CHARCUTERIE &

HOMEmADE CONDIMENTS
RECIPE BOOK
15 mouth-watering recipes developed by Electrolux Professional Executive Chef Corey Siegel
 Fry Pan Fry Basket

Non-stick Pan

Chicken Grid Egg Pan

Bread Pan

Smoker

Mobile
10-pan
Rack

Skewer Rack

Searing
Pan
Trolley for
mobile racks

air-o-system
Improved workflow efficiency
The Electrolux exclusive integrated system of a matched capacity
combi oven with a blast chiller/shock freezer is called the air-o-system.
Integrated technologies and cook&chill methodologies make
preparing, storing, cooking and preserving food for any amount
of customers easier.

A full array of accessories that can be shared between combi ovens

and blast chillers/shock freezers make for creative menu development.
The air-o-system improves workflow and efficiency in kitchen
planning and layout processes.

Contact Electrolux Professional directly at 866-449-4200 for more information.

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 Lighting the Volcano Smoker
Getting 1. Preheat the oven to 540° F (282° C) with the vent open.

Started
2. Remove the top and place several pieces of charcoal onto the bottom of
the Volcano Smoker.

3. Place the Volcano Smoker in the oven and allow the charcoal to burn for
10 minutes or until it is glowing red with some white ashes.

4. Carefully remove the smoker from the oven and add a handful of soaked
wood chips on top of the coals.

5. Place the lid on the Volcano Smoker, ensuring that the bottom vent holes
are in the open position and put it back inside the oven on the
bottom rack.

Tips & Tricks:

• Use half fan speed in the Electrolux combi oven on larger
cuts of meat that will take an extended amount of time to cook.
This will aid to maintain a high yield on the final product.

• Give the meat space on the rack to ensure maximum flavor,

smoke absorption, color and crust.

• To create a better smoke ring, place the meat in the blast chiller
for 10 minutes before placing in the oven.
ANDOUILLE SAUSAGE
Ingredients:
2250g Pork Shoulder
15g Salt
6g Cayenne
7g TCM
1g Dried Thyme
2g Mace
2g Cloves
2g White Pepper
2g Allspice
3g Mustard Powder
18g Minced Garlic
140g Diced Onion

Procedure:
1. Chill down all of the grinder parts in the air-o-chill blast chiller/shock freezer
2. Combine all of the ingredients in a bowl and chill down to an almost frozen state
3. Progressive grind the meat 3 times from large to fine
4. Stuff the sausage into hog casings and place into an air frying basket in the
air-o-steam Touchline combi oven
5. Light the Volcano Smoker
6. Cook in the air-o-steam Touchline combi oven:
Phase 1: Convection mode 185°F / <30% custom vent / 30 minutes
Phase 2: Combi mode 185°F / 30% humidity / 150°F internal temperature
7. Chill in the air-o-chill blast chiller/shock freezer
HOT SMOKED BACON
Ingredients:
1 ea Pork Belly
450g Brown Sugar
340g Kosher Salt
4g Curing Salt no 1
10g Cayenne
10g Red Pepper Flakes

Procedure:
1. Combine all ingredients in a bowl
2. Coat the outside of the pork belly and wrap in a bag or plastic wrap and then place it in a hotel pan
with some weights on top
3. Cure for 4 days flipping it over every day
4. Rinse off the cure and place the belly onto the oven racks
5. Light the Volcano Smoker
6. Cook in the air-o-steam Touchline combi oven:
Phase 1: Convection mode 185°F / <30% custom vent / 30 minutes
Phase 2: Combi mode 185°F / 30% humidity / 150°F internal temperature
7. Chill in the air-o-chill blast chiller/shock freezer
PORK HEADCHEESE
Ingredients:
BRINE: COOKING LIQUID: TERRINE:
120g Instacure #1 8 ea Garlic 50g Parsley
2 gal Water 10g Black Peppercorn 50g Dijon Mustard
400g Salt 5 ea Bay Leaf AN Salt and Pepper
250g Sugar 50g Dried Porcini
20g Black Peppercorn 10g Fresh Thyme
5g Thyme 4 gal Water
10 ea Garlic
5 ea Bay Leaf
1 ea Pig Head

Procedure:
1. Combine all of the brine ingredients and chill in the air-o-chill blast chiller/shock freezer
2. Allow the pig head to soak in the brine overnight
3. Remove the head from the brine and place into the cooking liquid
4. Bring this to a boil and then reduce the temperature to a simmer for about 3 hours or until the
meat is tender
5. Once the meat is tender, remove the head and carefully remove all of the meat, be sure to remove
any glands and fat
6. Reduce down the cooking liquid until it is able to set up on its own – you can test this by filling little
cups and placing them in the blast chiller
7. Combine enough of the reduced cooking liquid to the chopped meat and add some parsley, mustard,
salt and pepper
8. Transfer this mixture to a terrine mold and place in the air-o-chill blast chiller/shock freezer to cool
9. Slice the next day and enjoy with your favorite beer mustard
DUCK RILLETTE
Ingredients:
300g Salt 1 ea Orange Zested
50g Sugar 2000g Duck Fat
5g Thyme 4 ea Rosemary
10g Black Peppercorn 6 ea Duck Legs
5g Fennel seed 200g Double Cream
5g Coriander 5g Parsley
1g Clove 5g Chives

