Search Results for 'Steam'

After a summer of indulgence, you’re looking for healthy summer recipes using your NEFF Steam Oven. From a succulent chicken meatball soup to a twice-cooked duck recipe that’s actually healthy, our steam oven meal ideas are just what the doctor ordered. All of these recipes use a NEFF oven with steam functionality. Having steam capabilities in your oven opens up a whole new world for healthy cooking. You’re welcome. Steamed Cod A healthy Asian-inspired meal idea, this winning steam oven recipe pairs delicate cod fillets with pickled green beans for a spicy kick. A drizzle of sizzling vegetable oil crisps up the cod’s skin, while a topping of ginger, spring onion and corn adds flavour and freshness. Both savoury and satisfying, this summer recipe will have your guests queuing for seconds. Read the full Steamed Cod recipe. Steamed Trout Fillets on Kaffir Lime Leaves What could be tastier than velvety trout fillets steamed on fragrant kaffir lime leaves? Using the NEFF FullSteam oven, this healthy summer recipe requires just 4 minutes of cooking time, before resting the trout fillets in the switched-off oven for a further 5 minutes. A simple hot butter sauce spiked with ginger and yellow curry paste provides the final flourish of flavour.  Read the full Steamed Trout recipe.   Asian Chicken Meatball Soup with Noodles and Vegetables This delicious Asian chicken meatball soup uses the NEFF steam oven to full effect, combining a lemongrass-spiked broth with steamed chicken meatballs and lightly-steamed fresh veggies. Perfect for those being mindful of what they eat, this recipe makes a flavourful midweek dinner or lazy Sunday lunch.  Read the full Asian Chicken Meatball Soup recipe. Salmon Poke Bowl One of our most popular healthy steam oven recipes, this salmon poke bowl is densely nutritious. Topped with a crown of ginger and sesame-marinated salmon – steamed to perfection using the NEFF FullSteam function – it’s bulked out with savoury soba noodles, avocado and the pop of peeled edamame beans. The ideal healthy recipe for a scorching summer’s day. Read the full Salmon Poke Bowl recipe. Twice Cooked Duck with Steamed Asian Greens and Red Rice Adore duck but find it too indulgently rich? This recipe is for you. We steam our duck first to remove most of the fat, before basting with a mixture of honey, soy and rice vinegar on CircoTherm to crisp up the skin. Nutty red rice rounds out the flavour profile, while steamed Asian greens add both colour and freshness. Read the full Twice Cooked Duck recipe. __________________________________________________________________________

Elevate your cooking by adding bursts of steam to conventional heating functions. There are two added steam functions in the NEFF oven range, Added Steam and Steam Jet. Added Steam Automatically adds steam to conventional heating functions Added Steam gives dishes just the right amount of moisture by adding steam at three intensity levels, meaning all your dishes retain their gorgeous colour and flavour. A low level is perfect for reheating a dish you’ve cooked earlier; a higher level is great for baking bread. Steam Jet Manually adds steam to conventional heating functions With Steam Jet you can control when to quickly fill your oven with steam, ideal for tender bread with a crispy crust or a juicy Sunday roast.

With all the benefits of a conventional oven, NEFF's Full Steam range also comes equipped with its namesake 100% pure steam function, Steam Jet and Added Steam capabilities – for three distinct methods of cooking in a single appliance.

Cooking has come a long way since grandma’s day. We have probes that can cook our meat to perfection and induction that can outperform gas-fired hobs. One technological advancement growing in popularity is cooking with steam — not via colander and boiling water but using a special oven with VarioSteam or Fullsteam features. Steamed food retains more vitamins and minerals than fried, baked, or even boiled food, and stays plump rather than going oily and crispy. Intrigued? These recipes will prove to you why this cooking method is as good as it steams. Steamed Cod Anyone who has smoked a fish knows that seafood loves indirect heat. A little different from the smoked version, this juicy cod is served in a soup. You’ll need to mix a pickling liquid from five or six green beans, half a chilli, rice vinegar, palm sugar, and a teaspoon of salt.  Then, steam the cod fillet using Fullsteam for eight minutes before frying off the soup toppings. The whole dish should only take around 40 minutes. Read the full Steamed Cod recipe. Steamed Chinese Dumplings If anywhere has mastered steam, it’s China. Steamed dumplings have been enjoyed there since before most modern countries were formed, and this traditional recipe pays homage to their art form. These chicken and water chestnut recipe makes 40 dumplings and is a breeze to prepare. The only trick is making sure your hands are wet when you’re shaping the mixture, making a purse shape if you’re using wonton wrappers, and a going with a standard pinch if using gyoza wrappers. Read the full Steamed Chinese Dumplings recipe to learn how. Steamed Trout Fillet on Kaffir Lime Leaves If you’re after steamed fish but not hankering for a soup, try this trout. This honest dish lets the trout’s famed flavour do all the talking, pairing it only with a minimal zesty paste. Presentation is elegantly simple too, just spread the paste, place the trout on steamed kaffir lime leaves and garnish with basil. Read the full Steamed Trout Fillet on Kaffir Lime Leaves recipe. Steamed Apple Maple Cake  Why would you steam a cake? Plenty of reasons — the mains ones being that it remedies dry cake syndrome and the extra moisture seals in the flavour. And NEFF’s sticky steamed maple cake is the pudding that will prove it. Made with a custard powder combined into a butter, sugar, and vanilla mixture — not to mention the buttermilk — this cake won’t dehydrate before you chow down on it. Even more fun, you get to cook it upside down. Read the full Steamed Apple Maple Cake recipe. Individual Steamed Cheesecakes The maple cake is guaranteed to get messy, so we understand it’s not your first choice when having company over. These individual steamed cheesecakes, however, are a great cocktail dessert. A mixer will do all the work. Put in cream cheese and sugar, leave until smooth, and then add in cornflower and eggs before a touch of lemon juice, vanilla, and sour cream. Dollop the mix into 10 preserving jars of around 125mls, cover the lids (but don’t seal), and then cook on Fullsteam at 90°C for 16-18 minutes. The crumb then comes from biscuits and melted butter. If you needed something easy, delicious, and impressive to convey the benefits of a steam oven, these cakes have what you need. Read the full Individual Steamed Cheesecakes recipe. ______________________________________________________________________________ About NEFF NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to creative meaningful connections, express your creativity and make memories. Because real life happens in the kitchen.

