Search Results for 'Steam'

Ginger Soy Chicken, Vegetables, Steamed Rice and Steamed Spring Onion Rolls

Place all of the ingredients for the spring onion rolls in a bowl of a stand mixer and knead together with a dough hook for 10 minutes. Add extra water if required to make a smooth soft dough. Put dough in a bowl in the oven, select Dough proving setting 1 and prove for 30 minutes. While the doughs is proving, make the filling. Place the spring onions, five spice, salt and oil in a small saucepan. Place saucepan over Induction level 9 or FlameSelect level 9 for 1 minute, mix well. Allow to cool. Marinate the chicken while proving the rolls. Place chicken, ginger, garlic, Ketjap Manis, oyster sauce and sesame oil in a metal baking dish (ensure that the tray it fits beside the rice tray). Stir to combine. When the dough has proved, dust the bench lightly with flour. Roll dough out to a rectangle approximately 20cm x 30 cm. Spread filling on the dough and sprinkle with extra spring onion, fold into three layers, lengthways. Cut strip into 12 even pieces. Take 2 of the pieces and stack together. Press a chopstick into the middle of the stack lengthways.  Stretch the stack to about 20cm long. Now, place the chopstick across the middle of the strip. Pinch the two ends together and twist using the chopstick. Remove the chopstick, place the roll ends side down on the large perforated tray, lined with baking paper Repeat with remaining dough to make 6 rolls. Cover with a damp tea towel and allow to rest for 10 minutes. Prepare all vegetables and have ready to be added to the chicken later. Place rice with 2 cups of water in the solid stainless steel tray. When spring onion rolls are ready, place the prepared rice in the oven, on the wire rack on shelf level 3 and select FullSteam 100°C. Set cooking time to 5 minutes. After 5 minutes, add the prepared chicken tray on shelf level 3 to the oven and continue cooking the rice and chicken for a further 2 minutes. When the cooking time ends, add the spring onion rolls to shelf level 2 and continue cooking for 5 minutes. Again when the cooking time ends, add the vegetables to the chicken tray and cook all of the foods for another 5 minutes. Remove all of the food from the oven and toss the chicken and vegetables with the cooking liquid.  Serve the rice, topped with the chicken and vegetables, and the spring onion rolls.

Steamed Asian Cabbage Rolls

Preheat the oven on FullSteam at 100°C. Wash the cabbage leaves and place on the large perforated stainless steel tray. Steam on shelf position 2 for 3 minutes. Remove and allow to cool.  Combine the chicken mince with the remaining ingredients and mix well. Lay the cabbage leaves out onto a board and place a spoonful of the chicken mix at the root end of the leaf. Roll the leaf to encase the filling, folding in both sides to encase the filling. Continue to make 12 parcels.   Place the cabbage rolls onto the large perforated stainless steel tray. Steam on FullSteam 100°C  for 14 to 15 minutes or until cooked.  While the rolls are cooking, prepare the sauce by heating a small frying pan over a medium/high heat Induction level 7. Add the peanut oil then the ginger and garlic and cook for 2 to 3 minutes or until lightly golden. Reduce the heat to medium, Induction level 5 and add the remaining ingredients. Stir well to combine.   Spoon the sauce over the rolls and serve with steamed rice (see note). 

Asian Steamed Chicken Salad Cups

Place the chicken into a snap lock bag with the combined marinade ingredients. Mix well and chill for 2 hours or overnight. Remove the chicken from the marinade (discard the marinade) and place the chicken onto the small perforated tray. Steam at 100°C for 12-14 minutes or until the chicken is cooked through. Allow the chicken to cool thoroughly then shred the chicken using 2 forks to pull the chicken into strands. Refrigerate until required. Place the salad ingredients into a bowl with the chicken and toss lightly to combine. In a jar, combine the dressing ingredients and shake well. Drizzle the dressing onto the salad and toss lightly. Spoon the salad evenly into the lettuce cups then sprinkle over the extra mint, coriander and sesame seeds. Serve immediately.

Moroccan Lamb with Steamed Grain Pilaf

Heat a frying pan over a medium high heat, Induction level 7. Add the oil to the pan, then the onion and garlic and fry until lightly golden. Add the spice and the harissa and continue cooking for a further minute. Add the rice, barley and bulgur to the pan, mix well and remove from the heat. Transfer to the unperforated steamer tray, add the stock and carefully mix to combine. Place into the oven on wire shelf or large perforated steamer tray. Select FullSteam 100°c Set the cooking time for 25 minutes and press start. Remove from the oven and stir in currants and tomatoes, then continue cooking for a further 3 minutes or until grains are tender. Stir in the chopped herbs. While the pilaf is cooking, place the lamb rumps onto the universal tray that has been lined with baking paper. Rub with the oil and the spice. If using a separate oven, preheat on CircoRoast to 190°c. Place the lamb on shelf position 4 and cook for 24 to 25 minutes or until cooked. Serve with the Pilaf and hummus and yogurt. Notes:- If using the temperature probe, set the core temperature to 68°c If you have VarioSteam add medium steam to the lamb If you are cooking the lamb in the same oven as the Pilaf, be sure to wipe out any excess water from the oven before preheating on CircoRoast

Eggs in a steam oven – Soft Boiled, Hard Boiled & Poached

Soft Boiled Egg  Place the eggs onto the wire rack (this will prevent them from rolling) or the large perforated steam tray. Set the oven to FullSteam 100°c and the cooking time to 6 minutes. Press start. Hard Boiled Egg Place the eggs onto the wire rack (this will prevent them from rolling) or the large perforated steam tray. Set the oven to FullSteam 100°c and cooking time to 11 minutes. Press start. Poached Egg Break each egg into a lightly greased shallow dish and place onto the large perforated steam tray. Set the oven to FullSteam 100°c and the cooking time to 3 minutes. Press start.

