Your Recipe for Combi-steam Cooking

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Golden & Red Beet Salad

Steamed beets make a wonderful addition to green or grain salads and are very easy to prepare in the Steam Oven using the Steam Mode (Combi Steaming). When choosing beets for steaming try to use beets of a uniform size, begin by gently washing the beets to remove any dirt then place them in the perforated pan nested over the solid pan. This is really important to avoid the red beet juice staining the oven.

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Ingredients

2 - medium golden beets

2 - medium red beets


Other ingredients:


1 - head butter lettuce, rinsed and dried

1 - tablespoon snipped chives

¼ - cup olive oil

4 - tablespoons golden Balsamic vinegar

1 - teaspoon Dijon mustard

Preparation

Preheat the oven in the Steam Mode.


Remove the beet tops and rinse the beets clean to remove any dirt.


Place the beets in the perforated pan nested over the solid pan and steam for 30 - 40 minutes until very tender.


While the beets are steaming, set up your work space so you can easily peel the red beets without staining everything around you.  A low sided metal baking pan is ideal, or a cutting board covered in plastic wrap. 


Once the beets are cooled begin by sloughing off the skin of the golden beets with a sharp knife then set aside.  


To avoid staining your hands wearing disposable gloves is a good idea when handling the red beets. Once the beets are peeled and sliced they are ready to be combined with the salad.


Combine the ingredients for the dressing, toss the lettuce leaves with just enough dressing to coat, carefully fold in the golden beets and add a little more dressing if needed.  


Sprinkle the chives over the salad and add the sliced red beets.


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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