Cheese calculator
Winemaking
Today we’d like to share a fantastic recipe from one of our Customers—Ms. Aleksandra, author of the Instagram account @olaaaafikssss. Ms. Ola took a close look at our ham cooker and prepared her own take on a poultry-and-pork cold cut. What’s her secret? Button mushrooms! So if you’re looking for a new idea for a sandwich topping, we guarantee this one will delight you. And we warmly thank Ms. Aleksandra for sharing the recipe with us—and we’re looking forward to more :)!
Rinse the chicken breast and pork, then pat dry. Score each piece of meat on one side at 1 cm intervals. Grind the spices in a grinder or crush them in a mortar. Drizzle the meat with olive oil and sprinkle with the prepared spice mix. Rub it in thoroughly—also into the cuts. Wash the mushrooms and slice them thinly. Insert one mushroom slice into each cut in the meat. Stack the meats so that the cuts interlock. Gently and carefully transfer everything into the bag placed in the ham cooker. Press down with the spring and close the lid. Refrigerate for 24 hours; then remove from the fridge and leave at room temperature for 2–3 hours. Poach without exceeding 75°C. Depending on the amount of meat used, maintain this temperature for 1–1.5 hours. Leave the meat to cool slowly. Enjoy!
