Category Archives: Main Courses

Steamed snapper with black bean & garlic sauce

October 13, 2014 6:17 am / Leave a Comment /

Steamed snapper with black bean & garlic

This is my version of a recipe from China Doll, using the commercial black bean and garlic paste that you can buy from a Chinese grocery store and adding to the paste with chilli, lemon and soy to give the fish a delicious flavour.

Perfectly and easily cooked in the steam oven, you wonder if you would bother trying to steam a whole snapper on a plate in a Chinese basket?  I think I did it once for a small fish and it was really difficult to remove.  You wouldn’t be able to fit this size snapper into a steamer basket in any case.  It is impossible to overcook the fish in a steam oven which makes cooking whole fish just a whole lot easier, not to mention healthier!

To finish, you can if you wish, heat some peanut oil until smoking and pour it over the fish at the table put personally I prefer to cut out the extra fat content as there is plenty of flavour in this dish already.

A nice change from the traditional ginger and garlic snapper here.

Ingredients:  Serves 4-5

1 whole 1.3kg snapper, cleaned and scaled
½ tsp sesame oil
1-2 garlic cloves
1 long red chilli, chopped + 1/2 for garnish
2 tbsp. black bean & garlic paste
1 tbsp. soy sauce
½ lemon, rind and juice
handful of coriander leaves
2-3 whole spring onions

Method:

  1. In a mortar and pestle pound the garlic, chopped chilli and its seeds with the lemon rind and a little sea salt until smooth.
  2. Add the black bean and garlic paste, soy and sesame oil and mix together.
  3. Score the fish into diamond shapes through the skin on both sides.
  4. Rub the paste into the fish, making sure that it penetrates into the cuts.
  5. Place fish into the large steamer tray on top of the whole spring onions.  This will stop it from sticking.
  6. Cook @ 90°C for 15 minutes.
  7. Pour over the juice of half a lemon and move onto a large serving platter.
  8. Top with the chopped coriander and sliced chilli.
  9. Serve with steamed jasmine rice that you can put into the steam oven first for 10 minutes @ 100°C then drop the temperature back to 90°C for the cooking time with the fish as above.

Note:  Cooking time for a smaller, say 700g snapper would be 10-12 minutes.

 

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

Crunchy zucchini slice

September 14, 2014 1:58 pm / Leave a Comment /

Crunchy zucchini slice

Another great way to use zucchini, I didn’t want fritters or a ‘savoury cake’ here but more of a meal.  This would also be a great brunch, lunch or side dish.

Cooked in the steam oven and just popped under the grill in your main oven to crisp the top, it is a great example of how you can utilise your different appliances for one dish.  Being an egg based slice it was perfectly cooked in the steam oven with a soft custard and the crunchy topping has lots of flavour.  The nuts and seeds really add to the texture.

Leave out the bacon for a vegetarian option.

Ingredients:  Serves 4

3 large zucchini, finely sliced with a food processor or mandolin
175g bacon, diced
1/2 cup spring onions, sliced
3 cloves garlic, crushed
3 eggs, beaten lightly
1/2 cup cream
1/2 cup milk
chopped parsely
Topping:
1/3 cup natural seed mix (pepitas, sunflower kernels and pine nuts) or seeds of your choice.
1 cup grated tasty cheese
1/4 cup grated parmesan cheese
2 slices multi grain bread, toasted

Method:

  1. Grease a small, solid steamer tray or baking dish.
  2. In a frypan add bacon, onion and garlic and sauté until softened
  3. Add zucchini and toss to wilt, about 5 minutes separating all the slices if possible.
  4. Place into the prepared pan and then pour over the egg mixture.  Flatten down and mix egg mix through evenly.
  5. Cover with foil and cook @ 100°C in the steam oven for 15 minutes until set.  It should be set around the edges and a little soft in the centre.  Adjust the timing accordingly for other brands of steam oven as it could take a bit longer to set.
  6. Toast the multi grain bread until brown.  Break into small breadcrumbs or do this quickly in a food processor.  In a bowl mix through other topping ingredients.
  7. Remove from steam oven and sprinkle over topping ingredients.
  8. Grill on medium heat on Static grill in your main oven being careful to keep an eye on it so it doesn’t burn.  If the grill is preheated it will only take about 5 minutes.  Remove from the grill once the cheese has melted and the topping is golden brown.
  9. Rest for about 5 minutes before serving.

