The ideal cooking system for your supermarket.
Dear customers,
be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes for your hot food counter, take-aways, lunches or baked goods corner quickly, healthily, simply and efficiently. This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu plan.
Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your kitchen on the site.
Simply log in at www.clubrational.com.
We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you.
Your RATIONAL chefs
02
04 Slow cooked lamb shanks
06 Lamb curry
08 Fried rice
12 Tandoori cauliflower
14 Smoked barbeque ribs 41 Savory roasted pumpkin or butternut squash 16 Prime rib roast
43 Roasted pork loin with apples 19 Roasted chicken
46 Braised brisket with apricot (sub 21 Cinnamon-raisin bread pudding pork shoulder)
24 Italian turkey meatballs 48 Satay maranggi purwakarta - Thai beef skewer 26 Corn crusted cod (or catfish)
50 Yam nua yang - Thai beef salad 28 Dehydrated fruits & vegetables
30 Roasted turkey
32 Beef jerky, made in-house
34 Kid-friendly kale salad
37 Easy & eggceptional egg sandwiches
39 Chef Louie's ratatouille
03 Slow cooked lamb shanks
List of ingredients
(Number of portions: 6)
6 pcs. lamb shanks honey salt and pepper to taste 2 tbsp. olive oil 2 ea. onions, chopped 3 ea. large carrots, cut into 1/4 inch rounds 10 garlic cloves, minced 1 bottle red wine 1 can whole peeled tomatoes with juice (28oz) 1 c. condensed chicken broth 1 c. beef broth 5 tsp. chopped fresh rosemary 2 tsp. chopped fresh thyme
04 Slow cooked lamb shanks Meat, grill (Use to sear the shanks) Sprinkle shanks with salt, pepper and honey and place in 2.5" deep Granite enameled pan.
Select: Meats, grill, default coloration. Close door to preheat the SelfCookingCenter®.
When prompted to load, sear shanks until brown on all sides. Work in batches or turn as needed to brown evenly. About 8 to 10 minutes total.
Accessory: 2.5" deep Granite enameled container
Meat, overnight soft cooking After searing the shanks in grill mode, change the cooking process to meats, overnight soft cooking. Follow the illustration, adjusting delta T to 68 F and core temperature probe to 172 F.
Simultaneously, add onions, carrots and garlic into the pan, close door and cook for approx.10 minutes.
Then,add wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme stirring completely.
Cover the meat with the liquid, and simmer until meat is tender. The overnight soft cooking process will allow the lamb to mature slowly and will hold temperature until the next day as needed.
2905 Slow cooked lamb shanks Lamb curry
List of ingredients
(Number of portions: 10)
4 lb. lamb or mutton, cubed 3 tbsp. oil 2 lb. red onions, sliced Salt to taste 2 tsp. chili powder 1 1/2 tsp. turmeric powder 3 tsp. coriander powder 3 tsp. garam masala powder (found in most Asian markets) 4 tsp. fresh ginger, grated 4 tsp. fresh garlic, grated 2 cinnamon sticks 3 anise stars 1 bunch coriander leaves, chopped 3 tsp. tomato paste 2 tsp. lime juice
06 Lamb curry Braising Combine meat together with all ingredients and mix thoroughly.
Place into a granite-enameled container.
Select: meat, braise. Close door to preheat the SelfCookingCenter®. Load when prompted.
When requested to "Add liquid", skip this phase. Open and close the door to continue or just wait and the process will continue automatically in a few moments.
If there is a long rest period, cover the container.
Accessory: Granite enameled container
2907 Lamb curry Fried rice
List of ingredients
(Number of portions: 10)
3 lb. rice, boiled or steamed 1 lb. chicken, pan-fried 1 fl. oz. soy sauce 1/3 oz. basil 1 egg 1/3 fl.oz. rice wine 1/4 lbs. Red bell pepper 1/2 tbsp. Garlic minced 1/2 tbsp Ginger minced
08 Fried rice Fried rice Combine all ingredients with the exception of the egg. Whisk egg separately and put aside. Place rice mixture in a 1 1/2 inch deep granite enameled 1/1 GN pan pour mixed egg over the rice mixture. Select the "fried rice" process there are no settings to be made. When promoted load the pan of rice, bury the core temperature probe in the rice in the center of the pan. Shut the door to start the process. When the process is complete, remove pan and mix rice well to distribute eggs.
