The COMBEKK Carnivor Cookbook

The CARNIVOR Cookbook

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Wood Smoked Salmon Prepare at hand: 200 g fine wood chips 600 g salmon fillet A pinch of rock salt

Let’s dive into it: Soak wood chips in water for 5 minutes before placing them into the COMBEKK Dutch Oven. Put a steamer rack over the chips to create a firm stand for the salmon. Place the salmon fillet on top over medium heat. Turn on heat so the chips start to smoke. #COMBEKKTip: Put the lid on only when salmon has smoked.

Cook for 12 minutes if the lid is on or smoke for 1.5 hours if lid is off.

Turn off the heat. Top with rock salt all over to garnish.

4 servings

15 minutes

Gravad Lax Ingredients

Let’s get your hands dirty:

500g- 1kg salmon side skin on 40 g brown sugar 40 g salt 1 tbsp whole peppercorns 1 bunch of fresh dill

Make the marinade using sugar, salt, peppercorns and the finely chopped fresh dill.

Score the skin with a knife in horizontal lines. Line a tray with cling film that hangs over the sides so it can cover the salmon completely. Put the salmon in the tray, skin down. Spread the marinade on top of the salmon and cover with the cling film. Then place a COMBEKK Dutch Oven on top so the salmon can marinate under pressure. Leave in the fridge for at least 24 hours.

Unwrap the salmon, rub off the marinade, and slice the salmon as thinly as possible..

4 servings

24 hours

Mussels with White Wine What you need:

Let’s dive into it:

1 kg mussels per person

1.Soak the mussels in cold water for 20 minutes and then scrub them well under running water. Pull out any beards and discard any broken mussels. Melt butter and saute all the vegetables and garlic until softened.

1 leek, chopped 1 fennel, chopped 2 carrots chopped 2 stalks celery, chopped 3-4 garlic cloves, chopped A few sprigs of fresh thyme

2.Add the wine and the mussels and cook 4-6 minutes, until they open.

Discard any that do not open.

Sprinkle fresh parsley if using.

Spoon into bowls and serve with hunks of baguette and a fresh salad to enjoy!

4 servings

20 minutes

Scallops with Apple and Blood Sausage What you need: 1 onion 2 garlic cloves 150 ml white wine 10 g octopus ink 8 large scallops 200 g blood sausage 50 g flour 2 apples

4 servings

Get ready to impress: Cut the blood sausage in slices of 1 cm then cover them with flour. Bake them in butter in the COMBEKK Fry Pan until brown on both sides.

Take the core out of the apples, cut in slices and bake in the same butter.

Remove from the Pan. Cook onions and garlic in the same butter. Add wine and ink to boil until the sauce is deep black. Clean the COMBEKK Fry Pan then bake the scallops on high heat for 2 minutes on both sides.

Cover a whole plate with ink sauce.

Impress with a dark black landscape using the blood sausage. Place apple and scallops on top, slice the scallops horizontally for an extra white tone.

30 minutes

Pan Fried Octopus Ingredients

Let’s dive into it:

1 kg pulpo (pre-cooked octopus tentacles) 1 tbsp olive oil 2 spring onions 2 garlic cloves, peeled and crushed 1 lime sea salt freshly ground black pepper 50 g of your favourite salad.

Heat up the COMBEKK Fry Pan over high heat with a coat of olive oil. Toss in garlic and stir well until golden brown and remove so it doesn’t burn. Add the octopus, sear all sides for around 10 minutes until it reaches a nice dark color at the sides. Add the golden garlic, season with freshly ground pepper and sea salt before squeezing some fresh lime juice on top. Serve with a side dish, could be a salad of your choice, and make your octopus the star!

4 servings

45 minutes

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Octopus Paella Prepare at hand:

Let’s get your hands dirty

2 cloves of garlic 1 onion 1 carrot 15 g parsley 100 g quality chorizo 200 g octopus olive oil 1 tsp smoked paprika powder 1 red pepper 1 tbsp tomato pureĚ e 1 organic chicken stock cube 300 g paella rice 100 g frozen peas 200 g octopus (pulpo) 1 lemon 750 ml water 1 pinch of saffron

Peel and chop the garlic, onion, carrot, parsley stalks very finely. Cut the chorizo sausage.

