Morphy Richards Stainless steel steamer - Manual (Page 8)

Ingrediants
4x142g/5oz skinless chicken breasts
2 leeks, finely chopped
284ml 1/2 pint chicken stock made
with Bovril
227g/8oz Quark, skimmed milk soft
cheese
1 teaspoon fresh thyme, chopped
Salt and freshly ground black pepper
Steamed chicken breasts with leek
stuffing
(serves 4)
1 Make a deep horizontal cut nearly all the way
through each chicken breast.
2 Place the leeks in a saucepan with the stock,
bring to the boil then simmer for 10 minutes until
the stock has evaporated and the leeks have
softened
Leave to cool.
3 Once cold, mix the leeks with the Quark and
tyme and season with salt and pepper.
Stuff into the cuts in the chicken.
Season the chicken and steam for 25 minutes.
Preparation time 10 minutes, plus cooking time.
Cooking time 35 minutes.
Steamed lemon and thyme couscous
with courgettes
(serves 4)
1 Place the couscous in a bowl and pour over the
hot stock. Add the lemon zest, lemon juice
thyme. Cover with cling film and leave for 5
minutes.
2 Sprinkle the courgettes with salt and pepper and
place in the bottom tier of the steamer.
3 Line the middle tier with a clean J-cloth or muslin
and spoon the couscous into the middle. Cover
and steam for 8 minutes.
4 Spoon the couscous into a bowl and stir in the
courgettes followed by the cherry tomatoes.
Serve hot or cold
Preparation time 15 minutes
Cooking time approximately 13 minures.
Ingredients
227g 8oz couscous
284ml/1/2 pint vegetable stock
Juice and zest of 1/2 lemon
1 tablespoon chopped fresh thyme
283g/10oz courgettes, cut into
1cm/1/2in cubes
Salt and freshly ground black pepper
113g/4oz cherry tomatoes halved
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