Crisp pork belly with Asian style slaw

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For perfect pork crackling every time, use this recipe and the combi-steam oven. Preparation: 1. Ask your butcher to score the skin of the

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Glazed Christmas ham

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Preparation: Ham 1. Cut the skin in a zig-zag pattern near the bone end of the ham. 2. Remove the skin from the ham,

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Quick quail with apple and pecan salsa

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Preparation: Quail 1. Using poultry shears, cut along each side of the quails’ backbone and remove. Using a sharp knife, remove the breast bones.

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Duck breasts with cherry and orange sauce

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Preparation: Duck breast 1. Lightly score the skins of the duck breasts. 2. Using a spice mill or pestle and mortar, grind the juniper

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Roast turkey breast with apricot and pistachio stuffing

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Preparation: Stuffing 1. Place the apricots in a small bowl, add brandy and allow to stand while preparing the stuffing. 2. Sauté the shallot

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Slow cooked salmon

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Preparation: Salmon 1. Line the solid stainless steel tray with baking paper. 2. Layer the orange slices and onion on the tray to make

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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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