Combi Steam Oven Recipe Book
Watch and learn about the benefits of cooking with a Smeg Combi Steam Oven
Recipes and food photography by Lauren Bavin
Kitchen Things Cooking Theatres Kitchen Things Cooking Theatres are available in selected stores, with experienced Cooking Technology Tutors on hand demonstrating how to get the best from your cooking appliance, both pre and post purchase. Whether you love entertaining or simply want to cook healthy meals for the family, our expert tutors will ensure you know exactly how to use the technology to best advantage. For example, you can find out all about steam cooking. Learn how easy it is to serve up healthy dishes that retain all their vital nutrients, colour and flavour. Or you may want to find out more about induction cooking and the ways it can simplify meal preparation. Cooking tricky meals is another area where technology can help – modern ovens can take the hard work out of complex dishes. And pyrolytic ovens make short work of oven cleaning. Our cooking technology classes are fun, friendly and relaxed – so much so that we recommend you bring a friend or partner to share the experience. Ask questions, taste the delicious food prepared then take home your newly learnt tips and tricks to wow friends and family at your next dinner party! Sign up for lessons at participating Kitchen Things stores by contacting your local store or go online and register your interest at kitchenthings.co.nz/cookingdemos
Focaccia Bread Ingredients 500g flour 1½ tsp sugar 2 tsp dried yeast granules 500ml warm water + an extra ¼C warm water 1½ tsp salt 3 tbsp olive oil Combi Steam oven Hot Air + Steam
Standard oven Conventional bake
or
Fan bake
1. Set oven as above and preheat to 200oC. 2. Mix flour, sugar and yeast in a large bowl. 3. Add 500ml warm water, salt and olive oil and mix with your hands. 4. Knead the mixture in the bowl for 5 minutes – it will be very sticky and wet. 5. Add the extra ¼C of water and mix till combined. 6. Cover the bowl and put it in a warm place to allow the mixture to rise. 7. After an hour, or when the dough has doubled in size, pour it into a well-oiled flat pan. Brush top with oil and sprinkle with rosemary, olives, rock salt or whatever toppings you like. 8. Bake at 200oC for 25-30 minutes until golden on top. Great for dipping, but makes a wonderful slab-type sandwich for lunch. Cut the loaf in half horizontally and layer fillings. Replace top and cut into slabs to serve.
Stromboli – Pizza Bread Scrolls Ingredients
Topping
1¾C warm water
3 – 4 tbsp tomato paste
2 tsp sugar
Dried Italian herbs – oregano, rosemary,
2 tsp dried yeast granules
thyme, basil – or any kind of pesto
4C high grade or bread flour
Your favourite pizza toppings
1½ tsp salt
1 – 2C grated mozzarella or cheddar cheese
3 tbsp olive oil
¼C grated Parmesan cheese
Combi Steam oven Hot Air + Steam
Standard oven Conventional bake
or
Fan bake
1. Set oven as above and preheat to 200oC. 2. Put water and sugar in bowl and sprinkle in yeast granules. Leave in warm place for 10 minutes until yeast starts to bubble. 3. Add flour, salt and olive oil and mix together with hands, or with dough hook in an electric mixer. Knead for 10 minutes until elastic and smooth. 4. Place dough in an oiled bowl, cover with a clean damp tea towel and leave to rise in warm place for 40 – 60 minutes or until doubled in size. 5. Divide dough into 2 balls and roll each to a rectangle 40cm x 25cm (1cm thick). 6. Spread with tomato paste, leaving 3cm around both short edges and one long edge. Sprinkle with herbs. Top with your favourite pizza toppings, such as chopped onion, bacon, pepperoni, mushroom, ham, red pepper, fresh basil leaves. 7. Sprinkle with grated cheeses, leaving 3 – 4 tbsp of cheese for later. 8. Brush unfilled edges with milk. Starting at the long filled edge, roll up into a log. Tuck under side ends and squeeze lightly to seal all around. If desired, make short diagonal cuts in top of dough. Brush lightly with milk and sprinkle with remaining cheese. Place on solid tray and bake at 200oC for 40 minutes.