Accessories: 1 1/2" deep Granite Enameled 1/1 GN container or 2 " deep full size steam table pan
2909 Fried rice Scrambled eggs
List of ingredients
(Number of portions: 8)
1 qt. whole egg, shelled and whisked or processed pre-scambled mixed eggs 1/4 cup milk ,whole or 2 % Salt, pepper & herbs
10 Scrambled eggs Scrambled/fried eggs If using whole fresh egg add 1/4 cup of milk. Pre-mixed whole eggs do not need the milk. Pour egg mix into a greased or pan spray coated 1/2 size 2 " hotel pan. Select Egg and Egg Dishes, scrambled / fried eggs, thick, coloration 1, 165 internal temperature. Allow the SelfCookingCenter® to preheat. When the unit notifies you load the pan on the center rack and position core probe in the center using the positioning aid.
After the cooking time is over, scramble the eggs using a whisk. NOTE: If more doneness is desired select the "continue with time " option and add minutes until desired doneness is achieved Accessory: 2 ½ " Granite Enameled 1/2 GN or half size 2” steam table pan
2911 Scrambled eggs Tandoori cauliflower
List of ingredients
(Number of portions: 8)
1 head of cauliflower 1 1/2 c. grated parmesan cheese 1/4 c. capers 1 tbsp. tandoori spice 2 tsp. salt 1 1/2 c. cream 1 1/2 c. panko 3 tsp. olive oil
12 Tandoori cauliflower Side dishes/ potato gratin Spray one large roasting and baking pan with oil.
Cut cauliflower into florets and chop capers. In a large mixing bowl, combine cauliflower, capers, 1 cup of shredded Parmesan, tandoori spice, salt, and cream. Place into sprayed roasting and baking pan.
Combine panko, oil, and the rest of the cheese in a small bowl. Top the cauliflower evenly with panko mixture.
Select: vegetables/side dishes, potato gratin (lightest coloration). Bake and enjoy!
Accessory: Roasting and baking pan, large
2913 Tandoori cauliflower Smoked barbeque ribs
List of ingredients
(Number of portions: 10)
3 full Baby Back rib racks 6 oz. Dry rub (use your favorite dry rub for an authentic bbq flavor) Wood chips (apple, hickory, etc.) Optional: BBQ Sauce
14 Smoked barbeque ribs Overnight soft cooking Rub the ribs and place them in your rib rack.
Smoke: Fill the VarioSmoker with wood chips, place it on the top shelf of the SelfCookingCenter® and switch it on. Speed up the smoker activation by setting the manual controls as follows: A) Combi mode, 100% humidity, 85F, 10 minutes. This is your pre-smoke setting to start the wood chips. B) After pre-smoke, switch to dry (convection) mode, 100% humidity, 85F, and set for 60 minutes to smoke the ribs. This setting keeps the cabinet closed and promotes maximum permeation of smoke into the meat.
Cooking: After 60 minutes, start the cooking process and let it go overnight. Switch OFF and remove the VarioSmoker. Select: meats, overnight soft cooking, default setting (delta T=108F, core probe=160F). Insert the core temperature probe into the meat and close the door. The process begins automatically.
In the morning, cut your ribs and marinate in BBQ sauce (optional). Glaze the ribs using the following setting: meats, pan-fry, coloration # 3 for 8 minutes.
Accessory: Rib rack, VarioSmoker
2915 Smoked barbeque ribs Prime rib roast
List of ingredients
(Number of portions: 10)
1 prime rib (3-4 lb.) 1 bunch of thyme 2-3 garlic cloves fresh ground black pepper sea salt vegetable oil
16 Prime rib roast Meat grill iLC Chop the thyme, rosemary, garlic and mix together with a little oil. Rub this mixture thoroughly into the meat and then season generously with freshly ground pepper and salt.