Cut into squares and serve with a tossed salad or warm bread.

 

 

 

 

 

Posted in: Breakfast/Brunch, Eggs, Main Courses, Side dishes, Steam Oven, Vegetarian

Slow roasted lamb with garam masala

September 3, 2014 11:47 am / Leave a Comment /

Slow roasted lamb with garam masala

This is a recipe adapted from Karen Martini where she used similar ingredients for the marinade and then slow cooked it, covered in a conventional oven.  As anyone with a combi steamer knows, slow baked lamb is even better with the added moisture a combi can provide see here.  Karen’s recipe was good but had too much yoghurt for a combi slow cook.  There is no need to cover the dish so the marinade needs to be intensified and baked with less liquid as the steam will add to the moisture in the pan.  I have reduced the yoghurt to only enough to marinate and the results were excellent.  Melt in the mouth lamb that fell off the bone with those delicious Indian spices that had seeped into the meat overnight.

A lovely change from the traditional garlic and rosemary that I used before.  Serve it with the meat juices, some Red cumin lentils, tomato and onion salad and some thick yoghurt with a little garlic and grated cucumber.  Yum 🙂

Ingredients:  Serves 4-6

1 x 2kg lamb shoulder or leg (shoulder is better)
4 cloves of garlic, crushed
knob of ginger, grated
1½ tbsp. garam masala
2 tsp ground cardamon
1 lemon juice and rind grated finely
2 tbsp. Greek yoghurt
1 tbsp. sea salt

Method:

  1. Mix all the marinade ingredients together, including the salt.
  2. Trim the lamb of any large pieces of fat that you can remove easily and ‘spear’ the meat all over with a sharp knife at random intervals so that the marinade may permeate into the meat.
  3. Rub all over the with marinade and place it into a plastic bag, tie it up and place it on a plate in the refrigerator overnight.  You should use all the marinade and it should just be enough to cover the lamb thickly without any excess.
  4. Remove from the fridge 1 hour before baking.
  5. Make sure your fan cover is installed on the back of the combi if you have one, place the lamb into the solid steamer tray and bake on Combination mode @ 120°C + 80% moisture for 4 hours.
  6. Remove from the solid tray and place onto a large, warmed serving platter.  Remove the bone if using a shoulder.
  7. Strain the juices into a jug and remove the fat.

There is no need to rest the lamb when cooking like this.  The bone should just fall out of the meat if you use a shoulder and be meltingly tender.  I used a leg this time around so after the meat was carved I poured over the meat juices before serving.

Enjoy.

 

Posted in: Combi Steamer, Gluten free, Indian, Main Courses

Combi steamer roasting table

August 23, 2014 5:32 pm / 4 Comments /

Roasting table - pork rib roast

Well it’s still Winter here in Australia so it’s time to use your combi oven for one of its best advantages – roasting meat!

I have had a lot of response to the ‘Bread baking table’ here so thought that you are all crying out for a quick reference guide for cooking the perfect roast! It is as simple as weighing your meat, seasoning it and setting the combination setting to allow for radiant heat and moisture.  This will give you mouth watering results and a crisp top.  Yes, the best roasts you have ever had!

Many brands have lots of Automatic functions and these are great too.  Sometimes it is difficult to decide “Do I use this auto program which is one hour” or “Do I add the times manually myself, which if I work it out on the table below would be 1.5 hours?”.  The answer is simple; it depends on the weight of the meat.  The auto programs can only be designed around joints or cuts of a certain weight so if you have a piece of meat or a chicken of that size then by all means use the Auto program but don’t try to put a huge chicken in it as it will not be cooked.  My Miele oven has the ability to add or reduce the ‘browning’ but not the time.  Adding browning does not add time either so be aware of that one…. If you have small, expensive cuts of meat then don’t chance it to an Auto program.  Have a look at my Perfect Rack of Lamb recipe here for a guide for the weight/cooking time.  You can find other recipes in the Combi steam cooking section and I will be adding more from time to time.

