Search Results for 'Steam'

Combine all of the sous vide ingredients in a small bowl and mix well. Place the pork fillet in a vacuum seal bag and top with marinade. Seal vacuum seal bag. Place the prepared pork on the large perforated stainless steel tray and place in the oven. Select Sous vide and adjust temperature to 65°C. Cook pork for 1 hour. While the pork is cooking prepare the salad. In a serving bowl, mix together the lettuce mix with the mint and coriander leaves. Top with the shallot, tomatoes and peanuts. Combine all of the apple pickle dressing ingredients together in a bowl and allow to stand for at least 20 minutes. After pork has cooked for 1 hour, remove from the oven. Heat a char grill plate or fry pan on Induction level 8 or gas FlameSelect level 8. Remove pork from vacuum seal bag, drain off the cooking liquid and place on a plate. Drizzle pork with the extra peanut oil. Finish the pork by browning on all sides. Serve the pork fillet sliced on the diagonal with the salad topped with the apple pickle and all of the dressing. Garish with extra coriander. Serve with steamed jasmine rice if desired.

Preheat oven on CircoTherm to 190°C with medium steam. Line the universal pan with baking paper.    Place the potatoes, carrots, garlic and olive oil in a large bowl. Season well with salt and pepper and toss to coat with the oil.  Place the potatoes onto the prepared tray and cook for 18 to 20 minutes. Add the carrots to the tray and continue cooking for a further 18 to 20 minutes or until the vegetables are cooked.     While the vegetables are cooking, prepare the dressing. Place all the ingredients in a screw top jar and shake well to combine.    When the vegetables are cooked place into a serving bowl and pour the dressing over while the vegetables are still hot. Allow to stand for 10 to 15 minutes before tossing well with the onion and herbs. Serve warm or cold.  

To make the custard, whisk together the egg yolk, sugar and cornflour in a bowl. In a small saucepan, place the milk, extra sugar and orange rind. Bring to a simmer over medium heat, Induction level 7. Whisk the hot milk into the egg mixture. Clean the saucepan, then strain custard back into the saucepan. Return the saucepan to medium low heat, Induction level 6 and stir constantly until the custard thickens and a few large bubbles appear. Remove from heat, stir in the Grand Marnier and then pour custard into a bowl and cover the surface with plastic wrap. Refrigerate until cold. To make the choux pastry divide the ingredients into two batches. Working with two batches will makes it easier to handle. Place 80g butter and 1 cup of water into a small saucepan. Bring to a simmer over high heat, Induction level 8, ensure butter has melted. Add 1 cup of the flour and a pinch of salt, stir vigorously until a dough forms. Reduce the heat to medium, Induction level 6 and stir continually for 5 minutes. Remove from heat and stand for 5 minutes. Preheat oven on CircoTherm® to 200°C with VarioSteam level high. Line two enamel trays with baking paper. Place the cooked dough in the bowl of an electric stand mixer. Mix on medium speed to release steam and then add 4 eggs, one at a time until a thick paste is form. Fit a piping bag with a 1cm plain round nozzle. Fill piping bag with the choux paste. Pipe 36 choux pastries on to the prepared trays, equal to about 2 teaspoons. Put the prepared choux pastries into the oven. Turn off the VarioSteam. Set the timer for 15 minutes. After the timer has lapsed, reduce temperature to 160°C and continue cooking for a further 15 minutes or until golden. Do not open the oven door during the cooking time. Remove the pastries from the oven, make a small hole in each to release steam and allow the choux pastries to cool before filling. Repeat with the remaining ingredients to make the second batch. Fill the choux pastries with the custard. Make the toffee in two batches, place 300g sugar and ¼ cup of water into a saucepan over medium low heat, Induction level 5. Dissolve the sugar without bringing to the boil. When the sugar has dissolved increase to high heat, Induction level 8. Cook toffee until a golden colour is achieved. Carefully dip each filled choux pastry on one side and allow to cool on a tray. Repeat the cooking of the second batch of toffee. Place the waffle cones, one on top of the other in the centre of a serving plate ensuring that they are sitting level to create a high tower. They may need to be trimmed. Take each pastry and dip the second side and then place around the waffle cones. Continue with the pastries to build a tower covering the cones. Drizzle the croquembouche with the remaining toffee or use a fork to make fine toffee strands. Decorate with sprinkles and cachous. Serve immediately.

