Search Results for 'Steam'

Preheat the oven on CircoTherm® at 160°C. Grease and line the base of a deep sided 23cm springform cake tin. Mix the crushed biscuits with the melted butter, stir to combine and then press evenly into the base of the prepared cake tin. Bake in the oven for 10 minutes until golden. Remove from the oven and allow the base to cool while you prepare the filling. In a large electric mixing bowl, beat the softened cream cheese for 2 minutes. Continue beating on a low speed and add the sugar, salt and cornflour. Add the vanilla, lemon rind, lemon juice, eggs, egg yolk and sour cream and beat until smooth and creamy. Remember not to use a whisk as this will incorporate too much air. Pour the mixture onto the prepared base and cover the cheesecake with a piece of aluminium foil. Place the cheesecake into the oven, select FullSteam 100°C and cook cheesecake for 1 hour. Remove foil and check the cheesecake has just set. Allow cheesecake to stand at room temperature for 20 minutes, cover and then refrigerate for 2 hours before serving. For further inspiration here are 5 ways to decorate your cheesecake. For other popular lemon recipes and tips try: Classic lemon tart recipe How to preserve lemons Growing a lemon tree at home A fully functioning steamer and oven in one, our FullSteam oven allows you to cook with VarioSteam® added moisture. Watch this video for more on how to use FullSteam:

Heat a large saucepan on Induction level 8 or medium to high on a gas cooktop. Add the oil, onion and garlic and cook until the onion is translucent. Add the tomatoes, sugar and balsamic vinegar, bring to the boil and then reduce to level 5 or a medium heat and simmer for 30 minutes or until sauce thickens. Then add the basil, butter and salt and pepper to taste. While the sauce is simmering place the mince in a medium bowl, add the remaining meatball ingredients, salt and pepper to taste. Using gloved hands combine the ingredients well. Preheat oven on CircoRoast 200°C with VarioSteam® high intensity. Roll the mince mixture into balls about 5cm round and place on the universal pan lined with a sheet of baking paper. Cook meatballs for 15 – 20 minutes or until golden. When the meatballs are cooked add to the tomato sauce. To cook the pasta, use the boost setting on Induction or a high heat on gas to bring a large saucepan of water to the boil. Once the water has boiled, select Induction level 9 or a high heat on gas, add the pasta and cook for the time recommended on the packet. Once the pasta is cooked, drain and stir through the meatballs and tomato sauce.

Combine mustard, olive oil, garlic, thyme, rosemary, salt and pepper and rub into the meat. Cover and leave to marinate in the fridge for 2 hours or overnight. Take the meat out of the fridge 1 hour before cooking to allow it to reach room temperature. Preheat the oven on CircoRoast to 190°C. Line the universal tray with baking paper and place wire rack on top. Sit the beef on the rack and insert the MultiPoint MeatProbe making sure not to touch the bone. Place the meat in the oven on shelf level 2, select VarioSteam® intensity Medium and set MultiPoint MeatProbe temperature to 45-50°C for rare, 55-60°C for medium and 65-70°C for well done. When internal temperature is reached, remove the roast from the oven, cover with foil and rest for at least 20 minutes. To make the gravy, place the onions, garlic, butter and olive oil in a heavy based saucepan and cook over a medium heat, for about 20 minutes. Stir onions frequently to ensure they do not burn and that the onions caramelise. Stir in the flour and cook for 2 minutes. Add the red wine, stirring well to combine. Add the beef stock and thyme and continue to stir over a medium heat for about 10-15 minutes or until gravy thickens. Season the gravy with black pepper to taste. Carve the beef and serve with the caramelised onion gravy.