My best advice apart from using your appliance as much as possible would be to make sure you cover the fan.  If your combi comes with a fan cover – use it!  The oven will get dirty cooking roasts.  See cleaning the combi here.  Don’t leave it too long before cleaning in the traditional way (check your manufacturers instructions).  I would do a soak cleaning program and a traditional clean after say three roasts.

Now weigh your meat and work out the time per kilogram from the timing in the chart and then convert that to the Combination settings from the table.  The general ‘roasting weight times’ however are based on cooking in a moderately hot conventional oven so reduce the time or temperature in the combi.  You can always add another stage of cooking if it is not cooked enough which is better than overcooking.  Have a look at a few of my recipes for a guide.  For example I have used different temperatures for roasting chicken and both had great results.

It is easy once you get the hang of it as you can see which timing is starting (Stage 1), main cooking time (Stage 2), resting time if there is one (Stage 3).  Remember to always rest your meat before carving.  Some people say it should be rested for as long as you cooked it but with the combi you don’t need to do it that long.  On slow roasting settings like the lamb here you don’t need to rest it at all.

ROASTING: Combination mode. Est times, temperatures & moisture level
This is a guide only and can be varied according to taste.
Stages Temp
(Degree C)		 Moisture % Time
Adjust Below		 Core Temp
Pork joint with crackling 1 100 95 15 65-80
2 220 30 20
3 160-180 50 Time/weight
4 130 30 Time/weight
Pork neck fillet 1 200-225 30 20 65-80
2 180 50 Time/weight
3 130 30 Time/weight
Cooking times: Without crackling: 25-30 min per 500g plus 25-30 min extra
With crackling: 220C for first 20 min then reduce heat
Beef Joint 1 200-225 30 35-40 55-70
2 100 30 Time/weight
Beef fillet 1 210-225 30 20-25 45-70
2 100 30 Time/weight
Cooking times: 10-20 min per 500g depending on doneness & cut of meat
Veal fillet 1 200-225 30 20-25 50-85
2 100 30 Time /weight
Cooking times: Similar to beef
Rack of lamb 1 225 30 20-35 45-70
2 100 30 Time/weight
Leg 1 200-225 50 25-30 60-80
2 150 40 30-50
Boned leg 1 180-200 30 30-40 60-80
Cooking times: 15-20 min per 500g plus 15-20 min depending on doneness & cut. Boned and rolled joints add 5 min extra per 500g
Whole
chicken		 1 200 95 40 75
2 200-225 30 10
Drumsticks 1 200 95 20 75
2 200-225 30 10-15
Cooking times: 20 min per 500g plus 20 minutes. Chicken is cooked when thickest part of thigh when pierced has clear juices
Whole turkey
up to 4 kg		 1 120 30 180 75
2 190-210 30 15-25
Turkey breast 1 190-210 95 20-30 75C/165F
2 100 30 Time/weight
Cooking times: Up to 5.5kg allow 15-20 min per 500g (stuffed weight).
Up to 9kg, 10-15 min per 500g (stuffed weight).
Turkey breast/roll allow 20-25 min per 500g.
Whole
duck		 1 100 95 30 75
2 130 30 60-90
3 180 30 10-20
Cooking times: 40 min per kilo
 Duck breasts:  See Tips & Tricks here.
* The lower the temperature Stage 2 is the more tender the meat will be.

This table has been adapted from Miele’s book and general roasting times and temperatures so obviously check your manufacturers times and recommendations that apply to your combi steam oven.  It is meant as a guide only.  Some of you may find that you need longer cooking times and this also applies to how you like your meat (rare, medium or well done?).

I would love to have your feedback whether this table made it easier for you?

