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.

Preheat the oven to Circo Therm® 180° C. Start by marinating the crab. Place the crab in a large bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, cover and refrigerate for 30-60 minutes. Meanwhile, make the crab shaped croutons. Brush the tortilla with olive oil on both sides, then sprinkle with paprika, salt and pepper. Use a crab-shaped cookie cutter to cut out crab shapes. Place the shapes baking tray lined with a silicone mat and bake for 5 minutes until crisp. Remove from the oven and leave to cool. Turn up the oven to Circo Therm® 200° C. Remove the crab from the refrigerator and take the crab out of the buttermilk mixture, allowing any excess to drip off. Place on a baking tray lined with a silicone mat. Mix together the cornflour, salt, pepper, garlic salt, paprika and sprinkle all over the crab using a sieve. Spray each crab with a few squirts of spray oil. Place the crabs in the oven and cook for 8-10 minutes, until lightly golden. Meanwhile, make the salad by placing the red cabbage, red onion, sugarsnap peas, rocket and spring onion in a large bowl. Pour over the olive oil and lemon juice and sprinkle on a pinch of salt and pepper. Toss the salad together and sprinkle on the sesame seeds and the crab croutons you made earlier. Now it’s time to assemble the burgers. Layer the bottoms of the brioche buns with sliced lettuce, sliced tomatoes and a spoonful of the red cabbage salad mixture. Place a crab on top of each bun, then drizzle on a little tartar sauce. Place the tops of the buns on top. To decorate the buns, use cocktail sticks to attach the stuffed olives to the tops of the burgers for eyes. Using cocktail sticks, attach Thai chilies into the tops of each bun for horns (You can replace with lightly steamed untrimmed green beans if you like). Serve the crab burgers with the salad

Using a free-standing mixer fitted with a dough hook attachment (if available), pour in the dry mix ingredients. Mix the liquid ingredients in a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes, until all the water is mixed into the flour. Once combined, turn the speed up to high for a further 2 minutes, until the dough has a smooth yet tacky feel to it. Now add the food colouring until you achieve ‘pumpkin orange.’ Once the dough has been well kneaded, dust it with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, then coat it lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draught-free location (such as inside a room-temperature oven) for 1 – 1½ hours. Once the dough has doubled in size, you can make it into whatever shape you wish before steaming. Steaming time will vary between 8 - 15 minutes, depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time). Divide dough into 24 equal pieces.  Roll out dough into 3" circles, place chocolate balls in the middle, wrap dough around to form a bun and pinch ends closed.  Place each bun onto 2" square parchment paper and then into a steamer basket, leaving 2" in between the buns.  Cover and let rise for 30 mins.  After the buns have risen, use a rubber spatula to press lines into the buns to shape them into mini pumpkins. Bring water to a boil, place the steamer basket on and then steam over high heat for 15 mins.  Place a piece of pretzel stick on top for the stalk. Eat while hot.  To keep, store well wrapped in the fridge for a week or in the freezer for a couple of weeks. To reheat simply re-steam, 2 mins for buns from the fridge and 8 -10 mins for buns from the freezer.  Enjoy your hot, fluffy, creamy buns!

Halve cherry tomatoes and mince shallot and garlic. Cut cod filet into equal portions if necessary and season with salt. Heat olive oil in a frying pan on Induction Hob heat setting 6. Add garlic and shallot and fry until translucent. Add tomato paste and keep frying for approx. 1 – 2 min. or until the tomato paste starts to stick to the pan. Deglaze with white wine and let simmer for approx. 5 min. Preheat oven to 160°C Circo Therm® with added steam level 1. Add tomato purée, butter, and capers, and season with salt, pepper, and sugar to taste. Heat over medium heat while stirring until the butter is melted and all ingredients are combined. Add halved cherry tomatoes and cod filets to the sauce and transfer pan to the oven and let cook for 12 min. Take cod out of the oven and serve with fresh lemon zest and thyme. Enjoy

Peel the potatoes and cut into medium-sized cubes. Cook for 20 minutes in the oven at the steam setting and press through a potato ricer. In a cup, stir together yeast, water, and sugar and let stand for 5 minutes. Combine potatoes, flour, yeast starter, salt, 2 tablespoons oil, and about 500 ml water and process into a dough. Let rise for 30 minutes using dough proving stage 1. Preheat the oven to 230°C bread baking mode. Oil the baking sheet. With a little flour on a baking sheet, roll out the dough into a square of about 33 x 33 cm. Make depressions in the dough with your fingers. Drizzle with the remaining olive oil and sprinkle with coriander, nutmeg, sesame seeds, black caraway seeds, and Fleur de Sel. Bake on shelf level 2 at 230°C bread baking mode, low steam intensity, for 10 minutes. Open the oven door to release the steam, then bake for another 15 to 20 minutes without added steam until golden. Combine all the ingredients, including the olive oil, in a food processor and process, adding just enough water to form a soft purée. Season to taste with 1 to 2 tablespoons lemon juice, a little grated lemon peel, salt, and pepper. Sprinkle with herb leaves and serve with Potato Bread.