Search Results for 'Steam'

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.

[embed]https://youtu.be/zviEQjn6cJQ[/embed] Place all the fruit in a medium bowl with the boiling water, bi-carb and brandy. Cover and let stand overnight. In a large bowl of an electric mixer, add the butter and sugar, and beat until light in colour. Add the eggs one at a time and then the orange rind. With a large metal spoon, mix in the flours and spices and the fruit mixture. Stir until well combined. There are three ways to cook the puddings. To make individual puddings, grease 12 (1 cup) muffin pans and line the base with a small circle of baking paper. Spoon pudding mixture evenly into pans. Top puddings with a sheet of baking paper and then loosely crimp a sheet of aluminium foil over the muffin tray. Place puddings in oven, select Steam at 100 ⁰C and set cooking time to 45 minutes. To cook the pudding in a pudding basin, grease an 8 cup pudding basin and line base with a circle of baking paper. Spoon in the pudding mixture and smooth top. Place a sheet of baking paper over the top of pudding basin and secure with a locking lid. If a lid is not available, cover with a piece of baking paper that has been pleated to allow for expansion and then a piece of aluminium foil. Secure with string. Place pudding in oven, select Steam at 100 ⁰C and set cooking time for 3 hours. Fill water tank as requested. To cook the pudding in a cloth, wet an 80 cm square piece of calico, place in oven, select Steam at 100⁰C and set cooking time for 3 minutes. Wearing rubber gloves, remove calico from oven, lay out on a flat surface and rub the extra plain flour in a thin layer to cover a 50 cm circle. Spoon pudding mixture onto the circle of calico, gather up the ends and secure with string. Leave enough string to hang the pudding. Place the wire rack on the highest shelf position in the oven. Securely tie the pudding to hang from the circle of the wire. Select Steam at 100⁰C and set cooking time for 3 hours. Fill water tank as requested. When cooked, allow the pudding to hang to cool and dry completely.

To begin making your Roast turkey, remove the wish bone of the turkey then separate the skin from the flesh by running your fingers in between them both. Clean cavity and pat dry with paper towel. Mix the garlic, thyme, zest and oil together and place between the skin and flesh of the turkey. Fill cavity with stuffing. Truss the turkey following the NEFF demonstration video. Place on a wire rack, on top of the universal tray lined with baking paper. Insert the MultiPoint MeatProbe fully in to the breast, entering in from the shoulder. Place trays in the oven on level 2 of a full size oven or level 1 of a compact appliance. Select CircoTherm® at 160⁰C and a high level of steam. Connect the MultiPoint MeatProbe, set your core temperature to 75⁰C and press Start. Remove turkey from the oven, remove probe and allow oven to cool. Select Keep Warm function at 60⁰C with a high level of steam. Rest the turkey for 30 minutes to 1 hour before serving. Turkey Stuffing Preheat oven on CircoTherm® at 160⁰C. Place almonds on the universal tray and cook for 5-10 minutes or until lightly toasted. Place almonds with remaining ingredients in a mixing bowl and mix until well combined. Use to stuff turkey before trussing. If cooking stuffing separately, shape into a log, wrap in plastic wrap and refrigerate overnight. To cook stuffing, remove plastic wrap and place on universal tray lined with baking paper. Preheat oven on CircoTherm® to 160⁰ with a high level of steam and cook for 30-40 minutes. Serve sliced. Turkey Jus Place the chicken stock, beef stock and red wine in a medium to large saucepan. Place on Induction level 8 or FlameSelect® level 9 and bring to the boil. Add the garlic, thyme, honey and mustard then simmer on level 5-6 and reduce by half. Mix the cornflour and water together and whisk into the jus, simmer for a further 10 minutes and then strain through a fine sieve. If you have pan juices from your roast turkey add them just before the cornflour mix. Notes If using a frozen turkey, please ensure that it has been fully defrosted. Using VarioSteam® and the MultiPoint MeatProbe makes this recipe foolproof. While the added steam ensures that your turkey remains moist and flavourful, the meat probe monitors the internal temperature of your meat, automatically switching off your oven once it's been cooked to perfection.

To make the tomato sauce, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 minutes. Add the passata, salt, sugar and black pepper to taste. Cook for 10 minutes or until sauce has thickened. To make the filling, heat the olive oil in a large frypan. Add the onion and garlic and cook for 3 minutes. Add the spinach and cook for 2 minutes to remove excess moisture. Remove from heat and spoon on to a large plate to cool. In a large bowl, combine the basil, ricotta, eggs, parmesan, nutmeg, salt and pepper. Add the cooled spinach mixture and stir to combine. Preheat oven on CircoTherm® to 180⁰C with a medium level of steam. Using a large plain nozzle piping bag or spoon, fill the cannelloni shells. Pour 1/3 of the tomato sauce into a large greased baking dish then lay the filled cannelloni on top. Pour remaining tomato sauce over the cannelloni. Top with mozzarella cheese and bake for 25-30 minutes or until golden.

Preheat oven on CircoTherm® to 160⁰C and if available select a low level of steam. Grease and line a 28 cm x 12 cm loaf pan. In a bowl of an electric mixer, place the butter, sugar and vanilla and beat until pale and fluffy. Add the egg in 3 batches and beat well. Stir in the mashed banana. Sift together the flours, baking powder, bicarb and salt. Fold in the flour and milk alternatively. Set aside approximately 20 chips and 8 berries. Add the other raspberries and chocolate chips and gently combine. Spoon mixture into the prepared loaf pan. Add left over chocolate chips and raspberries to the top of mixture. Bake for 1 hour and 10 minutes or until cooked when tested with a skewer. Allow to cool in the loaf pan for 15 minutes before turning out on to a wire rack. Slice banana bread when cool.