YOUR RECIPE FOR STEAM COOKING
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Poached Salmon Salad with Potatoes and Hard Boiled Eggs
If your oven has a large perforated pan you can cook the potatoes, eggs and green beans all on the same pan. Begin by cooking the potatoes and eggs and set the timer for 12 minutes. Then add the green beans and salmon to the oven and set the timer for another 8 minutes. The salmon is best cooked in a small solid pan or on a rimmed ¼ size baking sheet.
Ingredients
1 - piece salmon, approx 1lb
1 - small lemon, halved, one half sliced
¼ - teaspoon herbs de Provence
1lb - small red or golden potatoes, cut into quarters
2 - large eggs
½ - lb French style green beans
¼ - red onion, finely minced
½ - cup Mediterranean black olives
Dressing
4 - tablespoons olive oil
1 - tablespoon red wine vinegar
½ - teaspoon Dijon mustard
Sea Salt and freshly ground pepper to taste
Serves 4 - 6
Larissa Taboryski
Preparation
Begin by steaming the potatoes and eggs, place them in the solid pan and set the timer for 12 minutes. Meanwhile, trim the green beans and prepare the salmon.
Place the sliced lemons in a small solid pan and add enough water to just cover the bottom of the pan, add the salmon and season with the herbs and a sprinkle of kosher salt. After 12 minutes add the green beans to the perforated pan and slide the solid pan with the salmon into the oven.
Set the timer for 8 minutes and cook until the potatoes are tender, and the green beans crisp tender and the salmon just set. Immerse the eggs into cold water to cool them down.
Let the potatoes cool slightly before combining with the chopped onion and the dressing while still warm. Fold in the green beans and olives then peel the eggs and cut into quarters.
Place the potatoes and vegetables in a shallow serving bowl, scatter the cherry tomatoes on top and garnish with the eggs.
The salmon can be served on the side or flaked and combined with the vegetables.
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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
Larissa Taboryski
Ingredients
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
Preparation
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.
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