cookbook
steam oven cookbook
Internet: www.miele.co.uk
E-mail: [email protected]
LIV
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steam
oven
cookbook
M.-Nr. 5 950 081
Miele Company Ltd.
Fairacres, Marcham Road,
Abingdon, Oxon, OX14 1TW
Tel:
(01235) 554455
Telefax: (01235) 554477
KING WIT
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steam
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Dear Connoisseur,
Acquiring a Miele steam oven marks the
beginning of a wonderful friendship
promising pleasure, good health and
endless delicious culinary
adventures.
In this book, which has been written to
complement our steam ovens, you will
discover just how easy it is to prepare
food that tastes fantastic.
We hope you have fun trying out the
recipes, as well as a great time tasting
them!
2
The pick of the Miele
recipe collection
We could not have found a better
author for this book than the team
from the Miele Test Kitchen. These
enthusiastic experts have been
experimenting with the steam oven
from its inception, constantly
challenging it with new creations, and
using their experience to make the
perfect product.
Anyone practising their hobby
professionally – especially something
as creative as cooking – does it out of
passion, enthusiasm and an expectant
thirst for knowledge. After years of
experience and unabated devotion, the
Home Economists in the Miele Test
Kitchen have not only gained an
unequalled knowledge of steam, but
they have also developed numerous
short cuts and tips for food preparation
which they are keen to pass on.
Please note that the cooking times
given in the recipes assume the use of
the solid and perforated stainless steel
containers supplied with the appliance.
Other receptacles, as well as the type
and quality of the food, can cause
slight variations in cooking times. As
with all new appliances, practice makes
perfect, and you will soon know from
experience the optimum cooking times
for your favourite dishes.
Wishing you every success in your
steaming.
Your Miele Home Economists
3
c o n te n t s
6 Historical background
8 Steam cooking today
10 Healthy living and flavour
14 Convenience and versatility
191 Index from A-Z
Soups and
starters
24 Cod on focaccia
25 Fresh tuna salad
Niçoise
26 Spicy garlic prawns
27 Succulent scallops
in a saffron sauce
28 Mushrooms stuffed
with prawns
30 The ultimate warm
Mediterranean
salad
31 Vegetable fajitas
32 Cherry tomato and
goats' cheese bites
34 Smoked bacon and
spinach timbales
35 Marinated breast of
duck
36 Chicken liver and
pork pâté
37 King prawn kebabs
38 Salmon pâté
40 Pork dim sum
41 Scallop salad
42 Poached egg with
Parma ham
43 Teriyaki prawn and
salmon kebabs
44 Tomato and red
pepper soup with
herb dumplings
46 Cream of watercress
soup
47 Potato and parsley
soup
48 Cream of carrot
soup
4
50 Curried bean and
vegetable soup
51 Sweet potato and
lentil soup
52 French onion soup
53 Thai hot and sour
prawn soup
54 Bouillabaisse
56 Chicken stock
57 Fish stock
Side dishes
Pasta, rice
and pulses
60 Asian rice salad
61 Spinach and leek
pilaff
62 Risotto
64 Tabbouleh salad
65 Warm chickpea and
herb salad
66 Bombay potato
masala
67 Cajun-style mashed
potato
68 Broccoli and
romanesco salad
70 Thai-style mashed
potato
71 Italian-style
mashed potato
72 Leek and thyme
mashed potato
73 New Potatoes with
Salsa Verde
74 Ratatouille with
meatballs
76 Fragrant coconut
rice
77 Pepper and chive
potato salad
78 Medley of
vegetables with a
hot vinaigrette
dressing
82 Creamy tuna pasta
83 Four cheese pasta
84 Tagliatelle verde
with a Gorgonzola
sauce
86 Tagliatelle verde
with a basil sauce
87 Creamy mushroom
tagliatelle
88 Italian pasta with a
warm vinaigrette
dressing
90 Pasta parcels with
chicken and
prosciutto
91 Wild mushroom and
Parmesan risotto
92 Tasty vegetable
dhal
93 Butterbean biriani
94 Nutty peppers
96 Moroccan hotpot
97 Tri-colour chicken
lasagne
Fish
Meat
Desserts
100 Sole in a champagne
sauce
102 Cod with salsa verde
103 Steamed sea bass
104 Thai-style fish curry
106 Buttery kedgeree
107 Smoked haddock
Benedict
108 Monkfish in a
mushroom sauce
109 Indonesian prawn
curry
110 Moules marinières
112 Trout stuffed with
citrus bulghur wheat
113 Salmon and wild
mushroom kebabs
114 Scrambled eggs with
prawns
116 Moroccan-style
salmon
117 Fiery crab-filled
courgettes
118 Cod à l'orange with
polenta
119 Salmon trout and
pesto rolls
120 Cod in a mustard
sauce
122 Sword fish with olives
123 Hot king prawn salad
124 Marinated salmon
steaks
126 Stuffed fillet of sole
130
131
132
133
134
158 Caribbean nimbus
160 Chocolate and cherry
steam puddings
161 Steamed lemon
pudding with a citrus
sauce
162 Steamed chocolate
brownie
164 Luxury spotted dick
165 Sticky banoffee
puddings
166 Classic crème brulée
168 Syrup sponge
pudding
169 Golden syrup
dumplings
170 Luxury rice pudding
171 Baked apples
172 Red fruit compote
174 Kiwi fruit water ice
175 Christmas pudding
136
137
138
139
140
142
143
144
145
146
147
148
150
151
152
153
154
Caribbean chicken
Jambalaya
Chicken korma
Lamb passanda
Chicken kebabs with
a balsamic sauce
Chicken breasts in a
tarragon cream
sauce
Stuffed chicken
breasts
Turkey escalopes
Italian style
Lamb with sun-dried
tomatoes and basil
Lamb casserole
Chilli con carne
Spicy meatballs in
tomato sauce
Beef and celery with
sun-dried tomatoes
Fillet of beef with
pesto and ratatouille
Steak and kidney
pudding
Spare ribs
Beef casserole with
horseradish sauce
Fillet of pork with
barbecue sauce
Glazed gammon
Goulash with
bohemian dumplings
Breast of corn-fed
chicken with apples
and ginger butter
Moroccan chicken
hotpot
Other
suggestions
178 Baby's carrot purée,
Rainbow mash,
Sweet potato purée
179 Puréed pears, Baby's
apple delight
180 Cherry wine punch,
Ginger and mint
lemonade
181 Chilli and basil oil
182 Skinning tomatoes,
peaches and peppers
183 Eggs
184 Chocolate sauce,
Melting chocolate
185 Steamed face cloths,
Sterilising
186 Cooking charts –
Vegetables
187 Cooking charts –
Fruit, Juicing
188 Cooking charts – Precooking meat for
barbecue, Fish
189 Cooking charts –
Dried beans, pulses,
pasta and rice
190 Conversion chart
5
h i s to r i c a l b a ckgro u n d
Simple and effective
“Everyone eats and drinks, but only few
savour the flavour…”
(Confucius, 551–479 BC).
Steaming is a process of cooking food in
steam, a method steeped in tradition
and dating back thousands of years. It
is likely that before fire was discovered,
prehistoric man cooked food over hot
springs.
The roots of today's steam cooking can
be found in China, where steaming has
always been the main method of
cooking. Even in preChristian times, double-skinned pans
were used to keep the food being
cooked separate from the water.
The principle of a steam cooker is
simple but extremely effective. Instead
of being immersed in water as in
conventional cooking, food is placed in
a container over boiling water. Hot
steam rises and passes through
perforations in the container base,
accesses the food and transfers its heat
from all sides. This allows several
containers to be used in a steam
cooker, one above the other.
As the food being cooked is not
immersed in water, virtually all valuable
vitamins and nutrients are retained. As
a result, steaming preserves the natural
and intensive flavour of the food and
obviates the need for fat, salt and
seasoning.
6
n root
a
i
s
a
s
Food processed in a steam cooker is a
true delight. The intensive, unspoiled
natural flavour is preserved and, as the
food is not immersed in water, it does
not become bland or overcooked.
Instead it retains its texture, and
vegetables can be cooked to perfection.
As specialists for first-class built-in
appliances, we attach equal importance
to perfect functioning and attractive
design as well as to customer
requirements for a gentle method of
cooking. Our range of steam ovens is
our contribution to ensure you can eat
for pleasure, but at the same time enjoy
a healthy diet.
7
s te a m c o o k i n g to d ay
A great boost
to your culinary range
A steam oven is the perfect appliance
to complement the hob and oven. As
cooking times are virtually identical to
those used for conventional cooking,
there is no need for any change in
cooking habits.
Whether preparing individual side
dishes or a complete menu – there is
virtually no limit to what can be cooked
in a steam oven. And in addition to
cooking food, it is also a true all-round
talent ideally suited to defrosting,
reheating, blanching and stewing food.
First-rate flavour
Dishes cooked in the steam oven
provide a feast for the senses. Firstly
there is the intensive, unadulterated
flavour of the food, and then there is
the fresh, natural colour, which arouses
the senses and whets the appetite.
And with individual temperature
settings each dish is cooked under
optimum conditions, rewarding you
with the perfect meal every time.
8
for that per fect t a e
st
9
h e a l thy l i v i n g
Putting health first
The steam oven makes a valuable
contribution to healthy, tasty nutrition.
As a manufacturer of top-class built-in
kitchen appliances, we have a vested
interest in your well-being and in
sensible, careful food preparation, as
well as in the perfect functioning and
the design of the appliance.
The working principle of the steam oven
is simple and effective. Unlike
traditional steam ovens, a separate
tank or water jug is filled with just the
right quantity of water. An element
heats the water, and the resultant
steam is then injected into the oven
cavity, gently surrounding the food
10
from all sides.
Rapid heat conduction and the
consequent steaming process ensure
exact, even cooking and, with equal
steaming power on all three levels,
guarantee time and energy savings
compared with cooking on a hob or in
an oven.
As the food is not sitting in water, the
goodness does not drain out, and the
13 vitamins as well as minerals and
trace elements that are essential to
good health are almost fully retained.
For example, steamed food contains up
to 50% more vitamin C than
traditionally cooked food.
The result is delicious food that
requires little or no salt or seasoning,
additional spices or fat, and which
retains all of its natural goodness and
flavour. The steam oven is therefore
ideal for preparing light meals or baby
food, as well as for those on lowsodium diets. Taste is not sacrificed in
the interests of nutrition and calorie
counting; to the contrary, your steam
oven sweeps you away to a world of
wonderful new delights.
The A|B|C of vitamins
and minerals
1. Nutrients
Scientific research proves that steaming
vegetables is much better than traditional
cooking methods for preserving delicate
nutrients such as vitamin C, minerals and trace
elements.
2. Sensory properties
Scientific research has shown that steaming
vegetables is much more appealing to the
senses in terms of taste, shape, colour and
texture than boiling them in a saucepan. Our
steam ovens were awarded first place in all
these categories for every food type tested.
11
f l avo u r
Tips on using your steam oven
Because steam is able to transfer heat
to food much faster than boiling water,
you can cook, reheat and defrost food
much faster in the steam oven than on
the hob or in a conventional oven.
Miele offer a range of steam ovens that
are either plumbed into the household
water supply or that have an integrated
water jug.
If your steam oven has a water jug
please fill it with fresh mains water. Do
not use bottled water in the steam oven
as it contains minerals which may have
a detrimental effect.
A variety of different foods can be
cooked together in the steam oven
cavity. Due to the sealing process of the
injection system, there is no cross
transference of flavours or smells.
To achieve the best results from your
12
steam oven always use unblemished,
good quality vegetables and fruit.
Because steaming enhances their
natural flavours and aromas you can
reduce the amount of seasoning you
use in your cooking.
When cooking meat in the steam oven,
always choose lean and tender cuts.
Trim off any excess fat and cut across
the grain for extra tenderness. Always
defrost meat before cooking in the
steam oven.
Foods can be placed on any shelf
position within the steam oven as an
even temperature is achieved
throughout. However, to minimise the
risk of cross-contamination, meat, fish
and foods with a high liquid content
should be placed near the bottom of
the steam oven.
Cooking times will vary in the steam
oven according to the density of the
food. Try to ensure that foods are
chopped and prepared to a similar size.
Prepare vegetables that require an al
dente texture larger than those for a
softer result.
The majority of foods can be left
uncovered in the steam oven. This
allows the steam to surround the food
and produce an even and efficient
result. However, if condensing water
could affect the texture or consistency
of the food, then the dish should be
covered. Foods can be covered with foil
placed shiny side down. Alternatively,
heat-resistant clingfilm can be used
which should always be pierced before
use.
13
c o n ve n i e n c e
1.
With or without pressure
Steam ovens without pressure operate
between 40–100°C, and steam ovens
with pressure operate between 50–
120°C.
When using temperatures of 101°C and
above, you will be cooking with steam
and pressure. This allows foods of a
dense nature, e.g. root vegetables,
casseroles, curries, pasta and rice, to
be cooked more quickly. If used for
more delicate foods, steam and
pressure may ruin the texture; for
example the structure of a piece of fish
may be broken down.
When the highest steam and pressure
temperature of 120°C is used, the
cooking time is about half that of
cooking at 100°C without pressure.
Always check that the food is
thoroughly cooked through before
serving.
14
2.
Recommended
temperatures
The recommended temperatures given
for the different steam functions
(depending on model of steam oven)
have been calculated to suit the
character and nutritional values of each
type of food. Heat-sensitive foods such
as fish and crème caramel need lower
temperatures than foods that are more
heat-resistant. These temperatures can
be adjusted within a certain range to
suit individual wishes and tastes.
Where two different temperature
options are given in a recipe please
select the one that is appropriate to
your oven (see point 1 above).
Automatic steaming
3.
The fully automatic steaming process
makes it unnecessary for you to stand
over and monitor the food. With
steaming, food does not burn and will
not boil over as long as you don’t
overfill your containers. Adjusting the
temperature is also unnecessary. The
appliance switches itself off
automatically when steaming is
complete.
4.
Cooking duration
Steaming times have nothing to do with
how much food you are cooking. One
piece of broccoli will take the same
time to cook as forty pieces. In fact,
steaming times will depend on the
density of the food; the denser or larger
the item, the longer the cooking time.
Once you have found a cooking time to
suit your tastes, perfect results can be
achieved every time. You don’t even
have to calculate the heating-up time.
Steaming only begins when the
selected temperature has been reached.
6.
Cleaning
After steaming is complete, the
appliance is quick and easy to clean as
steaming also protects the oven cavity.
Food does not burn or stick to
containers or get onto the oven interior
walls. Because the oven is continually
kept moist, it is easy to wipe clean after
cooking.
Cooking whole meals
Accessories
5.
7.
You can use up to three shelf levels
in the steam oven at the same time. It
doesn’t matter if one layer is fish and
the other is a delicately fragranced
dessert; there will be no transference of
flavours! Dishes can also be added at
any time during steaming. By putting in
the food with the longest cooking time
first, a whole meal can be cooked in no
time at all.
With an extensive range of accessories,
your steam oven will be ready for
anything! Perforated and solid
containers are available in different
sizes. You can also use ceramic, Pyrex
or stainless steel dishes, provided they
are heat-proof; but you may need to
adjust the steaming times for these.
15
ve rs a t i l i t y
The repertoire of
a true all-rounder
Steaming is the healthiest and tastiest
way of preparing food.
Most models in the Miele range offer a
wide range of steam cooking functions
to suit all types of food, as well as
settings for reheating and defrosting.
You should choose the most appropriate
programme for the type of food you are
steaming. With the entry level steam
oven you simply select the temperature
and a time.
1.
Steam cooking
“Cook Universal” with a recommended
temperature of 100°C is suitable for a
wide range of foods which can tolerate
high temperatures, as well as for
preparing soups and casseroles. The
temperature can be adjusted within a
range of 80–100°C.
“Cook Vegetables”, “Cook Fish” and
“Cook Meat” are designed for steaming
foods in these categories. The
recommended temperature for
vegetables and meat is 100°C with a
lower limit of 90°C, whilst the suggested
temperature for fish is 85°C with a
range of between 70–95°C.
For steam ovens without food specific
programmes simply select the
appropriate temperature for the type of
food you are steaming.
16
2.
Defrost
Defrosting in a steam oven takes much
less time than defrosting at room
temperature. This function is suitable
for all types of food. Use the default
setting of 50°C or 60°C depending on
the model, or set the temperature to
50°C and you can be certain that your
food will be defrosted gently and
carefully without starting to cook or
loose its colour.
3.
Reheating
Your steam oven is very effective for
reheating previously cooked meals.
Using a temperature of 100°C you can
reheat a meal in anything from 2 to
8 minutes depending on its type and
texture, regardless of how many dishes
you are re-heating at once. Always
cover the dish with pierced clingfilm or
foil.
4.
Blanching
Fruit and vegetables can be blanched at
100°C, and should take 1–2 minutes.
Use “Cook Universal” if your steam oven
has this function. After blanching, the
food is ready for freezing.
5.
Ready meals
Ready meals can be steamed at 100°C
in your steam oven with much better
results than in a microwave oven. Use
“Cook Universal” if your steam oven has
this function. Simply steam for twice
the time stated on the packaging and
remember to pierce the cellophane
before steaming.
6.
Juicing
All fruits are suitable for extracting
juice, e.g. for drinks or to make jelly.
The steam softens the cell walls of the
fruit, causing them to burst, releasing
the juice.
7.
Sterilising
Baby bottles, jam jars etc can be
sterilised in 15 minutes at 100°C.
Use “Cook Universal” if your steam oven
has this function.
17
cooking whole meals
You can't manage everything at once?
Your steam oven can!
An entire meal of rice, fish and
vegetables, for example, can be cooked
at the same time using all three shelves
in your steam oven. The only
requirement is that all the individual
foods can be steamed at the same
temperature. By constantly injecting
fresh steam into the oven cavity there
is no transference of aroma or flavours
between the dishes being cooked.
Because cooking times of the individual
foods may vary considerably, you will
need to open the steam oven at
different times to add a particular dish.
Here is an example for a meal
consisting of fish and broccoli served
with rice:
● Select “Cook Universal” (depending
on model) and set the temperature
at 100°C
● Make a note of the cooking times for
each dish:
Rice
20 minutes
Fish fillet
6 minutes
Broccoli
4 minutes
The total cooking time is that of the
dish with the longest steaming time
– in this case the rice, with 20
minutes.
18
Subtract the time for the food with the
next longest cooking time from the
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 for
the fish:
6 minutes less 4 minutes =
2 minutes
● Put the fish into the steam oven and
steam together with the rice for 2
minutes.
● Then put in the broccoli and steam
all three together for the last 4
minutes.
At the end of the cooking time you can
remove all the dishes at the same time.
n
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19
te mp e r a t u re s , c o n t a i n e rs a n d m a i n te n a n c e
20
Selecting
the right temperature
Containers
General cooking
Vegetables
Root vegetables
Pasta, rice
Pulses
Casseroles, curries, soups
Meat
Fish
Steamed puddings
Gentle cooking
Reheating
Defrosting
Most foods can be placed in a
perforated container, which allows the
steam to surround the food from all
sides. If cooking a casserole, curry,
soup etc., then a solid container must
be used.
90 – 100°C
90 – 100°C
100 – 120°C
100 – 120°C
90 – 100°C
90 – 100°C
90 – 100°C
70 – 95°C
95 – 120°C
85 – 95°C
80 – 100°C
50 – 100°C
See the individual recipes and the
cooking charts at the back of this book
for a more detailed guide.
The material of your cooking vessel can
affect the cooking time. The ideal
steam oven cooking container should
be made from stainless steel, which
allows heat to be transferred most
effectively to the food. If, however, you
use containers made from plastic or
thick earthenware (which are both poor
conductors of heat), then the cooking
time needs to be increased to
compensate. All recipes found in this
cookery book have been developed
using stainless steel cooking vessels.
If you have a plumbed in steam oven,
please be aware that cooking times can
also vary according to your water
pressure.
The care and
maintenance of your steam oven
Miele steam ovens are designed for
domestic use only. They are not to be
used for commercial use.
The steam oven should be wiped out
after each cooking session using a mild
solution of hot water and washing up
liquid. Do not use abrasive cleaning
agents or pan scourers.
Always leave the door ajar for at least
an hour after wiping out the steam
oven. This allows any moisture to
evaporate, preventing the risk of
bacterial growth.
If you have been cooking particularly
fragrant foodstuffs and wish to
freshen up your steam oven, place a
lemon segment in a bowl and pour over
boiling water. Steam for 1 minute at
100°C.
Your steam oven is a wet appliance. It
will therefore need to be descaled from
time to time. All of the steam ovens in
the Miele range will prompt you when
this needs to be carried out. Do not
ignore the prompt messages. If they are
ignored, the life expectancy of the
steam oven could be reduced. Miele
steam ovens lock if the descaling
process is not carried out when
requested.
21
Soups
and starters
A
SM
LL BUT SA T
ISFY
IN G
Tasty, imaginatively prepared, hearty
and invigorating soups and starters
make an appetising opening to every
meal. These delicious and colourful
recipes not only whet the appetite for
the next course, but can be prepared as
a light lunch or supper dish in their
own right.
Cod on focaccia
Serves 4
Ingredients:
3 tbsp olive oil
Juice and zest of 2 limes
3 garlic cloves, crushed
1 tsp ground coriander
1/2 a fennel, finely diced
4 cod fillets, each 110 g (4 oz),
skinned and boned
2 large tomatoes, seeded,
skinned and diced
4 tbsp black olives
3 tbsp butter
1 tbsp olive oil
Focaccia bread, cut into 4 slices
Method:
1. In a solid container, prepare the marinade by
combining the olive oil, lime juice and zest,
garlic, coriander and fennel. Add the fish
and coat with the marinade, cover and
refrigerate for 1 hour.
2. Remove the cod from the dish, saving the
marinade, and place in a perforated
container. Steam for 4 minutes at 100°C.
3. Meanwhile, melt the butter in a frying pan.
Fry the focaccia bread for 2 minutes on each
side, taking care not to burn the butter.
Drain on some kitchen paper towel.
4. Place the reserved marinade into a saucepan,
and heat through until warm.
5. To serve, place the cod on top of the focaccia
bread, scatter the olives and tomatoes over
them, and drizzle a little marinade over each
one.
