In a 9 x 12 baking dish combine water, cream, ½ the cheese and pasta.

Add spinach and optional meat, salt and pepper.

Top with the rest of the cheese and a sprinkling of bread crumbs (3 tbs).

Oven mode:

Combination steam. Convection plus. 375 degrees, 80% humidity, 40 minutes.

Press complete the cooking stages. Press continue. Start now.

Optional: up to 1.5 cups finely chopped meat (sausages, roast red meat or poultry)

1 kg        Ground turkey                                 

3             Green onions, chopped

½ tsp      Ginger, chopped

1 tsp      Lemongrass, chopped

1             Handful cilantro, chopped

2tbs       Lime juice, fish sauce, chopped garlic

*Mix all ingredients except the lime juice and the fish sauce until ready to cook. Shape into meatballs.

Cook in steam oven for 7-9 minutes and brown the finished meatballs in the oven for 3 minutes.

Serve on a bed of steamed Napa cabbage with shredded carrot, bean sprouts, snow peas, jasmine rice and peanut sauce.

PEANUT SAUCE

4 cups    Roasted red skinned peanuts, chopped in food processor

½ cup     Dark brown sugar, lime juice, (about 3)

¼ cup     Sweet soy sauce (available at larger Asian grocery stores)

1             garlic clove, chopped and lemongrass, chopped

2 cups    Water

2 cups    Coconut milk

1- 2 tsp  Sambal Oelek or another Asian hot sauce

*Add water first and whisk the sauce until the water is incorporated, then add the coconut milk and repeat. Cook all ingredients on a very low heat until the colour turns dark brown.

2 tablespoons grapeseed, pomace or vegetable oil

2 tablespoons (1/4 stick) butter, melted

3 duck sausage, remove from casing

1 cup diced celery

1 cup diced onion

1 cup diced apple, fig, apricot, peach or pear

1 tablespoon chopped fresh parsley

2 teaspoons summer savoury or sage

8 cups 1-inch cubes French bread, corn bread, pain de mie

1 Ltr. low-salt chicken broth

3 large eggs, beaten to blend

In a sautée pan fry onions and celery until soft using the butter and oil

Add sausage and break up the meat. Add the fruit and mix well. Add a little of the stock to soften the mixture.

In a large bowl put bread pieces, parsley and savoury and add the sautéed mix.

Add beaten eggs and some stock, making it moist, not soupy.

Place in casserole dish or large steam unit tray and cover with aluminium foil

Steam for 30 minutes at 212 degrees.

Add more stock after 15 minutes if it seems to dry.

You can keep in the warming drawer for another 1 hour.

500g Ricotta cheese

1 Bag or bunch spinach

1 Bunch swiss chard

50g Parmesan

50g Bread crumbs

1 Package wonton wrappers or

fresh pasta sheets

Salt and pepper to taste

Wash your greens and place in solid steam insert pan.

Steam for 4 minutes or Masterchef under chard or spinach setting.

Chop the greens and place in a bowl with all other ingredients except wrappers.

Make 3 tortelloni at a time and keep all other wrappers under a moist towel.

With a bowl of water at your station moisten entire wrapper before filling or closing it.

Using a teaspoon make a little ball of filling and place in the middle of the wrapper.

Fold over to make a triangle or semi-circle and pinch the ends together.

Take two ends and press them together with a slight fold in the middle.

Steam for 12 minutes at 212 degrees in custom setting.

Toss cooked pasta in butter and fresh herbs and serve.

Or make a blue cheese and bacon sauce by cooking 100g of bacon and 2 shallots until crisp, adding

crumbled blue cheese until melted and 250 mL table cream.

Add salt and pepper and toss pasta, letting it cook for a minute or so until all the pasta is coated.

Top with walnut pieces.

2/3 cup red onions, sliced

½ tsp      salt

2 tbs      lime juice

¾ cup     plain yogurt

2 tbs      fresh cilantro

Brown chicken over medium high heat until browned.

Fry onions, stirring occasionally, until almost softened, about 10 minutes.

Put chicken back into skillet and add orange juice, stock, curry paste, garlic and ginger.

Cover and cook on low for 45 minutes to 1 hour.

Take chicken out leaving onions in skillet. Put chicken on serving platter.

Whisk flour with ¼ cup of pan liquid and put into skillet. Cook on high until thickened.

Pour over chicken and serve with basmati rice and pappadums.

Meanwhile sprinkle onion with salt and let stand for 15 minutes. Rinse in cold water and pat dry.

Toss with lime juice in a small bowl.

Serve the toppings in small bowls at the table.

½ cup     whipping cream

1 tsp      salt and pepper

2 tbs      fresh herbs, finely chopped

2 tbs      onion, chopped

1/3 cup roasted red pepper, finely diced

½ cup     spinach leaves, fresh and finely chopped (optional)

2 tbs      parmesan cheese, freshly grated

3 tbs      goat cheese, dollops

8             eggs

Lightly spray a muffin tin or ramekins with vegetable oil spray

Mix all ingredients together in a bowl. Put into ramekins. Cover with foil tightly

Fill reservoir with water and set steamer to 100°C (212°F)

Set timer for 15 minutes and press start

Check when timer beeps to see if eggs are set. If not, reset timer for an additional 8 minutes and press start.