Kimchi Pork Steamed Buns

Preparing the Bao Dough 1. Using a free-standing mixer with a dough hook attachment (if available), pour in the measured out ‘Dry Mix’ ingredients. 2. Mix ‘The Liquid’ ingredients together into a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high speed for a further 2 minutes until the dough has a smooth-yet-tacky feel to it. 3. Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draft free location (like inside a room temperature oven) for 1 – 1.5 hours. The Kimchi Pork Filling 1. Finely chop the garlic, spring onion and soaked vermicelli and cut the kimchi and pork neck / shoulder steaks into small dices. 2. Mix all “The sauce” ingredients together ready to stir-fry. 3. Now heat a wok to a medium – high heat and stir-fry the garlic, spring onion first, then add the pork and vermicelli and stir-fry until the pork starts to brown nicely. Lastly add the kimchi and then pour in “the sauce” and stir-fry until all the sauce has wrapped around the pork. 4. Spread the filling evenly on a tray or plate to cool down quicker. Once cool, cover with cling film and place in the fridge to chill. Cooking 1. Once the Bao dough has doubled in size, you can then shape it into whatever shape you wish before steaming. For these kimchi pork buns, divide the dough into 15-20 pieces and then roll each piece into a ball. Flatten and roll out into a circle and then fill each piece of dough with 1-2 tbsp of “The Filling”. 2. Steam on FullSteam for 8 minutes. You may also pan fry for a golden-brown finish if you wish.

Steamed Cod

Finely chop the green beans and the green chili from “The Pickled Green Beans” and then mix together with “The Pickling Liquid”. Set aside. Finely chop the ginger and spring onion and place in a heat proof bowl. Then chop the red pepper into small dice and sheer the sweetcorn kernels off the corn on the cob. Set your steam oven to FullSteam. Place the cod fillet, skin side up in a medium sized tray or a low level bowl. Steam on for 8 minutes. Heat 3-4 tbsp vegetable oil in a wok to a high heat. Once the oil starts to smoke, pour half of the oil over the ginger and spring onion; you should get a vigorous sizzling sound. Lastly, place the wok back on the hob on a high heat and then add the red pepper and sliced sweet corn kernels to the wok and fry for 1-2 minutes until they have charred nicely around the edges. Once cooked, place in a mixing bowl for later. After the 8 minutes of steaming, carefully remove the cod fillets from the oven. Take 2-3 spoons of the pickled green beans, and 2 tbsp ginger and spring onion oil (use the paste, rather than just the oil) and add to the red pepper and sweetcorn bowl. Give it all a good mix. Lastly, add a small handful of picked coriander leaves and crispy Thai shallots to the mix and then pile over the steamed cod fillet. Top with a light drizzle of soy sauce and serve.

Steamed Pears with Chocolate Sauce

Carefully peel pears and cut off their bottoms so that they can stand up easily.  Find a container (cake tin or pyrex dish) that they can sit in and have the cooking syrup immerse them as much as possible. Nestle the pears in the baking dish and in a saucepan combine all the other ingredients over low heat and stir until the sugar dissolves.  Pour the syrup with vanilla seeds, cardamom pods, and saffron over the pears and steam on FullSteam 100ºC for 15 minutes.  They can stay in the steamer to keep warm for up to an hour. To make the chocolate, finely chop the chocolate and put it in a bowl.  Bring the cream almost to a boil on the stove top.  Pour the hot cream over the chocolate and stir gently to combine.  Be careful not to over stir or the ganache may split.  This sauce can be put in a small saucepan on the induction stove top on level 1.5 to gently warm before serving.  Approx. 10-15 mins. Serve in small bowls with some of the dessert wine syrup.  Stand each pear up in a bowl and ladle some saffron syrup into the bottom of each.  Gentle pour some chocolate sauce on the top of each pear.

Steamed Apple Maple Cake

Grease and line the base of a deep sided 20cm cake pan. Pour the maple syrup into the base of the pan and arrange the apple decoratively over the top. Cream the butter, sugar and vanilla with an electric mixer until pale and creamy. Gradually add the eggs, beating well between each addition. Stir in the grated apple. Sift the flour and custard powder and fold into the creamed mixture alternately with the buttermilk, being careful not to over mix. Carefully spoon the cake batter over the apple. Lightly grease a piece of foil and make a pleat in the middle. Cover the cake pan with the foil, pushing the edges around the outside of the pan. Place the cake onto wire rack and cook on FullSteam 100˚c for 65 to 70 minutes or until cake is cooked when tested with a skewer. Allow cake to stand for a few minutes before upturning onto a serving plate. Serve drizzled with extra maple syrup.