Steamed Lemon and
Thyme Couscous with
Courgettes (serves 4)
227g/8oz couscous
284ml/
1/2
pint vegetable
stock
Juice and zest of
1/2
lemon
1 tablespoon chopped
fresh thyme
283g/10oz courgettes, cut
into 1cm/
1/2
in cubes
Salt and freshly ground
black pepper
113g/4oz cherry tomatoes
halved
1
Place the couscous in a
bowl and pour over the hot
stock. Add the lemon zest,
lemon juice and thyme.
Cover with cling film and
leave for 5 minutes.
2
Sprinkle the courgettes
with salt and pepper and
place in the bottom tier of
the steamer.
3
Line the middle tier with a
clean J-cloth or muslin and
spoon the couscous into
the middle. Cover and
steam for 8 minutes.
4
Spoon the couscous into a
bowl and stir in the
courgettes followed by the
cherry tomatoes.
Serve hot or cold.
Preparation time 15
minutes.
Cooking time
approximately 13 minutes.
Steamed Caribbean
Fish (serves 4)
4x 170g/6oz red snapper
1420ml/
1/2
pints water or
fresh fish stock
2 bay leaves
1 sprig fresh parsley
1 sprig fresh thyme
1 onion, thinly sliced
For the marinade;
Juice of 2 limes
3 garlic cloves, crushed
4 allspice berries, crushed
1 fresh red chilli, de-
seeded and chopped
Salt and freshly ground
black pepper
1
Prepare the fish: snip off
the fins with scissors, cut
off the heads and scrape
off the scales with a
kitchen knife. Slit down the
belly and remove the guts.
Wash each fish thoroughly
under running cold water,
then pat dry with kitchen
paper.
2
Mix all the marinade
ingredients together. Place
the fish into a shallow dish
and pour the marinade
over the top. Leave in a
cool place for at least 30
minutes.
3
Remove the fish from the
marinade and place in the
bottom tier.
Steam for 18-20 minutes.
Preparation time 15
minutes, plus marinating.
Cooking time 18-20
minutes.
Steamed Chicken
Pepper and Lime
Skewers (serves 4)
4x142g/5oz skinless
chicken breasts, cut into
2.5cm/1inch pieces
1 garlic clove
Crushed juice and zest of 1
lime
8 bamboo skewers
1 red pepper, de-seeded
and cut into 2.5cm /1inch
pieces
Salt and freshly ground
black pepper
2 tablespoons chopped
coriander
1
Place the chicken pieces in
a bowl and stir in the garlic
and juice and zest of the
lime.
Leave for 10 minutes.
2
Thread the chicken pieces
onto the skewers
alternating with the
peppers.
3
Season with salt and
pepper and place in the
bottom tier for 15 minutes.
Just before serving,
sprinkle with coriander.
Preparation time 15
minutes, plus marinating.
Cooking time 15 minutes.
9
48751 rev1 29/3/07 13:43 Page 9
