Steamed Corn on the Cob with Chipotle Butter the Steam Zone™ Powerful single layer steaming with independent zones ß
Steamed Corn on the Cob with Chipotle Butter 1 Prep 15 minutes / Cook 5 minutes 2 Serves 6 the Steam Zone™ 6 (1kg) corn on the cob, trimmed ¼ cup (25g) Parmesan cheese, finely grated ¼ cup coriander, chopped 1 or 2 limes cut into wedges Chipotle Butter (makes ½ cup/120g) 85g unsalted butter, softened 1 tablespoon chopped chipotle peppers in adobo sauce* ½ teaspoon lime zest 2 teaspoons lime juice 1 garlic clove, crushed ½ teaspoon sea salt Method 1.
Mapo Tofu the Steam Zone™ Powerful single layer steaming with independent zones ß
Mapo Tofu 1 Prep 30 minutes / Cook 25 minutes 2 Serves 4 300g firm tofu 1 cup (200g) white long grain rice 1 tablespoon vegetable oil 1 teaspoon whole Sichuan peppercorns 225g pork mince 1 eshallot, finely chopped 2 garlic cloves, crushed 3 cm piece ginger, finely chopped Method 1. Invert the tofu carefully into a shallow bowl (make sure the bowl fits into the steaming basket). Place bowl into steaming basket.
Steamed Chocolate Fudge Pudding the Steam Zone™ Powerful single layer steaming with independent zones ß
Steamed Chocolate Fudge Pudding 1 Prep 30 minutes / Cook 8 minutes 2 Serves 6 the Steam Zone™ ½ cup (110g) caster sugar 2 tablespoons plain-flour 1 tablespoon Dutch cocoa powder 1 teaspoon instant espresso 85g dark chocolate, chopped 50g unsalted butter, cubed ¾ cup (180ml) full-fat milk 1 teaspoon vanilla extract 2 eggs (60g each), separated To serve Vanilla ice-cream, optional Fresh berries, optional Icing sugar, to garnish Method 1. Combine sugar, flour, cocoa and espresso in a large bowl. 2.
Steamed Oatmeal with Berries, Dried Cherries and Maple Syrup the Steam Zone™ Powerful single layer steaming with independent zones ß
Steamed Steel-Cut Oats with Berries, Nuts and Maple Syrup 1 Prep 10 minutes / Cook 30 minutes + 5 minutes of resting 2 Serves 2–3 1 cup (150g) steel-cut oats ½ teaspoon sea salt 1 tablespoon butter ⅔ cup (170 ml) milk, heated 1 teaspoon cinnamon Method 1. Add oats, 1 ¼ cups (300 ml) water and salt to a medium bowl, stirring briefly to just combine. Place bowl on steaming tray and cover with the stainless steel steaming lid. 2. Fill water tank up to the Max fill line with cold tap water.
Steamed Pork and Shiitake Mushroom Dumplings the Steam Zone™ Powerful single layer steaming with independent zones ß
Steamed Pork and Shiitake Mushroom Dumplings 1 Prep 30 minutes / Cook 45 minutes (steaming in batches) 2 Makes 30 approx.
Asian-Style Steamed Whole Snapper the Steam Zone™ Powerful single layer steaming with independent zones ß
Asian-Style Steamed Whole Snapper 1 Prep 20 minutes / 15 minutes + 5 minutes resting time 2 Serves 2–3 the Steam Zone™ Oil spray 1 red snapper (weight 1.
Steamed Crème Caramel the Steam Zone™ Powerful single layer steaming with independent zones ß
Steamed Crème Caramel 1 Prep 20 minutes / Cook 22 minutes 2 Serves 4 the Steam Zone™ Caramel ½ cup (110g) sugar Crème 3 eggs (60g each) 300ml full-fat milk 200ml pouring cream ⅓ cup (60g) sugar 1 teaspoon vanilla paste (or vanilla extract) To serve 1 punnet blueberries, optional Method 1. To make the caramel, put the sugar and 2 tablespoons water in a small saucepan. Heat on medium-low heat swirling the pan from time to time until the sugar has dissolved.
