With everyone stuck in doors during the lockdown period, we decided to share our cooking space by hosting our own cook along in the Stratford-upon-Avon showroom.
We paired up with Birmingham-based chef, teacher and “foodist” Lap Fai Lee, who put together an enticing yet simple menu for our viewer to cook at home.
Our menu consisted of a beautiful reverse Seared Côte De Boeuf steak glazed in soy brown butter and topped with charred shallots. To award additional flavour to our steak we vacuumed sealed and cooked using the sous vide option with GAGGENAU steam ovens.
Adding to the menu, Lap Fai cooked Vegetable Fried Rice using our teppanyaki inspired by Japanese tradition. We also grilled a pair of delicious miso glazed aubergines to compliment the flavours of dish.
If you would like to have a go cooking this at home follow the link below for the list of ingredients and methods used to create this superb dish.
