Exotic Tasty Recipes
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Recipes from the mediterranean region
Starters
page 12
Vegetable terrine with basil Spring salad
Tossed feta cheese & pasta salad
Main courses
page 15
Seafood skewers Salmon fillets steamed with basil
Cod with spinach and mushrooms cooked in lemony steam
Spanish style chicken legs Cauliflower with chive cream sauce
Chicken breasts in cream and tarragon sauce
Peas à la Française Vegetable medley Tomatoes stuffed with spinach
Recipes from the orient
Starters
page 24
Dim sum steamed with ginger Seafood ramekins
Moroccan minted couscous salad Warm curried prawn salad
Main courses
page 28
Oriental steamed trout with black bean sauce
Salmon yakitori served with saffron new potatoes
Monkfish with chinese cabbage and fresh ginger
Sweet and sour chicken Chicken chow mein salad
Recipes from the creole and caribbean region
Starters
page 34
Eggs poached with smoked salmon and coconut milk
Main courses
page 35
Sea bass steamed with mint and cinnamon
Desserts
page 36
Moist chocolate pudding steamed with vanilla
Apple compote with cinnamon Cabinet pudding steamed with vanilla
Cranberry and apple rings Chestnut and rum pudding Crème caramel
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Cooking with steam
Nature and balance…
What pleasure to rediscover the natural flavour of seasonal food,
through simple and creative cooking! You can find a new way to
approach cooking: fresh, full of surprises, healthy and balanced.
Cooking food by steam is an ancient method, which first began in
Asian and Far Eastern countries. In ancient China, they have
traditionally prepared foods using steaming techniques for many
centuries, in woven baskets made of rush or bamboo. Elsewhere,
other countries have steamed food such as couscous above the
meat stewing below in a tajine, a traditional North African cooking
pot.
Flavours, aroma, colour, vitamins, and food texture, are all unmistakably preserved better. The steam gently cooks the food without
any risk of burning, and just gently diffuses into the food. Food remains moist and succulent, and fish retains all its delicate taste.
Pleasure and freedom…
Thanks to your EXOTIC steamer, a complete meal can be prepared
in an instant and left to cook unattended: start the cooking, go and
do something else, come back and it’s cooked! There is no risk of
food boiling over or overcooking.
Steaming is the best method to preserve the vitamins and valuable
nutrients in foods, allowing you to cook delicious meals, but also
reduce fat, salt and sugar and help as part of a healthy lifestyle and
diet.
Far from being exhaustive, this recipe book only just begins to give
you some ideas and we hope to inspire your imagination to create
more dishes with your steamer.
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Full steam ahead!
A wide variety of herbs, spices, and condiments can be used...
Try experimenting yourself or use the table on the following pages
as a guide. Whether cooking savoury or sweet dishes fill the Aroma
Diffuser with something to compliment the recipe you are making.
Here is the occasion to discover new sensations through the recipe
tastes, the smells and the colours!
Nothing is better than fresh herbs for the best aroma. The intensity
of the aroma will vary with different types of herbs as some are
more pungent, while others are much more delicate. Fresh herbs are
best purchased in small quantities or used straight from the garden.
Storage, heat and humidity will cause them to deteriorate. Check the
packaging for recommendations on how they are best stored, many
herbs are best kept in the refrigerator.
Dried spices and dried herbs generally give a weaker aroma, which
reduces noticeably after opening and storing for a long time.
If substituting dried herbs for fresh herbs you may need to increase
the proportions for greater success.
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Discover the aroma of herbs!
A few years ago, herbs became available in new ways: herbs in paste
form, frozen ready to use herbs and freeze-dried herbs.
Herbs in paste form are prevented from deterioration due to salt
and oil. They give excellent results in cooking and sauces provided
that you to do not add too much salt to the dish.
The use of frozen herbs can give a more subtle aroma. This type of
product is heat sensitive and defrosts very quickly. Therefore, you
should not let them thaw near a warm dish, except if you are using all
the contents at one time. These sorts of herbs are inclined to turn
black if left open to the air and need resealing after opening.
They can also lose colour when used as a garnish on a dish.
Freeze dried herbs are similar to dried herbs in their use.
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Some ingenious accessories
The Aroma Diffuser
Your steamer is fitted with an Aroma Diffuser. It has been designed
for use with fresh herbs, powdered spices, as well as liquids (such as
lemon juice, stock, alcohol, flavoured oils...). It allows the exotic
aromas from these items to diffuse through the steamer, but
without removing the natural taste of the food.
Just put any herbs etc... inside the Aroma Diffuser plus water to the
“Max” level mark, and it is ready to go! Fresh herbs can be used
whole in small sprigs, but are usually best chopped as it is easier to fit them in the Aroma
Diffuser and also helps release their aroma.
For each recipe we give a guide concerning the
quantity of ingredients you need to put in the
Aroma Diffuser, but feel free to put more or less
herbs according to your own preference.
The fish tray
In
order to make serving fish easier, the EXOTIC steamer has a
shallow sided fish tray: its ingenious shape perfectly adapts to steam
cooking and serving fish.
Thus, you can transfer the most delicate food, without breaking it,
onto serving plates. The lid can be upturned and used as a stand for
the fish plate, and collects any drips of cooking juices.
The fish can then easily be served directly at the table, avoiding too
much washing up!
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Guide to suggested herbs and spices
VEGETABLES
Green beans
and peas
Spinach
Carrots
Red cabbages
Cauliflower
Tomatoes
Aubergines
Artichokes
Courgettes
Mushrooms
Potatoes
Pasta, rice
Dill, marjoram, parsley, white pepper, cayenne pepper,
savoury, sage, thyme, rosemary, cumin.
Basil, nutmeg, white pepper, chilli pepper.
Bay leaf, marjoram, nutmeg, parsley, chilli pepper.
Cumin, bay leaf, cloves, pepper, thyme.
Nutmeg, cayenne pepper, celery salt, white pepper.
Basil, chervil, chives, estragon, curry powder, celery salt, parsley,
white pepper, sage, onion flakes, garlic.
Garlic powder, bay leaves, parsley, hot pepper, white pepper,
rosemary, thyme.
Chervil, tarragon, parsley, white pepper.
Dill, basil, sage, chervil, tarragon, parsley, rosemary.
Garlic, chive, coriander, chervil, tarragon, nutmeg, parsley,
white pepper, rosemary, thyme, onion, curry powder.
Chervil, cumin, garlic powder, chive, bay leaf, nutmeg,
paprika, marjoram, parsley, rosemary, savoury.
Saffron, curry powder, pepper white, marjoram, paprika.
SALADS
Green
Cucumber
Tomato
Potato
Rice
Garlic powder, chervil, spices for salads, white pepper, sage,
savoury, chive, tarragon.
Dill, chervil, tarragon, black pepper, mixes of spices for salads,
savoury, chive.
Dill, chervil, chive, tarragon, onions, black pepper, marjoram,
thyme.
Dill, celery salt, chive, tarragon, marjoram, onions, parsley,
white pepper.
Basil, curry, special spice mixes for rice, saffron, white pepper.
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MEAT AND POULTRY
Veal
Pork
Goose
and duck
Chicken
Basil, nutmeg, paprika, white pepper, rosemary.
Cayenne pepper, mixture of aromatic herbs, pepper white,
rosemary, sage.
Barbecue spice mixes, cumin, tarragon, marjoram, nutmeg,
parsley, thyme, pepper white, sage, bay leaf.
Garlic powder, chervil, barbecue spice mixes, marjoram,
rosemary, sage, pepper white, tarragon, parsley, thyme,
curry powder.
