Steamy

By Scott Marley

Steaming is one of the simplest and healthiest ways to cook fresh ingredients. Meat, fish and vegetables are placed over a pan of simmering water or broth. As the steam rises the ingredients are cooked in their own juices. No fat or oil is required and because the food isn't in contact with the liquid, less nutrients are lost. If you use herbs and spices as a bed for fish and poultry it will infuse the flavours. Similarly adding wine or lemon rind to the liquid will add flavour to whatever is cooking above. Steaming produces succulent and tender results, but be careful of over cooking as steaming times can't be precise. Here are 5 recipes for you to get steamy with... Steamed chicken with shitake mushrooms, spinach and tallegio  Gently fry half a finely chopped onion in a mix of butter and oil. Add 160g shitake mushrooms and carry on cooking for 2-3 minutes. Add a dash of white wine and 2 handfuls of shredded spinach. Season well and cook until really soft. Make slits in 4 large chicken breasts, fill with the stuffing mix and ½ sliced tallegio cheese. Wrap each in foil and steam for 15-20 minutes or until cooked through Thai prawn broth Simmer 1 ¼ litres vegetable stock along with 3 spring onions, sliced, 1 tbsp chopped coriander, 1 stem lemongrass, 1 tbsp soy sauce, 1 tbsp fish stock, 4 slices ginger and 1 chopped red chilli for 20 minutes, with the lid on. Bring to the boil, add ½ shredded Chinese cabbage and 200g halved baby corn (for a main course style soup and noodles you can add noodles at this stage). Steam 400g raw tiger prawns on top of the broth until pink and cooked. Serve in deep bowls with fresh chopped coriander. Baby cabbage stuffed with pork Mix 500g pork mince with 1 tbsp soy sauce, 1 tin water chestnuts, chopped, 1 large thumb ginger, grated, 2 tbsp oyster sauce, 4 chopped spring onions and lots of salt and pepper. Spoon the the pork mixture into 4 baby green cabbage leaves. Top with a leaf and steam for 10-15 minutes. Serve with sweet chilli sauce and stir-fried rice . Potato and asparagus salad with mint and orange Place 550g new potatoes into the steamer with the rind of half an orange and 2 sprigs mint. Steam for 5-10 minutes or until nearly cooked. Add 200g asparagus tips - and steam for a few minutes. Toss with 1 tbsp fresh mint, salt, pepper and a creamy French dressing. Cinnamon fruit parcels Put approximately 1 ½kg fruit - for example pink pears, diced plums, and frozen summer fruits into a bowl. Sprinkle over a little brown sugar and cinnamon. Divide between 4 pieces of double foil, add a little butter, wrap them up with the foil and steam for 25 minutes.

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