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48751 rev1
29/3/07
Steamed Lemon and
Thyme Couscous with
Courgettes (serves 4)
227g/8oz couscous
1 /2
284ml/
pint vegetable
stock
Juice and zest of
1 tablespoon chopped
fresh thyme
283g/10oz courgettes, cut
1 /2
into 1cm/
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.
13:43
Page 9
Steamed Caribbean
Fish (serves 4)
4x 170g/6oz red snapper
1 /2
1420ml/
fresh fish stock
2 bay leaves
1 /2
lemon
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
pints water or
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
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