Time to make the Christmas pudding!

November 4, 2018 6:45 pm / 7 Comments /

making-pudding

As the festive season fast approaches now is the perfect time to make the Christmas pudding!

Number one on Google for cooking in the steam oven for several years this recipe has become a firm favourite in my family.  Moist and delicious, it will easily serve 12-15.  There are many comments over the years for cooking instructions to make smaller puddings as well.  See the recipe here.  There is also a gluten free, quick sago pudding option here as well.

So if you didn’t make this pudding in your steam oven last year then try it now.  So much easier than watching a pot on the stove in case it boils dry, cooking it in the steam oven for six hours only means you have to refill the water container a few times which frees you up to do other things with your day!

Christmas pudding

Posted in: Christmas cookery, Desserts, Steam Oven

Chinese spare ribs

July 22, 2018 10:00 am / 1 Comment /

I’ve always loved spicy, sticky spare ribs 🙂

Loved them cooked in the combi oven, it seems to render down the fat and produce a melt-in-the mouth, tender rib.

This is a Chinese version but try different marinades of your choice.  A smokey, American rub would also be amazing.

Ingredients:

2-4 slabs of pork spare ribs
½ cup soy sauce
¼ tsp Sesame oil
½ tsp chilli powder (optional)
½ tsp Chinese five spice powder
2 cloves garlic, crushed
¼ cup Mirin
1 tbsp green ginger, grated

Method:

1.  Mix all marinade ingredients together and pour over ribs in a glass dish.  Rub all over with the back of a spoon, cover and refrigerate overnight, turning occasionally.

2.  Place ribs into the large, solid tray in a single layer and cook on Combination mode 180°C + 50% steam for approximately 35-45 minutes.  The time will depend on the size of your ribs.

3. Turn occasionally and baste with the remaining marinade, they are ready when well browned but still juicy.

4.  Serve with steamed rice here and some steamed Chinese vegetables.  See my timing on steaming the vegetables

 

Posted in: Chinese, Combi Steamer, Main Courses

Roasted carrot & chicken salad

July 8, 2018 9:40 am / Leave a Comment /

This is one of those salads that you could just live on!

A perfect one-dish lunch, dinner or picnic dish that you can effortlessly cook in the combi all in the same pan.  Less mess, washing up and really only three stages.  Another fantastic thing about the combi is that you can be doing other things while these elements are cooking.  You don’t have to be worrying about forgetting what is on the stove, it burning or boiling dry.

Another one of my salads that will become a favourite, remember to use other things in it that you may have on hand or something you need to eat up in the fridge.

Ingredients:  Serves 4-6

3 large carrots, peeled and cut into julienne sticks
1 cup freekah, washed thoroughly
1¼ cups chicken or vegetable stock
1 large chicken breast, trimmed and cut open on thick side
¼ cup currants
bunch of fresh asparagus, cut into thirds
handful of fresh parsley and coriander, chopped
Juice and rind of one lemon
Salt and pepper to taste
Sunflower kernels, nuts or seeds of choice to sprinkle

Method:

  1. Line a sold tray with baking paper, toss carrots in a little olive oil and roast in combi @ 200°C for approximately 20 minutes until soft.
  2. Slide out of tray onto a rack to cool.
  3. Now add the drained grains to the same tray, cover with stock and cook on 100°C steam only for 20 minutes.
  4. In the last two minutes, open the steam oven and add the asparagus.  Close the door to cook.
  5. Remove from steam oven, stir through the lemon zest and juice and scrape into a serving bowl.
  6. Reset the steam oven at a lower temperature to cook the chicken breast here. Slice on the angle when cool and set aside.  Don’t overcook, it is easier to add another minute if need be.
  7. Combine all the ingredients together, toss well and add fresh herbs and currants.
  8. Sprinkle with seeds and serve.
Posted in: Chicken, Combi Steamer, Gluten free, Healthy eating, Salads, Steam Oven

Spicy silken tofu

June 23, 2018 8:02 pm / Leave a Comment /

There seem to be lots of soy-tofu recipes around but it’s something I haven’t done before in the steam oven.  Remember the benefit of buying a quality steam oven is that you can have accurate control over the temperature.  Yes, I guess I could put this in at full 100 percent steam but I like to heat it slowly like a custard almost, giving it adequate time to heat evenly before you drench it in the delicious sauce.

