Category Archives: Gluten Free

Perfect pavlova

January 21, 2018 12:00 pm / 3 Comments /

Pavlova

The classic pavlova is always a tradition in our house on Australia Day.   There is still the ongoing issue of who actually invented the pavlova?  Whatever and whoever wins on that score between us or the Kiwi’s is irrelevant to us – we just love it any day but particularly on Australia Day!

My tips for the perfect pavlova would be;

Use room temperature egg whites that are as fresh as possible, making sure that there isn’t one skerrick of yolk in it.

Make sure your bowl and the beaters are super clean.  Wash and dry them thoroughly in hot, soapy water first.

Don’t be in a hurry to add the sugar and certainly don’t add it in large quantities.  The trick is to let it dissolve before adding the next bit.

Make sure that it is completely stiff and doesn’t drop from the beaters at all.  You can then shape it on the circle you have drawn on the baking paper and smooth it out beautifully….

Cook it on a Conventional or Static Oven setting.  Not Fan Forced.  You don’t want to blow it around and you do need the elements on the top and bottom for the light browning that happens on a beautiful pavlova.  As the top and bottom elements are on be sure to place it in the centre of the oven.

Let it cool – IN the oven with the door ajar.  You can do this by sticking a wooden spoon into the top edge if your oven doesn’t stop at the appropriate spot.

Finally – it must be served with FRESH fruit, never canned as it just doesn’t stack up.  Remember it’s also gluten free!

Ingredients:  Serves 10

6 egg whites
1½ cups (330g) castor sugar
1 tbsp. cornflour
½ tsp white vinegar

300g cream, whipped
1 tbsp. icing sugar mixture
1 tsp vanilla essence
fresh fruit of your choice to serve but 2 passionfruit a must….

Method:

  1. Preheat oven to a very slow 125°C Conventional.  You shouldn’t use fan forced for a pavlova.
  2. Mark a 23cm circle on baking paper and put onto a flat oven tray.
  3. Beat egg whites with an electric mixer with a tiny pinch of salt until soft peaks form.
  4. Gradually add castor sugar a little at a time, beating well after each addition until it is all incorporated and the meringue is well beaten and glossy.  It should be stiff enough to turn upside down without falling out of the bowl!
  5. With a large spoon gently fold in cornflour and vinegar.  Make sure it is all incorporated but do it gently – you don’t want to flatten the egg whites.
  6. Spread the mixture onto your paper circle and using a palette knife or spatula shape it into a huge, high circle.  Level the top.
  7. Bake in the slow oven for about 1½ hours.  Turn off oven.  You may have a couple of cracks, but that’s ok.
  8. Leave the Pavlova in the oven to cool with the door ajar.  This can be done overnight.  Stick a spoon or something in the door if your oven doesn’t have a stop at that level.  You will get a few more cracks now, as it cools.
  9. You can make it ahead of time and store, covered until required.  Not suitable to freeze.
  10. Before serving whip cream with icing sugar and vanilla.  Top Pavlova with cream and decorate with fresh fruit.
Posted in: Desserts, Gluten free, Party Food

Teriyaki salmon

July 7, 2017 4:35 pm / 7 Comments /

After our server was recently migrated I lost this last post, so here it is again in case you missed it.

Want perfectly crispy skin salmon without overcooking the salmon in the process?

Then try this method of marinading the salmon for a few minutes, steaming it and finishing it off in a pan if you don’t have a combi oven.  A great way to utilise the steam oven away from the traditional thinking that ‘steaming’ is always wet, pale food.  It is an excellent appliance for pre-cooking food that will save time plus retain the nutrients and flavours.

The results were excellent, quicker than cooking in the pan alone and with more accurate results the flesh was slightly pink in the centre which is the way we like to eat our salmon but with crispy skin which was slightly caramalised from the sugar in the sauce.  Exactly what you want with a decent teriyaki sauce.

I have utilised the pan for cooking some eggplant as well.  Apart from having an extra pan to wash up with this recipe it was all delicious!

Ingredients:  Serves 2

Teriyaki Sauce:  (This makes enough to put in a jar for other meals)

1/3 cup Mirin
½ cup soy
2 tsp rice vinegar
½ tsp sesame oil
¼ cup castor sugar
3 cloves garlic, crushed
1 tbsp grated ginger
2 small pieces salmon, skin on
½ eggplant
dash of peanut oil

Steam oven rice here to serve and steamed green vegetables here.

