Electrolux EB4SL70 - Page 51

towel. Grill or sear the meat in heated pan
for few seconds to mark the meat. Cut it
into slices, put in a dish and add salt and
oil.
• Time in the appliance: 60 minutes
• Shelf position: 2
13.2 Chicken Breast
Ingredients:
• 4 small chicken breasts, 150 g each
• 1 teaspoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1 red chilli, cut in slices
• 1/2 bunch fresh coriander, cut coarse
• 6 Kaffir lime leaves, squeezed
• 2 stalks lemon grass, cut lengthwise
Method:
Put all ingredients in a flat way in the
vacuum bag, vacuum seal and cook. After
cooking, take out the chicken breast and
cut it.
• Time in the appliance: 30 minutes
• Shelf position: 2
• The chicken breast can be served e.g.
with wok vegetables.
13.3 Veal Fillet, poached
Serves 6
Ingredients for the meat:
• 2 tablespoons olive oil
• 600 – 700 g veal fillet (one piece)
• 1 clove of garlic, cut in slices
• 2 slices ginger
• 1 teaspoon cumin, grounded
• 1 teaspoon coriander, grounded
• 1 teaspoon lemon peel
• 1 pinch cinnamon
• 1/2 teaspoon salt
Ingredients for the sauce:
• 1 bunch parsley, finely grated
• 1 teaspoon butter
• 1 shallot, cut very fine
• 100 ml Noilly Prat (or another type of
white vermouth)
• 100 ml bouillon
• 100 ml cream
• Fleur de Sel
• black pepper
Method:
Heat olive oil and fry the meat shortly
(around 30 sec) on all sides. Let it cool
down a bit. Put the meat with oil (the one
used for frying) and all other ingredients in
the vacuum bag, vacuum seal and cook.
For the sauce heat butter, add shallots
and stew slightly until glassy. Add wine
and bouillon. Reduce the sauce for half of
the amount. Add the cream and mix with
a mixer and let it cook again.
After cooking the meat, take it out of the
bag, add the meat juice to the sauce and
add some seasoning. Turn the meat in the
parsley and cut it in 4 pieces. Put the
meat on plates and add the sauce.
Sprinkle fleur de sel and coarse black
pepper over everything.
• Time in the appliance: 60 minutes
• Shelf position: 2
• The veal filet can be served e.g. with
sautéed young spring vegetables and
mashed potatoes.
13.4 Sea bream fillet
Ingredients:
• 600 g sea bream fillets
• 1 pinch of salt and pepper mixture
• 2 tablespoons extra virgin olive oil
Method:
Put all the ingredients in a basket. Vacuum
seal and cook.
• Time in the appliance: 25 minutes
• Shelf position: 2
• The dish can be served optionally with
olives, capers, salt, pepper and oil.
13.5 Prawns
Ingredients:
• 500 g big shelled prawns
• minced parsley or few leaves of basil
• 4 tablespoons extra virgin olive oil
• 1 pinch of salt and pepper
Method:
Wash the prawns and remove the tails
and heads. Season them with oil, parsley
or basil, salt, pepper and put in a vacuum
bag. Vacuum seal and cook.
• Time in the appliance: 20 minutes
ENGLISH
51