66 Magazine Issue 4 Summer 2018 - Page 84

length and Lauren says a maximum of eight participants is ideal, to ensure everyone present gets the most out of the sessions. It’s part of Kitchen Things’ commitment to providing a one-stop- experience; enabling customers to be able to research and buy the product that is right for them, to have the same people deliver and service that appliance and then, if desired, to spend some time gaining confidence with their new appliance through practical tutorial classes hosted by the people who distribute the technology. “The other side of the service our cooking tutors offer, might be demonstrating the benefits of differing models to a client who is between two minds about what brand to opt for,” continues Lauren. “Often by utilising the oven as part of a cooking class, we can help the customer make an informed decision about what features and benefits they’re going to really use day-to-day. “It’s a bit like buying a car and only knowing what half the buttons do; the ‘cooking theatre’ experience gives customers the opportunity to see how meals are made and gives them the “I can do that” moment that makes the purchase decision that much easier.” Right then. Time to check on that fish curry. It’s delicious; but then of course it is. The same goes for the fresh fruit compote, ready immediately afterwards. So, with steam ovens representing a newly energised culinary discovery for the modern kitchen, what’s set to be the next advent in premium kitchen appliance trends? As peoples’ lives become increasingly busy, blast chillers are going to become much more of a feature of modern residential kitchens,” says Lauren. “A bit like steam ovens, these are already in use in commercial settings, but premium appliance manufacturers have perfected them for the home kitchen in recent times. As a result, it is becoming ever-easier to pre-prepare weekly meals, seal the food in vacuum bags and place in the blast chiller, which will take the food down to -15° C in less than 15 minutes in order to preserve nutrients and absolute freshness.” Lauren says that food prepared and stored in this way remains fresh for incredibly long periods of time, with no discernible degradation of flavours or nutrients. Then, when desired, reheating in a gentle steam oven like the one dinner has been cooked in tonight ensures a meal that’s as good as if it had been cooked from scratch that evening and is on the table in no time. “We’re all time poor these days, and this technology is designed to ensure families manage to gather some of that time back. We’re here to ensure that choosing to adopt these amazing technologies isn’t an intimidating process, but rather an enlightening one.” It certainly has been that. And very tasty, too. To book a cooking demonstration, visit www.kitchenthings.co.nz/cooking-demo STEAMED FISH CURRY AND RICE 500gms firm white fish 1 cup coconut cream 2-3 tablespoons yellow curry paste 2 Tbsp soy sauce 3 spring onions, sliced 1 knob ginger, grated 2 cloves garlic, crushed 1 red chilli, finely sliced 6-8 cherry tomatoes, sliced 1 small bunch coriander, stems finely chopped and leaves for serving 1 Tbsp lime juice 2 Tbsp sesame oil 2 Tbsp mirin (rice wine) ½ Tbsp salt pinch of pepper 1 ½ cups basmati rice 2 ¼ cups water INSTRUCTIONS Place fish on a single layer in steam-proof dish and spread with curry paste. Sprinkle with spring onions, chilli and tomato. Mix ginger, coconut cream, soy sauce, lime juice, mirin and sesame oil, chopped coriander stalks with salt and pepper and pour over the fish. In a separate dish place the rice and water. Set oven to steam for 25 minutes at 100C. Remove from the oven and serve the fish over the rice, spooning sauce over the top. Sprinkle with coriander leaves to serve.