Recipe Book Cook Vision by Tramontina Australia

Cook as you always would, just quicker and healthier!

Tramontina invites you to learn a little bit more about its history. Established in 1911 in Brazil, innovation, design, technology and, above all, human resources have laid the foundations for Tramontina’s success and growth. At Tramontina, we believe people are our most important asset. Respect for differences and diversity is at the heart of our company, which is soundly rooted in some of the most diverse regions of the globe. Social awareness and respect for the environment are major considerations that dictate the actions of Tramontina’s 11 manufacturing units, which are always concerned with the welfare and the quality of life of our neighbours in the surrounding communities. The brand that has won the hearts of Brazilians is today present in over 120 countries and has produced over 18,000 different products. Regard for cultural differences and diversity in each one of these countries is one of the business principles of Tramontina. We blend in-house values with local traditions, which generates a cohesive and harmonious organisational atmosphere in all our units in Brazil and worldwide. A company can only achieve such strength with the support of its associates and partners who share the same goal: optimum customer satisfaction. From the beginning of its journey, Tramontina has always relied on its valuable personnel and, little by little, has created relevant partnerships and cemented two-way respectful relationships that have contributed to its growing market share. It is what Tramontina really believes in – reliability, valued partnerships and respect – that guides all of our business activities and leads to positive yields for our partners and customers.

www.tramontina.com.au 5

ABOUT THE CHEF JUAN CARLOS PANCORBO Having migrated to Australia as a very young child, I grew up with my family in Sydney absorbing my father’s great passion for food and cooking. In particular, my father introduced us to the delicious Spanish traditional cuisine. He would create nutritious menus prepared with a lot of love but always bringing our attention to the importance of the quality of the simple ingredients involved: the fresh seafood, the olive oil, the seasonal vegetables and the tasty but subtle touch of the unique spices. Whilst on a holiday in Spain, I met my wife, Rosa. Since then, we have frequently enjoyed visiting the different regions of Spain discovering their charm and what each one of those beautiful areas has to offer in terms of flavour. Indeed, Spaniards are very fortunate in having such a rich and sophisticated food culture. Finally in 2010, after having spent the last 18 years working in the finance industry, it was time for me to share that fantastic passion for food and cooking that I had inherited from my father with food lovers in Sydney. I am currently running my own business “Casa Pancorbo” with my wife as well as working on the side as Tramontina Australia’s Chef. I have already worked “ The Tramontina COOK VISION is with a range of products from Tramontina but nothing revolutionary. I use it for cooking in like the COOK VISION. my own home almost every day. It’s too easy!”

- Carlos Pancorbo

It is truly a product ahead of its time, something that is guaranteed to revolutionise the way we cook in any kitchen whether you are a professional or armature. I hope you enjoy cooking and creating these dishes with the COOK VISION as much as I did.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

ABOUT THE TRAMONTINA COOK VISION The Tramontina COOK VISION displays its true strength when used with a sealed lid. This ensures that the loss of steam is kept to a minimum and nutrients of the food are preserved during the cooking process. Different from cooking with ordinary cookware, the COOK VISION prevents vitamins and micro nutrients being flushed out and therefore produces healthier, tastier food. Potatoes, vegetables, meat and fish retain their own taste, form and colour, ensuring you can enjoy the best of what nature has to offer. The lidâ&#x20AC;&#x2122;s patented single-handed opening and closing mechanism is easy to use and seals the pot air tight. Due to the slight build-up of pressure inside the pot, the contents reach a temperature of just over 100Â°C, leading to a noticeable acceleration of the entire cooking process. The pressure release valve constantly equalises the pressure and prevents excess pressure from building up inside the pot. The Tramontina COOK VISION has also set a new benchmark in cooking technology. A specially developed, patented spherical valve enables easy opening and lifting of the lid at any time during cooking. And in addition to saving energy via shorter cooking times, the COOK VISION also saves energy through the reduced time needed to heat-up the pot, since you can cook with much less water than required by traditional cooking pots. For maximum nutrient preservation, use a steam basket insert so the food is cooked only with steam and does not come in contact with the water.

THE NEXT GENERATION IN COOKING WITH PRESSURE! 7

COOKWARE COMPONENTS 3

2 8 9

10 6. Pressure release valve

2. Bakelite handles

7. Silicone Cap/Cover

3. Patented safety-valve

8. Content scale inside the pot

4. Glass Lid

9. Gasket

5. Lid closure mechanism

10. Triply Bottom

d c b a

a. knurled nut Patented safety valve

Pressure release valve

1. 18/10 Stainless steel body

b. valve gasket e

c. valve dowel

d. valve steam guide

e. steel ball

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

IMPORTANT SAFETY INSTRUCTIONS The Tramontina COOK VISION allows you to cook as you always would, just in a quick and healthier way. Please find below some important safety instructions.

Always add A MINIMUM OF 250ml of liquids when cooking with low pressure to prevent food from burning.

Never fry under low pressure (WITH lid on).

THE TRAMONTINA COOK VISION IS NOT SUITABLE FOR OVENS.

Dishwasher safe for Body parts only.

use only original replacement parts and always clean valves and gasket after each use.

Always keep the COOK VISION out of reach of children AND Never leave the COOK VISION unattended when it is WORKING under pressure.

do not exceed the maximum capacity when cooking under low pressure.

Excess froth created by foods must be skimmed off before closing the cooker .

ALWAYS REMOVE THE COOK VISION LID AFTER YOU FINISH COOKING WITH IT. IF LEFT ON THE COOKER, THE LID MAY SUFFER FROM A VACUUM PULL, BREAK OR SHATTER.

FOR A COMPLETE SET OF INSTRUCTIONS REFER TO THE USERâ&#x20AC;&#x2122;S GUIDE ENCLOSED IN THE COOK VISION BOX!

Stock and Soup Recipes Pg 12-39

Red Meat Recipes Pg 40-57

Vegetarian Pg 90-99

COOK VISION Tips and Tricks Pg 100-103

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Chicken Recipes Pg 58-69

Seafood Recipes Pg 70-89

Food Preparation and Cooking Tips Pg 104-105

Product Range and Trouble-Shooting Pg 106-107

STOCK AND SOUP RECIPES Stock is a flavoured liquid. Stock is very much a product of its preparation method. It forms the basis of many dishes, particularly soups, stews, sauces and other heavy liquid based dishes. Making stock/s involves simmering animal bones and/or meat, seafood, or vegetables in water and/or wine while adding aromatics such as herbs and spices for more flavour. Our stock recipes range from beef to vegetable and we recommend using them for any of our dishes when necessary. Of course you can always buy your own stock, but if you have spare time and want to save money. As well as have a good supply of stock at home then why not make your own. Time will vary depending on the stock you choose to make and we recommend making in bulk. All stocks can be refrigorated for up to 3 days and/ or frozenin an air tight container until time of use.

BEEF STOCK Total Time: 2 hours and 35 minutes QUANTITY: 1.5L Preparation: 5 minutes Cooking: 2hours and 30 minutes INGREDIENTS: • 1.5kg beef bones • 2 medium brown onions, both cut into wedges • 2 medium carrots, chopped • 2 celery stalks, chopped • 1 tsp whole black peppercorns • 3.5L of water • 2 sprigs flat-leaf parsley • 10 sprigs fresh thyme (single sprigs) • 2 fresh bay leaves

METHOD: 1. Preheat oven to 200 degrees and roast beef bones, turning occasionally until brown for 25-30 minutes. 2. Add carrots, celery and roast together with beef bones for an extra 25 minutes. Once cooked remove from the oven and leave to the side. 3. Meanwhile, tie together parsley, thyme and bay leaves with kitchen string. To make a bouquet garni. 4. Add 3.5L of water to COOK VISION, add the peppercorns, beef, celery, carrots and bouquet grani. 14

5. Bring to the boil. Reduce heat to low. Simmer for 1.5 hours or 2 hours. 6. Place a large piece of muslin cloth in a strainer or fine colander. Strain stock. Discard solids. 7. Cool for 1 hour. 8. Refrigerate for up to 3 days or freeze.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Make your own fresh stock, use on the same day with your dishes or store in the fridge for 3 days. Stock can also be frozen to last longer. Full of flavour and well worth the cooking time!

VEGETABLE STOCK Total Time: 2 hours and 45 minutes QUANTITY: 1.5L Preparation: 10 minutes Cooking: 2hours and 35 minutes INGREDIENTS: • 1 tbsp vegetable oil • 2 large brown onions, halved, coarsely chopped • 1 (about 300g) Rutabaga, peeled, coarsely chopped • 2 carrots, peeled, coarsely chopped • 4 celery sticks, coarsely chopped • 3L (12 cups) cold water • 6 fresh parsley stalks • 10 whole black peppercorns • 3 dried bay leaves

METHOD: 1. Heat the oil in a COOK VISION over medium-high heat. 2. Add the onion, rutabaga, carrot and celery and cook, stirring, for 5 minutes or until brown. 3. Add the water, parsley, peppercorns and bay leaves and bring to the boil. Use a fine-slotted spoon or fine metal sieve to remove any scum that rises to the surface.

4. Reduce heat to medium-low and simmer for 2hours, skimming the surface every 30 minutes. Remove from heat. Set aside for 30 minutes to cool slightly. 5. Place a fine sieve over a large heatproof bowl. Carefully strain stock through the sieve. Discard contents of sieve. Cool for 1 hour to room temperature. 6. Cover the stock with plastic wrap or place in an airtight container and store in the fridge (for up to 3 days or freeze). Use stock as required.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Make your own fresh stock, use on the same day with your dishes or store in the fridge for 3 days. Stock can also be frozen to last longer. Full of flavour and well worth the cooking time!

CHICKEN STOCK Total Time: 2 hour and 40 minutes QUANTITY: 1.5L Preparation: 10 minutes Cooking: 2 hour and 30 minutes INGREDIENTS: • • • • • • • •

2kg chicken bones 1 large onion, quartered 1 leek (white part only), chopped 3 celery stalks, quartered 2 garlic cloves 2 bay leaves 1 tsp whole black peppercorns 1 tsp sea salt

METHOD: 1. Put ingredients into the COOK VISION with 1 tbsp sea salt and cover with water. 2. Cover with the lid, then bring to a boil on medium-high heat. 3. Open to stir and then reduce heat to medium-low. 4. Close the COOK VISION and allow to simmer on low heat for 1.5 hours or until meat falls of the bone. 5. Strain stock through a muslin-lined sieve. Discard solids. 6. Cool for 1 hour. 7. Refrigerate for up to 3 days or freeze. 18

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Make your own fresh stock, use on the same day with your dishes or store in the fridge for 3 days. Stock can also be frozen to last longer. Full of flavour and well worth the cooking time! Chicken stock is one of the few versatile stocks. It can be used in vegetable dishes in order to add extra flavour. 19

FISH STOCK Total Time: 30 minutes QUANTITY: 1.5L Preparation: 2 minutes Cooking: 28 minutes INGREDIENTS: • 1 kg bones of white-fleshed (non-oily) fish and prawn shells • 30g butter • 1 large onion, finely chopped • fennel trimmings (optional) • 250ml (1 cup) dry white wine • 1 bay leaf • 6 stalks flat-leaf parsley • 10 black peppercorns • 2L water

METHOD: 6. Strain through a fine sieve. 1. Rinse fish bones and prawn shells. 7. R efrigerate for up to 1 day or freeze for 2. Heat butter in COOK VISION over up to 1 month. medium heat. 3. Add onion,bay leaf, parsley, peppercorn, and fennel. Cook, stirring occasionally, for 8 minutes or until soft. Add fish bones and prawn shells, and stir until bones whiten. 4. Add wine and 2L (8 cups) water to the pan and bring to a simmer. 5. Reduce heat to low–medium and simmer gently for 20 minutes (do not let the stock boil). 20

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Make your own fresh stock, use on the same day with your dishes or store in the fridge for 3 days. Stock can also be frozen to last longer. Full of flavour and well worth the cooking time!

Everyone loves minestrone soup only because of the diverse range of ingredients that is involved in the final dish. Everything from meat to pasta to vegetables. This soup is perfect for a cold winter night.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

MINESTRONE SOUP Total Time: 30 minutes Serves: 4 people Preparation: 5 minutes Cooking: 25 minutes INGREDIENTS: • 4 large slices of panini • 2 medium vine ripened tomatoes, cut into 1/2 cm thick slices • 4 fresh basil leaves • 2 cups broccoli florets, cut into 2 cm • 3 tbsp olive oil, plus extra for drizzling • 1 small brown onion, finely chopped • 3 cloves garlic, finely chopped • 1/2 tsp dried chilli pepper flakes • 3 celery stalks, small dice

• • • • • • • • •

2 carrots, peeled, small dice 2 cups tinned diced tomato 1 and a 1/2 cups small shell pasta 6 cups chicken stock *refer to pg 18 1 can cannellini beans, rinsed 2 zucchinis, skin only, small dice 2 cups baby spinach leaves 1 tbsp lemon juice 3/4 cup parmigiano reggiano, parmesan cheese, finely grated

METHOD: 1. Heat oil in the COOK VISION over medium heat. 2. Cook brown onions until transparent then add the garlic, chilli pepper flakes, celery and carrots. Allow to cook for 5 minutes, while stirring occasionally. Season with salt and pepper. 5. Remove soup from the heat and add 3. Add tomato, pasta and stock and spinach, basil and lemon, season to bring to a simmer. Let cook for about taste with salt and pepper. 5 minutes (with lid on) or until pasta 6. Using a sharp serrated knife cut each is soft. panini in half on an angle. 4. Once pasta is cooked, reduce heat 7. L adle the soup evenly among four to low and add beans, broccoli and serving bowls, garnish with Parmesan zucchini and cook for a further and serve with the panini. 3-4 minutes. 23

Idea to serve as a side dish or by itself these purĂŠes are rich in flavour. Can be served as the perfect side dish for almost any dish, you just have to find the right combination. Soups make the perfect meal for cold winter nights, with a range of ingredients and varieties. There are so many possibilities and endless results. So many flavours and varieties to satisfy anyone.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

CARROT SOUP Total Time: 30 minutes Serves: 4 people Preparation: 5 minutes Cooking: 25 minutes INGREDIENTS: • • • • • • •

1kg carrots, chopped 6 cups chicken stock *refer to pg 18 3 cloves garlic, chopped 2 tbsp dried dill 150g butter 1 ½ tsp salt bread to serve

METHOD: 1. Wash the carrots and put them through a blender until the carrot mixture resembles that of a purée. You can then add the garlic, dill and blend together. 2. In your COOK VISION, over high heat, combine the chicken stock, salt and butter. Allow to heat for a minute and then add the carrot mixture. 3. Close COOK VISION and leave to cook for 15-20 minutes, until combined, boiling and cooked. 4. Season with additional garlic or dill if needed. 5. Serve with bread.

Idea to serve as a side dish or by itself these purĂŠes are rich in flavour and variety. Can serve as the perfect side dish for almost any dish, you just have to find the right combination. Soups make the perfect meal for cold winter nights, with a range of ingredients and varieties. There are so many possibilities and endless results. So many flavours and varieties to satisfy anyone.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

CREAMY TOMATO SOUP Total Time: 25 minutes Serves: 4 people Preparation: 5 minutes Cooking: 20 minutes INGREDIENTS: • • • • • • • • •

225g tomatoes skinned and chopped 290g silken tofu 1 onion chopped 1 clove garlic, crushed 1 green capsicum, chopped and deseeded 2 tbsp tomato purée 2 tsps of freshly chopped basil 285ml vegetable stock *refer to pg 16 1 tbsp olive oil

METHOD: 1. Drizzle base of COOK VISION with olive oil. 2. Fry the onion, garlic and green capsicum in the oil until onions are transparent. 3. Combine all the remaining ingredients into a blender and allow to come together until puréed, add the tofu in last. 4. Add the mixture to the COOK VISION. Cover and cook for 10-20 minutes. 5. Season to taste and serve with bread.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

PURÉED MUSHROOM SOUP Total Time: 30 minutes Serves: 4 people Preparation: 5 minutes Cooking: 25 minutes INGREDIENTS: • • • • • • • • •

2 tbsp olive oil 1 onion, coarsely chopped salt and freshly ground pepper 600g mushrooms, trimmed and quartered 1 baked potato peeled and chopped 1 cup chicken stock *refer to pg 18 1-3 tsp fresh lemon juice 1 tbsp salt 1/2 tbsp pepper

