Your Recipe for Combi-steam Cooking

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Braised Turkey

This Steam-Braising recipe has a wonderful combination of vegetables and dried fruit but the key is the fresh herb mixture that is stirred in at the end. The ingredients for the braise go together very quickly, but it takes some patience to prep the garnish. Having some prepped parsley and cilantro on hand is always useful so it’s worth the effort. It’s hard to find turkey year round so I try to keep some in the freezer as I enjoy this dish year round substituting carrots when butternut squash is unavailable.


In the traditional recipe the seasoned turkey thighs are seared on the cooktop before being placed over the vegetables and slowly cooked for 1 ½ hours.  You can also sear the turkey thighs at high temperature in the Steam Oven while you assemble the other ingredients, then change the Mode and temperature and slow-cook the braise. Easy and delicious.

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Ingredients

Turkey:


2 - small turkey thighs or 1 large

1 - tablespoon vegetable oil

1 - teaspoon Old Bay seasoning

1 - teaspoon Kosher salt

¼ - teaspoon garlic powder

¼ - teaspoon ground Allspice

Ground pepper to taste


Vegetables & Dried Fruit


1 - large red or yellow onion, cut into 1” dice

2 - cups butternut squash, cut into 2” cubes (substitute carrots if you prefer)

1 - large sweet potato or yam, peeled and cut into 2” cubes

1 - 28oz can, plum tomatoes, chopped

1 - can Garbanzo beans, drained

½ - cup dried apricots cut in half

½ - cup golden raisins


Place the seared turkey pieces on top of the vegetables and cook in the Convection Steam Mode 300 - 325 degrees for 1 ½ hours until the meat is very fork tender. Now you can prep the garnish.


Garnish:


½ - cup Italian parsley leaves chopped

½ - cup cilantro leaves chopped

1 - lemon zest and juice

1 - tablespoon fruity olive oil

Sprinkle of sea salt

Preparation

Preheat the Steam Oven in the Convection Mode 400 degrees (no steam). 


Combine the seasoning and oil in a small bowl and rub into the turkey thighs, cook on a rimmed baking sheet for 15 minutes or so until the fat has rendered and is sizzling. 


Meanwhile combine the remaining ingredients in a large oven casserole.


Final Steps


Combine the ingredients in a small bowl with a dash of chili flakes if you like a little spice.


Remove the casserole from the oven and place the turkey on a plate to cool. 


When cooled enough to handle, slice or shred and stir back into the casserole with some of the garnish and sprinkle more garnish over the top before serving.

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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