Wipe the baking trays with oil and put some oil onto the Turkey meatballs on skewers and cook at 120°C in de combi-steamer with 80% moisture to a core temperature of 72°C.

Lightly sauté the finely chopped garlic, sambal and oregano.

Add the demi-glace sauce and let it heat through for a while. Season with pepper and salt.

Steam the beans and sweetcorn and sauté them in a little butter and season.

Fry the potato slices and sprinkle with the Cajun spices.

Arrange all attractively on a plate.