Rational Combi Oven Recipes

Rational Combi Oven Recipes

So what can you cook in your Rational combi oven? To see how easy it is to create a variety of dishes with a Rational combi oven in your kitchen, check out these recipes:

Cold Cucumber Wasabi Soup

****Serves 4

Ingredients

1 onion 2 cucumbers (375 g) 4 celery stalks ½ bunch parsley ½ teaspoon wasabi paste 200g sour cream 350ml mineral water 2 Tbsp olive oil Salt Pepper Juice of 1 lemon 4 slices bacon (each approx 10g)    

Method

Peel and cut the onion into pieces. Clean, wash and cut cucumbers into pieces. Wash, clean and cut celery into chunks. Wash the parsley, shake dry and chop coarsely. Fine puree the cucumber, onion, celery, wasabi, sour cream, water and oil in a heavy-duty stand mixer. Season the puree with salt, pepper and lemon juice. Chill the soup for approximately 1 hour. Put the bacon on a roast and baking tray without fat and roast it crispy with iLC for 3 minutes (see image below). Put the cucumber soup in glasses (350ml) and serve with bacon.

Fish Dumplings Covered in Quinoa

Portions: 6 (Recipe in Spanish & translated into English)

Ingredients

1 Cup of cooked quinoa 3 Barramundi fillets ½ Cup flour 2 Eggs Spices to taste Salt and pepper to taste    

Ingredients for Sauce

150 g of Greek yogurt 1 Tbsp finely chopped cilantro 1 Tbsp of chopped chives 3 Tbsp of lemon juice Salt and pepper to taste     

Method for Preparation and Cooking of Fish

Cut fillets into strips and season with salt and pepper. Put the flour in a deep bowl and season it with spices to taste. In a separate bowl, place the beaten eggs with a pinch of salt. Coat each fillet strip in flour, then dip in the beaten egg and cover them with the quinoa. Arrange the fish fingers on a tray to roast and bake. Bake in fish mode, breaded, thin, colour 3, 10 minutes (see image below).

For the Sauce

Mix the Greek yoghurt, lemon juice, cilantro, chives, salt and pepper.

Recommended Accessory

Roasting and baking tray Check out the RATIONAL 6013-1103 Roasting and Baking Tray  

Lamb Casserole

Portions: 12

Ingredients and Preparation

2.5kg diced lamb 4 carrots roughly chopped 4 celery sticks roughly chopped 2 white onions roughly chopped 40ml tomato puree 60g plain flour **Seasoning** 500ml red wine 1 Ltr lamb stock 500g button mushrooms   Mix all ingredients in a bowl and stir until there are no lumps.   

Method - ICC Meat Braise

Select ICC meat braise, thick, level 2 searing (see image below). Place the lamb, carrots, celery, white onion, tomato puree, plain flour and seasoning in a 60mm granite enameled tray and mix well Place 3-4 pieces of lamb on the core temperature probe once the RATIONAL oven has preheated and load the tray. When prompted to add liquid, remove from RATIONAL oven and add the red wine to deglaze the tray then add the stock and button mushrooms and stir well. return the tray to the RATIONAL oven with 3-4 lamb pieces on the probe and close the door. When prompted, remove the tray from the RATIONAL oven (thicken if necessary) and serve with mashed potato and fresh steamed vegetables.

Chocolate Macaroons

Portions: 10

Ingredients

125g ground almonds 200g icing sugar 3 Free-Range egg whites 2 tbsp caster sugar ½ tsp cream of tartar Pinch red powdered food colouring 200g dark chocolate, chopped 200ml double Cream 1 tsp brandy 15g unsalted butter    

Method

Blend the ground almonds and icing sugar in a food processor until well combined. Set aside. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar. Gently fold in the food colouring, blended ground almonds and icing sugar until the mixture resembles shaving foam. Heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely. Pipe onto roasting and baking tray and cook for 8-10 minutes.

Lamingtons

Portions 24

Ingredients - Sponge

12 egg whites at room temperature, 1 teaspoon cream of tartar, 1¼ cups (275g) caster (superfine) sugar, 2 teaspoons vanilla extract, 1 cup (150g) plain (all-purpose) flour     

Ingredients - Chocolate Coating

3 cups (480g) icing (confectioner’s) sugar ¾ cup (75g) cocoa powder â…“ cup (80ml) boiling water 75g butter, melted dessicated coconut, to coat        

Method Sponge Cake

Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk until soft peaks form. Gradually add ¾ cup (165g) of the sugar and the vanilla and whisk until thick and glossy. Transfer the mixture to a large bowl. Sift the flour and remaining sugar in a separate bowl. Sift a second time over the egg white mixture and gently fold through. Spoon into a 1/2g  60mm granite enamel pan and smooth the top with a palette knife. Cook on sponge process (see image below). Invert the tray onto a wire rack and set aside to cool for 1/2 hour. Cut cake into 6cm squares. Sift together the icing sugar and cocoa. Mix with the boiling water and melted butter. Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut. Allow to set on a wire rack. Check out the RATIONAL SCC101G 10 Tray Gas Combi Oven

Skip all the hard work and get the right equipment for your Restaurant or Commercial Kitchen

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