You can adjust the sauce to taste but love it or hate it, tofu does need some flavour so this packs a punch 🙂

Ingredients:

1 block silken or soft tofu, removed from packet and drained
1 tablespoon peanut or vegetable oil
1 large clove garlic, crushed
a small knob of ginger, grated
2 tablespoons of soy
1 tablespoon of miso
1-2 tablespoons of water
pinch dried chilli flakes (optional)
¼ tsp sesame oil
1 tsp sugar
1 tsp white sesame seeds
Fresh coriander to garnish

Method:

Place drained tofu on baking paper in the perforated steamer tray.

  1. Heat the oil on medium heat, add the garlic and ginger and stir well being careful not to burn it.
  2. Add the chilli flakes if using then all the other ingredients
  3. Remove from heat and stir well until you have a smooth consistency, taste to balance flavours.
  4. Steam the tofu at 90°C for 8 minutes.
  5. Remove from steam oven and put onto a warm serving plate.  You can warm the plate in the steam oven while the tofu is heating.
  6. Heat the sauce again until hot and pour over tofu to serve.
  7. Cut into cubes and garnish with fresh coriander.  You could also top with chopped green onions which would be delicious too.

Serve as part of a shared meal.

 

 

 

Posted in: Japanese, Main Courses, Side dishes, Steam Oven

Moroccan lamb shanks with quinces

June 10, 2018 8:39 am / 1 Comment /

This is my favourite Winter dinner party recipe from Lyndey Milan.  I have adapted the recipe slightly and changed it to cook in the combi steam oven so you get the long, slow cooking time as well as the addition of moisture.  Honestly, it makes for the most tender, sticky shanks you would ever have eaten 🙂

If you don’t have a combi oven then cook it long and slow in your regular oven @ 130oC in a covered cast-iron casserole dish or a large shallow pan covered with a few layers of foil.

I usually cook this for 8 or more but be mindful of the size of your lamb shanks.  I managed to get four into a large Le Crueset pot but it was a struggle and they had to be turned about half way through the cooking time.  If you are cooking for eight you will need to split into two pots.  I found the standard steam oven tray not deep enough so two deep ones would work.  Alternatively cook in a bigger pot and get ‘Frenched’ lamb shanks that have the bones cut back from your butcher.

Lamb shanks are either are too big or too small but one is usually enough, even for the most hungry of my guests!

Ingredients:  Serves 4

2 small onions, sliced or 1 large
Chunk ginger, grated
3 large cloves garlic, crushed
1-2 tablespoons olive oil

4 French trimmed lamb shanks
2 tbsp plain flour (leave out for Gluten free)
1 tsp turmeric
1½ tsp ground coriander
1½tsp ground cumin
1½ tsp ground cinnamon
salt & ground pepper

1x420g tinned, chopped tomatoes
½ cup good red wine
500ml beef, veal or lamb stock (or enough to cover)
1 quince, scrubbed, cut in quarters & seeds removed

Method:

  1. Heat the olive oil in a large cast iron pot and saute the onion, garlic and ginger slowly until soft.
  2. Meanwhile mix the flour, salt, pepper and spices together and rug all over the lamb shanks.  If there is any mixture left add it to the pot with the onions.
  3. Remove the onion mix from the pot after you have stirred the flour for a minute or two, increase the heat, add a little more oil and brown the shanks a little two by two.  Be careful not to burn the base.
  4. Remove, add the red wine and let it come up to bubble.  Scrape the bottom of the pot and add all the other wet ingredients.
  5. Make sure that the fan cover is on the back of the combi oven.
  6. Return the shanks to the pot with the onion mix, add the quinces and cook on Combination mode 130°C Fan forced plus 75% steam for 3 hours without a lid.
  7. Turn the quinces (or rotate from top of the pot to the bottom) about half way through the cooking time.
  8. Remove quinces & shanks from the pot, cover with foil and keep warm.
  9. Reduce the sauce over a high heat on the stove and remove any excess fat.
  10. Serve with cous cous (or another grain if you are GF) which has been flavoured with rind and juice of one orange, ¼ cup currents, dash of olive oil and chopped fresh parsley.  Fluff up with a fork before serving.  See my perfect cous cous recipe here.
Posted in: Combi Steamer, Dinner parties, Gluten free, Main Courses

Rocket risotto

June 3, 2018 3:34 pm / 4 Comments /

I made this rocket pesto the other day and thought that I would extend its use to a  risotto with all those fabulous green vegetables that you can achieve in the steam oven.  Remember, they not only look better cooked in the steam oven but taste better too as all the nutrients are retained.

