 R E V O L U T I O N
INNOVATION SERVING HEALTHY AND TASTY FOOD
| |  | Material: Non-porous, culinary ceramic porcelain with natural non-stick glaze
Capacity: 1 3/4 qt (53oz.)
Diameter: 7.25" " (9" w/handles)
Height: 3.5" (4.75" with cover)
Base: 5.75"
Weight: 10.625 lbs.
Manufactured in: France |  | • A new proprietary material from Revol (patent pending in France) with novel composition and properties.
• Suitable for all types of heat source, including induction,
' Higher thermal-shock and mechanical properties than any other type of non-porous culinary ceramic known today.
• Unlike some materials, Revol's new material won't deteriorate naturally with wear and tear (scratches, rust, ageing, etc.). |  | • Completely nonporous ceramic, absorbs no fats, odours or bacteria.
• Made exclusively of natural components; contains no heavy metals (lead, cadmium) or fluorinated coatings (PTFE); emits no volatile organic compounds when heated.
Comparative analysis by the French Ceramics Association, Nov. 2010
• Since there are no toxic components, Revolution is chemically inert and 100% recyclable. |  | • Goes from the freezer to the microwave oven, or from induction or gas heat to a traditional oven, or from the table to the dishwasher.
' Easily cleaned, thanks to its naturally anti-adhesive enamelled surface.
' Second to none for preparing, simmering, baking and presenting your recipes in a single dish.
• The ideal material to keep your food warm and showcase it attractively at the same time.
• The bold design and wide choice of colours adds exceptional style to the ware. |  INSTRUCTIONS FOR USE
REVOLUTION gives you another way to approach cooking, opening the door to different recipe styles in harmony with your food products and tastes.
• Do not heat your dish when empty.
• We recommend you preheat your dish for optimal use: fill one third of the dish with water, bring to the boil, throw the water away, and then start cooking.
• Gradually increase the heat while making sure you never overheat the dish.
• Use a microwave to defrost your dish and food faster.
• Do not plunge your hot dish into water; wait for it to cool down to room temperature.
• Leave your dish to soak, so that it is easier to wash.
• Clean the base of your dish with a soft sponge to avoid damaging the active surface.
 MONKFISH, APPLE AND CELERY CURRY |  | INGREDIENTS :
• 1.2 kg monkfish fillets
• 50 cl olive oil
• 240 g butter
• ½ onion
• 2 red capsicums
• 5 celery sticks
• 1 garlic clove (pressed)
• 2 apples
• 30 cl single cream
• 25 cl fish stock
• ¼ carton of coconut milk
• 1 tsp. Madras curry powder
• 1 banana
• Espelette pepper | RECIPE:
Salt the monkfish and set aside in the refrigerator. Cube the onion, ½ a capsicum, 1 celery stick and ¾ of an apple for the sauce. Preheat your casserole dish with 50 cl of water until it boils. Throw away the water and then gently fry the garlic and curry with the vegetables in a little butter until tender. Add the hot fish stock and simmer on a low heat. Add the cream and coconut milk, rectify the seasoning, and leave to cook again. Accompaniment: prepare the 4 celery sticks by cutting them into 5/6 cm pieces and blanch them in salted boiling water. Set aside. Slice the banana into rather thick pieces and fry in 40 g butter in a non-stick fry pan. Peel the rest of the apples leaving a little skin on them. Cut them into 6 or 8 nice round pieces and then cook them like the banana. Set aside. Once the sauce is cooked and tastely seasoned, use a blender to mix it in the casserole dish with 80 g of butter cut into parcels, and then strain it. Check that the texture of the sauce is smooth. Set the sauce aside and keep warm. Preheat the oven to 170°C and take the fish out of the fridge so it can warm up. Brown the monkfish on all sides in olive oil, making sure the temperature remains hot. Add 80 g of butter and keep it frothy and light. Baste the fish in this juice. In the meantime, put the casserole dish in the oven for 6 or 7 minutes to add the finishing touch. Put the fish and the accompaniment in the casserole dish containing the sauce. Decorate the top with a drizzle of olive oil, a sprinkle of Espelette pepper, and a couple of celery leaves. | | TRADITIONAL BLANQUETTE OF VEAL |  | INGREDIENTS :
• 800 g boneless veal
breast
• 3 small onions (pearl
onions)
• 1 onion stuck with a clove
• 1 carrot
• 1 leek
• 1 celery stick
• 4 cloves of garlic
• 1 bouquet garni (bundle of
parsley, thyme and a bay
leaf)
• 150 g mushrooms
• 20 g + 40 g butter
• 1 lemon
• 2 egg yolks
• 2 heaped tbsp. of crème
fraiche (double cream)
• ¾ litre chicken stock
• 20 cl white wine
• 40 g flour
• 1 pinch of salt, pepper
and sugar | RECIPE:
Cut the veal breast into 4 cm cubes, put them in the casserole dish, cover with very cold water, and then slowly bring to the boil. Peel the onion, carrot, leek, celery and garlic. When foam appears on the surface of the water, throw in the vegetables. Add the cooking salt, studded-onion and leave to cook for 1 hour (or longer depending on the meat). Peel the small onions and cook them in a little water with a pinch of sugar, salt and a knob of butter. Make sure they remain white. Peel and wash the mushrooms, then cook them in a little water with a large knob of butter, white wine and salt until nicely glazed without blackening. Prepare the roux sauce (40 g butter and flour) and then set it aside. When the meat is soft and tender, put it in a bowl and cover with cling film. In the casserole dish, thicken the cooking juices with the roux sauce. Leave it to cook for a few minutes on low heat and then add the cream. Cook this sauce for another 20 minutes and then add the meat. Once everything is ready, get ready to finish the blanquette sauce: put the egg yolks in a mixing bowl and then add the velouté sauce from the casserole dish (without the meat). Mix vigorously and rectify the seasoning with salt and lemon juice. Pour the velouté sauce over the meat in the casserole dish without letting it boil. Add the mushrooms and onions, then sprinkle with parsley. Serve the veal blanquette with rice pilaf. | | POT AU FEU WITH FOIE GRAS |  | INGREDIENTS :
• 600 g boneless beef
(chuck steak, beef
shoulder, etc.)