Method:

  1. For the Teriyaki sauce, mix all ingredients into a screw top jar. Shake then open and stir until sugar dissolves.  Set aside.
  2. Check the salmon for any bones, wipe over with kitchen paper and place into the solid, perforated tray which has been lined with baking paper. Spoon over a little of the Teriyaki sauce to marinade the fish while you are waiting for the rice to cook.
  3. Now, wash your rice and follow the instructions on cooking
  4. Place into steam oven and set timer for 100°C for 17 minutes. Set another timer somewhere else to alert you in the last couple of minutes of this cooking time.
  5. Slice eggplant and salt to remove any bitter juices. Rinse off and pat dry.  Cut slices into quarters.
  6. Heat a non-stick frypan with a dash of peanut oil. Add eggplant and stir fry until golden and almost cooked through.
  7. When you have 1½ minutes remaining on the rice, open the steam oven and add the salmon and green vegetables. They can either be in a separate tray or just placed on top of the rice.  Close the door, depending on your steam oven the appliance hopefully will reheat again to 100°C.
  8. Remove the salmon, add skin side down to medium-hot pan with the eggplant pushed away to the sides. Now add 2 tablespoons of the Teriyaki sauce, let the skin fry a little then turn it over.  Don’t have the pan too hot or it will burn.  Cook for exactly 2 minutes in total.  Cooking times will depend on the size of your fish.

Remove and serve with the rice, steamed vegetables and drizzle over the sauce that has collected in the baking paper from the salmon.  You will have extra Teriyaki sauce if you wish to use that too.

 

Posted in: Fish, Gluten free, Japanese, Main Courses, Steam Oven

Malaysian glutinous rice & pandan dessert

April 30, 2017 2:56 pm / 1 Comment /

After returning from our eating trip to Penang I wanted to try one of my favourite Malaysian desserts in the steam oven.  So much easier than the original recipe I found and it tastes delicious!

I have used fresh pandan leaves in the glutinous rice but only essence in the green top layer.  I had a bad experience once with chopped pandan leaves curdling a panacotta custard so I wasn’t game to put in the water from the pureed leaves into this custard (as in the original recipe).  Have a look at that recipe if you like but the pandan essence (providing it is a good one from the Asian food shops) is fine.  Be mindful though it is very green.

So easy in the steam oven, just pour over the top layer and cook.  It must be served at room temperature and doesn’t keep well.  The glutinous rice becomes hard and chewy but can be warmed a little in the steam oven to rejuvenate.

Ingredients:

For Bottom layer:
300g white glutinous rice, washed well and soaked in plenty of water overnight
100ml coconut milk or cream (I used a 400ml can of Ayam Light coconut cream and just split it)
100ml water
2 pandan leaves, ripped in strips and tied in a knot
1 tsp salt

Top layer:
200ml thick coconut cream
¼ cup water (wash out the coconut cream can with this)
3 x 70g eggs
¾ cup castor sugar
¼-½ tsp pandan essence (or to your liking/colour/taste)
2 heaped tablespoons cornflour

Method:
Bottom layer:
Drain the rice.
Mix together with all the ingredients for the bottom layer.
Pour into small, solid steam oven tray.
Cook @ 100°C steam for 30 minutes.  It should be sticky but cooked.  Remove pandan leaves.
Line a square 23cm cake tin with baking paper and transfer cooked rice into pan.
Press down firmly to make a solid, dense layer.
Set aside.

Top layer:
Prepare this while the bottom layer is cooking.
Whisk the eggs, sugar and cornflour in a medium size mixing bowl until the sugar has dissolved and the mixture has lightened in colour a little.
Add the coconut cream, water and essence to colour.  It should be a mid-green if you are using essence.  Be careful it is very bright.  I only use a dash.
Pour over glutinous rice layer, cover the dish with foil.
Cook @ 100°C steam for 30 minutes.
Remove from oven and set aside with the foil over to cool.
Cut into squares or diamonds to serve, see my note above  🙂

 

This is a recipe I adapted for the steam oven & made it gluten free, from rasamalaysia.com

 

 

Posted in: Desserts, Gluten free, Malaysian, Party Food, Rice

Buckwheat salad with horseradish dressing

November 13, 2016 10:59 am / 1 Comment /

Buckwheat salad with horseradish dressing

Need to lose those extra kilograms that have ‘sneaked’ up on you over Winter?  Then the steam oven is fantastic for this.  Honestly, I use it everyday for all sorts of grains and ingredients to create delicious, light and healthy salads and basically, fat free cooking.  Yes, healthy because you are not adding fat or salt to most things but most importantly because the nutrients are retained, giving everything natural flavours and tastes.

