Intellisteam Recipes

[Zan]

Just found these recipes http://www.morphyrichards.co.uk/IntellisteamDetails.aspx?Recipe (via an article linked from Helene's blog - I wanted to know what the appliance was, and stumbled on these recipes.
I think so many of them would be great TMX/Varoma meals and so easy to convert.
Def going to try a few.

[Zan]

Done a quick conversion of the first few:


Intellisteam Maple-glazed Chicken
Ingredients:
   4 skinless, boneless chicken breasts
   Finely grated zest and juice of 1 small orange
   2 tbsp maple syrup
   ¼ tsp dried chilli flakes
   Salt and freshly ground black pepper

Rice:
   250g (9oz) white and wild rice
   1 tsp vegetable stock powder

Vegetables:
   2 corn-on-the-cob, cut in half
   1 medium butternut squash, peeled, deseeded and cut into chunks
   15g (1/2oz) butter
   2 tsp finely chopped fresh rosemary
   
Directions (tmx):
1. Put chicken breasts cut into slices into non-metallic bowl and add orange zest, orange juice, maple syrup and chilli flakes. Season with a little salt and plenty of black pepper.

(The marinade would also be good made in the tmx and then you could leave the bowl uncleaned and just add the water to cook the rice for a orange maple flavoured rice.) Cover and refrigerate for at least 30 minutes.

2. Place vegetables  (have left their recommendations for vegetables in the ingredients – if you were using corn on the cob and chunks of squash/pumpkin depending on the size they would take around 30 mins so give them extra steaming time before adding the rice (16 mins for basmati) and chicken) and chicken breasts and marinade in foil parcels in varoma.

3. 800g Water in bowl with garlic (chopped first) or stock concentrate.
Rice in basket.

Cook for 20 mins on varoma, speed 4.


Intellisteam Tikka Masala Chicken
Ingredients:
   4 tbsp low fat natural yogurt
   2 tbsp chicken tikka masala curry paste
   2 tbsp chopped fresh coriander
   4 skinless, boneless chicken breasts, chopped into chunks
   Salt and freshly ground black pepper

Rice:
   300g (11oz) basmati rice
   2 tsp vegetable stock powder
   2 strips pared lemon zest
   6 green cardamom pods, lightly crushed

To garnish:
Lime wedges and coriander sprigs

1.   Mix yoghurt, tmx tikka paste, coriander, chicken and pepper in bowl and cover and refrigerate at least 30 mins.
2.   Place 800ml water in bowl with 2 tsp vegetable stock concentrate.
3.   In basket place rice (I use 1-1/2 cups depending on hunger levels), cardamon pods and lemon zest.
4.   Pop chicken in foil parcels in the varoma.
5.   Cook 20 mins, varoma temp, speed 4 (chicken may need a little longer depending on size of chunks).

Intellisteam Steamed Halibut with Warm Lemon Dressing
Ingredients:
   4 x 125g (5oz) halibut fillets, skinned (or use Pacific cod)
   15g (1/2oz) butter
   4 small thyme sprigs
   Salt and freshly ground black pepper

Vegetables:
   750g (1lb 11oz) small new potatoes
   2 leeks, thinly sliced
   1 large carrot, sliced into fine strips
   150g (6oz) fine green beans, trimmed and halved

Sauce:
   50g (2oz) butter
   Finely grated zest and juice of 1 lemon
1 tbsp fresh thyme leaves

1.   Prepare the fish fillets with butter and thyme in foil parcels.
2.   Place potatoes in basket and 800g water in bowl,
3.   Cook potatoes for 15 mins? On varoma temp, spd 4.
4.   Place varoma on top with fish parcels and vegetables and cook for 15 mins at varoma temp, spd 4.
5.   Remove and set aside, empty bowl and add the sauce ingredients, cook 3 mins 90° speed 1.
6.   Serve sauce over fish and vegetables.


Let me know if anyone makes any of them and any tweaks.

[judydawn]

Great work converting for the TMX Zan, thanks for bringing this site to our attention.  I virtually did the same thing down at DD's place before Christmas, wrote out some recipes from her Miele steam oven cookbook as they were so easy to convert for the TMX - it's just a matter of whether I ever get around to trying them but I've typed them all up and will certainly be browsing this new site for more ideas.

[Cornish Cream]

I had a look on the website and the recipes look good.Nice find Zan.

[KarenH]

Judydawn - how do you and your DD find the Meile steam oven?  We are planning on putting one into our new kitchen (when it finally gets built  ) but they are quite expensive and we were wondering if we still needed it, now that we have the TMX and varoma?  Does anyone else have a steam oven, and how do you find they work in with the TMX?

