Search Results for 'Steam'

Place onion, garlic and olive oil in a saucepan. Cook on Induction level 7 or level 7 on a FlameSelect® gas cooktop for 3-5 minutes or until onion is soft and lightly golden. Add the paprika, cumin and chili flakes and cook for a further 2 minutes. Add the tomatoes and cannellini beans and stir to combine. Reduce heat to level 5 and cook sauce for 8-10 minutes or until it has thickened. Remove from the heat and stir through half of the basil. Add enough honey to round the acidity of the tomato and season with salt and pepper. Preheat oven on CircoTherm® to 180°C with a low level of added steam. Grease 4 x 12 cm shallow ramekins. Spoon sauce evenly into the dishes.  With the back of a spoon make an indent into the sauce. Crack an egg into each dish. Place dishes on the universal tray and cook in oven for 10 minutes or until eggs are cooked to your liking. Serve the baked eggs and beans with toasted slices of sourdough bread.

Grease 12 mini bundt pans. Preheat oven on CircoTherm® to 170°C (see notes if you have an added steam oven). Cream butter, sugar and vanilla until light and creamy. Add eggs one at a time. Fold in the coconut milk, coffee, flour and coconut alternatively. Put batter in a pipping bag with no nozzle and pipe evenly into pans. Bake for 15 minutes or until cooked. Turn out cakes onto a wire rack. Make coffee icing by mixing icing sugar, coffee mixture and enough water to make a pouring consistency. Pour over bundt cakes and sprinkle with a little shredded coconut.

Combine the ingredients for the marinade in a large bowl and mix well. Trim the thigh fillets of any excess fat and halve. Cut the eggplant in half then cut each half into 4 wedges. Place the chicken and the eggplant into the bowl, toss well to coat and allow to marinate for 1 hour. Preheat the oven on CircoRoasting® to 200°C. Line the universal tray with baking paper and arrange the chicken in a single layer on the tray. Sprinkle with the sesame seeds. Line a separate tray with baking paper for the eggplant. Place the chicken on shelf position 4 for and the eggplant on shelf position 3 and cook for 16 to 18 minutes or until the chicken is cooked and golden. Remove the chicken, then move the eggplant to shelf 4 and cook for a further 3 to 5 minutes or until the eggplant is golden. Place the rice into a strainer and rinse well under cold running water. Drain the rice then transfer to the solid stainless steel tray and add the water. Place into the oven and select FullSteam 100˚C and steam for 18 minutes. Alternatively, if you don't have have a steam oven. Cook your rice on your cooktop. Serve the chicken and eggplant with the sushi rice. This recipe can also be served with steamed greens.

Start with the rolls. Add the flour and sugar to a large bowl. Add the salt to one side of the bowl and add the yeast to the other side (yeast doesn’t like direct contact with salt). Set aside. Pour the milk into a jug and add the butter to the jug, heat in the microwave until the butter has melted and the liquid is very warm, but not boiling (around 60-90 seconds). Add the milk to the flour mixture, then give it a stir with a wooden spoon and add in the egg. Give it all a good mix with your hands and then tip out onto a lightly floured surface and knead for about 5 minutes. It will be sticky, but try not to add more flour as it will make the buns tough. Alternatively, you could knead using an electric mixer with a dough hook (mixing for 5 minutes). Gather the dough into a ball and place in a bowl that’s been lightly greased with olive or vegetable oil. Cover with cling film and leave to rest for 10 minutes. Now make the filling. Peel the apples and finely chop, then place in a bowl and stir in the lemon juice (to prevent the apples from browning). In a separate bowl, mix together the sugar, cinnamon, allspice, cloves and ginger. Grease a rectangular large (35cmx23cm) baking dish with butter or oil. Roll out the dough on a lightly floured surface into a 30cmx45cm rectangle. Spread the soft butter all over the dough – right up to the edges. Sprinkle on the spiced sugar, to cover the butter. Spoon on the apples in an even layer, right up to the edges too. Roll the dough into a 45cm long roll. Use a length of cotton or a very sharp knife to cut the ends off the roll, then cut the roll into 12 even slices and arrange in the baking dish (3 by 4). Place in the oven and use the bread proving function to prove the rolls for 30 minutes. They should almost double in size during this time. Once proved, remove from the oven and preheat the oven to CircoTherm® 175°C with power boost. When the oven is at temperature, place the rolls in the oven and turn on low steam. Cook for 10 minutes, then turn off the steam and reduce the temperature to 170°C. Cook for a further 10-15 minutes until browned. Once the buns are cooked, leave to cool for 15 minutes – during which time you can make the topping. Place the chocolate in a pan with the butter and heat at induction setting 2, stirring often, until the chocolate has melted. Stir the icing sugar into the mixture using a hand whisk, then stir in the boiling water, a little drizzle at a time, stirring with the whisk, until you get to the consistency of custard. Drizzle the chocolate sauce over the apple cinnamon rolls and serve.