Tip
If you cannot get focaccia bread, use
good quality, crusty white bread
instead.
24
Fresh tuna salad Niçoise
Serves 4
Ingredients:
Method:
200 g (7 oz) fresh tuna fillet
4 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 fillets in
oil (reserve oil for dressing)
1. Steam the tuna fillets at 100°C using a
perforated tray for 6–8 minutes, depending
on thickness. Flake and set aside.
For the dressing:
5 tbsp olive oil
1 tbsp anchovy oil (taken from tin
of anchovies, above)
3 tbsp white wine vinegar
1 garlic clove, crushed
1 tsp Dijon or English mustard
1/2 tsp sugar
3. Steam the asparagus at 100°C in a
perforated container for 3–4 minutes, then
refresh under cold water.
2. Pierce the rounded end of the eggs with a
pin. Place in a perforated container and
steam for 8–10 minutes at 100°C. Cool under
running water and remove the shells.
4. To make the dressing, place all the
ingredients in a screw-top jar, put the lid on
and shake vigorously until well blended.
Alternatively, whisk the ingredients
together in a bowl.
5. Arrange the salad leaves in a bowl and
scatter in the cherry tomatoes.
Add the flaked fish and asparagus. Drizzle
over the dressing to taste, then toss the
ingredients to mix the salad.
6. Cut the eggs into quarters and arrange on
top of the leaves. Lay the anchovy fillets in a
criss-cross fashion over the eggs and serve
with plenty of French crusty bread.
25
Spicy garlic prawns
Serves 4
Ingredients:
1 tbsp olive oil
1 tsp ginger, grated
4 garlic cloves, crushed
Juice and zest of 1 lime
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
4 tbsp coconut milk
1 tbsp soy sauce
300 g (11 oz) uncooked king
prawns, peeled
2 courgettes, cut into julienne
strips
1 red chilli, finely chopped
1 carrot, cut into julienne strips
1 red pepper, cut into julienne
strips
2 vine ripe tomatoes, seeded and
diced
225 g (8 oz) fresh egg noodles
2 tbsp fresh coriander, chopped
Tip
Always use fresh garlic! To tell how
fresh it is look at the cloves.
They should be nice and firm with a
tight fitting skin. They will either be
white in colour or have a purple tinge
to them. Garlic should be stored
somewhere cool and dry, but not in
the refrigerator.
26
Method:
1. Prepare the marinade by combining the olive
oil, ginger, cloves, lime juice and zest,
turmeric, coriander, cumin, coconut milk and
soy sauce in a bowl. Add the prawns, coating
thoroughly with the marinade, and cover.
Leave to marinate in the refrigerator for at
least 1 hour.
2. Put the noodles into a solid container and
cover with boiling water. Place in the
steamer. Put the vegetables into a solid
container and cook along with the noodles
for 3 minutes at 100°C.
3. Stir to separate the noodles. Add the prawns
and the marinade to the vegetables and mix
well. Return to the steam oven for a further
1 minute at 100°C.
Succulent scallops in a saffron sauce
Serves 4
Ingredients:
20 fresh scallops
Juice and zest of 1 lime
1 garlic clove, crushed
1 tsp freshly grated ginger
150 ml (1/4 pint) double cream
4 tbsp dry white wine
4 tbsp fish stock
1 tbsp chives, finely chopped
A few strands of saffron
Method:
1. Place the scallops in a solid dish. In a
separate bowl, mix together the lime juice
and zest, garlic and ginger. Pour over the
scallops. Leave to marinate for at least 1
hour.
2. Remove the scallops from the marinade and
place in a perforated container.
Steam at 95°C for 3 minutes.
3. Meanwhile, place the remaining ingredients
into a saucepan. Simmer and reduce for
5–7 minutes. Place the scallops onto a warm
serving plate, and spoon over the sauce.
4. Serve with steamed vegetables or rice.
27
Mushrooms stuffed with prawns
Serves 4
Ingredients:
4 steak or porcini mushrooms
1 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 parsley
finely chopped
75 g (3 oz) fresh prawns
75 g (3 oz) crème fraîche
Freshly ground black pepper
2 egg yolks
Tip
Porcini mushrooms have a
particularly delicate flavour and are
in season during the summer months.
Because of their rarity they can be
difficult to find fresh, however, dried
porcini is readily available from
supermarkets. Cover dried mushrooms
with boiling water and steam at 65°C
for the time stated on the packet.
28
Method:
1. Wash the mushrooms and pat dry. Carefully
remove the stalks. Finely dice the stalks and
place into a mixing bowl. Stir in the
remaining ingredients.
2. Fill each mushroom with a little of the
mixture. Place into a perforated steam oven
container. Cover and steam for 6–7 minutes
at 100°C.
3. Serve with green salad and warm chunks of
ciabatta bread.
The ultimate warm Mediterranean salad
Serves 4
Ingredients:
2 boneless, skinless chicken
breasts
2 tbsp fresh thyme leaves
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
1 garlic clove, crushed
Salt and freshly ground black
pepper
4 ripe slicing tomatoes
100 g (31/2 oz) garlic and
coriander couscous
60 g (21/2 oz) pistachio nuts,
roughly chopped
2 spring onions
1 tbsp chopped fresh parsley
Method:
1. Place the chicken breasts in a shallow dish.
Bruise the thyme leaves in a pestle and
mortar to release the flavour, then mix with
the olive oil, lemon juice and garlic. Season
with salt and pepper, cover and leave to
marinate for at least four hours or overnight.
2. Drain and discard the marinade. Place the
chicken breasts in a perforated container
and steam at 100°C for 5–6 minutes,
depending on thickness. Meanwhile, prepare
the tomatoes by placing them stem side
down on the chopping board and cutting a
slice off the top of each (keep to use as a
lid). Scoop out the seeds.
3. Cover the couscous with boiling water and
allow to absorb the moisture. Finely dice the
chicken breast, and mix with the pistachio
nuts, spring onions, chopped parsley and
couscous. Season well. Stuff the tomato
halves with the mixture, pressing down well.
Place the lids on the tomatoes and stand on
a perforated tray. Steam at 100°C for 1–2
minutes. Remove the skins and serve with
fresh salad leaves.
30
Vegetable fajitas
Serves 4
Ingredients:
1/2 onion, thinly sliced
4 baby sweet corn, quartered
2 celery sticks,
cut into julienne strips
1 courgette,
cut into julienne strips
8 mangetout, sliced
1 red pepper, thinly sliced
2 large vine ripe tomatoes,
de-seeded and diced
1 green chilli, de-seeded and
thinly sliced
1 garlic clove, crushed
2 tbsp tomato purée
150 ml (1/4 pint) vegetable stock
2 tbsp coriander, chopped
1 tsp ground coriander
8 flour tortillas
150 ml (1/4 pint) plain natural
yoghurt
Paprika
Method:
1. Place all of the vegetables into a solid
container. In a separate bowl mix together
the tomato purée, vegetable stock, coriander
and ground coriander. Pour the mixture over
the vegetables. Cover with foil and steam for
8 minutes at 100°C.
2. When there is 1 minute remaining, take the
flour tortillas, wrap them in foil and place
into the steam oven, with the vegetables, to
heat through.
3. Make up the tortillas by dividing the mixture
evenly between the wraps. Spoon a
tablespoon of yoghurt on top of the
vegetables and sprinkle with paprika. At the
base, fold up a third of the tortilla and then
fold over the sides.
Serve immediately.
Tip
Take care when handling chillis.
Protect your hands with rubber gloves
or hold the chillis under running
water. Slit one side of the pod and
then remove the seeds before slicing
it up.
31
Cherry tomato and goats’ cheese bites
Ingredients:
20 cherry tomatoes, large
100 g (31/2 oz) goats’ cheese
1 tsp dried oregano
Olive oil
Salt and pepper
Method:
1. Remove the top of the cherry tomatoes and
scoop out the seeds. Set to one side.
2. Cut the goats’ cheese into very small pieces
and place into a mixing bowl. Drizzle over a
little olive oil and stir in the dried oregano,
salt and pepper.
3. Spoon the mixture into the tomatoes. Place
on a perforated container and steam for 1
minute at 100°C.
4. Allow to cool slightly before serving.
Tip
Any seasonal tomatoes can be used
instead of cherry tomatoes.
Tomatoes are one of Europe's
favourite “vegetables”. They are very
healthy, containing large quantities
of carotene and vitamin C, and
negligible amounts of protein and
fat. With only 17 kcal per 100 g, they
are not only great for a healthy diet,
but they also help to combat
tiredness, relieve stress and maintain
healthy skin and hair.
32
Smoked bacon and spinach timbales
Serves 6
Ingredients:
10 g (1/2 oz) butter
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 cream
2 eggs, beaten
50 g (2 oz) Parmesan
25 g (1 oz) mature cheddar,
grated
1 tbsp chopped coriander
25 g (1 oz) fresh wholemeal
breadcrumbs
1/2 tsp grated nutmeg
Salt and freshly ground black
pepper
1/2
Tip
Variations on the above recipe:
1. Line the ramekin dishes with
Parma ham before filling with the
mixture.
2. Place cherry tomato halves (cut
side down) in the bottom of
ramekin dishes before filling with
the mixture.
34
Method:
1. Place the butter, onion and bacon in a solid
container and steam at 100°C for 2 minutes.
Add the spinach and cook for a further 2
minutes.
2. Stir in the remaining ingredients. Spoon the
mixture into 6 buttered ramekin
dishes. Cover with foil, place on the solid
shelf and steam at 100°C for 28 minutes
until set.
3. Turn out onto a warmed serving plate and
garnish with cherry tomatoes, or serve with
a tomato coulis.
Marinated breast of duck with a fig and coriander salad
Serves 4
Ingredients:
For the marinated duck:
4 duck breasts (each 120 g,
boned and skinned)
1 small onion
2 cloves of garlic
1 tsp curing salt (available from a
good butcher)
1 tbsp coriander seed
1 tsp brown sugar
1 tsp mustard seeds
1 bay leaf
3 juniper berries
100 ml maple syrup
1 tbsp olive oil
For the salad:
6 ripe figs
1 bunch coriander
150 g mixed salad leaves
2 tbsp cider vinegar
4 slices of white bread, butter
Method:
1. Wash and pat dry the duck breasts. Peel the
onion and garlic cloves, and process in a
food processor with the salt, coriander,
sugar, mustard seeds, bay leaf, juniper
berries, 80 ml maple syrup and 200 ml water.
Marinate the duck breasts in this mixture for
3 hours.
2. Remove the meat from the marinade and pat
dry. Then wrap it in foil, place in a
perforated container, and steam for
7 minutes at 90°C.
3. To prepare the salad, wash and quarter the
figs. Wash and shake dry the coriander
leaves and salad. Chop the coriander
coarsely. Mix together the rest of the maple
syrup with the cider vinegar, and toss into
the figs and coriander.
4. Lightly toast the bread, and spread with
butter.
5. Arrange the salad on the toast, and top with
the finely sliced duck breasts.
Tip
Curing salt is used in the process of
sausage-making and for preserving
meat.
You could use a coarse grained sea
salt instead.
35
Chicken liver and pork pâté
Serves 8–10
Ingredients:
225 g (8 oz) unsmoked, rindless
streaky bacon
275 ml (1/2 pint) milk
2 bay leaves
1/2 tsp peppercorns
2 cloves
25 g (1 oz) butter
25 g (1 oz) plain flour
450 g (1 lb) streaky pork rings
(de-rinded), or belly pork
450 g (1 lb) chicken liver
2 garlic cloves, crushed
1 small onion, chopped
2 tbsp medium dry sherry
Salt and pepper
Method:
1. Using the back of a knife, stretch the bacon
and use to line a 1.4 litre (21/2 pint) loaf tin
or terrine.
2. Pour the milk into a saucepan and add the
bay leaves, peppercorns and cloves. Slowly
bring to the boil.
3. Remove from the heat, cover and place to
one side for 15 minutes. Strain the milk, and
discard the flavouring ingredients.
4. In another pan melt the butter, remove from
the heat and beat in the flour. Gradually add
the milk. Return to the heat and bring to the
boil, stirring constantly until a smooth, thick
sauce is formed.
Season, and leave to cool.
5. Finely process the pork and liver in a food
processor. Add the garlic, onion, sherry and
the cooled sauce, and season generously.
Blend until all of the ingredients are mixed
together.
6. Transfer into the prepared tin. Fold any
overlapping bacon over the meat and cover
with foil. Stand in a perforated container
and cook for 1 hour 10 minutes at 120°C or
for 2 hours at 100°C.
7. Leave to cool for 1 hour with a heavy weight
on top. For best results chill overnight.
36
King prawn kebabs with cucumber and cress salad
Serves 4
Ingredients:
For the kebabs:
8 king prawns, shelled,
de-veined and ready to use
1 piece of lemon grass
Salt
1 fresh cucumber
2 punnets cress
For the dressing:
50 g preserved ginger
1 tbsp honey
Juice of 1 lime
4 tbsp grape seed oil
200 ml sour cream
Salt and freshly ground
black pepper
1 chilli
Method:
1. Wash the prawns and pat them dry. Wash the
lemon grass and cut into quarters
lengthways, then cut each piece in half
across the length. Spear a giant prawn on
each sprig of lemon grass. Sprinkle with a
little salt, and steam in a perforated
container for 3 minutes at 90°C.
2. Peel the cucumber, and slice finely
lengthways. Cut the cress and combine with
the cucumber.
3. For the dressing, blend the ginger with a
little of the syrup, the honey, lime juice, oil
and sour cream using a hand-held blender.
Season to taste with salt and pepper.
4. Deseed the chilli, wash and cut into fine
strips.
5. Place the salad on plates, arrange 2 kebabs
on top of each and drizzle with the dressing.
Garnish with the chilli strips.
Tip
Daikon radish is a white radish from
Japan. Sprouting the seeds makes a
very decorative cress which can be
used in the same way as the more
familiar garden cress.
37
Salmon pâté
Ingredients:
1 small onion, finely chopped
10 g (1/2 oz) butter
700 g (11/2 lb) salmon fillets
100 g (31/2 oz) white bread
1 egg
Seasoning
Juice of 1 lemon
Nutmeg
275 ml (1/2 pint) double cream
Chopped dill
Method:
1. Place the chopped onion and the butter into
a solid container, and cook at 100°C for 3
minutes.
2. Wash and dry the salmon, and remove the
skin using a sharp knife. Chop two thirds of
the salmon and the white bread into small
pieces, and mix with the onions.
3. Add the beaten egg, seasoning, lemon juice,
nutmeg and cream, and stir.
4. Liquidise the mixture in a blender until
smooth and creamy. Stir in the chopped dill.
5. Place half the mixture into a greased 1 lb
loaf 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 56–60 minutes at
80°C.
Tip
For a different flavour, substitute
some of the salmon with smoked
salmon.
The mixture can also be cooked in
individual ramekins for 20–25
minutes at 80°C.
38
Pork dim sum
Serves 4
Ingredients:
225 g (8 oz) plain flour
1 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 chopped
1/2 carrot, finely chopped
2 tbsp light soy sauce
1 tsp fresh ginger
1 tsp garlic, crushed
1 tsp fresh coriander, chopped
1 tsp light sesame oil
For the dip:
2 tbsp dark soy sauce
1 medium green chilli, chopped
2 tsp brown sugar
1 tbsp sherry
Tip
Always use fresh garlic! To tell how
fresh it is look at the cloves.
They should be nice and firm with a
tight fitting skin. They will either be
white in colour or have a purple tinge
to them. Garlic should be stored
somewhere cool and dry, but not in
the refrigerator.
40
Method:
1. Sift the flour into a mixing bowl, add the
egg and the water. Mix to a dough.
2. Divide the dough into 28 pieces and roll
them out to 7.5 cm (3 inch) circles.
3. Combine all the filling ingredients and mix
together in a bowl. Spoon a little mixture
into the centre of each circle. Brush round
the edges with water and pinch the top
together to form a small dumpling shape.
4. Place the dim sums into a perforated
container. Steam at 100°C for 8 minutes.
Scallop salad with lime mayonnaise
Serves 4
Ingredients:
For the mayonnaise:
100 g mayonnaise
Juice of 1 lime
60 g natural yoghurt
For the dressing:
100 g fresh Parmesan
(not grated)
50 g cream
4–5 tbsp olive oil
2 tbsp white wine vinegar
Salt and freshly ground black
pepper
For the salad:
12 scallops (cleaned)
Salt and freshly ground
black pepper
1 bunch of basil
Mixed salad leaves
(e.g. rocket, radiccio)
Method:
1. Retain a little lime juice for the scallops,
and thoroughly blend the rest with the
mayonnaise. Stir in the yoghurt.
2. Dice the Parmesan finely, and blend with the
cream, olive oil, white wine vinegar, salt and
pepper.
3. Wash the scallops and pat them dry. Season
with salt, pepper and a sprinkling of lime
juice. Steam in a greased perforated container
for 3 minutes at 90°C.
4. Wash the basil and salad leaves, and shake
dry. Strip the basil leaves from the stalks, and
roughly break up the salad leaves. Toss the
basil and salad leaves together and drizzle
with the dressing.
5. Arrange the salad on plates with the scallops
on top, and serve with the mayonnaise.
Tip
Scallops, found off the Atlantic
coasts of Europe and America, are
considered to be a great delicacy. The
German for scallop, Jakobsmuschel,
means “St James’s muscle”, and is so
called because the shell is the
traditional emblem of Saint James.
Pilgrims to his shrine at Santiago de
Compostela in Spain often wore a
scallop shell symbol on their clothes.
41
Poached egg with Parma ham on fried bread
Serves 4
Ingredients:
8 fresh asparagus spears
A small bunch fresh thyme
4 thick slices white bread
2 tbsp butter
160 ml white wine vinegar
4 eggs
4 slices Parma ham
Method:
1. Peel the asparagus stalks, and discard the
ends. Wash, and cut in half diagonally.
Steam in a perforated container for
3 minutes at 100°C.
2. Wash the thyme. Heat the butter, and fry the
bread with the thyme until crisp. Place the
asparagus in the pan to keep warm. Discard
the thyme before serving.
3. Pour the vinegar into a container that is at
least 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 100°C.
4. Remove the eggs from the water, and place
briefly in cold water.
5. To serve, arrange the asparagus on the toast,
and top with a poached egg and a slice of
Parma ham.
Tip
As an alternative, herby focaccia
bread can be used instead of fried
bread. Top with shavings of
Parmesan, and grill.
42
Teriyaki Prawn and salmon kebabs
Serves 4
Ingredients:
4 tbsp dark soy sauce
2 tbsp sesame oil
1 tbsp sweet sherry
1 tbsp caster sugar
1 cm (1/2 inch) piece root ginger,
peeled and grated
2 garlic cloves, peeled and
crushed
20 raw tiger prawns, peeled and
de-veined
4 salmon fillets, each about 5 cm
(2 inches) wide
Method:
1. Mix together the soy sauce, sesame oil,
sweet sherry, caster sugar, ginger and garlic
in a shallow dish. Stir well to ensure the
sugar is dissolved.
2. Add the tiger prawns to the marinade. Cut
each of the salmon fillets into 6 equal pieces
to give 24 cubes and add them to the
marinade. Stir to coat the prawns and
salmon with the marinade. Leave to marinate
for a minimum of 1 hour.
3. Thread the prawns and cubes of salmon
alternately on to 8 wooden skewers. Discard
the excess marinade. Place the skewers on a
perforated tray and steam in the oven for 3
minutes at 95°C.
43
Tomato and red pepper soup with herb dumplings
Serves 4–6
Ingredients:
3 large red peppers
500 g (11/4 lb) plum tomatoes
1 carrot, chopped
1 potato, peeled and cubed
2 tbsp sundried tomato purée
570 ml (1 pint) vegetable or
chicken stock
Salt and pepper
For the dumplings:
100 g (31/2 oz) soft goats’ cheese
50 g (2 oz) fresh breadcrumbs
1 tbsp each finely chopped fresh
parsley and basil
1 large egg, beaten
Method:
1. Halve and de-seed the peppers, place on a
perforated tray and steam at 100°C for 4
minutes. Place in a sealed plastic bag and
leave to sweat until the skins can be removed
easily. Roughly chop.
2. Steam the tomatoes whole on a perforated
tray for 1 minute at 100°C. Remove their
skins and chop roughly. Then place the
carrot, potato and chopped peppers in a
perforated container and steam for 7
minutes at 100°C.
3. Add the stock together with the chopped
tomatoes and their juices and the tomato
purée and steam for a further 3 minutes at
100°C.
4. Meanwhile, make the dumplings. Put the
goats’ cheese in a bowl and mash it well with
a fork. Mix in the breadcrumbs and herbs,
and season with salt and pepper. Mix the
beaten egg into the cheese mixture. Mould
teaspoons of the mixture into little
dumplings, continuing until all the mixture
is used up.
Tip
5. When ready, liquidise the soup and return to
the container. Add the dumplings to the
soup, then steam at 100°C for 3–4 minutes
until firm.
6. Season to taste and serve immediately,
allowing 3–4 dumplings per person.
Peppers are popular both fresh and as
paprika for flavouring food. Green
peppers taste slightly bitter, whilst
the yellow, orange and red varieties
are much sweeter.
44
Cream of watercress soup
Serves 4–6
Ingredients:
3 large leeks (white parts only),
washed and chopped
2 large bunches of watercress,
roughly chopped
850 ml (11/2 pints) vegetable
stock
150 ml (1/4 pint) double cream
Salt and pepper
Method:
1. Place the vegetables into a solid steam oven
container and cook at 120°C for 4 minutes or
100°C for 8 minutes.
2. Add the stock to the vegetables and mix
well. Cook at 120°C for a further 5 minutes
or 100°C for 10 minutes, or until the leeks
are soft.
3. Liquidise until smooth, stir in the cream and
season to taste.
4. To reheat the soup, cover the container and
cook at 100°C for about 8 minutes.
