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Bestron AGS 326 Manual

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User’s instructions
26
English
Preparation:
Boil the potatoes in salted water until they are just
cooked. Pour the fish stock and beer into a large
steel pan. Cut the eel into 5 cm pieces and poach it
for 4 to 5 minutes in the stock. Allow the eel to drain
and keep it separate. Puree the watercress leaves,
the dill and the chives in the juicer. Boil down the fish
stock to one third of its volume. Add the cream and
the watercress puree to the stock. Mix everything
together and add herbs to taste. Add the eel and the
potatoes and carefully warm everything for 3 to 4
minutes. Serve the eel on a deep plate.
Russian beetrood soup (borsjtsj)
Ingrediënts:
• 500 g shin of beef
• ¾ l water
• 10 g salt (½ tablespoon)
• 2 bay leaves
• 5 peppercorns
• 10 cumin seeds
• 1 onion
• 1 piece of celeriac
• 3 raw beetroots
• Leek, cabbage, carrot, celeriac (together 300-
400 g)
• 50 g lard (2 tablespoons)
• 1 large tablespoon tomato puree
• 1 tablespoon sugar
• 2 tablespoons vinegar
• 2 potatoes
• 2 dl water
• Celery leaves or chives
• 2-3 dl sour cream or Bulgarian yoghurt
Preparation:
Use the meat, water, salt, herbs, onion and celeriac
to make stock. Simmer the ingredients for 3-4 hours.
Strain the stock, remove the herbs and, if necessary,
split the meat into even smaller pieces. Cut 1 peeled,
raw beetroot and all the other vegetables into strips
and braise the vegetables for 5 minutes in the lard.
Add the strained stock, the small pieces of meat, the
tomato puree, the 2 potatoes (raw and grated), the
sugar and 1 tablespoon of vinegar. Boil everything
for 1 hour. Squeeze the two remaining raw beetroots
in the juicer. Add the juice to the soup at the last
moment. If desired, add some more salt (the taste
should be reasonably acidic). Garnish the soup with
finely cut celery leaves or chives.
Gazpacho (cold tomato soup)
Ingrediënts:
• 1 kg beefsteak tomatoes
• Water
• 2 cloves of garlic
• 3 tablespoons olive oil
• 3 tablespoons (wine) vinegar
• Salt and pepper
• 1 teaspoon sugar
• 1 cucumber
• 1 sweet green pepper
• 1 onion
• 3 slices of white bread without the crust
• Baking butter
Preparation:
Wash the tomatoes and squeeze them in the juicer
Measure the quantity of juice and top it up with
water to make 1 litre. Finely chop the garlic. Place
the tomato juice with the garlic, the oil, the salt, the
pepper and the sugar in a bowl and mix everything
together. Place the mixture in a soup tureen and
leave it in the refrigerator for at least 2 hours. Wash
the cucumber and the sweet pepper and cut them
into cubes. Chop the onion and cut the bread into
cubes. Place the vegetables into separate bowls and
fry the pieces of bread in the butter until they are
golden brown. Serve the soup tureen in a bowl filled
with ice cubes and place the bowls of vegetables and
bread croutons around it.
Orange and passion fruit sorbet
Ingrediënts:
• 8 large oranges (approx. 2 kg)
• 4 passion fruits
• 200 g sugar
Preparation:
Halve the oranges, squeeze the flesh of the fruit in
the juicer and throw away the pulp, the seeds and
the fibres. Cut off the top of the passion fruit, scoop
out the flesh of the fruit and puree it in the juicer.
Rub the puree through a strainer into the bowl with
the orange juice. Next, beat the sugar through the
mixture and then freeze it in an ice maker or in a
freezer (for the last method, it is necessary to stir the
ice once every half hour to prevent ice crystals from
forming). It should be frozen after approximately 3
hours.
Grape jelly
Ingrediënts:
• 1,100 g grapes
• Juice from ½ lemon
• 1 kg gelatine sugar
Preparation:
Squeeze the grapes in the juicer. Clean 4-5 pots in
the dishwasher or with hot soda water and place
them upside down on a clean tea towel. For each ¾
l fruit juice, use the juice from ½ a lemon and 1 kg
gelatine sugar. Boil the juice with the sugar and allow
it to simmer for 7 minutes. Skim the juice and fill the
pots. Leave the pots upside down for
approximately 10 minutes.
… 26 …


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