Steamer - Stöckli
Cook in the Steamer
simple, tasty and healthy
Practical Tips and fine Recipes
for the Stöckli Steamer
2
Contents
Page
You won’t want to be without it
5
Specialities by Roland Zonta
6
Before you start ...
8
It is nevertheless quite simple
10
Small-talk from the Kitchen
12
It is Done !
14
Cooking Table
15
Cooking rice in the STEAMER program
17
Delicious Ideas out of the Steamer from Roland Zonta
18
Entrées
20
Soups
28
Fish
34
Poultry
42
Vegetables
48
Desserts
52
3
4
You won’t want to be without it
What today many good restaurants would not be without, Stöckli brings also now to
your kitchen: The pleasure of simple and fine cooking in a steamer.
In fact, steam cooking is enjoying a real renaissance. And there are good reasons:
The vitamins and minerals go no longer – whooosh – with the cooking water down
the drain. The natural taste remains and so you need considerably less salt to
enhance the flavour and you can do without cooking fat.
That you have acquired a quality product can be seen from the choice of materials.
The sieve inserts are from stainless steel, which are easily cleaned in the dishwasher. And, because no water can enter the liquid container, the heating element
cannot become furred-up.
Your Stöckli Steamer opens up countless possibilities for you, for the modern kitchen
as well as for traditional recipes. Experience for yourself how wonderfully, with its
help, you can prepare whole menus.
It remains only for us to say: have much fun and pleasure with your Stöckli Steamer –
and Bon Appétit !
Your Stöckli-Team
5
Specialities by Roland Zonta
Some people find their profession by chance, others were born to it. In the latter category we find Roland Zonta. His mother worked in a restaurant and in a delicatessen –
and the young Roland was always with her: here between the pots and pans, and there
between the delicatessen and good wines. And some years later he began himself to
train as a chef.
During his engagements in hotels and restaurants he met professionals and mutual
inspiration: French, Italians and Chefs whose interest was with Asian specialities.
Today Roland Zonta, with his Austrian-Swiss roots, nurtures his creations for gourmets, with many delicious recipes. Let yourself be surprised!
Again and again Roland Zonta cooks for his good friends. Who wonders then, that the
kitchen in his house offers a lot of room, so that all the traditional dishes and new creations can be conjured-up to the table. And his Steamer? «It’s worth its weight in Gold,
because I so much enjoy healthy and tasty cooking», enthused Roland Zonta.
Especially for preparation in the Stöckli Steamer, Roland Zonta has assembled for you
a series of recipes: Enjoy yourself already now with the entrées and soups, fish and
poultry dishes, vegetables and desserts – you will succeed with all !
6
7
Before you start ...
The appliance was developed specially for the household and is therefore easy to use.
Before you really get started, please read the following advice and the complementary
Operating Instructions. Thereby, your Steamer will remain your true kitchen-aid for
many years.
Where should I put it?
Generally, you can place your steamer almost anywhere. However, please do not use
it directly under an overhead kitchen cupboard, and keep a reasonable distance from
the kitchen wall.
Good-bye Steam
Switch on your extractor-fan when required or open a window to let out the steam.
Filling and Emptying
Ensure when filling that no liquid is spilt over the appliance. When cooking is finished,
pour out the remaining liquid only over the marking on the rear side.
Attention – Hot!
The hot steam can first be seen only when it begins to condense but it is not visible
as it leaves the exhaust hole. Take care not to work or place any part of the body over
these steam exit holes. Use oven-gloves or similar when removing the lid or the container and lift the lid always with the underside away from you.
8
The Optimum Utensils
In order not to damage the special coating, use preferably only heat-resistant plastic
kitchen tools or a wooden spoon.
Yet Quick to Clean
To clean the steamer, first remove the mains plug from the socket. Do not immerse the
heater unit in water clean it only with a sponge or soft cloth and normal washing-up
liquid. The sieve insert is, by the way, dishwasher compatible.
Please observe also all additional guidance in the separate Operating Manual.
9
It is nevertheless quite simple
With the Stöckli Steamer we make steam cooking very simple. Five steps and already
your meal is ready to serve.
Step 1: The food preparation
A proper preparation simplifies everything. So make ready the required food in advance.
In order to guarantee even cooking, cut the vegetables in approximately equal sized
pieces and note that larger pieces take longer to cook than smaller pieces..
Step 2: Filling with The Liquid
Your Stöckli Steamer is equipped with an anti-stick liquid container which permits a
number of alternative possibilities. You can cook not only with pure water, but also
with, stocks and sauces. That makes your meal especially seasoned.
Fill already from the start with enough liquid (between the maximum and minimum
marks; maximum capacity is 1 litre which will evaporate in 60 minutes). When it
is nevertheless necessary to top-up the liquid, use warm or hot liquid so that the
steaming procedure is not interrupted.
