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Recipes
Caesar Salad with Duck and Sesame
By SEB_UK
A little périgourdin taste for a friendly recipe
- COATING:
- 5 duck aiguillette (200 g/7 oz/7 oz),
- 1/2 ActiFry spoon sesame oil,
- 8 anchovy fillets,
- 20 g/2/3 oz parmesan,
- 1 small French baguette,
- Salt, pepper
- 20 g/1 tablespoon sesame seeds,
- 40 g/1 1/2 oz flour,
- 1 egg
- SALAD :
- 4 ActiFry spoons olive oil,
- 2 ActiFry spoons Worcestershire Sauce,
- 1 head romaine
Queen Scallops with Morteau Sausage and Jerusalem Artichokes
By SEB_UK
Terroir revisited with marine spirit, new cooking way
- SAUCE:
- 20 queen scallops, shells removed,
- 1/2 Morteau sausage,
- 750 g/1 2/3 lb Jerusalem artichokes,
- 5 sprigs flat parsley
- 1 ActiFry spoon cornflour,
- 100 ml/3 1/2 fl oz chicken broth (from bouillon cube)
ActiFry Spanish Omelette
By SEB_UK
We can also make the tapas way, "con ajo morcilla" with aillet and black sausage
- 60 g/2 oz Serrano cured ham,
- 1 green chilli,
- 4 eggs,
- 3 medium-size potatoes,
- A few parsley leaves,
- 1 ActiFry spoon virgin olive oil,
- Salt
Roman-style Cuttlefish
By SEB_UK
The dolce vita, it's also that!
- 600 g/1 lb 5 oz small cuttlefish, washed and dried ,
- 6 canned peeled and seeded tomatoes, chopped,
- 2 onions, sliced,
- 12 leaves fresh basil,
- 3 ActiFry spoons virgin olive oil,
- 400 g/14 oz peas,
- Salt, white pepper
Tomato and Basil Pasta Sauce
By SEB_UK
So simple that it is too good!
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp each salt and pepper
- (approx.)
- 2 olive oil
- 2 cans (28 oz) diced
- tomatoes, drained
- ¹⁄3 cup dry red wine
- 1 tomato paste
- 3 chopped fresh basil
- 1/2 tsp granulated sugar (approx.)
Rabbit with Peppers
By SEB_UK
Miracle peppermint and diet
- A 1.5kg/3lb rabbit
- 1/2 onion
- 1 red pepper
- 1 green pepper
- 2 garlic cloves
- Parsley
- 1 ActiFry spoon virgin olive oil
- 150 ml/5 fl oz dry white wine
- Salt and pepper
Tenderloin with Wine
By SEB_UK
A local dish for a friendly dinner
- 400 g/14 oz tenderloin
- 400 g/14 oz potatoes
- 1 red pepper chopped
- 1 glass red wine
- 1 tablespoon oregano
- 1 teaspoon pepper
- 2 ActiFry spoons olive oil
- Salt
- Juice from 1 lemon
- 60 g/2 oz chopped Gruyere
Ratatouille
By SEB_UK
A classic in the blink of an eye
- 1 onion,
- 2 large ripe tomatoes,
- 1 aubergine,
- 1 courgette,
- 2 green peppers,
- 1 red pepper,
- 2 cloves garlic,
- 1 ActiFry spoon virgin olive oil,
- Salt
Rabbit with Prunes, Hazelnuts and Quinoa
By SEB_UK
Alice in biological wonderland
- 3 saddles of rabbit (750g/1 2/3 lb), boned,
- 100 g/3 1/2 oz prunes, stones removed,
- 2 ActiFry spoons shelled hazelnuts,
- 100 g/3 1/2 oz quinoa (or 250 g/2 oz/9 oz cooked),
- 1 ActiFry spoon olive oil,
- 1 cube chicken bouillon,
- 1 onion
Peking-style Sweetbreads and Brussels Sprouts.
By SEB_UK
Melting-pot of flavours for foodies who are searching for new products
- MARINADE:
- 600 g/1 lb 5 oz cooked Brussels sprouts,
- 600 g/1 lb 5 oz sweetbreads,
- 1 spring onion,
- 10 g/1/3 oz fresh gingerroot,
- 1 lemon,
- 1 red chilli pepper,
- 2 cloves garlic,
- 60 g/2 oz peanuts,
- 1/2 ActiFry spoon Sichuan pepper,
- 1 ActiFry spoon olive oil
- 1 ActiFry spoon cornflour,
- 3 ActiFry spoons soya sauce,
- 2 ActiFry spoons white wine
- SAUCE :
- 1 ActiFry spoon cornflour,
- 1 ,5 ActiFry spoon sugar,
- 3 ActiFry spoons soya sauce,
- 2 ActiFry spoons white wine,
- 2 ActiFry spoons black vinegar,
- 10 ActiFry spoons water,
- 1/2 ActiFry spoon salt