22.08.2019 Author: Carlo Munaretto
Variety is the spice of life! That's what guests are hoping for in canteens, communal catering facilities and restaurants. Due to the hectic daily routine, however, chefs don't often have time to find fresh ideas. MKN can help you do this! As well as providing great recipe ideas, from now on we also have the matching videos showing you each procedure step by step! With our recipes you also use MKN's multifunctional equipment more effectively. How about delicious Shakshuka, for example, which can be prepared in the FlexiCombi? We've cooked this dish for you and produced a short video which you must see. It actually has a North African origin but is a national dish in Israel. It's eaten there at any time of the day, breakfast, lunch or dinner. The simple preparation and wide range of variations make Shakshuka a favourite dish in the kitchen. It's traditionally prepared with tomato purée, eggs and chilli peppers, but other vegetables such as peppers or ingredients like sheep's cheese are often added. Creativity has no boundaries! Shakshuka is served with white bread, pitta bread or flat bread. If you're cutting back on carbohydrates, you can enjoy this egg dish in tomato sauce or without bread.
For 12 servings in 1/1 GN container (6.5 cm deep)
4 garlic cloves
4 red bell peppers
6 vine tomatoes
12 yellow cherry tomatoes
4 spring onions
1 l tomato purée
1 tbsp cumin
1 tbsp Ras el hanout
2 chilli peppers
1 bunch coriander
1 bunch Italian parsley
50 ml olive oil
12 eggs (M)
Salt to season
Peel onions, remove roots and cut into thin slices. Peel garlic and chop finely. Sauté both in olive oil in a pan on an induction hob, level 6. Add Ras el hanout, cumin and salt and brown.
When the onions are light brown, deglaze with tomato purée. Mix everything well and fill into a 1/1-GN container (6.5 cm deep). Pour the sauce over evenly.
Core and remove seeds from the peppers, chillis and tomatoes and cut into thin strips. Finely dice the chilli peppers. Cut the cherry tomatoes into quarters. Spread everything evenly over the onion and tomato sauce. Sprinkle with finely chopped spring onions and bake in the preheated combi steamer.
Setting: Convection 200 °C with 100 % moisture for 2 min.
Take out the tray and press 12 wells into the tomato and vegetable mixture with a small ladle. Crack an egg into each well and put the container back into the combi steamer.
Setting: Convection 150 °C 100 % moisture for 5 min.
Serve with finely chopped coriander and/or Italian parsley.
2. Pitta bread with sheep's cheese (feta) and thyme
Quantity for one MKN FlexiRack special baking tray, non-perforated
2 kg wheat flour Type 550 (all-purpose flour)
40 g fresh yeast
40 g salt
2 tbsp dry thyme
250 g sheep's cheese
1300 ml water
Pour water into a food processor bowl and let the yeast dissolve in this. Add flour, followed by salt as well as 1 tablespoon thyme. Knead everything at a low speed into a smooth dough for approx. 10 minutes into a smooth dough.
Spread the dough onto a non-perforated GN container and place in the combi steamer.
Setting: Step 1: Steaming 35 °C 500ml steam injection
Step 2: Convection 35°C 15 min and 100% moisture
Take out the dough and carefully put it on the well greased FlexiRack. Use your fingertips to spread it out from the centre outwards so that the whole baking tray is covered.
Pour olive oil generously into the wells which have been formed by your fingers. Slide the FlexiRack into the preheated combi steamer.
Setting: Combi steaming 180 °C with 90 % moisture for 10 min.
Open the door and spread the crumbled sheep's cheese and the remaining thyme over the pitta bread. Close the door again.
Setting: Combi steaming 190 °C with 50 % moisture for 10 min.