METHOD: 1. Drizzle base of COOK VISION with olive oil and allow to heat on medium heat. 2. Add onion and cook until transparent. 3. In a blender add all the ingredients (except lemon juice) until the consistency resembles a purée. 4. If necessary add water to adjust the consistency and/or a little flour to thicken the sauce. 5. Add this mixture to the heated COOK VISION, stir until combined with onions. Close the lid and allow to cook for 15-20 Minutes. 6. Season with salt, pepper and lemon juice. Serve with bread. 29

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

VEGETABLE SOUP Total Time: 30 minutes Serves: 4 people Preparation: 10 minutes Cooking: 25 minutes INGREDIENTS: • • • • • • • •

1 tbsp olive oil 1 brown onion, chopped 2 garlic cloves, crushed 4 shortcut bacon rashers, chopped 1 medium zucchini, chopped 1 medium carrot, peeled, chopped 3 celery stalks, trimmed, chopped 1/2 (600g) cauliflower, cut into small florets • 400g diced canned tomatoes

• 1 L beef stock *refer to pg 14 • 1 cup dried mini penne pasta • 1/4 cup chopped fresh basil or continental parsley leaves • 1 can white beans (optional)

METHOD: 1. Drizzle base of COOK VISION with oil and allow to heat over medium-high heat. 2. Add onion, garlic and bacon to the COOK VISION and stir for 3-5 minutes or until bacon is golden. 3. Put into a blender the zucchini, carrot, celery and cauliflower. Blend until the mixture is combined and resembles a purée. 4. Pour the mixture into the COOK VISION, add canned tomato, beef stock and water until it achieves the desired consistency. Stir to combine and close the COOK VISION. Allow to cook for 20-25 minutes or until simmering.

5. I f desired add pasta and season with salt and pepper. 6. Serve warm with chopped basil or continental parsley.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

PUMPKIN SOUP Total Time: 40 minutes Serves: 4 people Preparation: 10 minutes Cooking: 30 minutes INGREDIENTS: • • • •

1 tbsp olive oil 1 brown onion, coarsely chopped 2 tsp ground cumin 1.2kg butternut pumpkin, peeled, seeded, coarsely chopped • 1L (4 cups) chicken or vegetable stock *refer to pgs 16 and 18

• • • •

1 tsp of natural yogurt 1 garlic clove 1 potato, 130gs Turkish bread, extra virgin olive oil and pepper, to serve

METHOD: 1. Add oil to COOK VISION and allow to heat on medium heat. 2. Add onions and cook until golden, then add cumin and stir for 1 minute or until aromatic. 3. Gather pumpkin, potato and stock into a blender and allow to combine until the mixture resembles a purée. 4. Pour into the COOK VISION, close and allow to simmer for 20-25 minutes 5. Top with a dollop of natural yogurt. Sprinkle with pepper and serve with cut Turkish bread.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

ZUCCHINI AND SUMMER SQUASH PURÉE Total Time: 35 minutes Serves: 4 people Preparation: 10 minutes Cooking: 25 minutes INGREDIENTS: • • • • • • •

1 medium onion 1 tbsp oil or butter ½ tsp salt plus more to taste 4 medium zucchini 500ml vegetable stock *refer to pg 16 freshly ground black pepper freshly grated nutmeg

METHOD: 5. Close lid and cook till boiling. This 1. Drizzle the base of the COOK VISION should take 10-20 minutes. with oil and leave to heat over 6. Serve hot with a sprinkle of medium heat. pepper or nutmeg. 2. Chop onion and add to the COOK VISION, cook onion until transparent. 3. In a blender add the trimmed and chopped zucchini along with salt and pepper. Blend the ingredients together until the mixture resembles a purée. 4. Pour the mixture into the COOK VISION, add a bit off water to get the right consistency along with extra salt for flavour. Stir for 5 minutes.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

MEATBALL SOUP Total Time: 35 minutes Serves: 4 people Preparation: 15 minutes Cooking: 20 minutes INGREDIENTS: Meatballs • 250g pork mince • 250g veal mince • 2 garlic cloves • salt and pepper • parsley • 1 egg • 1/3 cup olive oil • 1/2 onion finely diced • bread crumbs • 200gs flour

Soup • 1L vegetable stock *refer to pg 16 • 3 carrots finely chopped • 2 celery stalks thickly sliced • ½ red capsicum, diced

METHOD: 1. Combine mince meat into a bowl 2. Following add salt, pepper,garlic, parsley, egg, onions (after it has been finely diced), breadcrumbs and then combine with hands altogether. 3. Roll out the meatballs and then lightly dust in flour, this will prevent meatballs from break apart while cooking in sauce. 4. Once meatballs have been lightly dusted in flour, oil a frying pan and fry as many as permitted in the space you have. 5. Cook meatballs until golden brown on the surface. Remove from frying pan and leave to the side.

6. Base the COOK VISION with olive oil. 7. Add the carrots, celery and capsicum. Allow cooking while stirring for 2 minutes. 8. Add the 1L stock to the COOK VISION and bring to heat. Add the meatballs and close the COOK VISION, allowing to cook for 5 minutes. 9. Serve in a deep bowl.

LENTIL SOUP Total Time: 35 minutes Serves: 4 people Preparation: 5 minutes Cooking: 30 minutes INGREDIENTS: • • • • • • • • • •

40ml (2 tablespoons) olive oil 1 large carrot, finely diced 2 celery sticks, finely diced 1 large onion, finely diced 1 small red chilli, seeds removed, finely chopped 4 slices of pancetta. Rind removed, finely chopped 1 garlic clove, chopped 1 tbsp tomato paste 410g can diced tomatoes 200g Italian lentils

• 2 tsp finely chopped fresh rosemary • 1 litre (4 cups) vegetable stock *refer to pg 16 • 2 tablespoons chopped flat-leaf parsley • 200g pork speck (optional)

METHOD: 1. Heat oil in the COOK VISION, add carrot, celery, onion, chilli, pancetta and garlic. Cook over very low heat for 5 minutes with lid on until everything has softened. 2. Add the tomato paste and cook for 30 seconds. Add tomatoes, lentils, rosemary and stock and bring to the boil. 3. Reduce heat to low and simmer for 20 minutes until soup has thickened and lentils are soft.

4. F ry pork speck in a small frying pan with a touch of oil till crisp. 5. Add pork speck to soup and allow to cook together for 5 minutes, lid on. 6. Sprinkle with parsley and serve warm with a side of rice.

STOCK & SOUP

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

A hearty soup, bursting with flavour. Very healthy and guaranteed to satisfy either meat lovers or vegetarians. Soups make the perfect meal for cold winter nights, with a range of ingredients and varieties. There are so many possibilities and endless results. So many flavours and varieties to satisfy anyone. 39

RED MEAT RECIPES Red meat is a high source of protein and an essential source of valuable nutrients. Some essential nutrients include iron, Zinc, Vitamin B12, Omega 3s, Protein and B group vitamins. Red meat is a valuable part of the Australian diet, consumed usually 3-4 times a week. It is considered our main dietary source of iron and zinc. The following recipes range from curries to pasta dishes, showing just how diverse red meat can be for any occasion or meal.

MEATBALLS Total Time: 18 minutes Serves: 4 people Preparation: 10 minutes Cooking: 8 minutes INGREDIENTS: • • • • • • • • • •

2 50g pork mince 250g veal mince 1/2 cup bread crumbs 1/2 cup flour parsley 1 egg 1/2 onion finely diced 1/3 cup olive oil 2 cloves garlic salt and pepper

METHOD: 1. Combine mince meat into a bowl. 5. Cook meatballs until golden brown on 2. Add salt, pepper, parsley, egg,garlic, the surface. onions (after it has been finely diced), 6. For plating serve with salad *refer to breadcrumbs and then combine with pg 90 for salad options or preferred hands altogether. side dish. 3. Roll out the meatballs and then lightly dust in flour, this will prevent meatballs from break apart while cooking. 4. Once meatballs have been lightly dusted in flour add oil to the COOK VISION and fry meatballs.

RED MEAT

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Serve the meatballs on its own sauce, with an extra dipping sauce or serve as a light entree before a main course. Meatballs also make a perfect canapĂŠ for cocktail or tapas parties.

