Morphy Richards Stainless steel steamer - Manual (Page 10)

Steamed spicy meatballs with tomato
salsa
(serves 4)
1 Place all the ingredients for the meatballs in a
large bowl and mix throughly. Season generously
and with wet hands shapes the meat into
golfball-sized rounds.
2 Place the meaballs in the bottom tier and steam
for 20 minutes.
3 Mix together all the ingrediants for the salsa and
serve cold with the meaballs.
Preparation time 30 minutes
Cooking time 20 minutes.
Ingredients
750g/1lb 10oz extra lean beef mince
1 onion, finely chopped
1 tablespoon fresh parsley, finely
chopped
1 garlic clove, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon ccayenne pepper
1 egg beaten salt and freshly ground
black pepper
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
vegetables and ginger
(serves4)
1 Place the pork escalopes between two sheets of
cling film and lightly beat out to 5mm/1/4in
thickness.
Place in shallow bowl
2 Mix the garlic clove and soy sauce together and
pour over the escalopes. Leave for 10 minutes to
marinate.
3 Lay out the escalopes on a board and pile a
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
Ingredients
4x113g/4oz pork escalopes
1 garlic clove, crushed
2 tablespoons soy sauce
113g/4oz baby whole sweetcorn,
halved lengthways
85g/3oz mangetout
4 spring onions, sliced
2.5cm/1in piece root ginger, peeled
and finely sliced.
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