Search Results for 'Steam'

Peel the pumpkin & scoop out the seeds. Place onto a chopping board cut side down. Place a chop stick on either side of the pumpkin then, using a sharp knife, slice through the pumpkin to the chopsticks at 5mm intervals. The chopsticks will prevent cutting all the way through the pumpkin. Transfer the pumpkin to a tray lined with non-stick baking paper. Carefully arrange half the onion slices between the slits in the pumpkin. Combine the olive oil & the sumac & brush over the pumpkin. Sprinkle with salt & freshly ground pepper. Roast on CircoTherm® 200°C with medium steam for 30 mins or until golden & tender. Allow to cool. Place yogurt, tahini, parsley & lemon juice for dressing in a food processor & process till mixture is well combined. Season with salt & pepper. Set aside. Combine the remaining onion slices with the extra sumac. Carefully transfer the pumpkin to a serving plate. Drizzle with dressing & sprinkle with onion mixture, pomegranate seeds, extra continental parsley & pumpkin seeds.

Place prepared pumpkin on the small perforated stainless steel tray and put in oven. Select Full Steam 100⁰C and cook for 10 minutes or until pumpkin is cooked. If a Full Steam oven is not available steam pumpkin on cooktop or microwave until cooked. Allow pumpkin to cool uncovered and then mash. Preheat oven on CircoTherm® to 200⁰C and line the universal enamel tray with baking paper. Sift flour, baking powder, sugar, salt and spices into a bowl. Add the butter and rub into flour until the mixture resembles fine breadcrumbs. Make a well in the centre of the flour. Using a butter knife, add the mashed pumpkin and enough milk to make a sticky dough. Turn the dough out on to a floured surface and gently knead until smooth. Roll out the dough until 2 cm thick. Using a 6 cm scone cutter, cut out scones and place on prepared tray. Gently reform leftover dough to make 12 scones in total. Brush tops of scones with extra milk. Bake the scones for 12 minutes or until golden. While scones are baking, make the maple butter. Combine butter, salt and maple syrup in a small bowl and with a hand held electric beater mix until well combined. Place maple butter into a small serving dish and place in the refrigerator until required. Serve warm scones spread with maple butter.

Place all of the ingredients for the rice in the small solid stainless steel tray and place in the Full Steam oven. With the back of a knife bruise the lemongrass and place in a 4 litre solid stainless steel tray or dish. Add the garlic, ginger and chilli. Crush the lime leaves in your hands and add to the tray. Add the fresh and ground coriander, cumin, turmeric, coconut milk and stock. Stir to combine. Place tray in Full Steam oven with the rice. Select Steam 100⁰C and cook curry and rice for 20 minutes. Remove the rice from the oven, cover with foil and set aside. Remove the curry from the oven, strain the curry liquid through a fine strainer and discard the herbs and spices. Place the liquid back into the tray, add the fish sauce, palm sugar, vegetables and marinara mix. Place back in the Full Steam oven and cook for a further 10 minutes on Steam 100⁰C. Garnish curry with coriander leaves and serve with rice.

Preheat oven on CircoTherm® with VarioSteam® low intensity (if available) to 170⁰C. Line 12 standard muffin pans with liners. Make the coconut crumb: In a small bowl, rub together the coconut, flour, brown sugar, cinnamon and butter to make coarse crumbs. Set aside. In a large bowl, whisk together the oil, sugar, eggs and vanilla. Sift together the plain flour, salt, baking powder and cinnamon and fold into the sugar mixture. Add the flour mixture and coconut alternately with the buttermilk. Crush 1 punnet of blueberries with a fork, and mix into the batter. Fold in the remaining whole blueberries. Fill the prepared muffin pans and top with coconut crumb. Bake for 20 minutes or until cooked and golden. Allow to cool before serving.

Preheat oven to 150°C CircoTherm® and set steam assist to medium. Grease and line a 20cm round deep sided cake tin, ensuring the sides of the baking paper are higher than the rim, because it will rise. In a small saucepan, place 200g of the sugar with the water & dissolve on a low heat for about 5 minutes. Place the chocolate & butter in a bowl over a pan of simmering water to melt. Add the sugar syrup & stir until almost melted then remove the bowl from the simmering water & finish melting off the heat, stirring until completely melted & combined. Set aside. In the bowl of a stand mixer with whisk attachment, add eggs with the remaining 100 g of sugar & whisk on high speed until eggs triple in volume. Turn the mixer to low & slowly pour chocolate mixture into the egg mixture. Don’t over mix. Pour the mixture into the prepared tin and place on third shelf in oven. Bake for about an hour or until just set, it will have a slight wobble in the centre. Remove from oven and cool completely in the tin. Meanwhile, to roast the strawberries, set oven to the grill setting. Toss strawberries together with sugar and lemon juice to coat in a medium bowl. Spread out on a large baking tray and grill for 6 to 8 minutes, or until strawberries are tender and juices bubble. Serve slices of cake with roasted strawberries and a dollop of crème fraiche.

