Recipes

MasterClass

Baked Pappadum with Mint Coriander Chutney

Convection Oven MasterClass
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Ingredients
1 box of pappadums
1/2 tsp of tamarind paste
Vegetable oil
1 clove of garlic
1 bunch of cilantro
1/2 cup of chopped onion
1/2 bunch of mint
1/2 cup of green pepper
 Salt and pepper to taste
 

Directions
  1. Brush the pieces of pappadum with oil. Place in a single layer on a PerfectClean Tray in the Convection Oven: Convection Bake at 400F for about 2 to 5 minutes, until crispy. Set aside until ready to use.

  2. In a food processor, mix the cilantro, mint, tamarind paste, garlic, onion and pepper with a little of bit of water to reach the right consistency. Season with salt and pepper.

  3. Serve the pappadums with the chutney.
(Serves 4 to 6)

Roasted Cauliflower Steaks with Cucumber Mint Raita

Convection Oven MasterClass
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Ingredients
1 large head of cauliflower ¼ cup cucumber, peeled, seeded, diced
Salt and pepper 1 tsp garam masala
2 Tbsp olive oil
2 Tbsp each mint and cilantro, minced
2 lemons, 1 sliced, 1 juiced Pinch of chili flakes
 4 Tbsp plain yogurt  Salt and pepper

Directions
  1. Preheat Convection Oven: Intensive Bake to 420F.
  2. Trim the base of the cauliflower but leave the stem intact. Cut the cauliflower into ¾-inch thick slices.
  3. Brush each slice of cauliflower with olive oil, and season well with salt and pepper.
  4. Place the steaks on a PerfectClean Tray, and scatter the sliced lemon around. Roast for about 20 minutes, turning once, until golden brown.
  5. Meanwhile, make the raita: Mix together the yogurt, cucumber, lemon juice, herbs, spices, chili flakes, and season with salt and pepper.
  6. To serve, spread some raita on a plate, place one steak on top, and garnish with some chopped mint and cilantro.

(Serves 3 to 4)

Garam Masala

Convection Oven MasterClass
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Ingredients
2 Tbsp cumin seed 1 Tbsp fennel seed
1 Tbsp coriander seed 1 tsp cloves
1 Tbsp cardamom pods 1 tsp cinnamon
1 Tbsp black peppercorns ½ tsp ground nutmeg

Directions
  1. Mix together all the seeds and place on a PerfectClean Tray.
  2. Place tray in Convection Oven: Convection Bake at 350F for about 8 to 10 minutes, until toasted and fragrant.
  3. Put the spices into a coffee grinder, and blend to a powder.

Handmade Naan Bread

Convection Oven MasterClass
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Ingredients
450g flour 20ml vegetable oil
2 tsp active dry yeast 100g plain yogurt 10%
120ml warm milk 40g melted butter
2 eggs 1 pinch of salt

Directions
  1. Place the milk in a microwave and heat up until warm for about 20 to 30 seconds.
  2. In a stand mixer, add the milk, yeast and let stand until frothy, about 5 minutes. Add the flour, salt, eggs and yogurt and mix using the paddle attachment for about 5 minutes. Add the melted butter and continue to knead until the butter is absorbed.
  3. Place the dough in a bowl and cover with plastic wrap. Place in Convection Oven: Special Modes/Proof for 30 to 45 minutes, until dough has doubled in size.
  4. Flatten the dough with your hands and pinch off small balls of dough – about the size of a golf ball each. Roll into balls and place on a tray. Cover with plastic wrap and proof an additional 30 minutes.
  5. Preheat Convection Oven: Maxi Broil, Level 3.
  6. Roll the dough into a flat thin circle, and lay on an oiled PerfectClean Tray. Place the tray on Shelf Level 4 and bake for 2 to 3 minutes, until puffy and lightly browned. Flip the naan over, brush with melted butter, and bake for another 2 to 3 minutes.
  7. Remove from the pan, and continue the process until all the naan is baked. Keep the baked naans covered with a damp tea towel in the Warming Drawer.