46
Potato and parsley soup
Serves 4–6
Ingredients:
25 g (1 oz) butter
2 streaky bacon rashers, rind
removed, chopped
450 g (1 lb) potatoes in 1 cm
cubes
8 shallots, roughly chopped
850 ml (11/2 pints) chicken stock
275 ml (1/2 pint) fresh milk
Seasoning
1 tbsp chopped fresh parsley
150 ml (1/4 pint) fresh single
cream
Method:
1. Place the butter, bacon, potatoes and
shallots into a solid medium-sized container.
Cover with foil and cook for 3 minutes at
120°C or 6 minutes at 100°C.
2. Add the stock, milk and seasoning, stir well
and cook for 5 minutes at 120°C or
10 minutes at 100°C.
3. Liquidise until smooth. Add the cream and
chopped parsley, and reheat at 100°C
for 5 minutes.
Tip
Potatoes contain an easily digestible
form of carbohydrate which is
invaluable for good health. The plant
protein in potatoes is also highly
beneficial, as are the vitamins and
minerals found both just beneath the
skin as well as inside them. All good
reasons for making them an integral
part of your diet!
47
Cream of carrot soup
Serves 4
Ingredients:
450 g (1 lb) carrots,
grated
50 g (2 oz) onions, finely
chopped
40 g (11/2 oz) butter
1 garlic clove, crushed
750 ml (11/4 pint) vegetable
stock
1 tsp paprika
150 ml (1/4 pint) sour cream
Salt and pepper, freshly ground
Worcestershire sauce
1 tbsp parsley, chopped
Method:
1. Place the carrots, onions, butter, garlic,
stock and paprika into a solid container and
cook for 6–8 minutes at 120°C or 12–15
minutes at 100°C.
2. Allow to cool slightly, and then liquidise the
soup in a food processor or blender.
3. Season well with salt, pepper and
Worcestershire sauce, and stir in the sour
cream. Pour the soup back into a solid steam
oven container and cook for a
further 5 minutes at 100°C.
4. Decorate with chopped parsley, and serve.
Tip
Carrots help you see in the dark!
However, carotene is only soluble in
fat, so to reap the benefit you need
to add a little oil to raw carrots or
butter to cooked carrots.
You can exploit this tip to clean
plastic utensils which have become
stained with carrot juice by simply
rubbing a drop of oil over the stains!
48
Curried bean and vegetable soup
Serves 4–6
Ingredients:
1 chicken breast, cut into cubes
1 carrot, finely chopped
1 potato, finely chopped
1 x 220 g (8 oz) can red kidney
beans, drained
1 x 220 g (8 oz) can black-eyed
beans, drained
2 tsp curry powder
1 onion, finely chopped
1 garlic clove, crushed
50 g (2 oz) red peppers, finely
chopped
1 celery stick, chopped
1 x 400 g (14 oz) can chopped
tomatoes
850 ml (11/2 pints) vegetable
stock
Tip
For a vegetarian alternative omit the
chicken.
50
Method:
1. Place the chicken into a perforated container
and cook at 120°C for 3 minutes or at 100°C
for 6 minutes. Cool slightly and then shred
the chicken by gently tearing the cubes.
2. Place the carrot and potato into a deep solid
container, and cook at 120°C for
2 minutes or at 100°C for 4 minutes.
3. Add the remaining ingredients, mix
thoroughly and continue cooking at 120°C
for 30 minutes or at 100°C for 1 hour.
Sweet potato and lentil soup
Serves 4–6
Ingredients:
1 large onion, chopped
2 medium sweet potatoes, cubed
2 celery sticks, chopped
1 leek (white part only),
chopped
1 large garlic clove, chopped
25 g (1 oz) butter
150 g (5 oz) red split lentils
125 g (41/2 oz) streaky bacon,
chopped
150 ml (1/4 pint) dry white wine
1 bay leaf
1 litre (13/4 pints) chicken stock
Salt 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 100°C in the garlic and
butter for 2–3 minutes. Stir in the lentils.
2. Meanwhile fry the bacon for 5 minutes,
without browning. Then pour the wine onto
the bacon. Let it bubble up and then add to
the vegetables in the steam oven container,
along with the bay leaf and stock. Cook at
120°C for 25 minutes or 100°C for 50
minutes.
3. When cooked, remove the bay leaf and
liquidise the soup in a food processor or
blender. Return it to the container and give
the soup a thorough stir. Cook for a further 5
minutes at 120°C or 10 minutes at 100°C.
4. Season to taste, adding a little lemon juice if
liked. Garnish with parsley and serve with
plenty of crusty bread.
51
French onion soup
Serves 4
Ingredients:
2 large onions, sliced
25 g (1 oz) butter
850 ml (11/2 pints) beef stock
Parsley, finely chopped
Method:
1. Place the sliced onions in the solid container
and dot with butter. Cook at 120°C for 6
minutes or 100°C for 12 minutes.
2. Meanwhile, heat the beef stock and season
to taste. Add the stock to the onions and
cook at 100°C for a further 3 minutes.
3. Sprinkle the parsley onto the soup and
serve.
Tip
To make a more substantial dish, add
slices of French bread topped with
toasted cheese.
52
Thai hot and sour prawn soup
Serves 4–6
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 and finely
chopped
6 Kaffir lime leaves
2 tbsp Thai fish sauce
100 g (31/2 oz) button
mushrooms, sliced
6 spring onions, sliced finely
2–4 small red chillies, de-seeded
and sliced finely
2 tbsp fresh lime juice
2 tbsp fresh coriander, chopped
Salt
Method:
1. Peel the prawns and place their shells and
heads, if they have them, in a container with
the fish stock. Steam the stock for 7 minutes
at 100°C, and then strain the stock into a
container large enough to hold all the soup.
2. Remove the dry outer leaves of the lemon
grass, and cut the stalks into 2.5 cm (1“)
pieces. Bash them with a rolling pin to
release their flavour.
3. Add the lemon grass, garlic, Kaffir lime
leaves, Thai fish sauce and a generous pinch
of salt to the strained stock, and steam for
10 minutes at 100°C. Add the mushrooms,
spring onions and chillies, and steam for a
further 3 minutes at 100°C.
4. Meanwhile, using a small, sharp knife, make
a shallow cut along the back of each prawn
and remove the dark visceral vein.
5. Add the prawns and lime juice to the
container, and re-heat the soup for 1–2
minutes at 100°C until the prawns turn pink.
Season with salt and more lime juice if
required.
6. Remove the Kaffir lime leaves and lemon
grass. Stir in the chopped fresh coriander
and serve.
53
Bouillabaisse
Serves 4
Ingredients:
700 g (11/2 lb) fish (selection of
mackerel, cod, sole, halibut,
haddock, eel, etc)
450 g (1 lb) live mussels
(or 1 small tin)
8–12 langoustines
1 garlic clove, crushed
2 onions, finely chopped
2 red peppers, thinly sliced
125 g (41/2 oz) celery, sliced
1 carrot, diced
1 leek, sliced
4 tomatoes
1 fish or vegetable stock cube
Pinch of saffron
Wine 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 and remove
the beards, or drain the mussels from the tin
and rinse. Add to the container along with
the langoustines, onion, garlic, peppers,
celery, carrots and leeks.
3. Skin and quarter the tomatoes and add to
the fish.
4. Dissolve the stock cube in hot water and
pour enough into the container to cover the
ingredients. Stir in the saffron and wine or
lemon juice to taste. Season with salt and
pepper. Cook at 100°C for 18–20 minutes.
5. Serve with French bread.
54
Chicken stock
Makes approx 2 litres (31/2 pints)
Ingredients:
1 cooked chicken carcass,
winglets, bones, giblets and any
skin, meat and jelly
1 onion, chopped
Green part of 4 leeks, chopped
2 carrots, chopped
1 stick of celery
1 garlic clove, crushed
1 sachet bouquet garni
6 peppercorns
A generous pinch of salt
About 2 litres (31/2 pints) of cold
water
Method:
1. Put all the ingredients into a large solid
container and cover with water.
2. Cook at 120°C for 1 hour or 100°C for
2 hours. Remember to wipe out the base of
the steam oven half way through the cooking
cycle.
3. Strain the stock into a bowl, let it cool and
then refrigerate it. Remove the layer of fat
that forms on the surface before using the
stock.
4. The stock can be frozen in smaller
containers, then defrosted as required.
Tip
Homemade chicken stock is an
excellent base for making soup with.
It is also excellent as a drink to help
combat colds in winter, especially
when made with organic free-range
chicken.
56
Fish stock
Makes approx 1.5 litres (21/2 pints)
Ingredients:
500–700 g (11/4–11/2 lb) bones,
heads, tails and trimmings from
non-oily fish
1 onion or leek, finely chopped
1 carrot, chopped
1 sachet bouquet garni
4 peppercorns
A pinch of salt
About 1.5 litres (21/2 pints) cold
water
Method:
1. Rinse the bones, etc., under cold running
water, carefully removing gills, blood and
viscera. Chop the bones into 5 cm (2“)
pieces.
2. Place all the ingredients into a large solid
container with the water.
3. Cook at 120°C for 15–20 minutes or at 100°C
for 30–40 minutes. Strain, and refrigerate or
freeze until required.
57
Side dishes
ST
TA
Y ACCO MPAN
IME
NTS
Potatoes, rice, vegetables and breads –
to complement your main course and to
satisfy all appetites. With examples
from different corners of the globe, you
will find the ideal side dish to
accompany your meat, fish or
vegetarian course here.
By steaming your vegetables you will
not lose any of the nutritional benefits
which are destroyed when boiling, and
they will also retain their texture and
shape better. Steaming rice with exactly
the right amount of water eradicates
starchiness, and ensures perfect results
every time.
Asian rice salad
Serves 4–6
Ingredients:
1/2
bunch coriander
1 bunch mint
2 garlic cloves, chopped
5 cm (2 inch) root ginger
3 tbsp soy sauce
3 tbsp clear honey
3 tbsp olive oil
300 g (11 oz) Thai fragrant rice
2 courgettes, finely diced
1 bunch spring onions
Method:
1. Place the coriander, mint, garlic, ginger, soy
sauce and honey into a food processor and
blend until all of the ingredients are finely
chopped. Stir in the olive oil. Chill in the
refrigerator.
2. Place the rice in a solid container, then pour
in sufficient boiling water to cover the rice
by 1 cm. Cover, and cook the rice at 120°C
for 4 minutes or 100°C for 8 minutes. Drain
and place into a large bowl.
3. Stir the finely chopped courgettes and spring
onions into the rice and add the Asian
dressing. Serve as a meal accompaniment to
a traditional Asian dish.
60
Spinach and leek pilaff
Serves 4–6
Ingredients:
3 large leeks, thinly sliced
1 onion, finely chopped
250 g (9 oz) fresh spinach
Juice of 11/2 lemons
300 g (11 oz) wild grain and
basmati rice, mixed
1 vegetable stock cube
110 g (4 oz) Feta cheese
Salt and black pepper
Method:
1. Place the leeks and onion into a solid
container. Do not cover. Steam at 100°C for
3 minutes.
2. Place the spinach into a deep perforated
container. Steam with the onions and leeks
for a further 1 minute at 100°C.
3. Stir the lemon juice into the leek and onion
mixture.
4. Place the rice in a solid container, then pour
in sufficient boiling water to cover the rice
by 1 cm. Crumble the stock cube into the
mixture. Cover, and cook at 120°C for 10
minutes or 100°C for 20 minutes or until
tender. Drain off any remaining water.
6. Combine the leeks, onions, spinach and rice.
Stir in most of the Feta cheese,
reserving a little to use for garnish.
Tip
If you cannot get fresh spinach use
frozen instead. 100 g of frozen
spinach will provide 40–50% of your
daily vitamin C requirements. Vitamin
C combats free-radicals and
strengthens our immune system.
61
Risotto
Serves 4
Ingredients:
Method:
1 onion
Knob of butter
150 g (5 oz) frozen peas
250 g (9 oz) long grain rice
250 ml (8 fl oz) vegetable stock
1. Finely chop the onion, place in a solid
covered container with the butter, and steam
for 4 minutes at 100°C.
Variation – Risotto with mushrooms
250 g (9 oz) risotto rice
250 ml (8 fl oz) vegetable stock
75 g (3 oz) frozen peas
190 g (6 1/2 oz) chanterelle
mushrooms
50 g (2 oz) grated hard cheese
Variation – Risotto with mushrooms
2. Add the peas, rice and vegetable stock, and
steam for a further 20 minutes at
100°C.
1. Place the peas and mushrooms with the rice
and vegetable stock a solid covered
container, and steam for 20 minutes at
100°C.
2. Once cooked, stir the grated cheese into the
rice mixture and serve.
62
Tabbouleh salad
Serves 4 as an accompaniment, or 2–3 as a main dish
Ingredients:
100 g (31/2 oz) bulghur wheat
1 yellow pepper, quartered
2 tomatoes
1/2 –1 small red onion, finely
chopped
4 large sprigs fresh mint, finely
chopped
2 tbsp each of extra virgin olive
oil and lemon juice
275 g (10 oz) jar antipasto
artichokes in oil, drained and
roughly chopped
Method:
1. Place the bulghur wheat in a solid container,
cover with 570 ml (1 pint) of boiling water
and steam at 100°C for 8–10 minutes until
the water has been absorbed.
2. In a perforated tray, steam the peppers at
100°C for 4 minutes, then place in a sealed
plastic bag and allow to sweat until the skins
can be peeled off. Remove the skins and
roughly chop.
3. When you are ready to assemble the salad,
simply add all the ingredients to the
cooked bulghur wheat, mix well and season
to taste.
This dish makes an excellent accompaniment to
kebabs or barbecued meats, or can be
served as a light salad or starter on its own.
Tip
If you prefer to skin the tomatoes,
simply steam them at 100°C in a
perforated tray for 1 minute, then
remove the skins.
64
Warm chickpea and herb salad
Serves 4
Ingredients:
400 g (14 oz) dried chickpeas,
soaked overnight
1 cinnamon stick
150 g (5 oz) small baby new
potatoes, scrubbed clean
Salt and freshly ground pepper
Large bunch mint,
finely chopped
1/2 bunch fresh flat-leaf parsley,
roughly chopped
For the vinaigrette:
1 tsp whole grain mustard
4 tbsp lemon juice
6 tbsp extra-virgin olive oil
1 clove garlic, crushed
Method:
1. In a solid container, cover the chickpeas with
boiling water, add the cinnamon stick and
cook under pressure at 120°C for
10–15 minutes or 100°C for 20 minutes.
Drain, discard the cinnamon, season and
keep warm.
2. Cook the potatoes in a perforated container
at 120°C for 7–10 minutes or 100°C for 14–
20 minutes, depending on size.
3. Mix together all the ingredients for the
vinaigrette.
4. Transfer the chickpeas and potatoes to a
serving dish, then scatter over the mint and
parsley leaves. Add the vinaigrette and toss
to coat. Adjust the seasoning and serve
while warm.
65
Bombay potato masala
Serves 4
Ingredients:
1 kg (21/4 lb) baking potatoes,
cubed
25 g (1 oz) butter
1 onion, finely sliced
3 garlic cloves, crushed
1 tsp mustard seeds
1 tsp cumin seeds
2 tsps garam masala
1/2 tsp chilli powder
1/4 tsp ground turmeric
350 g (12 oz) chopped
tomatoes, drained
66
Method:
1. Place the potato cubes in a perforated steam
oven container and steam at
120°C for 3–4 minutes or 100°C for
7–8 minutes.
2. Meanwhile, place the mustard and cumin
seeds onto a baking tray, and roast in a hot
oven until they pop.
3. In a solid container combine the potatoes
with all the remaining ingredients.
Cover with foil, and steam for a further
10 minutes at 120°C or 20 minutes at 100°C.
Serve immediately.
Cajun-style mashed potato
Serves 4
Ingredients:
4 medium sized old potatoes,
peeled and quartered
50 g (2 oz) butter
75 ml (3 fl oz) milk
1 tsp sugar
150 g (5 oz) red pepper,
chopped
2–3 tsp Cajun blend spice mix
1 tsp fresh thyme,
finely chopped
Method:
1. Steam the potatoes in a perforated
container at 120°C for 8–10 minutes or
at 100°C for 15–20 minutes, until tender.
2. Steam the red pepper in a perforated
container at 100°C for 2 minutes.
3. Mash the potato well. Add the butter, milk
and sugar, then the red pepper, spice mix
and thyme, and mix thoroughly.
Tip
You can make your own Cajun spice
mix by blending equal quantities of
garlic and onion powder, white and
black pepper, dried thyme and
cayenne pepper. Finally add some
dried oregano to taste.
67
Broccoli and romanesco salad
Serves 4
Ingredients:
250 g (9 oz) romanesco
250 g (9 oz) broccoli
3 dsp vinegar
2 dsp olive oil
2 tsp mustard
A small carton of cream or sour
cream
Salt and pepper
A pinch of sugar
Fresh chopped herbs to garnish
Tip
Romanesco is a green variety of
cauliflower, and is rich in vitamin C,
minerals and plant protein.
For a low-calorie sauce, use crème
fraîche instead of cream.
68
Method:
1. Chop the romanesco into florets, and steam
for 2 minutes at 100°C.
2. Chop the broccoli into florets, and add to the
romanesco. Steam for a further 4–6 minutes
at 100°C.
3. Mix the remaining ingredients together to
make the sauce. Add the chopped herbs,
and drizzle over the warm vegetables. Serve
immediately.
Thai-style mashed potato
Serves 4
Ingredients:
4 medium sized old potatoes,
peeled and quartered
50 g (2 oz) butter
60 g (21/2 oz) coconut cream
Thai seasoning:
1 tsp sugar
1 tbsp vegetable oil
1 onion, finely diced
1 garlic clove, crushed
2 red birds eye chillies,
finely chopped
2.5 cm (1 inch) ginger,
finely chopped
1 tbsp fresh coriander,
finely chopped
Tip
This recipe has quite a “kick” to it, so
serve with something plain like steamed
fish or grilled meat.
70
Method:
1. Steam the potatoes in a perforated
container at 120°C for 8–10 minutes or at
100°C for 15–20 minutes, until tender.
2. Meanwhile, prepare the Thai seasoning.
Place all of the remaining ingredients into a
solid container. Cover with foil and steam for
5 minutes at 100°C.
3. Add the butter, coconut cream, butter and
Thai seasoning to the potatoes. Serve warm.
Italian-style mashed potato
Serves 4
Ingredients:
4 medium baking potatoes,
peeled and quartered
50 g (2 oz) butter
75 ml (3 fl oz) semi-skimmed
milk
1 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 solid steam
oven container. Steam at 120°C for 5
minutes or at 100°C for 10 minutes.
2. Mash the potatoes, adding in the butter,
milk and sugar.
3. Stir in the cheese, olives and basil. Season to
taste with salt and freshly ground black
pepper.
Tip
Alternatively, omit the fresh basil and
replace with green pesto.
71
Leek and thyme mashed potato
Serves 4
Ingredients:
4 medium baking potatoes,
peeled and quartered
50 g (2 oz) butter
75 ml (3 fl oz) semi-skimmed
milk
1 tsp sugar
1 leek, halved lengthways and
finely sliced
1 garlic clove, crushed
1 tbsp fresh thyme,
finely chopped
2 tbsp medium white wine
Salt and pepper, freshly ground
72
Method:
1. Place the potatoes into a perforated
container. Steam at 120°C for 5 minutes or
at 100°C for 10 minutes.
2. Mash the potatoes, adding in the butter,
milk and sugar.
3. Meanwhile, place the leeks and thyme into a
solid steam oven container. Cover with foil
and steam for 8–10 minutes at 100°C. Stir in
the wine and season to taste.
4. Mix the leek mixture into the potatoes, and
serve.
New Potatoes with Salsa Verde
Serves 6
Ingredients:
1 kg baby new potatoes
20 g flat leaf parsley
20 g fresh basil
1 tbsp lemon juice
1/2 tsp Dijon mustard
1 tbsp capers, drained
3 baby gherkins
1 clove garlic, peeled
75 ml extra virgin olive oil
Freshly ground black pepper
Method:
1. Place the new potatoes in a shallow
perforated container and steam using 100°C
for 18–20 minutes.
2. Meanwhile, place the parsley, basil, lemon
juice, Dijon mustard, capers, gherkins and
garlic clove in a food processor and whiz
until finely chopped, taking care not to allow
it to become a purée. Stir in the extra virgin
olive oil and season with freshly ground
black pepper if necessary.
3. Place the dressing into a shallow solid steam
container, cover and steam at 100°C for 1
minute. When the potatoes are cooked, place
them in a serving dish and pour over the
dressing. Stir gently to coat the potatoes
with the dressing and serve immediately.
73
Ratatouille with meatballs
Serves 4
Ingredients:
250 g (9 oz) minced pork or beef
1 red pepper
1 yellow pepper
1 aubergine
1 courgette
250 g (9 oz) beef tomatoes
1 onion
2 garlic gloves
Salt and pepper
Tabasco sauce
1 tsp herbes de Provence
100 ml (6 tbsp) tomato ketchup
2 dsp tomato purée
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 container
and scatter the vegetables over the top.
Season with salt, pepper, Tabasco and herbs.
Stir in the ketchup and tomato purée, and
steam for 16–18 minutes at
100 °C.
3. Add more seasoning to taste, if liked.
4. Serve as an accompaniment to rice, which
may be cooked in the steam oven at the
same time (see cooking charts at the back of
the book for cooking times).
74
Fragrant coconut rice
Serves 4
Ingredients:
225 g (8 oz) long grain rice
2 tsp Pilau rice seasoning
1 tbsp fresh coriander, chopped
2 cloves
Zest of 1 lemon
570 ml (1 pint) chicken or
vegetable stock
25 g (1 oz) creamed coconut,
chopped
76
Method:
1. Place the rice in a solid container or
ovenproof dish. Mix in the Pilau rice
seasoning, coriander, cloves and lemon zest.
2. Add the hot stock, cover with foil and
cook at 120°C for 10 minutes or 100°C for 20
minutes.
3. Stir in the creamed coconut, then cook for a
further 2 minutes at 100°C, or until the rice
is tender and most of the stock has been
absorbed. Drain off any excess stock, and
transfer to a serving dish.