Fry garlic, onion, carrot, parsley stalks together with chorizo and paprika for 5 minutes, stir regularly. Deseed and chop the pepper to fry in the pan for 5 minutes. Stir in the tomato purĂŠe and crumble in the stock cube, add the rice and stir for a couple of minutes to absorb the flavors.

4 servings

Put saffron into a cup of hot water to dissolve before adding it in to the rice together with the required amount of water. Season with sea salt and black pepper. Pop the lid on and simmer for 15 minutes or until almost cooked.

Add more water if needed.

Stir in the peas and octopus, replace the lid, and cook for a further 5 minutes.

Season to perfection, top with parsley and serve with lemon wedges.

45 minutes

Crab Rolls What you’ll need: 1 savoy cabbage Juice of half a lemon Salt and pepper Your favourite mayonnaise

Let’s get your hands dirty: Kill the crab before cleaning if it is still alive. Dunk the crab in boiling water for 60 seconds. Remove and submerge it in cold water.

Pull the shell off, pull from the back of the crab first. Keep the white meat only and discard the rest.

Cut into quarters by splitting down the middle from head to tail.

Remove the meat from the legs and claws. Blanch the big leaves of the cabbage so they are cooked but still crispy.

Mix mayonnaise with lemon juice, salt and pepper then stir it in the crab. Finishing up by spreading out on the cabbage leaf. Put a spoon full of the crab in the center and fold it like a burrito to enjoy.

4 servings

60 minutes

Lobster in herbs Ingredients

Let’s get your hands dirty:

1 lobster Sage Thyme Rosemary, a bunch each

Cook the lobsters in a large pot with boiling salted water. The lobster is cooked when the shell turns deep brick red.

Place the herbs in the COMBEKK Dutch Oven and slightly burn them with a blow torch. Place the cooked lobster on the smoking herbs, and smoke with lid on for about 15 minutes.

4 servings

30 minutes

Hay Chicken Ingredients

Let’s get your hands dirty:

1 roasting chicken 2 handful of organic hay 50 g butter 100 ml olive oil 3 cloves of garlic, chopped 3 shallots, chopped 1 tbsp chopped rosemary 1 tbsp chopped thyme 1 tbsp mustard Finely grated zest of 2 oranges and 2 lemons 10 star anise 2 tbsp coriander seeds

Make a mixture of the rosemary, thyme and mustard. Add 1 tbsp of butter and season with salt and pepper. Rub it all over the chicken well before putting it into the Dutch Oven.

4 servings

Mix the hay with the zest, star anise and coriander seeds in the COMBEKK Dutch Oven then place the browned chicken on top. Cover and roast until the juice run clear at the thigh when pierced for about 1,5 hours. Let it rest for approximately 10 minutes before serving

30 minutes

Coq au Bière First get this: 50 g butter splash of olive oil 12 small shallots peeled 125 g bacon/pancetta sliced into strips 4 garlic cloves thinly sliced Chicken: 4 thighs and 4 drumsticks 250 g small chestnut mushrooms 2 bottles of Orval trappist ale 125 ml cream salt and pepper A handful of chopped parsley

4 servings

Let’s dive into it: 1. Melt the butter and oil together in your COMBEKK Dutch Oven. Brown the chicken pieces all over then remove.

Add shallots and bacon and fry until the shallots are glazed and the bacon has rendered its fat. Add garlic and saute for another 30 seconds before removing the mixture from your Dutch Oven (leave the fat behind). Add mushrooms and fry for 5 minutes.

2. Add the onions and bacon mixture along with the browned chicken back to the Dutch Oven. Pour in the ale and simmer for 15-25 minutes under low heat until the chicken is cooked. Whisk the cream into the sauce, add chopped parsley and season as desired. Serve hot and enjoy.

45 minutes

Pan Fried Duck Breast Ingredients

Let’s get your hands dirty:

2 duck breasts, skin on Salt and pepper 50 ml olive oil

Dry pat the duck breasts and score the skin with a sharp knife. Rub in salt and pepper then cook skin down in hot oil in the COMBEKK Fry Pan. Turn and cook it for another 4 minutes when the skin has reached a nice color. #COMBEKKTip: If the duck is not fully cooked at this point, finish the cooking in the oven pre-heated to 220C. Let the duck breasts rest for 10 minutes before serving . Place it on a chopping board and enjoy.