Preheat oven to 180°C CircoTherm®, high steam. Place porcini in small heatproof bowl and pour over boiling water. Soak for 5 minutes, then drain and set aside. Melt butter in a large heavy based saucepan over medium high heat. Add mushrooms and porcini. Cook for 15 minutes, stirring constantly, until the mushrooms have softened and released their juices. Remove from heat, add parsley and season with salt and pepper. Set aside. Meanwhile, make the béchamel. Melt butter in a medium saucepan over medium to high heat, add the flour and stir to make a smooth paste. Slowly add the milk and keep stirring until the sauce is smooth and thickened. This will take about 10 minutes. Remove from heat and set aside. To assemble the lasagna, lightly butter a large rectangular ovenproof dish, approximately 23cm x 30cm. Spread some of the béchamel sauce over the base of the dish. Cover with lasagne sheets. Scatter over a quarter of the ricotta and feta. Spoon over a quarter of the mushrooms. Add a quarter of the remaining béchamel sauce. Scatter over scamorza. Place a layer of lasagne on top and repeat the layers three more times. Finish by grating over the ricotta. Bake in oven for 30-40 minutes, until golden. Remove from oven and rest for 10 minutes before serving.

Place onion, garlic and butter in the solid stainless steel tray. Put the tray in the oven, select Full Steam 100 °C and cook for 3 minutes. Add rice, water, mushrooms and herbs and cook on FullSteam 100°C for 25 minutes. Remove the risotto from the oven and stir through the extra butter, parmesan and truffle oil. Season the risotto with salt and pepper and serve with extra parmesan cheese.

Place noodles in a small solid stainless steel tray with two cups of water. Place carrot and snow peas in the small perforated stainless steel tray. Put both the noodles and vegetables into a cold Neff FullSteam Oven, select FullSteam 100°C and cook for 2 minutes. Remove noodles and leave to soak in water for 5 minutes, then drain. Remove vegetables and set aside. Combine chicken mince, ginger, chilli sauce, coriander and cornflour and mix well. Roll teaspoons of the mixture into balls. Place meatballs on the large perforated stainless steel tray lined with baking paper. In a 4L capacity stainless steel bowl or tray, add the chicken stock, white pepper and lemon grass. Place both the meat balls and stock mixture in the Neff FullSteam oven, select FullSteam 100°C and cook for 10 minutes. Add the meatballs, vegetables, noodles, soy sauce and sesame oil to the stock mixture. Season the soup with salt if desired. Cook soup on FullSteam 100°C for a further 2 minutes. Ladle the soup into individual serving bowls and garnish with spring onions.

Line a universal pan with baking paper. Gently massage butter into chicken under the skin and over the skin. Massage olive oil over outside of chicken and season with salt and pepper. Place whole garlic cloves, preserved lemon and thyme under the skin of breast and drumsticks. Place chicken onto prepared universal pan; place onto level 3. Insert meat probe into chicken breast. Set oven to CircoRoasting® 200°C, core temperature 76°C, low steam. The oven will turn off when the core temperature has been reached (approximate cooking time is 40 minutes). The result is a beautifully cooked, moist and golden chicken!

Place all the curry paste ingredients into a blender. Process until it becomes a fine paste. Place the curry paste in a medium sized saucepan and cook on Induction level 6, stirring continuously until it becomes aromatic, add coconut milk and cream and stir well to ensure the curry paste is not sticking to the base of the saucepan. Increase the Induction level to 7.5 and bring to the boil. Meanwhile cut each chicken thigh into 6-8 pieces. Add the chicken to the saucepan and season with salt to taste. Reduce Induction level to 5 and simmer for 20 - 30 minutes, uncovered or until chicken is tender. Garnish with coriander and serve with steamed Basmati rice and warm naan.

Place the pork in a large bowl. Add the oil, honey, vinegar, garlic, shallot, lemon rind and juice, thyme, salt and pepper. Stir to combine and then marinate the pork for at least two hours in the refrigerator. Preheat the oven on CircoRoasting® to 190°C with VarioSteam® level 1. Remove the pork from the marinade and place on a shallow baking dish. Insert the MultiPoint MeatProbe into the thickest part of the pork and set the internal temperature to 65 – 68°C. Set minute minder for 15 minutes to remind you to add the figs. While the pork is cooking add figs to the marinade. After pork has cooked for 15 minutes, place the figs around the pork cut side up and pour over all of the marinade. Cook until internal temperature is reached or until pork is cooked to desired doneness. Remove pork from the oven and allow to rest. Figs can be returned to the oven to further caramelise if desired. Serve pork sliced on the diagonal with figs and spoon over sauce.