Your Recipe for Combi-steam Cooking
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Potatoes Steam Roasted with Tomatoes and Capers
For this recipe you will first use Steam Mode and then Convection Roast.
3 - lbs small golden potatoes, steamed till just barely tender about 15 minutes
Cooled and cut nto ½” thick slices
1 - 10oz container cherry tomatoes, halved
2 - cloves garlic, crushed
½ - teaspoon dried oregano
1 - tablespoon salted capers, rinsed well
3 - tablespoons olive oil
¼ - cup fresh basil leaves, washed dried and finely minced
First steam the potatoes. Set them aside to cool then cut them into ½” thick slices.
Gently toss the potoatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet.
Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes.
Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp.
Transfer to a serving platter and top with the fresh basil.
4 - 6 Servings
Watch Related Video
Steamed Bone-In Chicken for Salads
Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.
*This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven.
1 bone is chicken breast
1 whole chicken leg
1 small onion, peeled and halved
1 small carrot, trimmed and scrubbed
1 celery stick
1 bay leaf
1/4 tsp mixed Italian seasoning
3 stalks fresh parsley (optional)
2 cups cold water
Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.
Heat the steam oven in the Steam Mode 212°F.
Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.
Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.
When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.