Preparing the Bao Dough 1. Using a free-standing mixer with a dough hook attachment (if available), pour in the measured out ‘Dry Mix’ ingredients. 2. Mix ‘The Liquid’ ingredients together into 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 speed for a further 2 minutes until the dough has a smooth-yet-tacky feel to it. 3. Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draft free location (like inside a room temperature oven) for 1 – 1.5 hours. The Kimchi Pork Filling 1. Finely chop the garlic, spring onion and soaked vermicelli and cut the kimchi and pork neck / shoulder steaks into small dices. 2. Mix all “The sauce” ingredients together ready to stir-fry. 3. Now heat a wok to a medium – high heat and stir-fry the garlic, spring onion first, then add the pork and vermicelli and stir-fry until the pork starts to brown nicely. Lastly add the kimchi and then pour in “the sauce” and stir-fry until all the sauce has wrapped around the pork. 4. Spread the filling evenly on a tray or plate to cool down quicker. Once cool, cover with cling film and place in the fridge to chill. Cooking 1. Once the Bao dough has doubled in size, you can then shape it into whatever shape you wish before steaming. For these kimchi pork buns, divide the dough into 15-20 pieces and then roll each piece into a ball. Flatten and roll out into a circle and then fill each piece of dough with 1-2 tbsp of “The Filling”. 2. Steam on FullSteam for 8 minutes. You may also pan fry for a golden-brown finish if you wish.

Finely chop the green beans and the green chili from “The Pickled Green Beans” and then mix together with “The Pickling Liquid”. Set aside. Finely chop the ginger and spring onion and place in a heat proof bowl. Then chop the red pepper into small dice and sheer the sweetcorn kernels off the corn on the cob. Set your steam oven to FullSteam. Place the cod fillet, skin side up in a medium sized tray or a low level bowl. Steam on for 8 minutes. Heat 3-4 tbsp vegetable oil in a wok to a high heat. Once the oil starts to smoke, pour half of the oil over the ginger and spring onion; you should get a vigorous sizzling sound. Lastly, place the wok back on the hob on a high heat and then add the red pepper and sliced sweet corn kernels to the wok and fry for 1-2 minutes until they have charred nicely around the edges. Once cooked, place in a mixing bowl for later. After the 8 minutes of steaming, carefully remove the cod fillets from the oven. Take 2-3 spoons of the pickled green beans, and 2 tbsp ginger and spring onion oil (use the paste, rather than just the oil) and add to the red pepper and sweetcorn bowl. Give it all a good mix. Lastly, add a small handful of picked coriander leaves and crispy Thai shallots to the mix and then pile over the steamed cod fillet. Top with a light drizzle of soy sauce and serve.

Carefully peel pears and cut off their bottoms so that they can stand up easily.  Find a container (cake tin or pyrex dish) that they can sit in and have the cooking syrup immerse them as much as possible. Nestle the pears in the baking dish and in a saucepan combine all the other ingredients over low heat and stir until the sugar dissolves.  Pour the syrup with vanilla seeds, cardamom pods, and saffron over the pears and steam on FullSteam 100ºC for 15 minutes.  They can stay in the steamer to keep warm for up to an hour. To make the chocolate, finely chop the chocolate and put it in a bowl.  Bring the cream almost to a boil on the stove top.  Pour the hot cream over the chocolate and stir gently to combine.  Be careful not to over stir or the ganache may split.  This sauce can be put in a small saucepan on the induction stove top on level 1.5 to gently warm before serving.  Approx. 10-15 mins. Serve in small bowls with some of the dessert wine syrup.  Stand each pear up in a bowl and ladle some saffron syrup into the bottom of each.  Gentle pour some chocolate sauce on the top of each pear.