RECIPES Recipe date: 06/11/2013 Recipe author: DISTFORM Low temperature polbo á feira (galician octopus) with potatoes Ingredients (serves 6) 2.5 kg octopus 4 medium potatoes q.s.. olive oil q.s. sweet paprika q.s. Maldon salt Cooking instructions Octopus: Temperature: 85ºC Time: 4 hours Humidity: 0% Potatoes: Temperature: 90ºC Time: 40 minutes Humidity 0% Preparation Freeze the octopus beforehand for 12 hours in order to soften the flesh. Thaw, clean, and chop the arms and the head. Place the arms in a cooking bag, vacuum seal at 100% in the TekVac vacuum sealer and cook for 4h at 85ºC in TekTherm Compact. Once the cooking has finished, chill with the TekChill blast chiller and keep cold. By chilling, the octopus can be pasteurized and kept for more than 21 days. In a separate step, boil the octopus head in water for 20 minutes. Peel, rinse, and cut the potatoes to taste. Place them in a cooking bag. Add a little bit of broth from cooking the octopus head. Set the TekVac to 100% vacuum and cook at 90ºC for 40 minutes in the low temperature TekTherm Compact oven. To finish and serve Use the potatoes as a base, cut the octopus in pieces and set on top. Drizzle with olive oil, sweet paprika, and a pinch of coarse Maldon salt. DISTFORM www.distform.com [email protected] 0034 902 10 18 90 RECIPES Recipe date: 18/00/2013 Recipe author: DISTFORM Cod poached in its juices, peas, and black butifarra (catalan sausage) Ingredients (serves 6) 1 cod loin 1 clove of garlic 1 chilli 250 g peas ½ onion 150 g black butifarra 3 mint leaves q.s. olive oil q.s. green onion Cooking instructions Cod: Temperature: 53ºC Time: 13 minutes Humidity: 100% Peas with butifarra: Temperature: 85ºC Time: 8 minutes Humidity: 100% Preparation To cook the fish, first use a TekVac vacuum packer to pack the salted cod loin with a dash of olive oil, some garlic slices, and a chilli. Then, cook the cod in the TekTherm Compact precision oven at 53ºC for 13 minutes with 100% humidity. Serve immediately after cooking. To prepare the side dish, cut and poach the onion in the frying pan with some oil. Let cool. Add the peas, black butifarra, onion, mint, and a bit of olive oil to a cooking bag. Vacuum seal at 100% making sure that the ingredients are evenly distributed inside the bag before vacuuming. Cook in TekTherm Compact at 85ºC, with 100% humidity, for 8 minutes. Cool with TekChill. To finish and serve The peas and the black butifarra form the base and are topped with the poached cod. Garnish with chopped green onion. DISTFORM www.distform.com [email protected] 0034 902 10 18 90 RECIPES Recipe date: 11/10/2012 Recipe author: MATEO BLANCH Stacked sole with beet and licorice Ingredients (serves 6) For the sole: 1 fresh sole 300 g beets 5 g fresh edible flowers For the beet sauce: 500 g fresh beets 40 ml cream, 35% fat content salt Cooking instructions Sole: Temperature: 55ºC Time: 8 minutes Humidity: 100% Beet: Temperature: 88ºC Time: 1 hour Humidity: 100% Preparation Sole Clean and fillet the fresh sole. Place the two fillets together, one on top of the other, and seal them in a heat-resistant bag with the TekVac vacuum packer. Cook in the Tektherm+ combination oven for 8 minutes at 55º C with 100% humidity. Open the bag and mark the sole on a grill for a few seconds. Beet sauce Peel and slice the beet. Place the beet, cream, and salt inside a heat-resistant vacuum bag and seal with the TekVac vacuum packer. Cook at 88ºC in the combination oven for one hour with 100% humidity. After cooking, blend the ingredients to achieve a semi-liquid uniform texture Cool with TekChill and keep chilled below 3ºC. To finish and serve In the center of the plate, paint a brush stroke of beet sauce. Place the hot sole fillets on top of the sauce. Add some drops of licorice oil and garnish with edible flower petals. DISTFORM www.distform.com [email protected] 0034 902 10 18 90 RECIPES Recipe date: 19/04/2012 Recipe author: IVAN MARGALEF - ESCUELA DE HOSTELERÍA JOVIAT Cuttlefish pappardelle with a cockle and tobiko caviar emulsion sauce Ingredients (serves 2) Cuttlefish: 250 g cuttlefish Cockle emulsion sauce: 200 g cockles 30 ml dry white wine 100 ml mineral water 1 lemon slice 1 sprig of thyme 5 g butter 25 g tobiko caviar green onion chervil Cooking instructions Slice of cuttlefish: Temperature: 70ºC Time: 8 minutes Humidity: 100% Cockles: Temperature: 100ºC Time: 5 minutes Humidity: 100% Preparation Cuttlefish Clean the cuttlefish, leaving only the body. Mash the flesh until it forms a paste. Smooth