Your Recipe for Combi-steam Cooking

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Slow Roasted and Broiled Chicken Wings

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.


I find the best way to finish the wings is  with high heat using the Broil Mode in your Convection oven. 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.

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Ingredients

16 - chicken wings, cut into 2 sections

1 - tbsp Five Spice powder

1  - tsp granulated garlic

Vegetable oil for broiling


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

If your oven has a Slow Cooking mode, select this mode or select the Convection steam  mode 200 degrees. If using a Convection oven, select the Convection mode 200 degrees.


Pat the chicken wings dry with a paper towel and rub all over with the seasoning and kosher salt.


Spread onto a rimmed baking sheet and place in the center of the heated oven and cook for 20 minutes. Remove from the oven and drizzle the wings  with just enough vegetable oil to coat the wings evenly. Place an oven rack in the top third of the Convection oven but not so close that the wings will burn and heat the oven in Broil Mode 450 degrees for 5 minutes.


Place the wings in the oven and cook for 5 minutes, then carefully turn them and cook for another 5 minutes so they brown evenly all over. When golden brown, remove the wings from the oven and toss with the sauce.


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

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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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