[judydawn]

KJH, I have no idea how her steam oven works but I know it is a Combi oven and cost her $5000. She tells me it steams huge amounts of vegies in 6 minutes or less but the main reason she got it was to have a second & spare oven so thought she may as well get one that steams as well.  She has a TMX but obviously the steam oven does it a whole heap faster and everything cooks more evenly in her eyes.  I know I can get by without one and if Quirky Jo can cook for her large family just using the TMX/varoma etc I can't see where it is necessary.  If you are having a new kitchen, it would be nice to have all the latest mod cons if you can afford it though so the final decision can only be made by you.  It would be worthwhile going to one of the Miele pre-purchase demos - seeing it in action could convince you one way or another.

[johnro]

Judy and Karen we looked at putting in a steam oven when we built a couple of years ago, but did not go ahead.  However I am now using my conventional miele oven as a steam oven after reading Tenina's article on her site, the link is below.

• http://tenina.com/no-steam-oven/

I have been happy with all results when I have used water in the large miele baking dish which fits in as a shelf.  Cheers 

[judydawn]

Thanks Robyn, interesting to read that. What sort of things do you cook with this method that you can't/don't cook in the TMX/varoma.

[Lovemythermo]

KJH I have a Miele steam oven which admittedly I got considerably cheaper through a friend who works for Miele. If I had to pay full price would I still buy one? probably not.

JD's DD is right in that it steams more evenly and a much larger quantity. It does steam puddings rather nicely, but so does the TMX.

JD's suggestion of attending one of their pre purchase demonstrations is a good one, its an excellent way of seeing it in action and whether its something you would really use. From memory I think a risotto is on the menu, and it certainly does a good job of it. There is a cost for the demo now I believe (think its $25) which is redeemable on some of their care products like washing machine powder.

[Zan]

A few more of the recipes:


Intellisteam Hoisin Duck with Egg Noodles
Ingredients:
   4 skinless duck breasts, thinly sliced
   4 tbsp hoisin sauce

Noodles:
   180g (3 sheets) medium egg noodles

Vegetables:
   350g pack fresh stir-fry vegetables
   2 heads pak choi, broken into separate leaves
   1 tbsp toasted sesame oil
   Pinch of Chinese 5-spice powder

To garnish:
   1 tsp sesame seeds
4 spring onions, thinly sliced, to garnish

1.Marinate duck in hoisin sauce and put in fridge for 30 mins.
2. Place the duck in foil parcel in the varoma. 800mls water in bowl and cook for 15 mins.
Meanwhile place the vegetables, oil and 5-spice in bowl and mix.
3. Add the noodles to the basket and place in bowl, add the vegetables to the varoma.
Cook for a  further 10 mins on varoma temperature.


Intellisteam Lamb with Oregano and Tomato
Ingredients:
   4 x 110-125g (4-5oz) lamb leg or lamb rump steaks
   1 tbsp olive oil
   1 large garlic clove, crushed
   2 tbsp tomato puree
   1 tsp dried oregano
   Salt and freshly ground black pepper

Potatoes:
   750g (1lb 11oz) baby new potatoes, scrubbed
   1 tbsp olive oil
   1 tsp finely grated lemon zest
   2 mint sprigs

Carrots:
   400g (14oz) carrots, sliced
   ½ tsp cumin seeds (optional)
   10g (1/3oz) butter

To garnish:
   Mint sprigs
Directions:
1.   Put lamb steaks into a non metallic bowl and add the olive oil, garlic, tomato puree and oregano. Season with salt and pepper, then toss to coat. Cover and refrigerate for at least 30 minutes.
2.   Place potatoes in basket, water in bowl and lamb steaks (with marinade in foil boats) in varoma and cook for 15 minutes on varoma temperature
3.   Add carrots (seasoned with butter and cumin) on top varoma tray to the varoma and cook a further 15 minutes.

(potatoes may need 5 mins? Longer depending on size? I tend to do carrots for 10 mins but sure most people like them better cooked than we do, but adjust time to your liking).

Intellisteam Chilli King Prawns with Lemon Sauce
Ingredients:
   700g (1lb 8oz) frozen raw king prawns
   Freshly ground black pepper

Vegetables:
   1 red chilli, deseeded and thinly sliced
   6 spring onions, thinly sliced

Rice:
   400g (14oz) easy-cook long grain rice
   2 tsp vegetable stock powder
   2 strips pared lemon zest

Sauce:
   Juice of 1 small lemon
   2 tsp grated fresh root ginger
8 tbsp plum or hoisin sauce

1.   Add ginger to bowl and chop 5 secs sp 6.
2.   Add sauce, lemon and 500g? water
3.   Place rice in basket and prawns and veg in varoma and cook for 20 mins

(not too sure about this one and the quantites to make the sauce the right consistency. If doing it this way I'd keep an eye on the liquid in the bowl. Also may need a little cornflour to thicken. And maybe add some stock concentrate or use stock instead of water to improve flavour of the sauce)
Could always cook the prawns and rice and then cook the sauce for 3 mins? afterwards)

[Yvette]

