Steaming Get back to basics with these tips
Steaming is a moist-heat cooking method used for delicate foods such as vegetables and seafood. Because the vegetables are not submerged in water, steaming preserves their nutrients and bright colour. Steaming not only retains nutrients, but also flavour without the need for unnecessary fats to be added in cooking.
GINGER AND BASIL STEAMED VEGETABLES
PREP TIME: 15 MINS COOK TIME: 10 MINS SERVES 6 (AS A SIDE)
460g (4 cups) cauliflower florets 3cm piece ginger, peeled, halved 1 red capsicum, cut into strips
200g snow peas, topped and tailed 4 green shallots, trimmed,
cut into 6cm pieces
2 Tbsp shredded basil
1 Tbsp olive oil
1 Tbsp fresh lime juice
Freshly ground black pepper
Pinch chilli flakes (optional) 1 Place large steamer basket over a large saucepan or wok of simmering water. Add cauliflower and ginger. Cover and reduce heat to medium. Steam for 5 minutes or until the cauliflower is tender crisp. 2 Add capsicum, snow peas and green shallots to the basket. Toss. Cover and steam for 5 minutes or until the cauliflower is tender and the capsicum, snow peas and shallots are tender crisp. Remove and discard the ginger.
3 Transfer the vegetables to a serving plate. Add the basil, oil, lime juice, pepper, and chilli if desired. Toss to combine.
ORANGE STEAMED SALMON AND VEGIES
PREP TIME: 20 MINS COOK TIME: 30 MINS SERVES 4 (AS A MAIN)
4 x 150g skinless and
boneless salmon fillets
8 cups fresh vegetables
(such as sliced carrots, trimmed green beans, sliced zucchini or squash, sliced mushrooms, and/or sliced capsicums (see Cook’s Tip, right)
3 green shallots, trimmed,
1 Tbsp chopped oregano
or 1 tsp dried oregano, crushed 2 tsp orange zest, finely grated 4 cloves garlic, halved
Freshly ground black pepper
4 tsp olive oil
1 orange, halved, thinly sliced 4 sprigs oregano (optional) 1 Preheat oven to 160°C (fan-forced). Cut four x 45cm pieces of baking paper.
2 Combine vegetables, shallots, chopped oregano, orange zest, garlic and pepper in a medium bowl. Divide the vegetable mixture between the baking paper, placing the vegetables on one side of each square. 3 Place a piece of fish on the top of each vegie portion. Drizzle each piece of fish with 1 tsp of the oil. Top with orange slices. Fold the paper over the fish and vegetables. Fold in the open sides several times, to secure, curving the edge into a circular pattern. Place packages in a single layer in a large roasting pan.
4 Bake parcels for 25-30 minutes or until the fish flakes easily when tested with a fork. Cut an “X” in the top of each parcel to check if it is cooked, opening carefully (as the steam will escape).
5 To serve, transfer the packets to plates. Top with oregano
sprigs, if using.
If using carrots and/or green beans, you will need to pre-cook them. Simply cook in a medium saucepan of boiling water for 2 minutes, or until al dente. Drain well.