Procedure:
1. Toss the duck legs in the curing mixture and allow to cure overnight in the fridge
2. The next day, rinse off the legs and cover in duck fat with the addition of rosemary sprigs
3. Cook in the air-o-steam Touchline combi oven at 260°F / 60% humidity for 3 hours
4. Cool down the legs in the fat in the air-o-chill blast chiller/shock freezer
5. Remove the legs from the fat and spate all of the meat from the bones
6. In a mixer, combine the meat together with a little bit of the fat, double cream, chives and parsley
7. Pack into jars and allow to cool
8. Cover with duck fat, cool and spread over some crusty bread
PÂTÉ EN CROÛTE
Ingredients:
DOUGH: PATE: GARNISH:
400g Bread Flour 1230g Pork Shoulder 140g Dried Cranberry
50g Rye Flour 120g Foie Gras 40g Fatback Garnish
2 tsp Baking Powder 300g Fatback 140g Sicilian Pistachio
.5 oz Salt 30g Parsley
1 tsp Sugar 4g Instacure #1
4 oz Butter 4g Black Pepper
1 ea Egg 2 ea Eggs
2 tsp Cider Vinegar 75g Milk
8 oz Whole Milk 15g Salt
1g Mace
1g Allspice
Procedure:
1. In a TRK food processor, combine all dry ingredients
2. Add the butter until crumbly
3. Add the wet ingredients and knead until not sticky
4. Wrap and refrigerate at least 1 hour
5. Chill all of the grinder parts in the air-o-chill blast chiller/shock freezer
6. Toss the meat, foie, fatback, parsley, instacure, black pepper, madeira, mace, allspice and salt all
together in a bowl and chill down to an almost frozen state in the air-o-chill blast chiller/shock freezer
7. Progressive grind the meat 3 times from large to fine
8. Blend the eggs, milk and bread together and set aside
9. Place the meat mixture with the egg mixture in a mixer with a paddle attachment and lightly whip
together until it forms a tacky paste and fold in the garnishes
10. Roll out the dough to ¼ inch thickness and line the en croûte mold
11. Fill the pâté into the mold
12. Place the top dough on and crimp the edges then make 3 vent holes and brush with egg wash
13. Roll up three pieces of tin foil into tubes that you will stick into the vent holes
14. Bake in the air-o-convect combi oven:
Phase 1: Convection mode 400°F / vent open / 10 minutes
Phase 2: Convection mode 320°F / vent closed / 160°F internal temperature
CHICKEN LIVER PÂTÉ
Ingredients:
2.5 lb Chicken Livers PORT GELÉE:
60g Duck Fat 1500g Port Wine reduced to 750g
10g Garlic 8 ea Silver Gelatin Sheets
3 ea Eggs
900g Double Cream
100g Madeira
42g Veal Jus
1g Nutmeg
5g Salt
1g White Pepper
500g Buttermilk
2g TCM

Procedure:
1. Soak the livers overnight in buttermilk and TCM
2. Melt the duck fat and sear the chicken livers to get some caramelization
3. Add in the garlic and lightly cook
4. Cool the livers down in the air-o-chill blast chiller/shock freezer
5. Combine all of the remaining ingredients in the TRK food processor and blend until smooth
6. Strain through a chinoise and transfer to 6oz containers
7. Cook in the air-o-steam Touchline combi oven: Combi mode 185°F / 80% humidity / 35 minutes
8. Cool in the air-o-chill blast chiller/shock freezer and then cover with port gelée
9. Chill again and serve
FOIE GRAS TERRINE
Ingredients:
1 ea Foie Gras Grade A Lobe
100g Cognac
100g Madeira
5g Salt
2g TCM

Procedure:
1. Allow the foie to come to room temperature and carefully remove all of the veins
2. Marinate the foie in all of the ingredients listed and allow to sit covered overnight
3. Bring the foie back to room temperature and pack into a terrine mold
4. Cook in the air-o-steam Touchline combi oven: Combi mode 170°F / 50% humidity / 20 minutes
5. Pour off any excess fat and press the terrine
6. Chill in the air-o-chill blast chiller/shock freezer overnight
7. The next day remove any foie fat that is left and cover the terrine with melted duck fat
8. Allow to chill and slice
WHIPPED LARDO
Ingredients:
800g Fatback
10 ea Garlic Cloves
2 ea Rosemary
10g Salt
5g Black Pepper