Image: www.donaldrussell.com

 

Posted in: Combi Steamer, Main Courses

Meatballs & eggs in spicy tomato sauce

August 20, 2014 8:43 am / 2 Comments /

Neil Perry's Meatballs and eggs in Spicy Tomato Sauce

I love taking a recipe from a famous chef and adapting it to cook in the steam oven.  Hopefully one day they will realise that there are thousands installed in kitchens everywhere and ask me to write or test recipes for them 🙂

This is a recipe from Neil Perry that I thought would adapt perfectly because I know it will be easier to cook, use less oil and have less washing up involved!  If you have very lean meat then there is no need to brown the meatballs first.  Covered with a dark tomato sauce no body will notice if they are not browned will they?

Fantastic with eggs cooked in the steam oven which you can just break onto the top and return to the steam oven for another 2 minutes.  This really is the perfect, spicy example of what you can achieve by cooking all in one pot in this fabulous appliance.  The meatballs were moist and not dried out like pan fried ones can be sometimes.

Serve with couscous for a Winter warmer.

Ingredients:  Serves 4

500g minced pork & veal
1 medium onion, grated + 1 extra onion, sliced finely
sea salt, to season meatballs
1 small bunch coriander, finely chopped (reserve some leaves, to serve)
1 tbsp smoked paprika
1 tsp ground cumin  for meatballs + 3 tsp for sauce
1 tsp ground coriander for meatballs + 3 tsp for sauce
1 tbsp ground fennel seeds
pinch chilli flakes
400g tin chopped tomatoes
extra pinch salt for sauce
3-4 cloves garlic, crushed
2-4 eggs

Method:

  1. Mix together the grated onion, meat and one teaspoon each of ground cumin and coriander with a good pinch of salt.
  2. Roll with wet hands into small balls and set aside.
  3. Heat a shallow casserole dish that will fit into the steam oven.  Add a dash of oil and when hot add the meatballs and shake the pan so they don’t stick to the bottom.  Continue for just a little while to remove some of the extra fat from the meat.  See my note above, you don’t need to do this if your meat is lean.  You do not need to fully cook the meatballs.
  4. Tip meatballs out onto a double layer of paper towel and wipe the pan to remove any excess fat.
  5. Add a splash of olive oil and sauté the sliced onion and garlic on low heat with the pan covered for about 5 minutes.
  6. Now add the remainder of the spices and cook for 2 minutes.  This will be quite dry.  Add the tomatoes, chopped coriander and stir to remove anything from the base of the pan.  Try to reduce it a little so it will be quite thick.
  7. Pile in the meatballs, stir to coat with the sauce and cook @ 100°C for 15 minutes or 17 minutes if you haven’t browned the meat.
  8. Carefully remove and break in eggs directly into the sauce.
  9. Return to the steam oven for another 2 minutes @ 100°C.  Perfectly cooked eggs with runny yolks.

Garnish with fresh coriander leaves to serve.

Recipe adapted from Neil Perry Goodfood.com.au

 

 

 

 

Posted in: Eggs, Main Courses, Steam Oven

Tarragon roast chicken

July 14, 2014 8:25 am / 2 Comments /

Tarragon roast chicken

This French recipe from Damien Pignolet’s ‘French’ book is the perfect roast chicken dish to cook for Bastille Day, 2014.

A great classic roast chicken recipe that I have adapted for cooking in the combi steamer on the Combination mode.  Have a look at the percentage of steam for the first stage, an amazing 95% which is why roast chicken cooked in a combi is SO moist and tender.  You know those giant ovens that the chicken shops and supermarkets use?  They are combi steamers!

I have cooked roast Spiced chicken here before but that time I used less moisture.  This time I want to see how the two stage program will work and if it produces a ‘better’ roast chicken?  Result; a crisper skin and moist chicken.

The original recipe included instructions on how to rest the cooked chicken, upside down in a bowl to allow the juices to moisten the breast.  A good idea in theory (and a lot more washing up) but you don’t really need to rest chicken when cooked in a combi.  You will lose the crispy skin if you cover it at this stage so just let it sit for a few minutes before serving.

There is also an Auto program for chicken in the Miele but be aware it is based on a small, 1- 1.2kg chicken.   My chicken tonight is nearly 1.8kg so I am not going to use the Auto program this time.

