Our favourite steamed food recipes
It’s a bit of a given that January marks a change for many people. Whether that’s giving something up, embarking on a new exercise regime or simply eating better, health is at the forefront of people’s minds. Fortunately we have created a number of products that help with any healthier, New Year’s cooking.
One of these, the Morphy Richards Intellisteam is a versatile, yet simple-to-use steamer that will work well in any kitchen. This week we have pulled together some of our favourite recipes that will help to make the most out of your steamer, and complement any New Year’s diet.
Steamed oriental salmon:
• 150g/5¼oz salmon fillet
• 2 spring onions, sliced lengthways
• 1 tomato, cut into quarters
• 2 tablespoons of soy sauce
• ½ lemon, juice only
• 1 tablespoon of vegetable oil
• 1 teaspoon of sesame oil
1. Place the fillet of salmon into the Intellisteam, and set to cook for 8 minutes,or until the salmon is cooked through.
2. After a couple of minutes, add spring onions and tomatoes into separate compartments and steam for 6 minutes.
3. Meanwhile, mix soy sauce, lemon juice, vegetable oil and sesame oil in a bowl. Make sure to do this thoroughly.
4. Remove the salmon and vegetables from the steamer and place onto a serving plate. Drizzle the sauce over and serve.
Can also be served with potatoes, as pictured.
Steamed chicken with creamy leeks and mushrooms
• 4 sprigs of tarragon
• 4 skinless chicken breasts
• 2 shallots, finely chopped
• 1 leek, diced finely
• 200g/7oz chestnut mushrooms, sliced
• 2 tbsp olive oil
• pinch curry powder
• pinch saffron strands (steeped in a little water) or turmeric
• small bunch flat leaf parsley, chopped
• 100ml/3½fl oz low fat fromage frais
• sea salt and freshly ground black pepper
1. Decorate each chicken breast with a sprig of taragon and place in the steamer for 15 minutes until cooked through.
2. In a pan, sweat the shallots, leeks and mushrooms in oil together with the curry powder and saffron for a few minutes until softened but not brown.
3. Add the parsley and fromage frais, bring to the boil and simmer gently for a few minutes. Season and serve with the steamed chicken breasts.
Lamb with Oregano and Tomato
• 4 x 110-125g (4-5oz) lamb leg or lamb rump steaks
• 1x Tbsp olive oil
• 1x Large garlic clove, crushed
• 2x Tbsp tomato puree
• 1 Tsp dried oregano
• Salt and freshly ground black pepper
• 750g (1lb 11oz) Baby new potatoes, scrubbed
• 1x Tbsp olive oil
• 1x Tsp finely grated lemon zest
• 2x Mint sprigs
• 400g (14oz) Carrots, sliced
• ½ Tsp cumin seeds (optional)
• 10g (1/3oz) Butter
• Mint sprigs
1. Put lamb steaks into a non-metallic bowl and add the olive oil, garlic, tomato puree and oregano. Season with salt and pepper, then toss to coat. Cover and refrigerate for at least 30 minutes.
2. Put lamb steaks in back container.
3. Position divider wall in front container. Toss potatoes in olive oil and lemon zest, then tip compartment and add mint sprigs. Place carrots in remaining compartment, sprinkle with cumin seeds (if using) and put butter on top
4. Set time for lamb using chicken pre-set (27 mins). Set time for carrots using root vegetable pre-set (35 mins) then adjust to 30 minutes. Set time for potatoes using pre-set for root vegetables (35 mins).
Serve garnished with mint sprigs.
Lamb can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.