FISH AND SEAFOODS
Fish
Seafood
Mussels
Basil, chive, coriander, bay leaf, hot pepper, sage, white pepper,
rosemary, saffron, thyme, parsley, curry powder, lemon, aniseed,
dill, fennel.
Bay leaf, marjoram, hot pepper, cayenne pepper, white pepper,
thyme, curry powder, saffron, parsley, lemon.
Bay leaf, white pepper, garlic powder, chive, parsley, thyme,
lemon, white wine.
DESSERTS
Compote
(poached fruit)
Puddings
and sponges
Egg custards,
rice pudding
Cinnamon, ginger, lemon peel or juice, vanilla.
Cinnamon, lemon peel, ginger, clove, vanilla.
Vanilla, cinnamon, rum.
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Cooking tables
Cooking times are approximate and use the lower basket, unless stated otherwise. Times may vary
depending on the amount of food, size of the food, the space between the food, using a different
basket level and individual preferences. For larger or smaller quantities, adjust the cooking time
accordingly. Cooking times may be increased when using more than one basket to steam food.
In order to cook foods that have different cooking times: put food that has the longest cooking time
in the lower basket. During cooking, add the other basket with food with fastest cooking times.
Use oven gloves when handling the baskets during cooking.
Fish • Shellfish
Food
Thin fillet of fish
(cod, plaice, sole, salmon, haddock...)
Thick fillets or steaks (salmon,
haddock, monkfish, tuna, swordfish…)
Whole fish (trout, salmon trout...)
Mussels
Prawns (raw)
Scallops
Type
Fresh
Frozen
Fresh
Amount
450 g
450 g
400 g
Cooking time
8 - 10 min.
11 - 16 min.
16 - 21 min.
Fresh
Fresh
Fresh
Fresh
600 g
1 kg
200 g
100 g
27 - 32 min.
16 - 21 min.
3 - 7 min.
6 - 10 min.
Food
Artichokes
Asparagus
Type
Fresh
Fresh
Amount
3 average
600 g
Cooking time
32 - 37 min.
16 - 21 min.
Broccoli
Fresh
Frozen
Fresh
Fresh
Fresh
Fresh
Fresh
400 g
400 g
350 g
500 g
1 average
600 g
600 g
30 min.
20 - 25 min.
21 - 26 min.
11 - 16 min.
27 - 32 min.
16 - 19 min.
13 - 16 min.
13 - 18 min.
11 - 13 min.
16 - 21 min.
21 - 26 min.
16 - 21 min.
11 - 16 min.
37 - 48 min.
8 - 12 min.
16 - 21 min.
12 - 15 min.
11 - 16 min.
21 - 26 min.
21 - 26 min.
43 - 48 min.
Recommendations
Don’t pile up the fish fillets.
Discard any unopened mussels.
According to your taste.
According to your taste.
Vegetables
Celeriac
Mushrooms
Cauliflower
(Red - Green) cabbage
Courgettes
Spinach
Fine greens beans
Small carrots
Corn on the cob
Leeks
Leeks baby
Mange tout
Peppers
Peas
New potatoes
Old potatoes
Onions small whole
Onions sliced
Fresh
300 g
Frozen
300 g
Fresh
500 g
Frozen
500 g
Fresh
500 g
Fresh
500 g
Fresh
500 g
Fresh
500 g
Fresh
500 g
Fresh
300 g
Fresh
400 g
Frozen
400 g
Fresh
600 g
small whole
Fresh
600 g
Fresh
400 g
Fresh
400 g
8
27 min.
11 - 16 min.
11 - 16 min.
Recommendations
Cut the base.
Cut the base. Exact time
depends on thickness.
Cut into small florets.
Cut in cubes or slices.
Cut the base and wash well.
Cut into small florets.
Sliced or shredded.
Sliced.
Cut into 5 cm chunks.
Sliced thin.
Sliced thin.
Whole.
Cut into wide strips.
Depends on size and variety.
Sliced or cut into cubes.
Cooking times depends on the size.
Sliced thin.
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Meat • Poultry
Food
Chicken breast
(boneless)
Chicken drumsticks
or thigh joints
Turkey steaks and escalope
Fillet of pork
Lamb steaks
Sausages
Type
Strips
Whole
Fresh
Amount
500 g
450 g
4
Cooking time
13 - 16 min.
16 - 21 min.
32 - 37 min.
Fresh
Fresh
Fresh
Knackwurst
Frankfurter
600 g
700 g
500 g
10
10
21 - 26 min.
13 - 16 min.
11 - 16 min.
8 - 12 min.
11 - 13 min.
Recommendations
Remove the skin.
After steaming brown skin
under grill, if desired.
Cut in 1 cm slices.
Pierce before cooking.
Rice • Pastas • Grains
Food
White Rice
American Long Grain
White Rice Basmati
Rice cooking
Easy Cook White
Brown Rice
Couscous
Bulgar wheat
Pasta (spaghetti)
Rice amount
150 g
Water amount
300 ml
Cooking time
27 - 32 min.
150 g
300 ml
27 - 32 min.
150 g
150 g
200 g
300 ml
300 ml
350 ml
21 - 24 min.
43 - 48 min.
11 min.
150 g
200 g
300 ml
400 ml
16 min.
21 - 26 min.
Recommendations
Wash the rice before
cooking. Use boiling water
in the rice bowl.
Add salt if desired.
Soak the couscous 5 min. in
boiling water before cooking.
Use boiling water in rice bowl.
Use boiling water in rice bowl.
Other foods
Food
Eggs
“Poached”
eggs in ramekins
Type
Hard-boiled
Hard-boiled
Soft-boiled
Amount
6
6
6
Cooking time
16 min.
13 - 16 min.
8 - 10 min.
Recommendations
Fruits
Food
Apples
Type
Quartered
Amount
4
Cooking time
16 min.
Bananas
Whole
4
11 - 16 min.
Apricots
Fresh
4
11 - 16 min.
Peaches or Nectarines
Fresh
4
11 - 16 min.
Pears
Fresh
4
21 - 26 min.
Rhubarb
Fresh
400 g
21 - 26 min.
Recommendations
Peel the apples and cook it in
the rice bowl with 40 g of butter.
Use middle and upper basket to save
overcooking.
Cooking times depends on the fruit
ripeness. Halved.
Cooking times depends on the fruit
ripeness. Halved.
Cooking times depends on the fruit
ripeness. Whole or halved.
Cut into 2.5 cm chunks.
Type
Pieces
Amount
2 or 3
Cooking time
16 - 21 min.
11 - 21 min.
Well grease the ramekins.
Reheating
Food
Meat
Pasta
Vegetables
16 - 21 min.
9
Recommendations
Turn meat pieces during reheating.
Stir halfway through reheating.
Cooking times depends on the thickness.
Cut into 2.5 cm chunks.
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Mediterranean cuisine…
…Under the olive trees
These spices and seasonings, originating on the coasts of the
Mediterranean, have always been part of our culture. The Greeks and
Romans valued them for their wonderful flavour and monks cultivated
them, jealously guarding them behind the high walls of their monastery
herb gardens.
Explorers and people of different nations who passed through the lands
of Provence introduced a little of their cultures. All this has an influence
on what is on our plates today! There are multiple colours, but the
flavours and aromas remain authentic.
Garlic, basil, coriander, thyme, rosemary and many other
wild herbs with strong fragrances form the basis of
Mediterranean cuisine. These herbs can be mild or spicy,
both enhancing and adding interest to sweet or savoury
dishes.
Mediterranean cuisine reflects a personal art of living and encourages
friendly exchanges with others.
“Herbes de Provence”
A mixture of aromatic herbs including thyme, rosemary,
savoury, oregano or marjoram, bay, fennel, sage, wild
thyme and basil.
“Fines Herbes”
A combination of finely chopped parsley, tarragon,
chervil and chives.
