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Preparation
1.
Pour the water to fill half of the bowl and heat for 5 minutes at 120°C.
2. Spread out the fillets and put on each of them a strip of cheese and a strip of ham.
3. Form rolls with the fillets and wrap them in paper foil and prick them with a fork for
easy cooking.
4. Put them in the steam tray and select 25 minutes at 120°C.
5. After this time leave them in the steam tray to cool.
6. Remove the liquid from the bowl and put the bowl in place again.
7. Add the onion with the garlic and a bit of oil to mix for 3 seconds at speed 5.
8. Put the mixing tool in place and select 2 minutes, temperature 100°C and speed 1.
9. Add the currants and thyme and program 2 minutes at 120°C and speed 1.
10. Dissolve the honey in the whisky and mix until the whisky has evaporated at 100°C
and speed 1.
11. Now add the currants dissolved in water to this mixture and cook for 2 minutes at
120°C and speed 1.
12. Remove the mixing tool from the bowl and program 20 seconds at speed 5 and
reserve the sauce for later.
13. Remove the fillets from the paper foil and cut them in large slices.
14. Serve the sauce as a side dish.
Ingredients
500g boneless lamb chops cut in strips
150g seedless olive oil
2 garlic cloves
60g virgin olive oil
100g onion cut in four pieces
120g tomato sauce
100g white wine
1 pinch of salt
1 pinch of white pepper
Finely chopped parsley for decoration
Preparation
1.
Mix the olives in the bowl for 4 seconds at speed 4-5.
2. Remove this mixture from the bowl and reserve for later.
3. In the same bowl, chop the onion, garlic and oil for 4 seconds at speed 7-10.
4. Put the mixing tool in place and sauté for 5 minutes at 120°C at speed 1.
5. Add the reserved olive mixture, the tomato sauce, wine and white pepper.
6. Put the lamb chops in the steam tray and cook for 10 minutes at 120°C at speed 1.
45
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