Simple and easy to make, but very tasty. This meatballs and pasta dish is guaranteed to satisfy everyone.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

RED MEAT

MEATBALLS PASTA Total Time: 35 minutes Serves: 4 people Preparation: 15 minutes Cooking: 20 minutes INGREDIENTS: Meatballs • 250g pork mince • 250g veal mince • 1/2 cup bread crumbs • 1 cup flour • 3 parsley • 1 egg • 1 onion finely diced • 1/3 cup olive oil • 2 cloves garlic • salt and pepper

Sauce • 5 large tomatoes • ½ cup olive oil • ½ onion • 2 tbsp mixed herbs • salt and pepper • one red chilli chopped (optional) • ½ red capsicum • ½ green capsicum • angel hair pasta

METHOD: 1. Combine mince meat into a bowl. 2. Following; add salt, pepper, parsley, egg, garlic, onions (after it has been finely diced), breadcrumbs and then combine with hands altogether. 3. Roll out the meatballs and then lightly dust in flour. 4. Oil a frying pan and fry as many as permitted in the space you have. 5. Cook meatballs until golden brown on the surface. Remove & Reserve. 6. In the COOK VISION, heat water to a boiling point and add angel hair pasta. Stir in pasta and maintain high heat. This will allow pasta to separate nicely. Allow cooking for 7-11 minutes.

7. Strain angel hair pasta, and leave to the side. Remove water from pot and oil the pot base. 8. Add onion, cook till transparent. 9. Chop tomatoes into large dices. 10. Add both capsicums, tomatoes and chilli (optional). 11. Top with salt, pepper and mixed herbs. 12. Close lid. Cook for 5 minutes. 13. O pen COOK VISION and add the meatballs to the sauce. Cook for 3-5 minutes altogether. 14. S erve together by placing pasta on the bottom and placing meatballs and sauce on top. 45

OSSO BUCO Total Time: 1hr and 25 minutes Serves: 4 people Preparation: 10 minutes Cooking: 1hr and 15 minutes INGREDIENTS: • • • • • • • •

2 tbsp plain flour 8 (about 1.5kg) veal osso buco 1 tbsp olive oil 2 brown onions, finely chopped 1 carrot, peeled, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 1 cup (250ml) dry red wine

• 2 cups (500ml) tomato sauce • 1 cup (250ml) Beef stock *refer to pg 14 • 2 sprigs of fresh thyme • mashed potato, to serve

METHOD: 1. Place flour on a plate, dip each piece. of veal into the flour and turn to coat. Shake off any excess. 2. Drizzle base of the COOK VISION with olive oil and leave on medium-high heat. Once heated add the veal and cook until golden brown on all sides. 3. Remove veal, transferring it to a plate and leave it to the side. 4. Add the onions and cook till transparent. Then add garlic, carrot and celery. 5. Return veal to pan, add wine, tomato sauce, beef stock, tomato and thyme. 46

6. Leave on medium heat, close lid and allow to cook for 1hr or until meat slides off the bone. 7. To make gremolata, combine parsley lemon rind and garlic in a small bowl. 8. To serve, spoon osso buco among serving plates. 9. Sprinkle with gremolata. 10. Serve with mashed potato, if desired.

RED MEAT

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

This hearty dish is tasty and delightful, perfect to serve with rice, pasta, mashed potato or couscous.

LAMB RUMP CASSEROLE Total Time: 55 minutes Serves: 4 people Preparation: 10 minutes Cooking: 45 minutes INGREDIENTS: • • • • • • • • • •

¼ cup olive oil 1kg lamb rump 200g flour 2 whole brown onion diced 2-3 large carrots sliced 2 red capsicums diced 50g or 4 garlic cloves, chopped 2tbsp tomato paste 1 glass white wine 1L vegetable stock *refer to pg 16

METHOD: 1. Dice the lamb rump into 3cm by 3cm 2. Place flour into a bowl and toss lamb rump amongst the flour, piece by piece. 3. Heat olive oil in the COOK VISION and place lamb rump pieces into the COOK VISION and cook until they are brown on both sides. Should take 5-10 minutes. 4. Remove rump pieces from COOK VISION and add the onion and stir until transparent, followed by the sliced carrots, capsicum and finally the garlic.

5. Stir until all ingredients combine and is almost cooked. Give this step 3-5 minutes. 6. Add the tomato paste and stir in a tbsp of flour to thicken the sauce. 7. Now add the cooked rump back to the COOK VISION pot. 8. Pour in the glass of wine and vegetable stock. 9. Close the COOK VISION and allow cooking for 20-30 minutes. 10. Once cooked serve warm with rice.

RED MEAT

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Rich in flavour and nutrients this dish will be sure to warm up any tummy in winter or fulfill satisfaction in summer.

This unique dish is from the heart of the Spain, where it is commonly made with different stuffings. This dish contains an array of flavours and makes the perfect entree to any main dish The dish can also be served as well as serving itself as a small main for dinner . with rice. However, to keep those flavours locked in, it is recommended to be served with fresh Fettuccine pasta.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

RED MEAT

PEPPERS STUFFED WITH BLACK PUDDING Total Time: 50 minutes Serves: 4 people Preparation: 15 minutes Cooking: 35 minutes INGREDIENTS: • 8 small capsicums (canned piquillo) or • 2 leaves of fresh basil, finely chopped 4 regular fresh capsicums • 2 tbsp of flour • 200g of morcilla (black pudding) • fettuccine pasta • olive oil • salt and pepper • 1 can diced tomato METHOD: 1. Piquillo peppers can come raw or canned. For this recipe we recommend whole canned peppers. 2. Black pudding can be either cooked before or with the peppers. We recommend cooking the black pudding before, allowing it to cool and piping the mixture into the peppers. 3. Once black pudding is prepared and cooled, allow yourself time to pipe the mixture in the peppers. 4. Mixture should not exceed the pepper head. 5. Once done, close the peppers with a tooth pick on top and fry in a small frying pan for 2-5 minutes each side. Cook evenly and be careful not to burn the pepper’s skin. 6. Once fried, set cooked peppers aside.

7. Drizzle the base of the COOK VISION with oil and turn the heat to mediumhigh. Add the tomatoes, basil, flour, salt and pepper. Close COOK VISION and cook for 5-10 minutes. Allow to simmer before adding the stuffed peppers. 8. Bring the heat down to medium-low and add the peppers one by one to the pot, making sure they do not open during the process. 9. Allow to cook for 5-10 minutes, simmering in sauce with the lid on. 11. B oil pasta in a separate pot for 7-11 minutes or until soft. 10. C arefully remove peppers, one by one , and serve on top of pasta.

Easy, tasteful, satisfying and delightful for any taste buds. This is an exotic Thai beef curry dish.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

RED MEAT

MASSAMAN BEEF CURRY Total Time: 50 minutes Serves: 4 people Preparation: 5 minutes Cooking: 45 minutes INGREDIENTS: • 60ml (1/4 cup) oil • 1.2kg gravy beef, fat trimmed, cut into 4cm pieces • 1 large brown onion, finely chopped • 195g jar massaman curry paste • 3 garlic cloves, crushed • 1 tbsp finely grated fresh ginger • 500g baby cream delight potatoes, peeled • 375ml beef stock *refer to pg 14 • 400ml can coconut cream

• • • • • • • •

3 whole star anise 2 cinnamon sticks 3 kaffir lime leaves 2 tbsp palm sugar 2 tbsp lime juice 1 tbsp fish sauce roasted chopped peanuts, to serve steamed rice, to serve

METHOD: 1. Drizzle base of COOK VISION with olive 6. Add beef, potato, stock, coconut cream, star anise, cinnamon and kaffir lime oil and leave on high heat. leaves. Bring to the boil. Reduce heat 2. Cook beef in batches at a time, making to low and simmer, covered, for 20 sure each batch is evenly cooked and minutes or until beef is almost tender. browned. Transfer to a plate and leave 7. U ncover. Stir in the sugar, lime juice in a warm place. and fish sauce and simmer for 10-15 3. Add oil to the COOK VISION and heat minutes or until the sauce thickens. over medium heat. 8. T ransfer to a bowl. Top with peanuts 4. Add onions, stirring for 5 minutes or and serve with rice. until soft. 5. Add the curry paste, garlic and ginger. Cook, stirring, for 3 minutes or until aromatic.