(Serves 10 to 12)

Saffron and Curry Basmati Rice

Convection Oven MasterClass
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Ingredients
900ml chicken stock 2 cloves garlic, minced
1 pinch of saffron 1 Tbsp fresh ginger, minced
2 tsp curry powder 1 Tbsp lemon juice
1 bay leaf 2 tsp lemon zest
 400g basmati rice  ¼ cup cilantro, chopped
 2 Tbsp butter  Salt and pepper
 1 white onion, diced  2 tsp lemon zest

Directions
  1. Preheat Convection Oven: Bake to 375F.
  2. In a pot, bring the chicken stock to a boil, and add the curry, bay leaf and saffron. Simmer for 5 minutes to infuse the flavours together.
  3. Heat the oil in a large oven-proof pan on the Gas or Induction Cooktop. Melt the butter and sauté the onions, garlic and ginger together until soft and translucent. Add the rice, and continue stirring until the rice is toasted and coated with the butter.
  4. Add the chicken stock to the pan of rice. Bring to a boil, cover with aluminum foil. Poke three holes in the foil. Bake in the oven for about 15 minutes until the rice is cooked.
  5. Once the rice is cooked, stir in the lemon juice and lemon zest, season with salt and pepper, and garnish with the chopped cilantro.

(Serves 8 to 10)

Yogurt and Cardamom Cake with Coconut Cream

Convection Oven MasterClass
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This simple cake uses the container of the yogurt to measure out all the ingredients

Ingredients

1 small container (125ml) of vanilla or coconut yogurt
3 containers of flour
2 containers of sugar
1 container of vegetable oil
 1 Tbsp baking powder  
 1 tsp ground cardamom  
 60g crystallized ginger, chopped  
 1 cup heavy cream  
 2 Tbsp icing sugar  
 Assorted fresh fruits like berries, mango, pineapple  
 Mint for garnish  

Directions
  1. Preheat Convection Oven: MoisturePlus to 375F.
  2. In a large bowl, mix together all the ingredients until combined.
  3. Grease and flour an 8 ½ -inch by 4 ½ - inch bread pan, and pour the mixture in. Smooth out the top.
  4. Bake with 3 Bursts of Steam for about 30 to 35 minutes.
  5. Add the heavy cream into a mixer with ¼ tsp of vanilla extract and the icing sugar. Whip together until stiff peaks form.
  6. Once the cake is baked, let cool, then slice. Place slice in a plate, and garnish with the whipped cream and fresh fruit.

(Serves 10 to 12)

Warm Tomato and Goat Cheese Crostini

Range Cooking MasterClass
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Ingredients
Olive oil 12oz goat cheese
1 red onion, diced 4 basil leaves, chiffonade
2 cloves garlic, minced
1 baguette, thinly sliced
12 cherry tomatoes, quartered
Olive oil
 10 sundried tomatoes, julienned  

Directions
  1. Brush the baguette slices with olive oil, and season with salt and pepper. Place on a glass tray (if using Speed Oven) or PerfectClean Tray and place in the Speed Oven or Convection Oven: Convection Bake at 375F for about 10 minutes, until toasted. Set aside until ready to use.
  2. To make the toping, heat olive oil in a skillet over medium-high heat on the Gas Range Cooktop. Add the onions and garlic and saute until softened. Add the cherry tomatoes and sundried tomatoes and continue cooking until tomatoes are soft.
  3. Turn the heat off the pan, and crumble the goat cheese into the pan. Gently stir the mixture until the cheese has just melted. The cheese should look like it has been swirled in, so do not overmix.
  4. To assemble, spread a generous amount of the tomato mixture on each piece of crostini, and garnish with the chopped basil.
(Serves 10 to 12)

Roasted Butternut Squash Soup with Cheese Straw

Range Cooking MasterClass
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Ingredients
2lbs butternut squash, peeled and cut into 1-inch pieces For cheese straws:
Olive oil 12oz Gruyere cheese, grated
2 onions, coarsely chopped 1 package of puff pastry
2 cloves of garlic 2 egg yolks, beaten
 2 tsp fresh thyme, minced  2 tsp fresh thyme, minced
 4 Tbsp butter  Pinch of cayenne pepper
 500ml of vegetable or chicken stock  
 Zest and juice of one orange  
 150ml heavy cream  
 
