Recipe Book

SousVide Cooking
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.
• Time in the appliance: 60 minutes
• Shelf position: 3
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.
• Time in the appliance: 30 minutes
• Shelf position: 3
• The chicken breast can be served e.g. with wok
vegetables.
Veal Fillet, poached
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.
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.
Steam oven Recipe Book
35