Steam Ovens

Steamed Halibut with Caramelized Leeks & Peppers And Crispy Breadcrumbs

Indulge in this deliciously succulent meal that is as healthy as it is tasty
1 cup of fresh breadcrumbs 1 tbsp. finely chopped parsley
1 tbsp. finely grated lemon zest
½ tsp salt
2 tbsp. melted unsalted butter 1 tbsp. extra-virgin olive oil
1 red pepper, sliced
1 leek, thinly sliced
2 tbsp. shredded fresh basil
fresh lemon juice
1 yellow or orange pepper sliced
1 tbsp balsamic vinegar
4 4-6-oz. halibut filets


1. Preheat the oven to 400°F Convection Bake mode.

2. In a small bowl, combine the breadcrumbs, parsley, lemon zest and salt. Add the butter; toss with a fork to mix well.

3. Transfer to a parchment lined baking sheet; bake until lightly brown and crisp, about 8 – 10 minutes. Set aside; keep warm.

4. In a medium skillet, warm the oil over medium-low heat. Add the red and yellow peppers along with the leek. Cook until the vegetables are soft and nicely browned, stirring occasionally, about 10 – 15 minutes.

5. Stir in the balsamic vinegar and salt & pepper to taste. Add the basil; keep warm.

6. Coat a perforated steam pan with cooking spray. Arrange the halibut filets, in a single layer, in the prepared pan. Season with salt and pepper. Drizzle with a little lemon juice.

7. If using a Steam oven, Select Fish then Select Halibut.

8. If using a Combi-Steam oven, Select Steam, then Menu Cooking, then Fish, then Halibut.

9. When cooking is finished, remove the fish from the oven. Divide the leeks and peppers among 4 dinner plates; Arrange the halibut filets over top.

10. Sprinkle the seasoned breadcrumbs over the fish.

Leek and Mushroom Lasagna

Makes 2 9 by 9 pans, one for now, one to freeze
4 tbsp. olive oil, divided salt and pepper to taste
2 bunches leeks, cleaned and chopped 18 lasagna noodles (not the oven ready)
3 cups sliced mushrooms 1 tub ricotta
3 cloves garlic, finely chopped
1 cup finely grated Parmesan
2 cups grated mozzarella cheese
6 cups homemade pasta sauce (recipe follows)

  1. Heat 2 tbsp. oil in a large frying pan over medium heat. Add leeks and cook, stirring often, until soft and translucent, about 15 minutes. Season with salt and pepper and set aside

  2. Using the same frying pan as above, or another, heat remaining oil over medium heat. Add mushrooms and cook until the juices are released and mushrooms are starting to lightly brown. Season with salt and pepper. Add mushrooms to the leeks and stir to combine. Set aside

  3. Using 2 solid bottomed steaming trays, lay the lasagna noodles criss-cross in the trays. Cover with water. Place in steam oven and set time for 9 minutes. Remove carefully and drain off water

  4. In a large bowl, stir together ricotta and mozzarella.

  5. To assemble: ladle a small amount of sauce in the bottom of a 9 by 9-baking pan. Cut and lay lasagna noodle over the sauce in one layer. Spoon some of the leek and mushroom mix over. Spoon some ricotta/mozzarella evenly over this layer and then top with more sauce. Sprinkle with Parmesan. Continue with two more layers. 

  6. Bake in a preheated 375 degree oven until lasagna is golden and bubbly, about 35-40 minutes. Let the casserole sit for 10 minutes before slicing

  7. The second lasagna can be frozen before cooking. Bring out of freezer the day before baking

Barley and Roasted Vegetable Salad

Mouthwatering vegetarian meal that is both filling and tasty
Adapted from Donna Hay
Serves 8 - 10

1 cup pearl barley
1 head cauliflower, broken into florets
½ lb. russels sprouts, cleaned and halved or quartered
2 cloves garlic, finely chopped
olive oil
salt and pepper to taste
1 head radicchio, broken into medium sized pieces
block of pecorino Romano, shaved with a vegetable slicer 
Fresh tarragon

1 tbsp. Dijon mustard
1 tbsp. honey
½ tsp. Italian seasonings
¼ cup balsamic vinegar
 cup extra virgin olive oil
salt and pepper

Clean barley under cold water. Place in a solid steaming tray and steam in your oven for 15-20 minutes, until soft with a little ‘chew’. Strain and set aside. 

Preheat oven to 400, convection bake. In a large bowl, add cauliflower, Brussels sprouts, and garlic. Add some oil, salt and pepper and stir to coat. Pour into a baking sheet and roast until soft, about 20 minutes. Remove and place in a large bowl along with the radicchio and some chopped fresh tarragon.

While veggies are roasting, make dressing: in a small bowl, whisk together mustard, honey, and seasonings. Add balsamic and whisk. Slowly add oil and whisk, tasting and deciding how much oil you would like. Add a nice bit of dressing to the barley along with some fresh chopped tarragon. 

