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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Sichuan dry-fried green beans

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Preparation: Heat the oil for deep frying in a wok to 170°C or until a cube of bread turns golden brown in 20 seconds.

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Cantonese style steamed fish

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

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Sous-vide beef with sauté of forest mushrooms

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

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Layered truffle potatoes

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

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Whole roast spatchcock

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

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Mushroom risotto

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Preparation: Preheat your combi-steam oven to Hot Air 100°C + 100% humidity. Place the onion, garlic and butter in a shallow frying pan and

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