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Preparation
1.
Finely cut the onion, garlic in the bowl with oil for 6 seconds at speed 5-6.
2. Next, select 10 minutes, temperature 120°C and speed 1.
3. Put the mixing tool in place and add the meat, carrots and seasoning.
4. Cook these for 5 minutes at 100°C and speed 1.
5. Add the mushrooms and wine and cook for 1 minute at 100°C and speed 1.
6. Pour the water and allow this mixture to cook for 35 minutes at 120°C and speed 1-2.
7. Add the green beans and leave to cook for another 5 minutes at the same
temperature and speed.
8. Allow to settle before serving.
Ingredients
70g olive oil
300g onion
400g chicken breast cut in small pieces
100g toasted almonds
80g soya sauce
Salt and pepper
Preparation
1.
Finely cut the onion in the bowl during 5 seconds at speed 4-5 and reserve for later.
2. In the same bowl, add the mixing tool and pour some oil to this mixture and fry
lightly for 2 minutes at 120°C and speed 1-2.
3. Add the chicken cut in small pieces and cook for 15 minutes more at the same
temperature and speed.
4. Add the almonds and the soya sauce to cook for 5 minutes at 120°C and speed 1-2.
Ingredients
900g turkey breast
70g seedless prunes cut in small pieces
70g nuts
6 small cheeses
1 apple cut in slices
Salt and pepper
For the golden brown onions:
700g onion
70g butter
30g olive oil
2 cubes chicken stock
30g liquid caramel
200g red wine
50g water
Black pepper
Preparation
1.
Spread the chicken breast, season and fill with the apples, cheese and dry fruits.
2. Tightly wrap the meat in aluminum foil and place in the steam tray.
For the golden brown onions:
1.
Cut the onions for 6 seconds at speed 3-4 and reserve.
50
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