Your Recipe for Combi-steam Cooking

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Roasted Potatoes with Tomatoes and Capers

For this recipe you will first use Steam Mode and then Convection Roast.

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Ingredients

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

Preparation

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

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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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