Search Results for 'Steam'

Preheat oven on 100°C CircoTherm®. Line an enamel tray with baking paper. Place egg whites in the bowl of an electric mixer; using the whisk attachment, whisk egg whites and cream of tartar on a low speed until frothy; increase the speed to high, whisking until soft peaks form. Gradually add caster sugar and pepper, beating well after each addition, to ensure sugar has dissolved before adding more; continue beating for 3 – 4 minutes. Evenly spoon into 6 individual rounds onto prepared tray and cook for 1 hour. Allow to cool in the oven. Meanwhile, prepare the cherries. Put water, sugar, vanilla bean pod and seeds, peppercorns and cherries in a small solid stainless tray. Preheat oven on 100°C FullSteam. Steam the cherries for 5-10 minutes, or until tender. Time will depend on firmness of cherries. Transfer cherries to a bowl with half of the poaching liquid; cover with plastic wrap and chill in the refrigerator. Remember to remove peppercorns before serving. Combine mascarpone, cream, vanilla and icing sugar in a bowl. Whisk until thick and soft peaks form. Cover and refrigerate. To make chocolate and pistachio crumble, place sugar and water into a small saucepan; cook over a low heat (Induction level 4), stirring continuously, until sugar dissolves. Increase the heat (Induction level 5-7) and bring to the boil. Cook without stirring until a golden edge forms (sugar syrup in the centre will still be clear with no colour) and there is a smell of toffee. Remove immediately from the heat and with a whisk, quickly stir in the chocolate. Keep stirring until a fine crumble forms. Stir through the pistachio nuts. To serve, sprinkle chocolate and pistachio crumble on individual serving plates. Place a teaspoon of mascarpone in the centre of the plate to secure the meringue. Top the meringues with a dollop of whipped mascarpone cream and poached cherries. Drizzle with a little of the sugar syrup and garnish with a few fresh cherries.

Place eggs in small steam oven tray. Follow the instructions on the control panel for soft boiled eggs. Place eggs on second shelf and cook. Meanwhile, make the fennel pickle. Place the fennel in a medium heatproof bowl and set aside. Bring the water and vinegar to the boil in a small pot over high heat. Remove from heat and pour over fennel. Add turmeric and stir well. Set aside and allow to cool. When eggs are cooked, remove from oven. Plunge eggs into cold water and gently crack the shells (this will help with peeling). Allow to cool. Set oven to 100°C FullSteam. Place the potatoes in a perforated tray. Place in the oven on the third shelf and cook for 12 minutes. When the cooking time has finished, set oven to 80°C FullSteam. Place fish in lightly oiled tray, skin side down. Place in the oven on the third shelf next to potatoes and cook for 8 minutes. After 5 minutes, place asparagus in oven and continue to steam along with the fish and potatoes. Meanwhile, place the kale in a serving dish and massage lightly with some lemon juice to help soften the leaves. Use the remaining lemon juice to make a quick dressing with the olive oil. Season with salt and pepper. Add orange segments. Drain the fennel pickle and add. Peel the eggs and cut in half. When the fish, potatoes and asparagus are cooked, remove from oven. Gently flake the fish into pieces and place in the salad along with the potatoes. Cut asparagus into bite size pieces and scatter over salad. Finish with dressing, herbs, capers, lemon and orange zest, eggs and toss gently to combine. Garnish with smoked almonds and serve.

For the Lime and Ginger Glaze, place marmalade, lime juice, sugar, soy sauce, garlic, ginger, chilli and lemongrass into a small saucepan; cook, stirring over a low heat until ingredients are well combined and marmalade has dissolved. Increase heat to medium and simmer, stirring occasionally, for 8 to 10 minutes or until glaze has thickened. Remove from the heat and stir in coriander. Set aside to cool for 5 minutes. Pre-heat oven to 220°C CircoRoasting® with medium added steam. Brush salmon liberally with prepared glaze; place on a wire rack over the universal tray or roasting dish. Slide tray into level 2 and cook for 4 minutes. Brush with more glaze and cook for a further 3 to 4 minutes until salmon is cooked to your liking glazed, golden and charred. Serve salmon with steamed coriander rice and steamed Asian Greens.