Make the stuffing, take 1 chicken breast, roughly chop and process in a food processor to make a fine mince. Place shallot and butter in a frying pan, heat over medium heat, Induction level 7 for 3 minutes, until soft. Stir through the Herbes de Provence and allow to cool. Combine the minced chicken, cooked shallot, chopped cranberries and cream in a bowl. Season with salt and pepper and mix well. Preheat oven on FullSteam to 72°C. Prepare the remaining chicken breasts, place flat onto a cutting board and carefully cut horizontally but not all the way through to butterfly each fillet. Flatten each fillet with a mallet. Ensure each fillet is flat and even thickness, approximately 1 cm. Spread each fillet with 1/3 of the stuffing, use wet hands to press stuffing to evenly. Carefully roll the chicken breasts from narrower, pointy end to form a tight roulade. Roll each tightly with baking paper ensuring that each roll has a double layer of paper. Secure each end and place roulades on large perforated stainless steel tray. Cook for 1 hour. While the chicken is cooking, make the cranberry and orange sauce. Place all of the ingredients into a small saucepan. Bring to the boil over high heat, Induction level 8. Reduce heat, Induction level 5 and cook for 10 minutes until sauce reduces. When the chicken has cooked, preheat a chargrill plate over medium/high heat, Induction level 7. Remove paper from the roulades and blot with paper towel to remove excess moisture. Drizzle roulades and asparagus with olive oil. Brown the roulades and cook asparagus on the chargrill plate. Remove and cut the chicken roulades into 1cm slices. Place asparagus on to a serving platter, arrange roulade slices and dress cranberry and orange sauce.

Preheat the oven Circo Roast 185°C Drizzle the chicken with oil and coat with the Chermoula. Marinate for 1-2 hours if time permits. Place the chicken onto an oven shelf, over a universal tray. Insert the probe into the thickest part of the largest chicken fillet. Set the probe for 73°C and select medium Vario Steam. The chicken will take 25-30 minutes approx. Remove the probe, wrap the chicken and keep warm. Combine the rice and water in the small steaming dish. Steam on 100°C for 16 minutes. Cut the chicken fillets crossways into slices and place decoratively into the serving bowls with the rice, chickpeas , cabbage, cucumber, red onion and tomato combined with the mint. In a jar combine the vinegar, juice, oil, salt, pepper and sugar. Shake until combined then drizzle over the salad ingredients. Spoon the yoghurt over the chicken and sprinkle each bowl with feta. Serve immediately.

Combine the flour, yeast, salt, sugar and chopped rosemary in a bowl. Add the warm water and olive oil and mix to form a soft dough. Knead the dough on a lightly floured surface until smooth and elastic. Line the multipurpose pan with baking paper & drizzle with olive oil. Put the dough into the pan and place into the oven. Select Dough Proving function level 1. Allow the dough to prove for 40 – 45 minutes or until doubled in size. Use the palm of your hand to spread the dough into a rectangle shape approximately 35cm x 25cm. Use your fingers to “dimple” the dough, being careful not to push through to the base. Drizzle with olive oil then sprinkle with rosemary and salt flakes. Place the dough back in the oven on shelf position 2 to prove for a further 30 minutes or until doubled in size. Leaving the dough in the oven, change the oven function to Bread Baking 210˚C with high steam. Bake for 20 – 25 minutes or until golden and crusty. Cool. Meanwhile heat the oil in a medium saucepan induction setting. Add the onions and sugar and cook stirring occasionally for 6-8 minutes or until the sugar is dissolved, reduce to induction setting 5, add the glaze and simmer for 15-20 minutes or until the onions are deep golden. Set aside. Spray a fry pan with oil and heat on induction setting 9, add the steaks and quickly fry for 2 minutes each side until well browned or till cooked as desired. Cut the focaccia into 6 sandwich pieces, then cut each in half. Spread the base with a thick layer of mayo or aioli, top with the rocket or lettuce then a slice of cheese. Top with the steak, another slice of cheese, onions, and a good squeeze of your favourite mustard. Sandwich together then skewer with a dill pickle if desire. Serve immediately with crisps or oven fries.