Searing: Preheat a Grilling and roasting plate in the SelfCookingCenter® Select: meat, grill, coloration 4 Quickly sear the meat on all sides until desired coloration. Turn as needed. This process ensures maximum control over browning. Please see "automatic sear" option below.
Overnight roasting Select: meats, overnight roasting. Select: "without", if you have already seared the roast. Set the core temperature to 129°F. For "automatic searing" from raw, select high or medium level searing instead.
Place the prime rib directly onto a stainless steel grid and insert the core temperature probe. The prime rib will now cook gently until the desired core temperature is reached.
2917 Prime rib roast The result will be a wonderfully soft and juicy meat with minimal cooking loss. Once cooked, the product will mature and hold automatically at the desired temperature, until the process is cancelled.
Accessory: Stainless steel grid
2918 Prime rib roast
Roasted chicken
List of ingredients
(Number of portions: 12)
6 whole chickens Oil Paprika Salt Pepper
19 Roasted chicken Poultry, roasted chicken Clean the chickens, mix the spices with the oil and rub onto the skin. Push the chickens onto the chicken superspike and cook. Use a suitable hotel pan or granite enamelled container to collect the fat produced during cooking.
Accessory: Chicken superspike, granite enamelled container
2920 Roasted chicken Cinnamon-raisin bread pudding
List of ingredients
(Number of portions: 32)
10 tbsp. butter, melted 2 lbs. bread, cut into 1" cubes (dehydrate for 3 hours at 104 degrees) 2 1/2 c. raisins (hydrated in hot water for 1 hour, then drained) 20 eggs 10 c. milk 5 c. sugar 2 tsp. cinnamon, ground 2 tbsp. vanilla extract 1 tsp. sea salt
21 Cinnamon-raisin bread pudding Baked Dessert Spray a 4" deep Stainless Steel Container with a generous amount of non-stick spray.
In a large bowl, combine bread cubes, butter and drained raisins. Pour into sprayed pan and set aside.
Place the milk and vanilla in a large sauce pan over medium heat, bring to a slight simmer and remove from heat.
In a large bowl, combine eggs, sugar, cinnamon, and salt. Whisk the mixture until smooth and slightly pale. Slowly add tempered milk whisking all ingredients together. Pour the mixture over the bread in 4" Stainless Steel Container and place in the cooler for 4-6 hours, or overnight if time allows.
Select: eggs and desserts, bake dessert, thick, med-light coloration. Allow the SelfCookingCenter® to preheat. When prompted to load, place the bread pudding inside and insert the core temperature probe. Close the door to begin cooking.
Accessory: 4" deep Container, steam table pan.
2922 Cinnamon-raisin bread pudding Finishing Coloration For an even golden-brown crust...a top the Bread pudding Once fully cooked, remove the probe. Select: Finishing, Coloration, medium-lite, 10 minutes
Once unit is finished, remove the bread pudding and cool completely in the blast chiller.
Finishing Plated Banquet To finish for a plated banquet: Cut the bread pudding into 32 even pieces. Place each portion just off center on a round serving plate. Place plates onto the mobile plate rack and set the unit to Finishing, Plated Banquet, default moisture, and 15 minutes time. Close door to preheat. When prompted, load the mobile rack. Individual portion bread puddings will be warmed throughout.
Garnish each plate with some fresh caramel sauce, crème anglaise, and strawberry as desired!
2923 Cinnamon-raisin bread pudding
Italian turkey meatballs
List of ingredients
(Number of portions: 50)
5 lb. lean ground turkey, 10 ea. garlic cloves minced 8 oz. chopped fresh basil 3 oz. chopped fresh oregano 5 ea. eggs, large, lightly beaten 10 oz. bread crumbs, dry Salt & Pepper to taste
24 Italian turkey meatballs Poultry pan fried In a large bowl, combine turkey, garlic, basil, oregano, egg and breadcrumbs mix well to combine, Season to taste with salt and pepper. Shape into 1.5" diameter balls Place onto oiled or cooking spray coated 3/4" deep Granite Enamel pan(s) Select: Poultry, pan fried Select: thick, medium coloration, 165 F, close the door, allow unit to preheat and follow prompts to load. Place the core temperature probe through two of the meatballs. Close the door. The SelfCookingCenter® will indicate when your product is done.
