Category Archives: Party Food

Mexican beef short-ribs

February 2, 2021 2:54 pm / 3 Comments /

Mexican beef short-ribs

This is Neil Perry’s recipe which hit the top 2013 list here. The difference is that I have converted it to cook in the steam or combi oven.  Neil firstly boiled the short ribs for over an hour in a pot on the stove, changing the water twice then baked them in the oven for about an hour and a half so that the meat was falling off the bone. No need for all that messing around with a steam oven.  You can steam them instead of simmering (no need to bring to boil, replace water and wash up another pot) and then either cook them in the combi with extra moisture if you want a thinner sauce or if you only have a steam oven, bake them covered in a conventional oven.  Only one dish to wash up and preparation time is less.

Ingredients:  Serves 4

1 kg beef short ribs (ask the butcher for the thick, meaty end)
2 tbsp olive oil
1 long green chilli, seeds removed, finely chopped
3 cloves garlic, finely chopped
large pinch sea salt
freshly ground white pepper
1 tsp ground cumin
1/2 tsp ground chilli powder
1 tsp ground coriander
1/2 tsp ground all-spice
400g tinned tomatoes, chopped
1-2 tbsp pickled jalapeño chillies, chopped
1 tbsp brown sugar
1 tbsp red wine vinegar
350ml chicken stock (I have reduced it, use more for a thinner sauce)
juice of 1 fresh lime
1 bunch coriander, leaves picked

Method

  1. Start this preparation a day ahead if possible.
  2. Place the ribs in the solid steamer tray.  Steam @ 95°C for one hour.
  3. Drain and set aside to cool.
  4. While they are cooking make the sauce:
  5. Heat the olive oil in a deep frypan that will fit into your oven or combi.
  6. Add the green chilli, garlic and spices and saute for 1 minute until fragrant.
  7. Now add all the other ingredients except the lime and coriander.
  8. Return the cooled ribs to the sauce and marinade overnight if possible.  Neil didn’t do this but it’s bound to give the ribs more flavour 🙂
  9. Next day cook in the combi oven on Combination mode 160°C + 30% steam, uncovered for 2 hours.  Stir and turn occasionally.  If you don’t have a combi then cook, covered in a conventional oven at 150°C.   I wanted a thick sauce that stuck to the ribs so I cooked mine, covered in a conventional oven for 3 hours.  They were delicious and the meat was falling off the bone.
  10. To serve stir in the lime juice and sprinkle with fresh coriander.
Posted in: Combi Steamer, Main Courses, Mexican, Party Food, Steam Oven

Perfect pavlova

January 23, 2020 12:00 pm / 4 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

Chinese chicken drumsticks

January 13, 2019 8:59 am / 5 Comments /

Everyone has a recipe like this.  You know, something that you can marinade overnight and cook for a hungry family any night of the week.  The best thing about this in a combi is that the skin is extra crispy and everyone loves these flavours!

Check your Auto program options (depending on your brand and model) for a ‘set and forget’ cooking option.  Go to roast/chicken and see if you have a drumstick option.  Keep in mind that the honey can burn so add it half way through the cooking process for sticky, melt in the mouth chicken!  Don’t forget to add your fat filter for any roasting to keep the fan clean and do a soaking program after you’ve eaten.

Ingredients:  Serves 4

8 chicken drumsticks
¼ cup soy sauce
2 garlic cloves, crushed
knob ginger, grated
½ tsp Five spice powder
¼ tsp ground chilli powder (Optional)
¼ tsp sesame oil
1-2 tbsp honey
Sesame seeds to serve

Method:

  1. Mix all the ingredients except sesame seeds together and pour over chicken drumsticks in a plastic bag or container.
  2. Marinate overnight if possible, turning a couple of times.
  3. Fit the fat filter to the combi oven.
  4. Remove from the marinade and roast in the large stainless steel tray on Combination mode 180°C + 30% steam for 40 minutes.
  5. Add remaining marinade to the drumsticks half-way through cooking. Turn to coat and let them caramelise until sticky and delicious.
  6. Sprinkle with Sesame seeds to serve.
Posted in: Chicken, Chinese, Combi Steamer, Party Food / Tagged: , ,

Peach & raspberry trifle

December 16, 2017 2:17 pm / Leave a Comment /

Peach & raspberry trifle

Not only for Christmas, a trifle is always a favourite.  Especially one that combines beautiful Summer fruit that can be prepared the day before and serve a crowd.  Trifles have come a long way since my mother’s version with Swiss roll, sweet sherry and packet custard.  Even though it was basic (not even containing jelly as most traditional trifles do) we still loved it as she had a trick of diluting the sherry with fresh orange juice so you didn’t get that overwhelming hit of alcohol.  In this version I took that idea and diluted the peach schnapps with the raspberry puree.  It works well, just enough to make it a very good trifle!

Ingredients:  Serves 8-12

400g frozen raspberries
½ cup peach schnapps liquor
½ cup sugar
Half x 500g packet sponge finger biscuits
300ml cream
¾ cup crème fraiche
½ tsp vanilla bean paste
2 punnets fresh raspberries (keep a few for decorating the top)
2-3 ripe & juicy white peaches

Method:

  1. In a small saucepan saute frozen raspberries with the sugar until the sugar has dissolved and set aside to cool.
  2. Add the peach schnapps.
  3. Whip the cream and fold through the creme fraiche & vanilla paste.
  4. Dip the sponge finger biscuits into the cooled raspberry mixture and line the base of a deep glass bowl. Be generous with the mixture to ensure the biscuits soften.  Add a few slices of fresh peaches and a few fresh raspberries.
  5. Now add a layer of the cream mixture.
  6. Continue in this manner until all the mixture is used, making sure that the biscuits are softened.
  7. Finish with a cream layer and fresh fruit.
  8. Cover and refrigerate overnight.

Delicious, this will become your new favourite trifle!

Posted in: Christmas cookery, Desserts, Party Food

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

Little baby cheesecakes

April 21, 2016 2:05 pm / 10 Comments /

Little baby cheesecakes

I found this new baby cheesecake tin in my local kitchenware shop and had to try a quick and simple cheesecake version in my steam oven.  Pretty easy to produce a baked cheesecake in 15 minutes, the steam oven is excellent for this type of baking due to its low and even temperature.

You can basically use any biscuits you have on hand and add any flavourings you like.  I have gone for simple lemon, topped with toasted almonds.  They were really delicious served with my steamed pears here.  Stone fruits or fresh berries would also be great made into a little sauce.

Serve with a dollop of whipped cream.

Ingredients:  Makes 12 baby size or 8 regular muffin size

¾ cup crushed sweet biscuits.  I used Butternut snaps
50g butter melted
¼ tsp cinnamon

Filling:
125g full fat cream cheese at room temperature
125g smooth ricotta
1/3 cup castor sugar
¼ cup cream
2 eggs
rind ½ lemon
1 tbsp lemon juice
½ tsp baking powder
1 tbsp cornflour
¼ cup toasted, slivered almonds

Method:

  1. Brush tins all over with melted butter.  If your not using pans with removable bases then add little circles of baking paper.
  2. Combine biscuit crumbs, cinnamon & melted butter together.
  3. Press into bases and refrigerate while you prepare the filling.
  4. In a bowl or jug with a spout for pouring, beat together the room temperature cream cheese, ricotta, cream, sugar and lemon rind until smooth.
  5. Now all all the other ingredients and mix well.
  6. Pour carefully into tiny tins over the biscuit base.  If you are using the removable bases make sure you sit it in a solid steamer tray as the butter will escape.
  7. Cover with foil and steam baby size @ 100°C for 15 minutes.  Regular muffin tins will take 25 minutes but larger tins say another 10 minutes.
  8. Uncover and cool.  They will firm up and sink a little on cooling but should be just set.
  9. Chill until required.  I actually like the texture better at room temperature.

Top with a dollop of cream, toasted almonds and fruit in season.

Posted in: Desserts, Party Food, Steam Oven

Caramalised onion & goats cheese quiche

March 29, 2016 11:21 am / Leave a Comment /

Caramalised onion and goats cheese quiche

As my daughter said “it’s been ages since we had a decent quiche!”.

Not something I cook a lot, I guess it is not on the low fat radar and still considered a bit of a treat in our house.  There is nothing like a decent quiche with delicious, short pastry and a melt in the mouth filling.

