Recipes
Poached Eggs
4 eggs
4 teaspoons sour cream
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
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
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
450g new baby potatoes
1 cup light (whipping) cream
2 tablespoons
1/2 teaspoon salt
1/4 teaspoon pepper
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)
1/2 teaspoon pepper
2 tablespoons fresh tarragon, chopped, or 2 teaspoons dried
1 3/4 cups light (whipping) cream
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
17minutes.
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
Tip : If desired, bananas can also be served with a small amount of rum poured over each.
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