I really appreciate and use my steam oven even more in the Spring and Summer.  It is great to be able to cook multiple levels all at once without heating up the kitchen and without being bogged down with heaps of saucepans to wash!  Look at my ‘Salad’ catagory on the right hand side of the home page and you will see why I love the steam oven so much 🙂

In this recipe you can substitute other vegetables you may have on hand.  The dressing really lifts the overall flavour which is needed for buckwheat.  For a more substantial meal try it with some steamed fish on top, another drizzle of dressing and some crunchy bread.

Ingredients:  Serves 4

1 cup buckwheat, washed
1¼ cups vegetable stock
1 bunch baby broccoli, stems cut into thirds and halved lenghwise
½ pomegranate, seeds removed
½ bulb fennel, thinly sliced
large handful of parsley, roughly chopped
Grated rind 1 lemon plus 1-2 tbsp lemon juice (extra)

Dressing:  3 tbsp Extra virgin olive oil
2 tbsp lemon juice
heaped tbsp horseradish cream or freshly grated to taste
pinch sea salt & pepper

Method:

  1. Place washed buckwheat and stock into the solid steam oven tray.
  2. Cook @ 100°C steam for 20 minutes.
    While the buckwheat is cooking open the steam oven and add the baby broccoli in the small perforated tray and cook for 1-2 minutes depending on the size.  There is no need to adjust the cooking time of the buckwheat, just add the vegetables in the last couple of minutes.
  3. Remove baby broccoli and plunge into iced water.
  4. Stir the lemon rind and extra juice into the buckwheat and set aside to cool.
  5. Finely slice fennel on a mandolin into a large serving bowl & tap over pomegranate to remove seeds.  Remove any pith that may fall out.
  6. Mix together all other ingredients into the salad and add dressing before serving.
  7. For dressing:  Mix all ingredients into a small jar and shake well.

 

 

 

 

Posted in: Gluten free, Healthy eating, Salads, Steam Oven

Healthy stuffed mushrooms & buckwheat

October 27, 2016 10:56 am / Leave a Comment /

Healthy stuffed mushrooms

After over indulging in France I now find myself desperately trying to lose not only the extra weight I have gained from our recent trip but the weight that I didn’t lose from last year!

Bring on the Sirtfood diet.  Now in the middle of week three it is going well.  It is basically a Mediterranean diet which highlights a group of ‘sirt foods’ which have added health benefits.

The steam oven has been fabulous.  Such a great appliance for healthy cooking as it really does highlight the flavours of the food by retaining all the nutrients.  I have been adapting some of the recipes from the book to the steam oven which I may post later but in the meantime this is a quick and healthy mushroom dish I have cooked in the combi oven.  If you only have a conventional oven you could try cooking them with a little water in the base of the pan under the mushrooms.

This is the first time I have cooked buckwheat grains in the steam oven.  A vast improvement I have to say!  Delicious cooked in vegetable stock but you will need to add a pinch of sea salt if you are using your own, home made stock.

Ingredients:  Serves 2

6 large Field or Portabello mushrooms, wiped, stalks removed and chopped
1 tbsp Extra virgin olive oil
2 large cloves garlic, crushed
1 red birds eye chilli, seeded & chopped finely
3 spring onions, finely sliced
2 large handfuls of green kale, thinly sliced
Chopped walnuts
Grated good quality Parmesan cheese
Buckwheat to serve:
½ cup buckwheat, washed
¾ cup vegetable stock
pinch salt if using home made stock

Method:

  1. Place the buckwheat and stock into the solid tray and steam @ 100°C for 20 minutes.
  2. Remove from steam oven, wipe out cavity to prepare to turn to combi mode and set aside.
  3. Line the solid tray with baking paper.  Remove the stems of the mushrooms and lay the whole mushrooms on the paper.  Chop the mushroom stalks finely.
  4. Heat the oil in a heavy based pan and saute the spring onions, garlic, mushroom stalks and chilli.  Reduce the heat and cook for 5 minutes until soft.
  5. Increase the heat a little, add the kale and stir well.  Cover pan and cook for another few minutes until just cooked but still a great colour with a little bite.
  6. Brush the base of the mushrooms with a little olive oil.
  7. Spoon the filling into the mushroom cavities pressing down the kale.  Sprinkle with chopped walnuts and the finely grated parmesan cheese.
  8. Bake in the combi oven on Combination mode @ 180°C + 30% steam for 15-20 minutes depending on the size of your mushrooms.