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Create a mediterranean
atmosphere
Decorate your living room,
make up large bunches of mimosa and lavender.
If you are planning an outdoor party,
rush out and get a brightly coloured check
tablecloth and napkins. It will remind you of your
holidays in Provence!
Decorate your table,
by placing springs of rosemary or lavender next to
or in front of each plate, decorated in the
Provençal style, of course!
To scent the room,
burn a lavender scented candle just before your guests
are about to arrive.
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Vegetable terrine with basil
• 400 g (14 oz)
frozen mixed
vegetables with
Serves
peppers
4-6
• 100 ml (7 tblsp.)
reduced fat
double cream or
crème fraiche
15 min. • 2 eggs, beaten
• 200 g (7 oz) finely
diced cooked ham
• 2 tblsp. finely
chopped fresh
55 min.
basil
• 1/2 tsp. salt
• freshly ground
black pepper
• tub of ready-made
fresh tomato
sauce (optional)
• extra chopped
fresh basil
Place the frozen mixed vegetables in the lower steam
basket.
Place 1 tablespoon of chopped fresh basil in the Aroma
Diffuser and add water up to the “Max” level.
Cover with the lid and steam for 15 minutes. Drain well.
Leave to cool slightly.
In a large bowl beat the cream and eggs together. Add
the ham, vegetables and 1 tablespoon chopped basil.
Season. Pour the mixture into a well greased metal 1lb
loaf tin.
Cover with cling film. Place in the lower steam basket and
cover with the lid. Steam for 40 minutes. Turn out, drain
off any excess liquid and serve hot or cold.
Serving suggestion:
Serve with ready made or homemade fresh tomato sauce.
For a vegetarian version omit the ham.
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Spring salad
• 150 g (5 oz) carrots,
into strips 1 cm
wide and 4 cm long
Serves • 100 g (4 oz) mange
4
tout or sugar peas
• 2 potatoes
• 2 courgettes
• 100 g (4 oz)
30 min. cauliflower
• 75 ml (1/3 cup)
olive oil
• juice of 1 lemon
20 - 25 • salt
• about 1 tablespoon
min.
chopped fresh fines
herbs (a mixture of
any of the following
herbs tarragon,
chervil, thyme,
marjoram, thyme or
parsley)
Place the chopped fresh herbs and the juice of 1 lemon in
the Aroma Diffuser. Add water up to the “Max” level.
Peel the carrots and potatoes. Dice the potatoes into
1 cm cubes and the carrots into strips, 1 cm wide and 4 cm
long. Wash and string the mange tout or sugar peas, and
cut into strips. Cut cauliflower into bite size florets, and
dice the courgettes into 1 cm chunks.
Place all the vegetables in the lower steam basket. Cover
with the lid.
Cook for 20 - 25 minutes until the vegetables are cooked
but still crisp.
Place the vegetables in a serving dish and sprinkle with
more chopped fresh fines herbs.
Serve warm with Italian dressing or vinaigrette made
with olive oil and lemon juice.
Try this:
Instead of fines herbs use chopped fresh flat leaf parsley.
Chopping Chives
Instead of using a knife to chop chives, it's much easier
to snip them into small pieces using kitchen scissors.
A substitute for fennel
If fennel is one of the ingredients in your dish
and you do not have any left, instead use some
liqueur containing aniseed.
Keep parsley in the fridge
Chopped parsley keeps much better in the refrigerator
if you pat it dry in a kitchen towel after rinsing it.
This reduces the risk of it fermenting and deteriorating.
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Tossed feta cheese and pasta salad
• 2 tblsp. chopped
fresh oregano
• 225 g (8 oz)
Serves
uncooked pasta
4-6
spirals
• 2 small courgettes
(about 100g /4 oz
each)
20 min. • 250 g (9 oz) cup
mushrooms,
halved
• 100 g (4 oz) black
olives
15 min. • 175 g (6 oz)
crumbled feta
cheese
FOR THE DRESSING
• 2 tblsp. lemon
juice
• 1 tblsp. olive oil
• salt and pepper to
taste
• extra chopped
fresh oregano
(as a garnish)
• freshly grated
parmesan cheese
(to garnish)
Wash the courgettes and cut into 5mm (1/4in) slices.
Place the chopped fresh oregano in the Aroma Diffuser.
Add water up to the “Max” level.
Place the courgettes and mushrooms in the lower
steaming basket. Cover with the lid and steam for
15 minutes, stirring after 8 minutes, or until vegetable are
cooked but still crisp.
While the vegetables are steaming, cook the pasta in
salted boiling water as directed on the packet or until
only just cooked. Rinse in cold water and drain well.
Leave to cool slightly.
In a large serving bowl, combine the cooked pasta,
steamed vegetables, olives and feta cheese.
In a separate bowl combine the lemon juice, olive oil, salt
and pepper, and mix well. Pour over the pasta and toss
gently to mix. Garnish with a little additional chopped
fresh oregano, if desired.
Serve with freshly grated parmesan cheese.
Good warm or cold.
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Seafood skewers
• 450 g (1 lb)
monkfish tail fillet
• 8 large raw tiger
Serves
prawns
4
• 8 fresh queen
scallops
• 1 red pepper
• 1 yellow pepper
15 min. • wooden skewers
+ 1-2 hours about 20 cm
to marinate (8 inch) long
• juice of 1 lemon
• about 1 tblsp.
chopped fresh
12 - 15
thyme
min.
FOR THE
MARINADE
• 150 ml / 1/4pt
sunflower or olive
oil
• 1 tsp. fennel seeds
• 2 tsp. fresh chopped
thyme
• 2 dried bay leaves
• juice of 1/2 lemon
• salt and freshly
ground black
pepper
Remove the seeds from both the peppers and cut into
5 cm/2 inch squares.
Using a sharp knife cut the monkfish away from the bone
and cut into 5 cm/2 inch chunks.
Thread the fish and vegetables onto 4 short wooden
kebab skewers, beginning and ending with a piece of
pepper. Do not pack too tightly otherwise they will cook
unevenly.
Mix the marinade ingredients together. Leave the
kebabs to marinate in the refrigerator for 1 - 2 hours.
Add the fresh thyme to the Aroma Diffuser and fill up to
the “Max” level with the lemon juice.
Place the skewers in the lower and upper baskets. Cover
with the lid and steam for about 12 - 15 minutes or until
cooked through.
Serving suggestion:
Serve with brown rice or with wholemeal pitta bread.
Try this:
Instead of tiger prawns use whole raw prawns in their
shells.
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Salmon fillets steamed with basil
• 4 thick salmon
fillets (about 150g/
5 oz each)
Serves
•
4 tblsp. of olive oil
4
• juice of 1 lemon
• 8 torn basil leaves
• 500 g (1lb 2 oz)
20 min. fresh fine green
beans
• coarse rock salt and
pepper
10 - 12
min.
Place the lemon juice with the basil leaves torn into small
pieces in the Aroma Diffuser. Fill up with water untill the
“Max” level.
Wash and remove stalks from the fine green beans. Place
them in the lower steam basket, cover with the lid and
steam for 30 to 40 minutes, depending on how crisp you
like your vegetables. 12 - 15 minutes before the end of the
cooking time, put the salmon fillet in the fish tray and
continue cooking.
Mix the olive oil and the remaining lemon juice together.
On the serving dish, pour over the olive oil sauce and
sprinkle with a little of the basil. Serve the salmon on top of
the sauce and arrange the French beans around the
outside. Add salt and pepper.
