Vegetables

This chapter is full of tips on how to steam plain vegetables perfectly. There are also lots of gorgeous recipes for vegetable dishes, which may be used to serve as starters, as accompaniments to plain steamed, grilled (broiled), roasted or fried (sautéed) meats, poultry and fish – and, of course, to enhance the main courses in this book.

Preparation of vegetables for steaming

Wash and peel or scrub them, then cut large vegetables into even-sized pieces. Arrange in a steamer with the densest parts towards the centre. Don’t over-fill the container – the steam must be allowed to circulate. The maximum quantity is enough for 4–6 people.

Method 1

Place them in an even layer in a steamer. Sprinkle with salt, if liked. Cover with a tightly fitting lid and steam until just tender. Stir or rearrange the vegetables once during cooking. Steaming will take about 5 minutes longer than boiling. Remember you can place vegetables in a steamer tier over the main-course meat, fish, poultry, etc.

Note: If using a pan with tiered steamers, boil dense vegetables that require longer cooking in the cooking water whilst steaming more tender ones in a container on top. If you are using an electric steamer, start steaming the longer-cooking foods first, then add the quicker cooking foods in the top tiers.

Method 2

Melt a knob of butter or margarine in a shallow pan. Add the vegetables in a single layer. Cover with a tight-fitting lid and shake the pan. Cook over a moderate heat for a few minutes until steam forms, then turn down the heat to low and cook until they are just tender, shaking the pan occasionally. Keep the heat low or the vegetables will burn on the base.

Lebanese-style dolmas

You can use vacuum-packed, canned or fresh vine leaves for this dish. If you use fresh, choose large leaves and blanch them in boiling water for 3 minutes first.

Serves 4

30 ml/2 tbsp chopped fresh parsley

15 ml/1 tbsp chopped fresh mint

4 spring onions (scallions), finely chopped

1 beefsteak tomato, finely chopped

50 g/2 oz/¼ cup pudding (round-grain) rice

Salt and freshly ground black pepper

A pinch of ground cinnamon

15 ml/1 tbsp lemon juice

15 ml/1 tbsp olive oil

12 vine leaves

250 ml/8 fl oz/1 cup vegetable stock, made with 1 stock cube

Wedges of lemon, for garnishing

1 Mix together all the ingredients except for the vine leaves and stock.

2 Divide the mixture among the vine leaves, spooning it towards the stalk end. Fold in the sides, then roll up tightly.

3 Pack the dolmas in a single layer in a dish that will fit in or over a steamer. Pour the stock over. Cover tightly with foil. Twist and fold under the rim to secure.

4 Transfer to the steamer, cover with a lid and steam for 45 minutes until cooked through. Leave to cool in the liquid, then drain. Chill, if liked, then serve garnished with wedges of lemon.

PREPARATION AND COOKING TIME: 55 MINUTES

Baby leeks with pine nuts

These make a delicious accompaniment to plain cooked lamb chops, fish or chicken.

Serves 4

12 whole baby leeks, trimmed and thoroughly washed

Salt and freshly ground black pepper

50 g/2 oz/¼ cup butter or margarine

30 ml/2 tbsp toasted pine nuts

30 ml/2 tbsp chopped fresh parsley, for garnishing

1 Lay the leeks in a steamer container. Sprinkle with salt and pepper. Transfer to a steamer, cover with a lid and steam for 20 minutes.

2 Put the butter and pine nuts in a small bowl in the steamer or in the rice bowl of an electric steamer. Cover and steam with the leeks for a further 5 minutes until melted.

3 Put the leeks on plates and spoon the butter and nuts over. Garnish with parsley and serve.

PREPARATION AND COOKING TIME: 30 MINUTES

Steamed cherry tomatoes with basil

Serves 4

225 g/8 oz cherry tomatoes

5 ml/1 tsp caster (superfine) sugar

Salt and freshly ground black pepper

15 ml/1 tbsp chopped fresh basil

15 ml/1 tbsp balsamic vinegar

5 ml/1 tsp tomato purée (paste)

1 Put the tomatoes in a shallow dish that will fit in or over a steamer. Sprinkle with the sugar, a little salt and pepper, half the basil and the vinegar. Cover with foil.

