Ham maker PRESTO

RECIPES

BASIC RECIPE – HOMEMADE CHICKEN, TURKEY OR PORK HAM 1 kg cuts of chicken or turkey breast or leg of pork/shoulder of pork, 18 g table salt, 4 g curing salt, 1 dl water, 4 g (1 tsp.) icing sugar Preparation of the meat mass: Cut approx. two thirds of the meat into small cubes, about 2 x 2 cm large, process the rest in a meat grinder or chop in a mixer. Prepare a solution of salt, curing salt and sugar with 1 dl water and blend this with the cut meat. Blend the meat mass very thoroughly in a food processor with kneading hooks (for at least 10 minutes, or 20 minutes if you do this manually). Fill the ham maker with the meat mass up to approx. 1 cm below the upper rim. Press the meat content well after introducing every layer. Attach the lid, put the hammaker into the refrigerator and leave to rest for 48 hours. Stewing ham: Follow exactly the instructions for use when stewing ham. Always leave the stewed ham to cool before dividing it. It will remain fresh and tasty for about two days in the refrigerator. Useful hint: To obtain a fresh pink colour when preparing the meat mixture, you can replace curing salt (4 g) with several spoonfuls of beet juice or a corresponding amount of any other natural colour. In this case, increase the amount of normal kitchen salt in the meat mixture from 18 to 22 g. HOMEMADE PORK HAM WITH GARLIC Use 1 kg leg of pork and all the other ingredients from the basic recipe and add 3 cloves of pressed garlic before blending the mass. HOMEMADE CHICKEN HAM WITH OLIVES Use 1 kg chicken breast and all the other ingredients from the basic recipe and add 50 g whole stoned green or black olives before blending the mass. HOMEMADE TURKEY HAM WITH THYME Use 1 kg turkey breast and all the other ingredients from the basic recipe and add 1 tbsp. of finely chopped fresh thyme leaves without stems before blending the mass. HOMEMADE PORK HAM WITH PLUMS AND NUTS Use 1 kg leg of pork and all the other ingredients from the basic recipe and add 30 g dried plums and 30 g shelled walnuts before blending the mass. ROASTED VEGETABLE TERRINE 2 red and 1 yellow bell peppers, 1 small zucchini, 1 small aubergine, 2 dl fresh tomato juice, 10 slices gelatine, olive oil, a twig of fresh thyme, salt and pepper

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