Low-and-slow smoke-roasted ribs with vegetables

Low-and-slow smoke-roasted ribs with vegetables Ingredients: Vacuum pork ribs 2 pork ribs (about 1.5 kg per rack approx) 100 g of olive oil 2 garlic cloves c.s. salt c.s. fresh thyme c.s. peppercorns Roasted vegetables 18 baby potatoes 18 tomatoes c.s. salt c.s. thyme Recommended wood for smoking Apple Cherry Accesories: smoker MySmoker 2 vacuum […]

Watermelon with sangria

Watermelon with sangria Ingredients: 400 g watermelon 50 cl. sangria 40 g jamón ibérico (Iberian cured ham) 5 g fennel Preparation: Cut the watermelon in half, remove seeds, and dice into equally sized pieces. Place the watermelon pieces in a vacuum sealed bag with the sangria. Vacuum seal at 100% in the TekVac vacuum packer using the Vac+ […]

Milk-fed lamb shoulder with dried fruit

Milk-fed lamb shoulder with dried fruit Ingredients: 1200 g milk-fed lamb garlic rosemary salt and pepper smoked eggplant purée brown lamb stock Cooking Setting: Mode: Steam Temperature: 75ºC Time: 10 hours Humidity: 100% Preparation: Cut up the lamb, season and lightly oil, and brown in the mychef oven. Vacuum seal in the iSensor vacuum packer with a […]

Grilled lamb shoulder with potatoes, apples and carrots

Grilled lamb shoulder with potatoes, apples and carrots Ingredients: 5 lamb shoulder pieces of 1.2 kg approx. 400 gr. of onion 300 gr. of carrots 3 Golden apples 250 ml of water 50 gr. of olive oil 250 ml of brandy Fresh rosemary Salt Pepper Cooking Setting: For lamb shoulder Mode: Mixed Temperature: 195ºC Humidity: […]

Cream of peas, tender garlic and iberian bacon

Cream of peas, tender garlic and iberian bacon Ingredients: 1 kg. fine peas 350 gr. onion 80 gr. celery 150 gr. leek 350 gr. potaoes 300 gr. garlic 60 gr. olive oil 40 gr. butter 2 lt. de vegetables soup or water 700 ml. liquid cream Iberian bacon as desired 15 gr. salt 3 gr. […]

Vitello tonnato

Vitello tonnato Ingredients: 0.80 kg. round of veal 28 ml. virgin olive oil 1 clove of garlic 0.40 g. fresh thyme 50 g. sweet onion 100 ml. liquid cooking cream 25 g. pickled gherkins 50 g. mayonnaise 60 g. canned tuna 32 g. capers Cooking Setting: Preheat the oven Mode: Mixed Temperature: 35 ºC Humidity: […]

Razors-shells with citrus, wakame and mayonnaise with wasabi

Razors-shells with citrus, wakame and mayonnaise with wasabi Ingredients: 32 razor-shells 150 g. wakame seaweed 100 g. ginger 20 ml. rice vinegar 100 g. mayonnaise 10 g. wasabi 4 sprigs chives 1 citrus australasica (citrus caviar) 1 lime 1 spoonful sesame seeds Pink pepper Flake salt Cooking Setting: For razor-shells Mode: steam Temperature: 55 ºC […]

Smoked salmon feijoada

Smoked salmon feijoada Ingredients: 1 salmon For the feijoada 800 gr. of black frigols 2 onions 5 tomatoes 3 cloves of garlic c.s. salt For the salmon maceration 250 ml. soy sauce 10 g freshly grated ginger 50 gr. of salt 10 fresh stevia leaves 3 cloves of garlic 100 gr. of sugarcane honey 300 ml. […]

Variegated scallop with onion cream, corn crumbs and bacon

Variegated scallop with onion cream, corn crumbs and bacon Ingredients: Variegated scallop 5 large variegated scallop corn bread crumbs sou spoon bacon soup spoon chives oil soup spoon Onion marmalade 500 g. onion 50 ml. olive oil pinch of salt 75 ml. of white wine cream soup spoon sweet paprika soup spoon Preparation: Onion marmalade […]

Christmas log

Christmas log Ingredients: For the sponge cake 52,5 g wheat flour 35 gr. of cornstarch 4 eggs 90 gr. of sugar 90 gr. of salt For the filling 140 gr. of Jijona nougat 175 ml. liquid whipping cream For coverage 45 gr. covering chocolate (50% cocoa) 35 ml. liquid whipping cream For decoration Glass Sugar […]