Mains

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

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

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

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

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

1. Preheat your combi-steam oven to Hot Air 100°C + 100% humidity. 2. Place the onion, garlic and butter in a shallow frying pan