2 Transfer to a steamer, cover with a lid and steam for 5 minutes until cooked but still holding their shape.

3 Carefully transfer the tomatoes to a serving dish. Stir the tomato purée into the juices to thicken, then spoon over the tomatoes. Sprinkle with the remaining basil and serve.

PREPARATION AND COOKING TIME: 10 MINUTES

Baby new potatoes with mint and garlic butter

Serves 4

450 g/1 lb baby new potatoes, scrubbed or scraped

2 large sprigs of fresh mint

Salt

1 large garlic clove, crushed

50 g/2 oz/¼ cup unsalted (sweet) butter

Freshly ground black pepper

1 Place the potatoes in a steamer container with one of the sprigs of mint and a good sprinkling of salt. Transfer to a steamer, cover with a lid and steam for 15 minutes.

2 Pull the leaves off the remaining sprig of mint and chop. Put in a small bowl with the garlic, butter and a good grinding of pepper. Put in the steamer with the potatoes. Re-cover and steam for a further 5 minutes or until the potatoes are tender and the butter has melted.

3 Tip the potatoes into a serving dish. Stir the butter mixture and pour over. Toss gently and serve.

PREPARATION AND COOKING TIME: 25 MINUTES

Potato, broad bean and parsley mash

You can use either frozen or fresh, shelled beans. If you want a smoother mash, you can remove their skins.

Serves 4

900 g/2 lb potatoes, cut into walnut-sized pieces

225 g/8 oz baby broad (fava) beans

Salt and freshly ground black pepper

15 g/½ oz/1 tbsp butter or margarine

60 ml/4 tbsp milk

30 ml/2 tbsp chopped fresh parsley

1 Spread the potatoes and beans out in a steamer container. Sprinkle with salt. Transfer to a steamer, cover with a lid and steam for 25 minutes or until really tender.

2 Tip the cooked vegetables into a bowl. Add the butter or margarine and milk and mash thoroughly. Season to taste and beat in the parsley.

PREPARATION AND COOKING TIME: 35 MINUTES

French-style peas with lettuce

Serves 4

15 g/½ oz/1 tbsp butter or margarine

1 onion, very finely chopped

225 g/8 oz frozen peas

½ round or ¼ small iceberg lettuce, finely shredded

5 ml/1 tsp dried mint

Salt and freshly ground black pepper

1 Melt the butter or margarine in the rice bowl of an electric steamer or in a bowl that will fit in or over a steamer. Add the remaining ingredients. Stir well.

2 Cover the bowl with foil, transfer to the steamer, cover with a lid and steam for 15–20 minutes, stirring once. Serve hot.

PREPARATION AND COOKING TIME: 20–25 MINUTES

Scalloped potatoes

These potatoes will sit quite happily in the steamer for longer than their cooking time, so don’t worry if other foods take slightly longer to cook.

Serves 4

15 g/½ oz/1 tbsp butter or margarine

450 g/1 lb potatoes, cut into thin slices

1 onion, thinly sliced

Salt and freshly ground black pepper

60 ml/4 tbsp milk

15 ml/1 tbsp chopped fresh parsley, for garnishing

1 Grease a large sheet of foil with the butter or margarine.

2 Layer the potato slices with the onion and salt and pepper in a square on the centre of the foil.

3 Spoon over the milk, then fold the foil up over the potatoes, sealing the edges well together. Transfer to a steamer.

4 Cover with a lid and steam for 30–40 minutes until cooked through (the time will depend on how thickly you layer the potatoes). Transfer to warm plates.