Make a simple sauce to serve with the chicken from the pan juices, a little chicken stock and some fresh herbs.  Carved and served over French lentils here, some roast potatoes or a crisp green salad.

A wonderful Bastille Day dinner 🙂

Ingredients:  Serves 4

120g softened, unsalted butter
1 small clove of garlic, crushed
3 tbsp. lightly snipped French tarragon leaves
Ground pepper & salt
1 x 1.8kg chicken
6 sprigs tarragon
a little olive oil

1 tbsp Madeira or brandy
125ml reduced chicken stock
Little more chopped tarragon

Method:

  1. Combine the butter, garlic, snipped tarragon leaves, a pinch of salt and some pepper into a small bowl and mix well until smooth.
  2. Using your fingertips and starting at the neck end, gently ease the skin away from the breast, taking care not to break it.  Evenly divide the butter between both sides of the breast and gently spread it between the flesh and the skin.  This is easy to do once you have separated the skin.  You can actually put a spoonful under the skin at the opening and then using your fingers ‘squeeze’ it down the breast and into the top of the drumstick.
  3. Insert a pinch of salt and the extra tarragon into the cavity, truss the legs together around the parsons nose with a piece of string and set aside in the fridge, uncovered for as long as possible (1-2 hours is best if possible) to dry the skin out a little.  This will help make the skin crispy.
  4. Remove from fridge, rub the chicken all over with a little olive oil. Sprinkle with salt and pepper and place directly on the oven rack in the combi with a solid steamer tray under to catch the drips.
  5. Cook on Combination mode @ 200°C + 95% moisture for 40 minutes then add another stage: 180°C + 30% moisture for 50 minutes.
  6. I added some potatoes to the bottom solid tray one hour before the end of cooking.
  7. Remove chicken from combi and set aside for a few minutes while you make the sauce.
  8. In a small saucepan warm the Madeira or brandy over gentle heat.  I didn’t flame it but just added the chicken pan juices and stock and reduced the sauce a little.

Serve over the warm, carved chicken 🙂

If you don’t have a combi then Damien suggests cooking it, laying on its side @ 180C for 15 minutes, turning it to the other side for another 15 minutes.  Now sit it breast up, lower the temperature to 160C and cook another 20-30 minutes basting frequently.  Rest for 10 minutes upturned in a bowl so that the juices run back into the breast.

 

Posted in: Chicken, Combi Steamer, Main Courses

Moroccan prawns with pearl cous cous

April 23, 2014 8:14 am / Leave a Comment /

Moroccan prawns with pearl cous cous

This is a variation of the pearl cous cous with dried figs previously posted here.  This time I have made it into a salad so allow time for it to come to room temperature before adding the leaves.

It is really very quick but you need to add the cous cous straight from the steam oven so it absorbs the flavour of the spices.  In my other recipe it was cooled first, then cooked again.

The prawns can either by cooked on the barbeque, pan fried or char-grilled.  Add the lemon juice to the marinade only 15 minutes before so it doesn’t cook them.

Ingredients:  Serves 4

1 cup pearl cous cous
1¼ cups water
pinch salt

2 tsp cumin
1 tsp coriander
1/2 tsp tumeric
1-2 tbsp. olive oil
2 cloves garlic, crushed
1/2 red onion, sliced
1/2 cup toasted pistachio nuts, chopped
pinch chilli flakes
1/2 pomegranate, seeded & juice retained
handful mint and coriander leaves
handful of baby rocket leaves
1 eggplant sliced
juice half a lemon

Green prawns, peeled and de-vained with tails on
bamboo skewers, soaked for 30 minutes
1 clove garlic, crushed
1tbsp olive oil
juice half a lemon
1 tbsp. Raza Hanout

Method:

  1. Heat oil on medium heat, add onion and spices and cook slowly, stirring well until soft.
  2. Salt sliced eggplant to remove bitter juices for 20 minutes, rinse and pat dry.
  3. Cook cous cous in steam oven @ 100ºC for 10 minutes
  4. Tip cooked cous cous into onion mixture and stir well.
  5. Transfer into a bowl to cool.
  6. Add other salad ingredients once cooled.  Toss well.
  7. For the prawns:  Mix marinade ingredients together except lemon juice and toss through prawns.  Add the lemon juice for the last 15 minutes only and thread onto bamboo skewers ready to cook.
  8. Cook prawns and eggplant and serve hot over salad.
  9. Sprinkle with chopped pistachio nuts and serve with lemon wedges, hommus and warm Turkish bread.