4 servings

20 minutes

Confit de Canard Prepare at hand: 4 whole duck legs 2 tbsp sea salt 8 garlic cloves, peeled and bashed 2 small shallots, thinly sliced 4 sprigs fresh thyme 4 juniper berries, bashed 1 tbsp freshly crushed black pepper 1 L duck or goose fat

Let’s get your hands dirty: Rub washed and dried duck legs with salt and pepper. Place in a freezer bag and put in half of the garlic cloves, sliced shallots, thyme leaves, crushed juniper berries and bay leaves and leave it to fully absorb the flavours for 24 hours.

Take ducks legs out of the fridge to reach room temperature before cooking. Melt goose fat slowly until liquid in the COMBEKK Dutch Oven. Dip the duck legs in so that they are completely covered. Slow cook the legs at 60C for 6 hours. Turn off the heat when the duck meat is tender and easily falls from the bone. Take the legs out and serve them hot with some potatoes and enjoy.

4 servings

6 hours

Crispy Pork Belly Ingredients 1 Pork belly 1.2 -1.6 kg serves 4-6 people salt and ground black pepper to taste 1 tbsp honey

Let’s get your hands dirty: Preheat the oven to 220°C. Score the skin of the pork belly with a sharp knife in squares.

Rub the skin of the meat with a lot of salt, more than you would normally use as this will help dry out the skin.

Season meat with salt and pepper to taste. Place the pork belly skin up in the COMBEKK Dutch Oven, inside the pre-heated oven.

Roast the belly for 4 hours (or until cooked) at 160 and turn up temperature to 240 and grill the final half hour for a crackling crust.

Level up the taste by drizzling 2 tablespoons of honey over the skin surface every hour.

4 servings

4,5 hours

Pig Cheek Stew Prepare at hand:

Let’s get started:

2 kg of pork cheeks, cleaned 150 g unsalted butter 2 tbsp olive oil 2 chopped onions 2 tbsp flour 2 cloves of crushed garlic 2 sprigs of thyme 1 thick slice of white bread 2 tbsp sharp mustard 1 bottle of dark Trappist beer 400 ml of brown fond pepper and salt

1. Remove the membranes from the pork cheeks or ask your butcher to do it for you. Season them with salt and pepper. Put the olive oil together with half of the butter in your COMBEKK Dutch Oven. Cook the pork cheeks until they reach a nice color on both sides then remove.

2. Remove the fat from the pan.

Melt the remaining butter in the same COMBEKK Dutch Oven and fry the onion. Add flour, stir well and add the pork cheeks, garlic, thyme and bay leaf. Spread the bread with the mustard and place on top of the meat.

3. Pour beer into the Dutch Oven and cook lid-on with a gentle heat for 90 minutes. Remove the lid from the pan and allow the sauce to reduce to the desired thickness.

Season with salt and pepper before serving .

4 servings

120 minutes

Chili con carne Prepare at hand: 4 tbsp vegetable oil 1 yellow bell pepper, chopped 1 red bell pepper chopped 1 yellow onion, chopped 1 kg stewing beef 2 beef bouillon cubes 2/3 cup red wine 2 cans diced tomatoes 2 garlic cloves, crushed 1 can tomato paste 1 1/2 tsp paprika 2 1/2 tsp chili powder 1 tsp cayenne pepper 2 1/2 tsp dried basil 1/2 tsp dried oregano Salt and pepper

4 servings

Let’s dive into it: Heat oil in the COMBEKK Dutch Oven.

Cook

peppers

and

onion,

until

softened. Add the beef and cook until browned.

Crumble

over

bouillon

cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste.

Season with paprika, chili powder, cayenne pepper, basil, oregano. Season with salt and pepper. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.

120 minutes

Beef Sliders With Caramelized Onions First get these: 1 kg ground beef 10 medium onions 30 g salt 5 ml olive oil 1 tbsp mustard 10 -18 small slider buns

Let’s get things creative: Cut half centimeter onion rings. Heat the COMBEKK Fry Pan to medium-high heat with olive oil to coat the bottom. Add onions and turn the pan down to medium.

