Search Results for 'Steam'

Slow Cooked Herb Lamb Heat a heavy based pan over a medium to high heat. Add olive oil then brown the lamb well on all sides. This will take 6 to 8 minutes. Remove the lamb from the pan & place into a large casserole dish.  Add the garlic, onions & chilli flakes to the pan & fry for 2 to 3 minutes. Reduce the heat to medium then add the red wine & stock, stirring to scrape any bits from the base of the pan. Remove from heat, add the chopped herbs & mix well. Pour the red wine & herb mix over the lamb & cover tightly with foil or a lid. Preheat oven to 120°C on the top/bottom eco function. Place casserole dish on wire rack on shelf level 1 & cook for 6 to 7 hours, or until meat falls from the bone. Remove meat from the pan & rest for 10 to 15 minutes. Strain the pan juices & place into a saucepan over a low heat to keep warm & reduce slightly. Pull the meat from the bone with 2 forks & place into a warmed serving dish. Pour pan juices over meat & toss to combine. Minted Pea Mash Place all ingredients into the unperforated steamer tray. Cook FullSteam at 100°C for 8 minutes. Transfer to heatproof jug & mash coarsely with stick blender. Place into serving dish. Drizzle with extra virgin olive oil & garnish with fresh mint.

Place wire rack on shelf level 2 and preheat the oven on Steam at 100⁰C. Grease and line three 20 cm round cake tins. Place all of the cake ingredients, except the boiling water into a large mixing bowl. Using a wire whisk, whisk the mixture until well combined. Add the boiling water and whisk together. Pour the cake mixture evenly into the prepared cake tins. Cook the cakes for 20 minutes. Remove the cakes from the oven and allow to cool in the tins for 10 minutes. Remove the cakes from the tins and allow to cool uncovered. For the white chocolate ganache: place chocolate and cream in small solid stainless steel tray. Cover with plastic wrap. Place in oven and select Steam 50⁰C. Melt chocolate for 10 minutes. Whisk the mixture until smooth and glossy. Place in the refrigerator until ganache is of a spreadable consistency, stir every 5 minutes. To assemble cake: place one cake layer on to serving plate. Using a knife, even the top of the cake if required. Spread 1/3 of the ganache on the cake and top with another layer of cake. Spread another 1/3 of the ganache and top with the third layer of cake. Gently press layers together, making the ganache come out at the edges. Use a palette knife to even the ganache. Make a cake collar with a piece of baking paper greater than the circumference of the cake. Fold the paper into thirds, length ways. Wrap collar around the cake and press gently to the sides. The collar will keep the cake secure while setting in the refrigerator. Refrigerate for a ½ hour. Leave the last 1/3 of the ganache on the bench. Use remaining ganache to coat the top of the cake and sides. Decorate with white chocolate truffles.

Preheat oven on CircoTherm® to 140⁰C with VarioSteam® level high. With a sharp knife deeply score the rind at 1 cm interval diagonally across the pork belly. Repeat scoring at 90⁰ to make a criss-cross pattern. Line a baking dish with baking paper. Evenly layer the onion, apple and garlic in the base of the baking dish. Sprinkle on the seeds and pepper to taste.  Place pork on top. Carefully pour cider around pork and then loosely place a piece of baking paper on top. Cook pork for 2 hours. After two hours, remove the pork from the oven. Turn oven to CircoRoast® at 190⁰C. Place wire rack on the enamel tray. Discard flavourings and place on wire rack. Pat dry the pork rind with paper towel and then rub with salt. Cook pork for 20-30 minutes or until rind is golden and crisp. Serve sliced or cubed.

Heat in a frypan over FlameSelect® level 8 or Induction level 8. Add the oil and bacon and cook for 2 minutes. Add the onion and garlic and cook until onion is softened and golden. Add the thyme leaves and cook for a further minute. Allow to cool. Preheat oven on CircoRoast to 180⁰C with a medium level of steam. Top enamel tray with wire rack. In a medium bowl, combine the cranberries, pistachio nuts, parsley, zest, breadcrumbs, egg, orange juice and cooled bacon mixture. Season well with salt and pepper. Mix until well combined, then press the stuffing into a large sausage the length of the chicken. Lay the chicken out flat and even out the meat. Place the stuffing in the centre of the chicken, roll up the chicken over the stuffing and tie the roll firmly at 2cm intervals with string. Carefully lift the chicken on to the prepared wire rack. Brush with extra oil and season with salt and pepper. Insert MultiPoint MeatProbe fully at one end of chicken, horizontally into the centre of the stuffing. Place chicken into the oven on shelf level 2 and connect probe. Adjust internal core temperature to 70⁰C and press Start. Cook until core temperature is reached. If a probe is unavailable, cook chicken for approximately 1 hour or until chicken cooked and golden. While the chicken is cooking, make the cranberry sauce. Combine all of the sauce ingredients into a medium saucepan. Heat sauce over Flame Select level 7 or Induction level 7. Cook sauce for 10-15 or until the cranberries have softened and the sauce is syrupy. Turn off heat, pour in brandy, cover with a lid and allow the stand. Serve warm or at room temperature. When chicken is cooked wrap in aluminium foil and allow to rest for 15 minutes or refrigerate if eating cold. Cut the chicken into 1 cm slices, arrange on a serving platter and serve with cranberry sauce.