Yum…..

Posted in: Main Courses, Salads, Steam Oven

Mexican Picadillo

March 28, 2014 9:26 am / Leave a Comment /

Mexican picadillo

This is my American friend, Maria’s recipe that she cooked for us at their Mexican Fiesta night.  She knows a lot more about Mexican than I do so I knew this was going to be good!

Made with mince meat this dish could be the next big craze as the ‘quick family meal’ and even tackle the humble spaghetti bolognaise as Mexican versus Italian is battled out in Australian homes everywhere! Although, you will have to convert your little darlings to eating spicy first as this does pack a punch.  My kids would have loved this growing up 🙂

Maria served it in either a soft tortilla or baby cos lettuce leaves.  We liked it in the lettuce as it gave that added crunch and texture.

Served with a squeeze of lime, and fresh salsa or salad, it is a nice change to a richer pulled-pork type filling which I have made here on another occasion.  Simon requested the Watermelon salad again as he enjoyed it so much the first time.

As with all things spicy it is even better cooked the day before.

Ingredients:  Serves 8

1 Tbsp oil
1 large onion, diced finely
4 cloves garlic, crushed
900 grams lean beef mince
3 medium tomatoes, coarsely chopped (about 3 ½ cups)
1 cup pitted stuffed olives (pimento), measured then sliced
1/3 cup currants
3 chipotle chiles in adobo sauce, minced
1 Tbsp smoked paprika
2 tsp ground cumin
2 tsp dried oregano (Mexican if possible, it is quite different.  Buy from Fireworks)
2 tsp ground black pepper
1½ tsp sea salt
fresh limes for serving

Instructions

  1. Heat the oil in a sauté pan over medium heat.  Add the onion to the hot pan and sauté until translucent, about 6 minutes.
  2. Add the garlic and sauté for 1 more minute.
  3. Add the beef mince and sauté until it is just cooked through, making sure to break up any large pieces with a wooden spoon.
  4. Now add the dry spices and stir well.  Cook for about 1 minute.
  5. Add the remaining  ingredients (tomatoes through salt), stir to combine and turn the heat up to high. Once a boil is reached, turn the heat down to medium and simmer uncovered until the tomatoes are broken down and the mixture has thickened, about 15 minutes.
  6. Let stand ~10 minutes before serving.
  7. Serve with a squeeze of fresh lime.
Posted in: Main Courses, Mexican, Party Food

Moroccan chicken

March 2, 2014 8:41 pm / Leave a Comment /

Moroccan chicken

I wanted to try a combi-steamer recipe that wasn’t a roast.  As good as a roast is in this appliance, it is good to try other ideas and see what the benefit is of the added moisture with the radiant heat when applied to smaller cuts of meat or chicken.

With this type of dish you want the radiant heat to brown or almost caramelise the chicken and the vegetables so that you get moist, tender chicken with just the juices from the meat and vegetables.  It isn’t meant to be a saucy curry.  If you want that see my eggplant curry here 

Delicious comfort food, this dish is impressive enough to serve for a casual dinner or a family meal.  No cleaning required in the combi on this occasion.

Excellent with the added moisture when reheated, we couldn’t tell that it wasn’t freshly cooked.  As with all spicy dishes, they always taste better the next day!

