Search Results for 'Steam'
Asian Steamed Chicken Salad Cups
Place the chicken into a snap lock bag with the combined marinade ingredients. Mix well and chill for 2 hours or overnight.
Remove the chicken from the marinade (discard the marinade) and place the chicken onto the small perforated tray. Steam at 100°C for 12-14 minutes or until the chicken is cooked through. Allow the chicken to cool thoroughly then shred the chicken using 2 forks to pull the chicken into strands. Refrigerate until required.
Place the salad ingredients into a bowl with the chicken and toss lightly to combine. In a jar, combine the dressing ingredients and shake well. Drizzle the dressing onto the salad and toss lightly. Spoon the salad evenly into the lettuce cups then sprinkle over the extra mint, coriander and sesame seeds. Serve immediately.
Post-Purchase Demonstration – without steam
Post-Purchase Demonstration – without steam
Post-Purchase Demonstration – with steam
Post-Purchase Demonstration – with steam
Post-Purchase Demonstration – with steam
Post-Purchase Demonstration – with steam
Moroccan Lamb with Steamed Grain Pilaf
Heat a frying pan over a medium high heat, Induction level 7. Add the oil to the pan, then the onion and garlic and fry until lightly golden. Add the spice and the harissa and continue cooking for a further minute. Add the rice, barley and bulgur to the pan, mix well and remove from the heat. Transfer to the unperforated steamer tray, add the stock and carefully mix to combine. Place into the oven on wire shelf or large perforated steamer tray.
Select FullSteam 100°c Set the cooking time for 25 minutes and press start. Remove from the oven and stir in currants and tomatoes, then continue cooking for a further 3 minutes or until grains are tender. Stir in the chopped herbs.
While the pilaf is cooking, place the lamb rumps onto the universal tray that has been lined with baking paper. Rub with the oil and the spice.
If using a separate oven, preheat on CircoRoast to 190°c. Place the lamb on shelf position 4 and cook for 24 to 25 minutes or until cooked.
Serve with the Pilaf and hummus and yogurt.
Notes:-
If using the temperature probe, set the core temperature to 68°c
If you have VarioSteam add medium steam to the lamb
If you are cooking the lamb in the same oven as the Pilaf, be sure to wipe out any excess water from the oven before preheating on CircoRoast