Duck confit ingot

Ingredients: 1 tin of duck confit 100 g duck gravy 60 g of rocket Oil Vinegar Salt Preparation: To prepare this duck confit ingot recipe, start by […]

Read more

Spiced sous-vide aubergine

Ingredients: 1 aubergine 30 g tajín condiment 50 g fresh cream 3 g of cumin 2 g of ginger 1 g of oregano 5 g of […]

Read more

Coconut rice pudding

Ingredients: 150 g parboiled rice 200 g of milk 150 g of coconut milk 50 g of cream 4 g of cinnamon Caramelising sugar Preparation: To prepare […]

Read more

Sole à la Meunière

Ingredients: 150 g cleaned sole loin 80 g lightly browned butter 15 g lemon juice 20 g fish stock 5 g of chopped parsley Preparation: To […]

Read more

Cured red mullet, mandarin orange and coriander

Ingredients: 1 red mullet loin 50 g of coriander 1 mandarin 150 g of sugar 150 g of salt 5 g of cardamom 200 g neutral […]

Read more

Demonstration of SmartVide sous-vide cookers versatility at NKUHT

The students of the Advanced Western Culinary Arts of NKUHT (National Kaohsiung University of Hospitality and Tourism) in Taiwan learnt how to cook a Lamb loin […]

Read more