To assemble salad: using a pretty platter spoon barley in a mound in the centre. Spoon over the vegetables and lay shaved pieces of the pecorino Romano. Garnish with tarragon.

Fish Tacos

A new twist on the classic beef tacos
Serves 4

3 tilapia fillets
Juice and zest of 1 lime
1 fresh chili, seeded and chopped
1/3 red onion, chopped
1/2 bunch cilantro, chopped
2 corn on the cob, roasted 
Salt and pepper to taste
Taco shells, warmed

  1. Place the fish on the universal tray and drizzle with olive oil and season with salt.
  2. Place in the second runner of the combi steam oven. Select convection plus and set the temperature at 400 F for 12 minutes.
  3. Remove and place in a bowl.
  4. Roast the corn on the cob as per the menu cooking feature on the combi steam oven (select vegetables, corn on the cob, then roast).
  5. Remove the kernels from the cob and to the fish, along with the other ingredients. Adjust seasoning.
  6. Fill each taco shell with the mixture and serve with homemade salsa and guacamole.

Swiss Chard Tart

A savoury vegetarian choice!


I bunch Swiss chard leaves, roughly chopped, white stalks discarded I bunch leeks

2 tbsp chopped parsley

2 tsp chopped sage


15g pine nuts, lightly toasted

500 g Portuguese fresh cheese

Grated zest of 1 lemon

Olive oil


For the shortcrust pastry

•125g flour

•pinch of salt

•55g butter

•30-45ml cold water


Combine flour salt and butter in a food processor until pastry  resembles fine meal. Through the funnel of the food processor, add just enough of the water until pastry binds together.

Form into a flat ball, cover with cling wrap and refrigerate for an hour.

Sauté the chopped leeks until they are soft in olive oil and butter. Add the Swiss chard and sauté until wilted. Chop the herbs and add the cheese, pine nuts, salt and pepper.

Roll out the short crust and place on the universal tray lined with parchment. Fill with mixture, leaving an inch and a half of crust around the edges to fold over the filling.

Place in the second runner of the combi steam oven. Select combination mode, convection plus, 212 F, 5 minutes at 100% moisture. Add another cooking stage: convection plus, 400F 25 minutes, 60% moisture

Prepared by Chef Deborah Verginella

Nanaimo Bars

Try our easy to follow recipe for this classic Canadian dessert.
1 ¼ cup graham cracker crumbs
½ cup medium shredded coconut
¼ cup cocoa powder
¼ cup granulated sugar
1/3 cup butter, melted
1 egg, lightly beaten

¼ cup softened butter
2 tbsp. custard powder
½ tsp. vanilla
2 cups icing sugar
2-3 tbsp. milk

8 oz. semi-sweet chocolate
2 tbsp. unsalted butter

  1. Preheat oven to 350. Butter and line an 8 by 9 cake pan.
  2. In a bowl, stir together graham crumbs, coconut, cocoa powder and sugar. Drizzle with butter and egg and stir to combine. Press mixture into the prepared pan. Cook for 10 -12 minutes. Remove and let cool to room temperature.
  3. Make filling: beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth.
  4. Spread filling evenly over cooled base. Refrigerate until firm, about an hour.
  5. Topping: melt chocolate with the butter in a small bowl over simmering water. Spread over the filling. Refrigerate for about 15 minutes, remove and score the top of the chocolate with a knife. Place back in fridge until set, about an hour. Cut into bars.

Don't forget to enjoy!

Salmon Fish Cakes

These delightful cakes are as simple to make as to enjoy.
Makes 20 Cakes

1 ½ lb salmon filets, deboned and skinned (any other fatty whitefish will do just as well – cod is nice)
6 large yellow potatoes, peeled and cut into1/2” pieces
3 stalks celery, fine dice
4 stems scallions, sliced thin
2 whole eggs
3 Tbsp. Dijon
1 c. breadcrumbs
4 Tbsp. chopped fresh tarragon
salt and pepper to taste

Marinate fish with 2 T of minced ginger and 1 T of dill seed – 24 hrs.
Steam potatoes in steam oven for 16 minutes (depending on size), knife tender.
Steam fish for 8 minutes (depending on size) till just cooked and flakes easily.

While potatoes are still warm, mash and set aside to cool.
Flake fish with a fork and let cool.
Once cooled, combine all ingredients to achieve a uniform mixture that should not be too wet. You don’t want to overwork it lest it becomes too gluey.