Thanks Zan you are amazing I wish I could convert recipes

[KarenH]

Thanks everyone for all your advice - the demo is a great idea.  Although I nearly made up my mind last night - DH and I were almost "fighting" over the thermomix, wanting to cook different things in it at the same time    He wanted to steam creme caramels, while I wanted to do something different ...... a steam oven would have solved that one 

[Zan]

And a few more:

Intellisteam Five-spiced Pork Fillet with Chinese Veg
Ingredients:
   700g (1lb 8oz) pork fillet, sliced
   2 tbsp toasted sesame oil
   1 tsp Chinese 5-spice powder
   180g (3 sheets) fine or medium egg noodles

Vegetables:
   100g (4oz) baby corn
   1 red pepper, deseeded and sliced
   ½ Chinese cabbage or 3 heads pak choi, roughly sliced
   100g (4oz) bean sprouts
   1 large carrot, finely sliced
   6 spring onions, finely sliced

Sauce:
   4 tbsp sweet chilli sauce, plus extra for drizzling
   1 tsp sesame seeds
Directions:
1.   Toss sliced pork fillet in sesame oil and 5-spice powder.
2.   Place on foil parcel in varoma.
3.   Place 800mls water in bowl and cook on varoma temp for 15 mins.
4.   Place noodles in basket and prepare veg.
5.   Add noodles and veg and cook for a further 10 mins.
6.   Sauce – either pop ingredients in bowl and cook for 3-5 mins 100° sp 1 or dry roast the sesame seeds for 3 mins first then add the sweet chilli sauce and cook for 3 mins.

Intellisteam Italian Chicken with Saffron Rice
Ingredients:
   4 skinless, boneless chicken breasts
   1 tbsp olive oil
   Finely grated zest of 1 lemon
   2 tbsp chopped fresh thyme
   Salt and freshly ground black pepper

Rice:
   1 tsp vegetable stock powder
   Pinch of saffron strands
   225g (8oz) risotto rice

Vegetables:
   300g broccoli, broken into florets
   300g cauliflower, broken into florets

Sauce:
   1 x 350g jar tomato & basil pasta sauce
   75g (3oz) roasted peppers (from a jar), drained and sliced
25g (1oz) pitted black olives, sliced

We don’t like risotto rice so would use basmati also would slice the chicken

1.   slice chicken and marinate in the oil, lemon, thyme and pepper. Place in foil parcels in the varoma.
2.   Place rice in the basket with saffron strands.
3.   Place 800ml water and vegie stock concentrate (and I think garlic would be nice) in the bowl.
4.   Cook for 20 mins on varoma temp. Place the vegetables in the varoma with 10 mins to go. (or to taste).
5.   Sauce – would probably make this first and put in the thermoserver. Make a basic tomato sauce – sauté garlic and onions 5 mins, add 400g tomatoes and basil, chop and cook for 15 mins. Then add the roasted peppers and olives and cook 10 mins (on reverse)


Intellisteam Chocolate Pudding with Raspberry Sauce
Ingredients:
   85g (3 1/2 Oz) Self -raising flour
   3 tbsp cocoa powder
   50g (2oz) butter, melted, plus extra for greasing
   50g (2oz) light muscovado (or soft brown) sugar
   1 medium egg and 1 egg yolk, beaten
   1/2 tsp vanilla extract
   150ml (1/4 pint) milk

Topping:
   75g (3oz) light muscovado (or soft brown) sugar
   1 1/2 tbsp cocoa powder
   150ml (1/4 pint) boiling water

Sauce:
   250g (9oz) fresh or thawed frozen raspberries, lightly crushed (TMX no need to crush)
   25g (1oz) caster sugar (TMX use regular sugar and blitz)
50ml (2fl oz) water


This is a vague conversion – anyone better at desserts want to help out?

1.   melt butter
2.   Add rest of pudding ingredients and mix (use butterfly?)
3.   Place in individual bowls/ramikins.
4.   Mix together the sugar and cocoa powder and sprinkle on top and cover puddings with foil
5.    Add 800g water to bowl and steam on varoma temp for 30 mins.
6.   Sauce – add sugar to bowl and blitz (if not using caster sugar) and raspberries (no need to crush) and water and cook for 15 mins on speed 3, 100°

[Kym]

That's fantastic!  Thanks for the effort Zan.

[frans]

Hi my name is Frans and live in Gippsland, Raymond island. I have a Thermomix as well. You were discussing Miele steam ovens I came across a Sharp steam oven, model is ax1500js and looks pretty good to me. According to Choice mag. its very good value for money. Also Janelle Bloom from Ready steady cook tv program does a demonstration on the net. It is priced @ $1649 cheapest was $1338. It has a Built in Microwave, convection and steam capabilities. By the way I love my Thermomomix. Hope this helps a bit for your search for another perfect gadget in the kitchen. Frans.