Use whatever vegetables you have on hand.  It would also be delicious with a very thinly sliced chicken breast added.  Just add in the last few minutes of cooking so the chicken is melt in the mouth tender, stir it through at the end of cooking, rest for a few minutes and taste for seasoning for best results.

Ingredients:  Serves 4

Rocket pesto:
1 cup tightly packed rocket leaves, washed
2 cloves garlic, crushed
¼ cup toasted, peeled pistachio nuts
¼ cup grated parmesan cheese
pinch salt
¼-½ cup Olive oil
pinch salt

Risotto

1 cup arborio rice
2 cups vegetable or chicken stock
1 medium onion, diced
1 zucchini, sliced diagonally
1 handful sugar snap or snow peas
½ cup frozen peas
Salt and pepper and shaved parmesan to finish

Method:

  1. For the pesto: blend rocket, nuts & garlic in a food processor until finely chopped.
  2. Add the Olive oil in a thin stream with the motor running until incorporated.
  3. Now add the parmesan cheese and season to taste.  I think it needs a pinch of salt and some black pepper.
  4. Heat a frypan that can go into the steam oven with a dash of olive oil.
  5. Saute the chopped onion and garlic until softened over medium heat.
  6. Add the rice and stir well to coat with the mixture.
  7. Now add the stock, stir well and place into the steam oven.
  8. Cook @ 100°C steam for 17 minutes.
  9. Open the oven, add half the pesto and all the vegetables, stir well and cook for another 2 minutes.  Add the thinly sliced chicken breast if you are using it with the vegetables too, it will also only take 2 minutes if sliced thinly and I think the chicken does need a sprinkle of salt.
  10. Taste and season if necessary.  Some black pepper would work.
  11. Serve with extra grated parmesan and crusty bread.

(Note:  You only use half the pesto in this recipe, keep the remainder in a sealed jar in the fridge for up to two weeks.  Flatten the top in the jar and pour over a little extra olive oil to retain the colour and keep it fresh)

Posted in: Gluten free, Main Courses, Steam Oven, Vegetarian

Thai pumpkin soup

May 28, 2018 1:37 pm / Leave a Comment /

I said last year that I wanted to do some more soups and now that it has become chilly in Sydney after a long, hot summer it is a good time to test a soup using the combi oven.

Roasting your vegetables first is a great way to get more flavour and in this version cook your curry paste at the same time.  If you don’t have a combi then saute the vegetables in a splash of oil and the curry paste over a low heat and then transfer to the steam oven to finish the cooking.  You do need to cook out the curry paste.

This is a recipe that you can adapt and play around with yourself.  You might like to roast the vegetables in the first stage a lot longer to give them some colour and try it without the curry paste or use the spices from my Spicy pumpkin soup here.

Whatever option you choose remember to use the one deep dish for the roasting and steaming the soup so that all the flavours you have in the base of the pan will go into your soup, making it even more delicious 🙂

Ingredients:  Serves 6-8

½ Butternut pumpkin, chopped into chunks
½ large Kumera, chopped
4 cloves garlic
knob ginger, sliced
1-2 tablespoons of Red Curry Paste
1 Pandan leaf, split and tied in a knot (optional but nice)
1 leek sliced and washed well OR 1 onion chopped roughly and added with roasting stage.
3 cups chicken or vegetable stock
1 cup water
1 cup coconut milk
Fresh coriander leaves to garnish

Method:

  1. Chop all the vegetables except the leek if using into similar size chunks.
  2. Put into a deep steam oven tray or deep large container that will hold over one litre.
  3. Add the curry paste & pandan leaf if using to the centre, cover with the vegetables and cook on Combination mode 180°C plus 90% steam for 30 minutes.
  4. Carefully remove dish from the oven and add the stock, water and leek if using.
  5. Return and change to steam oven mode and cook 100°C for 30 minutes, stirring 10 minutes or so into the cooking time.  This will break up the curry paste now that it has been cooked and remove all the yummy bits from the bottom of the pan.
  6. Test that everything is soft and remove from the steam oven.
  7. Set aside to cool.  Add the coconut milk if using and puree until smooth.
  8. Check for seasoning.  If you have used commercial stock the flavour should be OK otherwise season with fish sauce and a little brown sugar for that true Thai taste.
  9. Garnish with fresh coriander to serve.  Yum 🙂
Posted in: Combi Steamer, Soups, Steam Oven, Thai

Spicy eggs & chorizo

May 8, 2018 10:01 am / 1 Comment /

Spicy eggs with chirizo

Perfect for a lazy Sunday brunch – double the eggs and cook in a larger pan to serve six people and serve with warm, toasted sourdough.  There is plenty of sauce, so you don’t need to double that part of the recipe.

The egg category is, without doubt, the most popular on this blog.  So much so that I’ve made it to number one on Google and have kept this position for sometime now.   Eggs are fabulous cooked in the steam oven.  It is now impossible for me to think about cooking eggs in any other way.  Quick, easy and great for when you need to cook large quantities, the steam oven gives perfect temperature control – it is the best way to get perfect eggs anyway you like them.  From hard to soft boiled, poached, scrambled or the luscious 60/60 eggs have a look at this popular post here. For a luxurious breakfast try my steam oven Eggs Benedict here. Yes, you can make the perfect Hollandaise sauce in the steam oven too!

Ingredients:  Serves 4

1 tbsp olive oil
2 good quality chorizo
½ tsp fennel seeds
1 red onion, thinly sliced
1 clove garlic, crushed
1 red capsicum, thinly sliced
¼-½ tsp dried chilli flakes
½ tsp ground cumin
½ tsp hot or smoked paprika to taste (Spanish is best)
1 punnet cherry tomatoes or 2 large tomatoes, chopped
1 x 400g tin of chopped tomatoes
4 eggs
50g fetta
chopped coriander or mint and extra olive oil to drizzle
sea salt and fresh ground pepper to taste
good sourdough to serve

Method:

  1. Toast the fennel seeds in a dry pan that will fit into the steam oven for a minute or two until fragrant.
  2. Add the olive oil, onion, garlic and capsicum and sauté a few minutes until soft.
  3. Move this mixture over to the side of the pan and lay in the sliced chorizo, turn when brown.
  4. Now add the spices and cook on medium heat until a little jammy.
  5. Lower the heat, add all the tomatoes and continue to cook until reduced and fragrant.   The sauce will thin down in the steam oven so it can be quite thick at this point.  This stage can be done ahead and set aside until just ready to add the eggs.
  6. When ready to serve, bring back to the simmer and taste.  Add salt and pepper and make little hollows in the tomato mixture for the eggs.  Break them into the sauce, sprinkle fetta around.
  7. Place the pan into the steam oven @ 100°C for 2 minutes.  The eggs should be perfectly cooked and the sauce thinned a little.
  8. Remove from steam oven, sprinkle over a handful of chopped coriander or mint and a drizzle of olive oil and serve into the centre of the table with toasted sourdough for dipping 🙂
Posted in: Breakfast/Brunch, Eggs

Lamb salad with eggplant & watercress

April 22, 2018 4:00 pm / 2 Comments /

Lamb salad

This is one of our favourite salads which I am sure, if you’ve been to lunch at our place in the Summer you have eaten.  Everyone loves it, this is an old Gourmet Traveller recipe from December, 1997 which I have altered a little and proves that a good combination of flavours never dates.  It is only a balsamic dressing but the combination with the chilli, eggplant and lemon really works.

