Search Results for 'Steam'

Place ghee and onion in a large cooktop suitable 3L baking dish or large frying pan. Cook onions over moderate high heat, Induction level 8. Continually stir the onions to prevent burning for 10 minutes. The onions should be golden brown. Add the chicken pieces to the onion, stir to combine and cook chicken until golden on all sides, about 5 minutes. Add the garlic, ginger, spices and salt and stir to combine and cook for 1 minute. Turn off heat. If using a frying pan, transfer mixture to a shallow baking dish 3L capacity. Preheat FullSteam oven on Steam 100°C. Sprinkle peas on top and roughly mix into the onion and chicken. Top with rice and spread with a spatula to ensure rice forms a flat layer. Pour the stock over the rice. Place biryani in the preheated oven and cook for 20 minutes. While the biryani is cooking, soak the saffron in ½ cup of hot water for at least 10 minutes. Make the kachumber salad by combining all the ingredients in a small bowl. Pour the saffron water and saffron threads over the top of the biryani and continue cooking for a further 5 minutes. Remove the biryani, cover with foil and allow to stand for 10 minutes before serving. Serve biryani with kachumber, coriander, onion slices, yoghurt and lemon wedges.

Place the milk, yeast and 1 tablespoon of the sugar in a bowl. Stir to combine and stand for 5 to 10 minutes or until foamy. In a bowl of a stand mixer, combine the remaining sugar, flour, spices and salt. Add the yeast mixture, butter, egg and carrot and knead with a dough hook for 10 minutes, or until dough is elastic. Dough should be soft. Turn dough out on to a lightly floured surface and shape into a ball, place in a lightly greased bowl, cover with plastic wrap and prove on the bench for 1 ½ hours or until doubled in bulk. While the dough is proving, make the filling. Combine all of the ingredients in a bowl and mix together. Set aside. To make the icing, combine all of the ingredients and enough milk to make a smooth icing. Grease and line a 26cm round cake tin. Transfer the dough to a floured surface and roll out to a 30 x 40cm rectangle. Sprinkle on the filling over the dough, roll the dough into a log starting from the long edge. Cut the log into 10 even scrolls and place evenly spaced in the prepared tin. Place the scrolls in the oven and select Dough proving for 20 minutes. Remove the scrolls from the oven and stand on the bench. Wipe out any excess moisture from the base of the oven and change oven function to CircoTherm 190°C with VarioSteam medium (see not if you do not have a oven with added steam functionality). Bake the scrolls for 20 minutes or until golden. Allow the scrolls to cool for 15 minutes before piping icing on top.

Bring a large saucepan of water to the boil over high heat, Induction Pot Boost level, add pasta, stir and reduce heat to cook pasta until just ‘al dente’. Drain, rinse with cold water and allow to cool on a clean tea towel until ready to fill. To make the sauce, heat a frying pan over moderate heat, Induction level 7, add the olive oil, onion and garlic and cook until lightly golden, 2 to 3 minutes. Add the chilli, passata and basil. Lower heat, Induction level 4-5 to cook sauce and develop flavour for 5 minutes. Remove from heat and take out the basil leaves before using. While pasta and sauce are cooking, make the filling. Heat a large frying pan over moderate heat, Induction level 7. Add the olive oil, onion and garlic and cook for 2 to 3 minutes. Increase the heat to Induction level 9 and add the mince, stir constantly to brown the meat well, 5 to 10 minutes. Spread the cooked mince onto a plate to cool. Place the remaining filling ingredients into a bowl and season well with salt and pepper. When the mince has cooled, stir through the cheese mixture. Preheat oven on CircoTherm 180°C, VarioSteam medium and place wire rack on shelf 2. To assemble the dish, pour ¾ of the sauce into a large baking dish large enough to hold the pasta shells in a single layer. Spoon or pipe the mince and cheese filling into the shells and arrange shells on top of the sauce. Pour over remaining sauce and top with extra grated cheese. Bake for 30 to 35 minutes or until golden brown. Serve sprinkled with parsley, fresh bread and salad.

Step 1 - Prepare carrots Preheat the oven to 190 °C CircoTherm® hot air. Peel the carrots, leaving some green. Whisk together the oil, maple syrup, and balsamic vinegar. Season with salt and pepper and use to marinate the carrots. Spread carrots on a baking sheet. Bake for 20 minutes with "steam addition medium". Bake without adding steam for another 15-20 minutes until the carrots are done. Keep turning every now and then. Step 2 - Cook Beluga lentils For the salad, rinse the lentils in a colander and drain. Place in a saucepan with the vegetable broth, bring to the boil briefly and then cover and simmer over low heat for about 20 minutes. Check the consistency in between. Pour off the remaining broth and let the lentils cool. Step 3 - Prepare dressing Roast the flaked almonds in a pan until golden brown, set aside. Wash the coriander, parsley and mint, shake dry and chop finely. Mix the zatar spice mixture, oil, balsamic vinegar, lemon juice and zest and maple syrup in a bowl to form a dressing. Pour over the lentils and mix well. Step 4 - Make the sauce and arrange the lentil salad For the sauce, mix the yoghurt, balsamic vinegar and lemon zest in a bowl. Peel the garlic and press into the sauce. Mix together, season with salt and pepper and set aside. Arrange the lentil salad on a large platter or plate. Top with the carrots and drizzle generously with the yoghurt sauce. Finally, crumble the feta with your fingers and spread on the salad.