Accessory: 3/4 inch deep Granite enameled 1/1 GN
2925 Italian turkey meatballs Corn crusted cod (or catfish)
List of ingredients
(Number of portions: 25)
5 lb. cod, fresh (or catfish) 24 fl. oz. zesty Italian dressing 24 oz. fish fry coating mix (choose your favorite) 1 c. vegetable oil Pan spray
26 Corn crusted cod (or catfish) fish, breaded Cut the fish fillets into portions that best suit your needs. Marinate fish portions in zesty Italian dressing for 3-4 hours. Place fish fry coating in a shallow pan, gently roll and press the fish portions to fully coat. Apply coating thoroughly into crevices and don't shake off the excess coating. Generously spray roasting and baking pans with spray oil. Dip just one side (top-side) of each portion into the vegetable oil to coat and place the oiled side up on the pan. Select seafood, breaded,135F internal temperature to preheat. The SelfCookingCenter® will prompt you to load. Make sure to insert the core temperature probe into the thickest portion and close the door. The SelfCookingCenter® will alert you when your fish is ready. Accessory: Roasting & Baking tray
2927 Corn crusted cod (or catfish) Dehydrated fruits & vegetables
List of ingredients
(Number of portions: 50)
If your school has a seasonal garden, you can now preserve your hyper-local fruits and vegetables for use during the off-season. beets, mushrooms, fresh herbs, strawberries, tomatoes, mango, papaya and much more can be dehydrated with ease.
28 Dehydrated fruits & vegetables Finishing, Dehydration Slice your favorite fruits and vegetables to the desired size. Thinner slicing results in faster drying times and potentially crispier results, while thicker cuts help achieve a chewy texture as may be desired for fruits.
Tip: Temperature and times can be adjusted to achieve different results. Generally, 104°F - 114°F makes for a good target temperature range for fruits and vegetables. lower temperature = delicate or thin, higher temperature = thicker or juicier
Tip: On the time option, select "cont." for continuous if you desire your dehydration process to run overnight. This is recommended for sturdy foods such as thick cut pineapple or mango. If you are unsure of your temperature setting, simply start on a lower setting such as 104°F and increase time or temp as necessary to achieve desired results.
Accessories: Perforated or Non-Perforated Roasting & Baking Trays, CombiFry Baskets
2929 Dehydrated fruits & vegetables Roasted turkey
List of ingredients
(Number of portions: 20)
Whole Turkeys or Turkey Breasts carrots, celery & onion, roughly chopped finely chopped garlic poultry seasonings (onion powder, dry sage, rosemary, salt, pepper) olive oil
30 Roasted turkey poultry, overnight or poultry, turkey Mix olive oil, garlic and seasonings in a bowl to create a rub. Adjust seasoning to taste. Rub thoroughly on turkey, in rib-cage cavity and underneath skin for maximum flavor penetration, and allow to absorb flavors overnight in cooler if time allows. Select poultry, overnight if you desire to cook large turkeys slow and low, overnight. Select sear level or use the default low-sear setting. Adjust temperature to a minimum of 165 F. Close the door to preheat. Alternative Cooking Process: Select poultry, "turkey" if you desire a faster approach during working hours. Adjust temperature to a minimum of 165 F. Close the door to preheat. The SelfCookingCenter will alert you to load. Load turkey or turkey breasts directly onto wire grids. Place a 2" deep drip pan with chopped carrots, celery & onion underneath to catch turkey drippings.
Place the core temperature probe into the breast meat, making sure that the tip of the probe does not pierce through into the rib cage. Close the door to begin cooking process. Self Cooking Center will alert you when turkeys are ready.
