YOUR RECIPE FOR STEAM COOKING
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Fish Pie with Wild Cod and Shrimp
The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Combi Steam Oven. Instead of preparing the ingredients in individual saucepans prior to assembling the casserole everything can be cooked in the Steam Oven using the Steam Setting at the same time.
1 - lb, firm white fish like wild Cod
½ -lb uncooked, shelled & deveined shrimp
3 - cups milk
2 - bay leaves
1 - small onion, peeled & studded with 4 cloves (optional)
4 - eggs
2 - medium russet potatoes, peeled & cut into 1” cubes cheese
6 - tablespoons, butter
3 - tablespoons, flour
¼ - cup grated Cheddar
Begin by steaming the potatoes and eggs, in the Steam mode, then add the fish. Be sure to use a timer to keep track of the different cooking times.
Steaming the potatoes for mashed potatoes - 30 - 35 minutes
Steaming the eggs for hard boiled eggs - 20 minutes
Poaching the fish - 6 - 8 minutes
While the above ingredients are steaming, prepare a bechamel sauce on the cooktop.
When the fish is removed from the oven, set it aside to cool and make a Bechamel sauce with the warm milk. Then when the potatoes and eggs are ready you will layer the seafood into a casserole with the eggs and bechamel sauce and top with the mashed potatoes and a sprinkle of cheese. The casserole can then go back in the oven to heat through or cooled, refrigerated and baked the next day.
Place the fish and shrimp in a solid oven pan with the milk and bay leaves and onion, if using.
Place the eggs in a perforated pan or they can just rest on the oven rack.
Place the potatoes in a solid oven pan with ¼ cup of water and a pinch of salt.
Preheat the oven in the Steam Mode 100% Humidity, 212 °F.
Place the pans in the oven, set the timer for 6 minutes, remove the seafood and re-set the timer for 15 minutes. When the 15 minute timer elapses remove the eggs and place in cold water to cool. Reset the timer for another 10-15 minutes for the potatoes, they need to be very soft to mash.
Remove the seafood, place in a casserole pan, gently flake the fish and set the milk aside to cool.
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BBQ Pulled Turkey
Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.
The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.
For the BBQ sauce
2 tbsp butter + 1tbs oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
Combine the following ingredients
3/4 cup of apple cider vinegar
¾ cup ketchup
1 Tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp dry mustard powder
2 tsp smoked paprika
1 cup water
For the turkey
2 bone-in turkey thighs or a combination of bone-in leg and thigh or leg and breast
1 tsp smoked paprika
2 tsp Kosher salt
1 tsp pepper
1 Tbsp chipotle chili in adobo sauce (optional)
A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.
Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.
Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.
Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C).
Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.
In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.
Serves 4 - 6