Mix all ingredients for the marinade in a small bowl. Place the pork fillet into a plastic glad bag.  Spoon ¼ of the marinade into the bag to coat the pork fillet.  Marinate for at least 2 hours or overnight.  Reserve the remaining marinade. Preheat your oven on Slow Cook function at 100° Line a universal tray with baking paper. Heat a large fry pan with the vegetable oil on Induction/Flame select Level 8. Add the onion and capsicum and saute for two minutes.  Remove and spread evenly across the lined universal tray.  Wipe the excess marinade from the pork and add to the fry pan.  Sear the pork on all sides until sealed.  Place the seared pork on top of the vegetables. Place into the oven on level 3 and cook for 25-30 minutes, depending on the thickness of your pork. If your oven allows you to use a meat probe on slow cook function, cook to 63° While the pork cooks, add the remaining marinade to a small saucepan. Add the crushed pineapple and juice.  Heat on Induction/Flame select level 7 until the mixture comes to a boil.  Keep the sauce warm. Once cooked, rest the pork for 5 minutes, then thickly slice. Spoon a generous amount of sauce onto four warmed plates. Top with the vegetables and pork.  Drizzle a little more sauce.  Serve with rice and steamed greens. Garnish with toasted sesame seeds and spring onions.

For the BBQ sauce, place all ingredients into a small saucepan, bring to a boil then reduce the heat and simmer for 10 minutes. Set aside to add to the meatloaf mix and for serving with the finished dish. Combine the breadcrumbs with the milk in a small jug and leave to soften while combining the remaining ingredients. In a large mixing bowl combine the ¼ cup BBQ sauce, egg, onion and salt & pepper and whisk together. Add the mince and breadcrumb mixture to the bowl.  Using clean hands, gently combine all the ingredients together until evenly mixed.  Don’t over mix as this could result in a tough meatloaf. Heat your oven to CircoTherm at 160° Take a piece of foil the size of your universal tray.  Cover this with a piece of baking paper.  Take your meatloaf mixture and form to the approximate size and shape of a loaf of bread on the baking paper.  Make the loaf a little narrower than you would like the finished dish as the meatloaf will expand slightly while cooking. Use 2 tbsp of the reserved BBQ sauce to spread over the meatloaf. Fold the baking paper over the meatloaf, then cover with the foil.  Cook for 30 minutes. Unwrap the meatloaf and carefully tip off or wipe away any excess juices from the tray. Then use another 2 tbsp of BBQ sauce to glaze again.  Change your oven function to CircoRoast at 180°C and return the meatloaf to the oven, leaving it uncovered, for a further 20 minutes.  If using a meat thermometer, cook to 68° Once cooked, remove the meatloaf from the oven, cover with foil and rest for 10 minutes. Slice and serve with the remaining BBQ sauce on the side accompanied by creamy mash potatoes and steamed greens.

Place the chicken stock into a saucepan and heat gently on Induction/Gas Flame Select on level 5. In a large ovenproof pot, heat the olive oil on Induction/Gas Flame Select level 8. Add the onion and pancetta and fry until the onion has softened and pancetta is golden. Remove 2 tbsp of the onion/pancetta mixture to a small oven proof dish and set aside for garnish later. Reduce the pot heat down to level 5. Add the rice to the onion mixture and stir to coat and begin to toast the rice (around 30 seconds). Add the wine and let it bubble for 30 seconds. Pour the warmed chicken stock over the rice mixture and stir to combine. Set your oven to Full Steam function at 100°C with a time of 35 minutes. Place the pot containing the rice into the steam oven. While the risotto is cooking, lightly spray four ramekins or saucers with cooking spray (canola works best). Crack an egg into each. Set aside while the risotto finishes cooking. When the cooking timer sounds, remove the risotto and place each egg dish into the steam oven. Also add your reserved onion and pancetta garnish to reheat. Reset the cooking timer for 3 minutes to poach the eggs. While the eggs cook and the garnish heats, finish your risotto by adding the cheeses, parsley, half the chives and salt and pepper to taste. Stir your risotto mixture continuously for around a minute to finish developing the creamy risotto texture. Plate the risotto into four warmed shallow bowls or large plates. Remove the eggs from the steamer and slide an egg on top of each portion of risotto. Top with your onion/pancetta garnish and the reserved chives. Grate a little extra parmesan over the top and serve.