Combi-Steam Recipes

Steam cooking retains the organoleptic qualities of food, therefore tastes, aromas, colours and textures of meals are exquisitely preserved. Read on to discover our hand picked recipes for a sample menu using a steam oven.

Starter



courgette585

Mediterranean Chicken & Courgette PattiesIngredients:



500g Chicken breast mince

75g Feta (crumbled)

4 Sun dried tomatoes (very finely chopped)

6 Black olives (pitted and very finely chopped)

1 Medium courgette (coarsely grated)

Zest of 1 lemon

2-3 tbs Chopped fresh parsley

1 tsp Dried oregano or mixed herbs

2 Cloves garlic (crushed)

Good pinch each of Salt and Pepper

4 Crackers

Olive oil spray or bottle and brush

Method:



Set the temp to 230 degrees C.

Place the crackers in a sandwich size ziplock bag, push out the air and seal. Bash with a rolling pin or the back of a wooden spoon until crushed.

Place the crackers with all other ingredients into a large mixing bowl and mix until very well combined and a little sticky.

Line a black enamel tray with baking paper. Use damp hands to shape the mixture into 8 small patties about 2cm thick. Lay the patties onto the lined tray leaving space between each one.

Spray or brush the patties with a little olive oil.

Place the tray into the oven and cook for 10 minutes. Remove the tray, closing the door once you take it out, and turn the patties over.

Return the patties to the oven and cook for another 5 minutes or until nicely browned all over.

Serve with some whole egg mayonnaise mixed with a little chilli sauce and dripped with the juice from the lemon if desired.

Main



meat

Roast BeefIngredients:



Beef 700 gr.
Extra virgin olive oil

Salt & pepper

White wine

Method:



Pre-heat the oven to 50 or 60 degrees celcius.

Make sure the steam tank contains water. Season the meat with oil, salt and pepper.

If the piece of beef is irregular, tie with kitchen twine to let it keep the shape. Place into the baking pan adding a glass of white wine.

Place the probe into the meat and connect it to the oven, setting the temperature between 50 and 60°C (depending on the final result you want to get – rare or medium).

The oven will automatically switch off when reaching the set temperature.
Wrap the meat with aluminium foil, let it rest to allow the fibres relax and soften, let it cool before cutting. Serve with its filtered cooking sauce.

Vegetable Side



spuds595

Potato Dauphinoise Ingredients:



1.5 kg Floury variety potatoes (peeled and thinly sliced)

2 Brown onions (peeled and cut in half then into thin semi circle slices)

1 tsp Olive oil

4 Sprigs fresh thyme (leaves picked)

Zest of 1 lemon

Sea salt flakes

Pinch white pepper

400ml Vegetable stock

1 tsp Dijon mustard

60g Butter

½ Cup grated parmesan (optional)

Method:



Preheat oven to 190 degrees C.

Rub the base of a shallow oven proof dish with butter then add the olive oil. Move around to coat.

Create a layer of potato slices, overlapping them slightly, to cover the base of the dish.

Sprinkle over some of the onion slices, thyme leaves, lemon zest and season with some salt and pepper.

Repeat the layering process until all potatoes & onion have been using ensuring you finish with a layer of potatoes on top and remembering to season each layer along the way.

Whisk together the mustard and stock until smooth then pour over the potatoes.

Dot the top with pieces of the butter and then sprinkle over the parmesan if using.

Bake for around 40 minutes or until potatoes are nice and tender and the top is golden brown and a little crispy.

Remove and allow to stand for 10 minutes before serving.

Dessert



coconut595

Coconut Jam SliceIngredients:



90g Butter, softened

1/2 Cup caster sugar

1 Egg

1/4 Cup SR flour

2/3 Cup plain flour

1 tbs Custard powder

1 cup Strawberry jam

Coconut Topping:



2 Cups shredded coconut

1/4 Cup caster sugar

2 Eggs, lightly beaten

1/2 tsp Vanilla extract

Method:



Grease a slice pan (20cmx 30cm) and line with baking paper. Beat the butter, sugar and egg with an electric mixer or electric hand beaters until light and fluffy. Add the flours and custard powder.

Press the base mixture into the lined pan and use the back of a spoon to make it even and firmly packed. Place into the oven and bake for 10 minutes. Remove and allow to cool while preparing topping.

Combine the coconut, caster sugar, eggs and vanilla for the topping.

Spread the jam as evenly as you can over the base. Sprinkle over the coconut topping. Leave the top with some peaks and troughs for texture and a lovely homemade look.

Set the temperature to 160 degrees.

Place the slice into the oven and bake for approximately 30 minutes or until topping is golden brown.

Allow to cool completely in the pan before removing carefully and slicing.


If you try any of these recipes with your steam cooker, why not share it with us on Facebook, Twitter or Instagram.For more information on Combi-Steam cooking, read through the Rangecookers.co.uk feature Cooking With Steam.