Serve with the buckwheat on the side for a delicious sirt dinner 🙂

Posted in: Combi Steamer, Gluten free, Healthy eating, Steam Oven, Vegetarian / Tagged: , , ,

Beetroot & white bean soup

July 29, 2016 10:06 am / 5 Comments /

Beetroot & white bean soup

Except for a stock here I haven’t done any soups in the steam oven yet.  I had this idea to cook a roast beetroot soup, thinking that roasting the beetroot in their skins gives a more intense flavour until I realised that it would be a waste of time as steaming retains all the nutrients and flavour anyway.

So why is it that I haven’t cooked soups in here before?  I guess I didn’t have a deep enough solid steam oven tray until I purchased one and also I was concerned about the difficulty of moving a deep pan of liquid in and out.  In fact I shouldn’t have worried about either of these things.  Yes, I did buy a deeper pan but to be honest you could use any oven proof container you own that will fit into your steam oven and secondly, although you have to be careful of not tilting the dish full of soup it isn’t that difficult to maneuver you just have to be careful to keep it level.  It certainly was great not having to worry about the soup reducing or catching on the bottom of a pot and washing up one shallow container was a breeze.

I also liked that the finished soup was exactly as I made it, no need to add any water as the extra liquid generated by the steam oven was enough.  Perfect in fact, the soup was delicious, quick, with no extra salt (except what was in the packaged stock) and easy to make.  A delicious, well balanced soup that everyone will enjoy.  Serve with a dollop of Greek yoghurt and chopped fresh dill to garnish.

Ingredients:  Serves 6-8

600g fresh beetroot, peeled and thinly sliced (I used 2 large)
1 large leek, thinly sliced up to the top leaves
2-3 carrots, sliced
2-4 cloves garlic, crushed
1 large knob ginger, grated
1 tsp ground cumin
1 litre good vegetable stock
1 x 400g tin white butter beans, drained
Greek yoghurt and fresh dill to serve

Method:

  1. Place all ingredients, except butter beans in a deep, solid steamer tray or pot that will hold 3.5 Litres of liquid and place on the bottom shelf of the steam oven.
  2. Cook at 100°C steam only for 35 minutes.
  3. Open the door and stir half-way through the cooking time.
  4. Add drained butter beans and cook another 15 minutes.
  5. Cool slightly and process in a blender or food processor until smooth.
  6. Taste for seasoning.  If you used packaged stock you won’t need to season it at all.
  7. Serve with a dollop of Greek yoghurt and a sprinkle of freshly chopped dill.
Posted in: Gluten free, Soups, Steam Oven, Vegetarian

Gluten free orange & almond cake

June 27, 2016 9:37 am / Leave a Comment /

SAMSUNG CAMERA PICTURES

Always on the look out for gluten free cake recipes, my gluten free friends say this is the best cake ever!

Taste your orange puree once cooked.  You must use Navel oranges that have thinner pith.  If the oranges are not very sweet or the pith is too thick then you will have a bitter cake.  I thought my oranges were really bitter and I added another half a cup of sugar.  The cake was perfect, not too sweet but still that ‘tart’ taste you want in this type of cake.  When I cooked it again my oranges were OK but I still added ¼ cup extra sugar and it was perfect, not too sweet.

More of a ‘dessert cake’ it was light, fluffy and was delicious served covered in whipped cream and chopped, toasted pistachio nuts and a few edible rose petals.  The perfect cake to serve after a Middle Eastern lunch.

Ingredients:

480g Navel oranges (I used 3 small ones) or 1½ large
6 x 70g eggs, beaten
220g castor sugar plus ¼-½ cup (see note above)
250g almond meal
1 tsp baking powder

Method:

  1. Boil whole oranges covered in water for ½ hour.  Drain and replace water.  If you are using large oranges you will have to cook two whole.  I ended up with a little over 500g.
  2. Boil oranges for another 1 hour.  Drain and set aside to cool to room temperature.  You can do this the day before.
  3. Puree in food processor and set aside.
  4. Beat eggs and sugar together until pale and creamy with an electric mixer until they reach the ‘ribbon’ stage (at least 10 minutes)
  5. Fold through oranges, baking powder and almond meal gently trying not to beat the mixture too much but ‘folding’ it to keep the eggs aerated.
  6. Grease and line a large 23cm springform tin. Go to the trouble of lining the sides of the tin as well, extending about 5cm above the tin.  It is a large cake, you may need this extra height to hold the mixture in the tin.
  7. Bake for 55-60 minutes on Cake Plus in Miele combi with the fan cover in place or on Fan Forced @ 160°C.  I found I had a more even cake when I cooked it with the fan cover on as this does restrict the fan a little and is usually removed when baking cakes.
  8. Test with a skewer.  Mine took 60 minutes.  It is a very moist cake but the skewer should come out clean.
  9. Allow the cake to cool upright in the pan. Do not attempt to turn out. When cool, remove the sides of the tin and the baking paper.  Move onto a cake plate and cover with whipped cream and nuts.

