The BORA X BO unites the functions of a steamer and an oven, offering a seamless cooking experience with its state-of-the-art steam and hot air technology. This appliance ensures that your daily meals are cooked to perfection uniformly across all three tiers. Take full advantage of BORA oven's capabilities along with the vacuum sealer BORA QVac to preserve your ingredients.

Experience enhanced food preservation and exceptional freshness with the BORA QVac’s integrated vacuum sealer. Extend the shelf life of your culinary creations up to threefold while minimising waste. The Qvac’s vacuum sealing not only maintains the delectable flavour but also the visual appeal of your food. Its versatile three-in-one functionality allows for efficient vacuuming, swift marinating, and convenient resealing.

Here is a quick and healthy recipe that you can prepare with BORA appliances.

Cod on a bed of creamy root vegetables

Prep. time: 35 min.
Baking/cooking time: 35 min.
Resting time: 5 min.

Ingredients:

½ celeriac
3 carrots
½ leek
1 onion
1 bunch of parsley (15 g)
4 sprigs of rosemary
4 sprigs of thyme
300 g cod loin
1 tsp butter
1 pinch of sea salt
Freshly ground black pepper
1 garlic clove
1 tbsp extra virgin olive oil
50 ml Noilly Prat (or white wine)
300 ml vegan cream
½ tsp nutmeg (freshly grated)

Step 1 - Chop the ingredients

Wash all of the vegetables. Peel the celeriac, carrots and onions then dice into approx. 0.5 cm cubes. Cut the white part of the leak into rings. Wash the parsley, shake dry and finely chop. Wash the rosemary and thyme and shake dry.

Step 2 - Cook the fish

Peel and slice the garlic. Season the cod with salt and pepper and place in a vacuum bag from BORA with a slice of garlic, a sprig of rosemary and thyme plus a teaspoon of butter. When you are ready to cook this dish in your BORA X BO, use the special programme ‘Sous-vide cooking’. Start the special programme and simply follow the instructions on the screen. When it comes out of the BORA X BO, the fish should be translucent and succulent.

Step 3 - Prepare the root vegetables

In the meantime, sear the root vegetables in olive oil for about 15 minutes then pour on the Noilly Prat and cream. Season to taste with the remaining thyme, rosemary, salt, pepper and nutmeg. Leave to reduce slightly until the sauce binds with the vegetables to form a beautifully creamy consistency. Stir in the finely chopped parsley and serve the cooked cod on the creamy root vegetables.

Step 4.Enjoy!

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