COOKING with STEAM OVENS

For a fuss-free, efficient and healthier way to cook, look no further than Harvey Norman's range of steam ovens, and these delicious recipes.

4 lobster tails, about 250g each, defrosted if frozen

1 tablespoon extra virgin olive oil 12 coriander leaves finely sliced chilli, optional lime wedges, to serve

CHILLI AND CORIANDER BUTTER

100g softened butter

1 teaspoon finely grated lime rind

½ fresh long red chilli, seeded, chopped finely

2 tablespoons finely chopped fresh coriander

1 CHILLI AND CORIANDER BUTTER Combine ingredients in a medium bowl. Shape into a log; wrap in baking paper or plastic wrap. Chill for 30 minutes or until firm enough to cut.

2 Skewer lobsters with two metal or wooden skewers each to stop curling. Blanch tails 2 at a time in boiling water for 1 minute; refresh in iced water until cool, drain. Remove shells by cutting ribs on underside with kitchen shears, trim sharp points on shell, then push shell away from lobster sides a section at a time.

3 Place lobster tails individually into small vacuum sealing bags, adding a quarter each of the olive oil, coriander, chilli if using, and a pinch of salt. Vacuum seal on medium-low setting. Place the bag onto a steaming rack on shelf position 2 in oven. Sous-vide 60°C for 30 minutes. Rest in the bag for 10 minutes.

4 Serve lobster with sliced butter and lime wedges, scattered with extra coriander and green papaya salad, if you like.

Not suitable to freeze or microwave.

FOR CONVENTIONAL COOKING Skewer lobster tails, then simmer gently in a large saucepan of salted water for 6-8 minutes or until just cooked.

Roast chicken with 40 cloves of garlic SERVES 4 PREP AND COOK TIME 1 HOUR 10 MINUTES (+ STANDING TIME)

3 bulbs (150g) garlic

60g very soft butter

1.7kg whole chicken, at room temperature

2 teaspoons sea salt flakes

2 teaspoons freshly ground black pepper 800g baby potatoes 1 tablespoon extra virgin olive oil 3 sprigs thyme

1 Preheat oven to 180°C NEFF CircoTherm with low steam.

2 Separate cloves from garlic bulbs; leave unpeeled. Liberally brush butter over outside of chicken; add remaining to cavity. Season cavity with half the combined salt and pepper, tie chicken legs together with kitchen string, and scatter remaining salt mix over chicken.

3 Place remaining garlic in a single layer on a baking paper-lined oven tray; place chicken on garlic. Place potatoes around chicken; drizzle with olive oil. Place chicken on shelf 2; roast for 50 minutes, or until juices run clear when thickest part of thigh is pierced with a skewer and chicken is browned and cooked through. Add thyme in final 5 minutes of cooking. Transfer chicken to a platter; cover with foil. Rest for 10 minutes.

Not suitable to freeze or microwave.

Roast pork rack with apples SERVES 6 PREP AND COOK TIME 1 HOUR 30 MINUTES

6-point rack of pork (1.7kg), rind scored 2 teaspoons olive oil, plus 1½ tablespoons extra for vegetables

3 teaspoons sea salt flakes

2 teaspoons fennel seeds, crushed

2 red onions, unpeeled, quartered lengthways

3 (380g) parsnips, quartered lengthways

6 (840g) small royal gala or other red apples, scored around centre

2 bunches (400g) trimmed baby heirloom carrots, washed and halved lengthways

1 Preheat oven to 240°C Electrolux Bake/Pizza; add minimum amount of water to water drawer for steam at second stage of cooking.

2 Pat pork dry with paper towel.

Place pork on an oven tray lined with baking paper. Rub rind with oil, then with combined salt and crushed fennel seeds.

3 Insert Food Probe into centre of pork. Roast pork on shelf 2 for 10 minutes, or until skin blisters. Meanwhile, toss onions in a little extra oil and arrange in pork dish. Toss parsnips in a little extra olive oil and arrange on a separate oven tray lined with baking paper. Place parsnips on shelf 1. Roast for a further 15 minutes.

4 Adjust oven to 180°C, Electrolux

Bake + Steam; add apples to pork tray and carrots to parsnip tray, drizzle with remaining oil. Roast for a further 25-30 minutes, or until pork registers 62°C on the Food Probe. Set aside for 10 minutes to rest.

5 Serve the pork with the apples and vegetables.

Not suitable to freeze or microwave. FOR CONVENTIONAL COOKING Use the same oven temperatures, however for the second stage at 180°C (160°C fan-forced), add an extra 5-10 minutes. To test "doneness" without a thermometer, insert a metal skewer; when withdrawn, the juices should run clear.