5 Spoon any cooking juices over and sprinkle with chopped parsley before serving.

PREPARATION AND COOKING TIME: 40–50 MINUTES

Spiced potato cakes

These are ideal to serve with a grilled (broiled) or steamed meat or fish but are also lovely with a curry as a change from rice. Alternatively, top each with a steam-poached egg as a snack meal.

Serves 4

500 g/1lb 2 oz potatoes, scrubbed

1 onion

5 ml/1 tsp ground cumin

2.5 ml/½ tsp ground coriander (cilantro)

2.5 ml/½ tsp salt

Freshly ground black pepper

30 ml/2 tbsp chopped fresh coriander

15 ml/1 tbsp chopped fresh parsley

1 egg, beaten

A little sunflower oil, for greasing

1 Coarsely grate the potatoes into a colander. Squeeze thoroughly to remove excess liquid, then tip into a bowl.

2 Grate the onion into the bowl and stir in the ground cumin and coriander, the salt, a good grinding of pepper and the herbs. Mix with the beaten egg.

3 Lightly oil four squares of foil. Shape the mixture into four flat cakes and place one on each piece of foil. Fold the foil over and seal the edges all round. Place in a steamer, cover with a lid and steam for 30 minutes until tender.

4 Slide on to warm plates and serve.

PREPARATION AND COOKING TIME: 40 MINUTES

Creamy cauliflower cheese

This version avoids the hassle of making cheese sauce in a separate pan. To turn it into a lunch dish, warm a large, opened can of chopped tomatoes in the steamer at the same time as cooking the cauliflower and spoon it over before adding the cheese sauce. To lower the fat content, use reduced-fat cheese and skimmed milk. Try it with broccoli instead of cauliflower too.

Serves 4

1 small cauliflower, cut into small florets

Salt and freshly ground black pepper

100 g/4 oz/1 cup Cheddar cheese, grated

150 ml/¼ pt/2/3 cup milk

2.5 ml/½ tsp made English mustard

15 ml/1 tbsp cornflour (cornstarch)

30 ml/2 tbsp crushed cornflakes, for garnishing

1 Put the cauliflower in a steamer and sprinkle with salt.

2 Mix the cheese, milk, mustard and cornflour together in a small bowl. Add a little salt and pepper. Place in the steamer with the cauliflower (or in a separate tier, if necessary).

3 Cover with a lid and steam for 20 minutes or until the florets are just tender. Stir the sauce and rearrange the florets halfway through cooking.

4 Transfer the cauliflower to a warm serving dish. Stir the sauce well and spoon over the cauliflower. Sprinkle with crushed cornflakes and serve.

PREPARATION AND COOKING TIME: 25 MINUTES

Puy lentil and vegetable pot

This is also delicious served cold, dressed with a little balsamic vinegar.

Serves 4

175 g/6 oz/1 cup Puy lentils

2 carrots OR ¼ small swede (rutabaga) OR 1 salsify, cut into small dice

1 red (bell) pepper, cut into small dice

2 courgettes (zucchini), cut into small dice

4 spring onions (scallions), chopped

300 ml/½ pt/1¼ cups hot vegetable stock, made with 1 stock cube

1 bay leaf

Salt and freshly ground black pepper

30 ml/2 tbsp chopped fresh parsley, for garnishing

1 Rinse the lentils and place in a large bowl that will fit in or over a steamer. Add the remaining ingredients. Cover with foil.

2 Transfer to the steamer, cover with a lid and steam for 45 minutes until the lentils and vegetables are tender and most of the liquid is absorbed. Discard the bay leaf and serve, garnished with the chopped parsley.

PREPARATION AND COOKING TIME: 55 MINUTES

Carrot and courgette ribbons with mustard seeds

Serves 4

2 courgettes (zucchini)

2 carrots

A pinch of salt

15 ml/1 tbsp black mustard seeds

25 g/1 oz/2 tbsp butter or margarine

1 Shave the courgettes and carrots into ribbons with a potato peeler.

2 Toss with the salt and mustard seeds, then place on a large piece of foil and dot with the butter or margarine.

3 Wrap loosely in the foil and place in a steamer. Cover with a lid and steam for 10 minutes until the vegetables are just cooked but still have some ‘bite’. Serve hot.