Step 3: The Seasoning
With steam cooking it can be proven that less minerals, vitamins and flavouring are
lost. Thus the food retains substantially more flavour and subsequent seasoning is
necessary only to a lesser extent than normal.
A Tip: Don’t season the food itself, rather cook with a seasoned liquid e.g. with vegetable, meat or chicken stock, with sauces or with fish, veal or game stocks. Go sparingly
with the salt and sprinkle the salt only in already boiling water. That is kind to the metal
parts of your steamer.
10
Step 4: Filling the Sieve
The food in the bottom sieve is in the most intensive heat and so firmer or larger pieces,
which have a longer cooking time, should be placed at the bottom. Load each sieve to
no more than two-thirds of its capacity, as a sieve which is too densely packed will not
allow the steam to rise optimally. Larger quantities are best divided between two sieve
inserts. In addition, a loosely packed sieve reduces the cooking time.
Step 5: The Cooking
You fill with the chosen liquid, put in place one or both sieve inserts with the lid on top,
switch on and set the required cooking time. (More detailed information regarding the
timer and programme can be found in the Operating Manual. You can find more about
cooking times on Page 15).
The steaming process begins, as soon as the lid shows condensation. At the end of
the set cooking time a short signal can be heard and the Steamer is automatically
switched off. Whereupon we say «bon appétit!»
11
Small-talk from the Kitchen
Here is a series of practical Tips and Tricks which Roland Zonta gives for you and your
Steamer.
Warming-up of Food
The Steamer lends itself eminently to warming-up food. Fish or previously cooked
meat can, to advantage, be packed in aluminium cooking foil (shiny side inwards)
which helps to retain juices.
Thawing of Food
When you wish to thaw something in the Steamer it should be directly fully cooked.
Especially suitable are vegetables, fruit and pre-cooked sauces.
Use as a Water Bath
Melting chocolate? No problem. Cream caramel or puddings? A pleasure. And because
your Stöckli Steamer provides an ideal water-bath, even demanding terrines will succeed in the large sieve insert.
Deep-Freezing Vegetables and Fruit
Make ready the vegetables or fruit and blanch that which is to be frozen, in the Steamer.
Following this, shock the vegetables and fruit with ice-water. Pack the dabbed-dry
food in portions in well sealable bags or containers. When needed you have within the
shortest time, side dishes which you can warm-up or finish cooking in the Steamer.
Skinning Tomatoes, Peperoni und Peaches
12
For the tomatoes cut the skin in a cross (steam ca. 3 min.). Peperoni are steamed with
advantage when halved and the pips removed. (up to 8 min.). Peaches can be whole,
or halved and stoned (steam 30 sec.). Supervise the above and if you need to stop the
cooking process simply add some cold water to the liquid. Or lay the vegetables or fruit
in ice-water. After peeling, dab dry with kitchen paper.
Protecting Terrines and Puddings
Cover the dishes with aluminium foil during cooking to protect the contents from condensing steam dripping as water from the lid or other components.
Avoiding Water Pools
When you take out one or both sieves, place them in the upsidedown lid or on a separate plate. therby avoiding puddles on your working surface.
13
It is Done !
Whether frying or baking, grilling or steaming, the deciding question is always the
same: Is it already done? With our Table we give you points at which to stop and
check, for the various cooking times in the Steamer.
Of course, the times given can only be an average as the time is ultimately influenced by such factors as the freshness, size and condition. The best way is to set the
steaming time a little short so that you can make a test at the right time.
The smaller and more tender, the quicker
The steam in your Steamer streames at the food from all sides. The looser the container is filled, the better the steam can circulate. Larger pieces therefore, take longer to
cook than small pieces. So, cut the food in equally sized pieces or divide them between
the two sieves, as in this way you can speed up the process.
And a general rule: Fish, tender pieces of meat and fruit switch back after 1 to 2 minutes by half a position.
14
Cooking Table
Food A-C
Form
Min.
Tips
Apples
whole
10
cored
Apples
sliced/cut
5
Apricots
halved/peeled
5
Apricot dumpling
Artichokes
peel after steaming
15
whole
30-45
according to size
Asparagus green
10-15
tips unpeeled
Asparagus white
20
peel well
bacon dumplings
20
Bananas
whole
12-15
wrap in baking foil
Barbel
Filet
5
Butter the dish
Beans, green
25
Beetroot
in slices or diced
20
Broccoli
whole
15
Broccoli
in Rosettes
10
Brussel-sprouts
remove stalk
25
Carrots
fingers
15
Cauliflower
whole without stalk
15-20
Cauliflower
Rosettes
10
Celeriac
in slices
15
Chanterelles
whole
3
clean well
10
wrap in savoy or bacon
Chicken breast
remove stalk, steam whole
Cod
Filet
5
butter the dish
Coq au vin
cut in pieces
30-35
lie for 24 hrs in red wine,
steam over the wine
(pullets do not cut)
15
Mets D-P
Forme
Dried fruit
Min.
