Orange & coriander duck breasts

August 23, 2017 10:06 am / 2 Comments /

I love cooking duck, especially duck breasts which are now easy to buy from the supermarket and not super expensive like the old days.

I particularly like to finish cooking them in the combi steam oven so you get that hit of moisture which perfectly cooks them to medium rare.  Plus, while you are rendering down the fat and crisping up the skin you can cook the cous cous and vegetables in the steam oven and throw together this delicious little sauce!

It honestly is the most used appliance in my kitchen.

Ingredients:  Serves 2

2 duck breasts, trimmed of any excess skin and removed from the fridge to come to room temperature 20 minutes before cooking
Rub with ground coriander & sprinkle with salt
Sauce:
Juice & rind of half a large orange.
¼ cup Verjuice
¼ cup chicken stock
Segments from other half of the orange
½ tsp of ground coriander (extra)
Knob of butter
Fresh coriander, chopped finely

Cous cous to serve flavoured with other half of the orange rind, a few currents and chopped, fresh coriander.  See Tips & Tricks page here

Steamed fresh vegetables here

  1. Method:
    Score the duck skin being careful not to cut into the flesh. Place the seasoned duck breasts into a cold non-stick pan over a medium heat skin side down.  Render the fat from under the skin for at least 10 minutes or until the skin is crispy.  You will need to tip off the fat from time to time.  Keep this for using again 🙂
  2. Preheat the combi to 190°C with the empty solid tray inside the oven to heat up as well.
  3. Remove the duck breasts and place them into the heated solid steam oven tray, skin up.
  4. Turn the combi from oven to Combination mode 190°C + 30% steam for 6 minutes for medium size duck breasts.
  5. Remove from oven to rest well.
  6. While the duck is cooking make the sauce:  Remove almost all of the duck fat, add the ground coriander and cook for a minute.
  7. Add all the other ingredients except the fresh coriander and boil to reduce.  Stir well to remove all the bits on the base of the pan.
  8. Add a knob of butter, fresh coriander and swirl to mix.
  9. Slice rested duck breasts.
  10. Plate up with cous cous on the base, top with steamed vegetables, rested duck and cover with orange & coriander sauce.

Duck skin should be crisp but if you have a combi with a grill and like it a little more crispy then flash it under the grill for a couple of minutes before slicing.

Posted in: Combi Steamer, Dinner parties, Main Courses

Teriyaki salmon

July 7, 2017 4:35 pm / 8 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 (remember to use GF option)
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

Korean bulgogi salmon

May 5, 2017 3:24 pm / 5 Comments /

Korean food is a cuisine that I love. However, I have to admit to not cooking it a lot myself, until now!  The best Korean food we have ever had was in New York City when the two of us sat at a four person table, completely covered with ‘side dishes’ that automatically came with the meal 🙂

This year I am going to try to cook a lot more Korean and Japanese food in both the combi and steam ovens and as I’m always on the lookout for salmon dishes this fits the bill perfectly.

This recipe has been prepared for all of you who have the newer models of combi steam ovens that have a top grill element or more precisely a Fan grill combination mode.  If you don’t have a top element in your combi like me then you can still cook this dish except you won’t get that deep caramelised browning you would expect.  You can see this from the photo.

Make sure you take your salmon out of the refrigerator to bring it to room temperature about 30 minutes before cooking otherwise you will need to cook it for longer.