This one was particularly delicious for Easter with a side salad.

Ingredients:

Pastry:
250g plain flour
125g butter
60ml iced water

Filling:
5 large onions, sliced thinly
Olive oil
6 eggs
½ cup cream
pinch salt
115g soft goats cheese or goats curd
fresh thyme leaves

Ingredients:

  1. For the caramalised onion, heat olive oil in a large, heavy based, non-stick frypan and saute onions.  Start on a medium heat until they start to break down and then drop to a lower temperature.  Cook until they turn a light, golden brown and all the sugars are released from the onions.  This can take up to an hour and a half.  Stir frequently so they don’t catch on the base of the pan.  This can be done up to two days before and stored in a covered container in the fridge.
  2. For the pastry, blend the flour with the cold, cubed butter in a food processor until the flour looks like breadcrumbs.  With the motor running add the cold water through the feed tube until the dough just starts to come together.  You may need a couple of teaspoons more water.  Remove from the processor and knead lightly together.   The dough should be soft but not sticky and just come together.  Wrap dough in plastic wrap and refrigerate for at least an hour.
  3. To assemble the quiche:  Roll out the pastry thinly.  This quantity made 2 x 35x10mm rectangle tins or one large round quiche.
  4. Line the pastry with baking paper and rice or baking weights.  Bake on Fan forced @ 160°C for 15 minutes.  Remove paper and weights and return to the oven for about another 10 minutes until the pastry is cooked, lightly browned and shrinking from the edges of the tin.
  5. In a large jug whisk the eggs, cream and seasonings together.  Spread the cold, caramalised onion onto the pastry base.  Add a reasonable amount, you don’t have to use it all but make sure there is enough for a generous layer.  Pour over the egg mixture, break the goats cheese evenly over the top, sprinkle with thyme leaves and bake Fan forced @ 160°C until the filling is set, about 15-20 minutes.  If you have one deeper quiche use Conventional oven without the fan as it is a more gentle heat.

Slice into generous pieces and serve warm with a side salad.

Posted in: Baking, Dinner parties, Easter, Eggs, Party Food, Pastry, Traditional Ovens, Vegetarian

Chinese combi pulled pork

May 6, 2015 12:41 pm / 4 Comments /

Chinese combi pulled pork

This is my revised Chinese combi pulled pork recipe adaped from Dan Lepard’s article here.  As the combi cooks with a large percentage of moisture for this recipe I wanted the flavours to be similar but I didn’t want to cover it as that will stop the moisture getting into the meat.  I don’t need the sauce from Dan’s recipe (even though it sounds wonderful) as I will have the added moisture from the cooking process that will make my sauce.  As different cuts of pork have different fat content I now recommend adding half a cup of water to the pan before slow cooking and, if available, covering the meat with the rind of pork to retain extra moisture.  Quite different to a lamb shoulder, pork seems to need a little more help…

The paste is very strong but you end up with a delicious, spicy diluted sauce which can be mixed through the pork before serving.

Ingredients:

1.4-1.7kg pork shoulder or boneless ‘eye roast’, rind removed and a little fat left (see comment above)
50g red miso paste (dark coloured)
knob of fresh ginger, grated
2 cloves garlic, crushed
1-2tsp smoked paprika
½tsp chilli powder
2 tsp five spice powder
pinch of salt
1 tsp sesame oil
1 tbsp peanut oil

Method:

  1. Mix all the ingredients into a thick, almost dry paste.
  2. Smear thickly all over the pork, using it all.
  3. Place into the solid steamer tray, cover with the pork rind & half a cup of water and cook on Combination mode 110°C + 80% moisture for 4½ hours.
  4. Turn half way through cooking.  You can remove the rind at this stage if you like.
  5. Remove, shred and place into a large bowl.  Add some of the liquid, it does need this.  Set aside until you are ready to fill the steamed bao here.  Delicious served with sliced spring onion, cucumber and Hoi Sin sauce 🙂

Absolutely delicious!