Accessory: Grid shelves, 2 1/2 inch deep Granite Enameled 1/1 GN container
2931 Roasted turkey Beef jerky, made in- house
List of ingredients
(Number of portions: 40)
2.5 lb. beef (eye of round or bottom round) 2 tbsp. kosher salt 1 tbsp. brown sugar 1 tbsp. ancho chile powder 1 tbsp. smoked paprika 2 tsp. garlic powder 1 tsp. cumin, ground 1 tsp. coriander, ground 1/4 tsp. cayenne pepper, ground
32 Beef jerky, made in-house Finishing, dehydrate Place beef in freezer for about 2 hours until firmed up for easier slicing.
While beef is freezing, combine salt, brown sugar and seasonings to create a dry-rub.
Once beef is firm, remove from freezer, trim off exterior fat and silverskin as needed. Slice beef along grain at 1/4" to 1/8" thickness.
Tip: Use electric slicer if available to save time and enhance uniformity or cut by hand for a more natural look.
Using your hands, apply dry-rub to beef strips to coat. Lay spiced beef strips on CombiFry® baskets, Stainless Steel grids, Perforated Roasting & Baking trays.
Let sit 12 hours in refrigerator to improve tenderization, remove and rest at room temp for 30 minutes to temper.
Select: Finishing, dehydrate, 135°F, cont. (run overnight or for 8-12 hours depending on cut size and thickness. Remove when done to desired texture and allow to cool)
Store in a heavy-duty zip seal bag or airtight container.
Accessories: Perforated Roasting and Baking Trays or CombiFry® Baskets. Note: Large jerky can be dehydrated directly on Stainless Steel Grids.
2933 Beef jerky, made in-house Kid-friendly kale salad
List of ingredients
(Number of portions: 40)
5 lb. fresh kale 2 1/2 cups balsamic dressing 2 tsp. garlic powder 2 tbsp. honey 10 c. red seedless grapes (substitute strawberries or blueberries in season) 2 c. sliced almonds, roasted
34 Kid-friendly kale salad Method This method results in delicately flash-steamed kale that retains it's toothy texture, perfect for kid-friendly cold salads!
Roughly chop kale into 1-2" bite size shreds. Place in CombiFry baskets or perforated 2" deep containers.
Using manual controls: Select Steam Mode, 165°F, low fan speed, Preheat (red arrow up), close door.
Load when prompted and "blanch" kale for 3 minutes at 165°F.
After blanching, send immediately to blast chiller or cooler to stop the cooking process.
Slice grapes in half, or leave whole for that extra kid-friendly crunch!
Dressing: Whisk together any basic balsamic vinaigrette dressing with garlic powder and honey for added yummy factor.
Mix chilled kale, grapes, almonds and dressing. Serve cold! Add a kid- friendly cheese for extra protein if available!
2935 Kid-friendly kale salad Cooking process
2936 Kid-friendly kale salad
Easy & eggceptional egg sandwiches
List of ingredients
(Number of portions: 96)
8 doz. English muffins 8 doz. eggs, whole fresh 96 slices cheddar or american cheese 96 slices ham, Canadian bacon Salt and Pepper to taste
37 Easy & eggceptional egg sandwiches eggs, breakfast iLC Lay out ham or Canadian bacon on sprayed roasting and baking pans. Spray 12 Multibaker pans with oil and place one egg in each cell. Break the yolk with a tooth-pic, season each egg with salt and pepper. Select: eggs, breakfast iLC, 1:30 m:s Once preheated, you will be prompted to load. Load Multibaker pans into the Self Cooking Center on lower levels, assign the breakfast timer to same levels and close the door. Eggs will cook for 1 1/2 minutes. Remove when prompted. Load pans of Canadian bacon on any available level. Assign the breakfast timer to the Canadian bacon level and adjust timer to 2 1/2 minutes. Close door. An alarm will sound when each level is ready, follow prompts on screen to remove cooked items. Assembly: Split English muffins and lay out bottom halves on sheet trays. Place a slice of Canadian bacon down on bottom half. Remove eggs from Multibaker pans using a rubber spatula and place on top of the Canadian bacon. Cover with a slice of cheese and place English muffin top on top of cheese. Once assembled, slide pans of sandwiches back into Self Cooking Center for another 1 1/2 minutes to warm the English muffins and melt the cheese.
