YOUR RECIPE FOR STEAM COOKING
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Herbed Mushroom Flan
You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked.
1 tbsp unsalted butter
1 tbsp olive oil
2 cloves garlic, minced
8 oz assorted mushrooms, cleaned and chopped
2 tbsp fresh parsley or
¼ tsp herbs de Provence
1 cup cream
3 large eggs
¼ cup freshly grated Parmesan cheese
6 4 oz ramekins or 1 8” tart pan
Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool.
Heat the oven in the Steam mode 100% Humidity + 212 degrees.
Grease each of the ramekins with a little spray oil and place into the perforated pan.
Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese.
Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs.
Cook for 25 - 30 minutes until set.
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Slow Roasted Pork Shoulder
Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation.
As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results, place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.
Keep the temperature low and allow 3 - 4 hours, it will be well worth the
1 pork shoulder 3 - 5lbs
1 small yellow onion, peeled and quartered
4 cloves garlic, peeled
1 tbsp ground cumin
1 tsp mild chili powder
1 tbsp dried mixed Italian seasoning
1 tbsp Kosher salt
Freshly ground pepper
¼ cup olive oil
1 tbsp apple cider vinegar
Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C.
Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C.
Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.
Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.
Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.
Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.