Baba Ghanoush (smoky aubergine dip) Gaggenau Oven using grill with hot air function Settings 220째C Cooking time 30-40 minutes Preparation Time 10 minutes Ingredients for 4-6 900g medium sized aubergines 3 garlic cloves, crushed 3tbsp Tahini paste 1tsp lemon juice 2tsp extra virgin olive oil, plus extra to serve Fresh flat parsley chopped to garnish Salt Turkish flat bread or pitta bread, to serve
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Pre heat the oven on grill with hot air cooking function to 220째C. Pierce the aubergines near the stalk end with a fork to prevent them from bursting during cooking. Grill the aubergines for about 30-40 minutes, depending on their size, turn them regularly until the skin is black, the insides feel very soft and they smell smoky. Cut the aubergines in half lengthways and scoop out the soft creamy flesh into a bowl. Work it into a course paste with a fork. Add the crushed garlic, tahini, lemon juice, olive oil and salt to taste. Mix together well. Transfer the dip to a shallow serving bowl and drizzle with more extra virgin olive oil and chopped parsley. Serve with bread for dipping.
Indian Flat Bread Gaggenau Teppan Yaki Settings 240째C Cooking Time 4-5 minutes each bread Preparation Time 15 minutes Ingredients for 12 flat breads 1teasp Cumin 450g courgettes, grated coarsely with skin on 175g plain flour 175g wholemeal flour 2teasp fresh ginger, grated Pinch turmeric Handful of fresh coriander, chopped 4tbsp oil 1teasp salt Extra oil and flour
Preheat the Teppan Yaki at 240째C. Place all the ingredients except the extra oil and flour into a large bowl and bind with cold water until a soft dough is formed. Divide the dough into 12 balls and roll each out thinly, dusting with extra flour as you go. Brush the heated Teppan Yaki with a little oil and cook each rolled out Indian bread, turning once during cooking until lightly golden.
CHICKEN WITH PARMESAN WRAPPED IN PROSCIUTTO Gaggenau Combination Steam Oven Settings 190째C 60% Humidity Cooking Time 40 minutes Preparation Time 15 minutes Ingredients for 4 servings 2 Courgettes, thinly sliced 4 Vine Tomatoes, cut into quarters 1 Fennel bulb, cut into eighths 4tbsp extra virgin olive oil Salt and freshly ground black pepper 4 Skinless, boneless chicken breasts 4tbsps Pesto sauce 12 Basil leaves 50g Freshly grated parmesan cheese 8 Slices of Prosciutto
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Preheat the combination steam oven to 190oC/60% humidity. Place the vegetables into the solid insert from the combination steam oven and drizzle with olive oil, then season well. Cook in the pre-heated combination steam oven for 10 minutes. Cut a pocket in each chicken breast and stuff with pesto sauce, three basil leaves and a little of the grated parmesan. Wrap two pieces of Prosciutto around each chicken breast. Once the vegetables have cooked for their initial 10 minutes, place the stuffed and wrapped chicken breasts on top of the vegetables. Cook for a further 30 minutes, or until the chicken is cooked through and the vegetables are slightly browned. To serve, cut each chicken breast into 3-4 slices and place on top of a bed of the vegetables.
Pea & Asparagus Risotto Gaggenau Steam oven Settings 110°C/100% humidity
Pre heat combination steam oven at 110°C/100% humidity placing the unperforated insert in the oven. Heat the oil in a large frying pan, add the onions, thyme and garlic and sauté until soft but not browned.
Cooking Time 25-30 minutes Preparation Time 20 minutes Ingredients for 4 servings 3tbsp olive oil 1 onion, finely chopped 1 thyme stem, leaves removed and finely chopped 1-2 garlic cloves, chopped 250g risotto rice 1-2tbsp lemon juice or a glass of white wine Salt Approx 1.3l hot vegetable stock 175g frozen peas 250g fine asparagus stems, cut into 1” lengths 50g parmegganio cheese, grated Salt & freshly ground black pepper 1 bunch parsley, finely chopped
Add the rice and stir thoroughly until all the grains are shiny. Add the lemon juice or white wine and salt and then add the boiling vegetable stock. Transfer the hot risotto into the warm unperforated insert. Cook in the pre heated oven for approximately 20-25 minutes. Add the peas and asparagus and continue to cook for a further 5 minutes. Remove the risotto from the oven and immediately stir in the parmeggiano and parsley. Season to taste. Tip: Risotto takes slightly longer in the combination steam oven but is much easier to prepare.
