AEG BS9354151M Recipe Book download pdf (Page 30)

paper towel. then sear the duck breasts

(skin faced down) for a while in a pan until

the skin becomes crispy. Cut the breasts

in slices and arrange on a plate.

– Add 800 ml of water into the water

drawer

– Time in the appliance: 90 minutes

– Shelf position: 3

Sea bream fillet

Ingredients:

• 600 g sea bream fillets

• 1 pinch of salt and pepper mixture

• 2 tablespoons extra virgin olive oil

Method:

Put the sea bream, salt and pepper and

oil in a baking pan. Vacuum seal and

cook.

– Add 400 ml of water into the water

drawer

– Time in the appliance: 25 minutes

– The dish Sea bream filet can be served

optional with olives or capers.

– Shelf position: 3

Prawns

Ingredients:

• 500 g big shelled prawns

• minced parsley or few leaves of basil

• 4 tablespoons extra virgin olive oil

• 1 pinch of salt and pepper

Method:

Wash the prawns and remove the tails

and heads. Season them with oil, parsley

or basil, salt, pepper and put in a vacuum

bag. Vacuum seal and cook.

– Add 400 ml of water into the water

drawer

– Time in the appliance: 28 minutes

– The dish Prawns can be served warm or

cold with a combination of leek and

courgette sauce.

– Shelf position: 3

Leek and courgette sauce

Ingredients:

•140 g leek

• 150 g courgette

• 200 g liquid cream, not sweetened

• 200 g potatoes

• 1 pinch of turmeric

• 5 tablespoons extra virgin olive oil

• 1 pinch of salt and pepper

• 5 basil leaves

Method:

Wash the vegetables and peel the pota-

toes. Cut the vegetables in thin slices, put

them in a vacuum bag and add cream,

turmeric, oil, salt and pepper. Vacuum

seal and cook.

When the vegetables are cooked put

them in a food processor and add basil.

Blend everything together, if necessary

add oil.

– Add 700 ml of water into the water

drawer

– Time in the appliance: 60 minutes

– The dish Leek and courgette sauce can

be served warm or cold with a combi-

nation of chicken breasts, prawns, fresh

vegetables or pasta.

– Shelf position: 3

Eggplants, sweet-and-sour

Ingredients:

• 500 g eggplant

• 2 tablespoons sugar

• 2 tablespoons white wine

• 80 ml extra virgin olive 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. Add all the other ingredients and

mix well. Vacuum seal and cook. Serve at

room temperature.

– Add 700 ml of water into the water

drawer

– Time in the appliance: 40 minutes

– The dish Eggplants, sweet-and-sour

can be served as an appetizer or side

dish. for an Italian version: instead of

sugar and vinegar put 1 pinch of orega-

no and 1 pinch of hot pepper in the

vacuum bag.

– Shelf position: 3

30

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