Electrolux EBGL7SP Książka Kucharska Pobierz pdf (Strona 57)

Dish Shelf position

Apple Strudel, frozen 3

Fillet of Fish, frozen 3

Chicken Wings 3

Lasagne/Cannelloni, frozen 3

14. SOUSVIDE COOKING

14.1 Beef fillet

Ingredients:

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

fillet with a thickness of 3 cm

• 1 clove of garlic, peeled and cut in

slices

• 1 rosemary sprig

• 2 leaves of sage

• 3 tablespoons extra virgin olive oil

• 1 pinch granular salt

• 1 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.

• Add 400 ml of water into the water

drawer

• Time in the appliance: 60 minutes

• Shelf position: 3

14.2 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.

• Add 400 ml of water into the water

drawer

• Time in the appliance: 30 minutes

• Shelf position: 3

• The chicken breast can be served e.g.

with wok vegetables.

14.3 Poached veal fillet

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.

ENGLISH

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