CHICKEN STUFFED WITH CREAMY PESTO
Chicken fillets 4, skinless
Fresh basil 1 packet or large bunch
Fresh Parmesan 50g
Cream cheese 100g, softened
Olive oil 1 Tbsp
Fresh garlic 2 cloves
Pine nuts 50g
Salt and pepper
Process the basil, garlic, pine nuts, parmesan and olive oil till fairly smooth. Add the cream
cheese and season. Slit the chicken breast to make pockets and fill with the creamy pesto
filling. Secure with cocktail sticks, wrap into foil parcels and steam for 30-35 minutes. Spoon
'escaped' sauce over the fillets.
STEAMED COD IN LIME AND BLACK PEPPER, WITH GARLIC & HERB VEGETABLE
PARCEL
Cod fillets 4 (or use 1 cod loin)
Fresh lime Juice and zest of 1 lime
Five spice seasoning ½ tsp
Olive oil ½ Tbsp
Sea salt and black pepper
Herby garlic vegetable parcel
Marrow 1 small cut into chunks
Red onion 1 sliced
Baby corn 4-5 sliced lengthways
Green beans handful, trimmed
Baby potatoes 3-4 sliced thinly
Asparagus 3 sliced
Fresh garlic cloves 2-3 sliced thinly
Black pepper
Mix the vegetables and garlic in a bowl and season with black pepper. Pour on to a large
piece of kitchen foil, fold into a parcel and seal well. Put the fish, seasonings and oil in a
bowl and coat well. Place the vegetable parcel in the bottom basket, the fish in the basket
above. Steam for about 15 minutes.
SALMON LOAF
Tinned salmon 1 large (400g) can, or use Fresh Salmon
Eggs 2 medium size, lightly whisked
Milk 150ml
Spring onions 1 bunch finely chopped
Lemon juice 1 tsp
Worcester sauce 1 tsp
Dry mustard powder ½ tsp
Mayonnaise 1 Tbsp
Bread crumbs From 2 slices wholemeal bread
Simply combine all ingredients into a large bowl and place into a dish (separate dish
(glass/plastic) that will fit inside the steamer basket. Cover with foil and steam for 20-25
minutes. Serve warm or cold.
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