Your Recipe for Combi-steam Cooking
Select a Category then Double click on an image
This is a Combi Steaming recipe which is a Convection Steam.
When meatloaf is made with lean meats such as turkey it can be formed into a roll and cooked directly on a baking pan with a side of vegetables for an easy one dish meal. Because turkey is so lean it’s best to use dark meat.
1 - small yellow onion, finely chopped
2 - cloves, garlic minced
1 - carrot, finely diced
6 - cremini mushrooms, finely diced
½ - teaspoon mixed Italian seasoning
1 ¼ - lbs dark ground turkey meat
¼ - cup breadcrumbs
1 - egg, lightly beaten
¾ - cup ketchup or BBQ sauce
½ - teaspoon Kosher salt
Saute the onions over moderate heat for a few minutes then stir in the garlic and cook for a few minutes.
Stir in the carrots, mushrooms and Italian seasoning and cook covered with a little water or stock until the carrots have softened, about 8 - 10 minutes.
Heat the oven to Combination Convection Steam 350 degrees.
Combine the turkey, breadcrumbs, egg and ½ cup of the ketchup or BBQ sauce and season with the salt and pepper.
Stir in the cooked vegetables and place the mixture on a rimmed baking sheet lined with parchment.
Shape the mixture into a long thin log and brush with the remainder of the ketchup or BBQ sauce.
Toss the vegetables with a little oil and arrange on the baking sheet next to the turkey.
Allow approximately 35 - 40 minutes to cook the turkey and 10 minutes for resting before slicing.
Serves 4 - 6
Watch Related Video
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.
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
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.