Sous-vide roasted kipfler potatoes

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Preparation: To sous-vide potatoes Cut each potato in half on the diagonal and place in a large sous-vide bag with the remaining ingredients. Use

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Duck breasts with cherry and orange sauce

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Preparation:   Duck breast Lightly score the skins of the duck breasts. Using a spice mill or pestle and mortar, grind the juniper berries,

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Roast turkey breast with apricot and pistachio stuffing

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Preparation: Stuffing Place the apricots in a small bowl, add brandy and allow to stand while preparing the stuffing. Sauté the shallot with the

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Slow cooked salmon

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Preparation: Salmon Line the solid stainless steel tray with baking paper. Layer the orange slices and onion on the tray to make a bed

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Roasted cauliflower with gorgonzola

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Preparation: Cauliflower Preheat oven on Hot air 180°C + 80% Humidity and line a baking tray with baking paper. Trim the cauliflower to ensure

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Duck breast with carrot puree, dates, chorizo and grilled radicchio

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Preparation:   Duck: Preheat the oven to Hot Air 220°C + 0% humidity. Season the duck liberally and place skin side down in an

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Beef fillet with Indian Kadhai sauce with raw and sautéed mushrooms

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Preparation:   Kadhai Sauce: On the gas wok burner, heat 3 tablespoons of canola oil on medium heat. Cook the onions until they turn

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Monkfish confit with white soy beurre blanc

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Preparation:   Monkfish: Preheat the combi-steam oven to 60°C using the Low-temperature cooking function. Fill a medium sized rectangular roasting dish with the olive

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Wagyu beef and desert lime kosho, spring onion oil and horseradish

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Preparation:   Beef: Preheat your Gaggenau combi-steam oven on Sous-vide cooking setting at 55°C. Trim the wagyu beef and cut two rectangles of 300g.

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