Silvercrest SHF 1650 A1 - Manual (Page 65)

SilverCrest SHF 1650 A1
English - 63
TIP: Custard: heat 125ml of whipped cream with the pulp of a vanilla pod and 2 tablespoons of
sugar for 2-3 minutes. Stir the sugar to dissolve it. Allow the custard to cool before serving it.
TIP: Stuffed peaches with amaretti: halve two peaches and fill with a mixture of four crumbled
amaretti biscuits, 1 tablespoon of flaked almonds and 1 tablespoon of finely chopped ginger. Fry
in the same manner as the apples.
Spicy chicken legs with barbecue marinade
Ingredients:
1 garlic clove (crushed)
½ tbsp. mustard
2 tsp. brown sugar
1 tsp. chilli powder
Freshly ground black pepper
1 tbsp. olive oil
4 chicken legs
Preheat the air fryer to 200°C.
Mix the garlic with the mustard, brown sugar, chilli powder, a pinch of salt and freshly ground
pepper. Mix with the oil.
Rub the chicken legs completely with the marinade and then marinate for 20 minutes. Place the
chicken legs in the basket (6). Insert the pan (7) and basket (6) into the air fryer and set the timer
(4) to 10 minutes. Then reduce the temperature to 150°C and fry the chicken legs for another 10
minutes until they are cooked.
Pork tenderloin with peppers
Ingredients:
1 red or yellow pepper, sliced into thin strips
1 red onion, sliced into thin strips
2 tsp. Herbes de Provence
Freshly ground black pepper
1 tbsp. olive oil
1 pork tenderloin, 300g
½ tbsp. mustard
Round oven dish with a diameter of approx. 15cm
Preheat the air fryer to 200°C.
Mix the strips of pepper in the dish with the onion, Herbes de Provence and some salt and pepper.
Add a ½ tablespoon of olive oil to the mixture.
Cut the pork tenderloin into four pieces and rub with salt, pepper and mustard. Brush the pieces
lightly with olive oil and place them upright on the pepper mixture in the dish.