Accessories: Multibaker, Roasting & Baking Trays
2938 Easy & eggceptional egg sandwiches Chef Louie's ratatouille
List of ingredients
(Number of portions: 25)
4 ea. large eggplants 4 ea. medium yellow onions 6 ea. medium bell peppers 14 ea. medium zucchini 8 ea. large tomatoes 4 tbsp. olive oil 8 ea. cloves garlic 2 ea. bay leaf 7 ea. sprigs thyme 1/2 c. loosely packed basil, sliced into ribbons Extra basil for garnishing Salt and pepper
39 Chef Louie's ratatouille Sides Dishes, Stew For this recipe, you can either slice the vegetables and arrange them to stew in colorful disk pattern, or you can simply chop them for a rustic and tasty version.
Pour oil, garlic, and onion and bell pepper into deep Granite Enamel container. Then add or layer-in eggplant, zucchini and squash.
Select: Sides, stew Select: medium/high sear, short 14 minutes. Close door to preheat.
When prompted, add container and close door.
When prompted to "Add Liquid", open door and add tomatoes and fresh herbs to pan and close door.
The ratatouille will automatically continue stewing. When prompted, remove and serve! Add basil garnish.
Accessory: 2 1/2 inch deep Granite Enamel 1/1 GN
2940 Chef Louie's ratatouille Savory roasted pumpkin or butternut squash
List of ingredients
(Number of portions: 20)
2 lb. pumpkin wedges, or nuggets (approx. 1" wide) 1/4 c. olive oil to taste - kosher salt and black pepper 2 tbsp. ground coriander 2 tbsp. ground cumin
Garnishes (optional): sliced or slivered almonds, crumble cheese (feta, goat, Parmesan, Romano), local field greens, lemon & olive oil
41 Savory roasted pumpkin or butternut squash Sides, roasted vegetables Cut pumpkin into even wedges, approx 3/4 " - 1" thick.
Coat pumpkin in a bowl with olive oil, coriander, cumin, salt and pepper.
Evenly place on Roasting & Baking Trays or sheet pan, allow air-flow around pumpkin, avoid overloading trays.
Select: sides, roasted vegetables Select: default, middle coloration and default size. Close door to preheat.
Load when prompted. Self Cooking Center will alert when cooking is complete.
Serve roasted pumpkin in containers or on platters, garnish as desired.
Hint: You can turn this into a salad instead of a side. Simply place roasted pumpkin on top of some local field greens and top with a simple dressing of lemon juice and olive oil.
Accessory: Roasting and baking tray
2942 Savory roasted pumpkin or butternut squash Roasted pork loin with apples
List of ingredients
(Number of portions: 25)
1/4 cup vegetable oil 3 cup apple cider 2ea. 2.5 pound boneless center cut 2 tablespoons whole grain mustard pork loin, trimmed and tied 6 tablespoons cold unsalted butter Kosher salt and freshly ground black pepper 3 medium onion, large dice 3 carrots, large dice 3 stalks celery, large dice 5 cloves garlic, smashed 4 sprigs fresh thyme 4 sprigs fresh rosemary 6 apples, such as Cortland or Rome peeled, cored and cut into slices 4 tablespoons apple cider vinegar
43 Roasted pork loin with apples Meats, Overnight Roast Place a combi grid (oven rack) on top of a sheet pan and rest on a nearby work surface.
Generously rub oil, salt and pepper to fully season the pork loins and set directly onto the combi grids.
Mix onions, carrots, celery, garlic, thyme, and rosemary into a deep granite enamel pan. Use two pans if needed to allow for air-flow and browning of vegetables.
Select: meats, overnight roast Select: high sear, 145 F, close door to preheat.