Glazed Asian Meatballs Meatballs
Glaze
500g minced pork
2 tbsp hoisin sauce
2 cloves garlic, crushed
4 tbsp sweet chilli sauce
1 small onion, finely chopped
2 tsp soy sauce
knob of ginger, grated
1 tbsp lime juice
small bunch coriander, chopped finely
2 tbsp brown sugar
½C panko breadcrumbs (or use fresh)
3 tbsp sesame seeds
2 tbsp hoisin sauce 1 tsp stock powder (any kind) Combi Steam oven Hot Air + Steam
Standard oven Fan bake
1. Set oven as above and preheat to 190oC. 2. Make the glaze – combine all ingredients in saucepan and heat until sugar is dissolved. 3. Using your hands, mix all the meatball ingredients together, and form small balls (slightly smaller than a ping pong ball). 4. Place in greased baking dish and bake at 190oC for 15 minutes. 5. Remove from oven and toss the balls in glaze, then sprinkle with sesame seeds. Return to oven and cook for further 5 minutes or until golden brown.
Maple Ginger Roast Kumara Ingredients 4 kumara – orange or beauregard work really well ŸC maple syrup 2 tsp grated ginger 3 tbsp olive oil salt Combi Steam oven Hot Air + Steam
Standard oven Fan bake
1. Set oven as above and preheat to 190oC. 2. Cut kumara into 5cm chunks. 3. Combine all other ingredients in bowl. Add kumara chunks and toss until well coated. 4. Place on solid tray in oven and bake at 190oC 25 minutes.
Lamb Racks with %TVMGSX 7XYJÁRK Apricot Stuffing
Lamb Racks
½C chopped dried apricots
Allow half a lamb rack
½C chopped raw cashew nuts, or breadcrumbs
per person
1 sprig rosemary – leaves only; discard stem handful of fresh mint leaves 1 tsp sweet paprika ½ tsp salt 2 – 3 tbsp lemon juice and rind of half a lemon Combi Steam oven Hot Air + Steam
Standard oven Fan assisted grill – place on level 3
1. Set oven as above and preheat to 200oC. 2. Make the stuffing. Put all ingredients in food processor and process to crumb consistency. Substitute dates, prunes or any other dried fruit for the apricots if you wish; and use any other fresh herbs in place of the mint and rosemary. 3. Trim some of the fat from the edge of the lamb racks – leaving about 1cm, or a bit less. Then take a small sharp knife and cut a slit in the meat about 1cm from the bone on each end of the rack. 4. Using your finger, bore a hole through the rack to form a tunnel. Then use a teaspoon to half-fill the tunnel with stuffing. Turn the rack and fill the other end. 5. Heat some oil in a frying pan and quickly brown the meat, starting with the fatty side and then doing each end and the underside of the rack – just enough to colour the meat, not cook it. 6. Place the racks in the oven for 20 minutes for medium rare (slightly pink meat inside). Remove and let stand for at least 5 minutes before slicing between each bone for serving.
Stuffed Chicken Breast in Bacon Ingredients 4 or 5 long strips of bacon – streaky bacon is best 1 boneless skinless chicken breast (tenderloin removed) pesto feta cheese Combi Steam oven: Hot Air + Steam
Compact oven Circulaire then Grill
Standard oven Fan forced then Grill
1. Set oven as above and preheat to 200oC. 2. Butterfly the chicken breast so that is about 1cm thick all the way across, or ask the butcher to do this for you. 3. On a piece of cooking foil, lay out strips of bacon to the same width as the chicken. Place the butterflied chicken breast on top of the bacon, making sure there is enough to roll completely around the chicken. 4. Spoon pesto across chicken and crumble feta cheese over the pesto. 5. Roll up the bacon and chicken in the foil, folding over the edges to make a neat parcel. 6. Bake at 200oC for 20 minutes. Allow to stand for 5 minutes, then open the foil parcel and change the oven setting to Grill. 7. Grill meat for 5 minutes or until bacon is browned. Slice and serve. Instead of filling the chicken breast with pesto and feta, try roasted red peppers and brie; or figs or prunes and goats cheese.