Cod with spinach and mushrooms
cooked in lemony steam
• 700 g (1 1/2 lb) cod
steaks (cut 2 cm
thick)
Serves • 2 unwaxed lemons
4
• 1 bunch of fresh
parsley
• 400 g (14 oz) fresh
30 min. spinach
• 200 g (7 oz) button
mushrooms
• 4 tblsp. olive oil
• salt
10 - 12 • pepper
min.
Ask your fishmonger to cut the cod into 2 cm thick
steaks. Dry the fish in paper towel. Lightly salt and
pepper. Wash the lemons and dry them. Finely grate the
peel from the 2 lemons and squeeze the juice from one
lemon. Chop the washed and dried parsley. Mix the
parsley and the lemon peel and set aside.
Pour the juice of 1 lemon in the Aroma Diffuser and fill
up to the “Max” level.
Carefully wash the spinach and coarsely chop it (but
remove any hard stalks). Arrange it in the lower and
upper steam baskets. Wash the mushrooms and trim off
any long stalks. Thinly slice the mushrooms then arrange
them on top of the spinach in the lower and upper
baskets. Put cod steaks on the fish plate and sprinkle over
the parsleyed lemon peel. Drizzle over spray
2 tablespoons of olive oil. Place on top of the steam
baskets.
Put the lid on the steamer and cook for 15 - 20 minutes.
Arrange the fish and the vegetables on warmed plates
and drizzle with a little more olive oil.
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Spanish style chicken legs
Serves
2
20 min.
40 - 45
min.
• 2 chicken
drumsticks
• 50 ml (2 fl oz)
chicken stock
• 1 tblsp. olive oil
• salt and freshly
ground black
pepper
• 4 vine ripe or
flavoursome
tomatoes skins
removed
• 2 courgettes
washed
• 1 green pepper
seeds removed
• 1 tsp. frozen
chopped mixed
herbs
Put 50 ml chicken stock in the Aroma Diffuser (which is
up to the “Max” level).
Heat 1 tablespoon olive oil in a non-stick frying pan and
fry the chicken on all sides to brown. Place the chicken in
the lower basket. Season with salt and pepper. Cover with
the lid and steam for 15 minutes.
Cut the skinned tomatoes into quarters. Thickly slice the
courgettes and cut the pepper into strips. Place all the
vegetables and the herbs in the upper steam basket.
Continue to steam for 25 to 30 minutes longer. Serve the
chicken on warmed plates with the vegetables and
accompanied by saffron rice.
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Cauliflower with chive cream sauce
Serves
6
5 min.
• 1 medium size
cauliflower
• 250 ml (9 fl oz)
reduced fat cream
• 3 tblsp. chopped
fresh chives + an
extra 2 tsp for the
Aroma Diffuser
• salt and pepper
Put 2 teaspoons of chopped fresh chives in the Aroma
Diffuser and fill with water to the “Max” level.
Trim the cauliflower and cut into small florets of even
size and then wash it.
Place the cauliflower in the lower and upper steam
baskets. Cover with the lid and steam for 30 - 35 minutes
or until just tender.
In a saucepan gently heat the cream with salt and pepper.
Add the chopped chives.
30 - 35
min.
Arrange the cauliflower on a warmed plate and pour
over the chive cream sauce.
Variation:
Cook the cauliflower as below and serve with a herby dressing. In a screw top jar add
50 ml (3 tblsp.) olive oil, juice of 1 lemon, 1/2 tsp. chopped fresh mint, 1/2 tsp. chopped
fresh oregano, 1 tblsp. chopped fresh chives and 1 crushed garlic clove. Shake well to
mix. Pour the dressing over the cauliflower while piping hot and sprinkle with 25 g
(1 oz) toasted sliced almonds.
Chicken breasts in tarragon cream
sauce with vegetable ribbons
• 4 boneless chicken
breasts, skinned
(about 120 g/4 oz
Serves
each)
4
• salt and freshly
ground black
pepper
• 2 tblsp. finely
15 min. chopped fresh
tarragon
• 1 medium size
courgette, washed
18 - 25 • 1 carrot, peeled
• 3 leeks
min.
• 200 ml (7 fl oz)
reduced fat double
cream
Place 1 tablespoon chopped fresh tarragon in the Aroma
Diffuser and fill with water up to the “Max” level.
Place the chicken breasts in the lower steaming basket,
cover with the lid and cook for 10 - 15 minutes,
depending on their size and thickness.
Cut the white part of the leek into thin slices. Using a
vegetable peeler cut the carrot and courgette lengthwise
into long thin ribbons. Place in the upper basket
together with the leeks. Place the cream, remaining
chopped tarragon, salt and pepper in the rice bowl and
cover with cling film. Rest the rice bowl on the fish plate
and cover with the lid. Continue to steam for a further
8 - 10 minutes until the vegetables are cooked and the
sauce is warm.
Serve the chicken either whole or in slices on a warmed
serving plate. Cover with the tarragon cream sauce and
serve with the vegetable ribbons.
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Peas à la Française
• 500 g (1lb 2 oz)
frozen peas
• 5 lettuce leaves
Serves • 1 white onion
4
• 2 tsp. chopped fresh
thyme
• 25 g (1 oz) butter
• salt
15 min. • pepper
Cut the lettuce leaves into thin strips. Chop the onion.
Put one teaspoon of chopped thyme in the Aroma
Diffuser and fill up with water to the “Max” level.
Put the peas, lettuce, onion, and remaining chopped
thyme in the lower steaming bowl. Cover with the lid and
cook for 20 - 25 minutes. Collect the cooking juices. Mix
some of the cooking juices into the peas together with
the butter. Season. Serve.
20 - 25
min.
Freezing
This is particularly suitable for delicate herbs such
as parsley, basil, chervil, dill, tarragon, sorrel, chives,
etc. You can freeze whole herbs (washed, rinsed and
dried) in freezer bags placed in airtight plastic
containers.
Springtime ice cubes
Before putting them into the freezer, put a
redcurrant, a mint leaf or a raspberry in each cube.
An original idea for serving aperitifs or lemon
drinks.
Seasoned salt
Make your own seasoned salt with spices or herbs:
for example, mix ground celery seeds thoroughly
with ordinary table salt. This salt will really pep up
your tomato-based dishes, or salads.
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Vegetable medley
• 200 g (7 oz) carrots
• 200 g (7 oz) swede
• 200 g (7 oz) fine
Serves
green beans
6
• 200 g (7 oz) frozen
peas
• 1 tsp. chopped flat
leaf parsley
15 min. • salt and freshly
ground black
pepper
Peel and wash all the vegetables. Cut the carrots, swede,
and beans into julienne strips 1cm (1/2 inch) wide x 4 cm
(1 1/2 inch) long.
Put a teaspoon of chopped fresh flat leaf parsley in the
Aroma Diffuser and fill with water up to the “Max” level.
Put the prepared vegetables and the peas in the lower
basket, cover with the lid and steam for 25 - 30 minutes.
Remove the vegetables and season.
25 - 30
min.
Try this:
Use turnip instead of swede.
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Tomatoes stuffed with spinach
• 3 large firm
beefsteak tomatoes
• 300 g (11 oz)
Serves
spinach
3
• 2 tblsp. low fat
fromage frais
• 1 egg
• salt and freshly
15 min. ground black
pepper
• 2 tsp ground
nutmeg
10 min.
+ about
20 min.
Serving suggestion:
Serve with hot toast.
Place 2 teaspoons of ground nutmeg in the Aroma
Diffuser and fill with water up to the “Max” level.
Wash the spinach and steam in the lower basket for
10 minutes. After 5 minutes stir the spinach to ensure
even cooking. Press the spinach through a sieve or
colander to squeeze out the excess water. Chop the
spinach.
Cut a slice from the top of the tomato about a quarter of
the way down, scoop out the seeds and pulp with a
teaspoon. Salt the inside.
Beat the egg with the fromage frais, salt, and pepper.
Add the spinach. Stuff the tomatoes and replace the
tomato lids. Place the tomatœs in the lower basket. Cover
with the lid and steam for about 20 minutes. Serve hot.
Try this:
Instead of beefsteak tomatoes use 8 round courgettes and
steam in the 2 bowls for about 15 minutes.
Create a Mediterranean atmosphere
Frosted glasses
Using a small amount of lemon juice, dampen the rim of each
glass and turn it upside down onto a layer of coloured or natural sugar.
Remove immediately and tap gently to remove excess sugar.
For a delicately scented house
After drying them, burn orange and lemon rinds (or a bundle
of lavender) in the fireplace.
Fragrant sachets
Blend practicality with pleasure by making cloth or silk sachets,
containing a mixture of flowers and spices. Lavender, rosemary
and mint are the main plants that deter insects
and are effective against clothes moths!
These sachets are also an original gift to give friends who
come for the weekend. For a perfect present, embroider
their initials on the sachets!
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Oriental cuisine
For our European palates, oriental cuisine is a cuisine of sophisticated
dishes. It is a diverse, surprising and unusual cuisine.
Attempting to recreate the cuisine of a world region means respecting
the harmony between dishes and flavours. That said, you must also make
the most of our culinary differences without altering each one’s
authenticity.
Varied, often colourful and very much appreciated, the cuisine that
comes from Asia, India and the Middle East will give you the equilibrium
and harmony that are characteristic of the philosophy of these
civilisations.
All the nations of the Orient have one thing in common, resulting in a
culinary unity found nowhere else: namely, the blending of spices with
unrivalled skill taken to the extreme, which makes all these dishes a
highly colourful, fragrant and flavoursome success.
Dare to discover exotic aromas!
“5 Spice” Powder
A combination of chinese spices made up of equal
parts chinese pepper (Szechwan or black), star anis,
cinnamon, cloves and fennel. Popular in many chinese
recipes and you can add other spices to it.
Curry
Curry is a subtle and delicate combination
like turmeric, cardamom, ginger, coriander,
poppy seeds. It's spiciness when added
depends on the amount of chilli pepper
used.
22
of spices
nutmeg and
in recipes
or pepper
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Asian atmosphere
To add sparkle to your Asian meals,
place japanese lanterns on your table and replace
cutlery with chopsticks. Make original place markers
with the magic of origami (the japanese art of
folding that lets you create animals, for example,
out of a simple sheet of paper), or by writing the
name of each guest in japanese calligraphy on
rectangular pieces of paper.
Let your imagination run riot and your guests will be
delighted to take an active role in a party with a
unique and surprising atmosphere!
The mellowness of Oriental India
Serve dinner on a low table and use cushions instead
of chairs. Politely let your guests know they should
avoid wearing tailored clothes… they could be
extremely constricting!
To top off the effect, buy moroccan plates and
glasses, and matching napkins and place settings.
The table must look its sparkling best!
Incense
It’s true that when plants burn, they give off a
fragrance that has a chemical effect on the body.
In addition, they act imperceptibly on the astral and
mental levels. To delicately fragrance your home
without saturating the air, try burning incense
30 minutes before your guests arrive.
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Dim sum steamed with ginger
Serves
4
1 hour
30 - 35
min.
FOR THE DOUGH
• 250 g (8 oz) plain
flour
• 1 tsp baking powder
• 1/2 tsp. salt
• 1 beaten egg
• 75 ml (5 tblsp.) water
FOR THE PRAWN FILLING
• 250 g (9 oz) cooked
peeled prawns
• 1 handful of bean
sprouts
• 1 tsp. finely grated
fresh root ginger
• 1 tsp. fresh chopped
coriander
• 3 - 4 tblsp. sweet and
sour sauce
FOR THE AROMA
DIFFUSER
• 1 tblsp. finely grated
or chopped fresh root
ginger
To prepare the dough, put the flour, baking powder
and salt in a bowl. Add the egg and water and mix to
make a soft dough. Knead on a lightly floured board
until smooth. Cover with a damp cloth and set aside.
For the prawn filling, chop the prawns in small pieces.
Wash and chop the bean sprouts. Finely grate the root
ginger. Wash and dry the coriander, finely chop the
leaves and add to prawns together with the beans
sprouts, ginger sweet and sour sauce. Mix all these
ingredients.
To make the dim sum, knead the dough again until
smooth. Take pieces of dough about the size of a
walnut (makes about 24). Roll them into a ball
between your hands and then roll out into a thin
round about 10 cm (4 inch in diameter) using a rolling
pin (so that the dough is very thin). Place a teaspoonful
of filling on each circle of dough. Gather up the edges
of the dough into a point, then pinch together and
twist to seal. Cut 24 small squares of non-stick baking
parchment and put a dim sum on each with the sealed
edge on top. Place in the 2 steam bowls and fish plate
Add 1 tablespoon of finely grated or chopped fresh
ginger in the Aroma Diffuser and add water up to the
“Max” level. Cook for about 30 - 35 minutes or until
cooked through.
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Seafood ramekins
• 2 eggs + 1 egg yolk
• 50 g (2 oz) shelled
mussels
Serves • 50 g (2 oz) queen
6
scallops
• 50 g (2 oz) cooked
prawns
15 min. • 1 tblsp. Crème fraiche
or double cream
• 1 tsp. medium curry
powder
• 200 ml (7 fl oz) milk
25 - 30 • 20 g (3/4 oz)
cornflour (about 2
min.
heaped tblsp.)
• 10 g (1/4 oz) sesame
seeds
• 1 rusk
• sea salt
FOR THE AROMA
DIFFUSER
• 2 tsp. medium curry
powder
Put the cream in a bowl. Add the curry powder, a pinch of
sea salt and well drained seafood. Stir together.
Place 2 teaspoon of curry powder in the Aroma Diffuser
and fill with water up to the “Max” level.
Mix the cornflour with a little of the milk to form a paste.
Beat the two eggs and egg yolk together with the
remaining milk. Add the cornflour paste and beat until well
mixed. In a separate bowl, break the rusk into fine crumbs,
add the sesame seeds and mix. Grease six small ramekins.
Place the seafood mixture in the base of the ramekins.
Slowly pour in the egg mixture. Sprinkle the sesame and
breadcrumb mixture on top.
Place the ramekins in the 2 steam baskets.
Cook for about 25 - 30 minutes, the exact time will depend
on the size of the ramekins (use the point of a knife to
check if the mixture has set).
Try this:
Substitute 150 g of seafood mix instead of the mussels,
scallops and prawns.
The benefits of scented oils
Once evening falls, sprinkle a few drops of
scented oil onto a light bulb (before turning it on).
Scented oils are often associated with relaxation.
They also awaken the senses: it is said that rose,
jasmine and patchouli are aphrodisiacs…Diffused in
your home, they create a relaxing mood and
encourage meditation.
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Moroccan minted
couscous salad
• 200 g (7 oz)
couscous
• 350 ml (12 fl oz)
Serves
boiling vegetable
4
stock
• 1 tsp. olive oil
• 3 stems of fresh
mint
15 min. • 1 bunch spring
onions, finely sliced
• 1/4 cucumber
• 4 firm tomatoes
• 1/2 red pepper,
11 min.
deseeded and finely
diced
• 4 tblsp. chopped
fresh parsley
• 2 tblsp. chopped
fresh mint
FOR THE DRESSING
• 5 tblsp. olive oil
• 5 tblsp. lemon juice
• 1 crushed garlic
clove
• salt and freshly
ground white
pepper
Place the fresh mint in the Aroma Diffuser and fill with
water up to the “Max” level.
