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Electric pepper mill, stainless steel, 20 cm

Electric u'Select Pepper Mill | In stock

With a single touch, the Peugeot Elis Sense u'Select electric pepper mill lights up to deliver freshly ground pepper.

 

High technology and performances

Amateurs of cooking and high-tech instrument will appreciate the performance of the Peugeot Elis Sense mills. Fast and quiet, featuring a serious stainless steel and acrylic design, this advanced mill will start instantly as you touch the body and top simultaneously. Let the LED light guide you through the process for total control of the output. Elis Sense is equipped with the u’Select patented grind control system, used for precise adjustment of the grind size. Choose from six grind settings or anywhere in between to find the right coarseness. This ultimate high-tech gift comes with a spice vial filled with pepper that doubles as a measuring cup and funnel. When technology supports gastronomy, it is pure pleasure!


 

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x $219.00 = $219.00

Random Recipe

Ingredients Foie gras terrine with pear, cinnamon and Sauternes Directions

Foie gras terrine with pear, cinnamon and Sauternes


1 lobe of duck foie gras (500 g)
160 ml Sauternes (or other sweet white wine)
Cinnamon
8 g sea salt + 2 g sugar
1 ripe Williams pear
Sichuan pepper
20 g butter
20 g sugar

Day before
1. Allow the foie gras to come up to room temperature for an hour (remove the veins if necessary).
2. Add the Sauternes, salt and 2 g of sugar.
3. Tightly wrap the foie gras while compressing (shape into a rectangle, so that it can be packed into the terrine in two stages).
4. Cut the pear into small cubes.
5. In a hot frying pan, add the butter and 20 g of sugar. Allow to caramelise slightly before adding the pear. Sauté and then add the Sichuan pepper. Drain and keep in the refrigerator.
6. Put the Peugeot Appolia terrine in the refrigerator.

Following day:
Pack the foie gras into the terrine in two stages.
Place the first half of the foie gras in the terrine, add the pear in the centre and then cover and pack with the second half.
Wrap in film and add the lid.

Cooking
1. Wrap the entire terrine in film and cook in a bain-marie. Cook in a non-preheated oven at 75°C for approximately 1 hr 45 min (check that the temperature is 62°C in the middle).
2. Take out of the oven and remove the film and lid. Place in the refrigerator.
3. The next day, replace the lid.
4. Wait at least three days before eating. Remove from the terrine and slice with a knife dipped in hot water.
5. Grind cinnamon over the slices (season to taste).

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