out the cuttlefish paste between two sheets of parchment paper into a thin layer. Then, vacuum seal it with theTekVac vacuum packer. Bake in theTektherm Compact low temperature combination oven at 70ºC with 100% humidity for 8 minutes. Cool with TekChill. Open the vacuum bag and take out the cuttlefish sheet. Cut the sheet in the form of pappardelle pasta. Cockle emulsion sauce Vacuum seal the cockles with the white wine, water, lemon, and sprig of thyme. Cook in the Tektherm combination oven at 100ºC with 100% humidity for 5 minutes. Open the bag and separate the cockles from the cooking liquid. Take the cockles from the shells and set to the side. Strain the cooking liquid from the cockles and heat until warm. Once removed from the heat, add butter little by little and mix together until it emulsifies and thickens. Add the cockles, caviar, and chopped herbs. Add salt to taste. To finish and serve DISTFORM www.distform.com [email protected] 0034 902 10 18 90 Place the cuttlefish pappardelle in a deep dish and heat to temper the cuttlefish. Cover with the warm cockle emulsion sauce and garnish with a few chervil leaves. RECIPES Recipe date: 23/02/2012 Recipe author: IVAN MARGALEF - ESCUELA DE HOSTELERÍA JOVIAT Low temperature cod with ratatouille Ingredients (serves 4) Cod: 500 g unsalted cod garlic oil For the ratatouille: 1 onion 1 red pepper 1 eggplant 2 tomatoes 1 clove of garlic olive oil salt Cooking instructions Cod: Temperature: 50ºC Time: 10 minutes Humidity: 100% Preparation Divide the cod in 100 gram portions and vacuum seal with garlic oil in the TekVac vacuum packer. Cook at 50º C with 100% humidity for 10 minutes in the TekTherm Compact low temperature oven. Dice the onion, red pepper, eggplant, and tomatoes and cook on low heat. Add salt to taste. To finish and serve Place the cod in the center of the plate and top with ratatouille. DISTFORM www.distform.com [email protected] 0034 902 10 18 90 RECIPES Recipe date: 21/02/2012 Recipe author: IVAN MARGALEF - ESCUELA DE HOSTELERÍA JOVIAT Pork cheek with octopus Ingredients (serves 8) For the pork cheek: 1 pork cheek salt and pepper sweet paprika For the octopus: 1 4-5 kg octopus 1 kg coarse salt 1/2 kg sugar 1/4 kg paprika oil Cooking instructions Pork cheek: Temperature: 75ºC Time: 10 hours Humidity: 100% Octopus: Temperature: 85ºC Time: 5 hours Humidity: 100% Preparation For the pork cheek: Season the cheek and vacuum seal with the TekVac vacuum packer. Cook at 75ºC with 100% humidity for 10 hours in theTekTherm Compact low temperature oven. After the cheek is cooked, cool with TekChill. Cut the cheek and and brown on the grill until crispy. For the octopus: Clean the octopus. Place in the sugar, salt, and paprika mixture for 20 minutes. Rinse. Blanch in boiling water and then cool in ice water. Place the octopus in a vacuum bag with some oil. Cook at 85º C with 100% humidity for 5 hours. After the octopus is cooked, let cool. Cut the octopus into portions and package to be reheated later. To finish and serve Reheat the octopus at 80ºC for 10 minutes. Place the cheek in the center of the plate, and place the octopus on top. Top with olive oil and paprika. DISTFORM www.distform.com [email protected] 0034 902 10 18 90 RECIPES Recipe date: 20/02/2012 Recipe author: IVAN MARGALEF - ESCUELA DE HOSTELERÍA JOVIAT Milk-fed lamb shoulder with dried fruit Ingredients (serves 6) 1200 g milk-fed lamb garlic rosemary salt and pepper smoked eggplant purée brown lamb stock Cooking instructions Temperature: 75ºC Time: 10 hours Humidity: 100% Preparation Cut up the lamb, season and lightly oil, and brown in the oven. Vacuum seal in the TekVac vacuum packer with a couple cloves of garlic and a sprig of rosemary. Cook at 75ºC and 100% humidity for 10 hours in the TekTherm+ 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. Cut in into portions and package individually in order to reheat at 70ºC for 15 minutes. To finish and serve Once reheated, brown on the grill and serve with smoked eggplant purée and a bit of the cooking juices. DISTFORM www.distform.com [email protected] 0034 902 10 18 90 RECIPES Recipe date: 17/06/2012 Recipe author: DISTFORM 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 theTekVac 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 color. To finish and serve Place the sangria-infused watermelon in the center of the plate. Place a few thin slices of jamón ibérico and some fennel leaves on top of the watermelon. DISTFORM www.distform.com [email protected] 0034 902 10 18 90