Conseils
5-10
Eggs
«3 min.» whole
6,5
Eggs
soft
7,5
poached in a covered pot
Eggs
hard-boiled
9,5
shock in cold water
Endive
whole, without Stalk
10
fill with breadcrumb/herb
mixture
Fennel
halved
20
Jacket Potatoes
large
20
Kohlrabi
in slices
15
Leeks
15
Mangetout
10
wrap in aluminium foil only
after steaming
Mushrooms
whole
3
peel in advance
Mussels
fresh
7
steam with fish stock and
pour over before serving
Onions
whole
10
Peaches
halved
3
then peel
Pears
whole, peeled
7
then lie in cinnamon red wine
Pike
pieces
5
always butter the dish
Pike-perch
Filet
5
always butter the dish
Potatoes
Slices or diced
10
Potatoes
small, whole unpeeled 15
Pot dumplings
Pumpkin
16
15
cubes 1x1 cm
15
Mets Q-V
Forme
Min.
Conseils
Quail
whole
20
filled – cook 10 minutes
longer
Rabbit back
whole
12
wrap in bacon or ham
7
butter the dish
Braising steak
medallions
Seefood
frozen
5
Sole
Filet
5
Spinach dumplings
Sweet corn
always butter the dish
15
whole cobs
Swiss chard
30–40
15
Tomatoes
whole
8
cut top with a double cross
Trout
whole
5
always butter the dish
Venus Shells
5
Cooking rice in the STEAMER program
Serves 4 (as a side dish).
1¼ cup rice
1¼ cup water
(Equal amounts of rice and water)
Add bouillon (preferably in powder form)
or salt as desired
Add all ingredients into rice bowl and steam for ca. 20 mins.
Art. No. 0100.026
17
Delicious Ideas out of the Steamer from
Roland Zonta
With the Stöckli Steamer you can steam whole Menus. And it is a valuable help in preparing various ingredients. Try out your own ideas and you will experience for yourself
how versatile you can be with your Stöckli Steamer.
Some delicious suggestions in that direction are given to you by Roland Zonta with his
exquisite recipes. We wish you much fun in the preparation – and enjoyment!
Page
Entrées
Artichokes with Smoked Trout
Poached Cream-egg in Pots
Green Asparagus with Coconut
Tortina with Aubergines
Monk-fish on leaf salad
Autumnal Rabbit Terrine
22
23
24
25
26
27
Soups
Potato soup
Mussel soup
Tirolean Dumpling soup
30
31
32
Fish
Cod in a Savoy Jacket
Scampi on Corgette Puree
Coquilles St. Jacques in a Spinach Jacket
Sole Rolls with Leaf Spinach
Poached whole Trout
Hotch-Potch of Red Perch on Fennel
18
36
37
38
39
40
41
Poultry
Chicken breast Indian Style
Drunken Pullet
Chicken breast in Caper Sauce
44
45
46
Vegetables
Artichokes with Truffle-Lemon Dressing
Corgettes Naples style
50
51
Desserts
Tirolean Plum Dumplings
Orange pudding
Granny’s Creme Caramel
54
55
56
19
20
Entrées
Recipe page 24
21
Entrée
Simple, preparation up to 1 hour, for 4 persons
Artichokes with Smoked Trout
Ingredients
4
4
2 tbsp.
1 Shot
1 tsp.
1-2
Preparation
Artichokes (bottoms)
Smoked trout filets
Cream quark
Olive oil
Lemon juice
Salt, pepper
Stalk Dill
Red peppercorns
Break away the lower leaves and the stalk
of the artichokes and with a toothed knife
cut away the top part. Detach the artichoke
bottoms.
Form the bottoms with a kitchen knife into
a round dish. Steam the bottoms approx.
30 min.
Cut the trout filet into small equally sized
pieces.
Mix the quark, olive oil and lemon juice and
season with salt and pepper.
Place some dressing on the plate and in
it place the lukewarm artichoke bottoms.
Drape the trout pieces over the top.
Tips
Fresh artichoke bottoms
taste considerably better than
preserved ones and it pays to
do the additional work. If you
nevertheless buy preserved
artichokes, select those in a
glass jar.
From the remaining artichoke leaves you can make
«Artichoke with Truffle-Lemon
dressing» (Recipe page 50).
22
Garnish the plate with the dill and peppercorns.
Entrée
Simple, preparation up to 30 min., for 4 persons
Poached Cream Egg in Ramekins
Ingredients
Preparation
4
4
4
2 dl
40 g
Brush out the ramekins well with olive oil.
Ramekins or small pots
Egg yolks
Egg whites
Cream
Parmesan, grated
Salt, pepper
Olive oil
Lie the egg yolks carefully in them.