PORK CASSEROLE Total Time: 45 minutes Serves: 4 people Preparation: 5 minutes Cooking: 40 minutes INGREDIENTS: • • • • • • • • •

1 tbsp olive oil 1 cup flour 2 thick pork sausages 250g pork spare ribs 1 onion, chopped 1 red capsicum, diced 1 stick celery, diced 2 garlic cloves, crushed 4 large Roma tomatoes, chopped

• 4 00g can cannellini beans, strained, rinsed • 1/2L chicken stock *refer to pg 18 • crusty bread to serve

METHOD: 1. Drizzle base of COOK VISION with olive oil. 2. Flour the pork ribs. 3. Brown them and removed from pot 4. Then add to the pan celery, capsicum, onion, garlic and fry it up. 5. Add 400g of vine ripe tomatoes. Stir to combine for 5 minutes. 6. Add the 1/2L of chicken stock to the pot and then the pork sausages and add ribs back to the pan.

7. Let it cook for 30 minutes with the COOK VISION lid on. 8. Open and add cannellini beans, cooking for an extra 5 minutes. 9. Serve warm, with toasted crusty bread.

RED MEAT

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

So delicious and filling, this hearty dish will warm you up in winter and also satisfy your taste buds in summer.

A good alternative for a pork and pumpkin roast.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

RED MEAT

PORK AND PUMPKIN PURÉE Total Time: 45 minutes Serves: 4 people Preparation: 5 minutes Cooking: 40 minutes INGREDIENTS: • • • • • • • •

500g pork loin olive oil 1 cup vegetable stock *refer to pg 16 salt and pepper 1 green apple 5 potatoes (optional) 250g pumpkin Sprouts to serve (optional)

METHOD: 5. Remove pork from the COOK VISION 1. Drizzle the base of the COOK VISION and plate up with sprouts on the base, with olive oil. pork on top and mashed pumpkin on 2. Add the pork loin along with the cup of the side. stock, salt and pepper. Close the COOK 6. For a good looking garnish, top VISION and allow to cook for 20-30 with green apple slices and roasted minutes or until tender. potatoes. 3. Cook the pumpkin in a separate pan whilst the pork is cooking in the COOK VISION. This should take 5-10 minutes . 4. Once pumpkin is tender, mash it.

CHICKEN RECIPES White meat is best known because it is a lean meat especially when compared to most red meats. The big factor about white meat is that its fat content is significantly lower then that of red meat. White meat also contains fewer calories. There are a variety of dishes that can be done with white meat simply because it is so diverse and absorbent to flavours and spices.

CHICKEN AND LEEK CASSEROLE Total Time: 45 minutes Serves: 4 people Preparation: 10 minutes Cooking: 35 minutes INGREDIENTS: • 1/2 cup plain flour • 8 chicken thigh fillets, trimmed, halved crossway’s • 1 tbsp butter • 1 tbsp olive oil • 1 leek, halved, washed, sliced • 4 rashers bacon, rind removed, chopped

• • • • • •

2 garlic cloves, crushed 3 cups chicken stock *refer to pg 18 1/2 cup white wine 100g button mushrooms, sliced 100g green beans, trimmed, halved 1 cup couscous

METHOD: 1. Flour a plate and roll chicken around in 5. Add 2 cups of stock, wine, green beans the plate until completely coated and mushrooms. Bring to the boil. Add in flour. chicken, cover COOK VISION and allow 2. Heat butter and oil in the COOK VISION to cook for 25 minutes or until chicken is over medium heat. cooked through. 3. Cook chicken, in batches, for 3-4 6. Place couscous in a heatproof bowl. minutes each side or until golden. Pour 1 cup of stock over couscous and Remove from COOK VISION to a plate. stir to combine. Cover and stand for 4-5 4. Add leek, bacon and garlic to the COOK minutes or until stock is absorbed. VISION. Cook, stirring occasionally, for S tir gently with a fork to separate grains. 3-4 minutes or until leek is tender. 7. Spoon couscous into bowls. Spoon over chicken casserole and serve.

CHICKEN

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

The perfect meal for a cold winter night or cool evening, this hearty dish will warm you up while entertaining your taste buds. Inspired by French country style cooking, this is cooking at its best.

MASSAMAN CHICKEN CURRY Total Time: 35 minutes Serves: 4 people Preparation: 5 minutes Cooking: 30 minutes INGREDIENTS: • • • • • • • • • • •

2 tsps vegetable oil • 1/4 cup roughly chopped dry 2 tbsp plain flour roasted peanuts 1 kg chicken things, cut into 3cm cubes • 1/2 cup coriander sprigs (optional) 1 tbsp brown sugar • steamed sun rice jasmine fragrant rice, 1 brown onion, finely chopped 1/2 cup massaman curry paste 2 cups chicken stock *refer to pg 18 375ml of coconut milk 300g small chat potatoes, quartered 2 tbsp fish sauce 2 tbsp lemon juice

METHOD: 1. Heat oil in the COOK VISION over 6. Slowly add stock and evaporated milk, medium heat. fish sauce and lemon juice stirring 2. Flour chicken before adding to pan. constantly. 3. Add onion and cook for 3-4 minutes or 7. Add potatoes, put lid and allow cooking until transparent. on medium-high heat, for 20 minutes. 4. Add curry paste and cook, stirring, for 1 Reduce heat and check if meat is minute or until fragrant. tender. 5. Add chicken and stir until well 7. Serve with steamed rice, sprinkled with combined and brown, once combined peanuts and chopped fresh coriander. add brown sugar.

CHICKEN

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Easy, tasteful, satisfying and delightful for any taste buds. This is an exotic Thai curry dish, lose yourself in its wondrous flavours. Made with Chicken.

Bursting with flavour, this satisfying dish is very easy to make. Great idea to spice up a mid-week dinner.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

CHICKEN RED CURRY

CHICKEN

Total Time: 30 minutes Serves: 4 people Preparation: 5 minutes Cooking: 25 minutes INGREDIENTS: • 3 tsp peanut oil • 800g chicken thigh fillets, fat trimmed, cut into 3cm pieces • 2 tbsp Thai red curry paste • 400ml can coconut milk • 1/2 cup chicken stock *refer to pg 18 • 750g butternut pumpkin, peeled, seeded, chopped • 1 cup jasmine rice • 200g snow peas, trimmed and halved diagonally

• • • •

1 tbsp fish sauce 1 tbsp lime juice 2 tsp brown sugar 1/4 cup coriander leaves, to serve

METHOD: 1. Heat 1tsp of olive oil in the COOK VISION over high heat. 2. Stir-fry each batch of chicken for 2 minutes or until brown. Reserve. 3. Reduce heat to medium. Add the curry paste to the COOK VISION, and stir-fry for 1 min. 4. Stir in the coconut milk, stock and chopped pumpkin. 5. Return the chicken to the COOK VISION. Close lid and bring to a simmer. Cook for 10-15 minutes or until the pumpkin is tender and the chicken is cooked through.

6. Meanwhile, cook the rice in a large saucepan of boiling water. 7. Add the snow peas to the curry and cook for 2 minutes, or until just tender. 8. Stir in the fish sauce, lime juice and sugar. 9. Strain rice and get ready to plate. 10. Serve curry on a bed of jasmine rice and top with chopped fresh coriander. For a spicier look, also top with chopped fresh chilli.

BRAZILIAN STYLE CHICKEN Total Time: 30 minutes Serves: 4 people Preparation: 5 minutes Cooking: 25 minutes INGREDIENTS: • • • • • • • • •

2 tbsp olive oil 1 clove garlic, finely chopped 8 chicken drumsticks 1 onion, thinly sliced 2 red capsicums, thinly sliced salt and freshly ground black pepper 2 tomatoes, thinly sliced 2 cups long grain rice 1 tsp Turmeric powder (optional)

METHOD: 1. Drizzle base of the COOK VISION with olive oil. 2. Sprinkle the chicken with salt and pepper, add to the pan and allow to cook for 5-10 minutes until golden brown all over. 3. Remove the chicken from the COOK VISION and leave to the side on a plate. 4. Using the remaining oil add the onions and sauté for 2 minutes. Add (optional) turmeric powder for a bright yellow colour result.

5. Add capsicums, tomatoes and garlic and sauté for 4 minutes or until the capsicum has softened slightly. 6. Season the vegetables with salt and pepper to taste. 7. Return chicken to the pan. 8. Cover and simmer for 10 minutes until the chicken is cooked through. 9. Plate up and serve with rice.