Pepper and chive potato salad
Serves 4
Ingredients:
100 g (31/2 oz) vegetable spread
150 g (5 oz) low fat quark
50 g (2 oz) low fat natural
yoghurt
1 red pepper, finely diced
1 yellow pepper, finely diced
1 shallot, finely chopped
Freshly ground black pepper
1 bunch chives
2 dsps mustard
Salt and pepper
700 g (11/2 lb) new potatoes
Method:
1. Wash and scrub the potatoes. Place
in a perforated container and steam at
120°C for 8 minutes or at 100°C for
20 minutes.
2. Meanwhile, combine the remaining
ingredients and season to taste.
3. When the potatoes are cooked, leave to cool
slightly. Carefully fold in the mayonnaise and
serve topped with chopped chives to garnish.
Tip
Potatoes contain an easily digestible
form of carbohydrate which is
invaluable for good health. The plant
protein in potatoes is also highly
beneficial, as are the vitamins and
minerals found both just beneath the
skin as well as inside them. All good
reasons for making them an integral
part of your diet!
77
Medley of vegetables with a hot vinaigrette dressing
Serves 4
Ingredients:
Selection of seasonal
vegetables, e.g.
Aubergines
Red and yellow peppers
Courgettes
Mushrooms
OR
Sugar snap peas
Mangetout
Baby corn
Fresh shelled peas
For the dressing:
3 tbsp white wine vinegar
3 tbsp chilli and basil oil
(see recipe in
“Other Suggestions”)
3 tbsp olive oil
1 tsp Dijon mustard
2 tbsps fresh mixed herbs,
finely chopped
Salt and pepper, freshly ground
Tip
White mushrooms, first introduced
from France, have become the most
commonly available and popular
fungi today. They are low in calories
and rich in vegetable protein, vitamin
B1 and minerals. They have a short
shelf life and should be used within a
day or so of purchase.
78
Method:
1. Place the mixed vegetables into a perforated
steam container. Steam for 3 minutes at
100°C.
2. Meanwhile, mix together the ingredients for
the dressing. Place in a solid container,
cover with foil, and steam for 1 minute.
Pasta, rice and
pulses
FI
IN
LL
G DISHES F
RO
M AROUND THE WORL
D
Pasta, rice and pulses are fundamental
to the cuisines of many cultures around
the world, and so we bring you some
traditional and new recipes to try in
your steam oven using these popular
foods. With Italian risottos and pasta
dishes, Indian dhal and biriani, as well
as a Moroccan stew and Chinese
noodles, there is something for every
taste, including several vegetarian
dishes.
Creamy tuna pasta
Serves 4
Ingredients:
450 g (1 lb) dried fusilli pasta or
similar
1 yellow or red pepper,
de-seeded and quartered
Salt and freshly ground black
pepper
275–375 ml (10–14 fl oz) crème
fraîche
2–3 tbsp green pesto
200 g (7 oz) can tuna fish,
drained
1 spring onion, finely chopped
Basil leaves for garnish
Method:
1. In a solid container, cover the pasta with
boiling water and cook at 120°C for about 6–
8 minutes or 12–14 minutes at 100°C until
just tender (al dente).
2. Cook the pepper in a perforated container at
120°C for 5–6 minutes or at 100°C for 10–12
minutes, then chop roughly.
3. Drain the cooked pasta thoroughly and
return it to the dish. Season well and mix in
the crème fraîche, pesto, tuna, pepper and
spring onion. Steam for 1 minute only at
100°C.
4. Scatter over a few basil leaves and serve.
Tip
Alternatively, red pesto may be used.
82
Four cheese pasta
Serves 4
Ingredients:
25 g (1 oz) salted butter
6 shallots, finely chopped
1 clove of garlic, crushed
1 red pepper, diced
1 green pepper, diced
250 g (9 oz) chestnut
mushrooms, sliced
10 cherry tomatoes, quartered
200 ml (7 fl oz) fromage frais
2 tbsp crème fraîche
4 tbsp red or green pesto
250 g (9 oz) fresh pasta twists
Salt and pepper
2 tbsp basil, chopped
100 g (31/2 oz) Mozzarella,
grated
50 g (2 oz) Parmesan, grated
50 g (2 oz) Stilton, crumbled
Method:
1. Place the butter, shallots, garlic, peppers
and mushrooms in a solid container. Cover
with foil and steam at 100°C for 3 minutes.
Remove from the oven and stir in the
tomatoes, fromage frais, crème fraîche and
pesto. Season with salt and pepper. Cover
with tin foil and place to one side.
2. Place the pasta in a solid container and add
enough boiling water to cover. Season with
salt and cover with tin foil.
3. Place both containers in the oven and steam
for 5 minutes at 100°C. In the meantime
preheat the grill to 250°C. Drain the pasta
and mix with the sauce. Stir in the chopped
basil, then pour into an ovenproof dish for
grilling. Mix the remaining cheeses together
in a bowl and sprinkle evenly over the top of
the pasta. Place under the grill until the
cheese has melted and is golden brown.
4. Serve with salad and garlic bread.
Tip
Pasta is available either dried or
fresh.
Dried pasta comes from Southern
Italy, and is made from hard durum
wheat and water, and then dried.
Fresh pasta has egg added to the
mixture, and as its name implies is
used fresh. It comes from Northern
Italy.
83
Tagliatelle verde with a Gorgonzola sauce
Serves 4
Ingredients
450 g (1 lb) tagliatelle verde
Boiling water
Salt
1 dsp olive oil
200 g (7 oz) Gorgonzola cheese
250 ml (8 fl oz) double cream
125 ml (4 fl oz) semi-skimmed
milk
2 dsp cornflour
Freshly ground salt and pepper
Nutmeg
Method
1. Divide the pasta between two solid
containers, and pour over the boiling water.
Make sure that the pasta is covered by at
least 1 cm water. Add the salt and the oil,
and steam for approximately 6–8 minutes at
120°C or 12–15 minutes at 100°C.
2. Place the Gorgonzola, cream and milk into a
solid steam oven container. Cover with foil
and steam for 2 minutes at 100°C.
3. Take a small quantity of the cream mixture
and mix with the cornflour. Pour back into
the sauce, season well and return to the
steam 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 are
also known as tagliatellini, tagliatini,
taglierini, tagliolini and taglioni!
84
Tagliatelle verde with a basil sauce
Serves 4
Ingredients:
500 g (11/4 lb) tagliatelle verde
Boiling water
1 dsp olive oil
200 ml (7 fl oz) crème fraîche
2 tbsp lemon juice
1 bunch basil, finely chopped
Salt for seasoning
Method:
1. Divide the pasta between two solid
containers, and pour over sufficient boiling
water to cover the pasta by at least 1 cm.
2. Add the salt and the oil, and steam for
approximately 6–8 minutes at 120°C or 12–
15 minutes at 100°C.
3. Meanwhile, mix the remaining ingredients
together. When the pasta is cooked, stir in
the sauce and serve immediately.
86
Creamy mushroom tagliatelle
Serves 4–6
Ingredients:
200 g (7 oz) dried tagliatelle,
plain and verde mixed
1 garlic clove, crushed
225 g (8 oz) mushrooms, thinly
sliced
150 g (5 oz) Stilton cheese,
crumbled
4 tbsp double cream
4 tbsp crème fraîche
Salt and pepper
100 g (31/2 oz) Mozzarella cheese
Method:
1. Place the pasta in a solid container and
cover with boiling water. Place the
mushrooms and garlic in a separate solid
container. Steam for 3 minutes at 100°C.
2. Stir the pasta well to separate the ribbons of
tagliatelle. Remove the mushrooms from the
oven and drain off the excess water.
3. Add the Stilton, cream, crème fraîche and
seasoning to the mushrooms, and cover.
Cook both for a further 5 minutes at 100°C.
4. Remove the pasta, drain and season with
freshly ground black pepper. Stir the sauce
well, then pre-heat the grill to 220°C.
5. Mix the pasta and sauce together, then
transfer into an ovenproof dish. Sprinkle
with the Mozzarella and place under the hot
grill until the cheese has melted and
browned.
Tip
Mushrooms are available in a wide
variety of types from the common
white mushrooms to an excellent
range of exotic and wild ones.
Experiment with different ones to
create truly delicious meals!
87
Italian pasta with a warm vinaigrette dressing
Serves 4
Ingredients:
250 g (9 oz) fresh tagliatelle
225 g (8 oz) broccoli florets
100 g (31/2 oz) smoked back
bacon, chopped
1 tbsp garlic flakes or 1 crushed
clove of garlic
25 g (1 oz) pine nuts
190 g (61/2 oz) jar olive and
tomato pesto
2 tbsp white wine vinegar
2 tsp clear honey
Black pepper, freshly ground
1/4 tsp freshly grated nutmeg
Parmesan cheese,
grated to serve
Method:
1. Place the pasta in a solid container, cover
with boiling water and cook for approx.
6–8 minutes at 120°C or 12–15 minutes at
100°C. Drain and keep warm.
2. Steam the broccoli at 100°C for 2–3 minutes.
3. Meanwhile heat the oil in a large non-stick
frying pan and fry the bacon until golden.
Add the garlic, pine nuts and broccoli, and
stir-fry for 2–3 minutes.
4. Add to the warm pasta along with the honey,
white wine vinegar and 2–3 tablespoons of
olive and tomato pesto. Season with black
pepper and a little grated nutmeg.
5. Serve immediately with plenty of freshly
grated Parmesan.
88
Pasta parcels with chicken and prosciutto
Serves 4
Ingredients:
60 g (21/2 oz) Parmesan cheese,
grated
450 g (1 lb) cooked shredded
chicken
20 g (3/4 oz) pack of fresh basil
leaves
8 sheets of fresh lasagne
2 x 75 g (3 oz) packs prosciutto
ham
2 cloves garlic, crushed
110 g (4 oz) sliced button
mushrooms
1 x 500 g (11/4 lb) jar passata
125 ml (4 fl oz) single cream
(optional)
110 g (4 oz) Mozzarella cheese,
grated (optional)
1 tbsp chopped parsley or basil to
garnish
90
Method:
1. Place 2 tsp each of cheese and chicken on a
pasta sheet, leaving a 2 cm edge all round,
and lay a basil leaf on top. Roll up tightly,
then wrap a slice of prosciutto ham around
the outside. Repeat this with the remaining
pasta sheets. Lay the pasta rolls side by side
in a solid container.
2. Place the garlic, mushrooms and passata in a
jug, and stir. Pour this over the pasta rolls.
3. Steam for 15 minutes at 100°C. Add some
chopped parsley or basil and, if liked, stir in
a couple of tablespoons of single cream to
give a marbled effect.
4. Top with Mozzarella cheese and brown under
a pre-heated grill (optional).
Wild mushroom and Parmesan risotto
Serves 4–6
Ingredients:
1 onion, finely chopped
25 g (1 oz) butter
Juice and peel of 1/2 a lemon
350 g (12 oz) Arborio (risotto)
rice
4 tbsp dry white wine
570 ml (1 pt) vegetable stock
Salt and pepper
225 g (8 oz) wild mushrooms,
sliced
110 g (4 oz) freshly grated
Parmesan
Method:
1. Place the onion and butter into a solid
container. Cover with foil and cook at 120°C
for 4 minutes or 100°C for 8 minutes.
Meanwhile, pare the skin from the lemon
half and squeeze the juice.
2. Add the rice, wine, stock, lemon peel and
2 tbsp lemon juice to the onions. Cover and
cook at 120°C for 10 minutes or 100°C for 20
minutes.
3. Stir well, add the wild mushrooms and cook
for a further 10 minutes at 120°C or 20
minutes at 100°C, or until the rice is tender
and the liquid has been absorbed.
4. Remove the lemon peel. To serve, sprinkle
with Parmesan cheese.
Tip
If using dried wild mushrooms, cover
with boiling water and steam at 65°C
for the time stated on the packaging
before using them.
91
Tasty vegetable dhal
Serves 2–4
Ingredients:
200 g (7 oz) split red lentils
1 tsp minced fresh ginger
1/2 tsp turmeric
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
A pinch of chilli powder
570 ml (1 pint) boiling water
1 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 lemon
50 g (2 oz) creamed coconut,
roughly chopped
92
Method:
1. Put the lentils, ginger, turmeric, cumin
seeds, coriander seeds and chilli powder into
a solid container together with the
vegetables, and pour on the boiling water.
2. Cover with foil, and steam at 120°C for
4 minutes, or for 8 minutes at 100°C.
3. Stir, then cook for a further 4 minutes at
120°C or for 8 minutes at 100°C.
4. Stir in the lemon juice and coconut, and
serve with Fragrant coconut rice (see recipe
on p. 76).
Butterbean biriani
Serves 4
Ingredients:
2 tbsp olive oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
1/4 tsp hot chilli powder
1 tsp garam masala
1 tsp turmeric
225 g (8 oz) brown basmati rice
450 ml (3/4 pint) hot vegetable
stock
400 g (14 oz) tin chopped
tomatoes
1 aubergine, diced
1 red pepper, sliced into strips
1 tbsp dark soy sauce
400 g (14 oz) can butter beans,
drained
50 g (2 oz) creamed coconut
shavings
Method:
1. Crush the cumin and mustard seeds in a
pestle and mortar. Mix in the other spices
and add the olive oil.
2. Place the rice in a solid steam oven
container, mix in the spices and cover with
the hot vegetable stock. Add the can of
tomatoes, soy sauce, aubergine and red
pepper. Mix well, cover with a steam
container lid or with foil and then steam for
10 minutes at 120°C or 20 minutes at 100°C
until the rice is practically cooked.
3. Stir the butter beans into the rice. You may
need to add a little more stock at this stage.
Cook for a further 5 minutes at 120°C or 10
minutes at 100°C.
4. Stir in the creamed coconut until melted.
Serve with some naan bread and mango
chutney.
Tip
You can use a proprietary biriani
curry paste instead of the cumin
seeds, mustard seeds, coriander,
chilli powder and garam masala.
93
Nutty peppers
Serves 4
Ingredients:
125 g (41/2 oz) long grain brown
rice
4 large red or green peppers
25 g (1 oz) hazelnuts
25 g (1 oz) flaked almonds
225 g (8 oz) tomatoes, chopped
75 g (3 oz) Cheddar cheese,
grated
40 g (11/2 oz) Parmesan cheese,
grated
25 g (1 oz) sultanas
1 tsp mustard
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp turmeric
Salt and pepper
Method
1. Place the rice in a solid container and cover
with approximately 900 ml (11/2 pints)
boiling water. Steam for 12 minutes at 120°C
or 20 minutes at 100°C.
2. Meanwhile, prepare the peppers by removing
the tops and cutting out the stalk (reserve to
use as a lid). Scoop out the seeds.
3. Place the nuts on a sheet of foil and brown
under a hot grill, turning frequently. Remove
from the grill and roughly chop.
4. Combine the tomatoes with the drained rice,
nuts, cheeses, sultanas, mustard, herbs,
turmeric and seasoning in a large bowl. Stuff
the peppers with the rice mixture, pressing
down well. Place the lids on the peppers and
stand on a perforated tray.
5. Cook the peppers at 120°C for 5 minutes or
at 100°C for 10 minutes.
Tip
Use green peppers for a slightly bitter
taste, and red or yellow peppers for a
sweeter flavour.
94
Moroccan hotpot
Serves 6
Ingredients:
1 onion, roughly chopped
2 garlic cloves, crushed
2.5 cm (1 inch) fresh ginger,
grated
25 g (1 oz) butter
2 tbsp harissa spice paste
25 g (1 oz) plain flour
750 ml (1 1/4 pint)
vegetable stock
4 salad tomatoes, skinned
1.3 kg (3 lb) butternut squash,
deseeded and cut into chunks
410 g (14 oz) can chickpeas
250 g (9 oz) spinach
Juice of 1 lime
Method:
1. Place the onion, garlic, ginger and butter
into a solid steam oven container. Cover with
foil and steam for 2 minutes at 100°C.
2. Meanwhile, add the Harissa paste, flour and
stock to the onion, garlic and ginger mix.
3. Add the squash and chickpeas and cover with
foil. Steam at 100°C for 20–25
minutes, until the squash is tender. Whilst
this is cooking, skin and roughly chop the
tomatoes.
4. Add the tomatoes, spinach and lime juice,
and cook for a further 1–2 minutes to wilt
the spinach.
5. Serve with crusty bread or couscous.
Tip
To skin the tomatoes, place in a
perforated container and steam at
100°C for 1 minute. The skins will
then come away easily.
96
Tri-colour chicken lasagne
Serves 4
Ingredients:
Tomato layer
8 large plum tomatoes
A handful of fresh basil leaves,
torn into pieces
1/2 tsp sugar
Meat layer
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 boneless, skinless chicken
breasts, cut into small cubes
1 yellow pepper, de-seeded and
diced
Knob of butter
Spinach and cheese layer
110 g (4 oz) button mushrooms,
sliced
150 g (5 oz) Feta cheese,
crumbled
200 g (7 oz) frozen spinach,
defrosted and chopped
6 large sheets fresh lasagne
110 g (4 oz) grated Mozzarella
cheese
Method:
1. In a perforated container, steam the
tomatoes at 100°C for 1 minute. Remove the
skins and chop roughly. Place in a bowl, mix
in the basil and sugar, and set aside.
2. Place the chicken, onion, garlic and pepper
in a solid container with a small knob of
butter. Cover, and steam at 100°C for 3
minutes. Remove from the oven and stir to
make sure the chicken pieces are separated.
Drain off any excess moisture.
3. Place 3 sheets of fresh pasta in a layer
covering the meat. You may need to trim the
edges slightly to fit the tin.
4. Scatter the mushrooms, feta cheese and
spinach evenly over the pasta, then cover
with 3 more sheets of pasta as before. Top
with a layer of tomato mixture. Cover and
cook in the steam oven at 100°C for 15
minutes.
5. To finish the lasagne, sprinkle with a layer of
mozzarella cheese and brown under a preheated grill.
Tip
For a browner finish to the meat, fry
the onion, chicken, garlic and pepper
on the hob for 3 minutes first.
97
Fish
FISHIN G FOR
CO
M
PL
IM
ENTS
Fish benefits both the body and soul.
Salt-water fish is rich in iodine,
vitamins, protein, and omega 3 fatty
acids, which boost physical fitness,
concentration levels, powers of
observation and general well-being. A
low-calorie, versatile food, fish enjoys
great popularity in many quarters, and
we should all eat it twice a week as an
aid to a healthy diet.
Sole in a champagne sauce
Serves 4
Ingredients:
450 g (1 lb) lemon sole fillets
Juice of 1 lemon
Salt and pepper
For the sauce:
10 g (1/2 oz) butter
1 shallot, finely diced
200 ml (7 fl oz) champagne
275 ml (1/2 pint) sour cream
Salt and pepper
A squeeze of lemon juice
20 g (3/4 oz) butter
Method:
1. Clean the fish, drizzle with lemon juice and
season with salt and pepper. Place in a
perforated steam container and steam for 4
minutes at 85°C.
2. Meanwhile, melt the butter in a pan. Gently
fry the shallot until translucent in colour. Add
the champagne and reduce by half. Pass the
mixture through a sieve.
3. Stir in the cream and lemon juice and then
season with salt and pepper. Add the butter
and beat until smooth. Stir in the prawns and
cook for a few minutes.
4. Serve the fish hot together with the sauce on
a bed of seasonal steamed vegetables.
100
Cod loin with salsa verde and steamed vegetables
Serves 4
Ingredients:
2–3 shallots
yellow pepper and 1/2 red
pepper, de-seeded and cut into 8
pieces
1 courgette, thickly sliced
2 cloves garlic
2–3 sprigs fresh rosemary
Drizzle of olive oil
500 g (11/4 lb) cod loin, cut into
4 equal portions
Freshly ground black pepper
1/2
For the salsa verde:
100 g (31/2 oz) fresh spinach
10 g (1/2 oz) fresh basil
10 g (1/2 oz) fresh thyme
1 dsp capers
1 tbsp lemon juice
1 clove garlic
1 tbsp spoon extra virgin
olive oil
Salt and freshly ground
black pepper
Tip
For some extra “kick” try using the
Chilli and basil oil from page 181.
102
Method:
1. Add the sprigs of rosemary to the vegetables
and drizzle with olive oil. Season the cod with
black pepper. Steam the vegetables for 4–5
minutes and the cod for 3–4 minutes at
100°C.
2. To make the salsa, place all the ingredients
except the lemon juice, oil and seasoning in a
blender or food processor and blend to a
rough consistency. Gradually pour in the
lemon juice and olive oil while blending, and
season to taste.
3. To serve, arrange the steamed vegetables on a
plate, lay the cod on top and finish with a
spoonful of salsa verde.
Steamed sea bass
Serves 4-6
Ingredients:
1 medium sized sea bass, approx.
800 g (13/4 lb) in weight
2 sticks of lemon grass
A sprig of fresh coriander
2 slices of fresh ginger, peeled
4 spring onions
50 g (2 oz) carrots
3 tbsp sherry
2 tbsp soy sauce
1 tsp sugar
1 tsp fish sauce
1/2 tsp Chinese five spice powder
Method:
1. Scale and clean the fish if this has not already
been done. Remove the tough outer leaves
from the lemon grass and then bruise with a
rolling pin to release the flavour.
2. Dry the fish well, then fill the cavity with the
2 sticks of lemon grass and the coriander.
3. Slash the fish diagonally at intervals of about
1 cm (1/2 inch) to allow the flavours to
penetrate and then place it into a solid
container.
4. Thinly shred the ginger, spring onions and
carrots, and put them on top of the fish. Mix
the sherry, soy sauce, sugar and salt in a jug
and pour over the top.
5. Place in the steam oven and cook under
pressure at 120°C for 5–7 minutes or 100°C
for 10–12 minutes.
Tip
Ginger and lemon grass are
commonly used to add a distinctive
flavour to Thai and other oriental
dishes. Both are readily available
from supermarkets.
103
Thai-style fish curry with Thai fragrant rice
Serves 4
Ingredients:
1 onion, thinly sliced
2 tbsp cornflour
400 g (14 oz) can coconut milk
2 tomatoes, roughly diced
10 g (1/2 oz) pack fresh coriander
leaves, roughly chopped (reserve
some for garnish)
1 tbsp Thai red or green curry
paste
1/2 – 1 tbsp Thai fish sauce
Juice of 1/2 a lemon
500 g (11/4 lb) boneless, skinless
white fish, cubed
200 g (7 oz) Thai fragrant rice
Method:
1. Steam the onion for 3 minutes at 100°C.
2. Meanwhile, make up the cornflour paste with
2 tbsp taken from the coconut milk.
