Miele Company Ltd.Fairacres, Marcham Road,Abingdon, Oxon, OX14 1TWTel: (01235) 554455Telefax: (01235) 554477

Internet: www.miele.co.ukE-mail: info@miele.co.uk

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COOKING WITH STEAM FOR HE

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Acquiring a Miele steam oven marksthe beginning of a wonderful friend-ship promising pleasure, good healthand endless delicious culinaryadventures.

In this book, which has been writtento complement our steam ovens, youwill discover just how easy it is toprepare food that tastes fantastic.We hope you have fun trying out therecipes, as well as a great timetasting them!

Dear Connoisseur,

We could not have found a betterauthor for this book than the teamfrom the Miele Test Kitchen. Theseenthusiastic experts have beenexperimenting with the steam ovenfrom its inception, constantlychallenging it with new creations, andusing their experience to make theperfect product.

Anyone practising their hobbyprofessionally especially somethingas creative as cooking does it out ofpassion, enthusiasm and an expectantthirst for knowledge. After years ofexperience and unabated devotion,the Home Economists in the MieleTest Kitchen have not only gained anunequalled knowledge of steam, butthey have also developed numerousshort cuts and tips for foodpreparation which they are keen topass on.

Please note that the cooking timesgiven in the recipes assume the use ofthe solid and perforated stainlesssteel containers supplied with theappliance. Other receptacles, as wellas the type and quality of the food,can cause slight variations in cookingtimes. As with all new appliances,practice makes perfect, and you willsoon know from experience theoptimum cooking times for yourfavourite dishes.

Wishing you every success in yoursteaming.

Your Miele Home Economists

The pick of the Mielerecipe collection

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Soups andstarters24 Cod on focaccia25 Fresh tuna salad

Nioise26 Spicy garlic prawns27 Succulent scallops

in a saffron sauce28 Mushrooms stuffed

with prawns30 The ultimate warm

Mediterraneansalad

31 Vegetable fajitas32 Cherry tomato and

goats' cheese bites34 Smoked bacon and

spinach timbales35 Marinated breast of

duck36 Chicken liver and

pork pt37 King prawn kebabs38 Salmon pt40 Pork dim sum41 Scallop salad42 Poached egg with

Parma ham43 Teriyaki prawn and

salmon kebabs44 Tomato and red

pepper soup withherb dumplings

46 Cream ofwatercress soup

47 Potato and parsleysoup

48 Cream of carrotsoup

50 Curried bean andvegetable soup

51 Sweet potato andlentil soup

52 French onion soup53 Thai hot and sour

prawn soup54 Bouillabaisse56 Chicken stock57 Fish stock

Side dishes

60 Asian rice salad61 Spinach and leek

pilaff62 Risotto64 Tabbouleh salad65 Warm chickpea and

herb salad66 Bombay potato

masala67 Cajun-style mashed

potato68 Broccoli and

romanesco salad70 Thai-style mashed

potato71 Italian-style

mashed potato72 Leek and thyme

mashed potato73 New Potatoes with

Salsa Verde74 Ratatouille with

meatballs76 Fragrant coconut

rice77 Pepper and chive

potato salad78 Medley of

vegetables with ahot vinaigrettedressing

Pasta, riceand pulses82 Creamy tuna pasta83 Four cheese pasta84 Tagliatelle verde

with a Gorgonzolasauce

86 Tagliatelle verdewith a basil sauce

87 Creamy mushroomtagliatelle

88 Italian pasta witha warm vinaigrettedressing

90 Pasta parcels withchicken andprosciutto

91 Wild mushroomand Parmesanrisotto

92 Tasty vegetabledhal

93 Butterbean biriani94 Nutty peppers96 Moroccan hotpot97 Tri-colour chicken

lasagne

6 Historical background8 Steam cooking today

10 Healthy living and flavour14 Convenience and versatility191Index from A-Z

Fish

100 Sole in achampagne sauce

102 Cod with salsa verde 103 Steamed sea bass104 Thai-style fish curry 106 Buttery kedgeree107 Smoked haddock

Benedict108 Monkfish in a

mushroom sauce109 Indonesian prawn

curry110 Moules marinires112 Trout stuffed with

citrus bulghur wheat113 Salmon and wild

mushroom kebabs114 Scrambled eggs with

prawns116 Moroccan-style

salmon117 Fiery crab-filled

courgettes118 Cod l'orange with

polenta119 Salmon trout and

pesto rolls120 Cod in a mustard

sauce122 Sword fish with

olives123 Hot king prawn

salad124 Marinated salmon

steaks126 Stuffed fillet of sole

Meat

130 Caribbean chicken131 Jambalaya132 Chicken korma133 Lamb passanda134 Chicken kebabs with

a balsamic sauce136 Chicken breasts in a

tarragon creamsauce

137 Stuffed chickenbreasts

138 Turkey escalopesItalian style

139 Lamb with sun-driedtomatoes and basil

140 Lamb casserole142 Chilli con carne143 Spicy meatballs in

tomato sauce144 Beef and celery with

sun-dried tomatoes145 Fillet of beef with

pesto and ratatouille 146 Steak and kidney

pudding147 Spare ribs148 Beef casserole with

horseradish sauce150 Fillet of pork with

barbecue sauce151 Glazed gammon152 Goulash with

bohemian dumplings153 Breast of corn-fed

chicken with applesand ginger butter

154 Moroccan chickenhotpot

Desserts

158 Caribbean nimbus160 Chocolate and

cherry steampuddings

161 Steamed lemonpudding with acitrus sauce

162 Steamed chocolatebrownie

164 Luxury spotted dick165 Sticky banoffee

puddings166 Classic crme brule 168 Syrup sponge

pudding169 Golden syrup

dumplings170 Luxury rice pudding171 Baked apples172 Red fruit compote174 Kiwi fruit water ice175 Christmas pudding

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Othersuggestions

178 Baby's carrot pure,Rainbow mash,Sweet potato pure

179 Pured pears, Baby'sapple delight

180 Cherry wine punch,Ginger and mintlemonade

181 Chilli and basil oil182 Skinning tomatoes,

peaches andpeppers

183 Eggs184 Chocolate sauce,

Melting chocolate185 Steamed face

cloths, Sterilising186 Cooking charts

Vegetables187 Cooking charts

Fruit, Juicing188 Cooking charts

Pre-cooking meatfor barbecue, Fish

189 Cooking charts Dried beans, pulses,pasta and rice

190 Conversion chart

The principle of a steam cooker issimple but extremely effective.Instead of being immersed in water asin conventional cooking, food isplaced in a container over boilingwater. Hot steam rises and passesthrough perforations in the containerbase, accesses the food and transfersits heat from all sides. This allowsseveral containers to be used in asteam cooker, one above the other.

As the food being cooked is notimmersed in water, virtually allvaluable vitamins and nutrients areretained. As a result, steamingpreserves the natural and intensiveflavour of the food and obviates theneed for fat, salt and seasoning.

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Simple and effective

Everyone eats and drinks, but onlyfew savour the flavour(Confucius, 551479 BC).

Steaming is a process of cooking foodin steam, a method steeped intradition and dating back thousandsof years. It is likely that before firewas discovered, prehistoric mancooked food over hot springs.

The roots of today's steam cookingcan be found in China, wheresteaming has always been the mainmethod of cooking. Even in pre-Christian times, double-skinned panswere used to keep the food beingcooked separate from the water.

Food processed in a steam cooker is atrue delight. The intensive, unspoilednatural flavour is preserved and, asthe food is not immersed in water, itdoes not become bland or overcooked.Instead it retains its texture, andvegetables can be cooked toperfection.

As specialists for first-class built-inappliances, we attach equalimportance to perfect functioning andattractive design as well as tocustomer requirements for a gentlemethod of cooking. Our range ofsteam ovens is our contribution toensure you can eat for pleasure, butat the same time enjoy a healthy diet.

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asian roots

A steam oven is the perfect applianceto complement the hob and oven. Ascooking times are virtually identicalto those used for conventional cook-ing, there is no need for any changein cooking habits.

Whether preparing individual sidedishes or a complete menu there isvirtually no limit to what can becooked in a steam oven. And inaddition to cooking food, it is also atrue all-round talent ideally suited todefrosting, reheating, blanching andstewing food.

First-rate flavourDishes cooked in the steam ovenprovide a feast for the senses. Firstlythere is the intensive, unadulteratedflavour of the food, and then there isthe fresh, natural colour, whicharouses the senses and whets theappetite.

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And with individual temperaturesettings each dish is cooked underoptimum conditions, rewarding youwith the perfect meal every time.

9for that perfect taste

The steam oven makes a valuablecontribution to healthy, tastynutrition. As a manufacturer of top-class built-in kitchen appliances, wehave a vested interest in your well-being and in sensible, careful foodpreparation, as well as in the perfectfunctioning and the design of theappliance.

The working principle of the steamoven is simple and effective. Unliketraditional steam ovens, a separatetank or water jug is filled with justthe right quantity of water. Anelement heats the water, and theresultant steam is then injected into

the oven cavity, gently surroundingthe food from all sides. Rapid heat conduction and theconsequent steaming process ensureexact, even cooking and, with equalsteaming power on all three levels,guarantee time and energy savingscompared with cooking on a hob or inan oven.

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As the food is not sitting in water,the goodness does not drain out, andthe 13 vitamins as well as mineralsand trace elements that are essentialto good health are almost fullyretained. For example, steamed foodcontains up to 50% more vitamin Cthan traditionally cooked food.

The result is delicious food thatrequires little or no salt or seasoning,additional spices or fat, and whichretains all of its natural goodness andflavour. The steam oven is thereforeideal for preparing light meals or babyfood, as well as for those on low-sodium diets. Taste is not sacrificedin the interests of nutrition andcalorie counting; to the contrary, yoursteam oven sweeps you away to aworld of wonderful new delights.

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The A|B|C of vitamins and minerals

1. NutrientsScientific research proves that steamingvegetables is much better than traditionalcooking methods for preserving delicatenutrients such as vitamin C, minerals andtrace elements.

2. Sensory propertiesScientific research has shown that steamingvegetables is much more appealing to thesenses in terms of taste, shape, colour andtexture than boiling them in a saucepan. Oursteam ovens were awarded first place in allthese categories for every food type tested.

Because steam is able to transfer heatto food much faster than boilingwater, you can cook, reheat anddefrost food much faster in the steamoven than on the hob or in aconventional oven.

Miele offer a range of steam ovensthat are either plumbed into thehousehold water supply or that havean integrated water jug.

If your steam oven has a water jugplease fill it with fresh mains water.Do not use bottled water in the steamoven as it contains minerals whichmay have a detrimental effect.

