Search Results for 'Steam'

Beat cream cheese and sugar using an electric mixer till smooth. Add the cornflour then the eggs and mix well. Add the lemon juice, vanilla & sour cream. Beat on low speed until well combined. Pour the mixture equally into 10 x 125ml preserving jars. Cover the jars with the lids but do not seal. Place the jars in the large perforated tray and place into the oven. Select FullSteam 90˚c and cook for 16 to 18 minutes or until just set. Remove the lids from the jars. Wipe any condensation from the lids then seal the jars when the cheesecakes are cool. Chill in the refrigerator. For the crumb, place the biscuits and the melted butter into a food processor and pulse until an even crumb is formed. Sprinkle the cheesecakes with the biscuit crumb before serving.

Combine all of the filling ingredients in a bowl and mix to combine. Line the large perforated stainless steel tray with baking paper. Preheat oven on FullSteam 100°C. Take 1 teaspoon of the chicken mixture and shape into a ball with wet hands. Place filling on a wrapper and wet wrapper edge with a little water. If using wonton wrappers, pinch the wrapper around the filling to make a purse shape. If using gyoza wrappers, fold the wrapper and pinch pleat the edge to seal. Place dumplings on the prepared tray. Repeat with remaining mixture. Steam the dumplings for 12 – 15 minutes or until cooked. Serve with your choice of dipping sauce.

Rinse the duck well and dry with kitchen paper. Combine five spice, sugar and salt and rub all over the duck, inside and out; stuff the cavity with ginger, garlic, spring onion and orange wedges. Place the duck on the perforated tray and use a skewer to pierce the duck skin all over. Set the oven to FullSteam mode; select 100°C and select 40 minutes cook time. Place an empty oven tray on the fourth shelf, below the duck, to catch any duck fat. Place duck on third shelf and cook; remove duck from oven. Remove the tray that contains all the rendered duck fat. Pour into a container and refrigerate or freeze for another use. Return oven tray to fourth shelf. In a small pot over medium heat, mix vinegar, honey and soy; brush mixture all over the duck to coat. Set the oven to Circotherm®; 180°C and select 60 minutes cook time. Place duck on third shelf and cook, basting every 15 minutes until the duck is lacquered and deep brown in colour. Meanwhile, place rice in medium saucepan with 4 cups cold water; bring to the boil; reduce heat to low, place lid on pot and cook for 45 minutes, or until water is absorbed and rice is tender. Remove duck from oven and rest, lightly covered with foil, for 15 minutes. Set oven to FullSteam; 100°C and select 10 minutes cook time. Place the vegetables on the perforated tray on the third shelf and cook. Serve the duck with the steamed greens and a bowl of red rice.

In a small bowl, combine water, yeast and sugar and stand for 5 minutes or until frothy. In the bowl of an electric mixer add sifted flour, baking powder, salt and oil. Add the yeast mixture and using the dough hook attachment knead for 10 minutes or until smooth and elastic. Add a little extra flour if the dough sticks to the sides of the bowl. Turn the dough onto a lightly floured surface and knead until smooth. Place dough in the oven and select Dough Prove function. Prove dough for 30 minutes. Meanwhile, make the pickled carrot salad by combining carrot, daikon, sugar, vinegar and salt in a bowl, mixing until well combined. Prepare the cabbage by tossing with spring onions, oils and salt and pepper to taste. To prepare the Sriracha chilli mayonnaise, combine mayonnaise, chilli sauce, zest and juice. Refrigerate until ready to serve. To make the steamed buns, line the large perforated stainless steel tray with baking paper. Divide the dough in half; wrap one half in plastic wrap. Roll remaining dough into a log shape; cut into 7 equal pieces. Knead each piece into a ball then using a rolling pin, roll into an oval shape about 7 cm x 10 cm. Turn the dough over and brush with a little vegetable oil. Fold the dough in half to make a bun and press the bun gently along the folded edge; place onto prepared tray. Repeat with the remaining dough, making sure to cover the buns with plastic wrap to prevent drying. Preheat the oven to 100°C FullSteam; add the buns, and steam for 10 minutes. Buns can remain in oven to keep warm while cooking Moreton Bay bugs. To cook the Moreton Bay bugs combine garlic, oil, butter, salt and pepper in a small bowl; brush over bugs. Preheat griddle plate on Induction cooktop on level 7. Brush griddle plate lightly with the extra oil. Cook the bugs, shell side down for 5 minutes each side, or until cooked through. Remove bug flesh from the shells and cut each half in half lengthways. To serve, take a steam bun and spread with Sriracha chilli mayonnaise. Top with cabbage, pickled carrot salad, Moreton Bay bug and garnish with coriander.

To make the hot butter sauce, melt the butter in a small pot on medium heat. Add ginger, curry paste, sugar, soy sauce, lime juice and zest. Allow to boil up. Meanwhile place the kaffir lime leaves in a solid steam tray and add trout fillets with the fish skin on the bottom side. Cook with FullSteam at 80˚C for four minutes on shelf position 2. Turn off the oven and allow another five minutes subsequent cooking. Take off the skin and place the fish on pre-heated plates. Add a few drops of the hot butter sauce and garnish with basil leaves. Season with fish spice salt (or herbal salt) and serve immediately.

