Your Recipe for Combi-steam Cooking
Select a Category then Double click on an image
Wild Cod with Peppers and Olives, Steam Roasted
This is a Combi Steaming recipe which is a combination Convection and Steam.
One dish oven meals are the easiest way to cook a nourishing meal when time is short. You can roast almost any vegetables with success in a Steam Oven so vary the vegetables and season them to suit your palate. Since fish cooks so quickly you need to plan the timing of the vegetables you are cooking, and allow 6 - 8 minutes cooking time for the fish. Timing of course will depend on the thickness of the filets.
2 - cups broccoli florets, cut into ¾” thick slices
¼ - red onion, cut into ¼” slices
½ - red or yellow pepper, cut into ¼” thick slices
¼ - cup pitted Kalamata olives
1 - tablespoon olive oil
1 - lb wild cod, drizzled with olive oil and some Italian seasoning
Heat the oven in the Combination Convection Steam Mode 375 degrees.
Gently toss the ingredients in the oil and spread onto a rimmed baking sheet, cook for 12 - 15 minutes.
Remove the pan from the oven and make a space for the fish. Add the fish to the pan and cook for an additional 5 - 6 minutes until the fish is firm to the touch.
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.