3. Add the tomato, coriander according to taste,
the rest of the coconut milk, cornflour paste,
curry paste, fish sauce and lemon juice to the
onion. Steam for 2 minutes at 100°C.
4. Add the fish to the mixture and steam for a
further 5 minutes.
5. The rice can also be cooked simultaneously in
the steam oven. Allow 50 g (2 oz) of Thai
fragrant rice per person and place in a solid
container. Pour over boiling water until it is 1
cm (1/2 inch) above the rice. Cook for 8
minutes at 100°C.
6. When cooked, season the fish to taste and
serve with the steamed Thai rice. Garnish with
some fresh coriander leaves.
Tip
Curry paste is readily available from
supermarkets. Red curry paste is
generally very hot!
104
Buttery kedgeree
Serves 4
Ingredients:
200 g (7 oz) long grain rice
3 eggs
110 g (4 oz) butter
1 onion, chopped
2 tsp madras curry powder
350 g (12 oz) un-dyed smoked
haddock fillet, skinned
3 tbsp fresh parsley, chopped
Juice of one lemon
Freshly ground black pepper
Method:
1. Place the rice in a solid steam oven container.
Cover with boiling water and cook for 4
minutes at 120°C or 8 minutes at 100°C.
2. Pierce the rounded end of each egg and place
on top of the rice. Place the onion, curry
powder and half the butter into a separate
solid container, and cover with foil or a lid.
3. Cook the rice, eggs and onion together in the
steam oven for a further 4 minutes at 120°C
or 8 minutes at 100°C.
4. Remove the eggs and plunge into cold water.
When cool enough, remove the shells, and cut
each egg into quarters.
5. Place the fish in a perforated container and
steam for 3–4 minutes at 100°C.
6. Meanwhile drain the rice and return to its
container. Add the onion mixture to the rice,
stirring well.
7. When the fish is cooked, flake and fold into
the rice, together with the parsley, lemon
juice, remaining butter and pepper.
8. Warm through in the steam oven at 100°C for
1 minute. Garnish with the hard-boiled egg
and, if desired, a little parsley.
106
Smoked haddock Benedict
Serves 4 as a starter, or 2 as a lunch or supper dish
Ingredients:
2 medium tomatoes
450-625 g (1 lb - 1 lb 6 oz)
un-dyed smoked haddock fillets
Salt and freshly ground black
pepper
4 large eggs
2 English muffins, split in half
For the hollandaise:
2 large egg yolks
11/2 tsp lemon juice
175 g (6 oz) unsalted butter,
melted and hot
1 tbsp chopped fresh dill
Salt and freshly ground black
pepper
Method:
1. Put a kettle full of water on to boil ready for
poaching the eggs.
2. Skin the tomatoes by placing in a perforated
container. Blanch at 100°C for 1 minute, after
which time the skins should peel off easily.
De-seed and cut into medium sized dice.
3. Preheat your main oven grill to 220°C.
4. Next, place the haddock in a perforated
container, season with salt and pepper and
cook at 75°C for 5 minutes. When cooked,
remove and flake into chunky pieces, cover
and keep warm.
5. Make the hollandaise sauce by whizzing the
egg yolks and lemon juice in a food processor
or blender for 1 minute. With the motor
running, start to pour the melted butter into
the eggs, at first drop by drop, then in a
trickle, then in a thin stream as if you were
making mayonnaise, excluding the last milkywhite residue from the butter. Transfer to a
large jug, season with salt and pepper and stir
in the dill and tomato.
6. To poach the eggs in the steam oven, fill a
shallow dish or a solid container with boiling
water, and carefully crack the eggs directly
into the water. Adding a few drops of vinegar
to the water helps to stabilise the eggs. Place
in a perforated container and cook at 100°C
for 2–3 minutes. The whites should be set and
the yolks slightly soft.
7. Whilst the eggs are cooking, toast the cut
sides of the muffins. When the eggs are ready,
remove from the water with a slotted spoon,
draining well.
8. To assemble the dish, place half a muffin on a
serving plate, top with some chunks of
haddock followed by a poached egg, then
spoon over some of the hollandaise sauce.
107
Monkfish in a mushroom sauce
Serves 4
Ingredients:
25 g (1 oz) mixed dried
mushrooms, soaked in water
overnight
110 g (4 oz) shallots, finely diced
20 g (3/4 oz) butter
4 monkfish fillets, skinned,
each approx. 150 g (5 oz)
Juice of 1 lemon
150 ml (1/4 pint) vegetable stock
2 tbsp white wine
150 ml (1/4 pint) sour cream
4 tbsp double cream
Salt and pepper
Method:
1. Drain and chop the mushrooms into small
pieces. Place to one side.
2. Place the shallots and butter into a solid
container, cover with foil and steam for 4
minutes at 100°C. Add the mushrooms and
allow to stand for 2 minutes.
3. Place the monkfish into a solid container.
Drizzle with lemon juice and pour over the
stock and white wine. Steam for 8–10 minutes
at 90°C.
4. Stir the shallots, sour cream and cream into
the fish stock.
5. To serve, pour over the fish stock. Serve with
wild rice and broccoli.
Tip
You can use lemon sole fillets instead
of monkfish.
108
Indonesian prawn curry
Serves 4
Ingredients:
Curry paste
11/2 tsp dried chilli flakes
4 stems of fresh lemon grass,
finely chopped
1 tsp ground ginger
1 large onion, finely chopped
1/4 tsp shrimp paste
Grated zest and juice of 1 lime
1/2 tsp paprika
1 pinch turmeric
2 cans coconut milk
110 (4 oz) creamed coconut
11/2 tsp sugar
3 tsp fish sauce
450 g (1 lb) prawns
2 tbsp fresh coriander, finely
chopped
2 spring onions, chopped
2 tbsp cornflour, mixed with a
little water
Method:
1. Place all of the curry paste ingredients in a
food processor. Process until a fine
consistency is achieved. Transfer the curry
paste into a solid container and then add the
coconut milk. Cover with foil and steam for 3
minutes at 100°C.
2. Stir in the creamed coconut, fish sauce and
cornflour. Steam for a further minute.
3. Remove from the steam oven and pass the
mixture through a sieve. Return to a solid
container. Add the remaining ingredients to
the coconut milk, cover, and steam at 95°C for
4–6 minutes.
4. Scatter the spring onions on the top to
garnish and serve with some Thai fragrant rice
(see p. 104) or Fragrant coconut rice
(p. 76).
109
Moules marinières
Serves 3-4
Ingredients:
900 g (2 lb) live mussels,
washed, scrubbed and
'beards' removed
275 ml (1/2 pint) dry white wine
570 ml (1 pint) fish stock
1 bunch of spring onions
2 bay leaves
1 tsp peppercorns
1-2 cloves of garlic, minced
(optional)
2 dsp finely chopped leek
5 tbsp double cream
Large knob of butter
A squeeze of lemon juice
2 dsp chopped parsley
Method:
1. Place the mussels in a solid container. Add to
them the wine, fish stock and the washed and
finely chopped spring onions, followed by the
bay leaves, peppercorns, garlic and the
chopped leek.
2. Place the container into the oven and steam
at 95°C for 12–15 minutes. (Any mussels that
have not opened during cooking must be
discarded.)
3. At the end of the cooking time drain the liquid
from the mussels into a saucepan. Keep the
mussels warm whilst making the sauce. Bring
the liquid to the boil and reduce by
approximately a third. Add 85 ml (3 fl oz) of
double cream and a large knob of butter.
4. Place the mussels in a suitable serving dish,
pour over the sauce, add a squeeze of lemon
juice and garnish with chopped parsley.
5. Serve with brown bread and butter or a crusty
French stick and a bottle of chilled white wine.
Tip
There are several varieties of mussels.
Make sure they are fresh when you
buy them. The shells should be firmly
closed, have a good strong colour
and smell of sea water!
110
Trout stuffed with citrus bulghur wheat
Serves 4
Ingredients:
4 whole trout (approx 225 g or 8
oz each), cleaned
100 g (31/2 oz) bulghur wheat
25 g (1 oz) butter
1 tbsp olive oil
2 rashers smoked bacon, finely
chopped
1 leek, finely chopped
50 g (2 oz) mushrooms, finely
diced
1 orange or grapefruit, peeled,
segmented and chopped
25 g (1 oz) pine nuts
2 tbsp fresh coriander, finely
chopped
Method:
1. Place the bulghur wheat into a solid container
and cover with 1 cm of boiling water. Steam
for 10 minutes at 100°C until cooked. Stir in
the butter and season with salt and pepper.
2. Meanwhile heat the olive oil and butter in a
frying pan and fry the bacon and leek for 5
minutes. Add the mushrooms and sauté for a
further 2 minutes. Add the bacon, leeks,
mushrooms, orange or grapefruit, pine nuts
and coriander to the bulghur wheat.
3. Divide the mixture into four, and stuff the
cavity of each trout. Place the trout into
perforated containers. Season with salt and
pepper and steam at 95°C for 5 minutes.
4. Serve with lemon or garlic mayonnaise.
Tip
Bulghur wheat is a pre-cooked
cracked wheat with high levels of
protein and vitamin B.
Rice can be used as an alternative to
bulghur wheat.
112
Salmon and wild mushroom kebabs
Serves 4–6
Ingredients:
1 kg (21/4 lb) salmon fillets,
skinned & cubed
8 wild mushrooms, washed &
halved
1 yellow pepper
Salt and pepper
Juice and zest of 1 lime
1 garlic clove, crushed
1 tbsp white wine vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1 tbsp fresh dill, finely chopped
150 ml (1/4 pint) fish stock
Lime wedges, for garnish
Method:
1. Place the salmon, mushrooms and peppers
into a shallow dish. Season well with salt and
pepper.
2. Mix the lime juice, zest, garlic, vinegar, olive
oil, mustard and dill together. Pour over the
fish and vegetables. Cover the dish with
clingfilm and leave to marinate for at least 2
hours.
3. Take the marinated fish and vegetables and
thread onto some pre-soaked kebab skewers.
Place into a perforated steam oven container
and steam at 95°C for 4 minutes.
4. Meanwhile, pour the remaining marinade into
a saucepan and add the stock. Simmer on the
hob for at least 5 minutes, until it has been
reduced by half.
5. When the kebabs are cooked, arrange them on
a serving dish and drizzle with the sauce.
Garnish with fresh lime wedges.
Tip
If you cannot get fresh wild
mushrooms you can use dried ones.
Cover them with boiling water and
steam at 65°C for the time stated on
the packet before using them as
described in the recipe.
113
Scrambled eggs with prawns
Serves 4
Ingredients:
8 eggs, medium
75 ml (3 fl oz) semi-skimmed
milk
Salt and pepper, freshly ground
110 g (4 oz) prawns, cooked and
peeled
A knob of butter
Method:
1. Beat all of the ingredients together, excluding
the butter, in a large mixing bowl.
2. Grease a solid steam oven container with the
butter and pour in the egg mixture. Cover with
foil and steam for 12 minutes at 100°C.
3. Stir 2–3 times with a fork during cooking.
Tip
Serve with buttered toast or with
chunks of fresh French stick.
Instead of prawns, you could use 110
g (4 oz) of finely diced ham, bacon or
peppers.
114
Moroccan-style salmon
Serves 6
Ingredients:
6 salmon fillets, skinned & boned
2 tbsp sesame oil
2 cloves garlic, crushed
1 dsp ground cumin
1 dsp ground ginger
Zest and juice of 1/2 lemon
Method:
1. Place the salmon fillets onto a deep dinner
plate.
2. Mix the remaining ingredients together in a
separate bowl, and pour the marinade over
the fish. Cover, and place in the refrigerator
for 24 hours.
3. Drain off the marinade, and place the fish in a
perforated container. Steam at 95°C for 4
minutes.
4. Serve with salad and buttered new potatoes
116
Fiery crab-filled courgettes
Serves 4
Ingredients:
4 large courgettes
1 yellow pepper, de-seeded and
finely diced
2 celery sticks, finely cubed
1 tbsp capers
1 tbsp black olives, chopped
450 g (1 lb) fresh crab meat
4 tbsp mayonnaise
Zest and juice of 1 lime
Few drops of chilli sauce
Salt and freshly ground black
pepper
Pinch of cayenne pepper
50 g (2 oz) Mozzarella, grated
Method:
1. Remove the ends of the courgettes. Cut in half
lengthways and remove the seeds with a
teaspoon. Place on a perforated container and
steam for 2 minutes at 100°C.
2. Meanwhile in a mixing bowl, combine the
remaining ingredients except the Mozzarella.
Spoon the mixture into the courgettes and
steam for a further 3 minutes.
3. To complete the dish, sprinkle the courgettes
with the mozzarella and place under a preheated grill until golden brown.
Tip
Courgettes or zucchini are a member
of the squash family. They come in
various shapes, and are available in a
variety of colours from green to
yellow. Small courgettes are more
tender and aromatic than larger ones,
and are best used before they reach
20 cm in length! They are highly
versatile, and can be steamed, fried,
grilled or baked.
117
Cod à l’orange with polenta
Serves 4
Ingredients:
4 unwaxed oranges
1 bunch basil
4 tbsp olive oil
Salt and freshly ground black
pepper
600 g cod fillets
2 tbsp sugar
1 tbsp soft butter
2 bunches spring onions
80 g polenta (quick cook)
350 ml milk
1 tbsp butter
Freshly grated nutmeg
50 g grated Parmesan
Method:
1. Wash the oranges. Finely grate the zest of 2 of
the oranges, and squeeze the juice from all of
the oranges. Wash the basil, and strip the
leaves from the stalks.
2. Purée the orange zest, basil and olive oil with
a hand-held blender to a fine paste. Season
with salt and pepper. Wash and pat dry the
fish, and smear with the paste. Wrap securely
in foil or heat-resistant cling film and twist
the ends like a sweet.
3. Heat the orange juice with the sugar to
dissolve it. Remove from the heat, and stir the
butter into the warm syrup. Wash and trim the
spring onions, cut in half lengthways and
chop into 6 cm pieces.
4. Place the polenta, milk, butter, salt and
nutmeg into a solid container, and cook for 14
minutes at 100°C, stirring frequently.
5. After 6 minutes, place the wrapped fish in a
perforated container in the steam oven under
the polenta. Add the spring onions to the fish
for the last 3 minutes of cooking. Stir the
parmesan into the polenta, and if necessary
add a little milk. The consistency should be
creamy.
6. Spoon some of the polenta onto the middle of
each plate, and place some spring onions on
top. Unwrap the fish, cut it into 4 pieces and
arrange on the spring onions. Drizzle with
orange syrup.
Tip
Wrapping the cod tightly in foil or
cling film helps intensify the flavours
of the orange and basil within the
fish.
118
Salmon trout and pesto rolls
Serves 4
Ingredients:
For the pesto:
Small bunch lovage
1 bunch parsley
100 g pine nuts
50 g Parmesan, freshly grated
100 ml sunflower oil
Salt
For the fish:
4 small salmon fillets (each
approx. 150 g, skinned)
Freshly ground black pepper
For the vegetables:
200 g cherry tomatoes
6 small pattypan squashes
(or 200 g pumpkin)
2 bunches spring onions
100 g mange tout
Salt and freshly ground
black pepper
3 sprigs thyme
2 tbsp butter
Method:
1. Wash the lovage and parsley, and strip the
leaves from the stalks. Sauté the pine nuts in
a heated pan without using oil until golden.
Mix together the lovage, parsley, Parmesan,
oil, pine nuts and a pinch of salt to make the
pesto.
2. Wash and pat dry the fish fillets. Season with
pepper. Spread a little of the pesto over each
fillet, roll up and secure with a cocktail stick.
3. Wash and halve the cherry tomatoes and
pattypans. Wash and trim the spring onions,
and cut into 4 cm lengths. Wash the mange
tout and place with the tomatoes, pattypans
and spring onions in a perforated container,
and season with salt and pepper.
4. Steam for 6 minutes at 100°C. Then place the
fish in a perforated container, and steam for
10 minutes at 85°C.
5. Wash the thyme. Heat the butter, and fry the
thyme until the butter froths. Then toss in the
vegetables, and remove the thyme.
6. Arrange a fish roulade on top of some
vegetables, drizzle with pesto and serve with
lemon wedges.
Tip
Pattypans, which are also known as
summer crookneck or custard marrow,
are members of the pumpkin family,
119
Cod in a mustard sauce
Serves 4
Ingredients:
500 g (11/4 lb) cod fillet
Juice of 1 lemon
Salt and pepper
3 egg yolks
3 dsp fish stock
2 tbsp double cream
1 tsp mustard
2 dsp grainy mustard
A little sugar
3 dsp white wine
Method:
1. Season the cod fillets with the lemon juice,
salt and pepper. Place the fillets in a
perforated container and steam for 4–5
minutes at 100°C.
2. Meanwhile, make the sauce. Place the egg
yolks and fish stock in a bowl over a pan of
simmering water, and beat until frothy. Whisk
in the cream, mustard, sugar and white wine,
and season with salt and pepper.
3. Serve with freshly steamed new potatoes and
seasonal vegetables.
120
Sword fish with olives, capers and tomatoes
Serves 4
Ingredients:
4 sword fish steaks, skinned (150
g each, approx.
1.5 cm thick)
200 ml olive oil
200 g cherry tomatoes
50 g sun-dried tomatoes
A bunch of fresh basil
100 g Greek kalamata olives
(pitted)
50 g capers
Zest of 2 unwaxed lemons
Coarse sea salt
Freshly ground black pepper
150 g Parmesan
Rosemary focaccia
Method:
1. Wash and dry the sword fish, and place in a
solid container. Drizzle with olive oil.
2. Wash and dry the cherry tomatoes. Dice the
sun-dried tomatoes. Wash the basil, and strip
the leaves from the stalks. Scatter the cherry
tomatoes, sun-dried tomatoes, basil, olives,
capers and lemon zest over the fish. Season
with salt and pepper, cover with foil and
steam for 16–18 minutes at 90°C.
3. Grate the Parmesan finely, and arrange
spoonfuls in little mounds in a greased pan.
Place over a low heat until the Parmesan turns
golden, then plunge the base of the pan into
cold water. The Parmesan “crisps” will now lift
from the pan. Shape them whilst warm if
desired (see Tip below).
4. Toast slices of focaccia bread. Arrange the fish
and vegetables on serving plates, drizzle with
a little olive oil, and serve with the toast and
Parmesan crisps.
Tip
Press the Parmesan circles whilst still
warm into the bottom of a cup or
bowl, or into a patty tin, and leave to
cool. Use as a base for canapé
fillings.
122
Hot king prawn salad
Serves 4
Ingredients:
2 celery sticks, cut into julienne
strips
1 red onion, halved and finely
sliced
4 baby corn, quartered
lengthways
1 carrot, peeled and cut into
julienne strips
50 g (2 oz) mangetout, finely
sliced
350 g (12 oz) king prawns
Method:
1. Place the vegetables onto a perforated
container and steam for 1 min at 100°C.
2. Meanwhile, place the dressing ingredients into
a solid container and cover with clingfilm
(pierce to allow steam to escape).
3. Add the prawns to the vegetables and cook for
a further minute along with the dressing at
90°C.
Dressing
2 tbsp olive oil
1 tbsp lime juice
1 tsp white wine vinegar
1 tsp Dijon mustard
2 garlic cloves, peeled
and crushed
1 tbsp dill, chopped
Tip
1. Replace the king prawns with
2 x 450 g (1 lb) cooked lobsters.
2. To add some sweetness to the dish,
try adding 1 tbsp honey to the
dressing.
123
Marinated salmon steaks
Serves 4
Ingredients:
4 salmon fillets
4 tbsp olive oil
3 spring onions
20 g (3/4 oz) fresh dill, finely
chopped
20 g (3/4 oz) fresh flat leaf
parsley
2 tbsp white wine vinegar
Zest and juice of 1 lime
Salt and black pepper
Method:
1. Place the salmon fillets in a shallow oven dish.
2. Prepare the marinade by combining the
remaining ingredients. Pour over the salmon
fillets and leave to marinate for 24 hrs.
3. Discard the marinade and place the salmon
fillets in a perforated steam container. Steam
at 95°C for 5 minutes.
4. Serve with freshly steamed vegetables or
salad.
Tip
The word “marinade” comes from the
latin “mare”, meaning “sea”.
Originally only fish was marinated,
either whole or in fine slivers.
Nowadays it is just as popular to
marinate meat and vegetables.
124
Stuffed fillet of sole
Serves 4
Ingredients:
4 lemon sole fillets
Juice of 1/2 lemon
8 thin slices of smoked salmon
Seasoning
Method:
1. Remove the skin from the sole fillets then
slice them in half, lengthways. Sprinkle with
lemon juice and place a slice of smoked
salmon on top. Roll up and secure with a
cocktail stick.
2. Place on a perforated container and cook at
100°C for 8–10 minutes.
3. Serve with a hollandaise sauce (see recipe on
p. 107)
Tip
For a slightly different flavour, sprinkle
the fish with chopped dill before rolling
it.
Unlike many herbs which made their
way into the kitchen from medicinal
origins, dill has always only been used
for cooking. Because of its unique and
distincitive flavour, it is best used alone
or with salt, pepper, onions and
parsley. It shouldn't be combined with
other pungeant herbs or spices.
126
Meat and
poultry
TE
N
R
DE
AND TASTY
Meat dishes from Imperial and Miele
steam ovens are particularly tender,
succulent and delicate, as well as
unfailingly successful. The nutrients are
preserved, and the juices created
during cooking can be made into a
tasty sauce to accompany the meat. If
you want to brown the meat,
start the dish off on the hob, then
complete the cooking process in the
steam oven.
