SPECIAL
Enjoy!
Discover the many advantages of your Steam Basket System starting with these recipes which are as simple as they are tasty!
Enjoy your meal!
Gourmand Short Ribs
Preparation time: 15 minutes
Cooking time: 30 minutes
8 servings
Ingredients:
- 3 tbsps mustard
- 3 to 3-1/2 pounds (1.4 -1.6 kg) beef short ribs,
- 2 1/2 inch (6 cm) thick (excess fat trimmed)
- 1/3 cup flour
- 1/4 cup (60 ml) olive oil
- 4 leeks (white part only), sliced
- 1/3 cup (80 ml) chopped parsley
- 1 cup canned crushed tomatoes
- 1 1/2 cups (180 ml) vegetable broth
- 1/4 cup (60 ml) sherry
- 1 tbsp brown sugar
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 6 carrots, cut into 2-inch pieces
- 6 medium-size potatoes, peeled and cut into 1/2-inch slices
- 1/4 cup (60 ml) sour cream
- 1/4 cup (60 ml) butter, softened
- 1-1/2 tbsps potato starch
Preparation:
Put Steam Basket System into your pot Z-2058 with the right amount of water, add potatoes and carrots, close with Syncro-Clik® Z-420-20 and cook for two minutes when pressurised. When ready set the whole aside. Brush mustard on the beef short ribs and after placing flour into a shallow dish, coat ribs with it removing any excess.
In your pot without Steam Basket System, and not covered with Syncro-Clik®
Z-420-20, heat olive oil, add ribs and turn to brown on all sides.
Remove, then set aside. Sauté leeks in hot oil for 2 minutes with parsley. Stir in tomatoes, broth, sherry, brown sugar, salt and pepper. Add ribs. Secure lid and cook over high heat to high pressure. Reduce heat and cook for 18 minutes. Release pressure and remove the lid.
Add carrots and potatoes to your ribs. Secure lid and bring to high pressure.
Reduceheat and cook for 6 minutes. Release pressure, remove lid, put
everything onto a platter to serve. Prepare a sauce by combining sour cream,
butter and potato starch, blending until smooth. Add to cooking liquid
gradually, cooking 1 minute over medium heat while stirring. Spoon this sauce over your ribs and vegetables.
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Cabbage and Potato soup with Sweet Sausage
Preparation time: 15 minutes
Cooking time: 30 minutes
6 servings
Ingredients:
- 1 pound (450 g) Italian chicken or turkey sausage, cut into 1/2-inch (2.5 cm) slices
- 2 cups (180 g) coarsely chopped onions
- 2 tbsps tomato paste
- 8 cups (2 l) vegetable broth
- 2 pounds potatoes, peeled and cut into 1-inch cubes
- 1 1/2 pounds Savoy cabbage
- 3 sprigs minced fresh parsley
- 1 cup (90 g) freshly grated seasoned tasty cheese e.g. Pecorino Romano
Salt to taste
Freshly ground black pepper to taste
Optional: 6 slices peasant bread
Variations: you can substitute other vegetable varieties for the cabbage,
e.g. chopped chicory or escarole.
Preparation:
Put Steam Basket System into your pot with water, add potatoes and cabbage (the contents can exceed the maximum recommended capacity as the cabbage will wilt while cooking). Lock your Syncro-Clik® Z-420-20 in place.
Bring to high pressure over high heat, reduce the heat and cook for 3 minutes.
In the meantime prepare the sliced sausage in your Zepter pot Z-2058 to medium-high heat, when it begins to sizzle lower the heat to medium and keep on cooking for 2 to 3 minutes, stirring frequently, until lightly browned.
Add the onions and tomato paste and cook 2 minutes more, stirring frequently.
Cabbage must be ready now, so release the pressure, remove the lid, add the sliced sausage, add the remaining broth, stir in the parsley, 1/3 cup of Pecorino
Romano cheese, add salt. Pour the soup to serve, if you like set a slice of bread onto the bottom of each bowl and ladle the soup on top. Sprinkle Pecorino Romano and black pepper. Add more grated cheese at the table.