Salt and pepper
 

Directions
  1. Toss the pieces of butternut squash with the olive oil, and season with salt and pepper. Place them on a glass tray and roast them in the Speed Oven: Combination Bake at 400F, Power Level 3 for 12 to 15 minutes, until soft on the inside.
  2. In a large pot on the Gas Range Cooktop, melt the butter and saute the onions, thyme and garlic until soft and translucent. Add the pieces of roasted butternut squash. Add the stock and bring to a boil. Cover and simmer for 15 to 20 minutes.
  3. Puree the soup using a hand blender, or through a blender or food processor. Pour the soup back into the pot and add the orange juice and zest. Add the cream, and season with salt and pepper.
  4. In the meantime, preheat the Convection Oven: MoisturePlus to 450F with 3 Manual Bursts of Steam.
  5. To make the cheese straws, roll the puff pastry into a sheet, and cut into 1.5-inch thick strips. Brush each strip with the egg yolk wash, and sprinkle some of the cheese, thyme and cayenne pepper onto each strip. Twist the strip, and lay it down on a parchment lined PerfectClean Tray.
  6. Chill the strips in the freezer for at least 20 minutes, then bake in oven for 15 minutes, adding the 3 bursts of steam every five minutes.
  7. Ladle the soup into warmed bowls, and serve with the cheese straws.

(Serves 6 to 8)

Balsamic Marinated Grilled Flank Steak

Range Cooking MasterClass
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Ingredients
2lb piece of good quality flank steak
2 garlic cloves, sliced
1 tablespoon rosemary leaves
1 tablespoon dried oregano
 2 tablespoons whole-grain mustard  
 ½ cup balsamic vinegar  
 1 cup extra-virgin olive oil, plus more for grilling  
 Kosher salt and pepper  

Directions
    In a blender, combine the garlic, rosemary, oregano, mustard and vinegar, and purée until the garlic is minced. With the machine on, gradually add the oil and blend until creamy.
  1. Place the meat in a glass or ceramic baking dish, and pour all but ¼ cup of the marinade on top. Turn the meat to coat, and refrigerate for up to 4 hours.
  2. Preheat Convection Oven: Surround Roast, 450F.
  3. Remove the meat 30 minutes prior to grilling to bring the meat to room temperature. Wipe off the marinade with a paper towel. Heat the Range Grill Top to high. Brush the grates with some vegetable oil, and season the meat with salt and pepper.
  4. Place the beef on the hot grill, and sear for 2 minutes. Turn the meat 45 degrees and sear for another 2 minutes. Flip the meat and repeat.
  5. If the flank steak is quite thick, place the meat on a PerfectClean Tray and roast in the oven for an additional 5 to 8 minutes for medium rare.
  6. Let beef rest for 10 minutes before slicing across the grain.
  7. Drizzle with remaining marinade.
  8. (Serves 6 to 8)

Chicken Tikka Masala

Convection Oven MasterClass
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Ingredients
3lb organic chicken, tied and trussed For sauce:
½ cup plain yogurt 1 Tbsp vegetable oil
½ cup lemon juice 4 cloves of garlic, minced
1 tsp salt 1 Tbsp ginger, minced
 1 Tbsp garam masala + more for roasting  3 onions, sliced
 2 Tbsp each minced garlic and ginger  1 Tbsp garam masala
 1 Tbsp vegetable oil  2 tsp paprika
   1 cinnamon stick
   1 tsp ground cardamom
   1 Tbsp white balsamic vinegar
   2 Tbsp sugar
   A pinch of chili flakes
   28oz can of crushed tomatoes
   ½ cup heavy cream

Directions
  1. Mix together the yogurt, lemon juice, salt, garam masala, garlic and ginger, and spread all over the chicken. Let marinate for at least one hour.
  2. Season the chicken with salt, pepper and more garam masala, and drizzle with vegetable oil (the oil will prevent the spices from burning). Place the chicken onto the Rotisserie Rack, and attach to the Convection Oven.
  3. Select Rotisserie, 425F for 50 minutes. Place a rack under the rotisserie to catch any drippings.
  4. In the meantime, make the sauce: On the Induction Cooktop, heat the vegetable oil in a skillet over medium high heat and saute the onions, garlic and ginger with the spices, until the onions are soft and caramelized. Add the tomatoes and simmer for 30 minutes. Taste the sauce, and add the sugar, vinegar and chili flakes, then add the cream. Season to taste.
  5. Cut the chicken into pieces, and spoon some of the sauce over top. Garnish with some fresh cilantro.