Season the egg whites and lightly whip
with the cream, but only until the egg white
runs evenly from the spoon.
Add the parmesan and stir well.
Fill the ramekins with the mix and cover
with aluminium cooking foil formed into a
domed shape (the mixture rises).
Cook in the Steamer for approx. 7 min.
Tip onto a slice of toast and sprinkle lightly
with olive oil.
Tips
After 7 min. the egg yolk is
slightly runny (egg size 54 g).
For a hard egg yolk the
ramekin should be steamed
for approx. 10 min.
The egg white mix can be
individually seasoned or
complemented with herbs.
23
Entrée
Simple, preparation up to 30 min., for 4 persons
Green Asparagus with Coconut
Ingredients
Preparation
16
4
4
Peel the asparagus well. Cut off,
not too close to the end. Steam for
approx. 20 min.
2 tbsp.
50 g
50 g
30 g
30 g
Green asparagus
Rashers Bacon
Rashers Parma or other
wafer thin, air-dried ham
Olive oil
Butter
Grated coconut
Split almonds
Grated parmesan
Cut the bacon and the air-dried ham into
mouthsized pieces and very shortly pre-fry
in olive oil.
Add the butter, allow to foam shortly and
then add the almonds and coconut.
Divide the asparagus into three parts and
add as well.
For garnishing, keep a few asparagus tips
warm after steaming.
Grill everything together. Very carefully!
At the end, add the cheese.
Arrange the asparagus dish to a peak in the
middle of a warm plate.
Tips
As a main course, double the
quantities.
A suitable companion to this
dish is a light white-wine
risotto, or toast.
24
Arrange the asparagus tips around the outside of the plate and garnish with chopped
chives and small strips of air-dried ham.
Entrée
Demanding, preparation up to 2 hrs, for 6 persons
Tortina with Aubergines
Ingredients
2 mid-sized
3 tbsp.
1 large
2
1
1
1
2
80 g
20 g
Preparation
Aubergines
Olive oil
Salt, pepper
Onion
Garlic cloves
Corgette
Paprika pod
Origano
Flesh tomato
Eggs
Grated parmesan
Parmesan, pared
(as garnish)
Machine-slice the aubergines lengthwise in
thin slices.
Brush with Olive oil and grill either directly
in the grill pan or on a grill tray. (the «Burn
marking» is important).
Lie these grilled slices into the oil-brushed
individual pots so that they can fold up over
the filling.
Cut the remaining vegetables and the rest
of the aubergines into small cubes and in
little olive oil fry until soft.
Sprinkle with a little salt and pepper.
Add the origano and the flesh of the
tomato, skinned, with pips removed and
cut into small pieces.
Mix the egg yolk and the cheese under the
vegetable mixture.
Beat the egg white until stiff and carefully
fold into the mixture.
Divide between the dishes and cover with
the remaining aubergine slices.
Tips
You can arrange the Tortina
on a tomato sauce.
Steam the pots approx. 30 min. in the
Steamer.
Tip out and garnish with fine strips of pared
parmesan and basil leaves.
25
Entrée
Rather demanding, preparation up to 1 hr., for 4 persons
Monkfish on Leaf Salad
Ingredients
Preparation
500 g
Steam the monkfish in a buttered dish
over fish stock in the Steamer for approx.
6-8 min.
Monkfish
Salt, white pepper
Lemon juice
11/2 dl Fish stock
1 each Red and yellow peppers
1 small Red onion
1 dl
Olive oil
Leaf salads (lettuce)
50 g
Parmesan (not ground)
1
Bunch Chives
Quarter the peppers, remove the pips and
steam for approx. 3 min. in the Steamer.
Shock the peppers in cold water and peel.
Dry with kitchen paper and cut into small
cubes. (Brunoise).
Peel the onion, quarter and cut into waferthin slices.
Mix the reduced fish stock still lukewarm
with the olive oil and lemon juice.
Add the pepper brunoise and the onion.
Cut the still warm fish into mouth-sized
pieces and pour the lukewarm dressing
over it (carefully mix).
Leave the whole soak for some time.
Prepare some seasonal salads, wash and
dry well (salad spinner).
Tips
Suitable accompanying
salads: Rucola, curly endive,
curly lettuce, lollo rosso,
lettuce hearts.
26
Arrange the salad attractively in a deep
dish and carefully distribute the fish over it.
With a cheese plane or vegetable peeler cut
short, thin slices of parmesan and
distribute these over the top. Garnish with
chives.
Entrée
Demanding, preparation up to 2 hrs, for 4 persons
Autumnal Rabbit Terrine
Ingredients
Preparation
100 g
Cut the chicken in small cubes and cool in the
freezer compartment for approx. 1/2 hr.