A variety of different foods can becooked together in the steam ovencavity. Due to the sealing process ofthe injection system, there is no crosstransference of flavours or smells.

To achieve the best results from yoursteam oven always use unblemished,good quality vegetables and fruit.Because steaming enhances theirnatural flavours and aromas you canreduce the amount of seasoning youuse in your cooking.

When cooking meat in the steamoven, always choose lean and tendercuts. Trim off any excess fat and cutacross the grain for extra tenderness.Always defrost meat before cooking inthe steam oven.

Tips on using your steam oven

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Foods can be placed on any shelfposition within the steam oven as aneven temperature is achievedthroughout. However, to minimise therisk of cross-contamination, meat,fish and foods with a high liquidcontent should be placed near thebottom of the steam oven.

Cooking times will vary in the steamoven according to the density of thefood. Try to ensure that foods arechopped and prepared to a similarsize. Prepare vegetables that requirean al dente texture larger than thosefor a softer result.

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The majority of foods can be leftuncovered in the steam oven. Thisallows the steam to surround thefood and produce an even andefficient result. However, ifcondensing water could affect thetexture or consistency of the food,then the dish should be covered.Foods can be covered with foil placedshiny side down. Alternatively, heat-resistant clingfilm can be used whichshould always be pierced before use.

Automatic steaming

The fully automatic steaming processmakes it unnecessary for you to standover and monitor the food. Withsteaming, food does not burn and willnot boil over as long as you dontoverfill your containers. Adjusting thetemperature is also unnecessary. Theappliance switches itself offautomatically when steaming iscomplete.

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With or without pressure

Steam ovens without pressure operatebetween 40100C, and steam ovenswith pressure operate between50120C.

When using temperatures of 101Cand above, you will be cooking withsteam and pressure. This allows foodsof a dense nature, e.g. rootvegetables, casseroles, curries, pastaand rice, to be cooked more quickly. Ifused for more delicate foods, steamand pressure may ruin the texture; forexample the structure of a piece offish may be broken down.

When the highest steam and pressuretemperature of 120C is used, thecooking time is about half that ofcooking at 100C without pressure.Always check that the food isthoroughly cooked through beforeserving.

Recommendedtemperatures

The recommended temperatures givenfor the different steam functions(depending on model of steam oven)have been calculated to suit thecharacter and nutritional values ofeach type of food. Heat-sensitivefoods such as fish and crme caramelneed lower temperatures than foodsthat are more heat-resistant. Thesetemperatures can be adjusted withina certain range to suit individualwishes and tastes.Where two different temperatureoptions are given in a recipe pleaseselect the one that is appropriate toyour oven (see point 1 above).

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Cooking duration

Steaming times have nothing to dowith how much food you are cooking.One piece of broccoli will take thesame time to cook as forty pieces. Infact, steaming times will depend onthe density of the food; the denser orlarger the item, the longer the cookingtime. Once you have found a cookingtime to suit your tastes, perfectresults can be achieved every time.You dont even have to calculate theheating-up time. Steaming onlybegins when the selected temperaturehas been reached.

Accessories

With an extensive range ofaccessories, your steam oven will beready for anything! Perforated andsolid containers are available indifferent sizes. You can also useceramic, Pyrex or stainless steeldishes, provided they are heat-proof;but you may need to adjust thesteaming times for these.

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Cooking whole meals

You can use up to three shelf levels inthe steam oven at the same time. Itdoesnt matter if one layer is fish andthe other is a delicately fragranceddessert; there will be no transferenceof flavours! Dishes can also be addedat any time during steaming. Byputting in the food with the longestcooking time first, a whole meal canbe cooked in no time at all.

Cleaning

After steaming is complete, theappliance is quick and easy to cleanas steaming also protects the ovencavity. Food does not burn or stick tocontainers or get onto the oveninterior walls. Because the oven iscontinually kept moist, it is easy towipe clean after cooking.

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Steaming is the healthiest andtastiest way of preparing food.Most models in the Miele range offer awide range of steam cooking functionsto suit all types of food, as well assettings for reheating and defrosting.You should choose the mostappropriate programme for the type offood you are steaming. With the entrylevel steam oven you simply select thetemperature and a time.

Defrost

Defrosting in a steam oven takesmuch less time than defrosting atroom temperature. This function issuitable for all types of food. Use thedefault setting of 50C or 60Cdepending on the model, or set thetemperature to 50C and you can becertain that your food will bedefrosted gently and carefully withoutstarting to cook or loose its colour.

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The repertoire ofa true all-rounder

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Steam cooking

Cook Universal with a recommendedtemperature of 100C is suitable for awide range of foods which can toleratehigh temperatures, as well as forpreparing soups and casseroles. Thetemperature can be adjusted within arange of 80100C.

Cook Vegetables, Cook Fish andCook Meat are designed for steamingfoods in these categories. Therecommended temperature forvegetables and meat is 100C with alower limit of 90C, whilst thesuggested temperature for fish is 85Cwith a range of between 7095C.For steam ovens without food specificprogrammes simply select theappropriate temperature for the typeof food you are steaming.

Reheating

Your steam oven is very effective forreheating previously cooked meals.Using a temperature of 100C you canreheat a meal in anything from 2 to8 minutes depending on its type andtexture, regardless of how manydishes you are re-heating at once.Always cover the dish with piercedclingfilm or foil.

Blanching

Fruit and vegetables can be blanchedat 100C, and should take 12minutes. Use Cook Universal if yoursteam oven has this function. Afterblanching, the food is ready forfreezing.

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Ready meals

Ready meals can be steamed at 100Cin your steam oven with much betterresults than in a microwave oven. UseCook Universal if your steam ovenhas this function. Simply steam fortwice the time stated on the packag-ing and remember to pierce thecellophane before steaming.

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Juicing

All fruits are suitable for extractingjuice, e.g. for drinks or to make jelly.The steam softens the cell walls ofthe fruit, causing them to burst,releasing the juice.

Sterilising

Baby bottles, jam jars etc can besterilised in 15 minutes at 100C.Use Cook Universal if your steamoven has this function.

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An entire meal of rice, fish andvegetables, for example, can becooked at the same time using allthree shelves in your steam oven. Theonly requirement is that all theindividual foods can be steamed atthe same temperature. By constantlyinjecting fresh steam into the ovencavity there is no transference ofaroma or flavours between the dishesbeing cooked.

Because cooking times of theindividual foods may varyconsiderably, you will need to openthe steam oven at different times toadd a particular dish. Here is anexample for a meal consisting of fishand broccoli served with rice:

Select Cook Universal (dependingon model) and set the temperatureat 100C

Make a note of the cooking timesfor each dish:Rice 20 minutesFish fillet 6 minutesBroccoli 4 minutesThe total cooking time is that ofthe dish with the longest steamingtime in this case the rice, with20 minutes.

Subtract the time for the food withthe next longest cooking time fromthe total time, i.e. the fish:20 minutes less 6 minutes =14 minutes. Put the rice into the steam oven

and steam for 14 minutes. Then subtract the time for the

broccoli from the time required forthe fish:6 minutes less 4 minutes =2 minutes

Put the fish into the steam ovenand steam together with the ricefor 2 minutes.

Then put in the broccoli and steamall three together for the last 4minutes.

At the end of the cooking time youcan remove all the dishes at the sametime.

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You can't manage everything at once?Your steam oven can!

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cooking with steam

General cooking 90 100CVegetables 90 100CRoot vegetables 100 120CPasta, rice 100 120CPulses 90 100CCasseroles, curries, soups 90 100CMeat 90 100CFish 70 95CSteamed puddings 95 120CGentle cooking 85 95CReheating 80 100CDefrosting 50 100C

See the individual recipes and thecooking charts at the back of thisbook for a more detailed guide.

Most foods can be placed in aperforated container, which allows thesteam to surround the food from allsides. If cooking a casserole, curry,soup etc., then a solid container mustbe used.

The material of your cooking vesselcan affect the cooking time. The idealsteam oven cooking container shouldbe made from stainless steel, whichallows heat to be transferred mosteffectively to the food. If, however,you use containers made from plasticor thick earthenware (which are bothpoor conductors of heat), then thecooking time needs to be increased tocompensate. All recipes found in thiscookery book have been developedusing stainless steel cooking vessels.

If you have a plumbed in steam oven,please be aware that cooking timescan also vary according to your waterpressure.

Selectingthe right temperature

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Miele steam ovens are designed fordomestic use only. They are not to beused for commercial use.

The steam oven should be wiped outafter each cooking session using amild solution of hot water and wash-ing up liquid. Do not use abrasivecleaning agents or pan scourers.

Always leave the door ajar for at leastan hour after wiping out the steamoven. This allows any moisture toevaporate, preventing the risk ofbacterial growth.

If you have been cooking particularlyfragrant foodstuffs and wish tofreshen up your steam oven, place alemon segment in a bowl and pourover boiling water. Steam for 1minute at 100C.

Your steam oven is a wet appliance. Itwill therefore need to be descaledfrom time to time. All of the steamovens in the Miele range will promptyou when this needs to be carriedout. Do not ignore the promptmessages. If they are ignored, the lifeexpectancy of the steam oven couldbe reduced. Miele steam ovens lock ifthe descaling process is not carriedout when requested.

The care andmaintenance of your steam oven

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Soupsand starters

Tasty, imaginatively prepared, heartyand invigorating soups and startersmake an appetising opening to everymeal. These delicious and colourfulrecipes not only whet the appetite forthe next course, but can be preparedas a light lunch or supper dish intheir own right.

SMALL BUT SATISFYING

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Cod on focacciaServes 4

Ingredients:

3 tbsp olive oilJuice and zest of 2 limes 3 garlic cloves, crushed1 tsp ground coriander

1/2 a fennel, finely diced4 cod fillets, each 110 g (4 oz),

skinned and boned2 large tomatoes, seeded,

skinned and diced4 tbsp black olives

3 tbsp butter1 tbsp olive oil

Focaccia bread, cut into 4 slices

Method:

1. In a solid container, prepare the marinadeby combining the olive oil, lime juice andzest, garlic, coriander and fennel. Add thefish and coat with the marinade, cover andrefrigerate for 1 hour.

2. Remove the cod from the dish, saving themarinade, and place in a perforatedcontainer. Steam for 4 minutes at 100C.

3. Meanwhile, melt the butter in a frying pan.Fry the focaccia bread for 2 minutes oneach side, taking care not to burn thebutter. Drain on some kitchen paper towel.