7TMGIH &YXXIVĂ‚MIH 0EQF with Yoghurt Mint Dressing Ingredients
Dressing
1.5kg butterflied leg of lamb
125ml natural unsweetened
3 cloves garlic, crushed
Greek yogurt
leaves from a stem of rosemary, bruised
½C mint leaves, finely chopped
zest of a lemon and 2 tbsp lemon juice
2 cloves garlic, crushed
2 tbsp Morrocan spice mix
3 tsp lemon juice
2 tbsp fennel seeds, lightly chopped salt and pepper olive oil Combi Steam oven Hot Air + Steam
Standard oven Fan assisted grill – place on level 3
1. Set oven as above and preheat to 200oC. 2. Cut several slight diagonal slits in skin side of lamb to prevent curling when cooking. 3. Create paste from garlic, lemon, spice mix, fennel seeds, salt and pepper and olive oil. Rub into lamb and leave to marinate for at least an hour. 4. Brown lamb very quickly on both sides in frying pan. 5. Put lamb in oven at 200oC for 30 minutes. 6. Ideally check internal temperature of lamb with a meat thermometer after 20 minutes. Lamb should be 60oC for medium rare, 66oC for medium, 70oC for well done. 7. Mix dressing ingredients together and leave to stand and let flavours infuse while lamb is cooking. 8. Remove lamb after 30 minutes or when cooked to your taste. 9. Slice lamb, top with dressing and serve.
Espresso Chocolate Bread and Butter Pudding Ingredients
Espresso Syrup
1 loaf thick-cut sliced bread (white or wholemeal)
¾C espresso coffee
softened butter
¾C sugar
120g dark chocolate, chopped ½C strong espresso coffee, cooled 4 eggs, lightly beaten 1C milk ¾C brown sugar vanilla essence raw sugar for sprinkling Combi Steam oven Hot Air + Steam
Compact oven Circulaire
Standard oven Fan forced
1. Set oven as above and preheat to 180oC. 2. Make syrup – heat coffee and sugar in pan and simmer for about 6 minutes or until mixture turns slightly viscous. Allow to cool. 3. Grease 4 x 1C capacity ramekins. Cut bread into circles to fit inside ramekins. 4. In a bowl, mix espresso, eggs, milk, sugar and vanilla till combined and sugar is dissolved. 5. Butter the circles of bread and place buttered side down in ramekins and sprinkle with some of the chocolate. Repeat with more circles of bread and chocolate, until each ramekin is two-thirds full. 6. Pour ¼ of the liquid mixture into each ramekin and leave to soak for at least 30 minutes. Sprinkle with raw sugar. 7. Bake puddings at 180oC for 30 minutes. They will rise quite dramatically but sink a little when removed from oven. To serve, top with a drizzle of espresso syrup and add a scoop of vanilla ice cream or whipped cream.
Sticky Date Pudding with Caramel Sauce Ingredients
Sauce
½C pitted dates
1C brown sugar
1 tsp baking soda
½C cream
150ml boiling water
50g butter
25g butter, softened ½C caster sugar 1 egg, lightly beaten 1 tsp vanilla ¾C flour 1 tsp baking powder Combi Steam oven Hot Air + Steam
Compact oven Circulaire
Standard oven Fan forced
1. Set the oven as above and preheat to 160oC. 2. Make the sauce – melt the sugar, cream and butter together in a pan and simmer for 5 minutes. This sauce can be refrigerated but will thicken. Microwave or reheat to melt, if necessary. 3. Make the puddings. Chop dates and place in bowl with baking soda, and add boiling water. Add butter and stir till melted. Add sugar and stir till combined. 4. Add the beaten egg, then the remaining ingredients and stir. 5. Pour the mixture into 4 greased ramekins. 6. Place in the oven and cook for 20 minutes or until risen and puddings spring back when pressed. 7. Turn out each pudding onto a plate and top with caramel sauce.