Combine the egg yolks, caster sugar and salt in a bowl and whisk until smooth. Place the cream and chocolate in a saucepan and stir over a low heat to melt chocolate. Allow to cool. Add the chocolate cream to the egg mixture and whisk to combine. Strain the mixture and allow the custard to stand for 30 minutes to remove bubbles. Pour the custard into 6 (125ml capacity) ovenproof flan dishes or ramekins. Place the dishes on the perforated stainless steel tray.  Cover the tray with foil, sealing the foil along the long edge. Preheat the oven on FullSteam 80°C. Place the crème bruleé in the oven on shelf level 2 and cook for 1 hour. Remove the crème bruleé from the oven and allow to cool uncovered. Cover and refrigerate for 4 hours or overnight. When ready to serve sprinkle the crème bruleé with extra sugar. Using a kitchen blow torch carefully caramelise the sugar. Allow the crème bruleés to stand for 5 minutes before serving. Alternatively, crème brulees can be caramelised under the grill. Preheat the grill to 275°C. Place the crème brulees in a baking dish surrounded by ice under the grill until they have caramelised. Place the crème brulees back in the refrigerator for half an hour to allow the custard to cool down.

In a large ceramic or glass baking dish place the butter, onion and garlic. Place the dish in the oven, select FullSteam 100°C and cook for 3 minutes. Remove the dish from the oven. Add macaroni, cream, milk, stock, cheeses, nutmeg, cayenne pepper, salt and pepper. Stir carefully to combine all ingredients. Return the dish to the oven, select FullSteam 100°C and cook uncovered for 25 minutes. Remove the dish from oven and stir the macaroni well. Check the pasta is cooked, the macaroni may require more cooking time, see note. All liquid should be absorbed by the pasta, with some moisture still present. Flatten out the macaroni with the back of a spoon. Remove excess moisture from the oven and then select Grill large area 275°C. Mix extra cheese and breadcrumbs and sprinkle on top of the macaroni cheese. Return the macaroni cheese to the oven and grill until macaroni cheese is golden brown.

Add the yeast to the water in a small bowl with 2 teaspoons of the sugar. Let yeast develop for 5 minutes. In the bowl of an electric mixer, add butter, remaining sugar, flour, milk, egg, salt and yeast mixture and knead with the dough hook. Adjust dough with extra milk if needed and knead for 10 minutes.  Remove the dough and knead with a little flour to make a smooth ball and place in a greased bowl.  Select Dough Prove setting on oven and prove dough for 30 minutes. Remove the dough and place on a lightly floured surface.  With a rolling pin, roll the dough into a rectangular shape (20cm x 30cm).  Melt butter and garlic over a medium heat, cool. Combine the cheese and herbs in a bowl. Spread the dough evenly with ¾ of the butter and garlic and sprinkle with 3/4 of the cheese mixture. Gently roll up the dough length ways. Place dough on a piece of baking paper. With a sharp knife, cut 2cm thick slices being careful not to cut all the way through the dough or paper. Start by twisting the first slice up to expose the cheese. Take the next slice and twist and place it on the opposite side with the cheese side up. Repeat this process with remaining slices. The dough should look like a leaf. Carefully place the dough and baking paper on the universal tray. Reselect Dough Prove setting on oven and prove dough for another 30 minutes. Preheat oven on CircoTherm 190°C with VarioSteam® medium.  Sprinkle dough with remaining melted butter and garlic and cheese. Bake bread for 17-20 minutes or until golden brown. Cool bread on a wire rack.

In a large bowl combine the coffee and spices and mix well. Place pork into the bowl and press the spice rub to coat the pork. Keep pressing to ensure all of the spice mixture has coated the pork. Cover the pork and marinated in the refrigerator overnight. Line the universal tray with baking paper. Place pork on the tray and press on any of the remaining spice rub. Drizzle the olive oil over the pork. Place pork in oven and select CircoTherm® 130°C and VarioSteam® medium. Cook pork for 5 hours or until the pork can be easily ‘pulled’ with a fork. Cover the pork with foil and allow to stand for 30 minutes. While pork is resting, make coffee mayonnaise and slaw. Place instant coffee and ground coffee beans in a bowl, add boiling water and stir to combine. Allow to cool. Add the mayonnaise and BBQ sauce and mix well. Combine grated beetroot, carrot, apple, onion and coriander leaves in a bowl. Add 1 tablespoon of the coffee mayonnaise and toss gently to combine. Using a fork shred or ‘pull’ the pork. Add some of the dry spice rub to the meat. Serve the pulled pork in a slider bun, top with slaw and a dollop of the coffee mayonnaise.