Your Recipe for Combi-steam Cooking

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Italian Seafood Salad & Potato Artichoke Salad

Actually this easy to make salad is delicious year round, but  what I really want you to grasp is that your Combi Steam Oven is ideal for steaming multiple foods at one time and makes prep for salads so much easier. All you have to do is prep the vegetables, steam the seafood, chill them altogether and toss with a nice lemony olive oil dressing….and of course some red chili flakes.

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Ingredients

1 - 1lb bag assorted seafood medley, calamari, shrimp & bay scallops (TJ’s or Costco)

2 - small lobster tails, optional, removed from the shell and cut into ¼”  thick slices

½ - fennel bulb, thinly sliced

½ - red onion, thinly sliced

¼ - cup Italian parsley, finely chopped

3 - cloves garlic, pressed or minced


Potato Artichoke Salad


2lbs - small golden potatoes, cut into quarters or rounds

¼ - red onion, finely chopped

½ - cup artichoke hearts, drained and quartered

1 - cup small tomatoes, halved

2 - handfuls arugula or other greens

Preparation

Heat the Combi Steam Oven in the Steam Mode 212 degrees + High Humidity. 


Place the seafood in the solid pan with ½ a cup of water, a splash of white wine and some lemon slices.  Steam for 4 minutes then remove from the oven.Transfer the cooked seafood to a stainless steel bowl and set over ice to stop it cooking and quickly cool it down.


Combine with the chopped vegetables and refrigerate for at least 4 hours or overnight.

Before serving, toss with some fruity olive oil, freshly squeezed lemon juice and a dash of red chili flakes and  freshly ground pepper.


Potato Artichoke Salad


I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor.  Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet.


Preparation:


Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing.  Set aside to cool them.

Combine with the onion, artichoke hearts and tomato.  Gently toss with the vinaigrette of your choice then fold in the greens.  Season with salt and pepper 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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