9 dl
120 g
2
3-4
Chicken meat,
from the breast
Cream
Chanterelles
Rabbit back filet,
approx. 150–200 g
Rashers Parma or other
thinly sliced, air dried ham
Thyme, Parsely
Salt, Pepper
Lightly salt these cubes and puree in a blender with the cream. Add a few fresh thyme
leaves and chopped parsley, and season.
Brush the chanterelles (use small ones) well
and remove any sand.
Very lightly fry in some olive oil in a hot pan
and then leave on a plate to cool.
Lightly season the rabbit filets and pre-fry
shortly on all sides and similarly leave to cool.
Draw the cooled chanterelles under the blended mixture.
Wrap the cool terrine-pot (approx. 5 dl. capacity) with clear kitchen foil. Lay in the ham
rashers so that enough remains outside to
eventually fold over the top.
Tips
You can also use poultry or
veal sausage-meat instead of
rabbit.
Suitable accompaniments are
lambs-lettuce or lollo-rosso
and fig sauce.
Place not quite half of the mixture in the pot,
lie the rabbit filet in the middle and fill with
the rest of the mixture.
Fold the ham rashers over each other and
bang the pot quite hard 2-3 times on the
working surface. There should not be any
hollows remaining.
Cook for approx. 15 min. in the steamer.
27
28
Soups
Recipe page 31
29
Soups
Simple, preparation up to 1 hr., for 4 persons
Potato Soup
Ingredients
600 g
1
1 tbsp.
3 dl
7 dl
3 tbsp.
1 Splash
1 Pinch
4 tbsp.
Preparation
Potatoes
Onion
Butter
Water
Milk
Salt, Pepper
Mixed herbs: Chervil,
tarrragon,
thyme, mint, parsley
Vinegar
Nutmeg
Roasted wholemeal-bread
cubes
Coarsely cube the potato and onion.
Cut the onion in thin slices, flour and fry in
olive oil.
Steam the potato approx. 15 min. in the
Steamer.
Add the potato to the onion, add the water
and bring to the boil.
Season with salt and pepper.
Add the herbs and puree the soup in a
mixer.
Again boil the soup and slowly stir in the
milk.
Season with a splash of vinegar or lemon
juice and also a pinch of grated nutmeg
and serve the soup with the roasted bread
cubes.
30
Soups
Simple, preparation up to 30 min., for 4 persons
Mussel Soup
Ingredients
1
2
2 tbsp.
1 Bunch
1 each
500 g
2 kg
1 dl
2 dl
1 dl
Preparation
Onion, chopped
Garlic cloves
Olive oil
Parsley
Thyme and
majoram twig
Tomatoes
Mussels
White wine
Vegetable stock
fish stock
Remove the stem from the tomatos and cut
with a cross over the top. Steam over the
white wine and fish stock in the Steamer
for 2 min.
Peel the steamed tomatoes and remove the
pips. Cut into small cubes.
Very lightly fry the onion and the garlic
in olive oil in a pan until glazed, add the
tomato and herbs and cook for 3 min.
Wash the mussels several times and rinse
thoroughly. Remove any beard hairs.
Steam for approx. 5 min. over the liquid in
the Steamer.
Thin the tomatoes with the rest of the liquid
and pour over the mussels.
Serve with slices of bread fried in olive oil
with granulated garlic.
Tips
Instead of fresh tomatoes you can
use tinned tomatoes. Beware,
however, that as few tomato pips
as possible get into the mixture.
31
Soups
Rather demanding, preparation up to 2 hrs., for 4 persons
Tirolean Dumpling soup
Ingredients
Preparation
14
Remove the crust from the toast bread,
cut into small cubes and mix with the
finely chopped bacon and finely chopped
pepperoni.
/ kg
50 g
50 g
1/8 lt
2
1 tbsp.
40 g
11/2 lt
Toast bread
Tirolean Bacon
Pepperoni
Milk
Eggs
Salt, nutmeg
Parsley, finely chopped
Flour
Beef soup
Whisk the milk and eggs, season with salt,
nutmeg and parsley and pour this mixture
over the dumpling bread.
Leave for 15 min.
Mix in the flour, with wet hands form the
small dumplings and steam these for
10-15 min. in a buttered insert in the
Steamer.
Arrange the dumplings in a pre-heated
soup bowl, pour hot beef soup over them
and sprinkle with finely chopped chives.
32
33
34
Fish
Recipe page 38
35
Fish
Rather demanding, preparation up to 2 hrs., for 4 persons
Cod in a Savoy Jacket
Ingredients
Preparation
600 g
1
8
Carefully remove the leaves of the savoy
and cut off the stem.
3 dl
1 dl
Cod filets
Savoy cabbage
Rashers streaky bacon,
wafer thin
Vegetable stock
Fish stock
Salt, pepper
Steam the washed leaves for approx.