Roughly dice the tomato and place on a universal tray lined with baking paper.  Add the diced onion, olive oil, chilli. Add half of the garlic, smoked paprika, cinnamon, salt and allspice. Place on level 3 of the oven. Use the remaining spices to coat the chicken then place on a wire rack on level 4 of the oven. Using the MultiPoint MeatProbe insert it into the largest chicken and set the core temperature to 70 degrees on CircoRoast and add a high level of added steam. Start from a cold oven. Once cooked remove and cool the chicken, then shred or roughly chop. Place the rice into a steamer tray with the water, washed kidney beans and a teaspoon of salt. Steam for 20 minutes then cool and add to the chicken. Place the tomatoes into a medium mixing bowl and using the back of a spoon mash the tomatoes until they become a saucy consistency. Roughly chop half the coriander and mix into the sauce, then divide into thirds. Place the first third onto the bottom of a baking tray, mix the second third into the chicken and rice, use the last third to dip the tortillas into before adding the chicken mix and rolling up. Once you have prepared the tortillas lay all the enchiladas seam side down into the baking pan and pour any remaining tomato sauce over the top, then add the tasty cheese and mozzarella. Place back into the oven on top and bottom heat and bake on 200 degrees for 15 minutes or until the cheese has browned. Remove from the oven and serve with dollops of sour cream and the remaining coriander over the top.

Preheat oven on Circo Therm® to 160°C. Grease and line a Swiss roll tin that’s 25cm x 35cm. Place eggs and sugar in the bowl of a stand mixer and beat for 3 minutes until pale and creamy. Add the oil, vanilla and orange rind and mix for a further 2 minutes. In a separate bowl, sift together the flour, spices, baking powder and salt. Add the flour mixture to the wet ingredients and stir until just combined. Stir through the grated carrot and mix only to just combine. Pour the mixture into the prepared tin. Bake for 15 minutes on shelf level 2, until just set. While the cake is baking, sprinkle a tea towel with icing sugar. When the cake is cooked, carefully turn the cake out onto the tea towel. Remove the baking paper and generously sprinkle the cake with more icing sugar. Roll the cake with the tea towel, starting at the short end. Allow the cake to cool completely before filling. To make the cream cheese filling, place the cream cheese and butter in a bowl and beat until creamy. Add the icing sugar, orange juice and rind and beat until smooth. When the cake is cool, carefully unroll the cake and evenly spread the cream cheese filling. Re-roll the cake and refrigerate for at least 1 hour before serving. While the cake in the refrigerator, make the candied walnuts. Place the walnuts, sugar and butter in a small frying pan. Heat on Induction level 8 or Flame Select 8, stirring constantly to melt the sugar and butter. Cook for 5 minutes until lightly golden. Remove from the heat and pour onto a piece of baking paper  and allow the walnuts to. When ready to serve the cake, dust with more icing sugar. Finely chop the cooled walnuts and sprinkle on the top of the cake. Note: If VarioSteam is available, use low level when cooking the cake.

Biscuits Cream the butter, sugars and vanilla with an electric mixer until pale and creamy. Add the flour and mix slowly until just combined. Divide the mixture in half and place each half onto a large piece of plastic wrap. Fold the plastic wrap over the dough and using your hands roll into a log, approx. 4cm in diameter. Wrap the logs tightly in plastic wrap and chill till firm. When ready to bake, preheat oven on CircoTherm® 160˚C. Unwrap the logs and roll lightly in salt flakes. Slice into rounds approximately 5mm in thickness and place onto trays that have been lined with baking paper. Bake for 14 to 16 minutes or until lightly golden. Allow to cool on trays then fill with caramel filling. Caramel Filling Pour the condensed milk into a preserving jar. Cover with lid but do not seal. Place the jar onto wire rack and cook on FullSteam 100˚c for 2 hours, making sure to refill the water reservoir after 1 hour. Take the caramel from the oven & remove the lid until cool.

Make the starter by adding the starter ingredients into a small saucepan, whisk to combine and remove all lumps. Heat the saucepan over low heat (include Induction level?) and whisk until thickened, approximately 3-4 minutes. Transfer the starter into a small bowl, cover and allow to cool. Combine all of the dough ingredients in the bowl of a stand mixer and combine with a dough hook attachment for approximately 10 minutes on a low setting or until smooth and elastic. Transfer the dough into a greased mixing bowl and cover with a tea towel then place into the oven. Set the oven to Dough proving function at 30°C for 30 minutes. Grease and line a 26x13cm loaf. Portion the dough into 4 equal sized pieces and then roll into logs to fit across the 13cm side of the loaf pan. Line the dough up next to each other within the loaf pan then lightly grease the tops with canola oil spray and cover with plastic. Place the loaf tin back into the oven on dough proving function 30°C for 45 minutes or until doubled in size. Remove the loaf pan from the oven as well as the cling film and preheat the oven to 170°C CircoTherm® and activate the Steam Jet function to on. Once preheated activate the Steam Jet function by pressing the steam button, then place in your loaf pan on shelf level 2 and cook for 30 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool.