Morphy Richards Electric Steamer User Manual page 11

Sole on a bed of
mushrooms
Make 4 servings.
900g fresh sole fillets
225g fresh mushrooms
1 tablespoon lemon juice
1 cup parsley
2 cloves of garlic
1 teaspoon salt
1
/ teaspoon pepper
2
4 teaspoons butter
Chop the parsley and garlic, mix together.
Clean, slice and distribute mushrooms evenly.
Sprinkle with 1 teaspoon lemon juice. On each
of 4 sheets of aluminium foil (10x13 inches)
lay out one fourth of the mushrooms. Top with
some of the parsley garlic mixture. Sprinkle
with salt and pepper.
Cut the sole fillets into serving size
portions, if necessary. Place the fillets onto the
mushrooms, sprinkle with 2 teaspoons lemon
juice and the rest of the parsley-garlic mixture.
Wrap each foil sheet into a packet. Place
packets into the steaming bowl. Cover and
cook for 10 to 12 minutes. Remove from
steamer and unwrap. Serve each with 1
teaspoon butter on top.
Tip : Try substituting the butter with salad
dressing or mayonnaise for a tasty summer
dish.
Cauliflower with chive
cream
Make 4 servings.
900g cauliflower florets
3
1 / cups light (whipping) cream
4
2 tablespoons chives, chopped
1 teaspoon salt
1
/ teaspoon pepper
2
Clean the cauliflower florets and place in
the steaming bowl. Cover and cook for 10 to
12 minutes.
Meanwhile combine the cream, salt and
pepper in a medium saucepan over medium
heat. Heat to almost boiling point.
Add the chopped chives.
Remove the cauliflower from the steamer.
Arrange a serving platter. Pour the chive
sauce over the top. Serve immediately.
Tip : Serve this elegant dish with poultry or
fish fillets.
Salmon steaks with
fennel
Make 4 servings.
4 salmon steaks, each about 2 cm thick
2 tablespoons fennel seed
1 / cup butter, melted
4
1
1 / teaspoons lemon juice
2
1 teaspoon salt
1 / teaspoon pepper
2
Season the salmon steaks with salt and
pepper. Sprinkle with fennel seed. Place each
steak into the steaming bowl. Cover and cook
for 6 to 8 minutes.
Mix together the melted butter and lemon
juice. Remove the salmon from the steamer.
Carefully remove any skin from the cooked
salmon. Arrange salmon on a serving platter.
Brush with butter-lemon mixture and serve.
Tip : For a more traditional flavour,
substitute the fennel seed with dill leaves.
Caramel custard
Makes 4 servings.
3 cups milk
1 cup sugar
3 eggs
1
/ teaspoon vanilla extract
4
1 teaspoon water
1
Heat / cup of sugar and 1 teaspoon water
2
in a medium saucepan over low heat, stirring
constantly, for 8-10 minutes, until a golden
caramel syrup forms.
Divide the caramel between 4 custard
ramekins, making sure to cover the bases and
sides well.
Scald the milk in a double boiler. Set aside.
Beat the eggs and remaining
with an electric mixer on medium speed.
Slowly add the scalded milk to the mixture.
Beat at low speed for 1 minute, or until mixed
thoroughly. Add the vanilla, continue mixing at
low speed for 1 additional minute.
Divide the custard mixture evenly into
caramel prepared ramekins. Cover each with a
small square of aluminium foil. Place each
ramekin into the steaming bowl. Cover and
cook for 10 minutes. Remove ramekins from
the steamer and allow to cool. When cooled,
turn each custard out onto a serving plate and
serve.
11
1
/ cup of sugar
2