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Mushroom and Leeks with Saffron Rice
Preparation time: 15 minutes
Cooking time: 30 minutes
4 servings
Ingredients:
- 3 teaspoons water
- 1 teaspoon garlic, minced
- 1 large leek, thinly sliced (only white and green parts)
- 1-1/2 (260 g) cups brown rice, rinsed and drained
- 2 cups (500 ml) boiling water
- 1/2 pound (230 g) button mushrooms, cut into 1/2-inch slices
- 1 carrot, cut into dice
- 3/4 teaspoon salt, to taste
- 1/4 teaspoon saffron, powder
- 1/8 teaspoon ground pepper
- 2 tbsp minced fresh parsley (for garnish)
Preparation:
Put Steam Basket System into your pot Z-2058 with water, add garlic and leeks, closewith Syncro-Clik® Z-420-20 and cook for 2 minutes. When ready set apart.
In the same pot heat the water, add salt, rice mushrooms, carrots, saffron and pepper. Cover, lock your Syncro-Clik® and bring to high pressure-cooking for 25 minutes. Remove from heat and cool for 10 minutes, then release pressure and open. Stir, garnish with parsley and serve.
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Lemony Steamed Chicken with Spinach
Preparation time: 15 minutes
Cooking time: 35 minutes
6/8 servings
Ingredients:
- 1 tbsp butter or oil
- 3 1/2 cups (830 g) thinly sliced leeks or coarsely chopped onions
- 4 cups (1 ltr) water
- 3 pounds chicken thighs, skinned
- 3 large ribs celery, cut into 1-inch (2.5 cm) slices
- 4 large carrots, peeled and cut into 1-inch slices
- 2 large bay leaves
- 1/4 teaspoon dried thyme leaves
- Salt to taste
- 4 cups (1 l) vegetable broth
- 1-1/2 pounds (680 g) fresh spinach, trimmed, chopped and rinsed,
- or 2x10-ounce packages frozen
- 1/4 cup minced fresh dill
- freshly squeezed lemon juice (from 2 juicy lemons)
Preparation:
Put Steam Basket System into your pot Z-2058 with water, add the leeks and the spinach with separator, close with Syncro-Clik® Z-420-20 and cook 1 minute. When ready set them apart. Put Steam Basket System into your pot with water, add chicken parts, celery, carrots, bay leaves, thyme, lock Syncro-Clik® Z-420-20 and bring to high pressure over high heat. Lower the heat and cook for 10 minutes. When ready release the pressure, remove the lid, transfer the chicken parts to a platter. Serve with lemon juice and salt to taste.
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Steamed Pears with Raisins and Dates
Preparation time: 5 minutes
Cooking time: 30 minutes
4 servings
Ingredients:
- 2 Asian pears
- 4 tbsps honey
- 2 dried dates, softened in cold water, slit, pits removed
- 1 tbsps raisins
- cloves or cinnamon (optional)
Preparation:
Wash the pears and pat dry with paper towels. Cut the pears in two lengthwise, core. Spoon the honey onto the slices and place the raisins and the date in the hollow in the middle pear. Put Steam Basket System into your pot Z-2058 with water, place the pears onto the basket, seal pot with Syncro-Clik® Z-420-20 and steam for 9 minutes. Open and check tenderness, sprinkle with either clovers or cinnamon if you like and serve warm.
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Steamed Salmon with Vegetables
Preparation time: 15 minutes
Cooking time: 5 minutes + 15 minutes
4 servings
Ingredients:
- 4 Salmon fish fresh fillets
- 4 cloves
- 4 shallots
- 2 inch (5 cm) fresh ginger
- 3 tbsps soy sauce
- 4 tsps sugar
- freshly ground black pepper
- 4 tbsps olive oil
- 2 carrots
- 4 spring onions
- 2 red pepper
- 2 yellow pepper
- Red chilli
- 10 oz (300 g) white rice
Preparation:
Put Steam Basket System into your pot Z-2058 with the right amount of water, add the rice, seal pot with Syncro-Clik® Z-420-20 and steam for 10 minutes, open and set apart. Put chopped shallots and ginger on the fish. Mix soy sauce, sugar, black pepper (quantity to taste) and olive oil then pour it onto the fish.
Put Steam Basket System into your pot with water, add the fish, close with Syncro-Clik® and steam for 5 minutes. Slice the red and yellow peppers, carrots, spring onions and chilli. Open the pot and add the sliced vegetables to the fish. Close the pot again and steam for 15 minutes. Serve with boiled white rice.
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