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Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Coat the tuna steaks in sesame oil and sprinkle with salt.
3 Sear the steaks for 1 minute per side until brown but not cooked
through.
4 Remove the tuna and keep warm. Add soy sauce, sherry, ginger
and coriander to the Intellichef and stir for 1-2 minutes to make a
light sauce and remove.
5 To serve cut the tuna steaks diagonally and plate with a drizzle of
the sauce and sprinkle with sesame seeds. Serve with salad or stir
fried vegetables.
Ingredients:
• 4 fresh tuna steaks
• 1tbsp (15ml) sesame oil
• Salt
• 250ml light soy sauce
• 50ml dry sherry
• 2tsp (10ml) fresh ginger, finely
chopped
• 2tsp (10ml) coriander
• 1tbsp (15ml) sesame seeds
Seared tuna
Method:
1 Liberally season the beef with salt and pepper and rub with
coriander seeds and harissa.
2 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
3 Brown the beef on all sides. Add all the other ingredients.
4 Set the Intellichef to the Slow Cook temperature (120ºC) and cook
for 4 hours or as required.
Ingredients:
• 2kg beef joint i.e. brisket,
topside
• 8 baby onions
• 250g carrot batons
• 1tbsp (15ml) whole coriander
seeds
• 90g harissa paste, optional
• 300g potatoes, cut into quarters.
• 1 bay leaf
• 750ml hot beef stock
• Sprig of rosemary
• Salt and pepper
Slow cooked beef joint
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