VAL CUCINE TA-25GB1, Инструкция по эксплуатации

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Main Course
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1-½ cups elbow macaroni
1 cup water
½ cup heavy cream
8 oz block cheddar cheese, shredded
1 teaspoon dry mustard
½ teaspoon onion powder
Sea salt, to taste
Freshly ground black pepper, to taste
Ingredients
Air Fried Macaroni & Cheese
Preheat the air fryer @ “BAKE” to 360F/180C with “CONVECTION” function.
In a deep, oven safe dish that will fit inside your air fryer (a 7-inch glass dish works well) add
the elbow macaroni, water, heavy cream, ½ of the cheese, dry mustard, garlic salt, and black
pepper. Stir to combine
Place the dish with the macaroni in the basket of the air fryer and cook at 360F for 18-20
minutes.
Half way through the cooking process, take the dish of macaroni out of the air fryer and
place the rest of the cheese in the dish, stir and place it back in the oven and continue
cooking.
Once the cooking is finished, carefully remove the macaroni out of the air fryer, stir the
mixture and set aside to cool for a few minutes.
Preheat the air fryer @ “BROIL” to 360F/180C”.
Now if you like to have a crusty finish on your macaroni, spread some breadcrumbs on top
of the finished macaroni and place the glass dish back in the air fryer, under the broiler for 3-5
minutes more.
Once the macaroni is finished, serve immediately.
3 pounds baby back pork ribs
BBQ Dry Rub Recipe
Espresso/Balsamic BBQ Sauce
Ingredients
BBQ Baby Back Pork Ribs
Remove the membrane: Peel off the “silver-skin” from the back of the bibs
Cut the rack of pork ribs into 2-3 sections so that it can fit into your “air fryer” basket.
Now make the dry rub from the “Dry Rub” Recipe.
Rinse the pork ribs & pat dry the baby rack pork rib sections. Now sprinkle generously the “dry
rub” compound unto the pork ribs and rub the compound thoroughly into the meat, covering
all the nooks and crannies of the pork. Seal the pork rib sections with cellophane and then a
layer of tin foil. Leave it in the refrigerator for at least 8 hours for the best results, or make it
the night before and leave the ribs in the refrigerator overnight.
When you are ready to cook: Preheat the air fryer @ “ROAST” to 375F/190C; spray the
wire basket with cooking oil spray.
Once the sir fryer has been warmed up, place the pork with the aluminum foil into the wire
basket, meat side down, and cook doe 15 minutes. Now, remove the pork from the foil and
place it in the wire basket. Make sure the air fryer is hot or the meat will stick to the wire
basket and bake for another 10minutes more. Once the 10 minutes are up, flip the pork
over and cook for another 10 minutes. Please check the pork ribs frequently during the last
minutes of cooking in the air fryer so the meat does not become burnt.
While the pork ribs are cooking, you can make the “espresso/balsamic” BBQ sauce.
Once remove the pork ribs from the basket, set the ribs on a plate and let them sit for at 5
minutes let the hot juices redistribute back into the meat. Now it is the time to start brushing
the BBQ sauce over the cook ribs before you serve them.
1 pound of good quality prawns, trimmed
2 pounds of coarse sea salt
Coarse kosher salt
½ lemon
½ teaspoon of honey
½ teaspoon of paprika
Cayenne powder (optional)
½ cup of “home-made” mayonnaise/aioli
Ingredients
Clean the prawns by rinsing them thoroughly and remove the legs and the whiskers on the
head with a good pair of kitchen scissors. Keep the heads of the shrimp, do not remove
them. Place the kosher salt evenly on the metal baking tray & line the prawns on their sides
in a row over the coarse salt.
Preheat to “ROAST” @ 400F/205C. The oven needs to be very hot for this dish.
Cook the prawns in the hot oven for 8 minutes, take the baking tray out of the air fryer, turn
the prawns over and bake for another 7 minutes.
During the cooking process of the prawns, you can make the “paprika mayonnaise” by
adding lemon juice, paprika, honey and cayenne (optional) to the mayonnaise. Mix the
mayonnaise gently and place it in a small container.
Remove the baking tray from the oven, take each shrimp out and clean off the coarse salt
and place them in a small bowl or a plate. If you don’t want diners to fuzz with the prawn
shells, you can remove the middle section of the shell, from the bottom of the head to the
lest section before the shrimp tail.
Eat the prawns by taking the tail section, pull off the meat from the head. You can dip the
prawn in the aioli and savor the complexity of flavors.
Salt Baked Prawns
4-6 servings