This is a big cake that will easily serve 12-14 (less for all the seconds that everyone will want!).

Posted in: Baking, Cakes and Biscuits, Desserts, Gluten free

Black sticky rice with coconut milk

March 6, 2016 8:08 pm / Leave a Comment /

Black sticky rice

One of my all time favourite Asian desserts.  This classic is also excellent served as part of a brunch or in tiny individual bowls or glasses at the end of a cocktail party.

Yet another rice dish that is fantastic cooked in the steam oven.  I use to cook this in my old Le Creuset pot that was lined in a pale coloured enamel.  A great pot but not for sticky rice as it use to turn it purple.  Easier to cook and wash up in the solid steamer tray.  Half quantity is a generous serving for four.

Result was delicious, just as good as before but without the messy pot!

Ingredients:  Serves 8-10

2 cups black glutenous rice
2½ cups water
2 Pandan leaves, cut to fit length of solid tray and spit down spine

Syrup:
125g palm sugar
¾ cup water

1 cup coconut milk
pinch sea salt to taste (it can be slightly over salted as the rice doesn’t contain any salt and it will balance out all the flavours)

Method:

  1. Wash black glutenous rice well in a sieve under cold running water.
  2. Soak overnight in cold water.
  3. Drain, rinse again and place into the solid steamer tray with the Pandan leaves flattened, ripped into strips down the spine to release the flavour and pushed under the water.
  4. Cook at 100°C steam for 30 minutes.  Open the steam oven half way through the cooking time to push the leaves into the liquid a little more.
  5. Remove from steam oven and immediately cover with a piece of aluminum foil.  The rice should be cooked but still have a ‘bite’ to it.  This process helps to extract all the flavour from the Pandan leaves.
  6. Let it go cold with the foil over until ready to serve or refrigerate for later*.
  7. In the meantime melt the palm sugar and water together in a small saucepan and set aside.  This can be stored in a jar in the refrigerator until required.
  8. When the rice has cooled (about 20 minutes) uncover, remove the Pandan leaves and discard.  You will need to scrape all the rice from the leaves.
  9. Stir in as much of the palm sugar syrup as you like to sweeten*.  It should be sweet but not sickly.
  10. Serve slightly warm* with coconut milk drizzled over the top and fresh, ripe mango for that tropical hit 🙂

Note:  *You can make this a few days before and reheat in the steam oven @ 100°C for 4 minutes.  If you are doing this don’t add the syrup until you are ready to serve.  In fact I never add the syrup until serving time when the rice is warm.  Let your guests add a little more if they like it sweeter.

Posted in: Breakfast/Brunch, Desserts, Gluten free, Steam Oven, Thai

Homemade yoghurt from the steam oven

July 12, 2015 10:08 pm / 4 Comments /

Homemade yoghurt from your steam oven.

After I did a cheese making class at our friend Maxine’s place a few weeks ago I got inspired to try to make yoghurt.  We had a great time making feta & ricotta (this is so easy I will never buy ricotta again!) and Maxine also makes her own yoghurt which was delicious.  She uses a commercial yoghurt making machine and purchases the culture required.  I for one don’t want another small appliance anywhere near my kitchen so I did a bit of reading up about making your own yoghurt at home and decided that the steam oven is the perfect appliance to use.  Yoghurt needs a constant, accurate temperature for many hours or overnight for it to set.  With my steam oven you can set the time and go as low as 40°C with one degree increases so what better appliance to use to set yoghurt perfectly at 43°C.  For anyone who has another brand of steam oven that doesn’t have this degree of accuracy then I am sorry I don’t think it will work for you.  By all means give it a go at the closest temperature setting you can get, all you will lose is one litre of milk 🙂

I also wanted to try to make yoghurt using a few spoonful’s of commercial yoghurt instead of purchasing the culture and it worked!  Make sure you use commercial yoghurt with a ‘live’ culture.  Unless it says that on the container then it isn’t live but plenty of good quality yoghurts are easily available now which contain this form of culture.