Light-as-air Cheese Scones Ingredients 3C self-raising flour 1 tsp salt 1C soda water 1C cream 1C grated tasty cheddar cheese, plus a little more for sprinkling on top 1 tsp paprika Combi Steam oven Hot Air + Steam
Standard oven Fan bake
1. Set oven as above and preheat to 210oC. 2. Add wet ingredients and cheese to flour mixture and mix with a fork until just combined. 3. Turn out onto bench and form into rectangle 3cm thick. 4. Cut into 12 squares or use a round cutter to cut into circle shapes. Be gentle when you reform the leftover dough if you use a cutter – the more the mixture is handled, the tougher the scones. 5. Sprinkle the tops of the scones with more grated cheese and sprinkle with paprika if desired. 6. Place tray in centre of oven. Bake for 12 – 15 minutes or until golden. Split and lather with butter and enjoy!
Pizza Balls
makes 16
Dough
Filling
500g high grade flour – Italian milled refined 00 flour is best
4 – 5 bacon rashers, chopped and cooked
1 tsp salt
8 –10 slices of pepperoni salami, chopped or 5cm chunk of whole salami, chopped
2 tsp instant dry yeast
½ onion, finely chopped
1 tbsp olive oil
2 tbsp tomato paste
350ml warm water
2 tbsp ready-made pesto ½C grated cheese
Combi Steam oven Hot Air + Steam
Dough Place all ingredients in bowl and mix. Knead until dough is stretchy and smooth. Do this in breadmaker on dough mode, or in kitchen mixer with dough hook. Allow to rise for approximately 40 minutes. Divide the dough in half and allow to rest for another 10 – 20 minutes. 1. Divide one batch of dough into 8 equal pieces. This is most easily done by dividing the dough in half and then each piece in half until you have 8 pieces. 2. Flatten each round and place a small spoonful of filling in centre. Pull up edges and encase filling in dough to form ball. Make sure filling is fully sealed inside dough. 3. Repeat process with the remaining half of the dough, so you have 16 balls in total. 4. Place on solid tray lined with baking paper. Brush each ball with milk or cream and sprinkle with salt. 5. Allow balls to rest for at least 20 minutes. 6. Set oven to Hot Air 180oC and preheat for 5 minutes. 7. When oven is up to temperature, place tray with pizza balls in oven on shelf 1. Change setting to Steam + Hot Air and cook at 180oC for 20 minutes or until balls are slightly golden brown and slightly crisp to touch on top. Use any pizza topping products you like to adapt filling to taste.
Teriyaki Glazed Chicken Breast Marinade
Chicken
2 tbsp grated ginger
3 – 4 boneless, skinless chicken breasts
3 cloves garlic, crushed ÂźC mirin 2 tbsp sesame oil 3 tbsp hoisin sauce ÂźC soy sauce 1 spring onion, chopped green portion only 3 tbsp sesame seeds Combi Steam oven Hot Air + Steam
1. Combine marinade ingredients in large ziplock bag or in bowl large enough to hold chicken. 2. Add chicken and marinate for at least 2 hours, or overnight. 3. Set oven as above and preheat to 190oC. 4. Remove chicken from marinade and make shallow 5mm diagonal slice marks in chicken. 4. Place chicken on solid tray, on level 3 of oven and cook for 20 minutes (thicker chicken breasts may take 5 minutes longer). 6. Remove from oven, sprinkle with sesame seeds and chopped spring onion. Slice chicken through pre cut slice marks to serve.
Steam-roasted Honey Carrots Ingredients 1 bunch baby carrots, scrubbed and trimmed 2 tbsp honey ÂźC orange juice 2 tbsp rubbed thyme Pinch white pepper 2 tbsp olive oil Combi Steam oven Hot Air + Steam 1. Set oven as above and preheat to 180oC. 2. Mix all ingredients and toss carrots in mixture. 3. Place carrots on solid tray on oven. 4. Cook 25 minutes or until tender.
