Recipe detail

Name: French Fries Old English Style
Yield: 4
Cuisine: English
Ingredients: 250.0000 g getrocknete weiße Bohnen; 300.0000 g Dosen Tomaten in Stücken; 500.0000 g passierte Tomaten; 25.0000 g Yaconsirup; 40.0000 g brauner Zucker; 0.5000 tPcs scharfer Senf (EL); 100.0000 g Schalotten, in feine Würfel geschnitten; 1.0000 tPcs Nelke; 2.0000 tPcs Lorbeerblätter; 3.0000 g Speckaroma, pulverisiert; 2.0000 g weißer Pfeffer gemahlen; 9.0000 g Meersalz; 1.0000 g Cayennepfeffer; 800.0000 g Pommes Frites für den Kombidämpfer geeignet; 250.0000 g dickere Tomatenscheiben, recht fleischig mit kleinem Kerngehäuse; 300.0000 g braune Champignons, geviertelt; 200.0000 g Speckstreifen 0,5x0,5 und ca. 2 cm Länge; 4.0000 tPcs Landhühnerbrust; 45.0000 g Grillgewürz nach Belieben; 50.0000 ml Olivenöl; 2.0000 tPcs Limetten (Scheiben); 4.0000 g frischer Knoblauch; 12.0000 tPcs kleine Bratwürste, oder echte englische Frühstückswürstchen; 125.0000 g frischer junger Ruccola

Poultry French Fries Old English Style

4. 7. 2022

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Poultry

Cuisine: English

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

Baked Beans

Combination

50 %

Termination by time

00:15 hh:mm

145 °C

80 %

wenden

Combination

50 %

Termination by time

00:15 hh:mm

145 °C

80 %

wenden

Combination

50 %

Termination by time

00:15 hh:mm

145 °C

100 %

Grillgemüse - Champignons und Tomatenscheiben auf eine beschichte Grillplatte geben

Combination

25 %

Termination by time

00:01 hh:mm

210 °C

90 %

Grillgemüse - Tomatenscheiben aus dem Kombidämpfer nehmen

Combination

25 %

Termination by time

00:01 hh:mm

210 °C

90 %

Original english Sausage

Hot air

0 %

Termination by time

00:07 hh:mm

195 °C

80 %

French Fries - Tiefkühlware

Hot air

0 %

Termination by time

00:01 hh:mm

250 °C

100 %

Hot air

0 %

Termination by time

00:19 hh:mm

220 °C

100 %

French Fries - Frischware

Hot air

0 %

Termination by time

00:01 hh:mm

230 °C

100 %

Hot air

0 %

Termination by time

00:12 hh:mm

190 °C

100 %

Ingredients - number of portions - 4

Name	Value	Unit
dried white beans	250	g
canned tomatoes in pieces	300	g
tomato puree	500	g
yacon syrup	25	g
brown sugar	40	g
hot mustard (tbsp)	0.5	pcs
shallot	100	g
clove	1	pcs
bay leaf	2	pcs
bacon flavor, powdered	3	g
ground white pepper	2	g
sea-salt	9	g
cayenne pepper	1	g
french fries	800	g
tomato	250	g
mushrooms	300	g
bacon strips	200	g
chicken breast	4	pcs
grill seasoning as desired	45	g
olive oil	50	ml
lemon	2	pcs
garlic	4	g
sausage	12	pcs
rocket leaves	125	g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	1148.6 kJ
Carbohydrate	153.5 g
Fat	34.4 g
Protein	41.9 g
Water	0 g

Directions

Soak the white beans overnight in water. The next day, drain and rinse the beans thoroughly. Then simmer the white beans in salted water for 30 minutes. After that, drain. Now place all ingredients into a coated GN container and bake in the combi steamer as follows:
Combi steam 145°C, 50% humidity, 80% fan speed, 45 minutes, stirring every 15 minutes. After baking, remove the bay leaves and clove.
Mushrooms, bacon strips, and tomatoes: Preheat the combi steamer with a coated perforated baking tray, then grill the tomato slices for 1 minute, the mushrooms and bacon strips for 2 minutes in combi steam mode at 210°C, 25% humidity, 90% fan speed.
Tip: Use the insert timer.
Vacuum seal the land chicken breast, grill spices, olive oil, limes, and fresh garlic together and sous vide cook at 85°C in steam mode for about 40 minutes, depending on the thickness of the land chicken breast. Remove from the bag and catch the stock for further processing. Now pat the breast dry, brush with a little oil, and grill on a preheated grilling plate in the combi steamer for 4 minutes at 225°C combi steam with a humidity of 25% and a fan speed of 70%.
Small sausages, or real English breakfast sausages: Preheat the combi steamer with a coated grill plate, then grill the small sausages.
195°C in hot air mode with the steam vent open, 80% fan speed for 6-8 minutes depending on desired browning. For underground, we use fresh young arugula.
French Fries / 1st program for frozen goods:
Preheat the combi steamer, then 1 minute at 250°C dry heat with the steam vent open, then depending on the thickness of the French fries 17-21 minutes at 220°C dry heat with the steam vent open.

French Fries / 2nd program for fresh goods:
Preheat the combi steamer, then 1 minute at 230°C dry heat with the steam vent open, then depending on the thickness of the French fries 12-15 minutes at 190°C dry heat with the steam vent open.
Season the fries with your own salt recipe and serve.
Tip: Use a frying basket that is equipped with a multiple Lotan® coating.