Gaggenau Oven using grill with hot air function

Settings 220°C

Cooking time 30-40 minutes

Preparation Time 10 minutes

Ingredients for 4-6

900g medium sized aubergines3 garlic cloves, crushed3tbsp Tahini paste1tsp lemon juice2tsp extra virgin olive oil, plus extra to serveFresh flat parsley chopped to garnishSaltTurkish flat bread or pitta bread, to serve

Pre heat the oven on grill with hot air cooking function to 220°C. Pierce the aubergines near the stalk end with a fork to prevent them from bursting during cooking.

Grill the aubergines for about 30-40 minutes, depending on their size, turn them regularly until the skin is black, the insides feel very soft and they smell smoky.

Cut the aubergines in half lengthways and scoop out the soft creamy flesh into a bowl. Work it into a course paste with a fork. Add the crushed garlic, tahini, lemon juice, olive oil and salt to taste. Mix together well.

Transfer the dip to a shallow serving bowl and drizzle with more extra virgin olive oil and chopped parsley. Serve with bread for dipping.

Baba Ghanoush (smoky aubergine dip)

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Gaggenau Teppan Yaki

Settings 240°C

Cooking Time 4-5 minutes each bread

Preparation Time 15 minutes

Ingredients for 12 flat breads

1teasp Cumin450g courgettes, grated coarsely with skin on175g plain flour175g wholemeal flour2teasp fresh ginger, gratedPinch turmericHandful of fresh coriander, chopped4tbsp oil1teasp saltExtra oil and flour

Preheat the Teppan Yaki at 240°C. Place all the ingredients except the extra oil and flour into a large bowl and bind with cold water until a soft dough is formed. Divide the dough into 12 balls and roll each out thinly, dusting with extra flour as you go.

Brush the heated Teppan Yaki with a little oil and cook each rolled out Indian bread, turning once during cooking until lightly golden.

Indian Flat Bread

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Gaggenau Combination Steam Oven

Settings 190°C 60% Humidity

Cooking Time 40 minutes Preparation Time 15 minutes Ingredients for 4 servings

2 Courgettes, thinly sliced4 Vine Tomatoes, cut into quarters1 Fennel bulb, cut into eighths4tbsp extra virgin olive oilSalt and freshly ground black pepper4 Skinless, boneless chicken breasts4tbsps Pesto sauce12 Basil leaves50g Freshly grated parmesan cheese8 Slices of Prosciutto

Preheat the combination steam oven to 190oC/60% humidity.

Place the vegetables into the solid insert from the combination steam oven and drizzle with olive oil, then season well. Cook in the pre-heated combination steam oven for 10 minutes.

Cut a pocket in each chicken breast and stuff with pesto sauce, three basil leaves and a little of the grated parmesan. Wrap two pieces of Prosciutto around each chicken breast. Once the vegetables have cooked for their initial 10 minutes, place the stuffed and wrapped chicken breasts on top of the vegetables. Cook for a further 30 minutes, or until the chicken is cooked through and the vegetables are slightly browned.

To serve, cut each chicken breast into 3-4 slices and place on top of a bed of the vegetables.

CHICKEN WITH PARMESAN WRAPPED IN PROSCIUTTO

Gaggenau Steam oven

Settings 110°C/100% humidity

Cooking Time 25-30 minutes

Preparation Time 20 minutes

Ingredients for 4 servings

3tbsp olive oil1 onion, finely chopped1 thyme stem, leaves removed and finely chopped1-2 garlic cloves, chopped250g risotto rice1-2tbsp lemon juice or a glass of white wineSaltApprox 1.3l hot vegetable stock175g frozen peas250g fine asparagus stems, cut into 1” lengths50g parmegganio cheese, gratedSalt & freshly ground black pepper1 bunch parsley, finely chopped

Pre heat combination steam oven at 110°C/100% humidity placing the unperforated insert in the oven. Heat the oil in a large frying pan, add the onions, thyme and garlic and sauté until soft but not browned.

