Melon with ‘mojito’ Ingredients: 100 g. melon 250 cl. of mojito cocktail 5 g. of mint leaves Preparation: Open the melon, remove the seeds and cut into uniform cubes. Place the melon cubes in a vacuum bag with the mojito cocktail liquid. Vacuum pack with a 100% vacuum percentage in the iSensor vacuum packer and make an extra vacuum to force the extraction of air from the fruit and thus impregnate more intensely. Through packaging we will apply the impregnation technique, which consists of replacing the air inside the porous products with the base liquid used. In this way it is possible to

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 cooking bags 2 grills GN 1/1 2 enamelled trays GN 1/1 Preparation: ROASTED VEGETABLES Roasted potatoes and tomatoes Clean the potatoes and tomatoes. Arrange the baby potatoes on a grill oven. Roast them in mixed-mode cooking with a 20% steam at 160ºC for 35 minutes. Add the

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+ function to add extra vacuum to the bag, which forces the air out of the pores of the fruit. This allows infusion. After the air has been completely extracted, the watermelon incorporates the liquid, changing its flavor and colo Watermelon with sangria

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 couple cloves of garlic and a sprig of rosemary. Cook at 75ºC and 100% humidity for 10 hours in the mychef oven. After the shoulder is cooked, debone the lamb and fill with dried fruit mixture. With the help of plastic wrap, form cylinders and keep cold.

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: 60% Time: 20 min For vegetables Mode: Mixed Temperature: 220ºC Humidity: -40% Time: 15 min Preparation: For lamb shoulder For the roast of the meat, part the soulder blades in two halves for the height of the articulation, place them in an enamelled Gastronorm tray

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. white pepper 1 gr. nutmeg Cooking Setting: For the garlics Mode: steam Temperature: 75ºC Humidity: 100% Time: 14 min For the cream Mode: steam Temperature: 100ºC Humidity: 100% Time: 15 min Mode: mixed Temperature: 160ºC Humidity: 35% Time: 26 min Mode: convection Temperature: 175ºC Humidity: %0 Time:

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: 40 Core probe temperature: 48 ºC For the veal Mode: Mixed Temperature: 190 ºC Humidity: 80% Time: 10 min Preparation: First, clean the piece of meat of excess fiber and fat. Then place it on a GN 20 tray and add the garlic, onion, thyme

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 Humidity: 100  Time: 5 min Preparation: First, we will proceed to cook the razor-shells and wakame seaweed in the mychef oven. To do this, place them on a Gastronorm tray and set the oven in steam mode, at 55 ºC for 5 minutes. When the mychef

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. of water 1 branch of rosemary Smoking wood Oak chips Accesories MySmoker smoker Cooking Setting: Smoked salmon Mode: mixed Temperature: 70 ºC Time: 5 minutes Humidity: 10% Feijoada Mode: steam Temperature: 85 ºC Time: 1 hour and a half Humidity: 100% Preparation: Smoked salmon Prepare

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 Peel and slice the onions. Add oil in a frying pan and poach the onions slowly. Add a pinch of salt. When the onion begins to be tender, add the white wine, the cream and the sweet paprika. Reduce it. Variegated scallop In Galicia we