Steamed Fish with Chilli Dressing Gaggenau Steam Oven Settings 100째C/100% humidity
Pre heat the combination steam oven at 100째C/100% humidity. Place all the vegetables into the perforated insert with the solid insert underneath and place the fish on top of the vegetables.
Cooking Time 8-10 minutes Preparation Time 5 minutes
Place in the pre heated combination steam oven and steam for 8-10 minutes or until the fish is cooked (cooking time will vary depending on the thickness of the fish).
Ingredients for 4 servings 1 head pak choi (halved or quartered if large) 125g green beans, topped 125g sugar snap peas 4 haddock fillets, skin removed 3tbsp soy sauce 1tbsp balsamic vinegar 2teasp caster sugar 1teasp sesame oil 1 red chilli, finely chopped 3 spring onions, finely sliced 1tbsp lime juice 1tbsp groundnut oil
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Mix together all the remaining ingredients to make the dressing. When cooked remove the fish from the steam oven, serve on warmed plates and pour the dressing over the top. Serve immediately.
Tomato and Goats Cheese Tart Gaggenau Oven set on Fan & Bottom Heat function Settings 190°C
Combine all the ingredients for the brushing oil in a jar or bowl and leave overnight if possible or at least for a couple of hours.
Cooking Time 35 minutes Preparation Time 20 minutes plus overnight for oil to infuse
Preheat the oven to 190°C on fan and bottom heat function. Place the blue baking sheet positioned on self level one. Line a 23cm (9”) loose based flan tin with the shortcrust pastry.
Ingredients for 6-8 servings
Spread the mustard over the pastry base, and then scatter over the gruyere. Cover with alternative overlapping slices of tomato and goats cheese in a circular pattern. Brush two thirds of the herby oil over the surface.
Herb brushing oil 125ml extra virgin olive oil 10ml each of finely chopped rosemary, thyme, basil and flat leaf parsley 1 clove garlic, crushed salt and black pepper 1 bay leaf 1 pack ready made short crust pastry 1tbsp Dijon mustard 100g gruyere cheese, grated 12 organic, vine tomatoes, sliced 3 x 125g camembert- style goats cheese, sliced
Bake the tart on the preheated baking tray for about 35 minutes until brown and bubbling. Remove from the oven, brush with the remaining oil and leave to cool for at least 10 minutes before turning out and serving.
Strawberry Shortcakes Gaggenau Combination Steam Oven Settings 200°C/30% humidity Cooking Time 10-15 minutes Preparation Time 20 minutes Ingredients for 8 325g plain flour 1tbsp baking powder Pinch salt 5tbsp caster sugar 125g unsalted butter, frozen 1 large egg, beaten 125ml single cream 1 large egg white, lightly beaten Filling 250ml double cream 250g fresh strawberries, sliced 1tbsp golden caster sugar Icing sugar
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Preheat the oven at 200°C/30% humidity and base line the solid cooking insert with baking parchment. Mix the flour, salt, baking powder and 45ml (3tbsp) of the sugar in a bowl. Grate the butter into the dry ingredients and use your fingertips to finish crumbling the butter into the flour. Whisk the egg into the cream and pour into the flour mixture a little at a time, using a fork to mix. Turn the dough on to a floured surface and roll to a thickness of about 2cm. Using a 6.5cm cutter, cut out as many round as you can, re-rolling the scraps, you should get approximately 8. Place the rounds about 2cm (¾inch) apart on the insert, brush the tops with the egg white and sprinkle with the remaining sugar. Bake for 10-15 minutes until golden brown. Meanwhile whip the cream and stir in the sugar. Split the shortcakes in half and fill with strawberries and cream.