(Serves 4 to 6)

Corn Cakes

Range Cooking MasterClass
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Ingredients
2 cups fresh corn, steamed
4 Tbsp butter, melted
2 large eggs, separated
1 large egg white
 1 cup milk
 1 cup stone ground yellow cornmeal
 ½ cup all-purpose flour
 1 tsp kosher salt
 ¼ tsp cayenne pepper
 1 ½ tsp baking powder
 1 Tbsp honey
 ¼ cup green onions, finely chopped

Directions
  1. Whisk together the cornmeal, flour, baking powder, salt and cayenne pepper in a large bowl.
  2. In a small saucepan, heat the butter with the milk and honey, until the butter has melted. Set aside until cool. Make a well in the centre of the dry ingredients and stir in the milk mixture, the 2 egg yolks, the corn and the chopped green onions.
  3. In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their shape, then fold them completely into the corn mixture.
  4. Heat the Range Griddle to medium high heat, and brush with melted butter. Drop ¼ cup batter and fry the corn cakes until they are golden brown, then flip and fry the other side.
  5. Once cooked, transfer to a plate and keep warm in the Warming Drawer.

 

Arugula Salad, Tomato Confit

Range Cooking MasterClass
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Ingredients
For the tomato confit: For arugula salad:
1 pint cherry tomatoes, halved 8 cups arugula
2 garlic cloves, minced 1 Tbsp white wine vinegar
1 tsp sugar ½ tsp Dijon mustard
 2 sprigs of thyme  1 tsp brown sugar
 1 bay leaf  3 Tbsp olive oil
 ¼ cup white wine  Salt and pepper
 2 Tbsp olive oil  
 Salt and pepper

Directions
  1. Make the tomato confit: In a skillet over medium-high heat on the Gas Range Cooktop, sauté the garlic in olive oil until softened. Add the grape tomatoes, sugar, white wine and a splash of water, along with the bay leaf and the thyme. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes. Remove the bay leaf and put the mixture in a food processor. Pulse the mixture a few times to break up the pieces of tomatoes. Drizzle in the olive oil and set aside.
  2. For the dressing, whisk together the brown sugar, mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil. Toss together with the arugula.
  3. To serve, place one or two corn cakes on a plate, top with salad and place slices of flank steak. Spoon some of the tomato confit over top.

Deconstructed Pavlova with Fresh Berries

Range Cooking MasterClass
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Ingredients
5 egg whites 2 Tbsp icing sugar
1 ¼ cups white sugar 1 pint blueberries
1 tsp vanilla extract 1 pint raspberries
1 tsp white vinegar 1 pint strawberries, sliced
 600ml heavy cream  Raspberry coulis

Directions
  1. Preheat Convection Oven: Special Modes/Dehydrate, or Warming Drawer to High.
  2. Whisk the egg whites until soft peaks form. Gradually add the sugar, and beat until meringue is stiff and shiny. Fold in the vanilla and vinegar.
  3. Line a PerfectClean Tray with parchment paper. Spread a thin layer of the meringue on it.
  4. Place the tray on Shelf Level 2 and dehydrate in the oven or place in the Warming Drawer for about 1 hour, until the meringue is baked.
  5. Whip the heavy cream and icing sugar together. Put a spoonful of the cream into a bowl, top with berries. Break apart the sheet of meringue into pieces, and place atop the berries. Garnish with a drizzle of coulis and the zest of a lemon or orange.

(Serves 10 to 12)

Slow Roasted Grape Tomatoes, Fresh Mozzarella Crostini

Speed Oven MasterClass
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Ingredients
1 pint grape tomatoes
¼ cup olive oil
Salt and pepper
1 piece fresh mozzarella, sliced
 1 baguette, sliced
 10 pieces of sundried black olives, pitted, cut into small pieces
 1 bunch basil leaves, torn into small pieces

Directions
  1. Slice the tomatoes in half, and toss with olive oil, salt and pepper. Put the tomatoes on the glass tray of the Speed Oven: Convection Bake at 200F. Bake for about 2 hours.
  2. Brush the baguette slices with olive oil, and season with salt and pepper. Place on a glass tray and place in the Speed Oven: Convection Bake at 375F for about 10 minutes, until toasted.
  3. Place one slice of the mozzarella onto each slice of baguette, and top with a cherry tomato, a piece of black olive and a piece of basil.
  4. To garnish, drizzle with more olive oil, and grind some fresh black pepper over the crostinis.

