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Steamed spicy meatballs with tomato

Ingredients

salsa (serves 4)

750g/1lb 10oz extra lean beef mince

 

1 Place all the ingredients for the meatballs in a

1 onion, finely chopped

large bowl and mix throughly. Season generously

1 tablespoon fresh parsley, finely

and with wet hands shapes the meat into

chopped

golfball-sized rounds.

1 garlic clove, crushed

2 Place the meaballs in the bottom tier and steam

2 teaspoons ground cumin

for 20 minutes.

2 teaspoons ground coriander

3 Mix together all the ingrediants for the salsa and

1/2 teaspoon cinnamon

serve cold with the meaballs.

1/2 teaspoon ccayenne pepper

 

1 egg beaten salt and freshly ground

Preparation time 30 minutes

black pepper

Cooking time 20 minutes.

 

 

For the salsa

 

8 tomatoes, peeled, de-seeded and

 

diced

 

2 spring onions, finely chopped

 

2 tablespoons passata

 

1 tablespoon fresh thyme, finely

 

chopped

Steamed pork rolls with chinese

Ingredients

vegetables and ginger (serves4)

4x113g/4oz pork escalopes

 

1 Place the pork escalopes between two sheets of

1 garlic clove, crushed

cling film and lightly beat out to 5mm/1/4in

2 tablespoons soy sauce

thickness.

113g/4oz baby whole sweetcorn,

Place in shallow bowl

halved lengthways

2 Mix the garlic clove and soy sauce together and

85g/3oz mangetout

pour over the escalopes. Leave for 10 minutes to

4 spring onions, sliced

marinate.

2.5cm/1in piece root ginger, peeled

3 Lay out the escalopes on a board and pile a

and finely sliced.

small handful of the vegetables and ginger in the

 

middle of each piece of meat. Roll up and secure

 

with a toothpick. Place in the bottom tier. Steam

 

for 18-20 minutes

 

Preparation time 20 minutes, plus marinating.

 

Cooking time 20 minutes

 

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Morphy Richards Stainless steel steamer manual Steamed spicy meatballs with tomato Ingredients

Stainless steel steamer specifications

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