Search Results for 'Steam'

Make deep incisions into the chicken breast fillets with a sharp knife. Combine the tandoori paste & the yogurt in a medium bowl. Add the chicken and turn to coat well.  Preheat oven on CircoRoast to 200˚C with medium steam. Line the universal pan with baking paper and place a wire rack on top. Insert the MultiPoint MeatProbe horizontally into the largest chicken breast. Place the tray on shelf 4 and set the probe to 71˚C (see note if you do not have a MeatProbe). When the chicken is cooked, remove from the oven and allow to rest for 10 minutes. While chicken is resting, pan fry the roti breads. Arrange the salad greens and cucumber on the roti bread. Top with sliced chicken and remaining ingredients. 

Preheat oven on Circotherm® 190˚C with a low level of steam. Line 12 standard muffin pans with liners.   Sift the flour and ginger into a large mixing bowl. Stir in the brown sugar and white chocolate. Combine the eggs, buttermilk & melted butter and stir into the dry ingredients until just combined. Fold in the raspberries. Spoon the mixture into prepared muffin pans.  Place all the ingredients for the topping in a bowl and mix well. Spoon evenly over the muffin mix.  Bake for 23 to 25 minutes or until cooked and golden.  Notes Adding steam to this recipe ensures that your crumb is tender and moist, to complement the crunchy macadamia topping perfectly. To learn more about cooking with steam and why it will take your muffins to the next level, click here.

Pull the leaves off the cauliflower and cut out the base of the stem so that the cauliflower can sit whole and stable.  Drizzle olive oil all over the cauliflower and season with the z'atar spice, salt and pepper. Roast on CircoRoast at 185ºC with a medium level of added steam for approximately 30 minutes, or until it yields easily when pierced with a knife. Half way through toss the cauliflower leaves in to roast as well - they are delicious! The cauliflower should look nice and golden brown.  On a large platter, spread the hummus in generous amounts around the edges of the plate.  Sit the cauliflower on top in the middle of the platter and scatter the rest of the ingredients on top and around it.  Arrange roasted leaves in a fan around the cauliflower as well if you like. Serve by cutting into wedges.   

Preheat oven to 160°C CircoTherm. Brush a 25cm ceramic flan dish with butter then dust with castor sugar, shake out any excess sugar. Combine in a bowl the flours and sugar. Whisk together in a jug the cream, eggs, vanilla and rind until combined then pour into the dry ingredients and continue whisking until smooth. Scatter the blueberries and raspberries over the base of the prepared pan then gently pour the mixture over the top. Bake adding a low level of added steam for 35-40 minutes or until golden and puffed up. Dust liberally with icing sugar, this is optional. Serve immediately with cream or ice-cream.

Preheat the oven CircoTherm, 145°C. Combine the white chocolate, cream cheese, butter, sugar, milk and vanilla in a saucepan and whisk over an induction cooktop on level 5 or FlameSelect gas cooktop on level 5 until melted and smooth. Allow to cool, then stir through the beaten eggs, sifted dry ingredients and lemon rind until combined. Gently fold through half the blueberries. Pour the mixture into a greased and paper lined 31 x 21cm slice tin then top with the remaining blueberries. Bake adding Vario Steam Low for 50-60 minutes or until golden and cooked through. Allow to cool in the pan on a wire rack. Remove from the pan, slice and serve with a drizzle of cream.

Mix sesame oil, ginger, garlic and coriander together and spoon evenly over salmon fillets. Marinate in the refrigerator for 1 hour. Cut salmon into slices approximately 5mm thick. Gently separate soba noodles. Place noodles, salmon, snap peas and edamame beans onto large perforated steamer tray that has been lined with baking paper. Cook on Fullsteam 100˚C for 4 minutes. Divide noodles, steamed vegetables, carrot, cucumber, radishes and avocado evenly between 4 serving bowls. Arrange salmon on top of vegetable mixture and garnish with shallot and coriander.Serve with sesame dressing or chilli sauce if desired.

Wash potatoes and place on large perforated stainless steel steamer tray. Cook on FullSteam 100°C for 30 minutes or until potatoes are soft (see note if you don't have a FullSteam oven). Transfer potatoes to oven tray and lightly crush each one with a potato masher or fork. Mix garlic, rosemary and olive oil together and drizzle over smashed potatoes.  Season with freshly ground salt. Roast on CircoTherm 200°C for 40 minutes or until golden and crisp.

Peel the potatoes and cut into quarters. Put the potatoes on the large perforated stainless steel tray. Place the tray into the oven, select FullSteam 100⁰C and cook for 15 – 20 minutes or until potatoes are cooked when tested with a fork. If you do not have a FullSteam oven you can boil the potatoes for 20-25 minute or until cooked. Remove from the oven or strain the potatoes and set aside. Let them cool down naturally. Preheat the oven on CircoRoasting® to 210 ⁰C. Place the duck fat into a large baking tray, place on level 2 and heat for 8 minutes. Add the garlic, thyme, potatoes, salt and pepper and bake for 30 - 40 minutes or until they are golden brown. Turn the potatoes over half way through. Place cooked potatoes on absorbent paper for 2-5 minutes before serving.

Heat a frying pan over a medium to high heat. Add the oil to the pan then add the cardamom, cloves, cinnamon and bay leaves and cook until fragrant. Reduce the heat to medium then add the onion, garlic and ginger and cook until tender. Stir in the spices and cook for a further minute. Place into the unperforated stainless steel tray with the rice and the stock and stir well. Cook on FullSteam at 100˚c for 18 minutes. Add the prawns to the rice and place peas and asparagus in the perforated stainless steel tray. Continue cooking for a further 3 minutes or until cooked. Combine the rice and vegetables together with the coriander in a serving bowl. Serve with natural yogurt.