When the timer beeps again, remove the dish and check to see that eggs are set

Remove foil immediately so that condensation does not form and rain on the frittata

Wait a minute before reversing it onto a plate.

Gremolata

1 bunch curly parsley

4 sprigs fresh mint

2 cloves garlic, peeled

1 lemon, zested

1 tsp Dijon mustard

4 tbs olive oil

Kosher salt and pepper to taste

Wash and thoroughly dry the parsley and mint.

Combine all the ingredients except salt and pepper in a food processor, adding more olive oil to thin the

mixture out, to taste.

If it is too bitter add 1 teaspoon of honey. Add salt and pepper to taste.

Gremolata can be kept in a Mason jar or airtight container for up to a month.

Choose wild salmon fillets or a side and filet into equal servings.

Spoon gremolata on top of each fillet.

Follow Masterchef Steam oven instructions or steam for 5 minutes until opaque.

Serve immediately or at room temperature.

1 cup bean sprouts

Shred cabbage and carrots, thinly slice green onion. Assemble wontons

Lay lettuce leaves in steam tray. Place dumplings on top, steam for 6 minutes at 212 degrees

Prepare sauce with the following ingredients to your taste

Fish sauce

Soy sauce

Rice wine vinegar

Ginger

Green onion

Sesame seed

Brown sugar

Maple syrup

½ cup  granulated sugar

3                      eggs

1 can               sweetened condensed milk

1 ½ cups          coconut milk

2                      limes, juiced

¼ cup              shredded coconut, toasted

Directions

In a small saucepan heat sugar until it turns golden amber. Divide into ramekins and set aside.

Put eggs, milk and lime juice in a blender and mix until all is incorporated.

Skim the bubbles off the top and discard.

Divide into ramekins and put into perforated steam insert. Cover with foil.

Set temperature to 185 degrees and set time for 55 minutes.

Place in steam oven when beep sounds.

When cooking has finished remove foil and place in refrigerator until completely cooled.

Run a hot knife around edge and invert onto a plate.

Top with toasted coconut if desired.

In a large bowl combine all liquids
Pour over the salmon and let rest while you prepare your side dishes
Heat steam oven to 212 degrees on custom setting
Cook for 7 minutes and continue brushing with the glaze after cooking process is done

Place fish fillets in a solid pan.
Make the sauce in a separate bowl and put over the fish.
Steam for 4 to 6 minutes, depending on the thickness of the fillet.
Keep the sauce and serve with the prepared plate. Serve with greens and enoki mushrooms 

Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken,
without turning, 5 minutes. Transfer to a plate.
Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat,
stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook,
stirring, 3 minutes.
Stovetop: Add chicken with any juices from plate, and 1/2 teaspoon salt to shallot mixture and turn
chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30
minutes. Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots.
Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
Steam Oven: Put entire mixture in solid steam pan and cook on Custom setting at 212 degrees for 40
minutes.
 
To serve transfer chicken to a platter and keep warm, covered. If sauce is not thick bring to a boil,
stirring occasionally, until reduced to about 1 cup. Discard herb sprigs and cinnamon stick.
Spoon sauce over chicken and sprinkle with pine nuts and freshly chopped cilantro.

Wipe chicken dry and salt the chicken. Slice green onions and ginger and place in solid steam pan. Put in
water and chicken and steam 212 degrees for 45 minutes for a whole chicken and 20 minutes for pieces.
Take chicken out of broth and keep aside until skin is dry to the touch. Cut whole chicken into pieces and
arrange on a platter. Add ginger sauce in a bowl on the platter and serve with white rice of your choice.
 
 
Ginger sauce:
3 green onions
3 tbs. ginger
3 tbs. vegetable oil
 
In a food processor or by hand make a rough paste and leave for an hour for the flavours to meld. If
desired add a tablespoon of honey.

Rub the salt and pepper into the meat.
Make a mixture from the other ingredients and spoon onto the meat. Let it rest at room temperature
for ½ an hour before putting in the oven.
On the Master Chef program follow instructions and insert Roast Probe.
In a regular oven preheat oven to 425 Fahrenheit and roast for 20 minutes. Turn the oven down to 325
for another hour for rare.
Let the meat rest for 15 minutes (tented with foil but not wrapped) before slicing.
Use the bones for a rich stock.

Caramel Topping:

¼ cup water

½ cup sugar

2 tbs butter

½ cup heavy cream

Crust: Mix ingredients and press into a 9 inch springform pan.

Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Add Marscapone, juice and vanilla, then flour until it is well incorporated.

Pour over crust into springform pan.

Combination steam. Surround bake, 275 degrees, 100% humidity, 35 minutes.