(Serves 10 to 12)

Balsamic Roasted Beet, Orange and Chèvre Salad with Toasted Pumpkin Seeds

Speed Oven MasterClass
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Ingredients
4 medium sized beets For the dressing:
1 Tbsp balsamic vinegar 4 Tbsp balsamic vinegar
1 Tbsp olive oil 2 Tbsp maple syrup
4 cups arugula 1 tsp grainy mustard
 2 oranges, supremed  1 clove garlic, minced
 1 shallot, sliced  4 Tbsp olive oil
 4oz goat cheese, crumbled  Salt and pepper
 Pumpkin seeds, toasted  
 Salt and pepper

Directions
  1. Wash and peel the beets, and cut into 1-inch wedges. Toss with the balsamic vinegar, olive oil, salt and pepper, and place them on the glass tray lined with parchment paper.
  2. Roast the beets in the Speed Oven: Combination Bake, 400F, Power Level 3 for about 20 to 25 minutes.
  3. In the meantime, make the dressing: Whisk together the vinegar, maple syrup, mustard and garlic, and season with salt and pepper. Drizzle in the olive oil while whisking.
  4. Assemble the salad: Place a handful of arugula leaves on a plate, place 4 pieces of beets, and scatter the oranges, sliced shallots and goat cheese over top. Drizzle the dressing on top, and scatter the pumpkin seeds.

(Serves 4)

Roasted Organic Chicken with Lemon, Honey

Speed Oven MasterClass
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Ingredients
1 3lb organic chicken
1 lemon, quartered
1 lemon, juiced
2 Tbsp butter
 ½ cup honey
 1 bunch thyme
 Salt and pepper

Directions
  1. In a small pot, melt the butter, honey and juice of one lemon together.
  2. Pat the chicken dry, and fill the cavity of the chicken with the quartered lemon pieces and thyme. Brush the honey mixture all over the chicken. Season generously with salt and pepper.
  3. Place the chicken on a rack over the glass tray, and slide into Shelf Level 1 of the Speed Oven. Select Masterchef/Poultry/Whole Chicken. Insert the probe into the thickest part of the breast and connect it to the oven.
  4. Once the program has finished, let the chicken rest for about 10 minutes before carving. Drizzle any pan juices on top of the chicken.

(Serves 4)

Roasted Fingerling Potato Salad with Garlic, Fresh Herbs

Speed Oven MasterClass
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Ingredients
3lbs fingerling potatoes 2 Tbsp apple cider vinegar
11 Tbsp olive oil, divided ¼ cup shallots, finely diced
6 garlic cloves, thinly sliced 2 tsp grainy mustard
3 sprigs thyme, chopped Fresh herbs like basil, Italian parsley
 Salt and pepper

Directions
  1. Toss the fingerling potatoes with 6 Tbsp of olive oil, garlic, thyme, salt and pepper. Place the potatoes on a glass tray.
  2. Place the glass tray in the Speed Oven: Combination Bake, 375F, Power Level 3 for 18 to 20 minutes (depending on size of the potatoes).
  3. Once the potatoes are cooked through, cut the potatoes into rounds and place in a bowl. Scrape off the excess oil, garlic and thyme off the glass tray into a small bowl. Whisk in the mustard, vinegar and shallots, and season to taste. Whisk in the remaining 5 Tbsp of olive oil.
  4. Toss the dressing with the roasted potatoes, and fold in the fresh herbs. Serve warm or at room temperature.
(Serves 8)

Peach and Berry Cobbler

Speed Oven MasterClass
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Ingredients
1 cup sugar
For biscuits:
3 Tbsp cornstarch 2 cups all-purpose flour, plus more for dusting
2lbs frozen sliced peaches, thawed 2 Tbsp baking powder
6 cups fresh blackberries ¾ cup sugar
 1 tsp vanilla extract 1 tsp salt 
 Zest of one lemon  5 Tbsp frozen unsalted butter
 Juice of one lemon  1 cup whole milk
 4 Tbsp unsalted butter, cut into small pieces  Vanilla ice cream, for serving

