Bower Willis Designs demonstrate steam cooking in time for Christmas dinner

Bower Willis Designs

Bower Willis Designs - Credit: Archant

If you thought a traditional Christmas dinner was a labour intensive roast, then think again. Bower Willis Designs, in conjunction with V-ZUG, have demonstrated how to create a delicious and healthy festive spread with the minimum fuss and maximum flavour.

Bower Willis Designs

Bower Willis Designs - Credit: Archant

Kitchen and interior designers Bower Willis Designs presented a live demonstration of V-ZUG combi-steam ovens at their design showroom in Shipston-on-Stour on November 13, inviting customers to taste the benefits of steam cookery for themselves.

Bower Willis Designs

Bower Willis Designs - Credit: Archant

As well as demonstrating the versatility of the combi-steam ovens by cooking a full three course festive feast, it was also an opportunity to emphasise the ease of cooking with a V-ZUG oven.

Advanced technology, precision timings and heat settings that are programmable to within a degree mean that food retains its flavour and essential nutrients at the touch of a button.

James Smith of V-ZUG used the combi-steam ovens to prepare a butternut squash soup, roast turkey with all the trimmings and melt in the mouth bite sized Christmas puddings.

Majestic Wines paired each course with a complementary wine that included a rich, full-bodied Saintsbury Chardonnay 2010 and the Ned Pinot Noir 2012, Marlborough as two options to enjoy with roast turkey. To end, a divine, sticky dessert wine, the Rustenberg Straw Wine, 2011 was the perfect accompaniment for the festive puddings.

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For a sweet treat guaranteed to delight guests this Christmas, follow V-ZUG’s tried and tested recipe for yourself:

Mini Christmas Puddings

Ingredients

100g wholemeal breadcrumbs - ½ tsp ground ginger

½ tsp ground nutmeg - Pinch of salt

Pinch of cinnamon - 50g soft dark brown sugar

50g suet - 150g mixed dried fruit

½ apple, grated - 2 tsp milk

2 tsp orange juice - 1 tsp honey

2 tsp treacle - 2 tbsp egg, beaten

1 tbsp Brandy

Brandy sauce to serve

Method

• Lightly grease a mini muffin tin

• In a bowl mix together the; breadcrumbs, ginger, nutmeg, salt, cinnamon, dark brown sugar, suet, dried fruit and grated apple

• In a small bowl mix together the; milk, orange juice, honey, treacle and egg

• Now add the wet ingredients to the dry and mix well

• Mix in the brandy

• Pack the mixture tightly into the mini muffin tin

• Steam at 100°C for 40 minutes

• Once cooked, turn out and serve with brandy sauce

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To reserve your place on the next cookery demonstration, call the Bower Willis Designs showroom on (01608) 690870 or email studio@bowerwillisdesigns.co.uk.

For more information about Bower Willis Designs visit: www.bowerwillisdesigns.co.uk

Facebook: /BowerWillisDesigns

Twitter: @BowerWillisUK