When prompted to load... Place grid with pork on middle rail inside the Self Cooking Center. If cooking an extended batch, you may place multiple pork loins on each grid and use the middle and upper rails leaving the bottom rail open. Just make sure to space pork loins and allow air-flow in between.
Place granite enamel pan with your vegetables on the bottom rail to catch the drippings.
Insert the core temperature probe into the center of the pork loin, close the door.
Once cooking is complete, pork loin will mature and hold until needed. Try to mature for at least 30 minutes or longer to achieve the most tender result.
2944 Roasted pork loin with apples While pork loin is maturing, simply remove the pan with vegetables and drippings, transfer to a medium sauce pot and place on the range top at medium heat. Add your apples, vinegar and cider, bring to simmer until apples are soft. Then add mustard and remove from heat. Finish with cold butter, gently stirring until fully combined.
Note: If a range-top is unavailable, you may make the apple pan gravy directly in the granite enamel pans in the Self Cooking Center.
Remove pork, slice as needed and top with the apple pan sauce you made from the drippings! Enjoy!
Accessories: Stainless Steel Grid(s) 2 1/2" deep Granite Enamel Container, or 2 1/2" steam table pans
2945 Roasted pork loin with apples
Braised brisket with apricot (sub pork shoulder)
List of ingredients
(Number of portions: 30)
2.5 tbsp. honey 10 ea. garlic cloves, peeled 2 tbsp. olive oil 2 cups dry red wine (sub - low sugar 3.5 tsp. ground cumin cranberry juice) 2 tsp. kosher salt 2 cups beef stock, low salt 1 tsp. ground coriander 1 tsp. ground black pepper Garnish: fresh cilantro, roughly 1 tsp. ground cinnamon chopped 1/2 tsp. ground nutmeg 4.5-5.5lb brisket – flat/first cut, well trimmed OR pork shoulder 5 cups onion, chopped 1 cup carrot, medium dice 24 ea. dried apricots, halved 1 cup prunes, pitted, chopped
46 Braised brisket with apricot (sub pork shoulder) Meats, Braise Trim brisket, score the top (fatty) side, place in a container. Combine the first eight ingredients to create the rub, rub all over the scored brisket. (Cover and refrigerate for 24 hours for maximum flavor if time allows, otherwise proceed with cooking) In oiled Granite Enamel Pan, place pre- rubbed brisket in the center, then distribute onions and carrots around and on top of the meat
Cooking: Select: meats, braise, medium sear 2. Close door to preheat. Load when prompted, place brisket pan w/vegetables into the Self Cooking Center. When prompted to “Add Liquid”, add all the remaining ingredients except the cilantro garnish, then close the door. That’s it! Once liquids are added, the Self Cooking Center will braise the brisket for approx. 2.5 hours, then it will switch to “Mature & Hold” stage. Allow to hold for at least 20-30 minutes, or longer for optimum tenderization. Hint: You may braise overnight! After you “Add Liquid”, you may return the next day to remove and either chill or serve your brisket the next day!
Accessories: 2¼" Granite Enameled container 1/1 GN , or 2 1/2" steam table pan
2947 Braised brisket with apricot (sub pork shoulder) Satay maranggi purwakarta - Thai beef skewer
List of ingredients
(Number of portions: 4)
2 lb.Beef 2 onions, chopped 4 oz. grated palm sugar Vinegar 1 tbsp 3 tbsp. soy sauce 5 tablespoons soy sauce 20 skewers, soaked in water rice cake maranggi satay spices recipe: 12 pcs. shallots 8 cloves garlic 1½ tbsp coriander 2 tbsp tamarind water 1 ½ tsp salt Chili sauce: 5 pcs. small green chilli, chopped 1 red tomato, diced
48 Satay maranggi purwakarta - Thai beef skewer satay maranggi Satay maranggi: Cut the beef into cubes, about 1/2". Add the brown sugar, soy sauce and spices and mix well. Let stand for 30 minutes to allow the meat to absorb the flavor. Skewer 4-5 pieces of meat on each skewer. Grill with the showed setting. Sauce: Mix chopped green chilies, diced tomato and red onion in a bowl, add vinegar and soy sauce and stir well. Place the skewers on a serving plate and serve hot with sauce and rice cake. Tip: Use the tender parts from beef or goat; for example tenderloin, top side or the pelvis.
