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Ingredients
8pcs. chicken tenderloin cut in half
Cheese slices
1 apple cut in fine slices
Nuts
Prunes
Pumpkin sauce
Spinach sauce
Onion
Liquid caramel
Salt and pepper
For the golden brown onions:
30g liquid caramel
700g onion
30g olive oil
70g butter
1 cube chicken stock
Pinch of black pepper
Preparation
1.
Open the tenderloin in half, season it and fill it with the apples, cheese slices, nuts
and prunes.
2. Put another tenderloin split in half on top of the first one to create a layer.
3. Tightly wrap the meat in transparent paper and place in the steam basket.
4. Repeat these steps with the rest of the meat.
For the golden brown onions:
1.
Cut the onions for 4 seconds at speed 5 and add oil and butter.
2. Put the steam tray on top of the cover.
3. Cook for 10 minutes at 120°C and speed 1. Leave to cook for a few minutes more if
necessary.
4. Add the onion and the rest of the ingredients and program 3 minutes, temperature
100°C and speed 1.
Ingredients
700g beef cut in small pieces
1 big onion
2 cloves garlic
50g olive oil
1 tbs. flour
2 carrots cut in small pieces
100ml. white wine
200ml. water
200g mushrooms
Salt, pepper and nutmeg
Preserved green beans
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