4. Place the reserved marinade into asaucepan, and heat through until warm.

5. To serve, place the cod on top of thefocaccia bread, scatter the olives andtomatoes over them, and drizzle a littlemarinade over each one.

Tip

If you cannot get focaccia bread,use good quality, crusty white breadinstead.

Fresh tuna salad Nioise Serves 4

Ingredients:

200 g (7 oz) fresh tuna fillet4 eggs

175 g (6 oz) asparagus Large bag of mixed salad leaves

110 g (4 oz) cherry tomatoes,halved

50 g (2 oz) tin anchovy filletsin oil (reserve oil for dressing)

For the dressing:5 tbsp olive oil

1 tbsp anchovy oil (taken fromtin of anchovies, above)

3 tbsp white wine vinegar1 garlic clove, crushed

1 tsp Dijon or English mustard1/2 tsp sugar

Method:

1. Steam the tuna fillets at 100C using aperforated tray for 68 minutes, dependingon thickness. Flake and set aside.

2. Pierce the rounded end of the eggs with apin. Place in a perforated container andsteam for 810 minutes at 100C. Coolunder running water and remove the shells.

3. Steam the asparagus at 100C in aperforated container for 34 minutes, thenrefresh under cold water.

4. To make the dressing, place all theingredients in a screw-top jar, put the lidon and shake vigorously until well blended.Alternatively, whisk the ingredientstogether in a bowl.

5. Arrange the salad leaves in a bowl andscatter in the cherry tomatoes.Add the flaked fish and asparagus. Drizzleover the dressing to taste, then toss theingredients to mix the salad.

6. Cut the eggs into quarters and arrange ontop of the leaves. Lay the anchovy filletsin a criss-cross fashion over the eggs andserve with plenty of French crusty bread.

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Spicy garlic prawnsServes 4

Ingredients:

1 tbsp olive oil1 tsp ginger, grated

4 garlic cloves, crushedJuice and zest of 1 lime

1 tsp ground turmeric1 tsp ground coriander

1 tsp ground cumin4 tbsp coconut milk

1 tbsp soy sauce300 g (11 oz) uncooked king

prawns, peeled2 courgettes, cut into julienne

strips1 red chilli, finely chopped

1 carrot, cut into julienne strips1 red pepper, cut into julienne

strips2 vine ripe tomatoes, seeded

and diced225 g (8 oz) fresh egg noodles2 tbsp fresh coriander, chopped

Method:

1. Prepare the marinade by combining theolive oil, ginger, cloves, lime juice andzest, turmeric, coriander, cumin, coconutmilk and soy sauce in a bowl. Add theprawns, coating thoroughly with themarinade, and cover. Leave to marinate inthe refrigerator for at least 1 hour.

2. Put the noodles into a solid container andcover with boiling water. Place in thesteamer. Put the vegetables into a solidcontainer and cook along with the noodlesfor 3 minutes at 100C.

3. Stir to separate the noodles. Add theprawns and the marinade to the vegetablesand mix well. Return to the steam oven fora further 1 minute at 100C.

Tip

Always use fresh garlic! To tell howfresh it is look at the cloves. They should be nice and firm with atight fitting skin. They will eitherbe white in colour or have a purpletinge to them. Garlic should bestored somewhere cool and dry, butnot in the refrigerator.

Succulent scallops in a saffron sauceServes 4

Ingredients:

20 fresh scallopsJuice and zest of 1 lime

1 garlic clove, crushed1 tsp freshly grated ginger

150 ml (1/4 pint) double cream4 tbsp dry white wine

4 tbsp fish stock1 tbsp chives, finely chopped

A few strands of saffron

Method:

1. Place the scallops in a solid dish. In aseparate bowl, mix together the lime juiceand zest, garlic and ginger. Pour over thescallops. Leave to marinate for at least 1hour.

2. Remove the scallops from the marinadeand place in a perforated container.Steam at 95C for 3 minutes.

3. Meanwhile, place the remaining ingredientsinto a saucepan. Simmer and reduce for57 minutes. Place the scallops onto awarm serving plate, and spoon over thesauce.

4. Serve with steamed vegetables or rice.

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Mushrooms stuffed with prawnsServes 4

Ingredients:

4 steak or porcini mushrooms1 garlic clove, crushed

40 g (11/2 oz) pancetta, diced,fried

1 bunch fresh dill,finely chopped

1 bunch fresh chives,finely chopped

1 bunch fresh parsleyfinely chopped

75 g (3 oz) fresh prawns75 g (3 oz) crme frache

Freshly ground black pepper2 egg yolks

Method:

1. Wash the mushrooms and pat dry. Carefullyremove the stalks. Finely dice the stalksand place into a mixing bowl. Stir in theremaining ingredients.

2. Fill each mushroom with a little of themixture. Place into a perforated steamoven container. Cover and steam for 67minutes at 100C.

3. Serve with green salad and warm chunks ofciabatta bread.

Tip

Porcini mushrooms have aparticularly delicate flavour and arein season during the summermonths. Because of their rarity theycan be difficult to find fresh,however, dried porcini is readilyavailable from supermarkets. Coverdried mushrooms with boiling waterand steam at 65C for the timestated on the packet.

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The ultimate warm Mediterranean salad Serves 4

Ingredients:

2 boneless, skinless chickenbreasts

2 tbsp fresh thyme leaves2 tbsp extra virgin olive oil

Juice of 1/2 lemon1 garlic clove, crushed

Salt and freshly ground blackpepper

4 ripe slicing tomatoes100 g (31/2 oz) garlic and

coriander couscous60 g (21/2 oz) pistachio nuts,

roughly chopped2 spring onions

1 tbsp chopped fresh parsley

Method:

1. Place the chicken breasts in a shallowdish. Bruise the thyme leaves in a pestleand mortar to release the flavour, then mixwith the olive oil, lemon juice and garlic.Season with salt and pepper, cover andleave to marinate for at least four hours orovernight.

2. Drain and discard the marinade. Place thechicken breasts in a perforated containerand steam at 100C for 56 minutes,depending on thickness. Meanwhile,prepare the tomatoes by placing them stemside down on the chopping board andcutting a slice off the top of each (keep touse as a lid). Scoop out the seeds.

3. Cover the couscous with boiling water andallow to absorb the moisture. Finely dicethe chicken breast, and mix with thepistachio nuts, spring onions, choppedparsley and couscous. Season well. Stuffthe tomato halves with the mixture,pressing down well. Place the lids on thetomatoes and stand on a perforated tray.Steam at 100C for 12 minutes. Removethe skins and serve with fresh salad leaves.

Vegetable fajitasServes 4

Ingredients:

1/2 onion, thinly sliced4 baby sweet corn, quartered

2 celery sticks,cut into julienne strips

1 courgette,cut into julienne strips

8 mangetout, sliced1 red pepper, thinly sliced

2 large vine ripe tomatoes,de-seeded and diced

1 green chilli, de-seeded andthinly sliced

1 garlic clove, crushed2 tbsp tomato pure

150 ml (1/4 pint) vegetablestock

2 tbsp coriander, chopped1 tsp ground coriander

8 flour tortillas150 ml (1/4 pint) plain natural

yoghurtPaprika

Method:

1. Place all of the vegetables into a solidcontainer. In a separate bowl mix togetherthe tomato pure, vegetable stock,coriander and ground coriander. Pour themixture over the vegetables. Cover withfoil and steam for 8 minutes at 100C.

2. When there is 1 minute remaining, take theflour tortillas, wrap them in foil and placeinto the steam oven, with the vegetables,to heat through.

3. Make up the tortillas by dividing themixture evenly between the wraps. Spoon atablespoon of yoghurt on top of thevegetables and sprinkle with paprika. Atthe base, fold up a third of the tortilla andthen fold over the sides.Serve immediately.

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Tip

Take care when handling chillis.Protect your hands with rubbergloves or hold the chillis underrunning water. Slit one side of thepod and then remove the seedsbefore slicing it up.

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Cherry tomato and goats cheese bites

Ingredients:

20 cherry tomatoes, large100 g (31/2 oz) goats cheese

1 tsp dried oreganoOlive oil

Salt and pepper

Method:

1. Remove the top of the cherry tomatoes andscoop out the seeds. Set to one side.

2. Cut the goats cheese into very smallpieces and place into a mixing bowl.Drizzle over a little olive oil and stir in thedried oregano, salt and pepper.

3. Spoon the mixture into the tomatoes.Place on a perforated container and steamfor 1 minute at 100C.

4. Allow to cool slightly before serving.

Tip

Any seasonal tomatoes can be usedinstead of cherry tomatoes.Tomatoes are one of Europe'sfavourite vegetables. They are veryhealthy, containing large quantitiesof carotene and vitamin C, andnegligible amounts of protein andfat. With only 17 kcal per 100 g,they are not only great for a healthydiet, but they also help to combattiredness, relieve stress andmaintain healthy skin and hair.

34

Smoked bacon and spinach timbalesServes 6

Ingredients:

10 g (1/2 oz) butter1/2 red onion, finely chopped

1 rasher smoked bacon,finely chopped

225 g (8 oz) chopped spinach(fresh or defrosted)

150 ml (1/4 pint) single cream2 eggs, beaten

50 g (2 oz) Parmesan 25 g (1 oz) mature cheddar,

grated1 tbsp chopped coriander

25 g (1 oz) fresh wholemealbreadcrumbs

1/2 tsp grated nutmegSalt and freshly ground black

pepper

Method:

1. Place the butter, onion and bacon in asolid container and steam at 100C for 2minutes. Add the spinach and cook for afurther 2 minutes.

2. Stir in the remaining ingredients. Spoonthe mixture into 6 buttered ramekin dishes. Cover with foil, place on the solidshelf and steam at 100C for 28 minutesuntil set.

3. Turn out onto a warmed serving plate andgarnish with cherry tomatoes, or servewith a tomato coulis.

Tip

Variations on the above recipe:

1. Line the ramekin dishes withParma ham before filling withthe mixture.

2. Place cherry tomato halves (cutside down) in the bottom oframekin dishes before fillingwith the mixture.

35

Marinated breast of duck with a fig and coriander saladServes 4

Ingredients:

For the marinated duck:4 duck breasts (each 120 g,

boned and skinned)1 small onion

2 cloves of garlic1 tsp curing salt (available from

a good butcher)1 tbsp coriander seed

1 tsp brown sugar1 tsp mustard seeds

1 bay leaf3 juniper berries

100 ml maple syrup1 tbsp olive oil

For the salad:6 ripe figs

1 bunch coriander150 g mixed salad leaves

2 tbsp cider vinegar

4 slices of white bread, butter

Method:

1. Wash and pat dry the duck breasts. Peelthe onion and garlic cloves, and process ina food processor with the salt, coriander,sugar, mustard seeds, bay leaf, juniperberries, 80 ml maple syrup and 200 mlwater. Marinate the duck breasts in thismixture for 3 hours.

