10
Steamed Seafood
Skewers (serves 4)
2 garlic cloves
Crushed juice of 2 lemons
2 teaspoons fresh basil
leaves, finely chopped
560g/1lb 4oz monkfish or
kingclip fillets, cut into
2.5/1inch pieces
16 large raw peeled
prawns
8 bay leaves
Salt and freshly ground
black pepper
1
Mix the garlic lemon juice
and basil together in a
bowl. Mix in the fish and
leave for 5 minutes.
2
Take 4 wooden skewers
and thread the fish, fennel,
prawns and bay leaves
alternately onto each
skewer.
3
Place the skewers in the
bottom tier, season with a
little salt and pepper for 5-
8 minutes.
Preparation time 15
minutes, plus marinating.
Cooking time 5-8 minutes.
Steamed Spicy
Meatballs with Tomato
Salsa (serves 4)
750g/1lb 10oz extra lean
beef mince
1 onion, finely chopped
1 tablespoon fresh parsley,
finely chopped
1 garlic clove, crushed
2 teaspoons ground cumin
2 teaspoons ground
coriander
1/2
teaspoon cinnamon
1/2
teaspoon cayenne
pepper
1 egg, beaten
Salt and freshly ground
black pepper
For the salsa:
8 tomatoes, peeled, de-
seeded and diced
2 spring onions, finely
chopped
2 tablespoons passata
1 tablespoon fresh thyme,
finely chopped
1
Place all the ingredients for
the meatballs in a large
bowl and mix thoroughly.
Season generously and
with wet hands shape the
meat into golfball-sized
rounds.
2
Place the meatballs in the
bottom tier and steam for
20 minutes.
3
Mix together all the
ingredients for the salsa
and serve cold with the
meatballs.
Preparation time 30
minutes.
Cooking time 20 minutes.
Steamed Pork Rolls
with Chinese
Vegetables and Ginger
(serves4)
4x113g/4oz pork
escalopes
1 garlic clove, crushed
2 tablespoons soy sauce
113g/4oz baby whole
sweetcorn, halved length
ways
85g/3oz mange tout
4 spring onions, sliced
2.5cm/1inch piece root
ginger, peeled and finely
sliced.
1
Place the pork escalopes
between two sheets of
cling film and lightly beat
out to 5mm/1/4inch
thickness.
Place in shallow bowl.
2
Mix the garlic clove and
soy sauce together and
pour over the escalopes.
Leave for 10 minutes to
marinate.
3
Lay out the escalopes on a
board and pile a small
handful of the vegetables
and ginger in the middle of
each piece of meat. Roll
up and secure with a
toothpick. Place in the
bottom tier. Steam for 18-
20 minutes
Preparation time 20
minutes, plus marinating.
Cooking time 20 minutes.
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