GastroNorm SiliconeContainers

RECIPES

Jesús Almagro

I would like to share the following recipes with you that I have prepared using Araven’s new GastroNorm Silicone Containers. They allow food to be cooked and preserved in the same container.They can be used for any type of food and ensure even cooking throughout.The containers are versatile and robust (+250ºC/482ºF) which means that they can be used in microwave or steam ovens. With Araven’s GN silicone containers and lids foods cook in their own juices.Non-stick which means that there is no sauce wasted when serving and makes them easy to clean.

Roast lamb with mustard, mint and potato rounds.

Application:GN1/1 and GN1/2 silicone containers in dry fan oven at 180ºC (356ºF) and 160ºC (320ºF). GN1/2 silicone container in microwave oven at 1490W.

Preparation:Lamb:Season the loins of lamb and cut them in two. Brown the meat in a dry oven at 180ºC (356ºF) in a GN1/2 silicone container and when evenly browned coat with mustard. Add white wine and the lamb juices, soya sauce and mint. Roast for 2 hours at 160ºC (320ºF) in a dry oven, coating the meat with its own juices every 20 minutes until it is glazed. Once cooked, remove the loins and remove the sauce from the mould using a spatula. Thicken the sauce with cornflour if necessary. Potato rounds:

2

Ingredients (4 pax):Lamb loinFresh mintDijon mustardSoya sauceLamb juiceOlive oilSaltCornflourBlack pepperWhite winePotato rounds:PotatoesOnionsGarlicSaltOilWhite wineChopped parsley

2 pieces7 sprigs

10 gr (0.352 oz)30 gr (1.058 oz)30 gr (1.058 oz)

1 dl (0.105 qt)to taste

10 gr (0.352 oz)to taste

1 dl (0.105 qt)

120 gr (4.232 oz)60 gr (2.116 oz)

1 cloveto taste

1 dl (0.105 qt)0,5 dl (0.052 qt)20 gr (0.705 oz)

Peel potatoes and cut into rounds, season. Finely slice the onions and crush the garlic. Place the potatoes, garlic and onions In a GN1/1 silicone container and cover with oil and white wine. Place in the microwave oven and cook it at the highest setting (1490W) for approximately 8 minutes. Finally remove the oil and finish off for 10 minutes in a dry fan oven at 180ºC (356ºF).

Finish and presentation:Glaze the lamb loins with the mustard sauce and sprinkle with thin strips of mint. Serve the potato rounds with chopped parsley and a drizzle of olive oil as a side dish.

See recipe video in www.araven.com3

Baked sea bass with potato stewAnd black olives with thyme.

Preparation:Remove fish scales and fillet the fish. Set aside.Peel potatoes and slice into rounds. Cut peppers into strips. Macerate the garlic and slice the olives.Add the oil to a GN silicone container and spread out the potatoes together with the garlic and peppers in strips. Season with salt and add a bay leaf, thyme, white wine, sherry and black olives. Cover with the silicone lid and bake in a dry fan oven at 180ºC (356ºF) for 30 minutes.

Then take the container out of the oven and place in it the previously seasoned sea bass fillets and fish stock. Return to the oven and bake for a further 12 minutes at 190ºC (374ºF) without lid.

Finish and presentation:Place the fish fillets on a bed of potatoes and the other vegetables.

Application:GN 1/1 silicone container with lid in a dry fan oven at 180ºC (356ºF).GN 1/1 silicone container in dry fan oven at 190ºC (374ºF).

Ingredients (4 pax):Sea bassPotatoesRed pepper Green pepperGarlicBay leafThymeOlive oilWhite wineSaltPepperSherryParsleyBlack olivesFish stock

750 gr (26,45 oz)4 pc1 pc 1 pc

1 clove1 leaf

2 sprigs1dl (0.105 qt)1 dl(0.105 qt)

to tasteto taste

1 dl (0.105 qt)1 sprig

20 gr (0.705 oz)1 dl (0.105 qt)

4

Chocolate Brownie With melted chocolate.

See recipe video in www.araven.com

Application:GN1/3 silicone container/mould in microwave oven.GN1/3 silicone container in dry fan oven at 200ºC (392ºF).

Preparation:Cut up the chocolate and melt it in the microwave together with the butter in a GN1/3 silicone container.Whisk the egg whites with the sugar until they are stiff. Pour the yolks onto the whites and fold in the sugar.Add the mixture of yolks and whites to the chocolate together with the walnuts. Fold in using a spatula.Pour the resulting mixture into a GN 1/3 silicone container and bake in oven at 200ºC (392ºF) for 12 minutes.

Finish and presentation:Once cool, take out of mould and serve with milk chocolate that has previously been heated in a microwave oven in a GN1/3 silicone container.

Ingredients (4 pax):Egg yolkEgg whiteButter ChocolateSugarWalnutsMilk chocolateMilk

120 gr (4,232 oz)2 pcs

90 gr (3,174 oz)180 gr (6,349 oz)30 gr (1.058 oz)20 gr (0.705 oz)

200 gr (0.705 oz)1 L (1.056 qt)

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ARAVEN EQUIPMENT, S.A. CVAv. Pso. de la Reforma, 107-601Col. TabacaleraTel. +52 55 53 654 30406030 C. México - (DF México)

ARAVEN EQUIPMENT, LLC3325 N.W. 70 - TH AvenuePhone: (305) 777-0548 Ext.2004Fax (305) 477-405033122-1332 Miami, Florida (USA)

ARAVEN, S.L. Polígono. Malpica, calle E,7 50057 Zaragoza (Spain)Tel.: +34 976 465 200 Fax: +34 976 574 299

Warm escalivada with egg baked at 72ºC (161ºF) and crispy Iberian ham.

Preparation:Place the vegetables in a GN1/1 silicone container, season, add olive oil and roast in a dry fan oven at 180ºC (356ºF) for 45 minutes. Once the vegetables are roasted, peel off their skins, cut them into strips and set them aside with their juices, which are easy toy remove from the container using a spatula.

Eggs: Place the eggs, 60 g each (2.116 oz) in a GN1/3 silicone container and cook for 25 minutes in a steam-fan oven at 65ºC (149ºF) with a 60% moisture level.

Ham: Cut wafers of Iberian ham and toast in microwave.

Finish and presentation:Place the strips of vegetables on a plate and top with the egg and crispy ham.

Application:GN1/1 silicone container in fan oven at 180ºC (356ºF).GN1/3 silicone container in fan oven, steam at 72ºC (161ºF) and 60% moisture level.

Ingredients (4 pax):Red pepperGreen pepperOnionSherry vinegarAubergineGarlic0.4º Olive oil SaltPepperEggs (60g/unit)Iberian hamChives

1 pcs1 pcs1 pcs

1 dl (0.105 qt)1 pcs

2 cloves1 dl (0.105 qt)

to tasteto taste

4 pcs20 gr (0.705 oz)10 gr (0.352 oz)