2. Remove the meat from the marinade andpat dry. Then wrap it in foil, place in aperforated container, and steam for7 minutes at 90C.

3. To prepare the salad, wash and quarter thefigs. Wash and shake dry the corianderleaves and salad. Chop the coriandercoarsely. Mix together the rest of themaple syrup with the cider vinegar, andtoss into the figs and coriander.

4. Lightly toast the bread, and spread withbutter.

5. Arrange the salad on the toast, and topwith the finely sliced duck breasts.

Tip

Curing salt is used in the process ofsausage-making and for preservingmeat. You could use a coarse grained seasalt instead.

36

Chicken liver and pork ptServes 810

Ingredients:

225 g (8 oz) unsmoked, rindlessstreaky bacon

275 ml (1/2 pint) milk2 bay leaves

1/2 tsp peppercorns2 cloves

25 g (1 oz) butter25 g (1 oz) plain flour

450 g (1 lb) streaky pork rings(de-rinded), or belly pork450 g (1 lb) chicken liver

2 garlic cloves, crushed1 small onion, chopped

2 tbsp medium dry sherrySalt and pepper

Method:

1. Using the back of a knife, stretch thebacon and use to line a 1.4 litre (21/2 pint)loaf tin or terrine.

2. Pour the milk into a saucepan and add thebay leaves, peppercorns and cloves. Slowlybring to the boil.

3. Remove from the heat, cover and place toone side for 15 minutes. Strain the milk,and discard the flavouring ingredients.

4. In another pan melt the butter, removefrom the heat and beat in the flour.Gradually add the milk. Return to the heatand bring to the boil, stirring constantlyuntil a smooth, thick sauce is formed.Season, and leave to cool.

5. Finely process the pork and liver in a foodprocessor. Add the garlic, onion, sherry andthe cooled sauce, and season generously.Blend until all of the ingredients are mixedtogether.

6. Transfer into the prepared tin. Fold anyoverlapping bacon over the meat and coverwith foil. Stand in a perforated containerand cook for 1 hour 10 minutes at 120Cor for 2 hours at 100C.

7. Leave to cool for 1 hour with a heavyweight on top. For best results chillovernight.

King prawn kebabs with cucumber and cress saladServes 4

Ingredients:

For the kebabs:8 king prawns, shelled,

de-veined and ready to use1 piece of lemon grass

Salt1 fresh cucumber

2 punnets cress

For the dressing:50 g preserved ginger

1 tbsp honeyJuice of 1 lime

4 tbsp grape seed oil200 ml sour cream

Salt and freshly groundblack pepper

1 chilli

Method:

1. Wash the prawns and pat them dry. Washthe lemon grass and cut into quarterslengthways, then cut each piece in halfacross the length. Spear a giant prawn oneach sprig of lemon grass. Sprinkle with alittle salt, and steam in a perforatedcontainer for 3 minutes at 90C.

2. Peel the cucumber, and slice finelylengthways. Cut the cress and combinewith the cucumber.

3. For the dressing, blend the ginger with alittle of the syrup, the honey, lime juice,oil and sour cream using a hand-heldblender. Season to taste with salt andpepper.

4. Deseed the chilli, wash and cut into finestrips.

5. Place the salad on plates, arrange 2 kebabson top of each and drizzle with thedressing. Garnish with the chilli strips.

37

Tip

Daikon radish is a white radish fromJapan. Sprouting the seeds makes avery decorative cress which can beused in the same way as the morefamiliar garden cress.

38

Salmon pt

Ingredients:

1 small onion, finely chopped10 g (1/2 oz) butter

700 g (11/2 lb) salmon fillets100 g (31/2 oz) white bread

1 eggSeasoning

Juice of 1 lemonNutmeg

275 ml (1/2 pint) double creamChopped dill

Method:

1. Place the chopped onion and the butterinto a solid container, and cook at 100Cfor 3 minutes.

2. Wash and dry the salmon, and remove theskin using a sharp knife. Chop two thirdsof the salmon and the white bread intosmall pieces, and mix with the onions.

3. Add the beaten egg, seasoning, lemonjuice, nutmeg and cream, and stir.

4. Liquidise the mixture in a blender untilsmooth and creamy. Stir in the choppeddill.

5. Place half the mixture into a greased 1 lbloaf tin, ensuring there are no air bubbles.Place the remaining uncut salmon on top,then cover with the remaining mixture.Cover with foil and cook for 5660 minutesat 80C.

Tip

For a different flavour, substitutesome of the salmon with smokedsalmon.

The mixture can also be cooked inindividual ramekins for 2025minutes at 80C.

40

Pork dim sumServes 4

Ingredients:

225 g (8 oz) plain flour1 egg

2 tsp cold water

For the filling:175 g (6 oz) minced pork

75 g (3 oz) button mushrooms,finely chopped

3 spring onions, finely chopped1/2 carrot, finely chopped

2 tbsp light soy sauce1 tsp fresh ginger

1 tsp garlic, crushed1 tsp fresh coriander, chopped

1 tsp light sesame oil

For the dip:2 tbsp dark soy sauce

1 medium green chilli, chopped2 tsp brown sugar

1 tbsp sherry

Method:

1. Sift the flour into a mixing bowl, add theegg and the water. Mix to a dough.

2. Divide the dough into 28 pieces and rollthem out to 7.5 cm (3 inch) circles.

3. Combine all the filling ingredients and mixtogether in a bowl. Spoon a little mixtureinto the centre of each circle. Brush roundthe edges with water and pinch the toptogether to form a small dumpling shape.

4. Place the dim sums into a perforatedcontainer. Steam at 100C for 8 minutes.

Tip

Always use fresh garlic! To tell howfresh it is look at the cloves. They should be nice and firm with atight fitting skin. They will eitherbe white in colour or have a purpletinge to them. Garlic should bestored somewhere cool and dry, butnot in the refrigerator.

Scallop salad with lime mayonnaiseServes 4

Ingredients:

For the mayonnaise:100 g mayonnaise

Juice of 1 lime60 g natural yoghurt

For the dressing:100 g fresh Parmesan

(not grated)50 g cream

45 tbsp olive oil2 tbsp white wine vinegar

Salt and freshly ground blackpepper

For the salad:12 scallops (cleaned)

Salt and freshly groundblack pepper

1 bunch of basilMixed salad leaves

(e.g. rocket, radiccio)

Method:

1. Retain a little lime juice for the scallops,and thoroughly blend the rest with themayonnaise. Stir in the yoghurt.

2. Dice the Parmesan finely, and blend withthe cream, olive oil, white wine vinegar, saltand pepper.

3. Wash the scallops and pat them dry. Seasonwith salt, pepper and a sprinkling of limejuice. Steam in a greased perforatedcontainer for 3 minutes at 90C.

4. Wash the basil and salad leaves, and shakedry. Strip the basil leaves from the stalks,and roughly break up the salad leaves. Tossthe basil and salad leaves together anddrizzle with the dressing.

5. Arrange the salad on plates with thescallops on top, and serve with themayonnaise.

41

Tip

Scallops, found off the Atlanticcoasts of Europe and America, areconsidered to be a great delicacy.The German for scallop,Jakobsmuschel, means St Jamessmuscle, and is so called becausethe shell is the traditional emblemof Saint James. Pilgrims to hisshrine at Santiago de Compostela inSpain often wore a scallop shellsymbol on their clothes.

42

Poached egg with Parma ham on fried breadServes 4

Method:

1. Peel the asparagus stalks, and discard theends. Wash, and cut in half diagonally.Steam in a perforated container for3 minutes at 100C.

2. Wash the thyme. Heat the butter, and frythe bread with the thyme until crisp. Placethe asparagus in the pan to keep warm.Discard the thyme before serving.

3. Pour the vinegar into a container that is atleast 4 cm deep. Add 1 litre boiling water.Crack the eggs one at a time into a cup,and carefully slide into the vinegar water,leaving space between them if possible.Steam for 5 minutes at 100C.

4. Remove the eggs from the water, and placebriefly in cold water.

5. To serve, arrange the asparagus on thetoast, and top with a poached egg and aslice of Parma ham.

Ingredients:

8 fresh asparagus spearsA small bunch fresh thyme4 thick slices white bread

2 tbsp butter160 ml white wine vinegar

4 eggs4 slices Parma ham

Tip

As an alternative, herby focacciabread can be used instead of friedbread. Top with shavings ofParmesan, and grill.

Teriyaki Prawn and salmon kebabsServes 4

Ingredients:

4 tbsp dark soy sauce2 tbsp sesame oil

1 tbsp sweet sherry1 tbsp caster sugar

1 cm (1/2 inch) piece rootginger, peeled and grated

2 garlic cloves, peeled andcrushed

20 raw tiger prawns, peeled andde-veined

4 salmon fillets, each about5 cm (2 inches) wide

Method:

1. Mix together the soy sauce, sesame oil,sweet sherry, caster sugar, ginger andgarlic in a shallow dish. Stir well to ensurethe sugar is dissolved.

2. Add the tiger prawns to the marinade. Cuteach of the salmon fillets into 6 equalpieces to give 24 cubes and add them tothe marinade. Stir to coat the prawns andsalmon with the marinade. Leave tomarinate for a minimum of 1 hour.

3. Thread the prawns and cubes of salmonalternately on to 8 wooden skewers.Discard the excess marinade. Place theskewers on a perforated tray and steam inthe oven for 3 minutes at 95C.

43

44

Tomato and red pepper soup with herb dumplingsServes 46

Ingredients:

3 large red peppers500 g (11/4 lb) plum tomatoes

1 carrot, chopped1 potato, peeled and cubed

2 tbsp sundried tomato pure 570 ml (1 pint) vegetable or

chicken stockSalt and pepper

For the dumplings:100 g (31/2 oz) soft goats

cheese50 g (2 oz) fresh breadcrumbs

1 tbsp each finely chopped freshparsley and basil

1 large egg, beaten

Method:

1. Halve and de-seed the peppers, place on aperforated tray and steam at 100C for 4minutes. Place in a sealed plastic bag andleave to sweat until the skins can beremoved easily. Roughly chop.

2. Steam the tomatoes whole on a perforatedtray for 1 minute at 100C. Remove theirskins and chop roughly. Then place thecarrot, potato and chopped peppers in aperforated container and steam for 7minutes at 100C.

3. Add the stock together with the choppedtomatoes and their juices and the tomatopure and steam for a further 3 minutes at100C.

