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2. Put the mixing tool in place and add the chopped onion to the bowl with butter
and oil.
3. Select 10 minutes, temperature 100°C and speed 1.
4. Put the steam tray with the meat on top.
5. Add the stock cubes, liquid caramel, wine, water and black pepper.
6. Leave to cook for 10 minutes at 120°C and speed 1-2.
7. Remove the wrapping and leave to cool before cutting the meat.
8. Cut the chicken breasts in slices and put the onion sauce on top for serving.
Ingredients
1kg. chicken cut in small pieces
½
onion
5 cloves garlic
1 tomato
½
capsicum (red or green)
1 small bottle of beer
1 bay leaf
Grated cheese
Salt
Preparation
1.
Cut the onion, garlic, capsicum and tomatoes in small pieces in the bowl with some oil
for some seconds at speed 5 -6.
2. Lightly fry this mixture for 7 minutes at 100°C and speed 1.
3. Put the mixing tool in place and cook the chicken for 3-4 minutes at the same
temperature and speed.
4. Pour the beer and add the beer, bay leaf and salt and leave to cook for 20 minutes at
100°C and speed 1.
5. For a thicker sauce, leave to cook for 4 minutes more at 120°C and speed 1.
Ingredients
½
kg. chicken or turkey breast
50g onion
½
stock cube
½
cup white wine
1 pack of grated cheese or 45g of grated cheese
1 tbs. flour
Olive oil
Salt
Preparation
1.
Cut the chicken in small pieces and season it.
2. Batter it with flour and fry in a frying pan with some oil and reserve for later.
3. Add the onion to this mixture.
4. Put the mixing tool in place and cook for 3 minutes at 100°C and speed 1.
5. Add a tablespoon of flour and cook for another 2 minutes, temperature 90°C and
speed 1.
6. Add the stock, wine, cheese and 2 measuring cups of water. Program 2 minutes,
temperature 90°C and speed 3.
7. For a thicker sauce add more water and mix for 10 seconds at speed 5.
8. Mix this sauce with the reserved chicken and bring this mixture to the boil.
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