PREPARATION AND COOKING TIME: 20 MINUTES

Warm Russian salad

This is perfect with cold meats or steamed oily fish such as mackerel, herring or salmon. If you prefer to eat it cold, leave the vegetables to cool completely before adding to the dressing.

Serves 4

½ small swede (rutabaga), cut into small dice

1 large potato, cut into small dice

1 large carrot, cut into small dice

1 turnip, cut into small dice

Salt and freshly ground black pepper

45 ml/3 tbsp mayonnaise

45 ml/3 tbsp crème fraîche

15 ml/1 tbsp snipped fresh chives, for garnishing

1 Spread the vegetables out in a steamer container. Sprinkle with salt. Transfer to a steamer, cover with a lid and steam for 20 minutes until really tender.

2 Mix the mayonnaise with the crème fraîche and season with a little salt and pepper. Add the vegetables and toss to coat completely.

3 Turn into a serving dish and sprinkle with the chives. Serve while still warm.

PREPARATION AND COOKING TIME: 30 MINUTES

Sweet and sour medley

This is particularly good served with grilled (broiled) pork chops or chicken portions. You can also serve it as a main course with rice – add a drained can of soya beans for extra protein.

Serves 4

4 spring onions (scallions), cut into short lengths

2 carrots, cut into matchsticks

¼ cucumber, cut into matchsticks

2 celery sticks, cut into matchsticks

1 red (bell) pepper, cut into thin strips

10 ml/2 tsp cornflour (cornstarch)

30 ml/2 tbsp white wine vinegar

30 ml/2 tbsp water

A good pinch of ground ginger

150 ml/¼ pt/2/3 cup chicken or vegetable stock, made with ½ stock cube

15 ml/1 tbsp light brown sugar

30 ml/2 tbsp soy sauce

1 Put all the vegetables in an even layer in a shallow heatproof dish that will fit in or over a steamer or in the rice bowl of an electric steamer.

2 Blend the cornflour with the vinegar and water, then stir in the remaining ingredients. Pour over the vegetables and cover with foil.

3 Transfer to a steamer, cover with a lid and steam for 15 minutes. Stir well, re-cover and steam for a further 15 minutes until the vegetables are just cooked but still have some ‘bite’.

4 Stir well and serve hot.

PREPARATION AND COOKING TIME: 45 MINUTES

Mixed mushrooms with wine and garlic

This is delicious as a starter but can also be served as an accompaniment to plain grilled (broiled) or steamed meat, chicken or fish.

Serves 4

225 g/8 oz mixed mushrooms such as oyster, chestnut, shiitake, morel, button, etc.

25 g/1 oz/2 tbsp butter or margarine

1 garlic clove, crushed

90 ml/6 tbsp dry white wine

Salt and freshly ground black pepper

90 ml/6 tbsp single (light) cream

15 ml/1 tbsp chopped fresh parsley

To serve:

French bread

1 Trim and cut the mushrooms into thick slices.

2 Melt the butter or margarine in a shallow dish in a steamer or in the rice bowl of an electric steamer. Stir in the garlic.

3 Add the mushrooms and toss gently. Pour over the wine and season with salt and pepper. Cover the dish with foil, transfer to the steamer, then cover with a lid and steam for 25 minutes.

4 Stir in the cream. Taste and re-season if necessary. Leave in the steamer, uncovered, for 2 minutes to heat through without boiling at all.

5 Spoon into warm individual dishes. Sprinkle with the parsley and serve with lots of French bread to mop up the juices.

PREPARATION AND COOKING TIME: ABOUT 35 MINUTES