Sweet ’n Smoky Braised Lamb Shanks serves 4 Ingredients ¼C flour 2 tbsp smoked paprika 4 lamb shanks 2 tbsp grapeseed oil, or similar oil 3 cloves garlic, chopped 2 – 3 shallots, sliced 2 rosemary stalks, leaves only, crushed or lightly chopped
1 tbsp chipotle peppers in adobo sauce from the Mexican area of the supermarket 1C red wine 1C sherry, or another 1C red wine 2C beef stock 3 tbsp honey 1C chopped prunes, or 1C mixed chopped prunes, dried apricots, sultanas
2 tbsp chopped thyme Combi Steam oven Hot Air + Steam 1. Trim and cut sinew away from bone from narrow end of shanks to allow them to form a good shape when cooked. 2. Toss the shanks in flour mixed with paprika. 3. Brown the shanks in a large pan, preferably ovenproof. 4. Add garlic, shallots and herbs and cook till shallots soften. 5. Deglaze pan with wine. Add sherry, stock and remaining ingredients. 6. Transfer to ovenproof dish if needed. Do not cover. 7. Set oven as above and cook at 150oC for 1 hour. 8. Turn shanks and cook at same temperature for another hour or until the meat is extremely tender. For a conventional oven, set at Static (top and bottom heat), cover dish and cook at 150oC for 2 hours or until tender. Turn shanks half-way through cooking.
30-minute Steamed Salmon and Rice with Sesame Beans serves 4 Ingredients 4 pieces of salmon fillet, pin bones removed
4 tbsp sweet chilli sauce
1C rice
2 tbsp lime juice
1½C water
4 cloves garlic, crushed
300g round green beans
1 tbsp sesame oil
1 knob of fresh ginger, finely grated
1 tbsp white sesame seeds
4 tbsp hoisin sauce
1 tbsp black sesame seeds (optional)
Combi Steam oven Hot Air + Steam 1. In flat dish, mix rice with water and place on solid tray on bottom rung of oven. Steam using Steam Mode 100oC. Set timer for 18 minutes. 2. Mix ginger, hoisin sauce, sweet chilli sauce, lime juice and 2 cloves of garlic, and spread onto salmon to marinate. 3. Top and tail beans and cut in half if necessary. Sprinkle with white sesame seeds. 4. Without removing rice, place salmon on perforated tray above rice and steam for 8 minutes. 5. Without removing rice or salmon, add beans to perforated tray and steam for 4 minutes. Remove all dishes from oven and serve. Sprinkle salmon with black sesame seeds if desired.
Crispy Skin Steam-roasted Pork Belly Ingredients 1.5 kg piece pork belly 2 tbsp fennel seeds 1 tbsp dried ginger 1 tbsp Chinese five spice 1 tbsp paprika 1 tbsp cooking oil Sea salt Combi Steam oven Hot Air + Steam
Standard oven Fan assisted grill – place on level 3
1. Crush fennel seeds and mix with other spices. 2. Slice through skin of pork belly at 1cm intervals using sharp knife. 3. Turn over and rub spice mix over meat side of pork belly. 4. On skin side of pork belly, massage in oil and sprinkle liberally with salt. 5. Chill in fridge for at least an hour – preferably longer to allow skin to dry out. 6. Place pork belly on solid tray near top of oven. 7. Select Fan + Grill and grill pork belly at 220oC for 25 minutes. 8. Then select Hot Air + Steam 150oC and cook for 1 hour 30 minutes. 9. Finally, finish with Fan + Grill at 220oC for a further 30 minutes.
Steamed Moroccan Chicken Casserole with Rice Ingredients 2 boneless skinless chicken breasts
2 tbsp lemon juice
Olive oil
2 tbsp maple or golden syrup
2 – 3 tbsp Moroccan seasoning mix
Sprinkle of chilli flakes (optional)
1 onion, chopped
Salt
1 red pepper, chopped
Pepper
½C dried apricots, diced
1½C rice
1 tsp smoked paprika
2¾C water
2 tbsp cornflour or rice flour
Chopped parsley or coriander
1C chicken stock Combi Steam oven Hot Air + Steam 1. Set oven as above and preheat to 100oC. 2. Cut chicken to 2cm dice. 3. Toss in Moroccan seasoning, paprika and cornflour 4. Heat oil in frying pan and lightly brown onion and pepper. Add chicken and brown. 5. Add apricots, lemon juice, maple syrup, stock, chilli flakes, salt and pepper. 6. Stir, then remove from heat. Place in heatproof bowl and cover with foil. 7. Place rice and water in flat dish. 8. Place rice and chicken in oven and cook at 100oC for 30 minutes.
