Serve your customers tasty and enjoyable dishes with our recipe suggestions.

Aubergine or courgette cutlets in a parmesan crust



Ingredients:

• Aubergines or courgettes
• Salt
• Flour
• Egg
• Breadcrumbs
• Parmesan
• Oil

Accessories:
Roasting and baking tray with drip drain 1/1 GN, Item no. 3055630

Preparation:
Cut washed aubergines or courgettes into 1 cm thick slices. Lightly salt on both sides and leave for 10 min. Afterwards dab dry and coat with flour, egg, breadcrumbs and parmesan. Tip: Mix the breadcrumbs half-and-half with Panko to make the cutlets crunchier.

Now put the cutlets into the freezer for 15 minutes, so that the surface becomes firm. Afterwards spread oil or Combiphase on both sides and cook at the following settings:
Convection: 210°C, 6-8 min, Crisp&Tasty level 3, fan speed level 5

Serve with tomato sauce and nut rice.
 

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Mango tofu skewers



Ingredients (for 4 people):

• 800 g tofu
• 2 large mangos
• For the marinade:
• 100 ml olive oil
• 100 g tomato paste
• 100 ml white balsamic vinegar
• 100 ml soya sauce
• ½ chilli pod
• 2 tablespoons salt
• 1 teaspoon black pepper
• ½ teaspoon curry powder
• 2 tablespoons liquid honey

Accessories:
Grill grate with cross pattern 1/1 GN, Part no. 3055636
Baking/frying basket 1/1 GN, Part no. 3055637

Preparation:
Cut the tofu into 3 cm cubes, marinate and put into the baking/frying-basket.

Smoke in the Convotherm easyTouch:
1. Fill the smoke-box with three wood bisquettes and place on the heating element.
2. Put the filled baking/frying-basket into the Convotherm.
3. Set multi-level profile:
Smoke for 2 hours
Hot air: 30°C, 5 min
Fan speed level 2, Crisp&Tasty level 2

Marinate the tofu for 3-4 hrs. Peel the mango and cut the pulp into cubes. Thread tofu and mango cubes alternately onto wooden skewers. Lay the skewers on the hot grate with cross pattern and grill.

Cook in the Convotherm 4 easyTouch:
Set profile: Convection: 235°C, 6 min

We recommend serving with tofu-courgette rolls, chickpea ragout and salad.