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Fish fillet with chorizo, chickpea and cherry tomatoes
Posted by Alex Newbery on March 15th 2019 in Kitchens, Recipe

Gaggenau appliance: Teppan Yaki and combi steam
oven
Temperature: 180°C/100% humidity
160°C Teppan Yaki
Cooking time: 15 minutes
Preparation time: 20 minutes
Ingredients for: 4 servings
Approx 600g white fish fillets or loin, skinned, cut into portion
sized pieces
Sea salt
1 large onion, finely chopped
100 -125g soft chorizo, peeled and cut into small cubes
2 tins chickpeas, drained and rinsed
4 tbsp olive oil
250g cherry tomatoes
Salt and black pepper
2 -3 tbsp fresh coriander, chopped
Preparation:
Preheat the Teppan Yaki at 160°C and the combi-steam oven at
180°C/100° humidity. Lightly
grease a solid tray and sprinkle with sea salt, place...
Crusted salmon fillet with red pepper butter sauce | Gaggenau
Posted by Alex Newbery on March 8th 2019 in Kitchens, Recipe

Gaggenau appliance: Combi steam oven
Settings: 180°C full surface grill level 2 + humidity
Cooking time: 10 - 12 minutes depending on fish size
Preparation time: 20 minutes
Ingredients for: 8 servings
8 salmon fillets, skin removed
Sea salt and ground black pepper
Crust
50g unsalted butter
100g fresh white breadcrumbs
2 tbsp fresh tarragon, chopped
Red pepper sauce
1 tbsp oil
2 red peppers, deseeded and finely
chopped
2 tbsp white wine vinegar
170ml double cream
175g unsalted butter
2 tbsp chopped chives
Preparation:
Line the solid tray with baking parchment and place the fish on
top, season well.
Make the crust by melting the butter in a small
pan, add...
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Creamy pot roast chicken | Gaggenau Recipes
Posted by Alex Newbery on March 1st 2019 in Kitchens, Recipe

A delicious Meat Recipe from Gaggenau
Gaggenau appliance: Oven with gastronorm roaster
Settings: 190°C gastronorm roaster
Cooking time: 60 minutes
Preparation time: 20 minutes
Ingredients for: 4 servings
- 1 tbsp olive oil
- 6 rashers streaky bacon, finely sliced
- 1 large onion, finely sliced
- 200g baby onions, peeled
- 8 chicken thighs
- 2 tbsp plain flour
- 2 garlic cloves, finely sliced
- 200g baby mushrooms
- 300ml dry white wine
- Few sprigs fresh thyme
- Handful fresh parsley chopped
- 100ml double cream
Preparation:
Place the gastronorm roaster on the pull out drawer system with the separate heating element plugged into the socket at the back of the oven. Preheat the oven on roaster function at 190°C.
Add the oil, bacon and onions and cook for 5 minutes until browned. Add the chicken and brown on...
Moroccan Lamb | Gaggenau Recipe
Posted by Alex Newbery on February 22nd 2019 in Kitchens, Recipe

Gaggenau appliance: Combi steam oven or oven
Settings: 160°C/80% humidity or 160°C
hot air
Cooking time: 90-120 minutes
Preparation time: 20 minutes
Ingredients for: 4 servings
2 tbsp olive oil
550g lean lamb, cubed
1 large onion, chopped
2 garlic cloves, crushed
1 cinnamon stick
1/2 tsp ground cumin
1/2 tsp ground ginger
750ml hot lamb stock
Grated rind and juice of 1 lemon
4 tomatoes, roughly chopped
75g ready to eat dried apricots
75g ready to eat dried prunes
25g ground almonds
3 tbsp fresh coriander, roughly chopped
Preparation:
Preheat the combi steam oven at 160°C/80% humidity. Heat the
oil in a large flameproof casserole, add...