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Recipes
Pork Sticks
By SEB_UK
the wok method
- 1 kg/2 lbs pork tenderloin, cut lengthwise,
- 3 ActiFry spoons oyster sauce,
- 1 1/2 ActiFry spoons soya sauce,
- 2/3 spoon sugar,
- 1/4 ActiFry spoon cooking oil
ActiFry Veal with Honey and Pecans
By SEB_UK
Get the most inventiveness out of a small budget
- 1 ActiFry spoon vegetable oil
- 1 onion, peeled and sliced
- 600 g/1 1/3 lb veal tenderloin, cut into cubes
- 1 glass diced pineapple
- 2 ActiFry spoons pecans
- 2 ActiFry spoons liquid honey
- 1 ActiFry spoon cornflour
- 2 ActiFry spoons reduced-salt soya sauce
- salt
- pepper
Stuffed Pork Tenderloin with Carrot and Kohlrabi Salad and Rosemary and Vegetable Kebabs
By SEB_UK
Sweet-salty-sour, a complete meal
- Ingredients:
- 4 pork tenderloins (approx. 300g/10 oz each)
- 12 prunes (without stones, non-sulphur)
- 10 sage leaves
- 2 long sprigs of rosemary
- 1 courgette
- 4 mushrooms
- 1 red onion
- 1 yellow pepper
- Salt, pepper
- Salad
- 100 g/3 1/2 oz plain yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon sour cream
- 1 kohlrabi
- 1 carrot
- 1 sharp-tasting apple
- 1 teaspoon blossom honey
- 3 tablespoons cress
- Salt
Tas Kebabi
By SEB_UK
The start of a trip East.
- 500 g/1 lb veal fillet diced and marinated (in 1 tbsp lemon juice, 1 tsp red pepper).
- 1 clove garlic
- 6-7 small onions
- 2 carrots, finely sliced
- 1 Actifry spoon of olive oil
- 1 glass chopped tomatoes
- 1 teaspoon salt
New Baby Potatoes with Garlic, Tomatoes and Prawns
By SEB_UK
Jumping way for a tasty evening
- 800 g/1 3/4 lb new baby potatoes with their skins (e.g., Charlotte)
- 2 cloves garlic (each clove weighing 40-55g/11/2-2oz)
- 11/2 ActiFry spoon olive oil
- 4 blanched tomatoes, skinned, seeded and diced
- 12 raw peeled prawns
- Freshly ground salt and pepper for seasoning
- 1-2 ActiFry spoon finely chopped parsley or fresh mixed herbs.
Algarve-style Cuttlefish
By SEB_UK
A taste of Portugal in a pan
- 600 g/ 1 1/3 lb cuttlefish
- 3 cloves garlic
- 1/2 green pepper
- 1 chilli pepper
- 1 small glass of white wine (100 ml/3 1/2 fl oz)
- 1 tbsp olive oil
- Salt to taste
Spanish-style ActiFry Tofu
By SEB_UK
Successful Europe/Asia junction
- 500 g/1 lb plain firm tofu (organic stores),
- 300 g/10 1/2 oz sweet peppers (diced, frozen),
- 250 g/9 oz peeled, seeded and diced tomatoes,
- 200 g/7 oz cooked basmati rice,
- 25 g/1 oz chorizo,
- 25 g/1 oz black olives, no stones,
- 1/2 ActiFry spoon tomato paste (15g/1/2 oz),
- 1 onion
Fried Marinated Trout
By SEB_UK
A food-lover's variation on river fishing
- 1 fresh trout (700g/1 1/2 lbs)
- 100 g/3 1/2 oz butter
- Wheat flour
- 1 lemon
- Fresh parsley
- 2 lemons
- 2 cloves garlic
- Salt and pepper to taste
Lemon and Thyme Rabbit
By SEB_UK
Classic and healthy. All that I like!
- 600 g/1 lb 5 oz saddle of rabbit, cut into small pieces,
- 3 ActiFry spoons virgin olive oil,
- 1 large onion,
- 3 lemons,
- 1 glass dry white wine,
- 1/2 glass water,
- 1 bunch parsley,
- 500 g/1 lb potatoes,
- 1 sprig fresh thyme (+flowered tips if possible),
- Salt, white pepper
Hotchpot of Pork Medallions with Rodenbach Beer
By SEB_UK
Only for adults
- 400 g/14 oz pork medallions
- 1 spoon maize oil
- 1 bottle Rodenbach beer
- 1 piece of ginger
- 2 cloves of garlic
- A few thyme leaves, rosemary and laurel
- 6 medium firm potatoes
- 10 silverskin onions
- 10 white mushrooms