Caribbean chicken
Serves 4
Ingredients:
4 chicken breast fillets
Juice and zest of 1 lime
1 tbsp olive oil
1 red onion, finely chopped
4 garlic cloves, crushed
2.5 cm (1 inch) fresh ginger,
finely chopped
1 medium red chilli, finely
chopped
2 beef tomatoes, finely diced
225 g (8 oz) sweet potato,
peeled and cubed
1 courgette, finely chopped
450 ml (3/4 pint) chicken stock
1 cinnamon stick
225 g (8 oz) rice
25 g (1 oz) butter
2 tbsp light brown sugar
1 small pineapple, peeled and
cubed
Fresh parsley, finely chopped for
garnish
Method:
1. Place the chicken breasts into a solid
container. Pour on the lime juice and zest,
turning the meat to ensure that it is evenly
coated.
2. Heat the oil in a large frying pan. Fry the
chicken for 3–4 minutes. Add the red onion,
garlic, ginger and chilli. Fry for a further 2
minutes.
3. Transfer to a solid container. Add the
tomatoes, sweet potato, courgette and
chicken stock. Cover the container with foil.
Place the rice into a separate solid container
and cover with boiling water, ensuring that
the rice is completely covered. Steam at
120°C for 10–12 minutes or at 100°C for 18–
20 minutes.
4. Meanwhile, prepare the pineapple. Melt the
butter in a frying pan. Add the brown sugar
and allow to caramelise. Stir in the
pineapple. Cook for 5–6 minutes, turning
constantly to ensure that the pineapple is
coated in the syrup.
5. To serve, spoon the rice onto a large plate
and top with the chicken. To garnish,
scatter the pineapple and parsley over the
chicken.
130
Jambalaya
Serves 4
Ingredients:
50 g (2 oz) butter
1 yellow pepper, diced
1 red pepper, diced
1 red onion, quartered and thinly
sliced
2 celery sticks, cubed
3 garlic cloves, crushed
1 red chilli, finely chopped
3 beef tomatoes, de-seeded and
finely chopped
1 tbsp tomato purée
Few drops of Tabasco sauce
100 g (3 1/2 oz) mixed wild and
basmati rice
Salt and freshly ground black
pepper
750 ml vegetable stock
450 g (1 lb) king prawns,
peeled, de-veined and cooked
225 g (8 oz) smoked sausage
75 g (3 oz) peas
Method:
1. Place the butter into a solid container. Cover
with foil and steam at 100°C for
1 minute. Then add the peppers, onion,
celery, garlic and chilli.
2. Place the rice into another solid steam oven
container and cover with boiling water.
Steam both for 2 minutes at 100°C.
3. Stir the tomatoes, tomato puree, Tabasco
sauce and chicken stock into the peppers.
Season with salt and pepper. Steam with the
rice for a further 8 minutes at 100°C.
4. Stir in the prawns, sausage, peas and rice
and steam for a further 5–7 minutes until
the dish is completely heated through.
Tip
Serve as a main course or as a snack
or side dish.
131
Chicken korma
Serves 4
Ingredients:
1 medium onion, finely chopped
1 large eating apple, finely
chopped
25 g (1 oz) butter
1 tbsp mild curry powder
1 tbsp plain flour
1 tbsp mango chutney
25 g (1 oz) sultanas
1 tbsp creamed coconut
1 tbsp tomato purée
1 banana, mashed
275 ml (1/2 pint) chicken stock
4 boneless chicken breasts
Method:
1. Place the butter, onion and apple into a solid
container and cook at 120°C for 5 minutes or
100°C for 10 minutes.
2. Add the curry powder, plain flour, mango
chutney, sultanas, creamed coconut, tomato
purée, mashed banana and chicken stock.
Stir thoroughly.
3. Cut the chicken breasts into 2.5 cm
(1 inch) cubes and mix into the other
ingredients.
4. Cover the dish with a lid or with foil.
Cook at 120°C for a further 10 minutes or
100°C for 20 minutes, until the chicken is
cooked.
5. Serve with basmati rice, naan bread and a
little mango chutney.
Tip
Instead of the curry powder, use
korma curry paste which is readily
available from supermarkets.
132
Lamb passanda
Serves 4
Ingredients:
1 tsp cumin seeds
4 cardamom pods
6 whole black peppercorns
2.5 cm (1 inch) cinnamon stick
2 tsp garam masala
1 tsp crushed garlic
1 tsp grated ginger
1 tsp chilli powder
1 tsp salt
4 tbsp Greek-style yogurt
1 tbsp cornflour mixed with a
little water
Juice of 1 lemon
700 g (11/2 lb) lamb, cubed
25 g (1 oz) butter
2 medium onions, diced
1–2 fresh green chillies,
chopped
2 tbsp chopped fresh coriander
125 ml (4 fl oz) single cream
1 tbsp ground almonds
Method:
1. Using a pestle and mortar, crush the cumin
seeds, cardamom pods, peppercorns and
cinnamon stick. Then add the garam masala,
garlic, ginger, chilli powder, salt, ground
almonds, corn flour, yoghurt and lemon juice
and mix to a paste.
2. Place the lamb pieces into a mixing bowl,
add the paste, mix well and leave to
marinate for about 2 hours.
3. Melt the butter in a solid container for
3 minutes at 100°C. Add the onions and
cook at 120°C for 10 minutes or 100°C for 20
minutes.
4. Pour in the lamb mixture and stir until it
is well blended with the onions. Cook for 15
minutes at 120°C or 30 minutes at 100°C.
Add the green chillies and fresh coriander,
and pour in the cream. Steam for 3 minutes
at 120°C or 6 minutes at 100°C.
5. Serve with rice and garnish with a little
freshly chopped coriander.
133
Chicken kebabs with a balsamic sauce
Serves 4
Ingredients:
4 chicken breasts
1 red pepper
1 green pepper
For the sauce:
3 dsp sugar
1 dsp butter
4 dsp chicken stock (instant)
4 dsp chilli sauce
2 dsp balsamic vinegar
1 dsp sesame seeds
Method:
1. Rinse the chicken under running water, and
pat dry. Cut each breast into approx. 3 x 3
cm chunks
2. Wash the peppers and slice the tops off
them. Remove the seeds and membranes.
Chop into 3 x 3 cm chunks.
3. Spear the meat and peppers alternately onto
4 kebab skewers. Place the kebabs into an
oiled perforated container, and steam for 7–
10 minutes at 100°C.
4. Caramelise the sugar in a pan. Remove from
the heat, and mix in the butter and chicken
stock. Replace the pan on the hob, and bring
to the boil. Simmer gently for
2–3 minutes, stirring all the time. Stir in the
chilli sauce, balsamic vinegar and sesame
seeds, and season with salt.
Tip
Balsamic vinegar has a low acidity
level, which makes it ideal for use in
salad dressings and sauces as well as
in marinades for meat, fish and
vegetables.
Made from fermented grape must, it
is dark brown in colour and has a
sweet and mellow aroma. The most
famous balsamic vinegar comes from
Modena in Italy, where it has been
made for over 250 years.
134
Chicken breasts in a tarragon cream sauce
Serves 4
Ingredients:
150 g (5 oz) chopped carrots
150 g (5 oz) onions
150 g (5 oz) celery
4 chicken breasts
150 ml (1/4 pint) dry white wine
150 ml (1/4 pint) chicken stock
2 tbsp tarragon
150 ml (1/4 pint) double cream
Salt and freshly ground black
pepper
Method:
1. Place the chicken and 1 tbsp of tarragon into
a solid container on top of the
chopped vegetables. Pour on the wine
and chicken stock. Steam at 120°C for
6 minutes or 100°C for 12 minutes.
2. Drain the liquid into a saucepan and reduce
by half on the hob, stirring all the time.
Slowly add the cream and remaining
tarragon, and simmer over a low heat,
continuing to stir. Season to taste with salt
and pepper.
3. When the sauce is ready, place the chicken in
a perforated container and cook at 120°C for
a further 2 minutes or 100°C for 4 minutes
until it is thoroughly heated through.
4. To serve, pour the cream sauce over the
chicken and arrange with a selection of
vegetables.
136
Stuffed chicken breasts
Serves 4
Ingredients:
4 chicken breasts
For the stuffing:
4 tbsp wholemeal breadcrumbs
2 tbsp pecans, chopped
1 bunch spring onions, finely
chopped
2 garlic cloves, crushed
1 red pepper, finely diced
1 tbsp lemon juice
Zest of 1 lemon
Knob of butter
For the sauce:
A knob of butter
1 tbsp plain flour
150 ml (1/4 pint) semi-skimmed
milk
6 tbsp dry white wine
60 g (21/2 oz) Dolcelatte,
crumbled
25 g (1 oz) pecan nuts, finely
chopped
2 tbsp fresh watercress,
chopped
4 tbsp plain natural yoghurt
Method:
1. Make a slit down the side of the chicken
breast to form a pocket for the stuffing.
2. Combine the stuffing ingredients and fill the
pockets. Place the chicken breasts in a
perforated container (place it at the bottom
of the steam oven, so that the juices do not
contaminate any other foods). Cook at 95°C
for 8–10 minutes.
3. Meanwhile, prepare the sauce. Melt the
butter in a saucepan and stir in the flour.
Gradually stir in the milk and the wine. Keep
stirring until the sauce thickens. Add the
remaining sauce ingredients. Season to
taste.
4. When the chicken is completely cooked
through, drizzle the sauce over the top and
serve with steamed potatoes and a fresh
watercress salad.
Tip
To vary the flavour of the dish, try a
variety of blue cheeses.
137
Turkey escalopes Italian style
Serves 4
Ingredients:
4 turkey escalopes,
approx 150 g (5 oz) each
4 dsp Marsala
2 onions, finely chopped
2 garlic cloves, finely chopped
4 tomatoes, skinned and
chopped
Basil, to taste
Oregano, to taste
200 g (7 oz) Mozzarella cheese,
sliced
Salt and freshly ground black
pepper
Tip
To skin the tomatoes, place in a
perforated container and steam at
100°C for 1 minute. The skins will
then come away easily.
138
Method:
1. Rinse the turkey escalopes and pat dry.
Season with salt and pepper. Place in a solid
container with the Marsala.
2. Spread the onions and garlic over the meat.
Add the chopped tomatoes and season with
salt, pepper, basil and oregano. Finally layer
the Mozzarella over the escalopes.
3. Cook at 100ºC for 12–18 minutes.
4. Serve with tagliatelle verde and salad.
Lamb with sun-dried tomatoes and basil
Serves 4–6
Ingredients:
Olive oil
2 cloves garlic, crushed
900 g (2 lb) diced lamb
110 g (4 oz) sun-dried tomatoes
in oil, drained
1 tbsp dried parsley
25 g (1 oz) basil
275 ml (1/2 pint) vegetable stock,
using 1/2 a cube
3 tbsp flour, to thicken
Salt and freshly ground black
pepper
Method:
1. Heat the oil in a large frying pan. Gently fry
1 clove of garlic with the lamb for
approximately 5 minutes, until cooked.
2. Place the sundried tomatoes with the 2nd
clove of garlic, parsley, basil and vegetable
stock into a blender. Blend into a coarse
sauce. Transfer into the frying pan and use
the flour to thicken.
3. Put the lamb into a solid container and cover
with foil. Cook at 120°C for
20 minutes or at 100°C for 40 minutes. This
will allow the lamb to tenderise and the
flavours to infuse.
Tip
For some extra “kick” try using the
Chilli and basil oil from page 181.
139
Lamb casserole
Serves 4
Ingredients:
500 g (11/4 lb) lamb
2 dsp sunflower oil
1 onion, chopped
500 ml (17 fl oz) vegetable stock
A sprig of rosemary
200 g (7 oz) runner beans
3 carrots
400 g (14 oz) potatoes
2 spring onions
Salt and pepper
Method:
1. Dice the lamb, and brown with the onion in
the sunflower oil on the hob. Pour over the
stock.
2. Transfer to a solid container. Chop the
beans, carrots and potatoes, and add to the
meat. Wash the rosemary and scatter over
the meat and vegetables. Steam for 15
minutes at 100°C.
3. Season with salt and pepper. Finely slice the
spring onions and scatter over just before
serving.
Tip
Beef, pork, meatballs or sausages can
be used instead of lamb.
140
Chilli con carne
Serves 4
Ingredients:
500 g (11/4 lb) minced chicken or
beef
1 onion, chopped
1 x 400 g (14 oz) can chopped
plum tomatoes, drained
1 x 400 g (14 oz) can red kidney
beans, drained
4 tbsp tomato purée
2 tsp chilli powder
1 x 320 g (11 oz) can baked
beans
1 garlic clove, crushed
110 g (4 oz) mushrooms
1/2 red pepper, de-seeded and
diced
1 tbsp Worcestershire sauce
1/2 tsp cumin seeds
2 tsp hot pepper sauce
1 chicken or beef stock cube
Large pinch of dried basil
Seasoning
Tip
Vegetarian alternative
Substitute minced Quorn for the
meat, and use a vegetable stock
cube.
142
Method:
1. Place all of the ingredients into a deep solid
container and mix thoroughly. Cover with
foil and cook for 10 minutes at 120°C or 20
minutes at 100°C. Remove and stir well, then
cook for a further 20 minutes at 120°C or 40
minutes at 100°C.
2. Serve hot with long grain rice.
To cook the rice: Place the rice in a solid
container and cover with plenty of boiling
water. Steam for 5–6 minutes at 120°C or for
15 minutes at 100°C, and then drain well.
Spicy meatballs in a tomato sauce
Serves 4
Ingredients:
For the tomato sauce:
700 g (11/2 lb) ripe plum
tomatoes
1 medium onion
10 g (1/2 oz) butter
1 tbsp tomato purée
1 tbsp sun dried tomato purée
1 tsp dried oregano
1 tbsp clear honey
8-12 fresh basil leaves, torn
For the meatballs:
450 g (1 lb) fresh lean minced
chicken, turkey or beef
125 g (41/2 oz) fresh white
breadcrumbs
1 tsp chilli powder or paprika
2 eggs, lightly beaten
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
Salt and freshly ground black
pepper
Method:
1. To remove the skins from the tomatoes,
steam them at 100°C for 1 minute. The skins
will then come away easily. Then chop them
coarsely.
2. Chop the onion and place it in a solid
container. Dot the butter around the onion,
then cover and cook at 120°C for 5 minutes
or 100°C for 10 minutes, or until soft.
3. Add all the other ingredients to the onions,
and cook for a further 10 minutes at 120°C
or 20 minutes at 100°C. Once the sauce has
cooked, liquidise it until it is smooth, then
strain it through a sieve to remove the
tomato pips. Season to taste.
4. Whilst the sauce is cooking, make the
meatballs by combining all the meatball
ingredients together. If the mixture is too
moist, add some more breadcrumbs. Lightly
rub a little flour over the palms of your
hands, and take tablespoons of the mixture
and roll them into balls. This quantity should
yield approximately 10 meatballs.
5. Place the meatballs in the tomato sauce and
cook at 100°C for 4 minutes. Garnish with
fresh basil leaves.
143
Beef and celery with sun dried tomatoes
Serves 8
Ingredients:
1 tbsp vegetable oil
900 g (2 lb) lean beef steak,
cubed
2 cloves garlic, crushed
2 tbsp wholemeal flour
Salt and freshly ground black
pepper
1 tsp dried basil
(or handful of fresh)
250 ml (8 fl oz) red wine
4 tbsp tomato purée
250 ml (8 fl oz) stock
1 medium sized onion, sliced
1 red pepper, cut into strips
Head of celery, washed, trimmed
and chopped diagonally
8 sun-dried tomatoes, chopped
coarsely
1–2 tbsp redcurrant jelly
144
Method:
1. Measure the oil into a large pan. Brown the
beef, add the garlic, and cook for a further
2–3 minutes, stirring well but taking care
not to brown the garlic.
2. Add the flour and seasoning, stir well and
add the basil, wine, tomato purée and finally
the stock. Bring to the boil.
3. Add the onion, red pepper, sun-dried
tomatoes and celery, and stir in the
redcurrant jelly.
4. Pour into a deep solid container, cover with
foil and cook for 1 hour at 120°C or 2 hours
at 100°C.
Fillet of beef with pesto and ratatouille
Serves 4
Ingredients:
For the pesto:
2 bunches basil
50 g Parmesan, grated
1 garlic clove, crushed
80 g pine nuts
100 ml olive oil
Coarse sea salt
For the meat:
700 g beef fillet
Salt and freshly ground
black pepper
2 tbsp oil
For the ratatouille:
1 onion
1 garlic clove, crushed
1 small aubergine
1 red and 1 yellow pepper
2 small courgettes
1 small bunch of oregano
300 g passata
Salt and freshly ground black
pepper
Method:
1. To make the pesto, wash the basil and strip
the leaves from the stalks. Place the basil,
olive oil, Parmesan, pine nuts, garlic and a
pinch of sea salt in a food processor, and
whiz to a paste.
2. Using a sharp knife, cut through the middle
of the meat along its length until you are
about 1.5 cm away from the end. Open out
the meat and flatten the uncut section with
a mallet until the meat is a uniform
thickness. Spread the pesto over the meat,
and then roll it up, securing it with kitchen
string in 3 or 4 places. Season with salt and
pepper.
3. Brown the rolled meat on all sides in hot oil,
then wrap in foil, and steam in a perforated
container for 35 minutes at 85°C. Rest the
meat for 5 minutes before carving.
4. Peel the onion, garlic and aubergine. Deseed
the peppers. Cut the vegetables into bitesized pieces. Wash the oregano and chop
finely.
5. Place the vegetables, garlic, passata and
oregano in a solid container, and mix well.
Season with salt and pepper, and cook with
the meat at 85°C for the last 25–30 minutes
of the cooking time.
6. Slice the meat, and serve with the
vegetables. Garnish with fresh basil leaves if
you wish.
Tip
Small potatoes roasted in their skins
go beautifully with beef. Ratte
potatoes, which have a firm texture
and nutty flavour, are especially good
for this.
145
Steak and kidney pudding
Serves 4–6
Ingredients:
Method:
450 g (1 lb) braising steak, cubed
4 lambs’ kidneys, chopped
1 onion, finely chopped
275 ml (1/2 pint) oatmeal stout
75 g (3 oz) potato, cubed
1 bay leaf
1 bouquet garni
1 garlic clove, crushed
Salt and pepper, freshly ground
1 dsp tomato purée
75 g (3 oz) button mushrooms,
sliced
25 g (1 oz) butter
25 g (1 oz) plain flour
1. To make the filling, place the steak, kidneys,
onion, oatmeal stout, potato, bay leaf,
bouquet garni, garlic, salt and pepper into a
deep solid container. Steam for 45 minutes
at 110°C or 70 minutes at 100°C.
Suet pastry:
225 g (8 oz) self-raising flour,
sifted
110 g (4 oz) shredded suet
150 ml (1/4 pint) cold water
3. To make the suet pastry, mix the flour, suet
and enough water to form a soft dough.
Knead lightly and roll out onto a floured
surface (do not roll too thinly, or the
pudding will collapse). Use to line a lightly
greased 11/2 pint pudding basin. Using a
sharp knife, trim the excess pastry from the
top of the basin. Fill with the meat mixture
and use the remaining pastry to make a lid
for the pudding, sealing the edges with cold
water.
2. When the meat is cooked, transfer the liquid
into a saucepan and bring to the boil. Beat
the flour and butter into the liquid until a
smooth paste is formed. Stir briskly until the
sauce has thickened, then add the tomato
purée and mushrooms. Before returning the
sauce to the meat, coat the meat with the
butter and flour.
4. Cover the pudding with foil and cook at
100°C for 10 minutes and then at 120°C for
40 minutes or at 100°C for 80 minutes.
146
Cured spare ribs on a bed of creamed cabbage
Serves 4–6
Ingredients:
For the ribs:
1 onion
100 g smoked bacon
1 apple
1 tbsp oil
800 g sauerkraut
1 bay leaf
150 ml single cream
150 ml double cream
1 tbsp honey
1 tsp ground pepper
3.2 kg cured spare ribs (from a
good butcher)
For the breadcrumb garnish:
1/2 a bunch of marjoram
100 g butter
Zest of 1 unwaxed lemon
4–5 tbsp breadcrumbs
Tip
Method:
1. Peel and finely dice the onion. Finely dice
the bacon. Peel, core and grate the apples.
2. Sauté the bacon in oil in a pan. Add the
onions, and continue to fry. Stir in the
sauerkraut, bay leaf, single and double
cream, and the grated apple, and spread the
mixture into 2 solid containers.
3. Mix the honey with some water and the
pepper. Separate the ribs, and coat each one
with some of the honey mixture. Arrange the
ribs on top of the cabbage, and cook for 20–
25 minutes at 100°C.
4. Wash the marjoram, strip the leaves from the
stalks and chop. Melt the butter in a pan
until it foams, and sauté the lemon zest,
breadcrumbs and marjoram until light
brown.
5. Place some cabbage on each serving plate,
and arrange the rips on top. Scatter the
marjoram breadcrumbs over. Serve with
boiled potatoes if you wish.
Sauerkraut is made from very finely
sliced white cabbage which is
fermented in salt. This produces lactic
acid, which make the cabbage very
easy to digest. Sauerkraut is low in
calories and high in fibre.
147
Beef casserole with horseradish sauce
Serves 4
Ingredients:
200 g (7 oz) carrots
200 g (7 oz) celery hearts
50 g (2 oz) diced parsnips
800 g (1 3/4 lb) beef
Salt, pepper and peppercorns
2 bay leaves
250 g (9 oz) new potatoes
250 g (9 oz) bunch of carrots
250 g (9 oz) kohlrabi or turnip
1 stock cube
6 dsp of the cooking liquid
For the sauce:
2 cooking apples
275 ml (1/2 pt) sour cream
1
bunch chives, finely chopped
1 dsp horseradish, freshly grated
Method:
1. Dice the carrots, celery and parsnips, and
place with the beef, salt, peppercorns and
bay leaves in a solid container. Steam for 60
minutes at 100°C.
2. Meanwhile, scrub the new potatoes, peel the
carrots and kohlrabi/turnip, and chop into
bite-sized pieces.
3. Spoon 6 dsp of the liquid from the meat
container into a second solid container. Add
the vegetables and stock cube, and steam
alongside the meat for a further 15 minutes
at 100°C.
4. Peel the apples and grate coarsely. Mix into
the sour cream. Add the chives and grated
horseradish to the cream, and season with
salt and pepper to taste.
5. Carve the meat thinly across the grain, and
serve with the vegetables.