• 600 g beef with bones
(middle rib, oxtail)
• 200 g duck foie gras
• 5 carrots (tops included)
• 2 leeks (white part only)
+ 1 young leek
• 2 turnips (tops included)
• 2 medium potatoes
• 100 g celeriac
• 1 medium onion stuck
with 2 cloves
• 3 celery sticks
• 2 cloves of garlic
• 1 bouquet garni (bundle
of parsley, thyme and a
bay leaf)
• Salt & pepper | RECIPE:
Ask your butcher to cut the meat into medium-sized pieces and to separate the lean meat from the fat meat. Put the meat with bones into the casserole dish, salt, cover with very cold water and cook over a medium heat. Coarsely cut up a carrot, celery stick, the leek whites and garlic. Skim the foam off the water and then add these vegetables, together with the studded onion and the bouquet garni. Leave to cook. In the meantime, clean and prepare the young vegetables, leaving some of their tops for decoration. Cut the potatoes into egg-size pieces and slice the celery at an angle. Peel and cut the celeriac into pieces of the same size as the other vegetables. Throw them into the casserole dish with the other vegetables and meat. Leave to cook (the carrots will need to cook a little longer). Once the meat and vegetables are cooked, remove them from the casserole and set aside. Fry the boneless beef pieces in a pan, put them in the casserole dish containing the stock, leave to simmer for 3 minutes, and then set the meat aside. Place the casserole dish on the table when you're ready to eat. Serve the meat in shallow soup dishes, topped with the young vegetables, potatoes and celery. Decorate with foie gras, fine sea salt, a sprig of celery and ground pepper. | | POTATO AND MUSHROOM GRATIN |  | INGREDIENTS :
• 2 kg Bintje potatoes
• 20 cl milk
• 80 cl cream
• 5 cloves of garlic
• 800 g white mushrooms (or ceps)
• 50 g butter
• 2 tbsp. groundnut oil
• Nutmeg
• Salt | RECIPE:
Peel the potatoes and set them aside in water. Boil the milk and cream in a casserole dish, add 3 chopped garlic cloves and grated nutmeg. Salt generously and leave to infuse while preparing the rest. Clean and slice the white mushrooms. Cook them in the tagine dish in a little oil, garlic cloves in their skins and thyme. It is important to salt the mushrooms at the beginning. Once the mushrooms are cooked and slightly caramelised, drain them on paper towelling and set aside. Thinly slice the potatoes (0,5 mm) and then cook them in the tagine dish with the cream and milk mixture, stirring continually. When the sliced potato is only just cooked, drain it and set aside the liquid. Rub the dish with butter and garlic. Layer the dish with potatoes and mushrooms, making sure to finish with a neatly arranged layer of potato. Season each layer with freshly ground salt and pepper. Pour the milk and cream mixture over the potatoes. Check that the edges of the dish are clean and then cook in the oven at 120-130°C for an hour. Leave the dish to cool for 10 minutes before putting it on the table complete with the tagine lid. | | ORIENTAL LAMB SHOULDER CONFIT WITH GINGER AND VEGETABLES |  | INGREDIENTS :
Lamb confit :
• 1.5 kg shoulder of lamb
• 2-3 white onions
• 4 cloves of garlic
(skins still on)
• 1 cinnamon stick
• 10 cl olive oil
• 150 g raisins
• 1 tsp. ground cumin
• 8 sprigs of thyme
• 1 bunch of coriander
• 40 cl chicken stock
• 80 g ginger confit
Accompaniment :
• 100 g cooked chickpeas
• 1 red capsicum and 1
yellow capsicum
• 3 spring onions
• 1 tsp. ground cumin
• 2 cloves of chopped
garlic
• 4 sprigs of thyme
• Juice of one orange
• ½ litre chicken stock
• 15 cl olive oil
• 20 cl white wine
• 100 g medium-grain
couscous
• 30 g prunes
• 30 g dried apricots | RECIPE:
Use the tagine dish to gently brown the lamb shoulder in olive oil with garlic and thyme. Season with cooking salt and then set the lamb aside. In the same tagine dish, let the sliced onions sweat and then put the lamb shoulder back. Add the orange juice, cinnamon, coriander, raisins, cumin, ginger and the hot chicken stock. Put the tagine dish with lid into the oven at 130°C for an hour before uncovering for another hour, making sure to baste the lamb shoulder regularly with the chicken stock. Thinly slice the capsicums and cut the spring onions in half. Cook them separately in olive oil with thyme and garlic. Deglaze with white wine before adding some chicken stock. Boil some water with salt and a little olive oil, pour the water over the couscous grain and mix with your hands. When the meat starts to fall off the bone, take it out of the oven and set aside. Skim the fat off the juice, filter through a strainer, reduce the sauce to your liking then add the cooked chickpeas. Heat the couscous grain in the tagine dish in the oven, then add the dried fruit and vegetables. Put the lamb shoulder on top of the couscous grain, dried fruit and vegetables. Enjoy ! | | “OLIVE PRESS” STYLE PASTA |  | INGREDIENTS :
• 400 g fresh artisanal pasta
• 15 cl oil from very ripe olives
• 20 g fresh butter
• 6 baby artichokes
• 1 lemon
• 4 turnips (with tops)
• 2 large carrots (with tops)
• 4 Roseval potatoes
• 2 thin zucchini
• 1 fennel bulb
• 100 g peas
• 100 g baby fava beans
• 50 g wild rocket salad
• 1 sheep’s milk yogurt
• 1.5 litres chicken stock
• 1.5 litres cooking stock
• Guérande sea salt
• Genovese pesto
• 200 g parmesan cheese | RECIPE:
Peel off the outside layers of the artichokes, cut them in half and remove the choke. Set them aside in a bowl of water with lemon juice. Peel and wash all the vegetables. Slice the vegetables thinly on an angle. Wash the rocket salad and set aside in a bowl of cold water. Slice 4 artichokes into pieces of the same thickness. The rest of the artichokes are to be chopped into slivers, seasoned with olive oil and lemon juice, and then set aside. Gently heat some olive oil in the tagine dish and sweat all the sliced vegetables with the dry pasta. Cook until coated with olive oil then cover with chicken stock. Season lightly and then finish cooking with a dribble of olive oil, butter, 80 g grated parmesan and Genovese pesto. In the meantime, prepare some parmesan shavings. Serve the pasta in shallow bowls, topped with rocket salad and sheep's milk yogurt, seasoned with Guérande sea salt and ground pepper. Drizzle olive oil over the top and decorate with artichoke and parmesan shavings. | | CHESTNUT VELOUTÉ, HAZELNUT TUILE BISCUIT & PISTACHIO OIL |  | INGREDIENTS :
• 50 g +100 g slab butter
• 200 g frozen cep (porcini) mushrooms
• 80 cl single cream
• 4 chopped shallots
• 50 cl chicken stock
• 1 kg frozen whole chestnuts
• 125 g icing sugar
• 25 g wheat flour
• 15 g castor sugar
• 100 g butter
• Juice and zest of 2 oranges
• 50 g crushed hazelnuts
• 2 tbsp. pistachio oil
• Handful of chervil | RECIPE:
Bring the chicken stock to the boil in the casserole dish and then add the frozen cep mushrooms. Leave to infuse for ½ hour. Set aside. In the same dish, sweat the shallots on low heat without browning, add the chestnuts, and leave to cook for 2 or 3 minutes. Add the stock after having removed the mushrooms. Cook for another 20 minutes or so and then add 60 cl of cream. Leave to cook on low heat. Preparing the tuiles: Mix the sugar, flour and orange zest in a bowl. Warm the orange juice and butter before adding to this mixture. Stir well. Gently roast the crushed hazelnuts in a frying pan. Pour the mixture onto a sheet of baking paper in a thin layer and then sprinkle the hazelnuts over the top. Cook in the oven at 180°C until nicely browned. Cut into 2 cm by 8 cm strips as soon as the tray is out of the oven. Mix the cream and chestnuts with a blender in the casserole dish. Rectify the seasoning. Whisk the remaining 20 cl of cream. Add this cream to the mixture in the casserole dish to obtain a light creamy consistency. Cut the mushrooms into cubes and fry in 20 g of butter. Leave to drain on paper towelling. Once the casserole dish is on the table, put some cubed mushrooms in the bottom of each bowl, pour the velouté over the top and decorate with chervil and a drizzle of pistachio oil. Serve with the hazelnut tuiles. NB: you can also use the REVOLUTION mini casserole pots for individual portions. | | |
