Electrolux EOB8956VAX Recipe Book download pdf (Page 26)

• zest of 2 lemons

•8 thyme sprigs

• 2 tablespoons extra virgin olive oil

•1 pinch of salt

• 1 pinch of pepper

Method:

Put the meat, lemon zest, thyme, oil, salt

and pepper in a vacuum bag, vacuum seal

and cook. The Chicken breast dish can be

served e.g. with leek and courgette sauce.

– Time in the oven: 70 minutes

–Shelf position: 3

Stuffed Duck

For 4 people.

Ingredients:

• 2 duck breasts with skin, 300 g each

• 200 g chicken fillet, cut in pieces

• 3 chicories, around 350 g

• 15 g finely chopped onion

• 15 g butter

• 2 tablespoons extra virgin oil

• 15 g grated parmesan cheese

• 10 g bread crumbs

•50 ml red wine

• 2 pinches of salt

• 2 pinches of pepper

• 2 steamed savoy cabbage leaves - op-

tional

Method for the filling:

Wash and drain the chicory and cut it into

julienne strips. Brown the onion with oil and

butter. Add the chicory, salt, pepper, red

wine and cook until the wine evaporates.

Cool the sauce and then put it in a food

processor together with parmesan, bread

crumbs and chicken fillet. Blend everything

well. If necessary add salt and pepper.

Method for the duck:

Cut the skin on the duck breast crosswise

and sear the breast on the skin side in a

hot pan and let it cool down. Cut a pocket

into the duckbreast. You can do this by in-

serting a sharp knife lengthways and cut-

ting a pocket inside. Leave around 1 cm of

meat not cut on the left and on the right

side of the fillet. Stuff it with the filling (you

can use a pastry bag for help). For a tastier

result wrap the duck breast with a steamed

savoy cabbage leaf. Wrap everything with a

heat resistant cling-film and put in a vac-

uum bag. Vacuum seal and cook. After the

duck breasts are coked, remove them from

the bag and dry them with a paper towel.

then sear the duck breasts (skin faced

down) for a while in a pan until the skin be-

comes crispy. Cut the breasts in slices and

arrange on a plate.

– Time in the oven: 90 minutes

– Shelf position: 3

MEAT

Beef Fillet

For 4 people.

Ingredients:

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

let 3 cm thick

• 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, pep-

per 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 sli-

ces, put in a dish and add salt and oil.

– Time in the oven: 120 minutes

– Shelf position: 3

VEGETABLES

Eggplants, sweet-and-sour

For 4 people.

Ingredients:

• 500 g eggplant

• 2 tablespoons sugar

• 2 tablespoons white wine vinegar

• 80 ml extra virgin oil

• 1 garlic clove

•1 pinch of salt

• 1 pinch of pepper

Method:

Wash the eggplant and cut off the peel in 2

– 3 mm slices. Cut the peelings into juli-

enne strips and put them in a vacuum bag.

26

www.electrolux.com

1 2 ... 21 22 23 24 25 26 27 28 29 30 31 32

Comments to this Manuals

No comments