CHICKEN

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Love a taste of South America? Do you find Brazilian culture and food captivating? This is the dish for you then. Rich in flavour and mouth watering, this South American dish is perfect to serve at any family gathering. Why not serve while watching the football?

ITALIAN STYLE CHICKEN DRUMSTICKS Total Time: 45 minutes Serves: 4 people Preparation: 0 minutes Cooking: 45 minutes INGREDIENTS: • • • • • • •

1 tbsp olive oil 12 chicken drumsticks 2 sticks celery, thinly sliced 2 cloves garlic 100g pancetta or bacon, chopped 2 cups cooked basic tomato sauce 1/2 cup dry white wine or chicken stock 130ml *refer to pg 18 • 1 lemon, cut into wedges

• 3/4 cup black or green olives • 1/3 cup flat-leaf parsley leaves, roughly chopped

METHOD: 1. Heat oil in COOK VISION over 5. Add chicken along with lemon wedges medium heat. and olives into sauce, cook for 2. Add chicken and cook for 5-10 minutes 2 0-25 minutes with the COOKVISION or until brown on both sides. Reserve. lid closed. 3. Add celery, garlic and pancetta to the 6. Serve hot. Garnish with parsley. empty pan. Cook, stirring often, for 3 minutes or until celery is tender. 4. Stir in tomato sauce and wine, or stock. Bring to the boil for 5-10 minutes.

CHICKEN

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Simple and delicious this Italian style dish is idea for a big or small family gathering. Can be served as a main or entree, for formal or casual event depending on how you serve it.

SEAFOOD RECIPES Seafood includes fish and shellfish, usually distinguished from meat. Seafood is considered an important source of protein especially for those that live around the coastal areas. A small portion of seafood is also used in medicine and industrial non-food purposes such as leather. Seafood is one food group that has such a diverse range of consumables, each with its own unique health properties and flavours. The recipes are acquainted to most seafoodâ&#x20AC;&#x2122;s, each specially catered to the seafoodâ&#x20AC;&#x2122;s own unique flavour and appeal. Majority of these dishes are also inspired from the Mediterranean region, commonly known for its rich flavours and wide knowledge about seafood and cooking methods.

SEAFOOD STEW Total Time: 35 minutes Serves: 4 people Preparation: 5 minutes Cooking: 30 minutes INGREDIENTS: • • • • • • •

1/4 tsp saffron threads 1 tbsp olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1 tsp ground paprika 2 tbsp thyme leaves 3 x 400g cans Italian chopped tomatoes • 1 cup fish stock *refer to pg 20 • 1 lemon, rind finely grated, juiced • 2 large potatoes, cut into 2cm cubes

• 5 00g thick white boneless fish, cut into 3cm pieces • 12 mussels, cleaned, beards removed • 12 green prawns, peeled (tails intact), deveined • 10 clams, cleaned • extra thyme, to serve

METHOD: 1. Place saffron threads into a bowl. Add 1 tbsp hot water. Allow 5 minutes for saffron to infuse. 2. Cover base of COOK VISION with olive oil and allow to heat up on medium heat. 3. Add garlic and onion to the COOK VISION, cook onion until it becomes transparent. Add paprika and thyme and stir until well combined and aromatic. 4. Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan. 72

5. Stir until well combined. Close lid, reduce to medium- low heat and leave to cook for 10 minutes or until boiling. 6. Add fish, mussels, clams and prawns to the COOK VISION. Cover again and cook for 8-10 minutes or until seafood is cooked through. 7. Season with salt and pepper. Ladle into large bowls. Top with thyme. Serve.

SEAFOOD

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

This dish is the Italian equivalent of the French bouillabaisse, it has a variety of different names depending on the region of its origin, each with its own influences as well. Typically this dish uses no less then 5 seafoodâ&#x20AC;&#x2122;s but for this dish we have only 4 to keep it simple. However keep experimenting and use more! 73

A delicious fish fillet cooked in a rich, Italian style tomato sauce. Perfect for lunch or dinner, tasty, satisfying and bursting with flavour.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

FISH FILLET WITH TOMATO SAUCE Total Time: 1 hour and 25 minutes Serves: 4 people Preparation: 1hour Cooking: 25 minutes

• • • • • •

4 (about 750g-1kg) white fish fillets 2 limes, juiced 1 tablespoon olive oil 1 large brown onion, peeled, chopped 2 garlic cloves, finely chopped 1 large red fresh chilli, de-seeded if desired, finely chopped • 1 can peeled whole tomatoes, unstrained, roughly chopped • 2 tbsp finely chopped fresh parsley

• 1 tbsp finely chopped fresh marjoram or fresh oregano • 1 tablespoon small capers, rinsed, strained • salt & ground black pepper, to taste • 200g (1 cup) white long grain rice, boiled, to serve • lime wedges, to serve

METHOD: 1. Place fish fillets in a glass or ceramic dish and sprinkle with lime juice. Cover and marinate in fridge for l hour. 2. Heat olive oil in the COOK VISION over low heat. 3. Cook the onion for 3 minutes or until transparent. Add the garlic and chilli, increase heat to medium and cook, stirring, for 1 minute or until aromatic. 4. Add the tomatoes and simmer. Cover and allow to cook for 10-15 minutes until slightly thickened. 5. Stir in the parsley, marjoram or oregano and capers and season with salt and pepper.

6. Strain the fish fillets from the marinade. Add and arrange the fish fillets on top of the sauce in the COOKVISION pot. 7. Cover and simmer over low-medium heat for 6-7 minutes or until fish is just cooked through. 8. Serve the fish with the tomato sauce and optional side of rice and lime wedges.

SEAFOOD

INGREDIENTS:

Simple, satisfying and full of flavour. Mussels and clams are two common seafoods that can be combined with a range of ingredients to create a variety of dishes. They are very diverse in their uses and will always leave you satisfied whether they are prepared as a main or entree. Experiment with the given recipes, change, exchange and style up each dish. The possibilities are endless.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

MUSSELS IN CHILLI TOMATO SAUCE Total Time: 30 minutes Serves: 4 people Preparation: 5 minutes Cooking: 25 minutes

• • • • • • • • •

2 tbsp olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 small red chillies, deseeded, finely chopped 1 tbsp tomato paste 1kg tomatoes, finely chopped 1 lemon, rind finely grated, juiced 2 tsp caster sugar 1/2 cup dry white wine

• 1 .5kg mussels, beards removed • 1/2 cup flat-leaf parsley leaves, roughly chopped • crusty bread, to serve

METHOD: 1. Heat oil in the COOK VISION over medium heat. 2. Add onion, garlic and chilli. 3. Stir for 3 minutes or until onion is soft, add tomato paste and cook for 1 minute. 4. Add tomato, lemon rind, lemon juice, sugar and wine to pan. 5. Stir until well combined. Increase heat to high. Bring sauce to the boil. Then reduce heat to medium. 6. Simmer with lid on for 8-10 minutes or until thick. Season with salt and pepper.

7.  Add mussels to sauce. Cover and cook, for 3-5 minutes or until mussel shells open. 8. Discard unopened mussels. 9. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with bread.

SEAFOOD

INGREDIENTS:

TRADITIONALLY COOKED CLAMS Total Time: 25 minutes Serves: 4 people Preparation: 5 minutes Cooking: 20 minutes INGREDIENTS: • • • • • • • • •

1 kg of clams 1 tbsp of parsley , chopped olive oil 2 tbsp of onion chopped 1 tbsp sweet paprika 1tbs of breadcrumbs 200ml fish stock *refer to pg 20 1 tbsp salt 1/2 tbsp pepper

METHOD: 1. Submerge clams in water for 2hours 4. Put on high heat, stirring for 1 minute before cooking, if clams have not and then close COOK VISION again and already been cleaned. If they have been allow all the contents to boil together cleaned allow time to rinse them prior for 2-3 minutes. to cooking. 5. Serve with crusty bread on the side. 2. Put clams into the COOK VISION, with fish stock and cover. Close and leave on medium heat until they open up. 3. Once clams are opened add chopped parsley, stir everything and then add onion along with paprika, salt and pepper.

