Recipes: Tom Kitchin

There is a common misconception that an abundance of time and equipment is required to create gourmet masterpieces from home. A myth dispelled by Michelin-Starred Chef, Tom Kitchin who demonstrates this using a Panasonic Steam Combination Microwave


Michelin-Starred Chef Tom Kitchin has partnered with Panasonic to showcase how the innovative technology of the Panasonic Steam Combination Microwave range offers so much more than reheating last night’s dinner. The ability to steam, grill, bake and microwave with just one appliance means it’s never been easier to get creative and cook gourmet inspired dishes at home.





SCALLOP BAKED IN THE SHELL

1011556

INGREDIENTS
1 Carrot, sliced into small strips
1 Courgette, sliced into small strips
1 Teaspoon Vegetable Oil
8 Scallops (2 per Shell)
100g Puff Pastry
2 Egg Yolks

For White Wine Sauce
1 Tablespoon Olive Oil
200g Shallots Sliced
150ml Noilly Pray Vermouth
150ml Fish Stock
300ml Whipping Cream
Salt & Pepper
1 Tablespoon Chopped Dill
1 Tablespoon Chopped Tarragon

Preparing White Wine Sauce:
• Put the shallots & oil in a plastic bowl. Set the Panasonic Combination Microwave to STEAM1 micro low for 10 minutes to 'sweat them'.
• Add the stock and Noilly prat and cook on Micro High for 15 minutes to reduce it.
• Add the cream and Micro High for 12 minutes until the sauce thickens.
• Pass through a sieve and season.
• Chill in the fridge until cold then mix through the chopped herbs.

Preparing the Scallops:
• Slip a thin sharp knife between the shells and cut through the large white muscle tab to release one side of the shell.
• Pry open the shell and pull everything out.
• Using a spoon, neatly scoop out the meat.
• Separate the white meat from the outer skirt and roe.
• Rinse the scallops and keep them in the fridge on a paper towel.
• Rinse the shells and pat them dry.

Assembling the Dish:
• Sweat the carrot and courgette.
• Season and cook until they are soft for approx. 10 minutes. Allow to cool.
• Take 4 washed shells and divide the leeks and carrots and samphire between them.
• Cut the scallops in half through the middle, season and place 4 pieces on each shell.
• Cover with 3 tablespoons of white wine sauce and top with the other shells.
• Preheat the Panasonic Combination Microwave to oven setting 200degrees.
• Roll out the puff pastry and cut into thin strips.
• Place a pastry strip around each scallop to seal the two shells together.
• Using your fingers, gently press the pastry in place to ensure that the seal is tight.
• Brush with egg yolk and cook for 10 minutes until the pastry is golden brown.

To Serve:
• Remove the scallop shells from the Panasonic Combination Microwave and run a sharp knife all the way around the outer crust.
• Serve on a bed of seaweed, or rock salt mixed with water to stop the shells moving.
• Let your guests open the shells themselves and enjoy!

ROAST CRISP PORK BELLY

1011515

INGREDIENTS
1kg Pork Belly

To Serve
Carrots
Parsnips
Asparagus
Serves 4-6

Method:
• Pre-heat the Panasonic Combination Microwave Oven to 200 degrees.
• Place the pork belly onto a raw meat chopping board.
• Using a sharp knife, lightly score the skin making criss cross inserts.
• Season the belly with rock salt all over.
• Place on tray before cling filming.
• Cling film the pork belly.
• Place in fridge for 6 hours.
• After 6 hours, remove the pork belly from the fridge.
• Set the Panasonic Combination Microwave to Combination Oven at 200 degrees and grill setting 1.
• Place the pork on the wire rack with the tray underneath.
• Pour boiling water on the tray underneath.
• Cook for 20 minutes.
• Turn the Panasonic Combination Microwave down to 160 degrees and cook for a further 3 hours.
• If at the end of cooking the skin requires more crisping, change the oven setting to grill setting 1 for a further 5-10 minutes.
• Serve with seasonal vegetables and enjoy.

GINGER SPONGE WITH ORANGE CUSTARD

1011506

INGREDIENTS
Ginger Sponge:
90g Self Raising Flour
1 Teaspoon Ginger
1 Teaspoon Bicarbonate of Soda
¼ Teaspoon Cinnamon
¼ Teaspoon Mixed Spice
45g Butter
52g Black Treacle
40g Golden Syrup
110g Milk
45g Demerara Sugar
1 Egg
Orange Custard:
140g Cream
140g Milk
50g Sugar
55g egg yolk
Zest of 1 Orange

Makes 4-5 Portions

Ginger Sponge Method:
• Sieve all of the dry ingredients.
• Mix with the butter to make a breadcrumb.
• In a small plastic bowl gently warm the treacle and syrup on Panasonic Combination Microwave Medium for 1 minute.
• In a separate bowl, warm the milk and sugar on Panasonic Combination Microwave Medium for 1 minute.
• Now mix the milk/sugar into the dry ingredients, then mix in the treacle and syrup. Then add the egg.
• Place a small piece of baking paper into a 4x9" tin, and divide the mixture evenly.
• Bake for 14 minutes in the middle shelf of the Panasonic Combination Microwave and steam shot for 3 minutes after 8 minutes.
• Leave in the tins for 1 minute then turn out.
Orange Custard Method:
• Mix the egg yolks, sugar and a ¼ of the milk.
• Heat the remaining milk and orange zest on High Microwave for 2 minutes.
• Add to the eggs and mix.
• Place back in the Panasonic Combination Microwave and cook on Simmer Micro for 1 minute.
• Stir well.
• Cook simmer microwave for 10-15 minutes stirring every 90 seconds until custard coats the back of the spoon.
• Serve with the warm sponge.

Orange Custard Method:
• Mix the egg yolks, sugar and a ¼ of the milk.
• Heat the remaining milk and orange zest on High Microwave for 2 minutes.
• Add to the eggs and mix.
• Place back in the Panasonic Combination Microwave and cook on Simmer Micro for 1 minute.
• Stir well.
• Cook simmer microwave for 10-15 minutes stirring every 90 seconds until custard coats the back of the spoon.
• Serve with the warm sponge.