4. Meanwhile, make the dumplings. Put thegoats cheese in a bowl and mash it wellwith a fork. Mix in the breadcrumbs andherbs, and season with salt and pepper.Mix the beaten egg into the cheesemixture. Mould teaspoons of the mixtureinto little dumplings, continuing until allthe mixture is used up.

5. When ready, liquidise the soup and returnto the container. Add the dumplings to thesoup, then steam at 100C for 34 minutesuntil firm.

6. Season to taste and serve immediately,allowing 34 dumplings per person.

Tip

Peppers are popular both fresh andas paprika for flavouring food.Green peppers taste slightly bitter,whilst the yellow, orange and redvarieties are much sweeter.

46

Cream of watercress soupServes 46

Ingredients:

3 large leeks (white parts only),washed and chopped

2 large bunches of watercress,roughly chopped

850 ml (11/2 pints) vegetablestock

150 ml (1/4 pint) double creamSalt and pepper

Method:

1. Place the vegetables into a solid steamoven container and cook at 120C for 4minutes or 100C for 8 minutes.

2. Add the stock to the vegetables and mixwell. Cook at 120C for a further 5 minutesor 100C for 10 minutes, or until the leeksare soft.

3. Liquidise until smooth, stir in the creamand season to taste.

4. To reheat the soup, cover the containerand cook at 100C for about 8 minutes.

Potato and parsley soupServes 46

Ingredients:

25 g (1 oz) butter2 streaky bacon rashers, rind

removed, chopped450 g (1 lb) potatoes in 1 cm

cubes8 shallots, roughly chopped850 ml (11/2 pints) chicken

stock275 ml (1/2 pint) fresh milk

Seasoning1 tbsp chopped fresh parsley150 ml (1/4 pint) fresh single

cream

Method:

1. Place the butter, bacon, potatoes andshallots into a solid medium-sizedcontainer. Cover with foil and cook for3 minutes at 120C or 6 minutes at 100C.

2. Add the stock, milk and seasoning, stirwell and cook for 5 minutes at 120C or10 minutes at 100C.

3. Liquidise until smooth. Add the cream andchopped parsley, and reheat at 100Cfor 5 minutes.

47

Tip

Potatoes contain an easilydigestible form of carbohydratewhich is invaluable for good health.The plant protein in potatoes is alsohighly beneficial, as are thevitamins and minerals found bothjust beneath the skin as well asinside them. All good reasons formaking them an integral part ofyour diet!

48

Cream of carrot soup Serves 4

Ingredients:

450 g (1 lb) carrots,grated

50 g (2 oz) onions, finelychopped

40 g (11/2 oz) butter1 garlic clove, crushed

750 ml (11/4 pint) vegetablestock

1 tsp paprika150 ml (1/4 pint) sour cream

Salt and pepper, freshly groundWorcestershire sauce

1 tbsp parsley, chopped

Method:

1. Place the carrots, onions, butter, garlic,stock and paprika into a solid containerand cook for 68 minutes at 120C or1215 minutes at 100C.

2. Allow to cool slightly, and then liquidisethe soup in a food processor or blender.

3. Season well with salt, pepper andWorcestershire sauce, and stir in the sourcream. Pour the soup back into a solidsteam oven container and cook for a further 5 minutes at 100C.

4. Decorate with chopped parsley, and serve.

Tip

Carrots help you see in the dark!However, carotene is only soluble infat, so to reap the benefit you needto add a little oil to raw carrots orbutter to cooked carrots.You can exploit this tip to cleanplastic utensils which have becomestained with carrot juice by simplyrubbing a drop of oil over thestains!

50

Curried bean and vegetable soupServes 46

Ingredients:

1 chicken breast, cut into cubes1 carrot, finely chopped

1 potato, finely chopped 1 x 220 g (8 oz) can red kidney

beans, drained1 x 220 g (8 oz) can black-eyed

beans, drained2 tsp curry powder

1 onion, finely chopped1 garlic clove, crushed

50 g (2 oz) red peppers, finelychopped

1 celery stick, chopped1 x 400 g (14 oz) can chopped

tomatoes850 ml (11/2 pints) vegetable

stock

Method:

1. Place the chicken into a perforatedcontainer and cook at 120C for 3 minutesor at 100C for 6 minutes. Cool slightlyand then shred the chicken by gentlytearing the cubes.

2. Place the carrot and potato into a deepsolid container, and cook at 120C for2 minutes or at 100C for 4 minutes.

3. Add the remaining ingredients, mixthoroughly and continue cooking at 120Cfor 30 minutes or at 100C for 1 hour.

Tip

For a vegetarian alternative omitthe chicken.

Sweet potato and lentil soupServes 46

Ingredients:

1 large onion, chopped2 medium sweet potatoes,

cubed2 celery sticks, chopped1 leek (white part only),

chopped1 large garlic clove, chopped

25 g (1 oz) butter150 g (5 oz) red split lentils

125 g (41/2 oz) streaky bacon,chopped

150 ml (1/4 pint) dry white wine1 bay leaf

1 litre (13/4 pints) chicken stockSalt and pepper

2 tbsp lemon juice (optional)

To garnish:2 tbsp finely chopped fresh

parsley

Method:

1. In a medium or large solid container,steam the vegetables at 100C in thegarlic and butter for 23 minutes. Stir inthe lentils.

2. Meanwhile fry the bacon for 5 minutes,without browning. Then pour the wineonto the bacon. Let it bubble up and thenadd to the vegetables in the steam ovencontainer, along with the bay leaf andstock. Cook at 120C for 25 minutes or100C for 50 minutes.

3. When cooked, remove the bay leaf andliquidise the soup in a food processor orblender. Return it to the container andgive the soup a thorough stir. Cook for afurther 5 minutes at 120C or 10 minutesat 100C.

4. Season to taste, adding a little lemon juiceif liked. Garnish with parsley and servewith plenty of crusty bread.

51

52

French onion soupServes 4

Ingredients:

2 large onions, sliced25 g (1 oz) butter

850 ml (11/2 pints) beef stockParsley, finely chopped

Method:

1. Place the sliced onions in the solidcontainer and dot with butter. Cook at120C for 6 minutes or 100C for12 minutes.

2. Meanwhile, heat the beef stock and seasonto taste. Add the stock to the onions andcook at 100C for a further 3 minutes.

3. Sprinkle the parsley onto the soup andserve.

Tip

To make a more substantial dish,add slices of French bread toppedwith toasted cheese.

Thai hot and sour prawn soupServes 46

Ingredients:

500 g (11/4 lb) raw, unpeeled,large prawns

1.5 litres (21/2 pints) fish stock 4 lemon grass stalks

2 garlic cloves, peeled andfinely chopped

6 Kaffir lime leaves2 tbsp Thai fish sauce 100 g (31/2 oz) button

mushrooms, sliced6 spring onions, sliced finely

24 small red chillies, de-seededand sliced finely

2 tbsp fresh lime juice2 tbsp fresh coriander, chopped

Salt

Method:

1. Peel the prawns and place their shells andheads, if they have them, in a containerwith the fish stock. Steam the stock for 7minutes at 100C, and then strain thestock into a container large enough to holdall the soup.

2. Remove the dry outer leaves of the lemongrass, and cut the stalks into 2.5 cm (1)pieces. Bash them with a rolling pin torelease their flavour.

3. Add the lemon grass, garlic, Kaffir limeleaves, Thai fish sauce and a generouspinch of salt to the strained stock, andsteam for 10 minutes at 100C. Add themushrooms, spring onions and chillies, andsteam for a further 3 minutes at 100C.

4. Meanwhile, using a small, sharp knife,make a shallow cut along the back of eachprawn and remove the dark visceral vein.

5. Add the prawns and lime juice to thecontainer, and re-heat the soup for 12minutes at 100C until the prawns turnpink. Season with salt and more lime juiceif required.

6. Remove the Kaffir lime leaves and lemongrass. Stir in the chopped fresh corianderand serve.

53

54

BouillabaisseServes 4

Ingredients:

700 g (11/2 lb) fish (selection ofmackerel, cod, sole, halibut,

haddock, eel, etc)450 g (1 lb) live mussels

(or 1 small tin)812 langoustines

1 garlic clove, crushed2 onions, finely chopped

2 red peppers, thinly sliced125 g (41/2 oz) celery, sliced

1 carrot, diced1 leek, sliced

4 tomatoes1 fish or vegetable stock cube

Pinch of saffronWine or lemon juice to taste

Salt and pepper

Method:

1. Clean and cut the fish into bite-sized pieces, and place in a solid container.

2. Wash and scrub the live mussels andremove the beards, or drain the musselsfrom the tin and rinse. Add to thecontainer along with the langoustines,onion, garlic, peppers, celery, carrots andleeks.

3. Skin and quarter the tomatoes and add tothe fish.

4. Dissolve the stock cube in hot water andpour enough into the container to coverthe ingredients. Stir in the saffron andwine or lemon juice to taste. Season withsalt and pepper. Cook at 100C for 1820minutes.

5. Serve with French bread.

56

Chicken stockMakes approx 2 litres (31/2 pints)

Ingredients:

1 cooked chicken carcass,winglets, bones, giblets and any

skin, meat and jelly1 onion, chopped

Green part of 4 leeks, chopped2 carrots, chopped

1 stick of celery1 garlic clove, crushed

1 sachet bouquet garni 6 peppercorns

A generous pinch of saltAbout 2 litres (31/2 pints) of

cold water

Method:

1. Put all the ingredients into a large solidcontainer and cover with water.

2. Cook at 120C for 1 hour or 100C for2 hours. Remember to wipe out the base ofthe steam oven half way through thecooking cycle.

3. Strain the stock into a bowl, let it cool andthen refrigerate it. Remove the layer of fatthat forms on the surface before using thestock.

4. The stock can be frozen in smallercontainers, then defrosted as required.

Tip

Homemade chicken stock is anexcellent base for making soupwith. It is also excellent as a drinkto help combat colds in winter,especially when made with organicfree-range chicken.

Fish stockMakes approx 1.5 litres (21/2 pints)

Ingredients:

500700 g (11/411/2 lb) bones,heads, tails and trimmings from

non-oily fish1 onion or leek, finely chopped

1 carrot, chopped1 sachet bouquet garni

4 peppercornsA pinch of salt

About 1.5 litres (21/2 pints) coldwater

Method:

1. Rinse the bones, etc., under cold runningwater, carefully removing gills, blood andviscera. Chop the bones into 5 cm (2)pieces.

