Navigation Menu

Hart & Co with Jed Gerard

Story: Hart & Co with Jed Gerard
Episode: 2
Presenter: Georgia Moore
Air Date: 29 August 2021

Georgia joins award-winning chef, Jed Gerard, in the kitchen to learn his secrets to achieving restaurant-quality results at home.

  • A combination steam oven is effectively a 3 in one oven. It acts as a regular/traditional oven, a full steam oven, and a combination steam – using a combination of regular & steam oven functions.
  • The steam technology adds in moisture to prevent the food from drying out and the traditional oven offers dry heat to give it the crisp.
  • The other amazing feature of a combination steam oven is the ability to cook multiple dishes at once without transference of flavours. An example of this would be, cooking a cake and roast meat at the same time.

Pineapple clafoutis, with passionfruit and coconut

400g diced pineapple
2 eggs lightly beaten
125 ml milk
125ml cream
100g icing sugar
40g plain flour sifted
40g almond meal
Splash of rum
Zest one lime
1 tsp vanilla extract
Pinch salt

For the clafoutis
Mix the flour, almond meal, sugar and a pinch of salt. Add the eggs, then the milk, cream, lime zest, vanilla, and rum. Pour into 4 shallow ceramic baking dishes and add the pineapple evenly to all. Bake on combi steam oven at 180c for around 20-30 minutes or until just set.

To serve
200g mascarpone
Pulp from 2 passionfruit
30g sliced coconut
Icing sugar

Serve with a tablespoon of mascarpone, passionfruit pulp, sliced coconut and dust with icing sugar. Serve warm.

For more information: