinese seasoning blend
has a unique flavour – use sparingly
though, as a little does go a long way.
Makes about 3 tablespoons (45 ml).
1 pod star anise
2 teaspoons (10 ml) Szechuan
peppercorns (may use black
peppercorns)
½ teaspoon (2 ml) fennel seed
½ teaspoon (2 ml) whole cloves
1 1-inch (2.5 cm) piece cinnamon
stick
Combine all ingredients in the grinding
bowl of the Cuisinart
®
Spice & Nut
Grinder. Pulse spices 2 to 3 times and
then process until completely ground,
about 40 to 50 seconds.
Use immediately or contain in a sealed
glass jar. Store in a dry, cool place.
jERK SEASONING
Makes about ½ cup (125 ml).
5 scallions, cut into 1-inch
(2.5 cm) pieces
1 Scotch bonnet chili, seeded
(or 2 jalapeño peppers, halved,
seeded and cut into 1-inch
[2.5 cm] pieces)
3 garlic cloves
2 tablespoons (30 ml) ground
allspice
½ teaspoon (2 ml) ground cloves
1 teaspoon (5 ml) ground
cinnamon
½ teaspoon (2 ml) ground nutmeg
½ teaspoon (2 ml) freshly ground
black pepper
1 teaspoon (5 ml) fresh thyme
½ teaspoon (2 ml) sea or
kosher salt
Place the scallions, Scotch bonnet chili
and garlic in the work bowl of a Cuisinart
®
Mini Chopper fitted with the chopping
blade. Pulse to chop and then process
until finely chopped. Add the remaining
ingredients and process until fully
combined.
Use immediately or contain in a sealed
glass jar. Store in a dry, cool place.
CURRY POWDER
Curry powder is actually a blend of many
different ground spices. The possibilities
of spice combinations are endless.
Here is one option.
Makes about 5 tablespoons (75 ml).
2 tablespoons (30 ml)
whole coriander
2 tablespoons (30 ml)
black peppercorns
2 teaspoons (10 ml) whole cumin
1 teaspoon (5 ml)
cardamom seeds
¼ teaspoon (1 ml) mustard seeds
¼ teaspoon (1 ml) fennel seeds
2 to 3 small, dried red chiles,
stems removed
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) ground ginger
¼ teaspoon (1 ml) whole cloves
Place the coriander, peppercorns, cumin,
cardamom, mustard seeds, fennel seeds,
and chiles in a dry skillet over low heat.
Roast the seeds slowly until they begin to
pop; be careful not to burn them.
Place all in the grinding bowl of the
Cuisinart ® Spice & Nut Grinder. Add the
turmeric, ginger, and cloves. Process
spices together until completely ground,
about 30 seconds.
Use immediately or contain in a sealed
glass jar. Store in a dry, cool place.
MIDDLE EASTERN RUB
Only six ingredients, this spice rub
adds a lot of flavour to any dish.
Makes about 2½ teaspoons (13 ml).
¾ teaspoon (3.75 ml) ground
cumin