Finnish Stuffed Sourbread
Finnish Stuffed Sourbread
10+ hours
This recipe is per person/portion
Appliance Required: CombiSlim Combination Oven Oven
Ingredients
- 2 Slices of rye sourdough bread or one sourdough roll
- 80g vendace on salmon
- 80g smoked port belly or smoked salmon
- A handful of salt and black pepper
Preparation
1. Place half of your pork belly or bacon on top of a slice of bread or half roll
2. Add fish, season with salt and pepper
3. Top off with the remaining pork
4. Close the ‘sandwich’ with a slice of bread or top of the roll
Cooking steps in Invoq oven
- Place the stuffed bread in a sous vide vacuum bag
- Reduce vacuum pressure; the bread must be compressed quite a lot
- CombSpeed - 75⁰c – 80% humidity – 40% fan speed
- Cooking time up to 10 hours
After cooking
Serve the dish with whipped butter, salt and fresh dill
Houno Valentines Brownies
Houno Valentines Brownies
Ingredients
- 700g Sugar
- 225g Butter
- 5 Eggs
- 250g ml Espresso
- 700g Dark chocolate
- 350g Plain flour
- 350g Walnuts
Preparation
1. Melt the butter and add the chocolate, stir until the chocolate has melted
2. Whisk the egg, flour, sugar and espresso together well
3. Then ass the melted butter and chocolate and continue to whisk
4. Line a 60mm tray with a piece of baking paper and pour the mix into te tray
5. Once baked let the brownie cool before serving
Cook using the following cooking steps
- Preheat - 190°c – 1 minute
- Insert product (An alarm will sound)
- CombiSense - 175°c – 30% Humidity – 25 minutes
Relevant trays
After cooking – Add nuts or white chocolate buttons for a different style of brownie
Overnight Meat
Overnight Meat
5-6 Portions
Ingredients
Beef rump approx. 1.5 to 2 kg
Method
Take the beef and lace it on a 60mm tray. Season well
Cook Using the following cooking steps
1. Preheat - 180°c – 1 minute
2. Insert product (giving an alarm)
3. Convection - 50°c – 60% fan – open exhaust – 8 minutes
4. Cooldown - 48°c
5. CombiSpeed – prope (cook and hold 58°c) – 40% humidity – 20% fan
Relevant Trays
After cooking
Take the meat out and let it rest for 10-20 minutes. Then preheat the oven op to 225°c and bake it for 10-15 minutes. Cool the leftovers down and serve it thin sliced. This recipe will work with any large cuts of beef.
Roast Duck Recipe
Roast Duck Recipe
The succulent duck, seasoned with a generous amount of salt, promises a perfect balance of crispy skin and moist inner meat. Follow the step – by – step preparation guide to ensure a culinary masterpiece.
Ingredients
- One whole duck
- Salt
Preparation
1. Remove the duck from ant packaging making sure there are no giblets inside the duck cavirt
2. Rub a generous amount of salt into the skin of the duck
3. Put on a tray and cook in the oven
Cooking steps in invoq oven
- Preheat - 175°c for 1 minute
- Note – Insert duck, remember probe
- CombiSpeed - 140°c – core temperature 75°c – 40% fan speed – 20% humidity
- Convection - 255°c – core temperature 86°c – 100% fan speed – open exhaust
Recommendation of tray
Note – The skin of the duck will be brown and crispy while the inner meat will be moist. Depending on the size or breed of the duck, you may wish to cook the bird for a slightly linger time in the final step to ensure a crispy skin.
Sour Dough Starter and Bread Rolls
Sourdough Starter
Quantity - 5 Portions
Appliance Required: CombiSlim Combination Oven Oven
Ingredients
250g Rye Flour
250g Durum Flour
250g Plain Flour
750g Water
Preparation
Mix all ingredients together, store in a plastic container with a lid. Leave a corner of the lid open so the mix can get some air.
Let it sit in room temp for 2-4 days until sour
Mix it daily.
After fermenting the sourdough mix can be used to make sourdough rolls or rye bread. The mix can also be frozen down for use in the future.
Chef’s Tip: It’s great to always have sourdough ready in the freezer so you can make fantastic bread whenever you feel like it. You can also use the previous mix to add to future mixes.
Sourdough Bread Rolls
Ingredients
10g Yeast
200g Sourdough Starter
400g Water
450g Plain Flour
150g Wheat Flour
20g Salt
Preparation
Mix yeast, sourdough water, plain flour and wheat flour in a mixing machine. Use the dough hook and mix at full speed for approx. 10 mins or until the dough no longer sticks to the hook.
Let the dough stand for 2 minutes in the mixing bowl
Add the salt to the mix and mix well.
Transfer the dough to containers pre-sprayed with fat spray and store in fridge overnight
The dough will rise to 3 times the size overnight. Flour a work surface, turn out the dough carefully keeping the air in the dough. Cut into rustic bread rolls
Lay on 20mm Houno non-stick trays.
Bake the bread using the following cooking steps:
Preheat - 270°C - 1 minute
Insert bread into oven (Tray Recommendation: Houno’s baking tray smooth non-stick 1/1 GN)
CombiSmart - 250°C - 100% Fan Speed - 90 Humidity - 2 minutes
Hot Air - 250°C - 100% Fan Speed - Closed exhaust - 3 minutes
Hot Air - 210°C - 100% Fan Speed - Closed Exhaust - 12 seconds - manual steam injection - 3 minutes
Hot Air - 200°C - 100% Fan Speed - Closed Exhaust - 10 seconds - manual steam injection - 3 minutes
Hot Air - 220°C - 100% Fan Speed - Open Exhaust - 3 minutes
Remove from oven and enjoy!
Chef’s Tip: The dough can also be used to make loaves or baguettes