148
Fillet of pork in a barbecue sauce with pear ragout
Serves 4
Ingredients:
For the meat:
1 white onion, diced
1 garlic clove, crushed
4 tbsp oil
50 ml orange juice
350 g ketchup
150 g syrup
1 stick of cinnamon
2 star anise
1 tsp mustard powder
1 tsp Tabasco sauce
20 ml Worcestershire sauce
1/2 tsp cayenne pepper
1.2 kg pork fillet
Salt and freshly ground black
pepper
For the ragout:
300 g green beans
4 pears
1 tsp sugar
1 tbsp butter
1 tsp crushed black pepper
Method:
1. Sauté the onion and garlic in 2 tbsp oil, and
stir in the orange juice, ketchup and syrup.
Add the cinnamon, star anise, mustard
powder, Tabasco, Worcestershire sauce and
cayenne pepper, and bring slowly to the boil.
Remove from the heat, and let the sauce
steep for 30 minutes before removing the
star anise and the cinnamon stick. Purée the
sauce and set to one side.
2. Cut the pork into 4 equal pieces. Season with
salt and pepper, and fry in the oil on both
sides to seal. Transfer to a solid container,
and pour over the barbecue sauce. Cook for
18–20 minutes at 90°C.
3. For the ragout, trim, wash and chop the
beans into 4 cm lengths. Cook in a
perforated container along with the meat for
5 minutes at 90°C. Remove the beans from
the steam oven, and briefly plunge into icecold water.
4. Wash and core the pears, and cut into
eighths. Melt the sugar in a pan, add the
butter and pepper, and sauté the pears and
beans for 4 minutes.
5. Place some pear ragout on each serving
plate. Cut the meat in half diagonally, and
arrange on top of the ragout. Pour some of
the sauce over the top.
Tip
Roasted new potatoes with rosemary
go very well with this dish. Wash the
potatoes and cut in half. Roast in
olive oil with sea salt, pepper and
some crushed garlic in the oven for
30 minutes at 200°C. Scatter with
some rosemary.
150
Glazed gammon
Serves 4
Ingredients:
1500 g (3 lb) gammon joint
2 tbsp pineapple juice
2 tbsp honey
1 tsp fresh ginger, grated
Method:
1. Steam the gammon for 80 minutes at 100°C.
2. Mix the pineapple juice, honey and ginger
together, pour over the meat, and place in
the oven. Cook for 20 minutes at 180°C
using Fan Plus, basting occasionally.
151
Goulash with bohemian dumplings
Serves 4
Ingredients:
For the dumplings:
2 white rolls
1/4 litre milk
20 g fresh yeast
Sugar
Salt
1 egg
500 g flour
For the goulash:
600 g shoulder of beef off
the bone
Salt and freshly ground
black pepper
300 g onions
200 g small cocktail onions
6 tbsp oil
2 tbsp Spanish paprika
1 tsp hot paprika
1 tsp whole caraway seeds
2 tbsp tomato purée
300 ml red wine
200 ml vegetable stock
1 bunch marjoram
200 g crème fraîche
1 tsp ground caraway
Tip
Method:
1. To make the dumplings, dice the bread rolls.
Warm the milk, and soak the bread in it. Stir
the yeast, a pinch of sugar, 1 tsp salt and the
egg into the warm milk. Sieve the flour into
a large bowl, pour in the milk mixture, and
knead to a smooth dough. Halve the dough,
and form 2 loaves. Cover with a tea-towel,
and leave in a warm place for 40 minutes to
rise.
2. Cut the beef into 2.5 cm pieces, and season
with salt and pepper. Peel and finely dice the
onions. Peel the cocktail onions, and leave
whole. Brown the meat in 2 lots in 4 tbsp hot
oil. Then sauté both types of onion in the
remaining oil until light brown. Add the
meat, paprika, caraway and tomato purée,
and stir in the wine and vegetable stock.
3. Wash the marjoram, and add half of it to the
meat. Transfer the meat to a solid container,
cover with foil or heat-resistant cling film,
and cook for 1 hour 20 minutes at 100°C.
4. 16 minutes before the end of the cooking
time, place the dumplings in a perforated
container lined with greased baking paper in
the steam oven and steam with the meat.
When cooked, slice with kitchen string.
Season the crème fraîche with ground
caraway and salt. Strip the rest of the
marjoram leaves from the stalks.
5. Serve the goulash and sliced dumplings
garnished with a spoonful of caraway crème
fraîche and scatter with some fresh marjoram
leaves.
For a thicker goulash, mix some flour
into some crème fraîche, and stir
carefully into the goulash. Cook the
goulash for a further 10 minutes to
cook the flour.
152
Breast of corn-fed chicken
with apples and ginger butter
Serves 4
Ingredients:
2 sharp apples
(e.g. Granny Smiths)
Small bunch thyme
20 ml white wine vinegar
2 tbsp honey
3–4 spring onions
4 corn-fed chicken breasts (each
approx. 150 g, skinned)
Salt and freshly ground
black pepper
2 tbsp oil
50 g preserved ginger
1 tsp pink pepper
3 tbsp soft butter
A bunch of Thai basil
Method:
1. Peel, core and slice the apples. Wash the
thyme, and strip the leaves off the stalks.
Bring the vinegar, honey, thyme and 80 ml
of water to the boil, and set to one side to
allow the flavours to intensify. Wash and
trim the spring onions into 4–5 cm long
pieces. Place the sliced apple, spring onions
and liquid in a solid container; sweeten with
a little sugar if liked.
2. Wash the chicken breasts, pat dry and
season with salt and pepper. Fry in a little oil
to seal, then wrap in foil, and cook in a solid
container for 9 minutes at 90°C. Steam the
vegetables underneath the chicken for 7
minutes at 90°C.
3. Drain the ginger and chop finely. Crush the
pink pepper. Mix the ginger into the butter,
and season with a little salt and the pink
pepper. Wash the basil, and strip the leaves
off the stalks.
4. Cut open the chicken breasts. Arrange the
vegetables on the serving plates, and place a
chicken breast on top of each. Dot with some
butter and garnish with basil leaves.
Tip
Pink pepper is not a member of the
pepper family, but comes from a
South American tree. It has a mild,
sweet, delicate flavour.
153
Moroccan chicken hotpot
Serves 4
Ingredients:
1 onion, roughly chopped
2 garlic cloves, crushed
2.5 cm (1 inch) fresh ginger,
grated
25 g (1 oz) butter
2 tbsp harissa spice paste
25 g (1 oz) plain flour
750 ml (11/4 pint) vegetable
stock
4 salad tomatoes, skinned
1 x 410 g (14 oz)
can of chickpeas
1 kg (21/4 lb) butternut squash,
deseeded & cut into chunks
500 g (11/4 lb) chicken breasts,
chopped
250 g (9 oz) spinach
Juice of 1 lime
Method:
1. Melt the butter in a frying pan on the hob,
and fry the onion, garlic and ginger for 5
minutes, until the onions are translucent.
Add the chicken pieces and fry for a further
5–7 minutes. Transfer to a solid dish.
2. Blend together the harissa paste, flour and
stock, and pour over the onion and chicken
mixture.
3. Add the squash and cover with foil. Steam at
100°C for 20–25 minutes, until the
squash is tender. Meanwhile, skin and
roughly chop the tomatoes.
4. Add the chick peas, tomatoes, spinach and
lime juice, and cook for a further 1–2
minutes to wilt the spinach.
5. Serve with crusty bread or couscous.
Tip
To skin the tomatoes, place in a
perforated container and steam at
100°C for 1 minute. The skins will
then come away easily.
154
Desserts
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TATIO NS
What would a meal be without a
sumptuous finale? Regardless of
whether a healthy fruit dessert is
offered, or one with an alcoholic zing
or something that is creamy and sweet,
the dessert is a treat that can be full of
surprises. The more creatively it is
assembled and decorated, the more
enthusiastically will its arrival be
greeted. Allow yourself a little time to
add those finishing touches to impress
your guests.
Caribbean nimbus
Serves 8
Ingredients:
6 egg whites
Pinch of salt
2 tsp lime juice
250 g (9 oz) caster sugar
250 g (9 oz) prepared tropical
fruit e.g. pineapple, star fruit,
lychees, mango etc
8 sprigs of mint to garnish
Caramel sauce:
200 g (7 oz) sugar
100 ml (31/2 fl oz) water
31/2 tbsp lime juice
50 g (2 oz) fresh coconut,
grated
100 ml (31/2 fl oz) coconut cream
3-6 tbsp dark rum
Method:
1. Whisk the egg whites with a pinch of salt to
a light meringue (the mixture should stand
in soft peaks). Whisk in the lime juice, then
slowly add the sugar a little at a time and
continue whisking until the meringue is firm
and shiny.
2. Lightly butter eight x 150 g (6 oz) ramekins
or dariole moulds. Fill to two-thirds with
meringue, cover tightly with cling film and
steam at 100°C for 10–15 minutes. The
meringue must be cooked immediately after
mixing.
3. Whilst the meringue is cooking, bring the
sugar and water to the boil in a heavy-based
pan. Cook to a light caramel, remove from
the heat and carefully add the lime juice to
cool the syrup. Stir in the coconut, coconut
cream and rum.
4. To serve hot, remove the meringues from the
steam oven, discard the clingfilm and turn
out onto plates. Decorate with the fresh
tropical fruit and pour on a little sauce.
Garnish with a sprig of mint.
Tip
Baby bananas, carambola or star fruit,
mango, cape gooseberries and lychees
can all be used to decorate.
158
Chocolate and cherry steam puddings
Serves 6
Ingredients:
50 g (2 oz) good quality plain
chocolate, broken into pieces
1 tsp instant coffee powder
mixed with 1 tsp hot water
1 tbsp milk
125 g (41/2 oz) butter
125 g (41/2 oz) caster sugar
2 eggs
1 tbsp cocoa powder
125 g (41/2 oz) self-raising flour
Pinch of salt
50–100 g (2–31/2 oz) cherries,
quartered, stoned and marinated
in crème de cassis
Method:
1. Butter 6 ramekin dishes and dust with a
sprinkling of sugar.
2. Place the chocolate, coffee and milk in a
solid container and cover with foil. Heat for
1 minute at 100°C. Remove the foil and stir
until all the chocolate has melted.
3. In a separate bowl, cream the butter and
sugar together until pale and fluffy. Beat in
the eggs, one at a time. Sieve the cocoa
powder, the flour and the salt, then gently
fold in along with the melted chocolate
sauce.
4. Place a tablespoonful of marinated cherries
into the bottom of each ramekin and top
with the chocolate mixture. Cover the
ramekins with cling film, pierce the film with
a fork or cocktail stick, then stand the
puddings in a perforated steam oven tray.
5. Steam at 110°C for 30 minutes or 100°C for
40 minutes.
6. Turn out onto a serving dish and serve warm
with cream or crème fraîche.
Tip
For decoration, melt together 150 g
dark chocolate and 50 g white
chocolate. Spoon a pool of this onto
each individual serving plate, and
turn out the steamed pudding on top.
Garnish with cape gooseberries.
160
Steamed lemon pudding with a citrus sauce
Serves 4
Ingredients:
110 g (4 oz) self-raising flour
110 g (4 oz) caster sugar
110 g (4 oz) butter and a little
extra for greasing
2 eggs
Zest of 2 lemons
Citrus sauce:
Juice of 1 lemon
Juice of 1/2 orange
3 tbsp caster sugar
2 tsp cornflour
Method:
1. Place the pudding ingredients into a food
processor and blend to a smooth
consistency. Pour the mixture into 4 greased,
ramekin dishes, leaving adequate space for
them to rise. Cover with a piece of pleated
foil, and steam at 100°C for 25 minutes.
2. Meanwhile prepare the citrus sauce. Mix
together the lemon juice, orange juice and
caster sugar in a solid container, and steam
at 100°C for 5 minutes. Mix the cornflour
with a little water and whisk into the lemon
mixture.
3. Turn the puddings out onto a serving dish
and drizzle the citrus sauce over the top.
161
Steamed chocolate brownie
Makes 6 puddings
Ingredients:
110 g (4 oz) dark chocolate, 70%
cocoa solids
5 eggs, separated
75 g (3 oz) butter
75 g (3 oz) vanilla sugar
75 g (3 oz) plain flour
75 g (3 oz) walnuts, finely
chopped
75 g (3 oz) breadcrumbs
Butter, for greasing
Icing sugar
Method:
1. Put the chocolate into a solid container.
Cover with foil and steam for 1 minute at
100°C.
2. Meanwhile, cream the butter and vanilla
sugar till pale and creamy. Add the egg yolks
and beat again. Fold in the walnuts, flour,
breadcrumbs and melted chocolate.
3. Beat the egg whites into stiff peaks, and fold
into the mixture.
4. Grease 6 ramekin dishes and dust with a
layer of icing sugar. Divide the mixture
equally between the dishes, cover with a
piece of pleated foil and place into the
steam oven. Steam for 20–25 minutes at
100°C.
Tip
To make your own vanilla sugar split a
vanilla pod lengthwise and then cut
each half into quarters. Place in a
sealed jar with 500 g /
1 lb of caster sugar and leave for
3–4 days before using to allow the
flavours to blend. The pulp can be
scraped out of the pods for an even
more intensive flavour.
162
5. For the decoration, melt 150 g (5 oz) dark
chocolate with 50 g (2 oz) white chocolate.
Place the chocolate in a solid container,
cover and steam for 1 minute at 100°C. Pour
a little onto each serving plate, and place
the puddings on top. Decorate with seasonal
fresh berries.
Luxury spotted dick
Serves 6
Ingredients:
225 g (8 oz) fresh white
breadcrumbs
75 g (3 oz) self-raising flour
Pinch of salt
75 g (3 oz) shredded suet
50 g (2 oz) caster sugar
150 g (5 oz) mixed fruit
Finely grated rind of 1/2 a lemon
5–6 tbsp milk
Butter for greasing
Caster sugar to dust the
ramekins
Lemon slices for decorating
Method:
1. Butter 6 ramekin dishes, and dust with a
sprinkling of sugar.
2. Place the dry ingredients into a bowl and mix
well. Add enough milk to bind together,
folding in with a metal spoon to form a stiff
consistency.
3. Divide the mixture between the ramekin
dishes. Cover with pleated foil, then place
the puddings on the solid shelf.
4. Steam at 100°C for 25–30 minutes or until a
skewer inserted into the centre of the
sponge comes out clean.
5. Turn out onto a serving dish and decorate
with lemon slices. Serve immediately with
warm custard.
Tip
Use 50 g of vanilla sugar as shown on
page 162 instead of the caster sugar
if wished.
164
Sticky banoffee puddings
Serves 4
Ingredients:
Sponge:
2 eggs, beaten
110 g (4 oz) self-raising flour
110 g (4 oz) butter
110 g (4 oz) caster sugar
1 small banana, mashed
Caramel sauce:
75 g (3 oz) light brown sugar
3 tbsp single cream
50 g (2 oz) butter
25 g (1 oz) sultanas
Method:
1. To make the caramel sauce, place the brown
sugar, cream and butter into a heatproof
bowl. Cover with cling film and place on the
solid shelf in the steam oven. Pierce the
clingfilm and cook for 5 minutes at 100°C,
stirring after the first minute. Remove from
the steam oven, stir thoroughly then leave
to cool and thicken.
2. Next make the sponge by mixing the butter
and sugar together in a large bowl until light
and fluffy. Beat in the eggs, then gradually
fold in the flour. Fold in the banana.
3. Stir the sultanas into the cooled caramel and
divide between 4 lightly greased individual
ramekin dishes. Carefully spoon the sponge
mixture onto the caramel and level the
surface using a large metal spoon.
4. Cover the ramekins with foil then stand the
puddings in a perforated container. Cook at
100°C for 25 minutes.
5. Allow to cool for 5 minutes before turning
out onto a serving plate.
165
Classic crème brulée
Serves 6
Ingredients:
570 ml (1 pint) double cream
6 egg yolks
125 g (41/2 oz) caster sugar
A few drops of vanilla essence
Golden caster sugar
Method:
1. Pour the double cream and a few drops of
vanilla essence into a saucepan. Gently bring
the cream to a simmer, stirring constantly.
Remove from the heat.
2. Meanwhile, in a separate bowl whisk the
eggs and sugar together until the mixture
becomes slightly pale in colour.
3. Gradually add the egg mixture to the cream,
whisking continuously to avoid any lumps
forming and pour into six lightly greased
ramekin dishes.
4. Place the ramekins on a wire rack shelf
position 5. Bake in the oven for 30 minutes
at 90°C until set. Allow to cool, and then
refrigerate.
5. Sprinkle the top with a thin layer of
golden caster sugar. Use a blow torch or preheat the grill to 200°C, and grill for 2–4
minutes until the top is caramelised. Serve
immediately.
Tip
Alternatives
Layer the bottom of the ramekins
with fresh raspberries and bake as
before.
Add 4 tbsp of Miele espresso
(2 tsp coffee powder) to the cream
and bake as before.
166
Syrup sponge pudding
Serves 4–6
Ingredients:
110 g (4 oz) margarine or butter
110 g (4 oz) caster sugar
2 eggs
110 g (4 oz) self-raising flour
1/2 tsp baking powder
2 tbsp golden syrup
Method:
1. Grease a 1 litre (11/2 pint) pudding basin.
2. Cream the margarine or butter with the sugar
until pale and fluffy. Beat in the eggs, one at
a time. Sift the flour and baking powder
together and gently fold into the mixture.
(Alternatively place all the ingredients in a
food processor and blend until smooth).
3. Place the syrup in the base of the pudding
basin and spoon the sponge mixture on top,
levelling the surface.
4. Cover the pudding basin with pleated foil
and cook at 100°C for 45–50 minutes or
until a skewer inserted into the centre of the
sponge comes out clean.
5. Turn out onto a serving dish and serve with
fresh custard sauce.
Tip
Add a few candied cherries, raisins or
mixed fruit for a different flavour.
168
Golden syrup dumplings
Serves 4
Ingredients:
190 g (61/2 oz) self-raising flour
25 g (1 oz) butter
75 ml (3 fl oz) golden syrup
75 ml (3 fl oz) semi-skimmed
milk
Sauce:
25 g (1 oz) butter
150 g (5 oz) brown sugar
125 ml (4 fl oz) golden syrup
275 ml (1/2 pint) water
Method:
1. Prepare the sauce by placing all of the
ingredients into a solid container. Cover with
foil and steam for 2 minutes at 100°C.
2. Meanwhile, sift the flour into a bowl and
then rub in the butter. Stir in the golden
syrup and milk.
3. Remove the sauce from the steam oven.
Using a teaspoon, form the dumplings and
drop into the sauce.
4. Re-cover the container and steam for 25
minutes at 100°C until the dumplings are
puffed and golden.
169
Luxury rice pudding
Serves 4–6
Ingredients:
175 g (6 oz) pudding rice
110 g (4 oz) caster sugar
570 ml (1 pint) milk
450 ml (3/4 pint) single cream
1/2 tsp vanilla extract (optional)
Grated nutmeg and sugar to serve
Method:
1. Sprinkle the rice and sugar into a solid
container. Add the milk and cream and stir
well. Cover with pleated foil and cook at
100°C for 1 hour 45 minutes, stirring at 20
minute intervals. For a thinner consistency,
stir in a little more cream at this stage.
2. Before serving, sprinkle with sugar and
nutmeg. Place under a hot grill for a few
minutes until the surface is golden brown.
3. Serve with a spoonful of red fruit compote
(see recipe on p. 172).
Tip
As an alternative, cook the rice
pudding in individual greased
ramekins and allow to cool. When
cold turn out onto a serving plate.
170
Baked apples
Serves 4
Ingredients:
4 medium cooking apples
1 dsp raisins
2 tsps Amaretto liqueur
110 g (4 oz) marzipan
1 dsp chopped almonds
Pinch cinnamon
Method:
1. Wash and core the apples. Soak the raisins in
the Amaretto liqueur.
2. Combine the marzipan, almonds and
cinnamon together with the soaked raisins.
Fill the cored apples with the mixture. Do
not be tempted to over-fill the apples. Score
around the middle of each apple.
3. Place in a solid container. Steam at 100°C
for 8–12 minutes
Tip
Apples are Europe's most popular
fruit, and rank 3rd in the popularity
charts worldwide – after citrus fruit
and bananas. Apples are low in
calories with only 50 kcal per 100 g,
and contain plenty of fibre, pectin
and vitamin C. “An apple a day keeps
the doctor away!”
171
Red fruit compote
Serves 4
Ingredients:
450 g (1 lb) mixed red berries
(e.g. redcurrants, blackcurrants,
raspberries, strawberries,
blackberries, cherries)
Juice of 1/2 lemon
3–4 tbsp crème de cassis
50 g (2 oz) caster sugar
1 cinnamon stick
4 cloves
A little arrowroot to thicken
Tip
As an alternative, a green fruit
compote can be made using fruits
such as gooseberries, kiwi and
greengages. Use apple brandy
sweetened with extra caster sugar
instead of the crème de cassis.
172
Method:
1. Wash and prepare the fruit. Place in a solid
container and stir in the lemon juice, crème
de cassis, sugar and spices. Cover with foil
and cook for 12–15 minutes at 100°C.
Remove the cinnamon stick and
cloves.
2. Thicken with arrowroot if required.
3. Serve hot or cold, with ice cream or as an
accompaniment to meringues, steamed
sponge pudding or luxury rice pudding
(see recipe on p. 170).
Kiwi fruit water ice
Serves 4
Ingredients:
8 medium kiwi fruit, peeled and
roughly chopped
225 g (8 oz) caster sugar
570 ml (1 pint) water
275 ml (1/2 pint) dry white wine
Method:
1. Place the kiwi fruit into a food processor and
blend until smooth. Push through a sieve to
remove the seeds.
2. Place the sugar and 275 ml (1/2 pint) of the
water into a solid container. Cover with foil,
and steam at 100°C for 10 minutes. Stir in
the remaining water, wine and kiwi fruit and
steam for a further 5 minutes.
3. Leave the mixture covered with foil, and
allow to cool. Place in the freezer, and leave
until the mixture begins to freeze around the
edges. Remove from the freezer, mix with a
fork and refreeze.