Place the eggplant pieces in a sieve and sprinkle the salt and turmeric on top and rub it well on the eggplant. Leave it aside for an hour to help get the excess moisture out. Place them on paper towel and rub off all the excess moisture. Fill a pan 1/3rd with oil and once it reaches 190°C gently fry the eggplant pieces in it until golden on medium to high heat. This might take 4-5 minutes and will have to be done in batches. Now in the same oil fry the potatoes as well, until golden. To make the curry heat the oil in a pan and add the cumin, mustard and fennel seeds. Let them sizzle for a few seconds and add the onions. Once they start to turn golden add the ginger, chilli and cook for minute before adding the spices, mustard and coconut milk. Bring it to a boil. Now add the fried eggplant and potatoes to it and cook for 2 minutes. Serve it hot with some coconut rice. View our rice recipe here.

Place egg in the perforated stainless steel tray and place in FullSteam oven. Select Steam Programs > Speciality Dishes > Soft Boiled Egg and press start. Allow egg to cool for 5 minutes. Place potatoes on the large perforated stainless steel tray and place in FullSteam Oven. Select Steam 100⁰C and cook for 20 minutes or until cooked. Rinse potatoes with cold water and allow to drain and cool. In a bowl of a small food processor add the mustard, lemon juice and water. Carefully remove the shell from the egg and place only the egg yolk into the food processor bowl. Blend to combine and with the motor running slowly add the oil. Season to taste with salt and pepper. Set aside. Preheat oven on Grill, large area to 250⁰C. If using the FullSteam oven, wipe oven interior to remove excess water. Place wire rack on the enamel tray and grill bacon until golden and crisp, cooking on both sides. Allow bacon to cool on paper towel. In a large serving bowl add the shallot, herbs, cornichons, capers and potatoes. Dress with as much of the mayonnaise as you like and stir until well combined. Roughly chop bacon and top salad.

Preheat oven on CircoTherm® at 200⁰C and line enamel tray with baking paper. Cut capsicums in half, remove seeds and place cut side down on tray. Rub with olive oil. Cook for 15-20 minutes or until skin has blistered and charred. Carefully place capsicum into a plastic bag, seal and set aside to cool. When cool, remove stem and skin and slice into strips. Put aside. Using kitchen scissors, cut off the snapper wings and trim the tail. Line enamel tray with baking paper and top with snapper and brush with extra olive oil. Season with salt and pepper. Insert Multi Point MeatProbe fully into the thick shoulder of the snapper, if available. Ensure oven is on CircoTherm® at 200⁰C and add a high level of steam, if available. Mix together half of the sliced chorizo and half of the roasted capsicum slices in a small bowl. Place mixture evenly on top of the snapper. Place snapper into the oven, connect the probe into oven and set internal core temperature to 63⁰C. If a probe is not available cook for 20-25 minutes or until flesh is white and flaky. While the snapper is cooking preheat a fry pan over Flame Select level 8 or Induction level 8. Add the remaining chorizo and fry until golden. Add garlic and paprika and cook for a further minute. Place chorizo mixture into a bowl, retaining all of the oil and add the remaining roast capsicum including any juices, mango and coriander. Toss gently. When the snapper is cooked place onto a serving platter. Top with extra chorizo and mango mixture, serve immediately. https://youtu.be/uLZZGx2Kkpc

Preheat oven on Top and Bottom heat to 140˚C adding a low level of steam. Place the mixed fruit and glacè cherries in a large basin adding the brandy, mix well to break up any large clumps of fruit. Soak overnight. Add the grated apple, golden syrup, sugar and eggs. Add the cooled melted butter, sifted flour and spice. Mix thoroughly. Place mixture into a deep 23cm round tin, lined with 3 layers of baking paper measuring 5 cm above sides of the tin. Place in the oven on shelf level 2 for 2 ½ hours or until cooked. Insert a skewer into the cake making sure the skewer comes out clean. Remove from the oven, brush evenly with approximately 2 tablespoons of brandy. Cover with aluminium foil & leave overnight to cool completely.

Place the cinnamon, cardamom and fennel seeds in a medium saucepan and dry roast the spices over Induction level 8 or FlameSelect® level 9 for 5 minutes or until aromatic. Place the spices in a piece of chux or muslin cloth and tie into a pouch. Return spice pouch to the saucepan, add the orange juice and zest, sugar and butter. Bring the glaze to a boil on Induction level 8 or FlameSelect level 9. Reduce heat and simmer for 10 minutes. Reduce heat to low while preparing the ham. Remove the skin of the ham by first cutting around the leg, 10 cm from the end. Using a sharp knife, run the knife tip under the skin to make a 10 cm slit to fit your fingers. When you have a good grip of the skin pull the skin back, it should pull back easily. Use a knife if needed, ensuring little fat is removed. Score the fat with incisions 2 cm apart in one direction, then again in the other direction which will give a diamond pattern. Push the cloves in the corner of each diamond all over the top of the ham. Place the ham on a wire rack, on top of the universal tray lined with baking paper. To stop the ham from moving you can use some crushed foil place on each side. Remove glaze from the heat and using a pastry brush, coat the top of the ham with the first layer of glaze. Place ham in the oven and select CircoTherm® at 140⁰C with a low level of steam. Set cooking time for 2 hours. Set minute minder for 30 minutes and then baste ham again. Reset minute minder and repeat every 15 minutes until all the glaze has been used and ham has cooked for 2 hours. Remove ham from oven and rest for 30 minutes before serving.