AEG BS836680AM Receptář stáhnout pdf (Strana 28)

Ingredients:

• 500 g large, shelled prawns

• finely chopped parsley or few basil

leaves

• 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. The Prawn

dish can be served warm or cold with a

combination of leek and courgette

sauce.

• Time in the appliance (min): 20

• Shelf position: 3

15. POULTRY

15.1 Chicken Breast:

For 4 people.

Ingredients:

• 4 small chicken breasts, each 150 g

• 1 teaspoon lime juice

• 1 tablespoon olive oil

• 1 tablespoon soy sauce

• ½ teaspoon salt

• ½ tea spoon curry powder

• 1 red chilli, cut in slices

• ½ bunch fresh coriander, coarsely cut

• 6 Kaffir lime leaves, squeezed

• 2 stalks lemon grass, cut lengthwise

Method:

Place all the ingredients flat in the

vacuum bag. Seal the bag and cook.

After cooking, take out the chicken

breast and cut it. The chicken breast can

be served e.g. with wok vegetables.

• Time in the appliance (min): 30

• Shelf position: 3

16. MEAT

16.1 Beef Fillet:

For 4 people.

Ingredients:

• 700 – 800 g of beef sirloin / fillet, each

fillet with a thickness of 3 cm

• clove of garlic, peeled and sliced

• rosemary sprig

• sage leaves

• 3 tablespoons extra virgin olive oil

• pinch coarse salt

• pinch of pepper

Method:

Put the meat, garlic, rosemary, sage,

pepper and oil in a vacuum bag, vacuum

seal and cook. After cooking remove the

meat from the bag and dry it with a

paper 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 (min): 60

• Shelf position: 3

16.2 Poached veal fillet:

For 4 people.

Ingredients for the meat:

• 2 table spoons olive oil

• 600 – 700 g veal fillet (one piece)

• 1 clove of garlic, cut in slices

• 2 slices of ginger

• 1 tea spoon of ground cumin

• 1 tea spoon ground coriander

• 1 tea spoon of lemon peel

• 1 pinch cinnamon

• ½ tea spoon of salt

Ingredients for the sauce:

• 1 bunch parsley, finely grated

• 1 tea spoon of 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:

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