2-3 min. in the Steamer. The two stocks
can be used for this.
Cut the cod filets into equally sized pieces,
season with salt and pepper, wrap in the
bacon and envelop in a savoy leaf.
Arrange these parcels in the buttered sieve
insert so that the steam can rise between
them. Steam for approx. 8-10 min. according to size.
Refine the fish stock with cream and serve
with the fish parcels.
Tipp
The fish and 4 rashers of
bacon can also be pureed and
the resulting mixture wrapped
in the savoy leaves.
36
Fish
Rather demanding, preparation up to 2 hrs., for 4 persons
Scampi on Corgette Puree
Ingredients
Preparation
1
2
300 g
1 tbsp.
4 dl
12
Cat the vegetables, with the onion and
garlic into small cubes and soft-steam over
the vegetable stock in the Steamer for
20 min.
4
Schallot
Garlic cloves
Corgettes
Olive oil
Vegetable stock
Scampi
Salt
Cayenne pepper
some lemon juice
Cherry tomatoes
Puree the vegetables in a mixer and dilute
to a thick, creamy consistency with the
vegetable stock. Season to taste.
Peel the scampi and cut along the back
with a sharp knife and remove the intestine
(darker, thin thread).
Following this, wash the scampi in cold
water and dab dry with kitchen paper.
Steam for approx. 4 min. and leave in the
warm.
Make a pool on a dish with the corgette
stock and arrange the scampi in it.
Garnish with halved cherry tomatoes, fresh
basil and a few splashes of olive oil.
37
Fish
Rather demanding, preparation up to 1 hr., for 4 persons
Coquilles St. Jacques in Spinach Jacket
Zutaten
8
2 dl
100 g
Preparation
Scallops
Fresh leaf spinach
Fish stock
Creme fraiche
Safron threads
Salt, pepper
Rucola shoots
Separate the red corail from the white scallop flesh.
Wrap the scallop flesh two pieces at a time
in spinach leaves and steam over the fish
stock for approx. 7 min.
Add the corail for 3 min.
Mix the reduced fish stock with the Creme
fraîche and season the sauce with salt and
pepper.
Pour some of the sauce onto a plate and
arrange the scallop parcel in it.
Garnish each plate with two corails, safron
threads and rucola shoots.
Tips
In place of the spinach leaves
you could use also leaves of
seaweed. These are obtainable almost everywhere and
give the dish a Far-Eastern
tone.
Suitable accompaniments are
boiled potatoes or Basmati
rice.
38
Fish
Demanding, preparation up to 2 hrs., for 4 persons)
Sole Roll with Leafspinach
Ingredients
8
50 g
1 dl
2 dl
1 dl
1 tbsp.
1 Pinch
Preparation
Sole filet
Leaf spinach
White wine
Fish stock
Cream
Butter
Garlic salt
Sea salt
Red peppercorns
Dab the filets dry with kitchenpaper,
season and cover them thinly with the
cooked leaf spinach.
Roll up the filets carefully beginning at the
pointed end and secure with kitchen string
or tooth-picks. Lay the filets sideways on
the lightly buttered sieve insert.
Add fish stock, white wine, garlic salt, sea
salt and pepper to the liquid container,
switch-on and cook for approx. 5-8 min.
Take the container off the steamer, cool the
remaining stock by adding the cream, boil
a little more and at the end whisk the rest
of the butter into this sauce.
Remove the string or tooth-picks from the
sole-rolls, cut them diagonally in two, lie
them neatly on a plate and pour over the
sauce.
Tips
Ready, frozen leaf spinach
gently fry in olive oil and only
lightly season.
39
Fish
Simple, preparation up to 1 hr., for 2 persons
Poached Whole Trout
Ingredients
Preparation
2
1 dl
1 dl
1,5 dl
1/2
30 g
1 tsp.
Place the trout in the buttered sieve insert,
ensuring that the stomach flaps are outward.
Trout
White wine
Fish stock
Strong vegetable stock
Onion, finely chopped
Butter
Lemon juice
Dill, parsley
Salt, pepper
Place the remaining ingredients in the
liquid container and switch on the Steamer.
As soon as the liquid boils, place the insert
with the trout over it and steam these for
5-8 min.
Sieve the liquid and bind with cornflour. Or
whisk together 1 egg yolk and 1/2 dl cream
and stir into the liquid. (Caution: the liquid
must not boil further).
The trout can also be served only with melted butter or simply with lemon juice.
Suitable accompaniment is boiled potatoes.
Tips
When you have very fresh
trout, you should rinse the
fish under running water but
on no account dry it with
paper or a cloth. That way the
fish will retain an attractive
blue colour.
40
Fish
Simple, preparation up to 30 min., for 4 persons
Hotch-Potch of Red Perch on Fennel
Ingredients
500 g
3
2 Bunch
1 Pinch
2 tbsp.