Steamed Chicken Salad with Nam Jim Dressing the Steam Zone™ Powerful single layer steaming with independent zones ß
Steamed Chicken Salad with Nam Jim Dressing 1 Prep 30 minutes / Cook 13 minutes 2 Serves 4 Oil spray 3 skinless chicken breasts (230g each) 600g Wombok (Chinese) cabbage, finely shredded 2 carrots, cut into julienne 2 Lebanese cucumber, deseeded and finely sliced 1 small red onion, finely sliced 4 green onions, thinly sliced 1 cup mint 1 cup coriander 1 cup (140g) salted roasted peanuts, roughly chopped the Steam Zone™ Nam Jim dressing 2 small red (bird’s eye) chillies, roughly chopped 2 garlic cloves, r
Steamed Pork Belly Bao Buns the Steam Zone™ Powerful single layer steaming with independent zones ß
Steamed Pork Belly 1 Prep 40 minutes + 5 hours chilling / Cook 2 hours and 20 minutes 2 Serves 30 1 kg pork belly For the sauce 2 cm piece ginger, finely chopped 2 garlic cloves, crushed 1 medium red chilli, finely chopped 2 tablespoons lemon juice ½ cup (125ml) Chinese cooking wine (Shao Xing) ¼ cup (50 ml) soy sauce ½ cup (125 ml) Char Siu sauce 1 teaspoon brown sugar 1 teaspoon five spice powder Method 1. Score pork belly skin with a sharp knife making sure not to cut through the flesh.
Steamed Bao Buns 1 Prep 30 minutes + 1.5 hours rising time for the dough / Cook 50 minutes (steaming in batches) the Steam Zone™ 2 Makes 30 approx. 1 tablespoon plus 1 teaspoon active dry yeast 4 ¼ cups (640g) bread flour ⅓ cup (65g) sugar 1 tablespoon salt ½ teaspoon baking powder ½ teaspoon baking soda ⅓ cup vegetable oil, plus a little extra Method 1. Stir together the yeast and 1 ½ cups (375ml) tepid warm water in the bowl of a stand mixer fitted with a dough hook.
Steamed Salmon Tacos with Spicy Green Sauce the Steam Zone™ Powerful single layer steaming with independent zones ß
Steamed Salmon Tacos with Spicy Green Sauce 1 Prep 30 minutes / Cook 7 minutes 2 Serves 4 16 cm corn or flour tortillas 2x 200-230g skinless salmon fillet Sea salt Freshly ground black pepper Chipotle Mayo ½ cup (80g) mayonnaise 2 teaspoons chopped chipotle in adobo sauce Garnishes (optional) 1 cup (30g) red cabbage, finely shredded ⅓ cup coriander, chopped ⅓ cup green onions, thinly sliced 1 avocado, sliced 1-2 limes cut into wedges Method 1.
Steamed Trout, Potatoes and Asparagus with Lemon-Eshallot Vinaigrette the Steam Zone™ Powerful single layer steaming with independent zones ß
Steamed Trout, Potatoes and Asparagus with Lemon-Eshallot Vinaigrette 1 Prep 20 minutes / Cook 40 minutes 2 Serves 2–3 the Steam Zone™ Oil, to grease 1 whole trout, (700g), filleted (skin on) 350g Kipfler potatoes, cut into chunks 1 bunch (450g) asparagus, woody ends trimmed 3 tablespoons flat-leaf parsley 2 tablespoons dill Lemon-Eshallot Vinaigrette ½ small eshallot, finely chopped 1 large garlic clove, finely crushed 1 lemon, zested and juiced 1 teaspoon sugar Sea salt 100ml extra virgin olive oil Fres
