oven

White chocolate and Cinnamon Palmiers

White chocolate and Cinnamon Palmiers

Palmiers are bites sized pastries that have a heart shape, light and sweet morsels of sweet goodness, when baking the sugar caramelizes adding a rich flavor to these little pastry bites. These are a great to whip up when hosting and afternoon tea. Cinnamon and white chocolate is a perfect flavor combination. These light and fluffy pastries will set your taste buds into over drive mode. Best of all they can be made ahead and placed in the freezer and baked as required (after step 4).

The addition of steam helps us achieve that beautiful ‘puffy’ flaky pastry’, if you do not have a combination steam oven fan bake at 180C for a couple of extra minutes.

white chocolate and cinnamon palmiers

Ingredients

2 sheets puff pastry

2tsp cinnamon

2Tb brown sugar

120grams white chocolate

  1. Preheat combination steam oven to 180C quarter steam or standard convection over to 180C fan bake. Line 2 baking trays with baking paper.
  2. Sprinkle ingredients evenly over 2 sheets of pastry.
  3. Fold the left side and right side of the pastry in to the centre and lightly press, fold the left side and the right side of the pastry in half again.
  4. Cut into 1cm lengths. Place onto baking trays with a 1cm gap between palmiers.
  5. Bake for 12 minutes or until pastry is golden.
  6. Line a baking tray with baking paper. Melt white chocolate, dip half of each palmier into white chocolate, place onto the baking paper and allow to cool.IMG_3070

Serve with tea of coffee or as a part of a high tea platter.

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Slow cooked pork shoulder with braised fennel

Slow cooked pork shoulder with braised fennel

This delicious slow cooked pork recipe is slightly smokey with just a hit of sweetness. The onions and the fennel just about dissolve during the cooking process, if you do not like the taste of fennel your can omit it. This pork dish is really versatile can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta. I chose to serve the pork with roast potatoes with a sprinkle of rosemary and a capsicum.

pulled pork with roast vegetables

braised pork

INGREDIENTS
2 kg pork shoulder

2 red onions

1 fennel bulb

6 cloves garlic

600ml good quality vegetable stock

Salt and pepper

1T olive oil

1 tsp cumin

1 tsp garlic powder

1 tsp smoked paprika

1 tsp ground fennel

Serves: 6

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PREPARATION

  1. Pre heat oven to 110C.
  2. Rub cumin, fennel, garlic powder, paprika, salt and pepper all over the pork shoulder.
  3. Place 1tb oil into a oven proof dish with a lid (e.g cast iron pot), turn cook top onto a medium heat place dish on top and allow to heat up, add pork to pot and seal each side until lightly golden, sprinkle with brown sugar.
  4. Heat vegetable stock with garlic in the fry pan, pour over pork.
  5. Chop fennel into 1cm thick pieces, cut onions into small wedges and scatter around pork shoulder.
  6. Put lid onto dish and place into oven, cook for 6hrs.
  7. Remove pork from oven, remove any excess liquid, using a fork and tongs pull the pork.

TO SERVE

This pork can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta.

Braised pork with fennel

Steamed individual Christmas puddings

Did you know Christmas is less than 60 days away ?

Are you trying to plan your Christmas menu? Look no further than these little puddings.

This delicious little pudding is so easy to make and will impress the most discerning guests on Christmas day.

You can make your own minced fruit by soaking dried fruits in port or rum.

If you do not own a steam oven, please post a comment below and I will convert the recipe for you 😉

individual Christmas puddings

individual Christmas puddings

INGREDIENTS
12TB mince fruit (approx. 400grams)

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

To serve:

Custard

segments of mandarin or raspberries

individual Christmas puddings

individual Christmas puddings

 

 

PREPARATION

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tb of fruit mince at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate, drizzle with custard.

 

individual Christmas puddings

individual Christmas puddings

 

 

Steamed salmon on a bed of peas

This dish is a super healthy and nutritious meal. Salmon is full of protein and health fats and peas are carbohydrate rich and full of fibre.  Peas have a slight sweetness which compliments salmon.

Steamed salmon on a bed of peas

Per person

120gram salmon

2/4 cup (100grams) peas, frozen are fine

2 sage leaves or 1 sprig dill

1 pinch lemon pepper seasoning

2 small lemon wedges

 

  1. Pre heat combination steam oven/steam oven to full steam 100C.
  2. Sprinkle salmon with lemon pepper seasoning, sprinkle peas with salt and pepper.
  3. Place peas into a small oven proof dish, place salmon on top, place your choice of herb on top of salmon.
  4. Steam for 8minutes, for a medium cooked salmon.
  5. Serve salmon on a bed of peas with a lemon wedge

 

Focaccia dough

Focaccia dough

This focaccia dough is made with a FOOD PROCESSOR, no hand kneading required ! Super easy to make. Time needs to be available for proofing. If you have an oven with a proofing function it allows you to continue baking regardless of the weather.

Focaccia dough, look at those great air bubbles

Method

25gm dried yeast

25grams white sugar/ honey

600ml luke warm water

1 pinch salt

1Tb olive oil

900 gram plain flour

Canola oil spray

Extra salt and pepper

 

Mix together dried yeast, sugar, and warm water, stir together.

Assemble food processor, with the dough hook.

Sift flour into food processor add salt, turn on add yeast liquid and olive oil, knead for 30seconds.

Lightly spray a large bowl with canola oil spray, place dough into bowl, spray with oil, cover, place in oven on dough proving setting with a damp tea towel on top, or in a warm spot until dough double in size.

Once doubled in size, punch dough and flip over, allow to double in size again.

plain focaccia

Optional flavours for focaccia, grind 1 sprig rosemary, ½ cup olive oil, 2 garlic cloves, 1tb sea salt in a morter and pestle or caramelise an onion, chop up some olives and sundried tomatoes, chop some mixed herbs.

Grease a 45x30cm tin with canola spray, roll dough to 1.5cm thick, I usually make a 20cm diameter focaccia, set aside to double in size.

Pre-heat oven to ‘bread baking setting’ or quarter steam and heat 180C. Spray bread with canola oil and sprinkle bread with extra salt and pepper. Cover bread with oil topping lightly press down in sections.

caramelised onion and garlic focacia and oregano and caramelised onion focaccia

If you do not have a combination steam oven, scatter a handful of ice cubes around the focaccia

Bake for 20-25minutes, until golden all over has a hollow sound when tapped.

the finished product a light and fluffy focaccia bread

Coming soon ! Recipes that will be posted this week

Check out this week recipes ! 3 will help you get the most out of your combination steam oven !

Lemon cheesecake with and almond meal crust (gluten free!)

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Foccacia

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Pizza pockets

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Beef biryani (gluten free!)

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