Search Results for 'Steam'

Rub the chicken with 2 tablespoons of olive oil and the garlic. Season well. Slice fillet length wise, half way to form a pocket. Insert cheese and fresh herbs. Wrap fillet with prosciutto to encase filling and tie with kitchen string if desired. This can be prepared earlier and left to marinate or freeze for later use. Place fillet onto greased universal tray. Layer vegetables around circumference of the chicken. Drizzle with the remaining olive oil and lemon juice and seasoning as desired. Insert MultiPoint Meat Probe into thickest part of chicken and place in oven on Shelf Level 3. Select oven function CircoRoasting® at 180°C with a medium level of steam. Plug Meat Probe into oven and select core temperature 75°C for the chicken. Allow the chicken to rest before slicing the chicken diagonally. While the chicken is resting the vegetables can stay on the tray. Simply return the vegetables on the universal tray to the oven for a further 5 minutes to crisp by turning the steam off and continuing on CircoRoast to achieve desired result. Serve with a sprinkle of fresh herbs.

Chicken Tenders To begin making your Coconut and Sesame Chicken Tenders, preheat the oven on CircoTherm at 200˚c with medium steam. Combine the breadcrumbs, coconut and sesame seeds in a medium bowl. Dip the chicken tenderloins in egg then toss in the crumb mixture pressing firmly to coat well. Place chicken onto the multipurpose pan that has been lined with baking paper. Brush chicken lightly with olive oil or melted coconut oil. Cook on shelf position 3 for 12 to 15 minutes or until chicken is cooked and golden. Serve with Mango Salsa. Mango Salsa Combine all ingredients in a medium bowl.

Heat the oven to 250 degrees on CircoRoast. Coat the capsicum with 2 tbsp of the olive oil and place on the universal tray and bake for 10 minutes turning halfway through. Once cooked remove from the oven place into a container with a lid or wrap with cling film then set aside. Place the rice into a non-perforated steamer tray add the rest of the olive oil and coat. Add all the other ingredients and place into an oven set to FullSteam at 100 degrees for 20 minutes. Once cooked remove from the oven and using a fork, fluff the rice by running it through to separate the grains of rice. Set aside. For the sauce heat the oven on CircoTherm® at 180 degrees. Roughly chop the tomato and place on the universal tray with all the other ingredients and bake for 25 minutes. Remove from the oven and pour into a medium mixing bowl. Use a spoon and mash the tomatoes until a saucy consistency. Cut the top off the capsicum and peel off the skin. Clean out the inside then stuff with the rice, place onto a universal tray and put the tops back onto the capsicums. Heat on CircoTherm® at 160 degrees for 10 minutes then serve with the sauce underneath.

Preheat oven on CircoTherm® to 200°C with a high level of steam (see notes). Remove leaves and hard stalks from the cauliflower. Slice cauliflower into small pieces and arrange in a lightly greased shallow casserole dish. Mix all remaining ingredients together until well combined and season with salt and pepper. Spoon over the top of the cauliflower wedges and cook for 15 to 18 minutes or until cauliflower is just tender and cheese topping is golden brown. Notes If you do not have added steam functionality in your oven, parboil the cauliflower using your cooktop first.

Place all ingredients except the extra flour into a mixing bowl and mix on a medium speed for 5 minutes, spray the inside of a medium bowl and put the dough inside. Place in the oven on the proving function on level 1 for 45 minutes. Once the dough has doubled in size remove from the oven and place on a lightly floured surface. Knock the air out and roll until the dough is 2 cm thick (it might help to coat your fingers with spray oil as the dough can be sticky). Using a medium to large cookie cutter cut into rounds and place on a universal tray lined with a sheet of baking paper. Place back into the oven and prove for a further 30 minutes before moving across to Circotherm® at 200 degrees with a high level of steam. Bake for a further 20 minutes. Remove from the oven and set aside to cool. Once cool, heat the jam a little and put into the piping bag and inject the donut with the jam. Spray each donut with oil and coat in the caster sugar. Serve.

Curry For the curry, strain the chickpeas and run under cold water for one minute. Place all ingredients except the lime juice into a non-perforated tray and put into the oven on FullSteam at 100 degrees for 30 minutes. Once cooked, remove from the oven and squeeze in the lime juice. Stir and serve. Rice Add all ingredients together and place in a non-perforated tray on FullSteam at 100 degrees for 20 minutes. Stir and serve.

Preheat a non-stick pan on Induction level 8. Add half the oil then fry the shallots & garlic until lightly golden. Add the mushrooms to the pan & continue to cook until the mushrooms are soft & tender. Remove & keep warm. Add the remaining oil to the pan then add the steak & stir fry for 2 to 3 minutes until brown & just cooked, remove from pan. Deglaze the pan with the red wine then stir in the sour cream, parsley, mushroom mixture and meat. Season with salt & pepper. Serve with creamy mashed potatoes & steamed vegetables.

Gnocchi Place all ingredients in a medium mixing bowl and combine. Set aside for 30 minutes then cut the dough into 4 pieces, lightly flour the bench and roll each piece into 1 cm round logs then cut into 2-3 cm pieces. Place onto baking paper on the large steamer tray. Put into the oven on FullSteam for 10 minutes then remove and place on a tray to cool. Coat with olive oil to prevent sticking. If you do not have a steam oven you can bring a pot of salted water to the boil and add the gnocchi in they’ll sink to the bottom initially, before popping up when they’re almost ready. For the sauce Select induction or FlameSelect® level 8. Place a large frying pan down and add 50 ml olive oil. Sauté onions and garlic until lightly coloured then add the blue cheese and cream, increase cooktop to level 9 to bring it to a boil. Stir constantly until the cheese dissolves then add the grated pumpkin and simmer for a further 5 minutes. Add the cooked gnocchi, once heated through add the basil. Stir and serve.

The day before Add the kombu and water together in a large bowl and let sit outside overnight. Salt the pork shoulder and tie up with butchers twine to hold it together then refrigerate overnight. Mix the soy sauce, sake and mirin together and refrigerate. Steam the eggs on FullSteam from a cold oven at 100 degrees for 6-8 minutes then remove and place in iced water to cool then peel. Once peeled, add to the soy mixture and let it sit overnight. On the day On induction level 8 or FlameSelect® level 9 colour the pork shoulder in a large pan then put into a large  ovenproof dish along with the pork ribs, chicken stock, ginger, garlic, carrots, celery, bonito flakes, spring onions and as much of the kombu water as possible (retain the excess) Set the oven to low temperature cooking at 120 degrees for 6 hours. Remove from the oven and wrap the pork shoulder in cling film to help with cutting. Cut into approximately 1 - 1.5cm slices. Strain the stock through a fine strainer or muslin cloth, discard all the food remains. Place the stock back on the cooktop and bring back to a boil then add the mirin and soy mix, noodles and eggs to heat through and serve.  Once in the bowl add the pork, bamboo shoots, nori sheet, spring onions then serve.