Sous Vide Lamb Rump with Quince Paste and Blue Cheese
Sous vide cooking is tradionally done by immersing vaccuum sealed food into a stable temperature water bath.
You can achieve a similar result with your steam oven, using steam instead of a waterbath.
The result is meat that is melt in your mouth tender and cooked perfectly.
The quince paste could be substituted with fig or any other sweet fruit paste. I buy my pastes from the gourmet cheese section of my supermarket
If you dont have a vacuum sealer, you can achieve a similar result by putting the food in a ziplock bag and immersing in water to remove air then sealing.