Line the universal tray with baking paper. Halve the eggplants lengthwise and lightly score the flesh.  Place onto the tray skin side down.  Combine the remaining ingredients, except the sesame seeds in a bowl and brush over the eggplants. Sprinkle with the sesame seeds.  Place on shelf position 1 and set the oven on Microwave Combination. Select CircoRoasting at 210°c with 360w Microwave. Cook for 17 to 18 minutes or until tender.   Serve with steamed rice. 

Preheat oven on CircoTherm to 180°C with low VarioSteam. In a cooktop and oven suitable baking dish, melt the ghee over moderate heat, Induction level 7. Add the onion and garlic and cook for 2 minutes until soft. Add the garam masala, turmeric and cumin, cook until fragrant. Add the lentils, sweet potato, tomatoes, coconut milk, water and salt. Stir well to combine and cook until the dhal comes to the boil. Place in the oven, uncovered on shelf level 2 and cook for 25 minutes. While dhal is cooking, place the ghee, honey, carrots, garam masala and salt into a second small baking dish. After the dhal cooking time has ended, stir the dhal, return dhal to the oven with the carrots and continue cooking for a further 20 minutes. Turn the carrots a few times while cooking. Heat naan bread following packet instructions. Stir half of the coriander into the dhal. Serve dhal topped with garam masala carrots and remaining coriander. Serve with naan bread

To make the rhubarb relish, heat a large saucepan over a medium heat, Induction level 5. Add the oil, then the onion, ginger and spices. Cook, stirring constantly for 2 to 3 minutes or until fragrant. Reduce the heat to Induction level 4 and stir in the remaining ingredients. Cook for 14 to 16 minutes, stirring regularly until the rhubarb has broken down and the mixture has thickened. Allow to cool. Rub the pork skin with the olive oil then rub then spice all over the pork skin ensuring the mix gets into the cracks from the scoring. Refrigerate uncovered for 3 to 4 hours or overnight if possible. Preheat the oven on Bread Baking to 220°C with Medium Steam. Line the universal try with baking paper and place the wire rack on top. Place the pork onto the rack and cook on shelf position 3 for 20 minutes. Change the oven function to CircoTherm and set the temperature to 160°C. Cook for a further 1 hour and 15 minutes or until cooked. Allow to rest for 15 minutes before slicing and serving. Serve with rhubarb relish and roasted vegetables.

Place all of the sauce ingredients in a small saucepan and gently heat over moderate heat, Induction level 5, for 5-7 minutes. Set aside. Place the potatoes on the large perforated stainless steel tray. Place in the oven and select Steam 100°C, set time for 8 minutes. Add the eggs and cabbage pieces to the potatoes and continue to cook for 5 minutes. Add the carrots and the beans and continue to cook for 5 minutes. Remove vegetables and eggs from the oven. Place the eggs into a bowl of iced water. Arrange potatoes, cabbage, carrots, beans, bean sprouts and cucumber onto serving plates or a platter. Peel eggs and cut in half. Garnish salad with eggs, radish, coriander and peanuts. Heat a non-stick frying pan over moderate high heat, Induction level 8. Dry tofu slices with paper towel. Cook tofu with the vegetable oil until golden on both sides. Rewarm peanut sauce over low heat, Induction level 4. Water can be added to thin the sauce to a desired consistency. Add tofu to the salad, pour over some of the peanut sauce and serve remaining sauce in a bowl.

Preheat oven to CircoTherm 180°C and VarioSteam medium level. Mix flour and five spice together, then coat chicken pieces. Heat oil in a large cast iron casserole dish over high heat, Induction level 8 and brown the chicken in batches. Remove and set aside. Add garlic, ginger, chilli and star anise cook for a few minutes. Add the remaining ingredients and mix to combine. Return chicken to the dish. Place dish in oven on shelf level 2 and set a timer for 15 minutes. While chicken is cooking, place rice in a small cast iron casserole dish with 375ml water. When the timer has lapsed, add the rice to the oven alongside the chicken and continue cooking for 20 minutes. While the chicken and rice are cooking, prepare the bok choy. Wash, trim ends and cut into quarters lengthwise. Place on a plate and drizzle with sesame oil. When the chicken and rice timer has lapsed, remove the rice from the oven and cover with aluminium foil. Lay the bok choy on top of the chicken in a single layer. Continue cooking for a further 5 minutes. Serve the braised chicken and mushrooms with rice and bok choy. Spoon over broth.