SEAFOOD

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

MUSSELS WITH GARLIC AND WHITE WINE Total Time: 30 minutes Serves: 4 people Preparation: 5 minutes Cooking: 25 minutes

• 1 kg black mussels, scrubbed, debearded • 250ml (1 cup) fish stock *refer to pg 20 • 125ml (1/2 cup) dry white wine • 1 tbsp olive oil • 1 onion • 1 tsp flour • 5 sprigs fresh thyme • 3 garlic cloves, finely chopped

SEAFOOD

INGREDIENTS: • 3 dried or fresh bay leaves • 1 vine-ripened tomato, finely chopped or 200g diced/canned • crusty bread, to serve

METHOD: 1. Add one cup of water and the cleaned mussels to COOK VISION . 2. Close with lid and cook until mussels open (about 10 minutes), discard any unopened mussels. 3. Add stock, wine, oil, thyme, flour, onion, garlic, bay leaves and tomato. 4. Reduce heat to medium. Cover again and cook together for 10 minutes or until boiling. 5. Divide mussels among serving bowls. Serve immediately with crusty bread.

CLAMS AND FISH WITH GREENS Total Time: 20 minutes Serves: 4 people Preparation: 5 minutes Cooking: 15 minutes INGREDIENTS: • • • • • • • • •

4 tbsp olive oil 1 tbsp flour 2 tbsp white wine 125ml of fish broth *refer to pg 20 4 slices of white fish fillet 250gs of cleaned clams 4 cloves of garlic 3 tbsp chopped parsley Steamed Asparagus

METHOD: 1. Drizzle base of COOK VISION and add 6. A dd fish fillets back to COOK VISION the garlic and parsley. Cook until garlic cover and allow to cook together with is golden - 1-2 minutes. the clams for about 3-5 minutes or 2. Add fish fillets, 2 at a time, fry until until fish is tender and flavours have golden on both sides. Once all are combined. cooked remove from the COOK VISION, 7. S erve straight away with steamed place on a plate and leave to the side. asparagus, side of rice or crusty bread. 3. Add to the COOK VISION a spoon of flour and stir with remaining liquid. 4. Then add the wine and the fish stock. 5. Add clams and cook till all are open 3-5minutes. Discard any clams that do not open. 82

SEAFOOD

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Simple,delicious and full of flavour. This dish will make for the perfect healthy and satisfying meal.

MUSSELS AND RICE Total Time: 30 minutes Serves: 4 people Preparation: 5 minutes Cooking: 25 minutes INGREDIENTS: • • • • • • • • • •

100gs prawns 2 squid heads cut into rings. 100g. of clams, cleaned 1 red capsicum 2 tomatoes 3 garlic cloves 1/2 tsp sweet paprika 1 tsp saffron threads 120g. of rice 2 tbsp oil

• • • •

300g of rock fish 200g of crayfish 1 big onion 1 cup fish stock *refer to pg 20

METHOD: 1. Pour water in COOK VISION and add rice bring to a boil and stir constantly while cooking to ensure rice does not stick to base. Cook rice for 6 minutes. Do not cook all the way as it will finish cooking with fish and other contents. 2. Once rice is cooked remove from COOK VISION, add oil to base and allow to reheat. 3. Cook onion until transparent then add tomato, saffron, paprika, capsicum, garlic, rock fish, squid, prawns, clams, and crayfish. 84

4. Stir in fish stock. 5. Allow to cook for 10-15 minutes together, with COOKVISION lid on. 6. Then stir in rice and allow to cook with contents for another 5 minutes. 7. Serve straight away.

SEAFOOD

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

This unique dish will amaze anyone who tastes it or even looks at it. Black squid is one of the most temperamental ingredients to cook with but once cooked to perfection and with the right pasta or rice combination it will be sure to fulfill the satisfaction of your taste buds.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

SQUID AND CALAMARI WITH BLACK INK Total Time: 30 minutes Serves: 4 people Preparation: 5 minutes Cooking: 25 minutes

• • • • • • • •

4 medium-sized calamari 1 onion, chopped 3 cloves of garlic, chopped 4 tbsp or more of extra virgin olive oil 50ml white wine 2 cups peeled tomatoes 1 small chilli (fresh or dried) salt and pepper

• • • •

SEAFOOD

INGREDIENTS: finely chopped parsley 1 tsp grated lemon zest 2 tbsp squid ink 1 cup rice

METHOD: 1 Clean the calamari and cut the tubes into rings. Cut the tentacles into smaller pieces. 2. Cover base of COOK VISION with olive oil and leave on medium-high heat. 3. Add the onion and garlic until translucent. Add the calamari and wine, and allow the wine to evaporate. 4. Add the tomatoes, chilli, salt and pepper, and cook until the calamari is tender. Close with lid and leave to cook for 20-30 minutes.

5. Add squid ink and stir to combine. 6. Finish with parsley, more oil if needed, and the lemon zest. 7. Cook the rice in a separate pot with water and salt only. Strain rice and ensure it is not too moist to combine with the sauce. 8. Serve dish with rice on the side.

CALAMARI SEVILLANA Total Time: 25 minutes Serves: 4 people Preparation: 5 minutes Cooking: 20 minutes INGREDIENTS: • • • • • • • • •

¼ cup olive oil 2 whole brown onions 40g/3 cloves garlic 1kg calamari ¼ glass white wine 1L tomato sauce 2 red chillies (optional) 1 tbsp salt 1/2 tbsp black or white pepper

METHOD: 1. Finely dice the onion and garlic. Reserve. 2. Cut the calamari into 3x3cm pieces. 3. Drizzle base of COOK VISION with olive oil, allow to heat up before adding the other ingredients. 4. First add the calamari to the COOK VISION and allow to cook until golden or cooked through. 5. Remove from the COOK VISION to a plate and leave to the side.

6. Then add these ingredients to the COOK VISION in the following order, onion (until transparent), garlic, glass of w ine and then allow it to simmer until alcohol evaporates. 7. Gently pour in the tomato sauce and season with salt and pepper. Stir in the sauce until the ingredients combine. 8. Return the calamari to the COOK VISION. 9. Close the COOK VISION and allow cooking for 20 minutes. 10. Serve warm with crusty bread. Garnish with the chilli (optional).

SEAFOOD

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Calamari have a sweet and tender flesh. Calamari require very light cooking otherwise they become tough. This is a simple recipe, effortless to prepare and delicious to eat.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

VEGETARIAN RECIPES Vegetarianism is the practice of abstaining from the consumption of animals and their meat. Some also include the lack or little use of animal based by-products. It is a practice upheld by the respect of sentient life, commonly followed by some religious groups but not uncommon in members of society.

VEGETARIAN

There are a few vegetarian dishes that consist mostly of salads and pasta dishes; many of the recipes can also have substitutions to cater to any lifestyle or food practice. All recipes include a range of vegetables and flavours.

A simple side dish or entree perfect for any meal or to serve as a main meal for those looking for a light snack.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

BROCCOLI WITH GARLIC AND CHILLI Total Time: 15 minutes Serves: 4 people Preparation: 5 minutes Cooking: 10 minutes INGREDIENTS: 800g broccoli 2 tbsp olive oil 3 garlic cloves ½ tsp dried chilli flakes 1 tsp salt

VEGETARIAN

• • • • •

METHOD: 1. Add water (min. 350ml) to the COOK VISION, bring to a boil and then add broccoli. 2. Cook for 8 minutes or until tender and then remove from boiling water and move to a bowl filled with ice water. This blanching process will allow the broccoli’s colour to enhance. 3. Cook the garlic and chilli in a frying pan until crisp. 4. Place broccoli in a bowl and add garlic and chilli to the top.

A simple side dish or entree perfect for any meal or to serve as a main meal for those looking for a light snack.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

BROCCOLI AND PECORINO PASTA SALAD Total Time: 35 minutes Serves: 4 people Preparation: 15 minutes Cooking: 20 minutes INGREDIENTS: 3 garlic cloves 2 long red chillies 4 anchovy fillets 2 heads broccoli 140ml extra virgin olive oil

• • • •

60g pecorino or parmesan 350g orecchiette or penne 1 cup rocket 1 lemon VEGETARIAN

• • • • •

METHOD: 1. Add water to the COOK VISION and bring to a boil. Meanwhile, thinly slice garlic. 2. Halve chillies lengthwise and remove seeds. Finely chop chillies and anchovies, and set aside with garlic. Cut stalks from the broccoli, peel, then cut into 1cm pieces. Cut the broccoli heads into small florets. 3. Add florets to boiling water and cook for 3 minutes or until tender. Using a slotted spoon, transfer to a bowl and keep water boiling. Place half the florets in a food processor with 40ml of oil. Season with salt and pepper. Coarsely grate pecorino, add 40g to the food processor, and process till the mixture becomes a paste. Transfer to bowl with remaining florets.

4.  Add pasta to boiling water and cook until soft. Halfway through cooking, add the broccoli stalks. Strain pasta and broccoli stalks. 5. Dry COOK VISION and return to heat. Add remaining 100ml oil, garlic, chillies and anchovies over medium heat. Cook, stirring for 2 minutes or until garlic is fragrant and anchovies have broken up. 6. Add pasta, broccoli mixture, rocket and 1/2 tsp salt and cook, tossing, for 2 minutes or until rocket wilts. 7. Squeeze lemon over pasta, season and toss well to combine. Divide among bowls, scatter with remaining pecorino and serve with crusty bread.

A simple side dish or entree perfect for any meal or to serve as a main meal for those looking for a light snack.

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

GREEN BEANS AND CHICK PEA SALAD Total Time: 15 minutes Serves: 4 people Preparation: 5 minutes Cooking: 10 minutes INGREDIENTS: 100g green beans 1 onion chopped 2 cans chickpeas, drained 50g chives, chopped 3 stalks parsley 1 red capsicum, diced

VEGETARIAN

• • • • • •

METHOD: 1. Add water to COOK VISION and heat till boiling. 2. Place green beans into boiling water for 3 minutes. 3. Remove green beans from hot water and move to a bowl filled with ice and water. This process is known as blanching and will allow beans to have a vibrant colour. 4. After 2 minutes remove green beans from water and leave to dry. 5. Pour water out from COOK VISION and drizzle base with olive oil. Leave on medium heat and allow to heat.

6. Add onion, cook till transparent, and then add the capsicum. 7. Allow to cook for 2 minutes without burning and then add chick peas. 8. Stir altogether for 2 minutes 9. Remove from COOK VISION and place into a bowl. Combine with green beans. 10. Garnish with parsley, chives and salt and pepper. 11. Cover and place in the fridge for 1/2hr or until time of serving.

POTATO SALAD WITH HOMEMADE MAYONNAISE Total Time: 20 minutes Serves: 4 people Preparation: 5 minutes Cooking: 15 minutes INGREDIENTS: • • • • • • • •

1kg of potatoes 3 egg yolks 2 teaspoons white wine vinegar 1/4 cup lemon juice 200ml olive oil salt & freshly ground white pepper 3 rashes bacon (optional) 3 stalks parsley

METHOD: 1. Peel all potatoes 6. Season with pepper and salt. 2. Add water to COOK VISION and bring 7. S tir and combine till ingredients come to a boil. together. Mixture should be smooth 3. Once boiling add the potatoes and close and thick. the COOK VISION, cook till the potatoes 8. Strain potatoes and dry if necessary, are soft. This should take 10-15 minutes. C ut into large cubes and place into a 4. Place the yolks, vinegar, lemon juice salad bowl. Pour the mayonnaise over and mustard in a blender and process the potato and top with parsley and add until all the ingredients are light bacon (non-vegetarian option). and creamy. 5. While the motor is running and in a slow steady stream, gradually add the oil until thick and pale. 98

VEGETARIAN

TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

Makes for the perfect side dish for any meal. Add bacon for a non-vegetarian flavour.

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COOK VISION TIPS AND TRICKS We put together a few simple tips and tricks to follow when using your COOK VISION. These tips and trips will help you make the most of your new cookware and cooking process.

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COOK VISION TIPS AND MAINTENANCE • Make sure that the pressure release valve is maneuverable and not fixed. • Before each use, check that the gasket is not damaged (e.g. cracked) • The gasket could become hard over time and therefore will no longer form a complete seal. If steam is escaping around the rim of the lid, this is a sign that the gasket needs to be replaced. • Fill the pot with the desired amount of food, but respecting the min and max capacity. Make sure that at least 250 ml of liquid is in the pot so that it does not overheat. • To close the lid, push both side buttons (left and right) simultaneously with one hand. Place the lid straight into the corresponding indentations on the rim of the pot and press the lid lightly onto the pot. Release the buttons and the lid should be in place.

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TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

• Place the pot on the stove and use the highest heat to start. As soon as the liquid boils or the food is seared, lower the stove burner to the lowest heat level. As this helps to save energy. • Regulate the heat: only a small amount of steam should escape through the steam valve and the food should only boil slightly. • It is inevitable that steam will be released from the pressure release valve and, depending on the type of cooking, some drops of liquid could escape. Always use the silicone cover to prevent the drops from escaping. • For more useful information on the Tramontina COOK VISION, refer to the user manual enclosed in the product’s box or visit us online on www. tramontina.com.au.

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FOOD TIPS • If you are not familiar with seasoning, cook the entire meal first then leave the seasoning as the last step to complete. Particularly with salt, pepper and rich spices. • Always wash vegetables before cooking. • Keep your board dry when you are cutting parsley. • Add oil to pasta once cooked, toss pasta around in a bowl and plate up for presentation.. • Never throw away the heads of the celery, they provide more flavor to the dish. • While cooking rice or pasta always stir so it doesn’t stick to the pan. • Always cook pasta one minute less then the packet recommendation, the sauce will help the pasta cook the rest of the way.

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TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

COOKING TRICKS • Preparation is very important, always ensure you are working in a clean and organized space before you start cooking. • Make sure you have all the ingredients and equipment you need before you start cooking. There is nothing worse then getting half way and realising you don’t have one vital ingredient. • Always store your spices in a dark, cool place. Remove them if they are around the stove or in the cabinets above. Humidity, light and heat will cause herbs and spices to lose their flavour. • When making stock always make in large quantities, it takes a few hours to make homemade stock so why not make lots of it. • The smaller the item the higher the baking temperature. • Use a bowl to hold your ingredients, keep them separated until moment of combining or cooking. • Always watch your fingers when cutting and pay attention to those around you when using sharp objects.

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Reference: 38113/320 - Capacity: 4L - Diameter: 20cm Reference: 38112/324 - Capacity:8L - Diameter: 24cm

THE RANGE

AVAILABLE SIZES & COLOURS To purchase colour gaskets, visit www.tramontina.com.au.

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TRAMONTINA COOK VISION RECIPE BOOK by Chef Carlos Pancorbo

TROUBLE-SHOOTING 01 02

The Tramontina COOK VISION takes a long time to come to the boil:

• •

The heat source is not hot enough Turn up the heat source to maximum

The pressure indicator does not rise, and during cooking no steam escapes from the valve:

•

This is perfectly normal in the first few minutes

If this persists, check whether:

• • • •

The heat source is hot enough; if not, turn it up There is sufficient liquid in the cooker The Tramontina COOK VISION lid is closed properly The sealing ring or the rim of the cooker is not damaged

Steam escapes from all around the lid:

The food is being under cooked or overcooked:

The food being cooked has burnt onto the cooker:

The Glass lid Broke or Shattered.

• • • • •

• • •

Check the lid is properly closed Check the sealing ring is properly fitted Check the condition of the sealing ring (if necessary, change it) Check if the lid and the safety valve are clean Check that the rim of the cooker is in good order

Verify the cooking time Check the hotplate output Check the amount of liquid in the pot

Leave your Tramontina COOK VISION to soak for a good time before cleaning Do not use any caustic cleaners or cleaners containing chlorine

Although the Cook Vision glass lid is resistant to impact, dropping it on the floor may shatter or break your lid. Be careful when handling the lid. Do not expose Glass lid to open flame or heat source. Always remove your COOK VISION lid after finishing your meal. If lid is kept on the cooker for long periods of time after you finished cooking, vacuum starts building inside and the excessive pull from the pressure may cause the glass to shatter. To avoid this, always remove the lid within a reasonable period of time after finishing your meal.

If you couldn’t find the answer to your questions on this page, please contact Tramontina Customer Service on 1800 110 885 within Australia or +61 (02) 9674 1799 overseas. You can also visit us on www.tramontina.com.au. 107

TRAMONTINA AUSTRALIA Tras Marketing & Sales Pty Ltd Unit 7, 167 Prospect Hwy Seven Hills NSW 2147 AUSTRALIA Phone: 1800 110 885 or +61 (02) 9674 1799 overseas www.tramontina.com.au 108

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