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Silvercrest IAN 321529 SSC 200 C1 Manual

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SilverCrest SSC 200 C1
56 - English
9.5 Pea stew
For 4 people
Ingredients:
1.8 litres vegetable stock (warm)
500 grams split peas (unshelled peas
must be soaked for 12 hours in advance!)
20 grams lard
150 grams pork belly
2 onions, finely chopped
100 grams celery, finely diced
1 leek, finely diced
2 carrots, finely diced
300 grams potatoes (floury variety), finely
diced
1/2 bunch fresh parsley, finely chopped
1 teaspoon dried marjoram
1-2 teaspoons salt
Freshly ground black pepper
4 Frankfurters, cut into slices
Method:
Wash and finely dice the celery, carrots and leeks. Peel the potatoes and dice into even-sized pieces. Peel
and finely chop the onions.
Cut the pork belly into small pieces.
In a pan, heat the lard and add the pork belly, cooking until it is golden brown. Then add the onions and
the celery, leeks and carrots. Fry the vegetables quickly.
Set the Slow Cooker to LOW and add the fried vegetables, onions and belly pork to the Slow Cooker.
Add the diced potatoes and the peas and top up with the warm stock.
Add the dried marjoram. Stir well and close the glass lid ().
After around 5 hours, add the sliced Frankfurters (or around 4 hours on the “HIGH” setting). Alternatively,
after the 6 hour cooking time, add the sausages and allow the stew to cook for another 30 minutes.
Season the stew with salt and pepper and add the finely chopped parsley just before serving.
9.6 Toscana fillet stew
For 4 people
Ingredients:
500 grams pork fillet
1 pack bacon
400 ml whipping cream
1 tin tomato purée
1 tin chopped tomatoes
2 cloves garlic
3-4 tablespoons tomato ketchup
2 teaspoons butter
2 teaspoons sweet paprika
Pinch cayenne pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and freshly ground black pepper
We also recommend: French bread or rice
… 58 …


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