Delightfully Easy Apple Tarts makes 6 Ingredients 1 – 2 apples, cut in half and then cut into 3mm slices 1 sheet of ready rolled puff pastry (approx) ¼C – ½C apricot jam ¼C ground almonds ¼C raw sugar (optional) Compact oven Circulaire 1. Set oven as above and preheat to 200oC. 2. Cut pastry in half and then divide each half into 3 portions. 3. Prick central area of pastry, leaving a 2.5cm unpricked border around edge. 4. Spread 1 heaped tsp of apricot jam over central area of each pastry portion, then sprinkle with 2 tsp ground almonds. 5. Arrange overlapping apple slices in row down centre of pastry over almond meal. 6. Melt remaining jam with a bit of water in microwave or on stovetop, and brush over entire tart covering apple and pastry edges. 7. Sprinkle with raw sugar (optional). 8. Bake in oven for approximately 15 minutes or until pastry is puffed and golden. 9. Serve warm with cream or ice cream. You can replace apple with any other firm fruit, such as peaches, apricots, nectarine, plums.
Blueberry Lattice Pastries makes 8 Ingredients 4 sheets of flaky puff pastry, cut in half ½C ground almonds žC frozen blueberries 8 tbsp sweetened condensed milk 1 egg, beaten ŸC raw sugar Combi Steam oven Steam + Convection 1. Set oven as above and preheat to 220oC. 2. Prepare pastry by marking each half sheet into thirds across the width of the piece. Make downward diagonal cuts 1cm apart from the inside mark towards the outside of the pastry on both sides. 3. Sprinkle 2 tbsp ground almonds on the middle uncut portion of the pastry, leaving 1cm top and bottom clear, and top with a portion of the blueberries, then drizzle 1 tbsp sweetened condensed milk on top of berries. 4. Create lattice by folding one strip from the left, then one strip from the right over the berries, overlapping each other. Repeat for the remaining cut strips. 5. Seal ends together to contain fruit. 6. Brush with beaten egg and sprinkle with raw sugar. 7. Repeat for remaining pastries. 8. Place in oven and cook at 220oC for 20 minutes. Substitute any other thinly sliced fruit for the blueberries. Add chopped or grated chocolate to the fruit for a more decadent result!
Chocolate-dipped Anzac Biscuits Ingredients 1C rolled oats
2 tbsp golden syrup
1C flour
150g butter
1C soft brown sugar
1 tbsp water
1C dessicated or thread coconut
½ tsp baking soda
½C chopped dark chocolate (optional)
150g dark chocolate for dipping
½C chopped glace ginger (optional) Compact oven Circulaire 1. Set oven as above and preheat to 160oC. 2. In a large bowl, mix the rolled oats, flour, brown sugar, coconut, and the chocolate and ginger (optional). 3. In a saucepan melt butter, golden syrup and water. 4. Add baking soda and stir. 5. While it is still bubbling, pour mixture into well in dry ingredients and mix well. 6. Roll into balls (any size you like) and slightly flatten with the palm of your hand. Place on baking tray and put in the oven. 7. Bake for 15 minutes or until golden. 8. If you like, flatten tops of the biscuits slightly with spatula as soon as they come out of the oven, while they are still soft. 9. Allow to cool slightly before moving to rack to cool completely. (Hot biscuits are soft and easily broken.) 10. Melt 150g chocolate. (On an induction cooktop, use power level 2 to melt chocolate and when melted, reduce to power level 1.) Dip the base of the cooled biscuits into the melted chocolate. Turn upside down on baking rack until chocolate is set.
Enduring perfection. The Classic control knob by Guido Canali
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