2. Place all the ingredients into a large solidcontainer with the water.

3. Cook at 120C for 1520 minutes or at100C for 3040 minutes. Strain, andrefrigerate or freeze until required.

57

Side dishes

Potatoes, rice, vegetables and breads to complement your main courseand to satisfy all appetites. Withexamples from different corners of theglobe, you will find the ideal side dishto accompany your meat, fish orvegetarian course here.

By steaming your vegetables you willnot lose any of the nutritionalbenefits which are destroyed whenboiling, and they will also retain theirtexture and shape better. Steamingrice with exactly the right amount ofwater eradicates starchiness, andensures perfect results every time.

TASTY ACCOMPANIMENTS

60

Asian rice saladServes 46

Ingredients:

1/2 bunch coriander1 bunch mint

2 garlic cloves, chopped5 cm (2 inch) root ginger

3 tbsp soy sauce3 tbsp clear honey

3 tbsp olive oil300 g (11 oz) Thai fragrant rice

2 courgettes, finely diced1 bunch spring onions

Method:

1. Place the coriander, mint, garlic, ginger,soy sauce and honey into a food processorand blend until all of the ingredients arefinely chopped. Stir in the olive oil. Chillin the refrigerator.

2. Place the rice in a solid container, thenpour in sufficient boiling water to coverthe rice by 1 cm. Cover, and cook the riceat 120C for 4 minutes or 100C for8 minutes. Drain and place into a largebowl.

3. Stir the finely chopped courgettes andspring onions into the rice and add theAsian dressing. Serve as a mealaccompaniment to a traditional Asian dish.

Spinach and leek pilaffServes 46

Ingredients:

3 large leeks, thinly sliced1 onion, finely chopped

250 g (9 oz) fresh spinachJuice of 11/2 lemons

300 g (11 oz) wild grain andbasmati rice, mixed

1 vegetable stock cube110 g (4 oz) Feta cheese

Salt and black pepper

Method:

1. Place the leeks and onion into a solidcontainer. Do not cover. Steam at 100Cfor 3 minutes.

2. Place the spinach into a deep perforatedcontainer. Steam with the onions and leeksfor a further 1 minute at 100C.

3. Stir the lemon juice into the leek andonion mixture.

4. Place the rice in a solid container, thenpour in sufficient boiling water to coverthe rice by 1 cm. Crumble the stock cubeinto the mixture. Cover, and cook at 120Cfor 10 minutes or 100C for 20 minutes oruntil tender. Drain off any remaining water.

6. Combine the leeks, onions, spinach andrice. Stir in most of the Feta cheese,reserving a little to use for garnish.

61

Tip

If you cannot get fresh spinach usefrozen instead. 100 g of frozenspinach will provide 4050% of yourdaily vitamin C requirements.Vitamin C combats free-radicals andstrengthens our immune system.

62

RisottoServes 4

Ingredients:

1 onionKnob of butter

150 g (5 oz) frozen peas250 g (9 oz) long grain rice

250 ml (8 fl oz) vegetable stock

Variation Risotto with mushrooms250 g (9 oz) risotto rice

250 ml (8 fl oz) vegetable stock75 g (3 oz) frozen peas

190 g (6 1/2 oz) chanterellemushrooms

50 g (2 oz) grated hard cheese

Method:

1. Finely chop the onion, place in a solidcovered container with the butter, andsteam for 4 minutes at 100C.

2. Add the peas, rice and vegetable stock,and steam for a further 20 minutes at 100C.

Variation Risotto with mushrooms

1. Place the peas and mushrooms with therice and vegetable stock a solid coveredcontainer, and steam for 20 minutes at100C.

2. Once cooked, stir the grated cheese intothe rice mixture and serve.

64

Tabbouleh saladServes 4 as an accompaniment, or 23 as a main dish

Ingredients:

100 g (31/2 oz) bulghur wheat1 yellow pepper, quartered

2 tomatoes1/21 small red onion, finely

chopped4 large sprigs fresh mint, finely

chopped2 tbsp each of extra virgin olive

oil and lemon juice275 g (10 oz) jar antipasto

artichokes in oil, drained androughly chopped

Method:

1. Place the bulghur wheat in a solidcontainer, cover with 570 ml (1 pint) ofboiling water and steam at 100C for 810minutes until the water has been absorbed.

2. In a perforated tray, steam the peppers at100C for 4 minutes, then place in asealed plastic bag and allow to sweat untilthe skins can be peeled off. Remove theskins and roughly chop.

3. When you are ready to assemble the salad,simply add all the ingredients to thecooked bulghur wheat, mix well and seasonto taste.

This dish makes an excellent accompanimentto kebabs or barbecued meats, or can beserved as a light salad or starter on its own.

Tip

If you prefer to skin the tomatoes,simply steam them at 100C in aperforated tray for 1 minute, thenremove the skins.

Warm chickpea and herb salad Serves 4

Ingredients:

400 g (14 oz) dried chickpeas,soaked overnight1 cinnamon stick

150 g (5 oz) small baby newpotatoes, scrubbed clean

Salt and freshly ground pepperLarge bunch mint,

finely chopped1/2 bunch fresh flat-leaf parsley,

roughly chopped

For the vinaigrette:1 tsp whole grain mustard

4 tbsp lemon juice6 tbsp extra-virgin olive oil

1 clove garlic, crushed

Method:

1. In a solid container, cover the chickpeaswith boiling water, add the cinnamon stickand cook under pressure at 120C for 1015 minutes or 100C for 20 minutes.Drain, discard the cinnamon, season andkeep warm.

2. Cook the potatoes in a perforatedcontainer at 120C for 710 minutes or100C for 1420 minutes, depending onsize.

3. Mix together all the ingredients for thevinaigrette.

4. Transfer the chickpeas and potatoes to aserving dish, then scatter over the mintand parsley leaves. Add the vinaigrette andtoss to coat. Adjust the seasoning andserve while warm.

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66

Bombay potato masalaServes 4

Ingredients:

1 kg (21/4 lb) baking potatoes,cubed

25 g (1 oz) butter1 onion, finely sliced

3 garlic cloves, crushed1 tsp mustard seeds

1 tsp cumin seeds2 tsps garam masala1/2 tsp chilli powder

1/4 tsp ground turmeric350 g (12 oz) chopped

tomatoes, drained

Method:

1. Place the potato cubes in a perforatedsteam oven container and steam at 120C for 34 minutes or 100C for 78 minutes.

2. Meanwhile, place the mustard and cuminseeds onto a baking tray, and roast in ahot oven until they pop.

3. In a solid container combine the potatoeswith all the remaining ingredients.Cover with foil, and steam for a further10 minutes at 120C or 20 minutes at100C. Serve immediately.

Cajun-style mashed potatoServes 4

Ingredients:

4 medium sized old potatoes,peeled and quartered

50 g (2 oz) butter75 ml (3 fl oz) milk

1 tsp sugar150 g (5 oz) red pepper,

chopped23 tsp Cajun blend spice mix

1 tsp fresh thyme,finely chopped

Method:

1. Steam the potatoes in a perforatedcontainer at 120C for 810 minutes or at 100C for 1520 minutes, until tender.

2. Steam the red pepper in a perforatedcontainer at 100C for 2 minutes.

3. Mash the potato well. Add the butter, milkand sugar, then the red pepper, spice mixand thyme, and mix thoroughly.

67

Tip

You can make your own Cajun spicemix by blending equal quantities ofgarlic and onion powder, white andblack pepper, dried thyme andcayenne pepper. Finally add somedried oregano to taste.

68

Broccoli and romanesco saladServes 4

Ingredients:

250 g (9 oz) romanesco250 g (9 oz) broccoli

3 dsp vinegar2 dsp olive oil2 tsp mustard

A small carton of cream or sourcream

Salt and pepperA pinch of sugar

Fresh chopped herbs to garnish

Method:

1. Chop the romanesco into florets, and steamfor 2 minutes at 100C.

2. Chop the broccoli into florets, and add tothe romanesco. Steam for a further 46minutes at 100C.

3. Mix the remaining ingredients together tomake the sauce. Add the chopped herbs,and drizzle over the warm vegetables.Serve immediately.

Tip

Romanesco is a green variety ofcauliflower, and is rich in vitamin C,minerals and plant protein.

For a low-calorie sauce, use crmefrache instead of cream.

70

Thai-style mashed potatoServes 4

Ingredients:

4 medium sized old potatoes,peeled and quartered

50 g (2 oz) butter60 g (21/2 oz) coconut cream

Thai seasoning:1 tsp sugar

1 tbsp vegetable oil1 onion, finely diced

1 garlic clove, crushed2 red birds eye chillies,

finely chopped2.5 cm (1 inch) ginger,

finely chopped1 tbsp fresh coriander,

finely chopped

Method:

1. Steam the potatoes in a perforatedcontainer at 120C for 810 minutes or at100C for 1520 minutes, until tender.

2. Meanwhile, prepare the Thai seasoning.Place all of the remaining ingredients intoa solid container. Cover with foil and steamfor 5 minutes at 100C.

3. Add the butter, coconut cream, butter andThai seasoning to the potatoes. Servewarm.

Tip

This recipe has quite a kick to it, soserve with something plain likesteamed fish or grilled meat.

71

Italian-style mashed potatoServes 4

Ingredients:

4 medium baking potatoes,peeled and quartered

50 g (2 oz) butter75 ml (3 fl oz) semi-skimmed

milk1 tsp sugar

25 g (1 oz) Parmesan cheese,grated

50 g (2 oz) pitted black olives,finely chopped

1 tbsp fresh basil,finely chopped

Salt and pepper, freshly ground

Method:

1. Place the baking potatoes into a solidsteam oven container. Steam at 120C for5 minutes or at 100C for 10 minutes.

2. Mash the potatoes, adding in the butter,milk and sugar.

3. Stir in the cheese, olives and basil. Seasonto taste with salt and freshly ground blackpepper.

Tip

Alternatively, omit the fresh basil andreplace with green pesto.

72

Leek and thyme mashed potatoServes 4

Ingredients:

4 medium baking potatoes,peeled and quartered

50 g (2 oz) butter75 ml (3 fl oz) semi-skimmed

milk1 tsp sugar

1 leek, halved lengthways andfinely sliced

1 garlic clove, crushed1 tbsp fresh thyme,

finely chopped2 tbsp medium white wine

Salt and pepper, freshly ground

Method:

1. Place the potatoes into a perforatedcontainer. Steam at 120C for 5 minutes orat 100C for 10 minutes.

2. Mash the potatoes, adding in the butter,milk and sugar.

3. Meanwhile, place the leeks and thyme intoa solid steam oven container. Cover withfoil and steam for 810 minutes at 100C.Stir in the wine and season to taste.