Cook for 20-30 minutes before stirring. Flip the onions. Brown them evenly.

Add a couple tablespoons of water to release the fond and avoid burning. Within an hour, onions should be perfectly browned.

Mix together the beef, egg, panko and mustard and season with salt and pepper. Mix it all well, form patties and grill in the COMBEKK Fry Pan. Cook on high heat for a couple minutes on each side to get a nice sear. Cut buns and brush them with clarified butter or olive oil and grill or toast until golden. Now you’re ready to build your burger with the caramelized onions.

4 servings

90 minutes

Original Dutch Stew First get this: 1 kg of stewing beef 250 g chopped onions 3 cups vinegar 3 cups water 4 cloves 1 bay leaf 3 tbsp of apple jam/ syrup 5 slices gingerbread 1 tbsp sugar 10 peppercorns 50 g of butter

Let’s get started: Cut the meat into pieces and marinate it for at least 2 hours but preferably 24 hours in vinegar, salt, pepper, bay leaf and cloves.

Remove the meat from the marinade and cook for two minutes at a medium high heat of 110°C in the COMBEKK Dutch Oven and add the onions.

Add the marinade, syrup and sugar and simmer for three hours at a low heat of 60°C for stewing. Simmer with gingerbread in the last hour for some extra thickness.

4 servings

3 hours

Flank Steak Prepare at hand: 1,5 kg of flank steak 3 limes 4 tbsp olive oil 75 ml soy sauce 3 tbsp ground cumin 1 tbsp of sugar 2 tsp chilli flakes Dressing: 1 bunch of coriander 2 green chilli peppers (with seeds if you like it hot) 2 cloves of garlic, chopped 1 small onion, finely chopped 5 tbsp red wine vinegar Pepper and salt, to taste

Let’s get your hands dirty: Mix lime juice, soy sauce, cumin, olive oil, sugar and chilli flakes together.

Sprinkle the steak with some salt and pepper then marinate it in this the mixture..

Mix together all the ingredients for the dressing, season with salt and pepper.

Fry the steak in your COMBEKK Fry Pan, about 5 minutes on each side.

Take the steak out of the pan and let it rest for about 10 minutes.

Thinly slice the meat (against the grain), sprinkle with the dressing then savour immediately.

4 servings

45 minutes

Port Braised Lamb Shank What you will need:

Let’s dive into it:

4 lamb shanks , around 400 g each Salt and pepper 2 tbsp olive oil 2 garlic cloves , finely chopped 1 onion , chopped 1 celery stalk, chopped 1 carrot, chopped 3 tbsp flour 500 ml beef broth 375 ml red wine 3 tbsp tomato paste 5 sprigs thyme 5 fresh bay leaves

Rub salt and pepper on the lamb to season.

Heat 1 tbsp oil in the COMBEKK Dutch Oven over high heat and cook the lamb shanks until browned on each side.

Turn heat down to medium. Add oil, garlic, onion, carrot and celery. SautĂŠ for 5 minutes until onion is softened. Add flour, stir until it is cooked, then add the red wine.

Add lamb back in so the meat is mostly submerged. Simmer, then turn heat down to medium low and cover with lid for 2 hours then remove lid and simmer for 30 minutes.

Remove lamb to a plate, serve with the sauce and enjoy.

4 servings

45 minutes

Pan Fried Lamb Rack Prepare at hand:

Let’s get your hands dirty:

1 lamb rack consisting of 6 to 8 chops olive oil for cooking 2 tsp dried oregano, or 1/2 cup chopped fresh 4 cloves garlic minced 1 tsp salt 1/2 tsp ground black pepper

Pat dry chops. Mix all ingredients together to create the marinate. Rub it to the meat and marinate for at least an hour but preferably overnight.

Let lamb chops come to room temp.

Heat oil in the COMBEKK Fry Pan over high heat until just starting to smoke. Fry for 4-5 minutes each side, depending on the thickness.

Let rest for 5 minutes, sprinkle salt and pepper on top then serve and savour!

4 servings

45 minutes