A perfect salad for Australia Day or Anzac Day, use lamb backstraps and cook on the BBQ until just medium rare and rest for at least 15 minutes.  The Autumn weather in Sydney is so warm we are still enjoying more outdoor eating 🙂

Ingredients:  Serves 4-6

2 long lamb backstrap fillets, trimmed if necessary
Olive oil
2 tsp cumin
salt & pepper

2 eggplants, cut into 1.5cm thick slices, salted and rinsed
1 bunch watercress, leaves removed
1 bunch coriander
handful of baby rocket
½ cup halved cherry tomatoes
1½ small fresh red chillies, finely chopped and seeded if required
1 Spanish onion, thinly sliced
1 tsp chopped preserved lemon

Dressing:

1 tbsp balsamic vinegar
3 tbsp olive oil
salt, pepper, chopped garlic and thyme leaves to taste

Method:

  1. Oil eggplant slices and cook on the BBQ until well coloured.  Remove and set aside.
  2. Bring lamb to room temperature.  Rub with salt, pepper and cumin and BBQ until just medium rare approximately 8 minutes.  Set aside to rest.
  3. For the dressing, put everything into a screw top jar and shake well.  Taste.  Set aside while you prepare the salad.
  4. Pick watercress off stems and combine with rocket, coriander, chilli, onion and lemon rind.  Once the eggplant has cooled a little cut into chunks and add that to the salad.
  5. Toss with most of the dressing.
  6. Slice the lamb and place on the top of the salad and pour over the remaining dressing.  Garnish with fresh coriander and serve.

Fabulous served with fresh, crusty bread and a fabulous Pinor Noir, Stephanie The Gnome with Rose Tinted Glasses from d’Arenberg, McLaren Vale.

 

 

 

 

Posted in: Salads

Hot cross buns

March 18, 2018 2:00 pm / 3 Comments /

Hot cross buns

Hot cross buns are even better cooked in a combi steam oven!  The addition of the moisture in the cooking process produces a lighter crumb and a delicious, crunchy top.  After all, this is how the commercial bakeries cook their yeast breads and buns so you know it is going to be even better cooked at home.

I use to make hot cross buns each year but now that I have a combi and I have to say that there is a remarkable difference.  I remember they were heavier and the top wasn’t as crunchy and delicious.  Worth using the proper bread flour rather than standard plain flour, it is now readily available in your usual supermarket.

It is nearly Easter so get baking now!  Another delicious treat for Easter from the combi steam oven would be the Brioche pear tart here

Ingredients:

450g strong bread flour + extra for kneading
7g dried yeast
50g caster sugar + 1tsp
1 tsp salt
1 tsp mixed spice
1 tsp ground cinnamon
225ml warm milk
1 medium egg, beaten
50g melted butter
100g sultanas
20g mixed peel
50g plain flour

For glaze:
2 tbsp apricot jam or marmalade plus a little water.

Method:

  1. Put the bread flour, yeast, caster sugar and 1 tsp salt in the bowl together with the mixed spice and cinnamon, mix well.
  2. Make a well in the centre and add the milk, egg and melted butter.
  3. Mix with a wooden spoon, then transfer onto a floured worktop and start kneading with your hands.
  4. Knead for at least 10 minutes until the dough is smooth and elastic.  I needed quite a bit more flour as the mix is quite wet.
  5. Transfer to a clean, lightly greased bowl and cover with cling film. Put in a warm place for at least an hour or until doubled in size.   If your combi has a dough proving function you can put the dough in for this time and just leave it, turned off when the set program is finished.  Leave for about an hour in total until doubled in size.  The Miele program for proving is 15 minutes and you can find it in the Auto Programs, “Special”.
  6. After that time transfer back onto a floured surface flatten a bit and scatter over the sultanas and mixed peel.  Knead a few more times.
  7. Divide the dough into 16 even portions and shape into smooth round rolls. Place on the flat combi baking tray, greased or lined with baking sheet and cover with a clean tea towel. Leave to rise again for at least 30 minutes.
  8. Pre-heat the oven to 180°C. Mix the plain flour with 4-5 tablespoons of water and 1 tsp of sugar. It should have a thick paste consistency. Spoon into a piping bag and pipe white lines on the rolls to make crosses.
  9. Bake on Combination mode 190°C + 90% steam for 15 minutes then add another cooking stage; 160°C + 30% steam for 6 minutes.
  10. Warm the jam or marmalade with a little water until melted.  Strain it into a clean bowl, removing any fruit.  Brush over warm buns when they are out of the oven.  Makes them look even better!

Delicious served warm with butter and a cup of tea 🙂

 

Posted in: Baking, Bread, Combi Steamer, Easter