Steam Ovens



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.



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.


Side Dish

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.


Main dish

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.


Main dish

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.


Main dish


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.






75g unsalted butter
1/2 cup castor sugar
1 tsp vanilla extract
1 egg
1 cup unbleached flour, sifted
1/4 cup almond meal
1/2 cup milk

1 tsp baking powder
2 cups frozen mixed berries


Place butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Add flour, almond meal and milk and beat until well combined.

Fold in berries that have been floured.

Spoon 1/3 cup of the mixture into each cup and place in a baking dish. 

Pour enough hot water into dish, to come halfway up the sides of the cups. Cover with foil and bake for 1 hour at 212/ 100, or until cooked when tested with a skewer.

Remove cups from baking tray and invert puddings onto plates.


1 pkg. wonton wrappers


1 cup bean sprouts




½ cup shredded carrot


1 bunch green onion

1 bunch cilantro

Choice to add firm tofu, shreddedor meat like

Shredded pork, duck or chicken in hoisin sauce


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


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



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.



Main dish
6 salmon fillets
1/8 cup fish sauce
1/3 cup white wine
2 limes, juiced
1 cup low sodium soy sauce
½ cup brown sugar
2 tbs sesame oil
2 tsp chopped garlic


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


Main dish

1 tbs sesame oil
1 garlic clove, chopped
1 tbs ginger, grated
3 tbs dememerra or palm sugar
2 tbs lime juice
2 tbs white miso
¼ cup light soy sauce
Sesame seeds and cilantro, optional


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 


Main dish
4  pieces bone in chicken
2 tbs extra-virgin olive oil, divided
3  large shallots, finely chopped
1 tbs unsalted butter
2  garlic cloves, minced
1 tbs grated peeled ginger
1/4 tsp turmeric
1/4 tsp sweet paprika
1 cup  water
2 tbs blood-orange preserves or bitterorange
1  spig of thyme
2  sprigs of cilantro
6  dried apricots, chopped
¼ cup  pine nuts, roasted


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
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.



1 cup white sugar
6 large eggs
2 cans sweetened condensed milk
2 cans evaporated milk
1 tsp pure vanilla extract 


Preheat oven to 325 degrees, convection setting.
Pour 1 cup sugar in warm pan over medium heat stirring constantly until it browns and
becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin or
all into a pie plate, swirling the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer blend the eggs together. Mix in the milks then the vanilla. Blend until it has a light
and smooth consistency.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish
and fill until it comes to over halfway up the sides of the ramekins. Bake for 30 minutes in the
water bath and check with a knife just to the side of the center. If knife comes out clean, it's
Alternatively you can cover it with plastic wrap and bake it in the steam oven at 85 degrees for
1.5 hours. No water bath needed.
Remove and let cool in refrigerator for at least 1 hour.
Invert the flan onto a plate and the caramel sauce will flow over the custard.  


Main dish
1.5 kg fresh grain fed chicken or bone-in, skin
on chicken pieces
2 green onions
4 slices fresh ginger
¾ tsp kosher salt
1/2 cup water
1.5 tbs sesame oil


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.




1.5 cups graham crumbs or ginger snaps

3 tbs. white sugar

1/3 cup butter, melted


24oz (3 pkg) cream cheese

8 oz Marscapone cheese or Greek yogurt

1 cup white sugar

1 tsp vanilla

4 eggs

2 oranges, zested and juiced

¼ cup unbleached flour

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 cup granulated sugar
½ cup granulated sugar
2 lemons
2 cups heavy cream
2 eggs, large
2 egg yolks
1 tsp vanilla extract  


In a dry 5 quart heavy saucepan cook 1 cup sugar over moderate heat, stirring slowly with a fork (to help
sugar melt evenly), until completely melted and golden. Immediately pour into ramekins making sure to
coat the bottom evenly.
Using a zester remove lemon peel and place in food processor with ½ cup of sugar until very finely
chopped. Squeeze enough juice form the lemons to measure ¼ cup.
In a saucepan bring cream and lemon sugar to just boiling, stirring. In a bowl whisk together eggs and
yolks and combine well. Continue whisking while slowly pouring the hot cream into the egg mixture.
Whisk in the lemon juice and the vanilla. Pour custard into ramekins.
Place ramekins into a solid steam pan and cover with foil. Select CUSTOM and cook on 212 for 45
minutes or until almost set in the centre when gently shaken. Refrigerate at least 4 hours or up to 2
Run a thin knife around the edge of the flan and gently rotate ramekin back and forth to make sure that
flan is loosened, invert a flat serving plate with a slight lip over ramekin and flip. 


Main Dish
2.5 kg pork belly 3 medium onions
3 tsp salt flakes or kosher salt 5 tbs olive oil
3 star anise juice of 1 orange
For the sauce
 1/2 cup brown sugar 1/2 cup red wine vinegar
3 star anise 1/2 cinnamon stick
pan juices 3 slices orange peel
1 cup chicken stock 1/2 cup white wine


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.


Breads, Cakes and Cookies
3 bananas, smashed 
3 tbs melted unsalted butter
½ cup sugar
1 cup greek 0% fat yogurt
1 egg + 1 egg white
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
1 ½ cups unbleached flour


Steam custom 212 degrees.
Cream butter and sugar until light.
Add wet ingredients and mix well.
Whisk flour, baking powder, soda and salt well in a bowl and add to mix in 2 stages.
Pour into a greased pan and steam for 65 minutes.
Cool on a rack before slicing.



1 cup half & half

1/2 cup brewed espresso or strong coffee

6 ounces bittersweet chocolate, coarsely chopped

1/4 cup sugar

2 large eggs

2 large egg yolks

1 tablespoon Kalhua, optional


Heat half and half, chocolate and espresso until warm.
Beat eggs and sugar in mixer for 3 minutes. Add Kahlua.
In a steady stream add cream mixture to eggs while beating slowly.
Place ramekins in a solid container and with a strainer to catch any air bubbles slowly pour egg mixture into dishes. Cover with aluminium foil.
Bake for 45 minutes on 180 steam or 325 in a convection oven as long as the solid container has water to halfway up the sides of the dishes.
Cool for at least 3 hours or overnight.


Breads Cakes and Cookies
2 cups flour
1tbs baking powder
1 tbs baking soda
1 tsp cinnamon
1/4 tsp salt
3 large eggs
1 egg white
1 cup sugar
1.5 cups apples, diced
1/2 cup vanilla yogurt


In a medium bowl sift dry ingredients and set aside
In a stand mixer beat eggs and sugar until light yellow and fluffy, about 5 minutes
Add apples and yogurt and mix to incorporate.
Fold in the dry ingredients until just blended. Do not overmix.
Pour batter into a 9 to 12 inch springform pan.
Cover with aluminium foil and steam for 1 hour at 212F / 100C
Cool in pan then put on plate and refrigerate