Search Results for 'Steam'

Preheat the oven on CircoTherm® to 160°C. Use a sharp knife to butterfly out each chicken fillet to an even thickness. Heat half the oil in a non-stick frypan on induction setting 8, add the chicken to the hot pan and cook 2-3 minutes on each side until lightly browned. Remove from the pan, keep warm. Heat the remaining oil in the pan on setting 6 and sauté the onion for 3-4 minutes, add the garlic and capsicum and cook a further 2 minutes. Add the passata, stock, tomato paste and herbs to the pan, reduce to setting 3 or 4 and simmer gently, covered for another 8-10 minutes. Season with salt, pepper and sugar. Pour the sauce into a 37 x 32cm rectangular Le Creuset baking dish. Place the chicken into the sauce and top each with 2 slices of prosciutto. Combine the cheeses and sprinkle over the chicken, then place a basil leaf on each. Bake for 25-30 minutes until chicken is cooked and golden. Serve with steamed greens or green salad.

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.

Grate your butter into a large mixing bowl being careful not to crush it. Put it in the freezer for at least 10 minutes. Make the starter by combining the milk, yeast and sugar together in a small bowl and allow to bloom. Dough Add the flour, sugar and salt to the grated butter and mix together with your fingertips. Try not to work in the butter too much as we want some chunks of butter through the dough. If the butter is starting to melt place the bowl into the fridge or freezer for 5 minutes. To the mixture add in the egg and milk and mix by hand until just combined, cover with plastic wrap and place back into the fridge to rest overnight. Custard To make the custard, in a small saucepan add half of the milk, vanilla essence and sugar, place over a low-medium heat, induction level 4. Place the remaining milk in a small bowl, mix together with the egg and cornflour and whisk until smooth. Once the milk is hot add in the cornflour slurry and whisk until the mixture becomes very thick. Transfer into a small bowl, cover with plastic wrap and leave it in the fridge for later. The next day remove your dough from the fridge and on a lightly floured benchtop shape the dough into a rough rectangle about 30cm x 45cm using a rolling pin with a height no greater than 10mm. Then fold the dough like a letter in thirds. Repeat this process another 3-4 times, as this will give us our layering. Cover the dough in plastic wrap after the final fold and allow it to rest at least an hour in the fridge. Give your dough the final roll on a lightly floured bench and shape it into a 30cm x 40cm rectangle. It is better to over roll the dough than under as you will need to cut the edges regardless. Using a ruler mark out a grid of 3 x 4 squares into your dough. Preheat your oven on CircoTherm to 190°C with the Steam Jet turned on. Shape your Danishes by folding the edges into the centre of the squares and pressing firmly into the centre. Using a tablespoon, make an indentation for your custard and fruit preserve. Transfer the Danishes onto two oven trays lined with baking paper, then fill the indentation with custard followed by the fruit preserve and lastly a berry of your choice. Combine the beaten egg and water together in a small bowl to make an egg wash. Brush the Danishes with the egg wash. Activate the Steam Jet function by pressing the steam symbol and place the two trays of Danishes on shelf levels 3 and 1. Cook for 15 minutes or until golden brown. Remove from the oven and transfer onto cooling racks. Once cool drizzle with the sugar glaze by combining the icing sugar and water together in a small bowl. Serve on a large platter.

Mix all the ingredients for the poolish together in a small bowl, cover with plastic wrap and leave to prove overnight or ideally for 24 , on the kitchen bench. For the dough, mix together (either by hand or stand mixer) all of the ingredients together including the poolish that was made beforehand. This should take around 5 minutes on a stand mixer on a low speeds. The end result should leave a dough that is firm but slightly tacky. Transfer the dough into a greased mixing bowl, cover with a tea towel and place into your on Dough proving function at 30°C for 30 minutes. Once the time has elapse turn the dough over in the bowl and prove for a further 30 minutes. Remove the dough from the bowl, then turn out onto a lightly oiled bench and divide the dough into 3 equal sized pieces. Roll each piece of dough into a ball and then cover with greased plastic wrap and allow to rest for at least 15 minutes at room temperature. Flatten the dough pieces out and fold nearly in half, sealing the edges of the fold using the heel of your hand. Turn the dough around 180° and repeat this process, the dough should now be elongated. With the seam side of the dough down, cup your fingers over the dough and gently roll the dough into 40cm long logs. Taper the ends of the logs to give it that classic baguette look. Place the baguettes onto the universal pan lined with baking paper and sprinkle lightly with flour, cover loosely with plastic wrap and allow to prove at room temperature for 40 minutes or until they are slightly ‘puffy’. Preheat your oven on Bread Baking at 200°C and select the Steam Jet function to on. While the oven heats up score your baguettes using a very sharp knife to create 45 degree slits along each baguette, making 4 or 5 slits on each baguette. Just before placing the baguettes into the oven on shelf level 2, activate the Steam Jet function by pressing the steam symbol. Then cook the baguettes for 23-28 minutes or until they are a very deep golden brown. Allow the baguettes to cool in the oven while leaving the oven door ajar.

Combine all the dough ingredients into a stand mixer bowl and with a hook attachment, mix on a low speed until the dough is tight and smooth, roughly 10 minutes. Place the dough into a greased mixing bowl, cover with a tea towel and place into the . Select the Dough proving function and set the temperature to 35°C for 30 minutes. Make the Bi-Carb bath by combining the boiling water and bicarbonate of soda together in a small bowl and set aside for later, please note the bicarbonate may not fully dissolve. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. Pour the bi-carb bath into a 22cm square pan or equivalent. Roll each piece of dough into a long, thin rope roughly 80cm long, and twist each rope into a pretzel shape. Working with half of the pretzels at a time, place them in the pan with the bi-carb water, spooning the water over the top of each pretzel, then leave them in the water for at least 2 minutes before placing them on 2 oven trays lined with baking paper. This bi-carb bath will give the pretzels a lovely golden-brown colour when baking in the oven. Sprinkle pretzels lightly with sea salt flakes. Allow them to rest, uncovered, for 10 minutes. Preheat the oven on Bread Baking function to220°C and turn on the Steam Jet function. Before placing the pretzels in the oven on shelf level 1 and 3, activate the Steam Jet function by pressing the steam symbol and then bake the pretzels for 8 minutes or until golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Repeat this process until all of the butter has been completely used. Serve while still warm.

In a large mixing bowl add the SR flour, baking powder and butter. Work the butter into the flour with fingertips until it resembles bread crumbs. In the same bowl add the salt, sugar, buttermilk and vanilla essence and using a spatula or butter knife, cut the flour mixture into the milk mixture until just combined. Then add in the white chocolate and blueberries and combine. When adding in the blueberries try to squish half of them, as this will add more flavour into the flour mixture. Preheat your oven on CircoTherm to 200°C and activate the Steam Jet function to on. On a flour dusted bench or large chopping board turn out your mixture. It will be quite wet so to make it easier to work with dust the top with more flour. Shape the scone mixture into a rough square approximately 4cm high, then with a floured knife cut the scones in a 4x4 square grid. Transfer the scones onto the universal pan lined with baking paper and brush with egg wash. Just before placing the scones into the oven on shelf level 2, activate the Steam Jet function by pressing the steam symbol. Cook for 10 minutes or until golden on top. Remove from oven to cool a cooling rack and serve immediately.