Recipes for Everyone - Latin American (Tex-Mex)

Ingredients:

1 leg of lamb

500 g mushrooms

20 g lemon pepper

salt

0.1 l oil

Instructions:

Heat the oil in a pan, place the seasoned leg of lamb into the pan and brown it. Take the lamb out of the pan and place it on a 65 mm GN sheet. Quarter the mushrooms, season them as you did the lamb, and brown the quarters in the pan that was used for the lamb. Add the mushrooms to the leg of lamb and fill with 0.2 l of lamb fond.

Preparation:

Preheat the Convotherm with convection heat to 200°C then cook the lamb with hot steam at 130°C, inner temperature 65°C.

Comments:

If one does not like lamb done medium rare, then cook with an inner temperature of 70 ... 75°C.

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Ingredients:

Murgh Biriyani - (Indian Chicken Pilaf)

Instructions:

The cold rice should be seasoned to taste with salt and finely cut cilantro.

Preparation:

Preheat the Convotherm to 160°C with hot steam then use bio-steam to cook at 90°C for 20 minutes.

Comments:

Serve this dish with Indian yoghurt.

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Ingredients:

1 kg chicken breast strips

0.2 l oil

200 g diced onions

1 tsp. chopped garlic

1 tsp. chopped ginger

10 green crushed cardamom seeds

6 whole cloves

6 bay leaves

20 g ground coriander

20 g cayenne pepper

150 g yoghurt

salt

150 g Creme Fraîche

Instructions:

Heat the oil in a pan then add the diced onions, garlic and ginger and roast until transparent, without colour!!, add the "whole" seasonings to this and roast them along with the rest. Now add the chicken breast strips and mix well. Spread onto a 65 mm SPB (Teflon sheet).

Preparation:

Preheat the Convotherm to 250°C with convection heat then cook at 140°C with hot steam for 12 minutes.

Comments:

When finished, remove the "whole" seasonings.

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Ingredients:

1 kg potatoes (waxy)
200 ml premium olive oil

Instructions:

Wash the potatoes carefully and cut them into thin wedges.

Preparation:

Here it is important not to use salt in the cooking process!

Therefore, season the potato wedges only with garlic, paprika and pepper from the pepper-mill. Add the oil only at the end.

Cooking:

Preheat the CONVOTHERM with the intelligent preheat program or convection heat to 230°C for 10 minutes.

Comments:

It is important here to work with black sheets because otherwise there will be no browning on the undersides; a black sheet also keeps the potatoes from sticking.

Tip: Additional herbs, like rosemary or thyme, can bring out many different taste variations.

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Ingredients:

4 thin slices of easy-melting sliced cheese ( e.g. Chaumes )

8 thin slices Aubergine ( cut along the length )

salt, pepper

2 eggs, beaten

flour

Instructions:

Lightly steam the Aubergine slices and dry. Then put one slice of cheese between two Aubergine slices (sandwich like).

Preparation:

Preheat the CONVOTHERM at 230°C (convection ) for 10 minutes. Then fry the Aubergine slices in olive oil on a black sheet at 210°C (convection) + moisture removal for about 4 minutes.

Comments:

This Aubergine Tapa is quick and easily prepared and a delicious appetizer.

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Ingredients:

6 Tuna fish steaks 160 g each

0.1 l oil

300 g mixed bell pepper cut into cubes

1 tbsp. chopped garlic

salt

black peppercorns

lemon juice

Instructions:

Heat oil in a pan, lightly brown garlic, add bell pepper cubes and season with salt and pepper. Marinate tuna steaks with lemon juice and place on a 20 mm SPB (Teflon coated). Cover with bell pepper mix.

Preparation:

Preheat the Convotherm (200° convection) then cook at 210°C convection for 3 ... 4 minutes or cook at 60°C inner temperature.

Comments:

Very important, tuna steaks are always eaten cooked medium, because they become too dry when well done!!

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Ingredients:

500 g parboiled rice

0.2 l oil

200 g diced onions

2 cloves chopped garlic

1 can cooked black beans

20 g cumin

salt, black pepper

Instructions:

Heat oil in a pan, add oil and garlic and sauté until transparent, add rinsed rice and sauté a little longer, add 1 l of water, add spices to taste. Transfer mixture to a 65 mm GN baking sheet (Teflon coated)

Preparation:

Preheat the Convotherm to 160°C (super heated combi steam), cook rice mixture at 100°C (steam) for 30 minutes.

Comments:

Glaze with a bit of oil after cooking.

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