Your Recipe for Combi-steam Cooking

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Curried Sweet Potato and Kale Salad

For this salad I find the yellow fleshed sweet potatoes work best rather than the garnet yams. When working with these sweet potatoes I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots. The potatoes take approximately 15 minutes to steam and the kale approximately 8 minutes.  Let the vegetables cool before combining with the dressing and you will have a surprisingly flavorful side dish.

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Ingredients

2 large sweet potatoes

½ bunch red or Dino kale, stems removed, leaves coarsely chopped

½ cup mayonnaise

1 tsp curry powder

½ tsp ground cumin

2 cloves garlic, finely minced

Preparation

Heat the Combi steam oven in the Steam mode 212 degrees.


Place the prepped potatoes in the solid pan and add a ¼ cup of water, cook the potatoes for 15 minutes until tender but not falling apart. Cool before combining with the kale and dressing.


Place the kale leaves in the perforated pan and steam for approximately 8 minutes until the leaves have softened. Remove the pan from the oven and set aside to cool. Blot the leaves with paper towels if needed to remove any excess moisture.


Combine the dressing ingredients and add salt and freshly ground pepper to taste. Gently fold the cooled sweet potatoes and kale with the dressing.


Serves 4

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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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