YOUR RECIPE FOR STEAM COOKING
Select a Category then click on an image
Slow Roasted Chicken Wings
Low Temperature Roasting Mode
One way to achieve great results when roasting is to first cook the meat at a low temperature then finish cooking it on high heat. This method ensures the meat is tender and juicy but also has a nice crisp crust.
Chicken wings cooked this way will not have the same crispness as fried chicken wings but they will be delicious nonetheless. The wings can be cooked at a low temperature in either a Combi steam oven or a Convection oven for approximately 30 minutes. After this initial cooking the oven mode and temperature are changed and the cooking is finished at high heat to crisp the skin. If necessary a few minutes under the broiler adds the final flourish.
If using a sauce with sugar you will achieve good results by tossing the cooked wings in the sauce at the end of cooking rather than broiling them with the sauce as any sugar in the sauce will burn during the broil process.
A couple of simple to prepare salads make a great accompaniment for these wings.
Ingredients
16 chicken wings, cut into 2 sections
1 tbsp Five Spice powder
1 tsp granulated garlic
8 tbsp butter melted, divided
Finishing Sauce
¼ cup soy sauce or tamari
1 tbsp sweet chili sauce
2 tbsp honey
1 tbsp sesame oil
Steamed Snap Pea and Asparagus Salad with Radish
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Preparation
Steam Oven Method
If your oven has a Slow Cooking or Low Temperature Cooking mode, select this mode OR select the Convection steam mode 200 degrees.
Convection Oven Method
If using a Convection oven, select the Convection Bake or Convection Roast mode 200 degrees.
Pat the chicken wings dry with a paper towel and rub all over with the seasoning and kosher salt and toss with the 1/2 of the melted butter. Spread the wings onto a rimmed baking sheet and place in the heated oven and cook for 30 minutes. Remove the tray from the oven and toss the wings with the remainder of the melted butter.
Heat the Convection oven in the Convection Roast or Convection Bake mode to 450 degrees. Place the chicken wings in the upper third of the oven and cook for 15 minutes. Remove the wings and toss with the sauce, return the pan to the oven for a few minutes to heat through. For additional browning or crisping change the oven mode to Broil Hi or 500 degrees and cook for 5 minutes.
Finishing Sauce
Combine the ingredients in a small saucepan and bring to a boil. Simmer for 5 - 8 minutes until the sauce reduces and thickens. Pour over the wings when they come out of the oven and turn to coat them
Steamed Snap Pea and Asparagus Salad with Radish
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan, slide into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6
Larissa Taborisyki
WATCH RELATED VIDEO
Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
Larissa Taboryski
Ingredients
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Preparation
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6
Watch Related Video