Tip
Serve as a refresher between courses,
or alternatively as a dessert.
174
Christmas pudding
Serves 8
Ingredients:
175 g (6 oz) plain flour
1 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp ground nutmeg
110 g (4 oz) breadcrumbs
110 g (4 oz) vegetable suet
110 (4 oz) demerara sugar
25 g (1 oz) flaked almonds
175 g (6 oz) sultanas
175 g (6 oz) raisins
175 g (6 oz) currants
50 g (2 oz) glacé cherries
1 apple, grated
Grated rind of 1 lemon
Grated rind of 1 orange
2 tbsp brandy
2 eggs, beaten
1 tsp treacle
125 ml (4 fl oz) cider
Method:
1. Sift the flour and spices into a large bowl.
Stir in the breadcrumbs, suet, sugar and
nuts. Add the fruit.
2. Make a well in the centre and pour in the
brandy, beaten eggs and treacle. Combine
thoroughly.
3. Gradually add the cider, mixing until a
smooth dropping consistency is obtained.
Cover the bowl and leave to stand overnight.
4. The following day, lightly butter a 1.2 litre (2
pint) pudding basin and fill with the
mixture, packing it down firmly. Cover the
basin with pleated foil, and cook for 4 hours
at 120°C or for 6–8 hours at 100°C. (As
there is a maximum cooking time that can be
set on each appliance, you will have to reset
the time once more during the cooking
process).
To heat on Christmas Day, steam for
20–30 minutes at 100°C.
175
Other
suggestions
SO
ME SURPRISE
S I
N
STORE!
The Miele steam ovens are not only
perfect for preparing whole menus, but
are ideal for performing tasks that
perhaps don’t spring immediately to
mind – such as steeping oil in different
flavours, or for cooking your own
puréed baby foods which can then be
frozen in small batches until needed.
Baby's carrot purée
Ingredients:
3 carrots, medium
Method:
1. Peel and chop the carrots into 1 cm
(1/2 inch) cubes, and place them in a solid
container. Cover with foil and steam for
8–10 minutes at 100°C.
2. Mash with a fork or blend until smooth.
3. Serve immediately, or freeze into ice cube
containers.
Rainbow mash
Ingredients:
1 sweet potato
1 baking potato
1 carrot
Method:
1. Peel and chop the vegetables into 1 cm
(1/2 inch) cubes, and place them in a solid
container. Cover with foil and steam for
8-10 minutes at 100°C.
2. Mash with a fork or blend until smooth.
3. Serve immediately, or freeze into ice cube
containers.
Sweet potato purée
Ingredients:
2 sweet potatoes, medium
Method:
1. Peel and scrub the sweet potatoes. Dice into 5
cm (2 inch) cubes. Place into a solid
container. Cover with foil and steam at 100°C
for 6–8 minutes.
2. Mash with a fork or blend until smooth.
3. Serve immediately, or freeze into ice cube
containers.
178
Puréed pears
Ingredients:
3 ripe pears, medium
Method:
1. Peel and slice the pears thinly. Place into a
solid container and cover with foil.
2. Steam at 100°C for 4–6 minutes. Mash with a
fork or purée until smooth.
3. Serve immediately, or freeze into ice cube
containers.
Baby’s apple delight
Ingredients:
6 medium dessert apples
1–2 tbsp water
Method:
1. Peel and slice the apples. Place into a solid
container and add the water. Cover with foil
and steam at 100°C for 4–6 minutes.
2. Mash with a fork or blend until smooth.
3. Serve immediately, or freeze into ice cube
containers.
179
Ginger and mint lemonade
Ingredients:
570 ml (1 pint) water
275 g (10 oz) caster sugar
10 cm (4 inch) piece root ginger
Bunch of mint, finely chopped
200 ml (7 fl oz) lemon juice
1 litre (13/4 pint) sparkling white
wine
Method:
1. Place the water, sugar, ginger and mint into a
solid steam oven container. Cover with foil
and steam at 100°C for 15–20 minutes.
2. Place in the fridge until chilled. Strain
through a sieve and add the lemon juice and
wine.
3. Serve garnished with a sprig of mint.
Cherry wine punch
Ingredients:
110 g (4 oz) caster sugar
150 ml (1/4 pint) water
250 g (9 oz) black cherries,
pitted
2 tbsp lemon juice
275 ml (1/2 pint) white wine
275 ml (1/2 pint) red wine
1 apple, peeled and sliced
1 orange, sliced
570 ml (1 pint) soda water
Method:
1. Place the sugar, water and cherries into a
solid container. Steam at 100°C for 2
minutes, or until the sugar has dissolved.
2. Stir well and add the lemon juice. Place the
punch into the food processor or blender and
whiz until smooth.
3. Finally add the wine and place in the
refrigerator to chill.
4. Just before serving, add the fruit and soda
water.
5. Add a splash of cherry brandy for extra
flavour.
Tip
Mulled wine and hot punches can be
steamed for 5 minutes at 100°C. This
is the perfect way to bring out all the
fragrant flavours and aromas.
180
Chilli and basil oil
Ingredients:
450 ml (3/4 pint) olive oil
1 bunch fresh basil leaves
3 birds-eye chillies, chopped
Salt and pepper, freshly ground
Method:
1. Place 275 ml (1/2 pint) of the olive oil into a
solid steam oven container. Cover with foil
and steam for 5 minutes at 100°C. Add the
basil and the chillies, and return to the steam
oven for a further 2 minutes.
2. Add the remaining oil and allow to cool
completely. Pass through a fine sieve and,
using a funnel, pour into a sterilised bottle.
Tip
The oil can be stored for up to six
months. This basic method can be
adapted for different flavoured oils.
181
Skinning tomatoes, peaches and peppers
Tomatoes and peaches
1. Place in a perforated container and steam for 1 minute at 100°C. Allow to cool, then simply
peel off the skin.
Peppers
1. De-seed and quarter the peppers.
2. Place in a perforated container and steam for 4–6 minutes at 100°C.
3. Place in a sealed plastic bag for a few minutes to sweat. The skins can then be removed.
NB: Because yellow peppers have a finer skin, they may take a little longer.
182
Eggs
Boiled
1. Pierce the rounded end of the egg with a pin, and place in a perforated container.
2. Steam for 5–7 minutes for a soft-boiled egg or 8–10 minutes for a hard-boiled egg.
Poached
3. Fill a shallow steam oven container with boiling water, and carefully crack the eggs
directly into the water. Adding a few drops of vinegar to the water helps to stabilise the
eggs.
4. Steam for 2–3 minutes at 100°C.
5. For a more uniform result, drop the egg into a greased mould.
Scrambled
1. Place the scrambled egg mixture into a greased steam oven container, and cover with
foil.
2. For an 8 egg mixture, steam at 100°C for 12 minutes. The eggs should be fluffed up with
a fork at least twice during the cooking process. Remember to press Start after opening
the steam oven door.
183
Chocolate sauce
Method:
1. Break 100 g of white or dark chocolate into a heat-resistant bowl, e.g. a Pyrex bowl, and
add 125 ml of double cream.
2. Cover and steam for 4-6 minutes at 90°C.
3. Leave to cool, stirring it from time to time.
4. Serve with puddings, fruit and ice cream.
Melting chocolate
Method:
1. Break the chocolate into a heat-resistant bowl, e.g. a Pyrex bowl.
2. Cover with heat-resistant clingfilm or foil.
3. Steam for 1 minute at 100°C.
184
Steamed face cloths
Face cloths for Indian meals can be steamed in the oven.
1. Place laundered damp face flannels in a perforated container and steam at 100°C for
2–3 minutes.
2. Allow to cool before offering them to your guests. For safety, use serving tongs.
Sterilising
Baby bottles
1. Dismantle and wash the bottles by hand, and then rinse them out with fresh water.
2. Stand them upside down in a perforated steam oven container, and place the teats and lids
in another perforated container.
3. Steam for at least 15 minutes at 100°C.
4. After steaming, leave to dry thoroughly before reassembling them.
Muslins
1. For babies with severe skin allergies, the steam oven can be used to ensure that all traces of
bacteria are removed from face cloths and muslins.
2. After laundering place the clean damp muslins in a perforated container and steam for 15
minutes at 100°C.
Jam jars
1. Place lids and jars upside down in a perforated steam oven container.
2. Steam for 15 minutes at 100°C.
Other items
Items such as tweezers, scissors and toothbrushes can be sterilised in a similar manner.
185
Cooking charts
Vegetables
Vegetables
Asparagus
Beans (French)
Beans (runner, sliced)
Beetroot (whole)
Broad beans
Broccoli
Brussels sprouts
Cabbage (shredded)
Carrots (stick)
Baby carrots (whole)
Cauliflower (florets)
Courgettes (sliced)
Fennel (quartered)
Leeks (whole)
Leeks (sliced)
Mangetout
Mushrooms (whole)
Onions (sliced to soften)
Parsnips (halved)
Baby Parsnips (whole)
Peas (fresh)
Peas (frozen)
Peppers (strips)
Potatoes (halved)
Potatoes (quartered)
Potatoes, new (baby whole)
Spinach (fresh)
Spinach (frozen)
Swede (diced)
Sweetcorn (kernels, frozen)
Sweetcorn (whole cob)
Sweetcorn (baby, whole)
Sweet potato
Sugar snap peas
Tomatoes (to skin)
Tomatoes
186
Temperature
in °C
Time in
minutes
(al dente)
Time in
minutes
(well done)
Container
100
100
100
100 / 120
100
100
100 / 120
100
100
100
100
100
100 / 120
100
100
100
100
100
100 / 120
100 / 120
100
100
100
100 / 120
100 / 120
100 / 120
100
100
100 / 120
100
100 / 120
100 / 120
100 / 120
100
100
100
3–5
3
2–3
4
4–6 / 2–3
4–6
1–2
3–5
2–3
2
6–8 / 3–4
2
6–8
4–5
4–5
20–30 / 10–15
5–7
5–7
8–10 / 4–5
8–10
3–4
6–9
5–7
3
10–14 / 5–7
3–5
2–3
4
3–4
5–6
6–8 / 3–4
6–8 / 3–4
4
3–4
4–5
14–20 / 7–10
10–12 / 5–6
14–18 / 7–9
3–4
2
4–6 / 2–3
3–4
20–24 / 10–12
6–8 / 3–4
4–6 / 2–3
4–5
2
Perforated
Perforated
Perforated
Solid
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
2–4 / 1–2
4/2
2
2
2–3
5–6
3–4
1
2
8–10
2
1
2–3
1
-
Fruit
Type of fruit
Temperature
in °C
Time in
minutes
(al dente)
Time in
minutes
(well done)
Container
Cooking apples (sliced)
Apples (sauce)
Blackberries
Blackcurrants / redcurrants
Blueberries
Gooseberries
Papaya (halved)
Peaches (halved)
100
100
85
75
75
75
100
100
3
3
-
1–2
4–6
1–2
1
1–2
4–5
4–6
Pears (halved)
100
2
4–5
Pineapple rings
90
2
4
Plums (halved)
Rhubarb (sliced)
100
100
2
2
4
4
Solid
Solid
Solid
Solid
Solid
Solid
Solid
Perforated or
solid
Perforated or
solid
Perforated or
solid
Solid
Solid
Juicing
All fruits are suitable for extracting juice, e.g. for drinks or to make jelly. The steam softens the cell walls of
the fruit, causing them to burst, releasing the juice.
Place the fruit in a perforated container above a solid container to collect the juice.
Food
Soft fruit, e.g. berries
Medium hard fruit, e.g. apples
Hard fruit, e.g. quinces and rhubarb
Vegetables
Time in
minutes at 120°C
Time in
minutes at 100°C
20–35
30–45
40–50
30–45
40– 75
60– 90
80–100
60– 90
187
Pre-cooking meat for the barbecue
Chicken drumsticks and other cuts of meat can be pre-cooked before being placed on the
barbecue. A moist result is still achieved, but with the reassurance that the food is cooked
through. Place the meat in a solid container and cover. Steam as follows:
Meat/poultry
Lamb chops
Pork steaks
Pork kebabs
Spare ribs
Chicken fillet
Chicken breast on the bone
Chicken drumsticks
Chicken thighs
Chicken wings
Temperature
in ºC
Weight
in g
Thickness
in cm
Time in
minutes
100
100
100
100
100
100
100 / 120
100 / 120
100 / 120
150
150
175
175
100
150
100
3
1.5
1 inch cubes
2.5 cm
1–2
2
3
3
-
15–18
10–15
5–7
5–10
10–12
10–15
16–20 / 8–10
20–24 / 10–12
16–20 / 8–10
Always check to make sure the meat is thoroughly cooked before serving it.
Fish
Place fish in a pre-greased perforated or solid container.
Type of fish
Cod steaks
Cod loin
Haddock fillets
Prawns (raw tiger)
Salmon (fillets)
Scallops
Seabass
Sole (fillets)
Trout (fillets)
Trout (whole)
Tuna steak
188
Temperature
in °C
Time in
minutes
Container
100
100
100
100
100
100
100 / 120
85
90
90
100
5–6
3–4
3–4
1–2
6–8
2–3
10–14 / 5–7
4–6
3–6
7–9
6–8
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated or solid
Perforated or solid
Perforated
Perforated
Solid
Perforated
Dried beans, pulses, pasta and rice
These should be placed in a solid container and covered with boiling water before steaming. As a rough
guide, when cooking packet foods follow the suggested cooking times if cooking at 100°C. If cooking under
pressure at 120°C, then halve the time.
Dried beans and pulses
Red kidney beans (pre-soaked)
Chick peas
Millet
Pearl barley
Buckwheat
Medium weight continental lentils
(unsoaked)
Red split lentils (un-soaked)
Yellow split lentils (pre-soaked)
Pasta
Tagliettelle (dried)
Spaghetti (dried)
Wholewheat pasta (dried)
Pasta shapes (dried)
Fresh pasta
Rice
White basmati
Brown basmati
Long grain
Brown
Wild
Thai fragrant / Jasmine
Risotto / Arborio
Mixed basmati and wild rice
Time
in minutes at 120 °C
Time
in minutes at 100 °C
25–30
25–30
18–20
30–40
10–12
60–65
50–60
9–10
60–80
20–24
10–15
5–8
20
20–30
10–15
40
6–8
6–8
6–8
-
12–16
3
12–15
12–15
3–5
4
8–10
5–6
6–8
25–30
5–6
8–10
10
8–10
15–20
10–12
12–16
50–60
10–12
16–20
20
189
Conversion Chart
The following conversions were used in this cookbook for calculating Imperial measurements.
They are not scientific calculations and should be used for guidance only!
190
Metric
ml / litres
Imperial
fl. oz. / pints
Metric
grams
Imperial
ounces (oz)
2.5 ml
5 ml
10 ml
15 ml
30 ml
45 ml
60 ml
75 ml
100 ml
125 ml
150 ml
200 ml
250 ml
275 ml
375 ml
450 ml
500 ml
570 ml
750 ml
850 ml
1 litre
1.5 litres
2 litres
1/2
10
20
25
40
50
60
75
100
110
125
150
175
190
200
225
250
275
300
350
400
450
500
700
800
900
1 kg
1/2
tsp
1 tsp
1 dsp
1 tbsp
2 tbsp
3 tbsp
4 tbsp
3 fl oz / 5 tbsp
3 1/2 fl oz / 6 tbsp
4 fl oz
5 fl oz / 1/4 pint
7 fl oz
8 fl oz
10 fl oz / 1/2 pint
14 fl oz
3/4 pint
17 fl oz
1 pint
1 1/4 pints
1 1/2 pints
1 3/4 pints
2 1/2 pints
3 1/2 pints
3/4
1
1 1/2
2
2 1/2
3
3 1/2
4
4 1/2
5
6
6 1/2
7
8
9
10
11
12
14
1 lb
1 1/4 lbs
1 1/2 lbs
1 3/4 lbs
2 lbs
2 1/4 lbs
Asian rice salad
Baby's carrot purée,
Rainbow mash, Sweet potato purée
Baked apples
Beef and celery with
sun-dried tomatoes
Beef casserole with
horseradish sauce
Bombay potato masala
Bouillabaisse
Breast of corn-fed chicken
with apples and ginger butter
Broccoli and romanesco salad
Butterbean biriani
Buttery kedgeree
C
Cajun-style mashed potato
Caribbean chicken
Caribbean nimbus
Cherry tomato and goats' cheese bites
Cherry wine punch,
Ginger and mint lemonade
Chicken breasts in a tarragon
cream sauce
Chicken kebabs with a
balsamic sauce
Chicken korma
Chicken liver and pork pâté
Chicken stock
Chilli and basil oil
Chilli con carne
Chocolate and cherry steam puddings
Chocolate sauce, Melting chocolate
Christmas pudding
Classic crème brulée
Cod à l'orange with polenta
Cod in a mustard sauce
Cod loin with salsa verde and
steamed vegetables
60
178
171
144
148
66
54
153
68
93
106
67
130
158
32
180
136
134
132
36
56
181
142
160
184
175
166
118
120
E
F
24
190
189
187
188
186
48
46
87
82
37
50
Eggs
183
Fiery crab-filled courgettes
Fillet of beef with pesto and ratatouille
Fillet of pork with barbecue sauce
Fish stock
Four cheese pasta
Fragrant coconut rice
French onion soup
Fresh tuna salad Niçoise
117
145
150
57
83
76
52
25
G
151
169
152
Glazed gammon
Golden syrup dumplings
Goulash with bohemian dumplings
H
Hot king prawn salad
A-Z index
A
B
Cod on focaccia
Conversion chart
Cooking charts – Dried beans,
pulses, pasta and rice
Cooking charts – Fruit, Juicing
Cooking charts – Pre-cooking
meat for barbecue, Fish
Cooking charts – Vegetables
Cream of carrot soup
Cream of watercress soup
Creamy mushroom tagliatelle
Creamy tuna pasta
Crispy duck pancakes
Curried bean and vegetable soup
123
102
191
I
Indonesian prawn curry
Italian pasta with a warm
vinaigrette dressing
Italian-style mashed potato
J
K
L
Jambalaya
King prawn kebabs
Kiwi fruit water ice
Lamb casserole
Lamb passanda
Lamb with sun-dried tomatoes
and basil
Leek and thyme mashed potato
Luxury rice pudding
Luxury spotted dick
M
Marinated breast of duck
Marinated salmon steaks
Medley of vegetables with a
hot vinaigrette dressing
Monkfish in a mushroom sauce
Moroccan chicken hotpot
Moroccan hotpot
Moroccan-style salmon
Moules marinières
Mushrooms stuffed with prawns 28
N
New potatoes with salsa verde
Nutty peppers
192
109
88
71
131
37
174
140
133
139
72
170
164
35
124
78
108
154
96
116
110
73
94
P
Pasta parcels with chicken and prosciutto 90
Pepper and chive potato salad
77
Pesto puff twists
42
Pork dim sum
40
Potato and parsley soup
47
Puréed pears, Baby's apple delight
179
R
S
Ratatouille with meatballs
Red fruit compote
Risotto
74
172
62
Salmon and wild mushroom kebabs
Salmon pâté
Salmon trout and pesto rolls
Scallop salad with lime mayonnaise
Scrambled eggs with prawns
Skinning tomatoes, peaches and
peppers
Smoked bacon and spinach timbales
Smoked haddock Benedict
Sole in a champagne sauce
Spare ribs with creamed cabbage
Spicy garlic prawns
Spicy meatballs in tomato sauce
Spinach and leek pilaff
Steak and kidney pudding
Steamed chocolate brownie
Steamed face cloths, Sterilising
Steamed lemon pudding
with a citrus sauce
Steamed sea bass
Sticky banoffee puddings
Stuffed chicken breasts
Stuffed fillet of sole
Succulent scallops in a saffron sauce
Sweet potato and lentil soup
Sword fish with olives
Syrup sponge pudding
113
38
119
41
114
182
34
107
100
147
26
143
61
146
162
185
161
103
165
137
126
27
51
122
168
T
Tabbouleh salad
64
Tagliatelle verde with a basil sauce
86
Tagliatelle verde with a Gorgonzola sauce 84
Tasty vegetable dhal
92
Teriyaki prawn and salmon kebabs
43
Thai hot and sour prawn soup
53
Thai-style fish curry with
Thai fragrant rice
104
Thai-style mashed potato
70
The ultimate warm Mediterranean salad
30
Tomato and red pepper soup
with herb dumpings
44
Tri-colour chicken lasagne
97
Trout stuffed with citrus bulghur wheat
112
Turkey escalopes Italian style
138
V
W
Vegetable fajitas
31
Warm chickpea and herb salad
Wild mushroom and Parmesan risotto
65
91
193
a ck n ow l e d g e m e n t s
194
The A – Z of steam cookery
A – apples (baked)
B – barbeque meats (pre-cooking), bottling, boiling beetroot, blanching
C – casseroles, curries, melting chocolate, Christmas pudding, crème brulée
D – defrosting, duck
E – eggs (boiled, poached, scrambled)
F – fish, fruit compote, face cloths
G – giblets (for making stock)
H – ham (boiling), hot chocolate
I – flavoured ice, infusions of oils and vinegars
J – juice extraction
K – kebabs, kedgeree, kidney beans
L – lasagne, lentils, lobster
M – mulled wine, mashed potatoes, mussels
N – noodles
O – offal
P – pasta, pulses, porridge, poaching, punch
Q – quails eggs
R – rice, risotto, reheating
S – sterilising, soups, skinning tomatoes and peppers
T – trout
U – unlimited uses
V – vegetables, vine leaves
W– wontons, wine to drinking temperature
Y – yoghurt making
Z – zeal to cook with your steam oven
Recipes:
Miele UK test kitchen
Photography:
Martina Urban, Hamburg
Food styling:
Antje Küthe, Hamburg
Conception, design and production:
Miele Werbeabteilung, Gütersloh
Typesetting:
Jana Media, Löhne
Lithography:
Kornfeld Mediatechnik, Oerlinghausen
Printers:
Bösmann, Detmold
Reproduction in whole or in part may only
be carried out with the express permission
of Miele & Cie. KG, stating the source.
© Miele & Cie. KG, Gütersloh
Alteration rights reserved/BÖ 2881/44-D
M.-Nr. 5 950 081 (11/2005)
195
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