manual

breast and cut it. The chicken breast can
be served e.g. with wok vegetables.
• Time in the appliance (min): 30
• Shelf position: 3
15. MEAT
15.1 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
15.2 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:
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
16.
VEGETABLES
16.1 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.
ENGLISH 27