Search Results for 'Steam'

In a large sealable container, add the boiling water, salt, honey, thyme and garlic. Stir until the salt and honey are dissolved.  Add the ice water and stir until the ice melts. Remove the string if the pork loin roast is tied. Then remove the skin and set aside. Add the pork, laying it flat in the brine and ensure the brine covers the meat. Soak the pork for 24-36 hours in the refrigerator. The longer you soak the pork the stronger the flavours will be. Preheat the oven on CircoTherm® to 160⁰C with a high level of steam.  Place the pork on a wire rack with the universal tray underneath lined with baking paper. Pat dry and rub with the olive oil and salt. Roll the pork and tie with string at 5 cm intervals. Place the pork on shelf level 2 and cook for 60 minutes. After 30 minutes place the crackling on a separate baking tray on level 3 and liberally coat with salt and olive oil. If VarioSteam® is not available add water to the universal enamel tray while cooking. After the hour of cooking turn oven function to CircoRoast® at 180⁰C with no added steam and cook for a further 20 minutes. Allow pork to rest at least 15 minutes before carving.

Grease 10 (1/2 cup) non-stick muffin pans or ramekins and line the bases with a small circle of baking paper. Place the dates, bicarbonate of soda and water in a bowl and let stand for 15 minutes. In a bowl of an electric mixer place the butter and sugar and beat until pale and creamy. Add the eggs one at a time, add the vanilla. Beat until smooth. Preheat oven on FullSteam 100⁰C. Fold in the flour, salt and date mixture. Spoon the mixture evenly into prepared muffin pans or ramekins. Cook puddings for 18 minutes, there is no need to cover. While puddings are cooking, make the caramel sauce. Place all of the ingredients in a saucepan. Stir over medium heat or Induction level 6 to dissolve sugar and melt the butter. Cook for 3-5 minutes or until thickened. Turn puddings out on to individual serving plates and drizzle over the caramel sauce. Serve with whipped cream or ice-cream.

Place onion, garlic, chilli flakes, paprika, fennel seeds, star anise and brown sugar in a bowl of a food processor and process until smooth. Heat a saucepan over medium heat, add the olive oil and onion paste and cook for 2 minutes. Add the tomato ketchup, vinegar and soy sauce and cook for 5 minutes or until the sauce thickens. Line enamel tray with baking paper. Place ribs on tray and brush the ribs with all of the sauce. Place ribs in the oven and lay a piece of baking paper loosely on top. Turn oven on to CircoTherm® at 140⁰C with a high level of steam. Cook for 1 ¾ to 2 hours, turning once. The time will depend on when the ribs are tender. When the ribs are tender, increase CircoTherm® to 180⁰C with no added steam and remove baking paper. Cook for up to 30 minutes or until ribs are golden and sticky. Remove the ribs from the oven and allow to cool for 5 minutes. Cut ribs using the rib bones as a guide.

Place all of the ingredients in a bowl of an electric mixer with a dough hook attachment. Knead dough on medium speed for 10 minutes. Remove from the mixer and knead for 1-2 minutes until the dough feels springy to touch. Add extra flour on the workbench if the dough is sticking. Place the dough in a medium sized bowl sprayed with oil spray. Place the dough in the oven and select Dough Prove level 1 for 45 minutes or until dough doubles in size (focus more on the size than the time). Remove the dough from the oven and place the dough onto a workbench and knead to knock the air out, shape the dough to your desired shape and with a sharp knife cut slits diagonally across the top. Line the enamel universal tray with baking paper and place the dough on top. Place it in the oven on shelf level 3. Select Dough Prove level 1 and prove for a further 30 minutes. After proving do not remove the dough from the oven, select the Bread Baking function at 220⁰C with a high level of added steam and bake for 30 minutes. When cooked, remove the bread from the oven and place on a cooling rack for 20 minutes before cutting.

Peel and deseed the pumpkin. Cut 200 g into 2cm cubes and grate the remaining 100 g, set aside grated pumpkin. Place the cubed pumpkin into a medium mixing bowl with half of the thyme, honey, olive oil, salt and pepper and mix until well combined. Line the universal enamel tray with baking paper and top with pumpkin. Place tray in the oven on shelf level 3. Turn oven on to CircoRoast at 180⁰C and cook pumpkin for 30 minutes. Put the rice, grated pumpkin, onion, garlic water or stock and remaining thyme in the small non-perforated stainless steel tray. Place the tray in oven and select Full Steam 100⁰C. Cook risotto for 25 minutes. Remove the risotto from the oven then add the parmesan, butter and roasted pumpkin. Stir until all ingredients are combined, check for seasoning and serve.

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.