Place the couscous in a shallow heatproof dish that will
fit in the lower steaming basket. Pour in the boiling hot
stock, plus the olive oil and leave to stand for 5 minutes.
Leave the dish of uncovered and place in the lower
basket. Put the lid on the basket and steam for
11 minutes. Place in a large salad bowl and fluff up with
a fork. Leave to cool completely.
Meanwhile, slice the spring onions. Scoop out the seeds
from the cucumber and finely dice the flesh. Cut the
tomatoes in half and scoop out the seeds, then dice the
flesh. Mix the dressing ingredients together.
Add the vegetables, parsley, mint, and dressing to the
couscous and mix well. Leave to chill in the refrigerator
until required. Ideally chill for a few hours to allow the
flavours to develop fully.
Serving suggestion:
Serve with kebabs and other barbecued foods.
Try this:
Serve the couscous warm and add 100 g (4 oz) cooked
shelled prawns together with the vegetables.
Stay healthy!
There is nothing like a cup of herbal tea with
some fresh ginger to fight low morale and feelings
of fatigue. This is an ancient remedy for
sluggishness and colds.
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Warm curried prawn salad
• 5 tablespoons olive
oil
• 24 large raw tiger
Serves
prawns (unshelled)
4
• 1/2 packet red leaf
salad
• 1/2 packet frizzy
20 min. salad
• 2 teaspoons of
sherry vinegar or
red wine vinegar
• salt
12 - 15 • pepper
• 1 tsp. french
min.
mustard
• 10 g (1/4 oz) rock
salt crystals
• 2 teaspoon medium
curry powder
Peel the prawns.
In the Aroma Diffuser add the salt crystals, 1 tablespoon
of olive oil, the curry powder and fill up with water up to
the “Max” level.
Put the prawns in the 2 steam bowls and cook for
12 to 15 minutes.
Meanwhile wash and dry the two salads. Mix them in a
salad bowl. Make a vinaigrette with the rest of olive oil,
the mustard and the vinegar. Add salt and pepper. Pour
the vinaigrette over the salad and toss. Place the salad on
serving plates and place the warm prawns on top. Serve
immediately.
Spiced Tea
1 pinch Ceylon tea
2 cloves
1 cinnamon stick
3 cardamom pods
sugar
Boil all the ingredients in a saucepan for 5 minutes.
Filter before serving and sweeten to taste.
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Salmon yakitori served with
saffron new potatoes
Serves
4
• 4 x 120 g (4 1/2 oz)
pieces of thick
salmon fillet
• 700 g (1 1/2 lb)
small baby new
potatoes
• saffron strands
15 min. FOR THE YAKITORI
+ 4-6 h MARINADE
to marinate
• 5 tblsp. light soy
sauce
• 5 tblsp. fish stock
• 5 tblsp. dry white
wine
40 - 45
• 3 tblsp. dry sherry
min.
• 1 finely chopped
garlic clove
(optional)
To make the Yakitori marinade, mix all the ingredients together.
Skin the salmon. Place in a shallow dish and pour over the sauce.
Leave to marinate for 4 - 6 hours in the refrigerator.
Wash and peel the new potatoes. Mix a pinch of saffron with
some water and leave the peeled potatoes to soak in the saffron
water for 15 minutes. Drain well.
Put a pinch of saffron in the inner side of the Aroma Diffuser
and add some water up to the “Max” level.
Place the washed new potatoes in the lower basket. Cover with
the lid and steam for 40 - 45 minutes. 15 minutes before the end
of the cooking time, put the salmon in the fish tray and place on
the basket. Cover with the lid. The exact cooking time for the
salmon and potatoes will depend on their size and thickness. Any
drips from the salmon will not spoil the potatoes. If the salmon is
ready before the potatoes, remove it and keep it warm.
Serving suggestion:
Serve with asparagus tips and steam in the upper basket for
16 - 21 minutes.
Oriental steamed trout with
black bean sauce
Dry the fish with paper towel and trim off any fins, but leave the
head and tail on. Season the inside. Using a sharp knife, make
about 3 diagonal slashes at 2.5 cm (1 inch) intervals on each side
of the fish. Place in the fish in a shallow non-metallic container.
Combine the soy sauce, lemon juice and rind, dry sherry, sugar
and garlic together. Mix in 1 teaspoon of the ginger. Pour over
the fish and leave to marinate for 30 minutes.
Put a teaspoon of grated ginger in the Aroma Diffuser and fill
with water up to the “Max” level.
Trim off and discard the leaves from the spring onions and cut
into very thin matchstick strips. Mix together the remaining
lemon rind, half the spring onions and 1 teaspoon of ginger.
Remove the fish from the marinade and stuff the slits with the
lemon and onion mixture. Place in the fish tray. Pour the black
bean sauce into the rice bowl, cover with cling film and place in
the lower basket. Position the fish tray on the basket and cover
with the lid. Steam for 20 - 25 minutes or until the fish is tender.
P
lace the fish on warmed plates. Pour over the hot sauce and
TO SERVE
• 1/2 x 450 g jar black arrange the remaining shredded spring onion on top. Garnish
with the slices of lemon and chopped coriander.
bean sauce
• 1 lemon thinly
Serving suggestion:
sliced
Serve with plain steamed or boiled rice.
• freshly chopped
coriander
28
• 3 small gutted
rainbow trout
(which will fit in the
Serves
fish tray)
3
• 2 bunches spring
onions
• 3 tsp. finely grated
fresh ginger root
15 min. • 3 tblsp. light soy
+ 30 min. sauce
to marinate • juice and grated
rind of 1 lemon plus
juice of 1/2 lemon
• 3 tblsp. dry sherry
20 - 25
or rice wine
min.
1/2 tsp. sugar
• 1 finely chopped
clove of garlic
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er.
e.
n
h
d
on
ny
is
Monkfish with chinese
cabbage and fresh ginger
he
e
• 800 g (1 3/4 lb)
monkfish tails
• 70 g (3 oz) fresh
Serves
root ginger, peeled
4
• 400 g (14 oz)
Chinese leaf
• leaves from 1 head
of celery washed
10 min. • 4 small red hot
jalapeno peppers
• 2 green peppers
• coarse sea salt
25 - 30 • olive oil
min.
.
Place the whole piece of monkfish in the lower basket.
Sprinkle over three pinches of coarse salt and finely grate
on 1 teaspoon of the freshly peeled ginger.
In the upper steam basket, put the celery leaves. Remove
the seeds from the green peppers and cut into thick slices.
Remove the seeds from the 2 small jalapeno peppers and
cut into thick slices. Arrange them next to the celery leaves.
Remove and wash 5 or 6 chinese cabbage leaves. Arrange
them in the fish plate but leave sufficient space around the
edges for the steam to get through.
Put 1 tablespoon of finely grated fresh ginger in the Aroma
Diffuser and add some water to the“Max” level.
Cook for about 25 - 30 minutes until the fish is cooked. On
warmed serving plates arrange a pile of the Chinese
cabbage drizzled with olive oil. Cut pieces of monkfish
(without any central fish bone) for each person and place it
on the cabbage; garnish with some celery leaves, grated
ginger, a pile of green peppers and slices of whole red hot
pepper on the side. Serve with saffron rice.
Serving suggestion:
Add a few juniper berries and whole pink peppercorns to the cabbage when cooking. Just
before serving drizzle with some very fruity “green colour” olive oil over the monkfish
steaks.
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Sweet and sour chicken
• 2 boneless
chicken breasts
• 1 tblsp. finely
Serves
grated root ginger
2
• 1 x 300g jar sweet
and sour sauce
without
vegetables
10 min. • 1/2 x 430g can
pineapple pieces,
drained
• 1/2 red or green
pepper, diced
23 - 26
min.
Put one tablespoon of grated ginger in the Aroma
Diffuser and add some water up to the “Max” level.
Put the sweet and sour sauce in a shallow heatproof dish
that will fit in the upper basket of the steamer. Stir in the
pineapple and green pepper. Cover with cling film. Steam
for about 10 minutes.
Meanwhile, skin the chicken and slice into 1 cm (_ inch)
strips. Arrange the chicken in an even layer over the
lower basket. Steam for a further 13 - 16 minutes until
the chicken is cooked.
Serve on a bed of cooked rice on warmed serving plates
and arrange the chicken strips in the centre. Pour over the
hot sweet and sour sauce and serve immediately.
Variations: Instead of chicken use strips of pork fillet
instead.
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Chicken chow mein salad
• 1 tblsp. finely
grated fresh ginger
• 4 skinless and
Serves
boneless chicken
4
breasts (about
575g/1 1/4 lb)
• 100 g (4 oz)
mange tout
15 min. • 6 mushrooms,
sliced
• 6 spring onions,
sliced in 1cm (1/2
20 min. inch) lengths
• 1 red pepper,
deseeded and
diced
• 100 g (4 oz) bean
sprouts
• 4 tblsp. reduced
fat mayonnaise
• 2 tblsp. reserved
cooking juices
• 2 tblsp. light soy
sauce
• salt and pepper to
taste
• cooked chow mein
noodles
• green salad
Put one tablespoon of grated ginger in the Aroma
Diffuser and add some water up to the “Max” level.
Place the chicken breasts in the lower steaming basket,
place the upper basket in position and cover with the lid
and steam for about 20 minutes, depending on the size.
12 minutes before the end of the cooking time, carefully
remove the lid and add the mange tout, mushrooms and
spring onions and continue steaming. Retain the cooking
juices from the drip tray.
Transfer the vegetables to a large serving bowl. Cool the
chicken pieces slightly and then dice. Add the chicken, red
peppers and bean sprouts. Mix well.
Blend the mayonnaise, 2 tablespoon of the reserved
cooking juices, soy sauce, salt and pepper together. Cover
and chill in the refrigerator until ready to serve.
Serve on a bed of green salad, topped with chow mein
noodles.
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Creole cuisine
Whether it comes from Guadeloupe, the West Indies or the Caribbean,
Island cuisine is a combination of European, African and American
culinary traditions.
When you invite your guests to set off in search of unexpected flavours
and aromas the dinner party is bound to be festive! Creole cuisine inspires
thoughts of holidays, like wandering along beaches in faraway lands. As a
result, this cuisine has become the inner sun of a thousand flavours and
aromas opening up distant horizons. Very few types of artistic expression
reveal more about a civilisation than its culinary art.
Tomato Ginger Rougail
Ingredients: 2 small tomatoes – 1 small onion
1 piece of root ginger – chilli peppers (the quantity according to
your taste)– salt – oil
Crush the chilli peppers with the salt and ginger. Chop the tomatoes
into small pieces then finely slice the onions. Mix everything together
by lightly grinding it with a pestle or using a small spoon to crush it
(the rougail should not be a purée).
Served on the side, this rougail adds spice to all your dishes.
Coco Punch
Grog
Into a glass jug:
Pour 1/4 litre white rum
100 ml golden syrup
Add peel from 2 or 3 limes,
cinnamon and nutmeg,
1 split vanilla pod,
1/2 litre coconut milk.
Stir everything together with a
spoon. Place in the refrigerator
for 3 or 4 hours. Serve very
cold in a glass or in a coconut!
1 pinch tea
1 spoonful whisky or rum
3 cloves
1 cinnamon stick
Juice of half a lemon
Pour all the ingredients into a
glass. Add boiling water and
sugar or honey, whichever you
prefer. Leave to infuse for
about 3 minutes.
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Island atmosphere
Fragrances for the table
Adorn your tables with fragrant decorations: a
basket made of cinnamon sticks, a saucer filled
with scented rose petals or exotic flowers.
Brightly coloured ice cubes
Green, yellow or pink ice cubes!
All you have to do is add a few drops of mint,
grenadine or lemon syrup to your ice cube tray.
Improvise single flower vases
Fill fruit bowls, preferably transparent ones, with
water and float colourful stem-less flowers in them.
If you are planning a meal with flavours from the
islands, choose exotic flowers!
Fruity scents
Use cinnamon sticks for knife blocks. Put
flamboyantly coloured spices in saucers then place
them on the table.
Coordinate your tablecloth and napkins with the
colours of the spices.
Stick cinnamon sticks or vanilla pods into
flowerpots filled with sand.
Exotic drinks
Serve drinks in pineapple shells that have had the
flesh scooped out. Decorate with mini fruit kebabs
on cocktail sticks and cocktail umbrellas.
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Eggs poached with smoked
salmon and coconut milk
• 4 eggs
• 100 g (4 oz) smoked
salmon, cut into
Serves
small pieces
4
• whole coriander
seeds*
• 8 stems of fresh
10 min. coriander, coarsely
chopped
• 1 small can of
coconut milk (about
200 ml/7 fl oz)
20 - 22
min.
• groundnut oil or
butter
Lightly grease four high sided ramekins with a little
groundnut oil or butter. Place the salmon in the 4 dishes.
Break an egg in each ramekin. Add two table spoonfuls of
coconut milk and some coarsely chopped coriander.
Place a few coriander seeds and some coconut milk in the
Aroma Diffuser up to the “Max” level.
Place in the lower steam basket. Steam for about 20 to
22 minutes, less for lightly set eggs. Turn out onto warmed
plates with the salmon on top, surrounded by the coconut
cooking juices. Serve immediately with hot toast.
* Coriander seeds are available from large supermarkets or
specialist delicatessens.
Try this:
Instead of smoked salmon, use 100 g salmon eggs or trout eggs.
Mango Rougail:
Ideal served with fish.
2 green mangoes, 1 small onion, 1 or 2 chilli peppers, salt, oil.
Peel the mangoes, cut the flesh and chop it roughly into
small cubes. Soak the cubes in slightly salty water for about
20 minutes, then pat them dry with kitchen towel. Slice the
onion and add to the mango. Crush the chilli peppers together
with the salt. Combine all the ingredients together and add
about 3 tablespoons of oil.
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Sea bass steamed with
mint and cinnamon
• 4 x 250 g small
whole sea bass,
with skin on
Serves
• 2 tblsp. olive oil
4
• 1 teaspoon ground
cinnamon
• 3 stems of fresh
10 min. mint
• 70 g (3 oz)
semolina
• 10 g ( 1/4 oz)
coarse sea salt
20-25
min.
• salt
in total • pepper
Ask your fishmonger to prepare the fish and remove the
head, but leaving the skin on.
Place the fresh mint and ground cinnamon in the Aroma
diffuser and fill with water up to the “Max” level.
Put 350 ml (12 fl oz) of boiling water in the rice bowl,
together with the coarse salt, semolina and a tablespoon
of olive oil. Place in the lower steaming basket, cover with
the lid and steam for 10 minutes.
Arrange the sea bass in the fish tray, and lightly brush
with olive oil.
Place the fish on top of the steam basket where the
semolina is cooking and continue steaming for a further
12 - 15 minutes.
TO GARNISH
• a few fresh mint
leaves
• 2 cinnamon sticks
• 1/2 lemon, sliced
or cut in wedges
Serve the semolina on warmed plates, arrange the sea bass on top and season with salt
and pepper. Add a slice or wedge of lemon. Garnish with fresh mint leaves and a stick of
cinnamon.
