This cookbook has the first steamed recipe I have shared on this blog. Steaming is such a gentle and healthy way to cook.
The technique is thought to have started in China in the 11th or 12th centuries BC. The British Museum has an early example—a two-part bronze steamer.
Brigid Treloar has been a freelance food consultant for more than 20 years and has written eight cookbooks. In this one and in addition to recipes, Treloar explains the equipment needed for steaming (I have three steamers), methods and tips, and common basic ingredients.
Chapters cover recipes for appetisers, vegetables, rice and grains, meat and poultry, seafood, and desserts.
Potatoes with lemon dill butter
1 1/2 pounds (700 g) unpeeled baby potatoes, washed
1–2 tablespoons butter
1 teaspoon grated lemon rind
1–2 tablespoon chopped fresh dill or parsley
freshly ground black pepper to taste
Put potatoes in a bamboo steamer or steamer basket. Partially fill a wok or pot with water (steamer should not touch the water) and bring to a rapid boil. Put steamer over the water, cover and steam until the potatoes are tender, 12–18 minutes, depending on size. Potatoes are done when easily pierced with a skewer. Toss the potatoes with the butter, lemon rind and dill or parsley. Sprinkle with pepper. Serves 4–6.
How it played out
It was just Poor John and me for dinner so I used 350 grams of potatoes. The ones I had weren’t all that small, so I cut them in half. I put my bamboo steamer over a pot of boiling water and the potatoes were done in about 18 minutes.
Served with a small piece of steak, corn on the cob and roasted tomatoes.
Such a straightforward and delicious recipe. The lemon and butter made this dish special, and it was so easy to steam the potatoes. I look forward to working my way through the recipes in this book.
Poor John and I are travelling through West Africa until early May. Hope you’ll drop over to check out my travel blog.