Lemon lime meringue pie SERVES 10 PREP AND COOK TIME 1 HOUR 10 MINUTES (+ REFRIGERATION AND COOLING TIME)

½ cup (75g) cornflour

1 cup (220g) caster sugar

½ cup (125ml) lemon juice

2 teaspoons finely grated lemon rind 2 teaspoons finely grated lime rind

60g unsalted butter, chopped

3 eggs, separated

150g (⅔ cup) caster sugar, extra

PASTRY

1½ cups (225g) plain flour

1 tablespoon icing sugar, plus extra to dust 140g cold butter, chopped

1 egg separated, reserve white for meringue

2 tablespoons iced water, approximately

1 Grease a 24cm round loose-based fluted tart tin.

2 PASTRY Process flour, sugar and butter until crumbly. Add egg yolk and the water, a little at a time; process until ingredients almost come together. Knead together

3 Roll pastry between sheets of baking paper until large enough to line the tin, chill until firm. Remove baking paper from both sides of pastry. Lift pastry into tin, pressing into base and side; trim edge. Refrigerate for at least 1 hour.

4 Preheat oven to 200°C Top and Bottom Heating, Low Steam.

5 Place tart tin on an oven tray. Line pastry with foil or baking paper; fill with dried beans or rice. Bake for 20 minutes or until top edge of pastry is light golden. Remove paper and beans; bake for a further 10 minutes or until pastry is golden all over. Remove pastry; turn oven off.

6 Meanwhile, combine cornflour and sugar in a medium saucepan; gradually stir in juice and 1¼ cups (310ml) water until smooth. Cook, stirring over high heat until mixture boils and thickens. Reduce heat to low; cook, stirring for 1 minute. Remove from heat; stir in rind, butter and egg yolks. Spread filling into pastry case. Refrigerate for 2 hours or until filling is set.

7 Preheat oven to 240°C Bosch 4D Hot

Air, without steam.

8 Beat egg whites (and reserved egg white from pastry) in a small bowl with an electric mixer until soft peaks form. Gradually add extra sugar, beating until sugar dissolves and mixture is thick and glossy.

9 Spoon meringue onto the middle of the pie, swirling into cloud shapes. Place pie in oven for 3 minutes or until meringue is browned lightly. Dust with icing sugar, if using.

Not suitable to freeze or microwave.

FOR CONVENTIONAL COOKING

Bake tart case on 200°C (180°C fan-forced) for 25 minutes, or until top edge of pastry is golden. Bake meringue on 240°C fan for 3 minutes or until meringue is browned lightly.

Rustic sourdough MAKES 1 LARGE LOAF PREP AND COOK TIME 1 HOUR (+ STANDING AND COOLING TIME)

4⅔ cups (700g) organic white bread flour 1½ cups (240g) organic wholemeal plain flour

1½ tablespoons sea salt flakes

480ml filtered or bottled water, approximately organic bread flour, extra

SOURDOUGH STARTER (MAKES 3 CUPS)

3 teaspoons (10g) dried yeast 1½ teaspoons caster sugar

2 cups (500ml) lukewarm filtered or bottled water

2⅔ cups (350g) organic bread flour

1 SOURDOUGH STARTER Place yeast, sugar and the water in a large bowl; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until frothy. Add sifted flour; stir to combine. Cover; stand at room temperature for 2 days. After 2 days, the starter should have a pleasant mild sour smell and small bubbles on the surface, a sign that it’s active. Sourdough starter will keep indefinitely in the fridge, adding ¾ cup (165g) organic white flour and ¾ cup water each week after using. If not making bread, dispose of

1½ cups of starter before adding extra flour and water. If using daily, leave at room temperature, adding amounts above each day.

2 On Day 3, place 600g (4 cups) of bread flour, the wholemeal flour, salt, 1½ cups of the Sourdough Starter and the water in a large bowl of an electric mixer fitted with a dough hook. Knead on low speed for 10 minutes, until you have a soft, sticky dough. Slowly add remaning flour until well incorporated (The mixture is quite wet at the beginning of mixing but becomes a soft dough by the end.)

3 Transfer dough to an oiled large bowl; cover with cling film. Stand at room temperature for 4-6 hours or until doubled. Meanwhile, spray a cane proving basket (about 30cm wide, 9cm high) lightly with water; dust with extra flour, rotating and tapping to cover all surfaces. Tap out excess; set aside to dry.

4 Line a large baking tray with baking paper. Turn dough onto a lightly floured surface. Lightly pull each of the 4 sides of the dough from the outside edge to the centre of top to stretch outside skin of the dough. Repeat with 4 diagonals; transfer to proving basket, with seam up. Wrap in cling film, prove in refrigerator for 12 hours or overnight. Remove from refrigerator and bring to room temperature (2-3 hours).

5 When close to room temperature, preheat oven to 240°C, Miele Moisture Plus with 2 bursts of steam. Place baking paper-lined tray on top of proving basket. With the baking paper between the dough and tray, invert dough onto tray; lift off proving basket. Cut 4 slashes into bread in a square shape using a box knife or scalpel.

6 Bake bread on shelf 2 for 30 minutes, or until golden brown and sounding hollow when tapped. Transfer to a wire rack until cool.

Suitable to freeze. Not suitable to microwave. FOR CONVENTIONAL COOKING Preheat oven to 240°C. Place a small shallow-sided oven tray on the lowest shelf of the oven when preheating. Add 10 ice-cubes to preheated oven tray and bake bread for 30 minutes or until golden brown and sounding hollow when tapped. Transfer to a wire rack until cool.