Accessory: Grill and roasting plate
2949 Satay maranggi purwakarta - Thai beef skewer Yam nua yang - Thai beef salad
List of ingredients
(Number of portions: 2)
Thai Beef Salad - a wholesome dish 1/5 oz. palm sugar made up of good quality grilled beef, 1/5 oz. eye bird chili, sliced thinly slice, and toss with Thai-style 1 fl.oz. oil dressing and fresh vegetables. 1 pinch salt
Meat Garnish 1/2 lb. sirloin steak 1/5 oz coriander leaf pinch of salt mint leaf pinch of pepper 1 oz. shallot, thinly sliced 1 1/2 oz. tomato, cut into wedge Dressing 1/5 oz. coriander leaves, chopped 1 fl.oz. fish sauce 1 fl.oz. lime juice
50 Yam nua yang - Thai beef salad Grilling Step 1 Place the seasoned beef onto the CombiGrill grid.
Step 2 Select iCookingControl → meat → grill, preheat will take place.
Step 3 Insert the temperature probe into the thickest part of the meat.
Step 4 Prepare the dressing and garnish ingredients in individual bowls.
Step 5 Once the beef is cooked, let it rest for 5 minutes, slice it and apply the dressing.
Step 6 Plate the beef, garnish off and is ready to serve.
Recommended Accessories: CombiGrill
2951 Yam nua yang - Thai beef salad Accessories
The original RATIONAL accessories help you make full use of your RATIONAL equipment. They are extremely rugged and thus ideal for daily, hard use in the professional kitchen.
Thanks to its excellent heat transfer properties and the non-stick coating, the roasting and baking tray is ideal for the preparation of breaded items and pastries and for frying.
The granite-enameled container is ideal for roasting, braising, pan frying and baking. Optimal browning and evenness are achieved thanks to the exceptional heat distribution.
To create grill products with steakhouse or traditional grilling patterns, the cross and stripe grill plate is ideal.
The multifunctional grilling and roasting tray gives you a perfect, diagonal grilling pattern on pan fried food, fish and vegetables.
The special grill and pizza tray, with its excellent thermal conductivity, helps you prepare pizzas (fresh or convenience) just like a professional. The reverse of the tray is suitable for grilling steaks, vegetables or fish.
Accessories The CombiGrill grid also gives you a perfect grilling pattern on pan fried food, fish and vegetables.
The rust-free, stainless steel loading grid simplifies the loading and unloading of the grill products.
The Multibaker is suitable for preparing large quantities of fried eggs, omelettes, rösti and tortillas.
The perforated stainless steel container is of extremely high quality and is thus very robust and versatile. It is suitable for all steaming applications.
Perforations across the entire container surface ensure that steam reaches the food everywhere – even in the corners.
The patented CombiFry® now allows large quantities of pre-fried products to be prepared.
The vertical arrangement of the chicken and duck Superspike ensures particularly succulent breast meat combined with crispy and uniformly browned skin. The vertical arrangement of the spare ribs on the spare rib rack means they can be gently pre-cooked to perfection – even overnight - while fully utilizing the available capacity.
The unique material composition of the RATIONAL potato baker allows you to cook baked potatoes and sweetcorn up to 50 % faster, even without aluminium foil.
The grill and tandoori skewer is ideal for preparing all types of skewer dishes.
Further information and accessories can be found at www.rational-online.de or request a copy of our accessories catalogue from +49 (0) 8191-3270.
Accessories
RATIONAL USA Inc.
1701 Golf Road, Suite C-120, Commercium, Rolling Meadows, IL 60008, United States
Tel.: Toll Free: 888-320-7274 Fax.: 847-755-9583
E-Mail: [email protected] States 09/16 United Web: www.rationalusa.com