Your Recipe for Combi-steam Cooking

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Bulgur Salad with Raw Vegetables

For this recipe you will be using the Steam Mode mode (Combi Steaming).


Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish.  Serve with flatbreads, grilled meats or fish or just enjoy as a salad.

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Ingredients

¾ - cup bulgur

1 - 2” wedge red or white onion, finely minced

1 - cup cherry or grape tomatoes cut into quarters

2 - small cucumbers, cut into small chunks

1 - cup flat-leaf parsley leaves, coarsely chopped

½ - cup pitted Kalamata olives

1 - cup canned garbanzo beans, rinsed (optional)

½ - tsp dried dill

½ - cup evoo

4 - tbsps white balsamic vinegar

¼ - cup crumbled Feta cheese

Preparation


Preheat the Steam Oven in the Steam Mode (Combi Steaming).


Place the bulgur in the solid pan and add just enough water to barely cover the grains.


Steam for 15 minutes and check for doneness. If there is a little residual liquid it will be absorbed while the bulgur is standing at room temperature. If there is a lot of residual liquid then strain the bulgur in a fine mesh strainer.


Combine the onion and tomatoes in a small glass or stainless steel bowl.


Combine the oil and vinegar to make a dressing; season with sea salt & freshly ground black pepper and sprinkle a little over the tomato onion mixture; set the tomatoes aside to marinate while you prepare the remaining ingredients.


Combine the remaining ingredients in a medium sized bowl. Fluff the cooked bulgur with a fork and add to the bowl; stirring gently to combine; stir in the tomatoes and toss gently with the remaining dressing.  For added flavor crumble some Feta cheese into the salad 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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