Turn off oven and cool cake for an hour with the door closed. Transfer cake to refrigerator and chill overnight.

Caramel: Bring water and sugar to a boil. Continue to boil until it begins to brown. Add butter, remove from heat and whisk together. Add cream and mix until creamy. Allow it to cool slightly and drizzle on each slice.

1. Chop the vegetables and set aside
2. Sweat the onions in olive oil for 5 minutes and add the sausage meat, breaking it up into very fine pieces
3. Add the bell peppers and spinach leaves and incorporate thoroughly. Cook for 10 minutes.
4. Add the seasoning with salt and pepper to taste.
5. Add 1/2 a can of tomatoes and stir. Take off heat.
6. Place zucchini halves on a baking sheet and scoop meat mixture into them. Spoon the remaining tomotes on top and sprinkle with cheese.
7. Convection bake at 350 degrees for 30- 45 minutes, depending on the size of the zucchini.
8. Serve with a mixed green salad.

Place sliced onions with skin on at the bottom of a roasting dish. Score the fat of the belly and rub olive oil, salt and pepper on top. Place the star anise in the pan and place in oven. Set to combination steam Convection 320 degrees with 70% humidity for 2.5 hours.

Second stage is convection 375 degrees with 60% humidity for 30 minutes.

Let the meat rest for 20 minutes before cutting. Put all the pan juices in the sauce for added flavour.

Bring the ingredients to a boil and cook for 10 minutes. Simmer for 1 hour.

2 tbs    Chinese 5 spice powder
1 tsp    chopped garlic
1 tsp    chopped ginger
½ cup  Sweet soy or Hoisin sauce

Directions

Rub ginger and garlic into the meat.
Sprinkle 5 spice powder over ribs.
Pour sauce over ribs.
Set oven on Steam combination. Surround. 300 degrees. 100% humidity. 4 hours

Serve with sticky rice and broccoli with sesame seeds

3 cups             warm water

1 ½ tbs            kosher salt

1 ½ tbs            bakers yeast

6 cups             unbleached flour

In a large vessel put ingredients in the order listed.

Stir with a wooden spoon until flour is all incorporated.

Leave dough, covered, to proof on counter until doubled in size, about 2 to 5 hours.

You can leave this in the fridge for up to 2 weeks, taking a piece when you need a bread.

Dust your hands and the surface to shape your dough.

Pull out a grapefruit size piece of the dough and form it into a ball.

Put dough on a baking tray dusted with flour and slash the top of the ball. Dust the top with flour. Leave for 20 minutes to rest.

Set oven to combination steam, convection plus, 400 degrees, 80% humidity, 47 minutes.

When the oven beeps and has come to temperature place the formed dough into the oven.

Let it cool for at least 10 minutes after you take it out of the oven.

16-20 lb           Free-range young turkey
Bunch              Fresh sage
Bunch              Fresh thyme
2                      lemons, halved
2                      onions, quartered
1                      whole garlic, skin on
6                      slices bacon
3                      carrots, sliced lengthwise
2 tbs                kosher salt

Directions

Set oven to combination steam, Surround, 425 degrees, 100% humidity, 35 minutes, another stage, convection plus, 325 degrees, 80% humidity, 1 hour 40 minutes. 

Cut carrots and place in the roasting tray, about the circumference of the turkey. 

Stuff the cavity with 1 onion, 2 lemons, half the garlic and some whole sage and thyme sprigs. 

Chop thyme and sage and set aside. 

Rub salt into skin of turkey and sprinkle with herbs. 

Place bacon on top of the turkey. 

Put remaining onion, garlic buds and herbs around the turkey and place in oven. 

Remove bacon from the top and place in the pan when it is time to rest the bird. 

Check that the internal temperature at breast and thigh is between 160 and 170 degrees. 

Wrap the turkey with an old bathe towel or aluminium foil and rest for at least ½ an hour to 45 minutes. The final temperature should be 185 degrees. 

Get all the pan juices and make a gravy from this, leaving the bits in until straining. 

Chop all vegetables, sausages and herbs and set aside. 

Put rice in the casserole dish and put vegetable stock on top. Mix well. 

Place vegetables on top of rice and put the tomato sauce on top. 

Combination steam. 

Convection plus. 

302 degrees Fahrenheit. 

100% humidity. 

60 minutes. 

3 cups water
4 cups  dried pasta
2 cups  Tomato sauce
1 cup  Ricotta cheese
½ cup  Mozarella and parmesan
¼ cup  Bread crumbs
Salt, pepper to taste

In a 9 x 12 baking dish combine water, pasta, sauce and ricotta.
Mix the cheese and breadcrumbs and put on top of the baking dish.

Two stage cooking mode:
Combination steam. Convection plus. 375 degrees, 80% humidity, 40 minutes.
Add a cooking stage. Broil. 437 degrees, 20% humidity, 5 minutes.
Press complete the cooking stages. Press continue. Start now.
Place pan in the cold oven.