Ingredients:  Makes 1L

1L full cream milk
3 tbsp. commercial plain yoghurt with live culture

Method:

  1. Sterilise your jars in the steam oven by placing them upside down, with their lids in a perforated tray @ 100°C for 15 minutes.
  2. While you are doing this heat the milk on the stove until it reaches 82°C.  Fill the sink with 3cm of cold water and when the milk reaches temperature then remove the pot from the stove and sit it in the sink to cool.
  3. Lower the temperature of the milk to 46°C.
  4. Place the commercial yoghurt into a small mixing bowl.
  5. Remove one ladle of hot milk from the pot and add to the commercial yoghurt, stir to combine.
  6. Pour into the sterilised jars, cover and set in the steam oven @ 43°C for 5 hours.  Because the temperature is so low I didn’t even need to refill the water container.
  7. Set another timer to remind you to turn off the steam oven a few minutes before the end of cooking time.  This will stop it automatically reducing the steam and cooling the cavity down.

Don’t be tempted to open the door but leave the jars in the steam oven for another 2-3 hours minimum until cool then place in the refrigerator until required.

Easy and delicious served with your favourite fruit.  Try with my steamed rhubarb or Winter fruit salad.

Posted in: Breakfast/Brunch, Desserts, Gluten free, Healthy eating, Steam Oven

Thai beef salad

June 19, 2015 12:43 pm / Leave a Comment /

 

Thai beef salad

Traditionally, the meat for a Thai beef salad is seared on the bar-b-que and cooked rare so the meat is tender and juicy.

Now, with a steam oven you have another great way to cook beef so that is will be the best, most tender steak you have ever eaten!  This recipe calls for the more expensive eye fillet steak but would also be fantastic with Sous vide steak here.

I have given you two options for the dressing.  One quick and one that I have been using for years from Charmaine Solomon’s Thai cookbook.  The lemongrass needs to be sliced paper-thin.  I think that the extra effort involved in using a traditional recipe such as this is worth it if you have the time.

Ingredients:  Serves 4-6

650g beef eye fillet
oil
200g baby green beans
2 spring onions, sliced finely
1 red onion, thinly sliced
2 Lebanese cucumbers, thinly sliced
1 punnet cherry tomatoes, halved
2 cups baby spinach leaves or spinach & rocket mix
½ cup coriander leaves
½ cup Thai basil leaves
½ cup mint leaves

Dressing 2, Quick option

1 birds eye chilli, finely chopped (leave the seeds in for a little heat)
1 clove garlic, crushed
2-4 kaffir lime leaves, very finely shredded into super thin strips
2 tbsp. lime juice
2 tbsp. lemon juice
2 tbsp. sweet chilli sauce
1 tbsp. fish sauce
1 tbsp. palm sugar, finely grated

Dressing 2, Traditional version

1 tsp chopped garlic
1 tbsp. chopped coriander roots and stems
black pepper, ground
1 tbsp. palm sugar
2 tsp Golden Mountain Sauce (or Maggi ‘Seasoning’ sauce)
2 tbsp. lime juice
2 tsp fish sauce
2 small purple shallots
1-2 red chillies seeds removed or to taste
1 stem lemongrass, sliced paper-thin

Method:

  1. For Traditional dressing:  Pound or crush the garlic, coriander roots, pepper and palm sugar.
  2. Stir in the sauces and juice.
  3. Slice the white part of the lemongrass, chillies and shallots very, very thinly.  Start with one chilli, you can always add more.
  4. For the Quick dressing:  Just mix all ingredients together in a jar.  Shake.
  5. For meat: Brush beef lightly with oil.  Sear in a hot pan until browned on all sides.
  6. Place beef in solid stainless steel tray.  Steam @ 100°C for 15 minutes.  If you have a smaller fillet, about 340g then 7 minutes was perfect.  Don’t overcook it, better to be under done than over.
  7. Place beans & snowpeas in perforated tray.  Steam @ 100°C for 2 minutes.  Refresh in cold, iced water.  Don’t steam with the beef on this occasion as your timing will be extended and the beef may overcook.
  8. Remove beef from steam oven and rest for 10 minutes.
  9. Just before serving, slice the beef.  Toss salad ingredients and dressing, leave a little to pour over the meat.

Serve with a small bowl of steamed rice here.

 

 

Posted in: Gluten free, Healthy eating, Salads, Steam Oven, Thai