Directions
  1. In a small bowl, whisk together the sugar and cornstarch. Set aside. In a large bowl, combine the peaches, blackberries, vanilla, lemon zest and lemon juice. Add sugar mixture to the fruit and gently toss to combine. Pour the mixture onto a glass tray. Dot the top with the pieces of butter.
  2. To make the biscuits, whisk together the flour, baking powder, sugar, and salt. Grate the frozen butter into the flour mixture and combine until the pieces of butter are coated with the flour. Add the milk and mix until just combined.
  3. Turn the dough out onto a flour surface and knead, no more than 8 times. Pat the dough into ½-inch thick piece and use a cookie cutter to cut out 2 inch pieces. Gently place the biscuit rounds on top of the fruit. Brush the tops of the biscuits with some milk or cream. Sprinkle with sugar.
  4. Place the tray in the Speed Oven: Combination Bake @ 375F, Power Level 2 for 20 to 25 minutes minutes. Press Start.
  5. Bake until the fruit is bubbly and the biscuits are golden brown. Remove from oven and cool on a wire rack. Serve with vanilla ice cream.

(Serves 10 to 12)

Pesto, Caramelized Onion & Asparagus Flat Bread

Steam/Combi-Steam Cooking MasterClass
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Ingredients
1 white onion, sliced 400g flour
¼ cup vegetable oil 250ml warm water
½ cup pesto
8g yeast
5 pieces asparagus, cut into small pieces 8g salt
 ½ lb block Parmesan cheese  1 tsp sugar
   2 Tbsp olive oil

Directions
  1. In a bowl, combine the water, olive oil, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
  2. In another bowl, combine the flour and salt. Add the yeast mixture and mix until incorporated. Remove the dough from the bowl and knead a few more minutes on a floured surface to prevent sticking.
  3. Place in a lightly oiled bowl and cover with plastic wrap. Place in Combination-Steam Oven: Special Modes/Proof for 30 minutes.
  4. In the meantime, heat the vegetable oil over medium high heat in a pan, and sauté the onions. Stir occasionally until they turn a golden brown colour.
  5. Roll out the pizza dough to desired shape. Spread pesto evenly on pizza, top with caramelized onions and pieces of asparagus. Use a vegetable peeler, and shave some Parmesan cheese over top.
  6. Bake in the Combination-Steam Oven: Masterchef/Pizza for about 20 minutes (the program will run for 35 minutes).
  7. Allow the pizza to cool before serving. Shave some more Parmesan on top of the pizza for garnish. Cut and serve.

(Serves 10 to 12)

Steamed Rapini with Chili and Garlic

Steam/Combi-Steam Cooking MasterClass
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Ingredients
2 bunches rapini, washed and trimmed
4 Tbsp minced garlic
Olive oil
Pinch of chili flakes
 Salt and pepper

Directions
  1. Place the rapini in a perforated steam tray, and steam in the Steam Oven at 212F for 3 minutes, until rapini is soft.
  2. In a sauté pan, heat olive oil on medium-high heat on an Induction Cooktop. Add the garlic and chili flakes and stir until fragrant.
  3. Add the steamed rapini and sauté until all the rapini is coated in the oil and garlic, and season with salt and pepper to taste.

(Serves 6)

Limoncello Floating Island

Steam/Combi-Steam Cooking MasterClass
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Ingredients
For meringue:
10 egg whites
125g sugar
100g icing sugar

For crème Anglais:
3 cups milk
9 egg yolks
150g sugar
 1 vanilla bean

For Limoncello caramel:
100g sugar
100ml Limoncello

Directions

  1. Make the crème Anglais: Heat the milk in a saucepan. In a large bowl, whisk the egg yolks, sugar and vanilla until thick, creamy and lightens in colour. Stir in the hot milk gradually. Return the saucepan to heat and cook over low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon. Refrigerate.
  2. Make the meringue: Beat the eggs whites until soft peaks form. Gradually add sugar and continue to mix until egg whites turn firm and glossy. Fold in the icing sugar with a spatula, and spoon or pipe the meringue into buttered ramekins. Place ramekins on a perforated tray and steam in the Steam Oven. Once they begin to split, take them out. The timing will depend on how large is the meringue.
  3. Make the caramel sauce: Melt the sugar in a saucepan until it turns a golden brown colour. Cool for three minutes, and then whisk in the Limoncello.

