Hello=who knows nice recepies for the steam cooker?

Question

I have bougth 3 weeks ago steam cooker
it is very trendy here in paris+

NOW I COLLECT RECEPIES=
I HAVE NEW WEB SITE WITH FOTOS FOR THIS=
PLEASE SEND ME YOUR FOTOS AND RECEPIES

my email
[e-mail]

and the web site is
HAVE A LOOK
AND HAVE FUN

http://picasaweb.google.fr/cuisine.oksan...

Answer 1

Try the following

Chinese Steamed Trout with Ginger and Spring Onions
2 whole trout (each weighing about 8 oz/225 g), gutted
1 inch (2.5 cm) piece of fresh root ginger, peeled and cut into thin strips
4 spring onions
1 clove garlic, sliced thinly
1 level dessertspoon crushed sea salt

For the sauce:
1 level teaspoon peeled, grated fresh root ginger
1 level teaspoon peeled, grated fresh root ginger
1 clove garlic, chopped
3 tablespoons Japanese soy sauce
3 tablespoons Shaosing (Chinese brown rice wine)
1 teaspoon toasted sesame oil
½ level teaspoon dark soft brown sugar

First of all, rinse the trout and dry it with kitchen paper, then sprinkle the outside of the fish with salt and leave aside for half an hour to help firm up the flesh. Meanwhile, place all the sauce ingredients in a small saucepan, then bring them up to simmering point and simmer for 5 minutes. Next, the spring onions should be cut in half where the green and white parts meet, and the very green part cut in diagonals (making diamond shapes when opened out). The rest should be thinly shredded lengthways.

When you’re ready to cook the trout, wipe the salt away with some more kitchen paper and place the fish in the steamer, with the ginger and garlic scattered inside and all over. Place it over boiling water and steam with a lid on for exactly 15 minutes. Serve the trout with the re-heated sauce poured over and garnished with the spring onions. Plain basmati rice would be a good accompaniment.

Or Sweet chilli pork stir fry with steamed rice
250ml/10fl oz vegetable oil, for deep frying
1 tsp sesame oil
25g/1oz cornflour
1 free-range egg white, lightly whisked
125g/4½oz pork tenderloin, cut into bite-sized slices
1 tbsp olive oil
½ red pepper, sliced
2 spring onions, sliced
½ tsp dried chilli flakes
1 tbsp soy sauce
1 tbsp honey
55g/2oz basmati rice, cooked according to packet instructions
fresh dill, chopped to garnish

Method
1. Heat the vegetable oil in a deep, heavy bottomed saucepan, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).
2. Make a batter by whisking the sesame oil, cornflour and egg white together. Dip the pork in the batter to coat, then place into the hot oil to deep fry for three minutes or until crisp and cooked through. Remove and drain on kitchen towels.
3. Meanwhile, heat the olive oil in a wok. Add the pepper, onions and chilli flakes and stir-fry for three minutes. Then add the soy sauce, honey and pork, and cook for one minute to warm through.
4. Serve with the cooked rice and garnish with dill.

Or Lamb steamed with preserved lemon and cumin
For the spice paste
1 large preserved lemon, washed, flesh discarded, rind roughly chopped
1½ large onions, sliced
1 tbsp cumin seeds, roughly ground
2 small heads garlic, cloves halved
3 tbsp roughly chopped fresh coriander
For the meat
6 whole lamb shanks, or 1 shoulder of lamb on the bone, about 1.8kg/4lb, trimmed and sawn into 6 pieces (ask your butcher to do this for you)
75g/3oz butter
150ml/5fl oz water
salt and freshly ground black pepper
mixed herb salad and flatbread, to serve

Method
1. Preheat the oven to 230C/450F/Gas 8.
2. To make the spice paste, blend the preserved lemon, onion, cumin, garlic and coriander in a food processor.
3. For the meat, place the meat, spice paste, butter and water in a heavy-bottomed medium-sized saucepan and mix together thoroughly. Season with salt and freshly ground black pepper.
4. Cover the top of the meat with baking parchment, then cover the top of the saucepan with kitchen foil, then put on a tight-fitting lid.
5. Place in the hot oven and immediately turn the heat down to 140C/275F/Gas 1. Cook for 5-6 hours.
6. Remove and check for seasoning. The meat should be falling off the bone. Serve with a mixed herb salad and some flatbread.

Or Steamed sea bass with soy and ginger
4 spring onions, sliced diagonally
25g/1oz fresh ginger, cut into thin strips
1 tbsp light soy sauce
2 tbsp sherry (or Shaoxing wine)
6 180g/6oz pieces of sea bass, skin on
6 squares of banana leaf, to fit in your steamer baskets
1 tbsp vegetable oil
1 tbsp soy sauce
250g/9oz Chinese greens, cut in half
2 tsp sesame oil

Method
1. Place half the spring onions and all the ginger into a bowl.
2. Set the remaining spring onions aside.
3. Pour the soy sauce and sherry over the spring onions and ginger.
4. Place the fish skin side up on a board and make six small incisions into each.
5. Place the banana leaves into the steamer and place a piece of sea bass on top of each piece of leaf. (If you have a large steamer you should be able to fit 3 in each steamer layer.)
6. Spoon the spring onion mixture over the top.
7. Place the lid on the steamer and set over a saucepan of boiling water.
8. Steam for 6-7 minutes until just cooked through.
9. Meanwhile, heat the groundnut oil in a wok and stir-fry the Chinese greens until tender.
10. Finally, heat a frying pan until hot, and add the sesame oil and heat until just smoking.
11. To serve, place the greens onto a plate, top with the fish, and remaining spring onions, then pour over the hot sesame oil.

Answer 2

Hi Coral,
Nice easy one keeping it simple......
Supreme de Volaille avec Jambon et Epinards
Slice open a chicken breast from side nearly all the way through
fill with finely chopped fennel blended with butter lay in two large
basil leaves, a bay leaf and a good twist of ground black pepper.
then re-shape wrap with blanched spinach leaves then repeat
with parma ham, lightly cling film ( to keep shape) and steam.
Approx 30 / 40 mins
Try it with fresh parsley white wine sauce ....... bon appetite

Answer 3

Here is a site from the T-Fal company that has recipes for the steam cooker.

http://www.t-fal.ca/tefal/magazine/hottopics/steamcooking/tasteandhealth.asp?mscssid=1XHAEJSLTK7S8JKF0K6BFAC1PQ967WCD

p.s.: your website address is incomplete (ends with oksan...)