AEG BS836680AM Receptář stáhnout pdf (Strana 29)

Heat the olive oil and fry the meat briefly

(around 30 sec) on both 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 with fleur de sel and coarse

black pepper. The veal fillet can be

served e.g. with sautéed young spring

vegetables and mashed potatoes.

• Time in the appliance (min): 60

• Shelf position: 3

17. VEGETABLES

17.1 Carrots with vanilla:

For 4 people.

Ingredients:

• 400 g carrots, peeled

• 1 pod of vanilla, cut length wise

• ½ orange, juice and the peel

• 1 teaspoon of butter

• ½ teaspoon of salt

• ½ teaspoon of sugar

• ½ teaspoon of ground white pepper

Method:

Cut carrots in thin slices (1 – 2 mm) and

mix with all the other ingredients. Put

them evenly flat in the vacuum bag,

vacuum seal and cook. The carrots with

vanilla can be served e.g. with fish or

shrimps.

• Time in the appliance (min): 40

• Shelf position: 3

18. FRUITS

18.1 Apples:

Ingredients:

• 2 ripe apples, medium size

• 1 star anise

• 1 vanilla pod, cut in pieces

Method:

Wash and peel the apples. Then cut

them in quarters or in eight pieces and

remove the core. Put the apples in a

vacuum bag and add the star anise and

vanilla pod. Vacuum seal and cook. The

Apple dish can be served warm or cold,

with English crème or ice cream.

• Time in the appliance (min): 20

• Shelf position: 3

18.2 Red Wine Pears:

Ingredients:

• 2 ripe pears, around 300 g

• 2 glasses of red wine, around 300 ml

(e.g. Cabernet Franc)

• 1 teaspoon sugar

• 1 pinch of cinnamon, 1 clove -

optional

Method:

Pour the wine into a pot and boil it until

it becomes denser and reduce to about

half of the amount (about 8-10 min on

high power) and then let it cool. Wash

and peel the pears, cut them in halves

and remove the core. Place all the

ingredients in a vacuum bag. Vacuum

seal and cook. The red wine pear dish

can be served warm or cold, with English

crème dish or ice cream.

• Time in the appliance (min): 15

• Shelf position: 3

ENGLISH

29

1 2 ... 24 25 26 27 28 29 30 31 32

Komentáře k této Příručce

Žádné komentáře