Preparation
Red perch filets
Fennel
Spring onions
Olive oil
Salt, white-pepper
Dill
Sugar
Cream
Marinate the fish filets with lemon juice,
salt, pepper and dill.
Clean and wash the fennel, halve and
remove the stalk. Cut into fine slices.
Clean and wash the spring onions. Shorten
the stalks and halve lengthwise.
Very shortly pre-fry the onions, add some
sugar and lightly caramelise. Add the
cream, allow to boil and put to one side,
covered.
Meanwhile, steam the sliced fennel for
approx. 8-10 min. in the Steamer.
Butter the second insert and place the fish
filets in it. Together again steam for approx.
3-5 min.
Arrange the fennel and spring onions on a
warm dish and then arrange the fish filets
among them. Garnish with some dill.
41
42
Poultry
Recipe page 44
43
Poultry
Rather demanding, preparation up to 2 hrs., for 4 persons
Chicken Breasts Indian Style
Ingredients
Preparation
4 large
2
1
1
4 dl
Lightly season the chicken breasts and rub
in curry. Marinate for approx. 2-3 hrs.
30 g
Chicken breasts
Apples
Onion
Banana
Chicken stock
Curry
Salt, pepper
Lemon juice
Butter
Quarter the onion, cut into wafer thin slices
and place with the chicken stock in the
liquid container. Season with curry.
Peel and core the apples and cut into rings
approx. 1 cm thick. Rub with lemon juice.
Steam the chicken breasts in the Steamer
for approx. 8-10 min., add the apples and
steam for a further approx. 5 min.
In the meantime, quarter the banana,
lightly flour and fry in butter in a pan.
Take out the sieve insert, bind and seson
the sauce.
Cut the chicken breasts diagonally in tranches and arrange on the apple rings.
44
Poultry
Simple, preparation previous day, for 4 persons
Drunken Pullet
Ingredients
Preparation
2 small
5 dl
2 twigs
1 tsp.
3
Divide the pullet into breast, legs and wings
and remove the skin.
1 tsp.
Pullets
Red wine
Rosemary
Black peppercorns
Bay leaves
as required Gravy sauce
Cornflour
Cranberry jelly
Lie in these parts in the wine and
seasoning for approx. 24 hrs.
Divide the pieces between the sieve inserts
and put the liquid in the liquid container.
The cooking time is approx. 20-30 min.
The rest of the cooking liquid can be
diluted if desired with gravy and thickened
with cornflour.
Before serving fold in some cranberry-jelly.
Tips
Instead of the whole pullets,
just the breast or «drumstick»
legs can be used.
45
Poultry
Rather demanding, preparation up to 1hr., for 4 persons
Chicken Breasts in Caper Sauce
Ingredients
4
1/8 lt
1/8 lt
2 tbsp.
3 tbsp.
Preparation
Chicken breasts
White wine
Chicken stock
Creme fraîche
Capers
Salt, white-pepper
Cayenne pepper
Nutmeg
Lemon juice
Put the chicken stock and the white wine in
the liquid container.
Saeson the chicken breasts carefullty with
a little salt, white pepper and a breath of
nutmeg and steam for approx. 10 min. in
the Steamer.
Following this, place the chicken breasts on
a plate, cover them and keep in the warm.
Reduce liquid to approximately half.
Stir in the creme fraîche and allow to simmer further.
Season with cayenne pepper, salt und
lemon juice.
Stir in the capers, add breasts and serve in
the sauce.
46
47
48
Vegetables
Recipe page 50
49
Vegetables
Simple, preparation up to 1hr., for 4 persons
Artichokes with Truffle-Lemon Dressing
Ingredients
Preparation
4
1 dl
1 tbsp.
Remove the lower leaves and the stalk.
Artichokes
Olive oil
Truffle oil
Truffle, fresh or
from the glass
1/2
Schallot, finely chopped
1/2 Bunch Chives, finely cut
Juice of 2 lemons
1
Lemon as garnishing
Smooth the bottom, cut off the top half
of the artichoke with a toothed knife and
remove any hair.
Steam the artichokes in the Steamer for
approx. 45-50 min. (according to size).
Mix the rest of the ingredients well and this
will provide a binding. The dressing will be
served separately.
Tips
Rub the cut surfaces of the artichoke at once with lemon juice and stand the
bottom of the artichoke directly on a slice of lemon. Artichokes very quickly
become black!
Cut the bottom out and use as in recipe «Artichokes with Smoked Trout».
Steam the artichoke leaves for approx. 20 min. The arrangement is some
work but you have a number of possible variations.
50
Vegetables
Simple, preparation up to 30 min., for 4 persons
Corgettes – Naples Style
Ingredients
Preparation
4
Peel and remove pips from the flesh tomato
and dice.