Add the rice and stir thoroughly until all the grains are shiny. Add the lemon juice or white wine and salt and then add the boiling vegetable stock. Transfer the hot risotto into the warm unperforated insert. Cook in the pre heated oven for approximately 20-25 minutes.

Add the peas and asparagus and continue to cook for a further 5 minutes. Remove the risotto from the oven and immediately stir in the parmeggiano and parsley. Season to taste.

Tip: Risotto takes slightly longer in the combination steam oven but is much easier to prepare.

Pea & Asparagus Risotto

Steamed Fish with Chilli Dressing

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Gaggenau Steam Oven

Settings 100°C/100% humidity

Cooking Time 8-10 minutes

Preparation Time 5 minutes

Ingredients for 4 servings

1 head pak choi (halved or quartered if large)125g green beans, topped125g sugar snap peas4 haddock fillets, skin removed3tbsp soy sauce1tbsp balsamic vinegar2teasp caster sugar1teasp sesame oil1 red chilli, finely chopped3 spring onions, finely sliced1tbsp lime juice1tbsp groundnut oil

Pre heat the combination steam oven at 100°C/100% humidity. Place all the vegetables into the perforated insert with the solid insert underneath and place the fish on top of the vegetables.

Place in the pre heated combination steam oven and steam for 8-10 minutes or until the fish is cooked (cooking time will vary depending on the thickness of the fish).

Mix together all the remaining ingredients to make the dressing. When cooked remove the fish from the steam oven, serve on warmed plates and pour the dressing over the top.

Serve immediately.

Tomato and Goats Cheese Tart Gaggenau Oven set on Fan & Bottom Heat function

Settings 190°C

Cooking Time 35 minutes Preparation Time 20 minutes plus overnight for oil to infuse

Ingredients for 6-8 servings

Herb brushing oil125ml extra virgin olive oil10ml each of finely chopped rosemary, thyme, basil and flat leaf parsley1 clove garlic, crushedsalt and black pepper1 bay leaf1 pack ready made short crust pastry1tbsp Dijon mustard100g gruyere cheese, grated12 organic, vine tomatoes, sliced3 x 125g camembert- style goats cheese, sliced

Combine all the ingredients for the brushing oil in a jar or bowl and leave overnight if possible or at least for a couple of hours.

Preheat the oven to 190°C on fan and bottom heat function. Place the blue baking sheet positioned on self level one. Line a 23cm (9”) loose based flan tin with the shortcrust pastry.

Spread the mustard over the pastry base, and then scatter over the gruyere. Cover with alternative overlapping slices of tomato and goats cheese in a circular pattern. Brush two thirds of the herby oil over the surface.

Bake the tart on the preheated baking tray for about 35 minutes until brown and bubbling.

Remove from the oven, brush with the remaining oil and leave to cool for at least 10 minutes before turning out and serving.

Gaggenau Combination Steam Oven

Settings 200°C/30% humidity

Cooking Time 10-15 minutes Preparation Time 20 minutes

Ingredients for 8

325g plain flour1tbsp baking powderPinch salt5tbsp caster sugar125g unsalted butter, frozen1 large egg, beaten125ml single cream1 large egg white, lightly beaten Filling 250ml double cream250g fresh strawberries, sliced1tbsp golden caster sugarIcing sugar

Preheat the oven at 200°C/30% humidity and base line the solid cooking insert with baking parchment. Mix the flour, salt, baking powder and 45ml (3tbsp) of the sugar in a bowl. Grate the butter into the dry ingredients and use your fingertips to finish crumbling the butter into the flour. Whisk the egg into the cream and pour into the flour mixture a little at a time, using a fork to mix.

Turn the dough on to a floured surface and roll to a thickness of about 2cm. Using a 6.5cm cutter, cut out as many round as you can, re-rolling the scraps, you should get approximately 8. Place the rounds about 2cm (¾inch) apart on the insert, brush the tops with the egg white and sprinkle with the remaining sugar. Bake for 10-15 minutes until golden brown.

Meanwhile whip the cream and stir in the sugar.

Split the shortcakes in half and fill with strawberries and cream.

Strawberry Shortcakes

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