Procedure:
1. Combine all of the ingredients except for the rosemary and roast in the air-o-convect combi oven:
Phase 1: Convection mode 400°F / vent closed / 8 minutes
2. Chill the mixture in the air-o-chill blast chiller/shock freezer
3. Add the fat into the TRK food processor and whip together with fresh rosemary
4. Pipe into bowl and serve with some fresh bread
ROASTED PORK BELLY
Ingredients:
1 ea Pork Belly
100g Roasted Garlic Puree
30g Salt
10g Black Pepper
10g Red Chili Flake
3g Rosemary
3g Thyme
3g Parsley

Procedure:
1. Poke as many holes in the skin as possible
2. Flip the belly over so the flesh side is up and butterfly it
3. Season the belly with all of the ingredients listed
4. Roll it up and tie it with butcher’s twine
5. Cook in the air-o-steam Touchline combi oven:
Phase 1: Combi mode 275°F / 60% humidity/ 159°F internal temperature
Phase 2: Convection mode 400°F / vent open
CASSOULET BEANS
Ingredients:
12 lb Navy Beans 800g Tomato Puree
5 lb Carrot 2000g Diced Bacon
5 lb Onion 1 bottle Vermouth
10g Clove Ground 1 bunch Thyme
30 ea Garlic Pureed 1 ea Sachet
1 ea Pork Rind 1 gal Chicken Stock
5 ea Smoked Pig Trotter 4 gal Water
30 ea Garlic Sausage 120g Salt
4000g Pork Shoulder 40g Black Pepper
200g Lard AN Bread Crumbs

Procedure:
1. Heat the pressure braising pan to 390°F and add in the lard
2. Sear all of the meat in the hot fat until it is all nicely caramelized
3. Cook down the vegetables, deglaze with wine, add in the tomato paste, add in the stock
4. Once the liquid comes to a boil, lock down the lid and cook for 50 minutes
AMERICAN LAGER MUSTARD
Ingredients:
130g Brown Mustard Seeds
130g Yellow Mustard Seeds
640g Lager
20g Mustard Powder
40g Diced Onion
460g Cider Vinegar
30g Salt
100g Honey
4g Black Pepper

Procedure:
1. Combine all of the ingredients in a vacuum bag and seal
2. Cook in the air-o-steam Touchline combi oven at:
Phase 1: Combi mode 185°F / 80% humidity / 1 hour
3. Transfer the mixture to the TRK food processor and blend until smooth
4. Cool down the mustard in the air-o-chill blast chiller/shock freezer before packaging into containers
BREAD & BUTTER PICKLES
Ingredients:
1.8kg Cucumbers
1400g Cider Vinegar
325g Brown Sugar
325g Sugar
70g Salt
3g Mustard Seeds
3g Allspice
3g Celery Seed
.5 t Turmeric
1 ea Onion Diced
6 ea Cloves Garlic
8g Red Chili Flake

Procedure:
1. Bring the pickling liquid to a boil and combine all of the ingredients
2. Sanitize the jars by steaming them at 212°F for 2 minutes in the air-o-convect combi oven
3. Fill the jars with cucumber slices and pour the pickling liquid over the top of them
4. Put the lids on until they are “finger tip tight” then steam at 230°F for 10 minutes in the
air-o-convect combi oven
PICKLED RED ONIONS
Ingredients:
3 ea Red Onions Sliced Thin
480g Red Wine Vinegar
65g Sugar
2 tsp Salt
3g Thyme
3g Chili Flake

Procedure:
1. Bring the pickling liquid to a boil and combine all of the ingredients
2. Sanitize the jars by steaming them at 212°F for 2 minutes in the air-o-convect combi oven
3. Fill the jars with onion slices and pour the pickling liquid over the top of them
4. Put the lids on until they are “finger tip tight” then steam at 230°F for 10 minutes in the
air-o-convect combi oven
BLOOD ORANGE MARMALADE
Ingredients:
675g Blood Oranges (sliced 1/4” thin)
300g Sugar
9g Pectin NH
100g Orange Juice
6g Salt

Procedure:
1. Place all of the ingredients inside of a vacuum bag and seal
2. Cook in the air-o-steam Touchline combi oven at:
Phase 1: Combi mode 185°F / 80% humidity / 20 minutes
3. Transfer the mixture to the TRK food processor and blend until smooth
4. Cool down the mustard in the air-o-chill blast chiller/shock freezer before packaging into containers
APRICOT & CHERRY MOUSTARDA
Ingredients:
340g Dried Apricot
340g Dried Cherries
40g Cognac
300g Sugar
75g White Wine Vinegar
40g Yellow Mustard Seeds
3/4 tsp Salt
½ tsp Black Pepper

Procedure:
1. Place all of the ingredients inside of a vacuum bag and seal
2. Cook in the air-o-steam Touchline combi oven at:
Phase 1: Combi mode 185°F / 80% humidity / 1 hour
3. Transfer the mixture to the TRK food processor and blend until smooth
4. Cool down the mustard in the air-o-chill blast chiller/shock freezer before packaging into containers
Notes
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Charlotte, NC 28262
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