Posted in: Combi Steamer, Dumplings, Party Food, Pork

Chinese steamed bao

May 6, 2015 12:22 pm / 5 Comments /

Chinese steamed bao

I have been dying to try these in the steam oven after reading Dan Lepard’s excellent article in Good Food here.  Actually I have been crazy about these new ‘fashionable’ type of steamed bao after eating them in a few restaurants recently.  There are a few recipes around but I thought I would convert Dan’s recipe as it sounds the most authentic and also cook a version of his pork filling in the combi oven here :).

I have taken the bao recipe straight from the article but changed the cooking method.  SO much easier than a bamboo basket over a wok.  To be honest it would be a nightmare to cook these at home without a steam oven.  Remember, cooking in a steam oven gives you accurate temperature control. The recipe made 16, slightly larger than usual bao.  You could seriously only fit 6 into a large bamboo steamer basket so that’s a lot of stacking, checking water levels and three woks; too hard!

The texture was so light and fluffy, better than the ones I have eaten in restaurants.  I used one large solid steamer tray and one small but probably two large would be ideal as they were touching slightly after the final rise.  If you have a narrow depth steam oven then use three trays.

A little bit of effort with the three resting times but worth it, they were absolutely delicious 🙂

Ingredients:

300ml warm water, about 25°C
20g castor sugar
50g rice or potato starch (available in Asian supermarkets)
one 7g sachet dry yeast
450g white bread flour
flour and oil to finish

Method:

  1. Put the warm water in a mixing bowl, whisk in the sugar, rice starch and yeast until dissolved then add the flour and mix to a dough. Cover and leave for 10 minutes then lightly knead the dough until smooth.
  2. Grease the bowl with a little oil so it will be easier to remove the dough each time.
  3. Repeat this cover-leave-and-knead routine twice more, then divide the dough into 16 small pieces. Roll these firmly into neat balls, cover and leave for 10 minutes.
  4. Roll each ball into a disc about 1cm thick with a little flour, brush the top of each disc with oil then fold in half. Cover two large solid trays with non-stick parchment and place them over the tray, spaced without touching.  Dust with flour, cover loosely and leave until doubled.  This took the longest time, about 30 minutes.  They need to be as thick as you want to serve them as they don’t puff up anymore in the cooking process.
  5. Place the risen bao in the steam oven and Steam @ 100°C for 12 minutes.  It is no problem if you have multiple trays, that is the beauty of a steam oven!  Either serve immediately, or cool, bag and freeze for later. To reheat, steam @ 100°C again for 1 minutes.  They were perfect, no problem to reheat which is what I will be doing when cooking them again for a party.

Serve with my version of the Chinese pulled pork here, hoi sin sauce, cucumber strips and spring onion.  Yum, yum & yum!

Steam oven Chinese bao

 

Posted in: Bread, Dumplings, Entrees, Main Courses, Party Food, Steam Oven

Syrian red pepper, walnut & pomegranate dip

January 23, 2015 10:09 am / Leave a Comment /

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I found this interesting dip recipe somewhere before Christmas, which is originally from Cyril Miletto for Gastronomy.  I have changed the method slightly.

Loving everything with pomegranates at the moment – this was delicious served as part of our Boxing Day party with fresh vegetables, and warm Turkish bread.

It makes quite a lot and will last for a week (if you’re lucky), covered in the fridge.

Ingredients:

3 red capsicums
100ml extra virgin olive oil (I used a little less)
1 onion, diced
2 garlic cloves, crushed
200g walnuts, toasted
1 lemon, zested
1 tbsp. lemon juice
80ml pomegranate molasses
1½ tsp ground cumin
salt & pepper

Method:

  1. Halve capsicums removing the centre core, flatten with your hands so the skin is all exposed.  Place, skin-side up, on a grill which is covered with baking paper and grill @ 200°C until blackened.
  2. Remove and place into a plastic bag, twist and set aside to cool.
  3. Toast the walnuts and set aside.
  4. Place the oil into a heavy pan and add the onion & garlic.  Lower the heat to medium and cook until golden.
  5. Add the ground cumin, cook stirring for 2 minutes.
  6. Peel capsicums, removing all blackened skin.  Do not rinse.
  7. Process all ingredients in a food processor until almost smooth.
  8. Taste and season adding a few grinds of pepper.
  9. Place into a covered container until ready to serve.

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Posted in: Party Food