steam | Proware Kitchen

Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

August 10, 2021 4:11 pm Leave a Comment

Bursting with flavour, the fabulous Paul Welburn (Head Chef at 215 Kitchen & Drinks in Oxford) has concocted a wonderful seafood recipe showcasing our Stainless Steel Tri-Ply Steamer.

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 18cm Saucepan

Copper Tri-Ply 24cm Non-Stick Frying Pan

Ingredients

Serves 4 as a main

For the Brine:

500g cold water
75g light soy sauce
25ml mirin

For the Stone Bass:

4 x 150g stone bass fillets
2 x sticks lemon grass – split in half
80g ginger – sliced
Maldon sea salt
2 tsp rapeseed oil
2 tsp chopped chives – sprinkle over when serving

For the Orange and Kaffir Butter Sauce:

2 x shallots, finely sliced.
150ml fresh orange juice
4 tbsp of white wine
3 x kaffir lime leaves
40ml double cream
200g of salted butter, cut into small cubes.

For the Pak Choi:

2 x pak choi – split lengthways.
1 tsp rapeseed oil
Maldon sea salt

For the Salad of Bean Sprouts and Coriander & Dressing

100g bean sprouts
1 x bunch coriander or micro coriander cress
2 tsp rapeseed oil
2 tsp sesame oil
2 tsp mirin
Juice of ½ lime
2 tsp toasted sesame seeds

Method

Stone Bass:

Mix the brine ingredients together.
Place the bass portions in and leave for 20 minutes
Remove, wash off in cold water and dry with kitchen paper.
Place the portions onto squares of parchment paper until cooking.
Place the pro ware steamer on top of the pan half filled with water.
Bring it to the boil and turn down to a simmer
Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
Once cooked remove from the steamer.
Allow the fish to rest for 2 minutes.

Orange and Kaffir Butter Sauce:

Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
Add the cream and bring to the boil.
Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
Pass the sauce through a fine sieve and keep until required.

Pak Choi:

In a hot frying pan (or bbq)
Place the oiled pak choi cut side down and cook on a medium heat on one side only
Cook until the pak choi is golden but retains a crunch
Season with salt and serve

Bean Sprout and Coriander Salad:

Whisk the dressing ingredients together
Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve

To Serve:

Peel back and Remove the skin from the bass
Sprinkle over the chopped chives
Place onto a serving plate
Add the pak choi
Spoon over the butter sauce over and around
Lastly place the dressed salad of bean sprouts and coriander

Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!

Fried Chicken and Kimchi Bao by Brad Carter

July 15, 2021 1:09 pm Leave a Comment

Head Chef Brad Carter of Carters of Moseley has used our brand new Stainless Steel Multi Steamer to whip up these Korean inspired Fried Chicken and Kimchi Baos with a kick!

Here’s how you can make them yourself…

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply Non-Stick 24cm Frying Pan

Stainless Steel Multi Steamer

Ingredients

(For the Kimchi)

2kg chinese leaf
200g sea salt
water to cover
150g gochugaru korean chilli powder
300g leek, finely chopped
3 tbsp minced garlic
2 tbsp finely grated ginger
200g mooli, shredded
1 tbsp fish sauce
1-2 tbsp salt
1 tbsp granulated sugar

Ingredients

(For the Bao Dough)

1kg Bao flour
550g water
10g dry yeast
50g sugar
10g salt
oil for brushing
18-20 dim sum papers or cut out circles of baking parchment

Ingredients

(For the Chicken)

500g Cotswold white chicken thighs, boneless, skinless, cut into bao sized pieces
200g plain flour
75g cornflour
25g rice flour
15g korean red chilli flakes
salt to season
rapeseed oil for frying

Ingredients

(For the Mayonnaise)

200ml kewpie mayonnaise
1 tbsp gochujang paste

To garnish

2 tsp toasted sesame seeds
4 spring onions, sliced ultra thin

Method (Kimchi)

Firstly start with the kimchi.
Cut the chinese leaf into quarters keeping the root attached, then rub in the salt.
Put the leaves into a container & pour over cold water just to cover, leave the cabbage at room temperature for 2-3 hours.
Drain the water away from the cabbage & ring the leaves out to remove as much of the water as possible.
Taste the leaves to see how salty they are, this will deter how much salt you add to the rest of the recipe.
Mix the remaining kimchi ingredients together in a bowl & add either 1 tablespoons of salt or the full 2 tablespoons depending on how salty the leaves were tasting, then mix everything into a paste, add to the chinese leaves, rubbing the paste all over the leaves & into the layers.
Add the leaves to a large kilner jar or vaccum pack bag (if you have the luxury!) and lay the quarters into the jar or bag, upright & add the excess paste, seal the jar or bag & leave to ferment at 28c-30c for around 10 days.

Method (Bao)

Fast forward 10 days & now it’s time to make the bao.
Mix all of the dry ingredients for the Bao dough together & add the water.
Knead for around 3 minutes, add it to a lightly oiled bowl, cover and let it prove for 2 hours at room temperature.
After 2 hours, roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide, you will probably have more buns than you need but don’t worry- you can freeze them if you do!
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
Use a dumpling rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
Lay out the dim sum papers or baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr, or until doubled in size.
Heat a large ProWare Stainless Steel Multi Steamer over a medium-high heat. Steam the buns, in batches, for 8 mins until puffed up.
Set the buns aside to reheat later & the excess buns can be cooled & frozen.

Method (Chicken)

For the chicken, heat 2cm of oil in a deep sided frying pan to around 180c.
Season the chicken all over with the salt.
Mix together the flours & chilli flakes with a whisk then dredge the chicken pieces into the flour mix, fry the chicken in batches turning occasionally for around 5-6 minutes, remove the chicken with tongs & drain on kitchen paper.
Whisk together the kewpie mayonnaise & the gochujang in a mixing bowl & transfer to a squeezy bottle.
To assemble the bao buns, steam the buns for 1-2 minutes in the bamboo basket & remove.
Add the chicken to the bun & dress with an equal amount of kimchi alongside it, squeeze a healthy amount of mayonnaise over the chicken & sprinkle with the sesame seeds & the spring onions then shove it it in your big, drooling mouth.

Why not try it at home? Thanks so much for Brad for this amazing recipe. What are you waiting for? Head over to our online shop to purchase your Steamer now!

Tag Archive: steam

Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

Equipment

Ingredients

Method

Fried Chicken and Kimchi Bao by Brad Carter

Equipment

Ingredients

(For the Kimchi)

Ingredients

(For the Bao Dough)

Ingredients

(For the Chicken)

Ingredients

(For the Mayonnaise)

To garnish

Method (Kimchi)

Method (Bao)

Method (Chicken)

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