Your Recipe for Combi-steam Cooking

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Mushroom Flan in the Combi Oven

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.

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Ingredients

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

Preparation

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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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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