Irinox Home - The Best in Long-Term Storage of Fresh Food

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Recipes

Main course
FILLET OF SEA BASS, COOKED AT LOW TEMPERATURE WITH MARINATED CHERRIES
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Main course
STRAWBERRY AND RADISHES ROAST BEEF
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Main course
VEAL ROLLS WITH VEGETABLES AND ANCHOVY SAUCE
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Main course
EGGPLANT BALLS WITH RAW TOMATO CREAM
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Main course
DUCK LEG COOKED AT LOW TEMPERATURE WITH PERSIMMONS
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Main course
MONKFISH WITH SPECK AND RADICCHIO
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Main course
ANCHOVYS AND COURGETTES PIE
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Main course
PORK LOIN WITH MULLED WINE WITH RADICCHIO AND POMEGRANATE
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Main course
AVOCADO SALAD, FETA AND GRILLED LIME
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Main course
CAESAR SALAD
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Main course
ROAST SEITAN WITH VEGETABLES AND COLOURED MAYONNAISE
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Main course
MASHED FAVA BEANS AND CHICORY
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Main course
RED RICE WITH CHERRY TOMATOES, CUCUMBER AND SEARED TUNA
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Main course
SCALLOPS WITH GRAPEFRUIT CHUTNEY AND ROSEMARY
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Main course
SEARED TUNA WITH TANGERINE OIL ON BEET BED
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Main course
HEART OF COD CONFIT WITH MUSTARD LENTILS AND ARTICHOKES
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Main course
POMEGRANATE SCALLOPS COOKED AT LOW TEMPERATURE
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Main course
FISH SOUP
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Main course
BLACK CUTTLEFISH INK WITH POLENTA AND CHERRY TOMATOES
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Main course
VEAL FILLET WITH COFFEE AND PUMPKIN PURÉE
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Main course
TOFU SCRAMBLE
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Main course
PORK LOIN COOKED AT LOW TEMPERATURE WITH VEGETABLE CAPONATA
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Main course
OCTOPUS CARPACCIO
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Main course
TUNA AND RICOTTA BALLS
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Main course
CONFIT OCTOPUS WITH TURNIP TOPS
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Main course
LAMB CHOPS MARINATED AND COOKED AT LOW TEMPERATURE WITH MINT AND EGGPLANTS
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Main course
TUNA TARTARE WITH MANGO AND ROASTED ALMONDS
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Main course
TUNA TARTARE WITH CONFIT TOMATOES AND STRACCIATELLA
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Main course
PISTACHIO SALMON WITH BRAISED FENNEL
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Main course
PORK FILLET COOKED AT LOW TEMPERATURE
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Main course
SALMON TARTARE
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Main course
BOILED MEATBALLS IN FRANCESINA SAUCE
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