Corgettes,
approx. 15-20 cm
2 large
Flesh tomatoes
1
Schallot
1/2
Garlic clove
Fresh basil, chopped
Sea salt
Black pepper
1 Pinch
Sugar
4 Rashers Yorkshire Ham
3 dl
Vegetable soup
Lightly pre-fry the very finely chopped shallot, the garlic and the seasoning.
Add the diced tomato, lightly sugar and to
finish stir in the basil (do not cook further)
Halve the corgettes lengthwise, remove
the core with a spoon and then fill with the
tomato mixture.
Cover with strips of ham and steam for
approx. 8-10 min. in the Steamer.
Tips
So that the corgette does not
roll over, cut away a slice of
the peel on the underside.
51
52
Desserts
Recipe page 56
53
Dessert
Demanding, preparation up to 2 hrs., for 4 persons
Tirolean Plum Dumplings
Ingredients
1 kg
300 g
80 g
1 tbsp.
1 kg
150 g
130 g
Preparation
Potatoes
Flour
Butter
Semolina
Salt
Plums
Cube sugar
Butter
Breadcrumbs
Powder sugar
Cook the potatoes until soft, peel and mash
while warm.
On the working surface knead a supple,
elastic dough from the flour, butter, eggs,
semolina, and potatoes and a pinch of salt.
Wash the plums, remove the stones and
replace them with a piece of marzipan or
sugarcube with cinnamon.
Form the dough into a 5 cm thick roll and
cut in pieces.
In each of the flat-pressed pieces of dough
wrap a plum, taking care that the dough is
well but gently pressed over the plum.
Steam these dumplings carefully for
8-12 min. at half power in the Steamer.
Meanwhile, heat the butter in a pan and fry
the breadcrumbs to a golden brown.
Drain the finished dumplings and roll in the
breadcrumbs. Arrange and sprinkle with
powder sugar.
54
Dessert
Simple, preparation previous day, for 4 persons
Orange Pudding
Ingredients
3 dl
1/2
3
80 g
1 tbsp.
Sauce:
1-2
1 tbsp.
1 tbsp.
1 tbsp.
Preparation
Milk
Vanilla pod
Eggs
Sugar
Grated orange peel
Cointreau
Oranges
Sugar
Cornflour
Grand Marnier or
Cointreau
Boil the milk with the vanilla pod. Scrape
out the vanilla pod and allow to cool completely.
Beat the eggs and the sugar. Add the
orange peel and then add the vanilla milk
whilst stirring vigorously. Finally, stir in a
splash of Grand Marnier.
Butter some small dishes or ramekins and
sprinkle with sugar.
Fill with the mixture. cover with aluminium
foil and steam for approx. 6-7 min. in the
Steamer. Preferably allow to cool in the
refrigerator overnight.
Sauce:
Blanch the orange peel in lightly sugared
water.
Tips
Sprinkle some sugar on
the puddings. Pour some
lightly pre-warmed Grand
Marnier over the turned-out
puddings and flambè them.
With this variation, Grand
Marnier should not be added
to the sauce. This is sufficient
for 4 small dishes of approx.
1 dl.
Boil the orangejuice with the sugar.
Add the cornflour, previously creamed with
a little water, and allow to simmer lightly
until the mixture binds.
Dilute with the Grand Marnier before serving.
55
Dessert
Simple, preparation previous day, for 4 persons
Granny’s Creme Caramel
Ingredients
Preparation
12
Boil milk and 50 g Sugar.
/ lt
100 g
1/2
2
4
Milk
Sugar
Vanilla pod
whole Eggs
Egg yolks
some almond oil
for the small dishes
Halve the vanilla pod lengthwise and leave
in the milk. Then scrape out the pod into the
milk.
Beat the eggs and egg yolks to a foam and
add to the milk through a sieve.
Boil the remaining sugar with 2 tablespoons
of water to caramelise. It should be the
colour of forest honey.
Brush the small dishes with almond oil and
swill round with the caramel. Carefully fill
with the egg mixture.
Tips
Instead of small dishes you
can use a flat or roundededged terrine dish (rim height
5 cm. max.). The cold dish
swill over completely with the
caramel and leave for a time.
When serving, you can cut in
pieces and garnish with caramel syrup and fresh fruit.
Instead of fresh caramel you
can also use proprietary finished caramel syrup.
56
Cover the small dishes, or terrine dishes,
well with aluminium foil and steam for
approx. 20 Min. in the Steamer.
Allow to cool and leave overnight in the refrigerator. Shortly before serving, turn out and
garnish with fresh fruit.
57
Notice
58
59
Impressum
A. & J. Stöckli AG, Netstal
Roland Zonta, Näfels
Serge Rossinski, Texte und Konzepte, Zürich
Justo Barragán, barragrafics, Lachen
S+K Werbefotografie, Zürich
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