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Moist chocolate pudding
steamed with vanilla
FOR THE PUDDING
• 15 g (1/2 oz)
cocoa powder
Serves • 2 tablespoons
6-8
boiling water
• 100 g (4 oz) self
raising flour
• 1/2 level teaspoon
20 - 25
baking powder
min.
• 115 g (4 oz) light
brown muscovado
sugar
• 2 medium size
45 - 50
eggs
min.
• 1 teaspoon vanilla
extract
Cut a piece of greaseproof paper to fit the top of the rice bowl and
set aside. Line the rice bowl with cling film.
Place 1 tablespoon vanilla extract in the Aroma Diffuser and fill
with water up to the “Max” level.
Sift the cocoa powder into a large mixing bowl. Add the
2 tablespoons boiling water and whisk together using any electric
mixer or whisk, to make a thick paste. Add all the remaining
pudding ingredients and whisk for 1 minute with an electric mixer,
slightly longer if making by hand.
Pour the chocolate mixture into the rice bowl. Butter the underside
of the greaseproof paper and place on top of the pudding. Cover
the rice bowl with the cling film and put in the upper steam basket
(not the lower basket ). Cover with the lid and steam for 45 - 50
minutes.
Break up the squares of chocolate and cut each square in half. Place
the chocolate and the cream in a suitable container that will fit on
FOR THE SAUCE
the fish plate. Cover with cling film. 15 - 20 minutes before the end
• 125 g (4 1/2 oz)
of cooking place the container on the fish plate and cover with the
good quality plain lid and continue steaming the pudding.
cooking chocolate
Briskly beat the chocolate and cream together with a small whisk
• 142 ml (5 fl oz)
pot low-fat double until smooth. Turn out the chocolate pudding, cut into pieces and
serve in individual bowls with the warm chocolate sauce.
cream or double
Try this:
cream
Delicious served with stewed cherries flavoured with Kirsch.
FOR THE AROMA
For a sweeter sauce, you may prefer to use half plain chocolate and
DIFFUSER
half milk chocolate.
• 1 tablespoon
vanilla extract
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Apple compote with cinnamon
• 1 kg (2 1/4 lb)
cooking apples
(such as Bramleys)
• 2 tablespoons
ground cinnamon
• about 100 g (4 oz)
sugar
Serves
4
Peel, core and cut apples into quarters.
Put the ground cinnamon in the Aroma Diffuser and fill
with water up to the level “Max”.
Put the apples in the 2 steam baskets and cook for
20 - 25 minutes. Remove the apples and crush them, stir in
sufficient sugar to your taste. Serve hot or cold.
10 min.
20 - 25
min.
Cabinet pudding steamed
with vanilla
d
• 6 trifle sponges
• 75 g (3 oz) glacé
cherries
Serves • 2 large eggs
6
• 25 g (1 oz) caster
sugar
• 568 ml (1 pt) milk
• 3 tsps. vanilla
15 min. extract (2 tsps. for
+ 30 min. Aroma Diffuser)
standing time
e
t
12 - 17
min.
ce
d
e
d
Cut each trifle sponge into 6 cubes. Cut the cherries into
quarters.
Beat the eggs, sugar, milk and 1 teaspoon vanilla extract
together in a large bowl. Add the cherries and sponge
cake, and gently mix together. Leave to stand for
15 minutes.
Put 2 tsps. vanilla extract in the Aroma Diffuser and fill
up with water until the “Max” level.
Pour the mixture into six well greased 150 ml (1/4 pint)
individual heatproof pudding basins. Cover each with
cling film. Place in the lower and upper steam baskets.
Steam for about 40 minutes or until set. Carefully loosen
the edges and turn out onto warmed plates.
Serving suggestion:
Serve warm or cold with double cream or Greek style natural yoghurt.
Try this:
Add 75g (3 oz) dried fruit instead of cherries.
Vanilla
A vanilla pod in your sugar bowl will impart a delicious flavour.
Leave the vanilla to flavour the sugar for at least a month. Add
a vanilla pod to your rum bottle.
The rum will taste the better for it. Blanche your vanilla pod before
cutting it open: its flavour will be enhanced.
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Cranberry and apple rings
• 1/2 tsp. ground
cinnamon
• 1/2 tsp. ground
Serves
cloves
4-6
• 900 g (2 lb) eating
apples (such as
Braeburn or Cox)
• 8 tblsp.
10 min. (about 75g /3oz)
sweetened dried
cranberries
12 - 17
min.
Peel and core the apples, and cut them inot 5mm (1/4
inch) thick rings. If preferred, the apples can be left
unpeeled.
Add the ground cinnamon and ground cloves to the
Aroma Diffuser and fill with water up to the “Max” level.
Place the apples and cranberries in the lower steam
basket and cook for 12 - 17 minutes, stirring after about
10 minutes.
Place the cooked apple in a serving bowl and pour in the
cooking juices from the drip tray. Serve immediately.
Papaya
Papaya, a fruit that is rich in Vitamin C, undoubtedly comes
from the Americas even though it is also cultivated in the major
tropical regions. Contrary to popular belief, papaya seeds are
edible. They taste slightly peppery and spicy. You can rinse them
and use as a garnish, or dry them and grind them for use as
seasoning for your dishes.
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Chestnut pudding steamed
with rum
• 350 g (12 oz)
canned
unsweetened
Serves
chestnut puree
6
• 100 ml (4 fl oz)
reduced fat double
cream
20 min. • 5 beaten eggs
• 75 g - 150g
(3 - 5 oz) caster
sugar
30 min.
• 50 g (2 oz) raisins
• 50 ml (3 tblsp.)
rum
• 30g (1 oz) toasted
sliced almonds
Pour the rum in the Aroma Diffuser.
Mix the chestnut puree with the cream, using a whisk,
until well blended together.
Beat in the eggs, sugar to your taste and raisins. Divide
into 6 buttered ramekins and cover with cling film. Place
in lower and upper steam basket, cover with the lid and
cook for 30 minutes.
Leave to cool. Unmould and sprinkle with the toasted
almonds. Serve with apricot sauce, flavoured with
1 teaspoon of rum.
Try this:
Soak the raisins in the rum for a few hours, then strain
off the rum for use in the Aroma Diffuser.
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Crème caramel
Serves
6
FOR THE CARAMEL:
• 100 g (4 oz)
granulated sugar
• 4 tblsp. cold water
FOR THE CUSTARD:
• 3 medium eggs
20 min. • 25 g (1 oz) caster
sugar
• 1 tsp. vanilla
extract
20 - 25 • 450 ml (3/4 pt)
min.
warm milk
• 6 individual
moulds or small
ramekin dishes
FOR THE AROMA
DIFFUSER:
• 1 tsp. vanilla
extract
Well grease the ramekin dishes with butter. Place the
granulated sugar and water in a small saucepan. Dissolve
the sugar over a low heat. Bring to the boil and boil
gently until the sauce turns a golden brown colour. Evenly
coat the base and sides of the dishes, quickly tilting the
dish before the caramel sets.
Pour a 1 tsp. of vanilla extract in the Aroma Diffuser and
fill with water up to the “Max” level.
Beat the eggs, caster sugar and the rest of vanilla extract
together. Gradually pour in the warm milk, stirring
continuously. Strain the custard into the dishes and cover
with cling film. Place 3 dishes in the lower basket and the
remainder in the middle basket. Cover with the lid and
steam for 20 to 25 minutes.
Remove cling film and leave to cool completely. Chill well
in the refrigerator, preferably until the next day, before
turning out. To serve, loosen the top and sides then turn
out onto a plate.
Try this:
For coffee crème caramel, dissolve 1 level tablespoon instant coffee powder when
warming the milk. Also, add 2 tablespoons of rum to the beaten egg mixture.
Suggestion:
Accompany this dessert with small biscuits.
40
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