A cool/cold mixture is easier to handle and less fragile. While it is chilling, prepare your breading station:

2 ½ c all purpose flour
4T paprika
1 t salt
2c breadcrumbs
2c panko
4T dried oregano
4 eggwhites/eggs or equivalent of eggwash, beaten well 

Form the cakes into pucks slightly smaller than a hockey puck, dip into flour, then egg then breadcrumbs, being sure to shake off excess after each dredge. Once breaded, reshape carefully on a lined tray. Once you have finished breading all the patties, you can chill them in the fridge or freeze them. (If you freeze them, I would recommend pan frying from frozen and finishing them in the oven).

On Induction Top, set to number 5 or 6. Once pan is moderately hot, add about 3-4 T of olive oil and panfry no more than 3-4 cakes at a time, achieving a golden brown crust on each side. If you are making hor deouvre size cakes, you can get them to this point and set aside. Reheat at service in the oven.

The seasonings and flavour combinations are endless so do give different ones a try! Fresh dill also makes a refreshing change in the cakes.

Pumpkin bars with hazelnut shortbread

Take advantage of the season by indulging in all things pumpkin! These Pumpkin bars with hazelnut shortbread crust have a rich and creamy filling, and a delicious, slightly chewy bottom. Dress them up with a piped rosette of whipped cream, and watch

To make the hazelnut shortbread:
1/2 cup toasted, peeled hazelnuts 1/2 cup light brown sugar
1 cup all purpose flour 1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup butter at room temperature

To make pumpkin filling:
2 large eggs 1 tsp cinnamon
425 grams pumpkin puree 1/2 tsp ground ginger
3/4 cup light brown sugar 1/8 tsp ground cloves
1/2 tsp vanilla extract
1/4 tsp salt
1/8 tsp all spice
1 1/2 cups heavy cream

Preheat oven to 350 degrees and place the rack in the centre of the oven. Line the bottom and sides of lightly buttered 9″ x 13″ baking pan with aluminum foil.

Hazelnut Shortbread:

  1. Place hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins are starting to peel. Remove from oven, place warm hazelnuts in a clean dish towel, roll it up, and let the nuts steam for about five minutes. Briskly rub the nuts to remove most of their skins. Set aside to cool completely, then coarsely chop.

  2. Place chopped hazelnuts, flour, and salt in a food processor fitted with a metal blade. Process the mixture until the hazelnuts are finely ground. In the bowl of your electric mixer, or with a hand mixer, cream butter and sugar until light and fluffy (2-3 minutes). Beat in vanilla extract.

  3. Add the flour mixture and beat until a soft dough forms. Press the dough evenly and firmly onto the bottom of the foil-lined pan. Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack.

Pumpkin Filling:

  1. In a large bowl whisk the eggs, then add pumpkin, sugar, vanilla extract, spices, salt and whisk to combine. Gradually stir in the cream. Pour the filling over the pre-baked crust and bake for about 30 – 35 minutes or until the filling is set in the center. Remove from oven and place on a wire rack to cool.

  2. Run a knife around the inside edges of the pan and lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil. Place on a cutting board, peel back the aluminum foil, and cut into 32 bars.

Whip the cream with the sugar until stiff peaks form. Place the whipped cream in a piping bag fitted with an open star tip and pipe a small rosette of cream on top of each pumpkin bar.

Makes 32 pumpkin bars.

Note: The bars can be covered and refrigerated up to three days. Serve chilled or at room temperature.

Pumpkin & Brown Sugar Crème Brûlée

Also known as burnt cream, Crème Brulée is a sweet, eggy dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.

1 15-ounce can puree pumpkin 2 tsp vanilla extract
1/2 cup sugar 1 tsp ground cinnamon
1/2 cup golden brown sugar 1/4 tsp of each ground cardamom, allspice, ground cloves and salt
5 egg yolks 3 cups heavy cream

  1. Whisk pumpkin, sugar and brown sugar in large bowl. Whisk in egg yolks and vanilla, then all the spices and salt.
  2. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture. 
  3. Divide mixture among eight 5-inch diameter. Divide ramekins between 2 perforator.
  4. Set the steam oven on custom setting on 220 degrees for 12 minutes.

    Serves 8 large or 12 small ramekins.

Home made Strawberry & Mint Jam

Deliciously sweet strawberry jam with a touch of fresh mint
8 cups of sliced strawberries cleaned
4 cups of sugar
1/3 cup lemon juice
1 tbsp fresh chopped mint

  1. In a large Dutch oven, crush the strawberries slightly with a potato masher. 

    Simmer over medium low heat for ten minutes. 

  2. Add sugar, mint and lemon juice, stirring until the sugar is dissolved. 

    Increase the heat to medium high and boil rapidly stirring often for 15-20 min or until slightly thickened. Test for set if desired. 

  3. Remove from heat, stir for 2-3 min and skim off the foam if necessary. 
  4. Pour the jam into hot jars leaving half an inch head space. Wipe the rims clean. Seal according to manufacturers directions. Process the jars in steaming oven under canning mode for 10 min.