Your Recipe for Combi-steam Cooking

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Braised Turkey with Butternut Squash, Chickpeas and Tomatoes

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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Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.


*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.



Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Preparation

Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.


Heat the steam oven in the Steam Mode 212°F. 


Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.


Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  


When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

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