4. Mix the leek mixture into the potatoes,and serve.

New Potatoes with Salsa VerdeServes 6

Ingredients:

1 kg baby new potatoes20 g flat leaf parsley

20 g fresh basil1 tbsp lemon juice

1/2 tsp Dijon mustard1 tbsp capers, drained

3 baby gherkins1 clove garlic, peeled

75 ml extra virgin olive oil Freshly ground black pepper

Method:

1. Place the new potatoes in a shallowperforated container and steam using100C for 1820 minutes.

2. Meanwhile, place the parsley, basil, lemonjuice, Dijon mustard, capers, gherkins andgarlic clove in a food processor and whizuntil finely chopped, taking care not toallow it to become a pure. Stir in theextra virgin olive oil and season withfreshly ground black pepper if necessary.

3. Place the dressing into a shallow solidsteam container, cover and steam at 100Cfor 1 minute. When the potatoes arecooked, place them in a serving dish andpour over the dressing. Stir gently to coatthe potatoes with the dressing and serveimmediately.

73

74

Ratatouille with meatballsServes 4

Ingredients:

250 g (9 oz) minced pork orbeef

1 red pepper1 yellow pepper

1 aubergine1 courgette

250 g (9 oz) beef tomatoes1 onion

2 garlic glovesSalt and pepper

Tabasco sauce1 tsp herbes de Provence

100 ml (6 tbsp) tomato ketchup2 dsp tomato pure

Method:

1. Form the mince into small meatballs.Finely chop the peppers, aubergine,courgette, tomatoes, onion and garlic.

2. Arrange the meatballs in a solid containerand scatter the vegetables over the top.Season with salt, pepper, Tabasco andherbs. Stir in the ketchup and tomatopure, and steam for 1618 minutes at100 C.

3. Add more seasoning to taste, if liked.

4. Serve as an accompaniment to rice, whichmay be cooked in the steam oven at thesame time (see cooking charts at the backof the book for cooking times).

76

Fragrant coconut rice Serves 4

Ingredients:

225 g (8 oz) long grain rice2 tsp Pilau rice seasoning

1 tbsp fresh coriander, chopped2 cloves

Zest of 1 lemon570 ml (1 pint) chicken or

vegetable stock25 g (1 oz) creamed coconut,

chopped

Method:

1. Place the rice in a solid container orovenproof dish. Mix in the Pilau riceseasoning, coriander, cloves and lemonzest.

2. Add the hot stock, cover with foil andcook at 120C for 10 minutes or 100C for20 minutes.

3. Stir in the creamed coconut, then cook fora further 2 minutes at 100C, or until therice is tender and most of the stock hasbeen absorbed. Drain off any excess stock,and transfer to a serving dish.

Pepper and chive potato saladServes 4

Ingredients:

100 g (31/2 oz) vegetable spread150 g (5 oz) low fat quark50 g (2 oz) low fat natural

yoghurt1 red pepper, finely diced

1 yellow pepper, finely diced1 shallot, finely chopped

Freshly ground black pepper1 bunch chives2 dsps mustardSalt and pepper

700 g (11/2 lb) new potatoes

Method:

1. Wash and scrub the potatoes. Place in a perforated container and steam at120C for 8 minutes or at 100C for 20 minutes.

2. Meanwhile, combine the remainingingredients and season to taste.

3. When the potatoes are cooked, leave tocool slightly. Carefully fold in themayonnaise and serve topped withchopped chives to garnish.

77

Tip

Potatoes contain an easilydigestible form of carbohydratewhich is invaluable for good health.The plant protein in potatoes is alsohighly beneficial, as are thevitamins and minerals found bothjust beneath the skin as well asinside them. All good reasons formaking them an integral part ofyour diet!

78

Medley of vegetables with a hot vinaigrette dressingServes 4

Ingredients:

Selection of seasonalvegetables, e.g.

AuberginesRed and yellow peppers

CourgettesMushrooms

ORSugar snap peas

MangetoutBaby corn

Fresh shelled peas

For the dressing:3 tbsp white wine vinegar3 tbsp chilli and basil oil

(see recipe inOther Suggestions)

3 tbsp olive oil1 tsp Dijon mustard

2 tbsps fresh mixed herbs,finely chopped

Salt and pepper, freshly ground

Method:

1. Place the mixed vegetables into aperforated steam container. Steam for 3minutes at 100C.

2. Meanwhile, mix together the ingredientsfor the dressing. Place in a solid container,cover with foil, and steam for 1 minute.

Tip

White mushrooms, first introducedfrom France, have become the mostcommonly available and popularfungi today. They are low in caloriesand rich in vegetable protein,vitamin B1 and minerals. They havea short shelf life and should be usedwithin a day or so of purchase.

Pasta, rice andpulses

Pasta, rice and pulses are fundamentalto the cuisines of many culturesaround the world, and so we bringyou some traditional and new recipesto try in your steam oven using thesepopular foods. With Italian risottosand pasta dishes, Indian dhal andbiriani, as well as a Moroccan stewand Chinese noodles, there issomething for every taste, includingseveral vegetarian dishes.

FILLIN

G DISHES FROM AROUNDTHE WORLD

82

Creamy tuna pasta Serves 4

Ingredients:

450 g (1 lb) dried fusilli pastaor similar

1 yellow or red pepper,de-seeded and quartered

Salt and freshly ground blackpepper

275375 ml (1014 fl oz) crmefrache

23 tbsp green pesto200 g (7 oz) can tuna fish,

drained1 spring onion, finely chopped

Basil leaves for garnish

Method:

1. In a solid container, cover the pasta withboiling water and cook at 120C for about68 minutes or 1214 minutes at 100Cuntil just tender (al dente).

2. Cook the pepper in a perforated containerat 120C for 56 minutes or at 100C for1012 minutes, then chop roughly.

3. Drain the cooked pasta thoroughly andreturn it to the dish. Season well and mixin the crme frache, pesto, tuna, pepperand spring onion. Steam for 1 minute onlyat 100C.

4. Scatter over a few basil leaves and serve.

Tip

Alternatively, red pesto may beused.

Four cheese pastaServes 4

Ingredients:

25 g (1 oz) salted butter6 shallots, finely chopped1 clove of garlic, crushed

1 red pepper, diced1 green pepper, diced250 g (9 oz) chestnut

mushrooms, sliced10 cherry tomatoes, quartered200 ml (7 fl oz) fromage frais

2 tbsp crme frache4 tbsp red or green pesto

250 g (9 oz) fresh pasta twistsSalt and pepper

2 tbsp basil, chopped100 g (31/2 oz) Mozzarella,

grated50 g (2 oz) Parmesan, grated50 g (2 oz) Stilton, crumbled

Method:

1. Place the butter, shallots, garlic, peppersand mushrooms in a solid container. Coverwith foil and steam at 100C for 3minutes. Remove from the oven and stir inthe tomatoes, fromage frais, crme fracheand pesto. Season with salt and pepper.Cover with tin foil and place to one side.

2. Place the pasta in a solid container andadd enough boiling water to cover. Seasonwith salt and cover with tin foil.

3. Place both containers in the oven andsteam for 5 minutes at 100C. In themeantime preheat the grill to 250C. Drainthe pasta and mix with the sauce. Stir inthe chopped basil, then pour into anovenproof dish for grilling. Mix theremaining cheeses together in a bowl andsprinkle evenly over the top of the pasta.Place under the grill until the cheese hasmelted and is golden brown.

4. Serve with salad and garlic bread.

83

Tip

Pasta is available either dried orfresh.Dried pasta comes from SouthernItaly, and is made from hard durumwheat and water, and then dried.Fresh pasta has egg added to themixture, and as its name implies isused fresh. It comes from NorthernItaly.

84

Tagliatelle verde with a Gorgonzola sauceServes 4

Ingredients

450 g (1 lb) tagliatelle verdeBoiling water

Salt1 dsp olive oil

200 g (7 oz) Gorgonzola cheese250 ml (8 fl oz) double cream

125 ml (4 fl oz) semi-skimmedmilk

2 dsp cornflourFreshly ground salt and pepper

Nutmeg

Method

1. Divide the pasta between two solidcontainers, and pour over the boilingwater. Make sure that the pasta is coveredby at least 1 cm water. Add the salt andthe oil, and steam for approximately68 minutes at 120C or 1215 minutesat 100C.

2. Place the Gorgonzola, cream and milk intoa solid steam oven container. Cover withfoil and steam for 2 minutes at 100C.

3. Take a small quantity of the cream mixtureand mix with the cornflour. Pour back intothe sauce, season well and return to thesteam oven for a further minute.

4. Pour the sauce over the pasta and stir well.Sprinkle with toasted pine nuts.

Tip

Tagliatelle are long flat noodles.Depending on the region, they arealso known as tagliatellini,tagliatini, taglierini, tagliolini andtaglioni!

86

Tagliatelle verde with a basil sauceServes 4

Ingredients:

500 g (11/4 lb) tagliatelle verdeBoiling water

1 dsp olive oil200 ml (7 fl oz) crme frache

2 tbsp lemon juice1 bunch basil, finely chopped

Salt for seasoning

Method:

1. Divide the pasta between two solidcontainers, and pour over sufficient boilingwater to cover the pasta by at least 1 cm.

2. Add the salt and the oil, and steam forapproximately 68 minutes at 120C or1215 minutes at 100C.

3. Meanwhile, mix the remaining ingredientstogether. When the pasta is cooked, stir inthe sauce and serve immediately.

Creamy mushroom tagliatelleServes 46

Ingredients:

200 g (7 oz) dried tagliatelle,plain and verde mixed1 garlic clove, crushed

225 g (8 oz) mushrooms, thinlysliced

150 g (5 oz) Stilton cheese,crumbled

4 tbsp double cream4 tbsp crme frache

Salt and pepper100 g (31/2 oz) Mozzarella

cheese

Method:

1. Place the pasta in a solid container andcover with boiling water. Place themushrooms and garlic in a separate solidcontainer. Steam for 3 minutes at 100C.

2. Stir the pasta well to separate the ribbonsof tagliatelle. Remove the mushrooms fromthe oven and drain off the excess water.

3. Add the Stilton, cream, crme frache andseasoning to the mushrooms, and cover.Cook both for a further 5 minutes at100C.

4. Remove the pasta, drain and season withfreshly ground black pepper. Stir the saucewell, then pre-heat the grill to 220C.

5. Mix the pasta and sauce together, thentransfer into an ovenproof dish. Sprinklewith the Mozzarella and place under thehot grill until the cheese has melted andbrowned.

