'Steam It' contains five chapters: starters; salads; main courses; sides; and desserts. A general introduction discusses methods and equipment for steaming, and the advantages of steaming food, and also gives hints and tips. Recipes are given with metric, imperial and cup measurements.
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baking paper beans black pepper boiling water butter caster superfine cheese cilantro combine cook cool coriander couscous cream drizzle finely sliced fish sauce fl oz/1 cup flour foil g 1 Ib g 1 oz garlic cloves ginger ground black pepper inch kaffir lime large bowl large steamer leaves lemon grass lemon zest Line a steamer medium heat mixture ml 9 fl olive oil oregano oz/V2 cup palm sugar paper and punch parsley pine nuts potato prawns Preheat the oven prosciutto punch with holes ramekins reduce the heat Remove rice roasting tin roughly chopped salad saucepan of boiling saucepan or wok scallions sesame oil shallots simmer single layer Sit the steamer soy sauce spinach Spoon spring onion spring onions scallions steamer and cover steamer with baking stir tablespoons tablespoons olive oil teaspoon teaspoon ground tomatoes V2 teaspoon water and steam wok of boiling wok or saucepan
Page 263 - Place the parcels in an ovenproof dish and bake for 8-10 minutes, or until the fish flakes easily when tested with a fork.
Page 393 - Pour the custard back into the saucepan and continue to stir over a low heat until the custard is thick enough to coat the back of a wooden spoon.
Page 102 - Melt the butter in a large saucepan over medium heat. Add the shallots and cook for 2 minutes, or until soft.
Page 232 - Heat the oil in a saucepan over medium heat, add the onion and cook for 5 minutes, or until soft and golden.
Page 199 - To make the tomato sauce, heat the oil in a large frying pan, add the onion, celery and carrot and cook for 5 minutes, stirring regularly. Add the tomato and sugar and season to taste. Bring to the boil, reduce the heat to very low and simmer for 20 minutes.
Page 90 - Pour in the coconut milk and cook over low heat for 5 minutes, or until absorbed. Remove the curry leaves. Add the lemon juice and season with salt and pepper, to taste.
Page 393 - Place the puddings in a roasting tin and pour in enough hot water to come halfway up the sides of the moulds.
Page 390 - Ladle into the ramekins and place in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins.
Page 228 - Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk.