Search Results for 'Steam'

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.

Preheat the oven on CircoRoast at 220˚c. Place the beef on the wire rack over a multipurpose pan that has been lined with baking paper. Brush beef with olive oil. Insert the MultiPoint MeatProbe into the centre of the beef. Place beef into the oven on shelf level 3 and connect the probe to the oven. Select the MultiPoint MeatProbe to 54˚c and high steam When beef is cooked allow to rest for 10 to 15 minutes before slicing thinly. Combine the salad ingredients reserving the peanuts & shallots for serving. Arrange the beef slices over the salad. Combine the dressing ingredients and mix well. Drizzle over the salad and sprinkle with peanuts and shallots.

Preheat oven on Circotherm at 160°C. Place saffron threads into a small bowl, add the water and stir, allow to stand for 5 minutes. Heat a little oil in a large frying pan over a med-high heat/setting 8 and cook the chorizo for 2 to 3 minutes or until lightly browned. Remove from the pan, drain on paper towel. Toss the chicken in half the smoked paprika, add the remaining oil to the pan then fry the chicken pieces for 3-4 minutes to lightly brown the chicken. Remove and place into 32cm x 28cm deep baking dish with the chorizo. Add the onion, garlic, capsicum and chilli flakes to the pan and sauté for 2-3 minutes then stir through the saffron, remaining paprika and the rice. Toss over the heat for another minute then add to the baking dish. Pour over the stock and wine and mix well. Bake using Circotherm with a high level of added steam for 35 minutes, stirring twice during the cooking. Meanwhile heat the extra oil in the same frypan and cook the prawns quickly over a med- high heat /setting 8 until just cooked. Cool. Add the prawns and peas to the Paella and bake a further 10 minutes. Toss through the tomatoes and parsley leaves then spoon into serving bowls, garnish with lemon. Serve immediately

Preheat oven on CircoTherm 200˚c. Line 2 trays with baking paper and place one sheet of pastry on each tray. Pierce the pastry well with a fork. Bake on shelf positions 1 and 3 with medium steam added for 13 to 15 minutes or until the pastry is golden. Gently flatten the pastry with the back of a spoon if it puffs during cooking. Allow to cool on wire racks. Combine the custard powder and sugar in a large saucepan. Gradually blend with some of the milk to form a smooth paste. Blend in remaining milk. Place the saucepan over a medium heat or induction level 6. Stir constantly until the mixture boils and thickens. Remove from heat and add butter, stirring until the butter melts through the mixture. Add cream and vanilla and mix well. Place one sheet of pastry in the base of a lined 23cm square pan. Pour the custard over the pastry then top with remaining sheet of pastry, gently pushing it into the custard. Place the icing sugar into a mixing bowl. Add the passionfruit pulp, butter & enough boiling water to mix to a smooth icing. Spread the icing over the pastry and allow the vanilla slice to cool before refrigerating. When cold, remove from the tray & cut into serving pieces