87

Tip

Mushrooms are available in a widevariety of types from the commonwhite mushrooms to an excellentrange of exotic and wild ones.Experiment with different ones tocreate truly delicious meals!

88

Italian pasta with a warm vinaigrette dressing Serves 4

Ingredients:

250 g (9 oz) fresh tagliatelle225 g (8 oz) broccoli florets100 g (31/2 oz) smoked back

bacon, chopped1 tbsp garlic flakes or 1 crushed

clove of garlic25 g (1 oz) pine nuts

190 g (61/2 oz) jar olive andtomato pesto

2 tbsp white wine vinegar2 tsp clear honey

Black pepper, freshly ground1/4 tsp freshly grated nutmeg

Parmesan cheese,grated to serve

Method:

1. Place the pasta in a solid container, coverwith boiling water and cook for approx.68 minutes at 120C or 1215 minutes at100C. Drain and keep warm.

2. Steam the broccoli at 100C for23 minutes.

3. Meanwhile heat the oil in a large non-stickfrying pan and fry the bacon until golden.Add the garlic, pine nuts and broccoli, andstir-fry for 23 minutes.

4. Add to the warm pasta along with thehoney, white wine vinegar and 23tablespoons of olive and tomato pesto.Season with black pepper and a littlegrated nutmeg.

5. Serve immediately with plenty of freshlygrated Parmesan.

90

Pasta parcels with chicken and prosciutto Serves 4

Ingredients:

60 g (21/2 oz) Parmesan cheese,grated

450 g (1 lb) cooked shreddedchicken

20 g (3/4 oz) pack of fresh basilleaves

8 sheets of fresh lasagne 2 x 75 g (3 oz) packs prosciutto

ham2 cloves garlic, crushed

110 g (4 oz) sliced buttonmushrooms

1 x 500 g (11/4 lb) jar passata125 ml (4 fl oz) single cream

(optional)110 g (4 oz) Mozzarella cheese,

grated (optional)1 tbsp chopped parsley or basil

to garnish

Method:

1. Place 2 tsp each of cheese and chicken ona pasta sheet, leaving a 2 cm edge allround, and lay a basil leaf on top. Roll uptightly, then wrap a slice of prosciutto hamaround the outside. Repeat this with theremaining pasta sheets. Lay the pasta rollsside by side in a solid container.

2. Place the garlic, mushrooms and passata ina jug, and stir. Pour this over the pastarolls.

3. Steam for 15 minutes at 100C. Add somechopped parsley or basil and, if liked, stirin a couple of tablespoons of single creamto give a marbled effect.

4. Top with Mozzarella cheese and brownunder a pre-heated grill (optional).

Wild mushroom and Parmesan risottoServes 46

Ingredients:

1 onion, finely chopped25 g (1 oz) butter

Juice and peel of 1/2 a lemon 350 g (12 oz) Arborio (risotto)

rice4 tbsp dry white wine

570 ml (1 pt) vegetable stockSalt and pepper

225 g (8 oz) wild mushrooms,sliced

110 g (4 oz) freshly gratedParmesan

Method:

1. Place the onion and butter into a solidcontainer. Cover with foil and cook at120C for 4 minutes or 100C for8 minutes. Meanwhile, pare the skin fromthe lemon half and squeeze the juice.

2. Add the rice, wine, stock, lemon peel and2 tbsp lemon juice to the onions. Coverand cook at 120C for 10 minutes or 100Cfor 20 minutes.

3. Stir well, add the wild mushrooms andcook for a further 10 minutes at 120C or20 minutes at 100C, or until the rice istender and the liquid has been absorbed.

4. Remove the lemon peel. To serve, sprinklewith Parmesan cheese.

Tip

If using dried wild mushrooms,cover with boiling water and steamat 65C for the time stated on thepackaging before using them.

91

92

Tasty vegetable dhal Serves 24

Ingredients:

200 g (7 oz) split red lentils1 tsp minced fresh ginger

1/2 tsp turmeric1 tsp cumin seeds, crushed

1 tsp coriander seeds, crushedA pinch of chilli powder

570 ml (1 pint) boiling water1 small onion, halved and sliced

1 medium carrot, finely sliced 1 garlic clove, crushed

100 g (31/2 oz) or 1/2 small butternut squash, cubed

Juice of 1/2 a lemon50 g (2 oz) creamed coconut,

roughly chopped

Method:

1. Put the lentils, ginger, turmeric, cuminseeds, coriander seeds and chilli powderinto a solid container together with thevegetables, and pour on the boiling water.

2. Cover with foil, and steam at 120C for4 minutes, or for 8 minutes at 100C.

3. Stir, then cook for a further 4 minutes at120C or for 8 minutes at 100C.

4. Stir in the lemon juice and coconut, andserve with Fragrant coconut rice (seerecipe on p. 76).

Butterbean birianiServes 4

Ingredients:

2 tbsp olive oil1 tsp cumin seeds

1 tsp mustard seeds1 tsp ground coriander

1/4 tsp hot chilli powder1 tsp garam masala

1 tsp turmeric225 g (8 oz) brown basmati rice450 ml (3/4 pint) hot vegetable

stock400 g (14 oz) tin chopped

tomatoes1 aubergine, diced

1 red pepper, sliced into strips1 tbsp dark soy sauce

400 g (14 oz) can butter beans,drained

50 g (2 oz) creamed coconutshavings

Method:

1. Crush the cumin and mustard seeds in apestle and mortar. Mix in the other spicesand add the olive oil.

2. Place the rice in a solid steam ovencontainer, mix in the spices and cover withthe hot vegetable stock. Add the can oftomatoes, soy sauce, aubergine and redpepper. Mix well, cover with a steamcontainer lid or with foil and then steamfor 10 minutes at 120C or 20 minutes at100C until the rice is practically cooked.

3. Stir the butter beans into the rice. You mayneed to add a little more stock at thisstage. Cook for a further 5 minutes at120C or 10 minutes at 100C.

4. Stir in the creamed coconut until melted.Serve with some naan bread and mangochutney.

93

Tip

You can use a proprietary birianicurry paste instead of the cuminseeds, mustard seeds, coriander,chilli powder and garam masala.

94

Nutty peppersServes 4

Ingredients:

125 g (41/2 oz) long grain brownrice

4 large red or green peppers25 g (1 oz) hazelnuts

25 g (1 oz) flaked almonds225 g (8 oz) tomatoes, chopped

75 g (3 oz) Cheddar cheese, grated

40 g (11/2 oz) Parmesan cheese,grated

25 g (1 oz) sultanas1 tsp mustard

1/2 tsp dried basil1/2 tsp dried oregano

1 tsp turmericSalt and pepper

Method

1. Place the rice in a solid container andcover with approximately 900 ml (11/2pints) boiling water. Steam for 12 minutesat 120C or 20 minutes at 100C.

2. Meanwhile, prepare the peppers byremoving the tops and cutting out thestalk (reserve to use as a lid). Scoop outthe seeds.

3. Place the nuts on a sheet of foil and brownunder a hot grill, turning frequently.Remove from the grill and roughly chop.

4. Combine the tomatoes with the drainedrice, nuts, cheeses, sultanas, mustard,herbs, turmeric and seasoning in a largebowl. Stuff the peppers with the ricemixture, pressing down well. Place the lidson the peppers and stand on a perforatedtray.

5. Cook the peppers at 120C for 5 minutes orat 100C for 10 minutes.

Tip

Use green peppers for a slightlybitter taste, and red or yellowpeppers for a sweeter flavour.

96

Moroccan hotpotServes 6

Ingredients:

1 onion, roughly chopped2 garlic cloves, crushed

2.5 cm (1 inch) fresh ginger,grated

25 g (1 oz) butter2 tbsp harissa spice paste

25 g (1 oz) plain flour750 ml (1 1/4 pint)

vegetable stock4 salad tomatoes, skinned

1.3 kg (3 lb) butternut squash,deseeded and cut into chunks

410 g (14 oz) can chickpeas250 g (9 oz) spinach

Juice of 1 lime

Method:

1. Place the onion, garlic, ginger and butterinto a solid steam oven container. Coverwith foil and steam for 2 minutes at100C.

2. Meanwhile, add the Harissa paste, flourand stock to the onion, garlic and gingermix.

3. Add the squash and chickpeas and coverwith foil. Steam at 100C for 2025 minutes, until the squash is tender. Whilstthis is cooking, skin and roughly chop thetomatoes.

4. Add the tomatoes, spinach and lime juice,and cook for a further 12 minutes to wiltthe spinach.

5. Serve with crusty bread or couscous.

Tip

To skin the tomatoes, place in aperforated container and steam at100C for 1 minute. The skins willthen come away easily.

97

Tip

For a browner finish to the meat, frythe onion, chicken, garlic andpepper on the hob for 3 minutesfirst.

Tri-colour chicken lasagneServes 4

Ingredients:

Tomato layer8 large plum tomatoes

A handful of fresh basil leaves,torn into pieces

1/2 tsp sugar

Meat layer1 medium onion, finely chopped

2 cloves garlic, finely chopped3 boneless, skinless chickenbreasts, cut into small cubes

1 yellow pepper, de-seeded anddiced

Knob of butter

Spinach and cheese layer110 g (4 oz) button mushrooms,

sliced150 g (5 oz) Feta cheese,

crumbled200 g (7 oz) frozen spinach,

defrosted and chopped6 large sheets fresh lasagne

110 g (4 oz) grated Mozzarellacheese

Method:

1. In a perforated container, steam thetomatoes at 100C for 1 minute. Removethe skins and chop roughly. Place in abowl, mix in the basil and sugar, and setaside.

2. Place the chicken, onion, garlic and pepperin a solid container with a small knob ofbutter. Cover, and steam at 100C for 3minutes. Remove from the oven and stir tomake sure the chicken pieces areseparated. Drain off any excess moisture.

3. Place 3 sheets of fresh pasta in a layercovering the meat. You may need to trimthe edges slightly to fit the tin.

4. Scatter the mushrooms, feta cheese andspinach evenly over the pasta, then coverwith 3 more sheets of pasta as before. Topwith a layer of tomato mixture. Cover andcook in the steam oven at 100C for 15minutes.

5. To finish the lasagne, sprinkle with a layerof mozzarella cheese and brown under apre-heated grill.

Fish

Fish benefits both the body and soul.Salt-water fish is rich in iodine,vitamins, protein, and omega 3 fattyacids, which boost physical fitness,concentration levels, powers ofobservation and general well-being. Alow-calorie, versatile food, fish enjoysgreat popularity in many quarters, andwe should all eat it twice a week asan aid to a healthy diet.

FISHING FOR COMPLIMENTS