Panasonic introduces Panasonic Cubie Oven! Steam, healthy fry, bake, roast and even fermentation – all can be done in this small size, compact convection steam oven. Imagine you can steam a whole fish in this oven. So cool. The oven’s steam sterilization function can also use to sterilize baby bottles and tableware.
Thanks to Panasonic Malaysia, we get to discover and experience this multi-function cubie oven through an enjoyable blogger get-together cooking workshop, held at The Cooking House, Panasonic Home2Com Solution Center Bangsar South, Kuala Lumpur last week.
Tested out two recipes – Roasted Stuffed Chicken with Sundried Tomato Pesto & Root Vegetables for the savoury, and Mango Passion Fruit Crumble Dessert for the sweet.
Chef giving guidance, explaining the ABC of making these two dishes.
So much fun cooking with our blogger friends. And yay, look at these beautiful, pastel colours Le Creuset Cocottes perfect for serving single portion dishes. We used them for dessert.
…and also, fresh flowers from Happy Bunch to commemorate the event. This online florist offer hand-tied flowers with free same day delivery.
Summerkid hard at work preparing his Mango & Passion Fruit Crumble. Everything from the scratch. Started with vanilla cake base, layering up with cubed mango and passion fruits filling, finally topped with rolled oats, almond flakes crumble.
Tadaa…the end result after 25 minutes baking in Panasonic Cubie Oven. Not too shabby for first time ya? Can bake cake for Summergirl upcoming birthday already. LOL.
In case you want to try it out, here’s the recipe:
Mango and Passion Fruit Crumble
Serving Size: 3x Le Creuset Cocottes
Baking Time: 25 minutes
Vanilla Cake Base
85g caster sugar
1 large egg
½ tsp vanilla extract
150g plain flour, sifted
1 tsp baking powder sifted with plain flour
1 tbsp milk
2 large mangoes, cubed
¼ tsp cardamom powder
1 tbsp corn flour
¼ cup sugar
1 ½ lemon juice
120g plain flour
75g melted butter
40g caster sugar
3 tbsp rolled oats
3 tbsp almond flakes
Vanilla ice cream to serve
1.Preheat Panasonic Cubie Oven to 180 degree Celsius
2.To make the base, cream butter and sugar until light and pale. Add in egg and vanilla extract. Mixed well to combine. Fold in plain flour and baking powder. Lastly, adjust with the milk. Spoon into three Le Creuset Cocotts until 1/3 full.
3.Mix all the filling ingredients except for the passion fruit. Set aside.
4.To make the crumble, mix all dry ingredients together. Then add in cooled melted butter. Using a fork, lightly mix until it resembles clump like crumbles.
5.Spoon some mango filling onto the base then top with some passion fruits. Scatter the crumbles over and bake in preheated oven for 25 minutes.
6.Once baked, cool down and garnish with more cubed mangoes and passion fruits.
7.Top with a scoop of vanilla ice cream or serve on the side.
Second recipe – Roasted Stuffed Chicken with Sundried Tomato Pesto & Root Vegetables. Summerkid was so proud with the outcome. It was so tender, burst with juiciness. The recipe is so easy to follow and the dish turned out superb with the this cubical size “kitchen helper” that has temperature sensor for precise temperature control. Even beginner get it done well. So let’s try:
Roasted Stuffed Chicken with Sundried Tomato Pesto & Root Vegetables
Serving Size: 1pax
Cooking Time: 25 minutes
1 whole boneless chicken leg with skin
2 stalks asparagus
1 baby carrot, sliced into thin strips
2 Swiss brown mushrooms, sliced
Salt & Pepper to taste
Sundried Tomato Pesto
5 pieces sundried tomatoes
2 cloves garlic
¼ cup walnuts
4-5 tbsp extra virgin olive oil
A handful of shredded Parmesan Cheese
Salt to taste
½ yellow onion
3 cloves garlic
¼ cup cherry tomatoes
1 mini capsicum
1 tsp fresh oregano
1 tsp paprika
1 tbsp honey
2 tbsp olive oil
Salt & black pepper to taste
1.Preheat Panasonic Cubie Oven to 220 degree celsis
2.To make the pesto, blend all the ingredients together in Panasonic food processor. Set aside.
3.To prepare the vegetables, toss together all the ingredients. Arrange vegetables in Le Creuset casserole dish.
4.Pat dry chicken and spread the pesto over it. Arrange carrots, asparagus and mushrooms on the pesto spread. Roll up the chicken and tie with a cooking string, Season skin with salt, pepper and oil.
5.Place the stuffed chicken onto the vegetables and bake in preheated Cubie Oven for 15 minutes. Glaze the chicken with excess oil from the vegetables and continue to bake for another 5-8 minutes or until golden brown. Slice and serve warm.
Quite happy with this Panasonic Cubie Oven that does the job of multiple pots all in one space. Very convenience, easy to operate and clean. We’ll be trying out more recipes using this oven so stay tune to our Instagram and Facebook! You can also visit Panasonic webpage http://cooking.my.panasonic.com/ for more recipe ideas and cooking tips.