Apologies, not my best pic 🙂

Ingredients:  Serves 6

6 chicken thigh fillets, each cut into half or thirds for large ones
2 tbsp. olive oil
2 cloves garlic, crushed
1 tbsp. grated ginger
2 tsp ground cumin
½ salt
1½ tsp turmeric
2 tsp sweet paprika

1 large red onion, cut into thin wedges
1 small eggplant, sliced and slices halved
2 tbsp. olive oil, extra
juice 1 lemon juice
1-2 tbsp. honey
8 fresh dates, pitted and quartered (substitute pitted dried dates or prunes)
½ can chickpeas, rinsed
2 tbsp. chopped preserved lemon (about one half, chopped finely)
¼ cup toasted slivered almonds to serve (optional but would be nice for texture)
Chopped parsley or coriander to serve (it needs something green)

Method:

  1. Mix spices & salt together then add garlic, ginger and oil.  Mix well.
  2. Combine with chicken.  Cover and refrigerate 4 hours or overnight.
  3. Position grease filter in rear of Combi steam oven.  Preheat on Fan Plus 200°C.
  4. Combine onion, eggplant and extra oil.  Line a solid tray with baking paper and add vegetables.  Cook for 10 minutes.
  5. Remove from oven, add lemon juice, honey, dates, preserved lemon and chicken to onion mixture and mix to combine.  Return to oven.  If using dried fruit ‘hide’ them under the chicken pieces so they don’t dry out.
  6. Select Combination mode 200°C + 50% moisture for 25 minutes.  Remove from oven, place the chickpeas around the chicken and rest for 5 minutes before serving.
  7. You can literally slide the whole dish out of the steamer tray onto your serving platter and pull out the paper.  Great, less washing up!

Serve with cous cous here.  Would also be great with Pearl cous cous.

Remember you can’t add the cous cous to the combi whilst the chicken is cooking as you are also using radiant heat, not just steam alone.  As it only takes a few minutes you can cook it when the chicken is resting.  Keep the door open to cool down when you remove the chicken.

Recipe adapted from Miele

Posted in: Chicken, Combi Steamer, Dinner parties, Main Courses

Perfect rack of lamb

February 23, 2014 11:09 am / Leave a Comment /

Rack of lamb

As we know, roasting with a percentage of steam gives the most tender and juicy meat.  That is the beauty of a combi steam oven; the best appliance for perfect roasting!

You can adjust the percentage of radiant heat and steam to suit what type of dish you are cooking.  In this case, for roasting meat, 200°C plus 30% steam is adequate or you can use one of the automatic programs that you may have in your appliance.

Add some extra flavouring on the top or just mustard or garlic and rosemary and you will never cook a rack of lamb in a traditional oven again 🙂

This was the main course that I cooked for Jen’s in-home cooking class recently.  See the review from her of my class here.

Ingredients:

1-2 French-cut racks of lamb
Sea salt & pepper
1 tbsp. cumquat marmalade or quince paste dissolved in a little boiling water
1 large clove of garlic, crushed
2 tbsp. chopped fresh rosemary

Method:

  1. Season lamb and spread the cumquat marmalade or quince paste which has been mixed with the garlic on the back of the racks.
  2. Sprinkle with fresh rosemary and set aside to come to room temperature.
  3. If your combi has a filter over the fan make sure it is in place now.  Combi ovens do get dirty – see cleaning info here
  4. If you want to roast a few vegetables to serve with the lamb then cut them in small pieces, toss in a little olive oil and roast @ 200°C for 15 minutes to start in a solid stainless steel tray that has been lined with baking paper.
  5. Add the lamb if it will fit or place into another tray and change the function to cook on Combination mode @ 200°C + 30% steam for 18-20 minutes for a small to medium size racks.  If you have a probe then insert and set core temperature to 65C.  My combi doesn’t have a probe so don’t worry if yours doesn’t either.  My rack was just over 300g and I cooked it for 18 minutes.
  6. Remove from tray and wrap in foil.
  7. Rest for 10 minutes before slicing to serve.  It was perfect….

If you want to cook vegetables in the steam oven to serve with the lamb make sure you leave open the door to cool the appliance down before switching to the steam only mode.  There is plenty of time to cook perfect vegetables or make a little sauce while the meat is resting.  There is a little juice from the meat you can add into a sauce.

 

 

 

Posted in: Combi Steamer, Gluten free, Main Courses