(Makes 12 ramekins)

Fresh Tomato Soup with Feta Cheese, Olives

Steam/Combi-Steam Cooking MasterClass
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Ingredients
6 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt
1 small red onion, thinly sliced 1 tablespoon honey
3/4 cup pitted sundried black olives 5 tomatoes, chopped
2 tablespoons oregano leaves Freshly ground black pepper
 3 tablespoons red wine vinegar  4 ounces cherry tomatoes, halved
 1 tablespoon sherry vinegar  2 ounces feta cheese, preferably Greek, crumbled (1/2 cup)

Directions
  1. In skillet, sauté the onions, olives and oregano until caramelized. Add the red wine vinegar and sherry vinegar and season with salt and pepper. Set aside.
  2. Preheat the Steam Oven to full steam, 212F. Cut a small “X” on top of each tomato, and place on a perforated steam pan. Steam for 2 to 3 minutes, until the skin begins to peel away.
  3. Remove the tomatoes from the steam oven and place in a bowl of ice water. Peel the skin, cut the tomatoes and half and scoop out the seeds. Put the tomatoes in a blender, add the honey and purée. Season with salt and pepper.
  4. Pour the tomato soup into a bowl, and place a small spoonful of the onion/olive mixture in the middle. Scatter some of the feta cheese and halved cherry tomatoes on top. Drizzle a bit of olive oil to finish.
(Serves 4 to 6)

Roast Striploin with Port Wine Reduction

Steam/Combi-Steam Cooking MasterClass
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Ingredients
2lb piece of striploin roast For port wine reduction:
½ cup of vegetable oil 2 cups demiglace
2 Tbsp grainy mustard 1 ½ tsp fresh thyme, minced
1 bunch thyme ¼ cup shallots, minced
 Salt and pepper  2 Tbsp butter
 1 cup port

Directions
  1. Marinate the striploin with the oil, mustard and thyme. Season generously with salt and pepper.
  2. Place directly on the rack of a Combination-Steam Oven on Shelf Level 2 and place a PerfectClean Tray on Shelf Level 1.
  3. Select Masterchef/Beef/Roast Beef, and follow the prompts on the oven.
  4. Rest the striploin for 10 minutes prior to serving.
  5. To make the sauce, melt the butter over medium heat and sauté the shallots and thyme until softened. Deglaze the pan with the port wine and bring to a boil. Boil for one minute to remove the alcohol. Add the demiglace and simmer for a few more minutes. Add pan drippings from roast and mix well with sauce.
  6. Slice the beef and serve with the sauce.

(Serves 6)

Butternut Squash and Sage Risotto

Steam/Combi-Steam Cooking MasterClass
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Ingredients
1 butternut squash, cut into ½-inch pieces 1 cup water
Olive oil
1 bunch sage, chopped
1 onion, finely diced 1 lemon, zested
2 cloves of garlic, minced 4 Tbsp butter
 ½ cup white wine  1 cup parmesan cheese grated
 4 cups chicken or vegetable stock  Salt and pepper
 1 cup Arborio rice

Directions
  1. Toss the pieces of butternut squash with the olive oil, and season with salt and pepper. Place them on PerfectClean Tray and roast them in the Combi-Steam Oven: Combination Cooking/Convection Bake at 425F, Moisture Level at 60% for 20 minutes, until squash is cooked through.
  2. In a pot on the Induction Cooktop, heat up the chicken stock and keep at an even simmer.
  3. In a non-perforated tray, combine the rice with one cup of water. Steam in the Steam Oven at 212F for 9 minutes.
  4. In a large skillet, heat up olive oil and sauté the onion and garlic until translucent. Add the wine. Then add the cooked rice and stir until the wine is absorbed.
  5. Begin adding the hot stock one ladle at a time, continuously stirring the rice until the stock is absorbed. Add another ladle of stock. Continue this until all the stock has been used, and the rice is a nice al dente texture.
  6. When rice is done, beat in the cheese and butter, and then fold in the sage, lemon zest and roasted butternut squash.
(Serves 6 to 8)