Steaming lends itself perfectly to two extremes of the culinary spectrum: virtuous dishes cooked without fat, and rib-sticking winter puddings. Naughty or not, it’s ideal for recipes to suit the January mood.
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The bitterness of Seville oranges isn’t just great for marmalades; their tartness can also be put to use in this sharp marinade and dressing that contrasts with the sweetness of the duck.
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The inspiration for this lamb dish might come from the warm climes of northern Africa but nothing could be more satisfying on a cold winter’s night.
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Aubergines might seem like a strange choice of vegetable for steaming, but they really benefit from this treatment. A quick braising in a soy-based dressing adds flavour to the meltingly tender vegetable.
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When wrapped in a tightly soaked paper parcel, the sea bass will cook in its own steam. Serve it with some steamed vegetables and baby potatoes.
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There are some ingredients that seem to have been created specifically to be eaten in unison. Ginger, rhubarb and oranges are a case in point, and perfect in these light steamed puddings.
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Tender pork and pancetta, peppered with sage and studded apple, makea great filling for rich suet pastry.Serve this hearty but sprightly dishwith some braised Savoy cabbageor cavolo nero.
This article is from Waitrose Food Illustrated:
Issue January 2008