Morphy Richards Electric Steamer User Manual page 10

Recipes
Poached Eggs
4 eggs
4 teaspoons sour cream
1
/ teaspoon freshly grated nutmeg
2
1
/ teaspoon salt
2
1
/ teaspoon pepper
2
Break one egg into each of 4 ramekins. Add
a teaspoon of the sour cream to each. Season
with nutmeg, salt and pepper.
Place the ramekins into the steaming bowl.
Cover and cook for 5 -7 minutes. Remove
ramekins and serve.
Tip : Try flavouring the sour cream with a
little saffron, paprika or curry powder to add a
little zip to these delicate treats.
Variations : Try adding a small amount of
cooked diced ham or cooked crumbled bacon
to each ramekin before cooking. Or, for a
vegetarian dish, add diced cooked vegetables
and shredded cheese before cooking.
Sausage and potatoes
with mustard seed
Makes 4 servings.
450g kielbasa, smoked sausage or other
pre-cooked sausage
450g new baby potatoes
1 cup light (whipping) cream
2 tablespoons Dijon-style mustard
1
/ teaspoon salt
2
1
/ teaspoon pepper
4
Peel the baby potatoes. Slice the sausage
into 1 inch pieces. Place the sausage and
potatoes into the steaming bowl. Cover and
cook for 20 to 25 minutes.
Meanwhile, heat the cream and mustard in
a small saucepan over low heat. Do not boil.
Season with salt and pepper. Pour mustard
sauce into a small sauce boat.
Remove the sausage and potatoes from the
steamer, arrange on a serving plate. Serve
with mustard sauce.
Chicken Supreme with
Tarragon
Makes 4 servings.
4 boneless, skinless chicken breasts
(about 650g)
1
/ teaspoon pepper
2
2 tablespoons fresh tarragon, chopped, or 2
teaspoons dried
3
1 / cups light (whipping) cream
4
1 teaspoon salt
Season the chicken breasts with half of the
pepper and half of the tarragon. Place chicken
in the steaming bowl, arranging chicken to
allow for steam flow. Cover and cook for 14 to
17 minutes.
Meanwhile, combine the cream, salt and
remaining pepper and tarragon in a medium
saucepan over medium heat. Bring to a boil.
Remove from heat.
Remove the chicken from the steamer. Slice
and arrange on a serving platter. Pour the
tarragon sauce over the top. Serve
immediately.
Tip : For stronger flavour sauce, try
substituting the tarragon with rosemary.
Banana packets
Makes 4 servings.
4 firm bananas
Vanilla extract
Lemon juice
4 teaspoons sugar
Whipped cream
Peel each banana. Cut each banana in half,
lengthwise. Sprinkle each half with a few
drops of lemon juice.
On each of four large sheets (9 x 12
inches) of aluminium foil, place one banana
half. Sprinkle each with a few drops of vanilla
extract and 1 teaspoon of the sugar. Top each
with the other banana half. Roll each foil sheet
into a tight packet.
Place foil packets into the steaming bowl.
Cover and cook for 9-11 minutes. Remove
packets from the steamer and unwrap. Serve
each banana with a spoonful of whipped
cream.
Tip : If desired, bananas can also be
served with a small amount of rum poured
over each.
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