Ingredients:  Serves 2

2 salmon fillets with skin on, cut in 2cm strips lengthwise (a great way to divide up those fillets that are way too big for one person)

Marinade:
1½ tablespoons light soy sauce
2 teaspoons of Mirin
juice half a lime or lemon
1 tablespoon honey
1 clove garlic, crushed
2 teaspoons grated ginger

Method:

  1. Mix all marinade ingredients together, stirring to dissolve honey.
  2. Slice salmon leaving skin on.  The skin will hold the salmon together.
  3. Marinate in a flat dish in one layer for at least one hour.  Turn half way.
  4. While the salmon is marinating cook some steam oven rice here adding vegetables of your choice in with the rice towards the end of the cooking time.
  5. Remove the rice and vegetables and set aside.  Wipe out the steam oven and preheat the oven to 200°C.  I have found that you do need to preheat when cooking very quick-cooking items.
  6. Cover the flat baking tray with baking paper.  Lay the salmon slices out in a single layer on top.
  7. Switch the combi to Fan grill 200°C + 85% steam, add the salmon fillets in the upper part of the combi and cook for 3-5 minutes.  This will depend on how you like your salmon cooked, its size and temperature.
  8. Serve with steamed rice, green vegetables and purchased Korean kimchi.
Posted in: Combi Steamer, Fish, Korean, Main Courses

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

Sous vide wagyu with wasabi dipping sauce

January 19, 2017 9:09 am / 6 Comments /

Sous vide wagyu with wasabi dipping sauce

I had a great In-home cooking class with a lovely lady in Milsons Point who gave me a gift of two beautiful wagyu steaks.  I put them in my freezer before Christmas but had in mind what I wanted to do with them.  They weighed 320g and were already vac packed.  Perfect for sous vide as no need to even bag them up again.  They were quite thin so I reduced the cooking time from my previous sous vide attempt here.

Perfectly cooked to medium rare the sous vide method is definitely the way to go with good quality cuts of meat.  Apart from a very quick searing of one minute on each side in a smoking hot pan or BBQ you don’t have to worry that you are overcooking it; something that can easily happen, especially on the BBQ or with thinner cuts of meat.  Cooking at such a low temperature will allow the fat marbelling to melt away.

Try this, the sauce is amazing.  You can adjust the amount of wasabi to suit your tastes but start with these quantities unless you have a real issue with spicy food.  Remember to taste as you go.  Great with a green salad (also even better dipped in the sauce!) and a bowl of steamed rice here.

Ingredients:  Serves 2

2 x Wagyu beef steaks as above
2 bowls of pre-cooked steam oven rice
Cucumber and mixed salad to serve

Dipping sauce:
1-2 tsp wasabi (from the tube)
1 garlic clove, crushed
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon lime juice
2 tsp rice vinegar
2 tsp Canola oil
Spring onions

Method:

  1. For dipping sauce mix all ingredients together in a small bowl except oil & spring onions.
  2. Whisk in oil to emulsify.  Set aside.
  3. Bring steaks to room temperature in bag, about 15 minutes from the refrigerator should be enough.
  4. Place steaks, in unopened plastic bag in perforated steam oven tray and cook @ 56ºC for 30 minutes for thin steaks of 320g.  If your steak is thicker you will need to adjust the time.
  5. Preheat a non-stick frypan or BBQ until smoking hot.  Add a dash of olive oil just before you are ready to sear them.
  6. Cook for ONLY 1 minute on each side, sprinkle with a little sea salt and remove to a plate to rest while you reheat your rice in the steam oven for 4 minutes @ 100ºC.

Serve with warm steamed rice, dipping sauce and a fresh green salad.  Yum!

 

 

Posted in: Cooking classes, Japanese, Main Courses, Rice, Sauces & custards, Steam Oven

Mini brioche

January 2, 2017 4:29 pm / 1 Comment /

Mini brioche

Happy new year and welcome to 2017!  Thank you all for your continued support, making last Christmas the best ever on the blog which tells me that many of you are wanting to use your steam or combi oven to its full potential.

I thought I would take my previous brioche recipe and use it to make individual ones for a delicious, Christmas breakfast.  I have always wanted to cook these for Christmas morning but was never up early enough so this time I cheated and made the dough very late on Christmas Eve and finished proving and baking first thing on Christmas morning.  If you don’t intend to do this extended proving method then use your ‘Auto proving dough’ function as mentioned below and let the dough rest until doubled in size.