In a large bowl combine flour, yeast and salt. Add water and stir until just combined; this is best done with hands. The dough should be sticky. Cover the bowl with plastic wrap and rest dough for at least 12 hours at room temperature. The dough is ready when the surface is covered with bubbles. Lightly knock down dough and knead lightly to make a ball. Dust a tea towel generously with flour or rice flour and place dough in the centre and gently lift into a bowl. Lightly dust the top of the dough and cover with a second tea towel. A floured banneton (cane bread basket) can be used to prove the dough. Let the dough rise for 1-2 hours, dough is ready when it has doubled in size and does not spring back when pressed. Preheat oven on Bread baking at 240°C with a high level of added steam (VarioSteam). Carefully remove the top tea towel and quickly flip the dough onto the universal tray lined with baking paper. If using a banneton, turn banneton over and allow to release from cane surface. With a sharp knife or blade score the top of the dough. Cook for 15 minutes. Then reduce oven temperature to 220°C and turn off VarioSteam, cook for a further 15 minutes. Turn off oven and allow to cool in oven for 10 minutes. Allow bread to cool on a wire rack before slicing.

To begin your Italian Beef Casserole with Cannellini Beans, preheat oven to 160°C CircoTherm®. Toss the beef in the flour to coat then shake off the excess. Heat a little of the oil in a non stick fry pan and brown the meat quickly in batches on induction setting 7 or 8. Place the browned meat into a medium sized casserole dish.   Heat the remaining oil in the fry pan and sauté the onion and bacon for 3 minutes on induction setting 6. Add the tomatoes, tomato paste, port and water drained from the mushrooms. Chop the mushrooms finely and add to the pan with the garlic and herbs. Bring to the boil on induction setting 9 then pour the mixture over the beef.   Cover the casserole dish with its lid and bake for 1 hour and 40 minutes then add the beans and cook a further 10 minutes or until the meat is tender. Stir through the parsley leaves then season to taste.  Spoon the Italian Beef Casserole with cannellini beans into serving bowls with mash and steamed greens. Serve immediately 

To begin your chicken tagine, trim any excess fat from the chicken & season with salt & pepper.  Preheat oven to 170°c on Top & Bottom heat and place the wire rack on shelf position 2.  Heat a large frying pan over a medium high heat, Induction level 7. Add the oil to the pan then cook the chicken on one side for 3 to 4 minutes or until golden. Turn & continue to cook for a further 3 to 4 minutes on the other side. Remove and place into an ovenproof casserole dish. Depending on the size of the pan this may need to be cooked in two batches. Drain any excess oil from the pan then add the onion, garlic and ginger and saute until lightly golden. Add the spices & cook until fragrant.  Add the stock, harissa paste, apricots & prunes to the pan and mix well.   Pour over the chicken & cover the dish with a lid. Cook in the oven for 45 minutes.  Sprinkle the coriander, pine nuts & lemon zest over the chicken.   Serve the Chicken Tagine with couscous & steamed greens.  

To begin making your slow cooked beef lasagne, season the meat with salt and pepper. Place a large pan over a high heat, Induction level 8. Add the oil then brown the meat well on all sides. Remove from the pan then add the onions and garlic and sauté until lightly browned. Reduce the heat to medium, Induction level 5. Add the red wine and passata, mix well. Stir in the herbs, spices, tomato paste and brown sugar. Return the meat to the pan, reduce the heat to low, Induction level 2 or 3. Cover with a lid & allow to simmer gently for approximately four hours or until the meat is tender.  Remove the meat from the sauce and place into a large bowl. Using two forks, shred the meat and discard any fat. Skim any excess fat from the surface of the sauce then return the meat and mix well. Allow to cool.  To make the béchamel sauce, melt the butter in a medium size saucepan over a medium heat, Induction level 5. Add the flour to the pan and blend to a smooth paste. Gradually stir in the milk and cook, stirring constantly until the sauce boils and thickens. Season with the nutmeg, salt and pepper. Combine the mozzarella and Parmesan and add half to the sauce and mix well.  Preheat the oven on CircoTherm® to 170°c and place the wire rack on shelf position 2. Grease a lasagna dish, approximately 28cm by 22cm or 4 litre capacity. Layer the base of the dish with lasagne sheets and spread one third of the meat mixture on top. Spread one third of the béchamel sauce over the meat mixture then top with another layer of lasagna sheets. Repeat to make three layers finishing with the béchamel sauce then top with the remaining cheese mix. Bake for 55 to 60 minutes or until golden and cooked.  If using VarioSteam set to medium steam. Cooking time will be approximately 50 to 55 minutes.

To begin cooking your spicy coconut fish, preheat oven to 200°c on CircoRoast.  Line the Universal pan with baking paper & place the fish pieces on the tray.  Combine the coconut milk with the Wok Spice, shallots ginger and Thai basil and mix well. Spoon over the fish and lightly spray with olive oil.   Cook on shelf position four for 18 to 20 minutes or until the fish flakes slightly when tested with a fork. The thickness of the fish will determine the cooking time.  Sprinkle the spicy coconut fish with extra sliced shallots and serve with steamed rice & beans.