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

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Duck preparation: 1. Preheat the oven to Hot Air 220°C + 0% humidity. 2. Season the duck liberally and place skin side down in

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Beef fillet with Indian Kadhai sauce with raw and sautéed mushrooms

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Kadhai Sauce Preparation: 1. On the gas wok burner, heat 3 tablespoons of canola oil on medium heat. 2. Cook the onions until they

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Monkfish confit with white soy beurre blanc

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Monkfish preparation: 1. Preheat the combi-steam oven to 60°C using the Low-temperature cooking function. 2. Fill a medium sized rectangular roasting dish with the

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

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Beef preparation: 1. Preheat your Gaggenau combi-steam oven on Sous-vide cooking setting at 55°C. 2. Trim the wagyu beef and cut two rectangles of

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Sichuan dry-fried green beans

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Preparation: 1. Heat the oil for deep frying in a wok to 170°C degrees or until a cube of bread turns golden brown in

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Cantonese style steamed fish

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Preparation: 1. Pat the cleaned fish dry with paper towel and make two diagonal slashes on each side. Rub salt all over the fish,

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Sous-vide beef with sauté of forest mushrooms

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Preparation: 1. Rub the beef tenderloin with olive oil, season with pepper and 2 cloves of garlic. Place the beef in a large vacuum

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Layered truffle potatoes

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Preparation: 1. Preheat the combi steam oven to Hot Air 200°C + 30% humidity. 2. Use a mandolin to thinly slice the potatoes. Alternatively,

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Whole roast spatchcock

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Preparation: 1. Preheat combi-steam oven to Hot Air 220°C + 30% humidity. 2. Rinse the spatchcocks (inside and out) under cold water and pat

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