Serves 6

225g (1½ cups) plain flour, sifted
2 tbsp. castor sugar
1 x 7g sachet of dried yeast
2 eggs, beaten
1/4 cup milk, warmed
90g butter, softened
Sugar to dust

Method:

  1. For dough, combine flour, sugar, yeast and 1/2 tsp salt into a large bowl or mix master fitted with a dough hook.  Mix well
  2. Combine eggs with the warm milk and pour into flour mixture.  Knead with the mixer for about 5 minutes until the dough comes together.  It will be soft and sticky.
  3. Add small pieces of the softened butter piece by piece to the mixer to incorporate the butter.  Knead well for about 8 minutes.  I just left it all in the mixer.
  4. Oil a large bowl well with vegetable oil.  Tip in the mix and turn it over to coat in the oil.
  5. Cover tightly with cling wrap and leave overnight to prove.  IF you want to prove immediately read item 5 in the Pear brioche tart recipe here.
  6. Now remove the dough to a lightly floured bench.  It will still be soft but form a fat sausage with the mixture and cut into six pieces.
  7. Form each piece into a ball and break off a smaller ‘knob’ that is on the top of traditional brioche so you will have one large and one tiny ball for each.
  8. Place each large ball into individual greased brioche tins or a silicone brioche tray and top each with a little ball.
  9. Cover again this time with a clean cloth and leave to rise.  This should take approximately 30 minutes.  Sprinkle with a little sugar.
  10. Preheat oven to 190°C, I always do this for short cooking items.
  11. Bake in combi steamer in Combination mode -190°C + 50% moisture for 15 minutes OR Auto function ‘small yeast buns’ or similar.  You can set and agree to the program, check that the time is approximately 15 minutes otherwise just cancel and cook manually as above.  Most of the auto programs are for larger, 1kg size loaves.
  12. Remove from oven to a wire rack.
Posted in: Baking, Bread, Breakfast/Brunch, Combi Steamer

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: , , ,

Little chocolate puddings

August 28, 2016 9:45 am / 9 Comments /

Little chocolate puddings

These little puddings are perfect in the steam oven as the mixture ends up making a delicious chocolate custard under the pudding.  We all know that the steam oven is great for delicate things like custard and everyone loves a little surprise in their pudding!

Quick and easy to make if you have all the separate elements ready to go at the last moment.  I would suggest only cooking this in individual dishes that can be filled almost to the top as the mixture will drop a little when removed from the oven.  *If you want to stretch it to 5 puddings then use one cup of milk for the custard.

This is a really old recipe that I cooked when I was a teenager, altered of course for today’s tastes and converted to cook in the steam oven for you all to enjoy 🙂

Ingredients:  Serves 4*

1 heaped tbsp soft butter
½ cup castor sugar
2 eggs, separated
1 very heaped tbsp good quality cocoa.  I used ‘Josephine’s’ but any good brand is OK.
1 heaped tbsp self-raising flour
Pinch salt
2 level tbsp desiccated coconut
¾ cup milk
Grated dark 70% dark chocolate to serve

Method:

  1. Grease 4 x ¾ cup ramekins or small pudding basins well and set aside.
  2. Mix the softened butter into the sugar, set aside.
  3. Separate eggs, place whites into a separate bowl.
  4. Sift cocoa, flour and salt together into a medium size bowl with a pouring lip or jug.  Add coconut and set aside.
  5. Just before you are ready to cook, whip egg whites until soft peaks form.
  6. Fold egg yolks into sugar mixture, mix well.
  7. Slowly fold in milk mixing well.
  8. Stir in flour mixture, gently fold in beaten egg whites and pour into greased dishes.
  9. Place into the solid steamer tray, group together and cover with one piece of baking paper that should be wide enough to be tucked down the sides of the containers.
  10. Steam @ 100°C for 15 minutes.
  11. Uncover, top with grated dark chocolate and serve with pouring cream. Yum!
Posted in: Desserts, Dinner parties, Steam Oven

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