RIGHT FOOD DAILY

Ingredients / 4 port 800 g beef steak, rolled and baked with the RFD technique at 54° C inside temperature Mignonette mixture / roughly...

Ingredients / 4 port 1 serving of ratatouille, basic recipe 4 chicken filé, basic RFD technique 2 tbsp balsam vinegar 2 tbsp red wine 2...

Ratatouille is a savoury French vegetable mix that can vary depending on the area and the chef's inspiration. I use the following...

Method Into a large pot, heat the oil under medium heat and gently sauté the leeks, onion and garlic for a few minutes. Add the wine and...

Ingredients / 2 port Method Add all the marinade ingredients to a large bowl and use your hands to rub the marinade around the meat....

Method Put all the vegetables in a baking dish. Spread the oil, vinegar and herbs and mix with a spatula to cover all the vegetables...

Method Into a small bowl, place the cous – cous, season it with a little salt and cover it with three dl boiling water. Place a membrane...

Method Into a large pot under medium heat, add the olive oil and gently sauté the onion, garlic and tomato paste for a minute. Add the...

Method Beef In a large bowl mix the oats, milk and eggs. Add the rest of the ingredients and use your hands to create a thick loaf. On...

Method In a small bowl, mix the oat with the milk and eggs. In the same bowl, add and mix all the ingredients for the beef pie and place...

Ingredients / 2 port Method Stir fry the salmon, skin down, for a minute on medium heat place the pan into preheated 120° C oven and...

Method Into a saucepan, add the oil and lightly sauté the onion, celery, carrot and garlic for a few minutes without getting any colour....

Method Roll the meat into a cylindric form and put it in the frozen for 3 hours to be easier to cut it right. Slice it first and then...