Ideal Complement For Roast Meal – 2 Sauces and 3 Vegetables
Vegetables
Can be
- eaten raw
- microwaved
- boiled
- steamed
Steaming has the advantage of preserving more of the vegetables nutrients
Whilst you can buy
- standalone electric steamer
- pressure cooker
- specialized steamer saucepan
- asian bamboo steaming baskets
- metal lotus steamer to sit at bottom of ordinary saucepan
you can just put a little water at the bottom of a saucepan or wok
Peas
Whilst any frozen vegetable provides an easy option peas are ideal as they are frozen so soon after they are picked they retain their flavor.
just put them in a bowl
and microwave for 2 minutes or so
if there is a lot of water from ice after heating, drain in sieve then put back in bowl
add bit butter for extra richness if you wish
Cabbage
Vegetables can be steamed in wok as an alternative to steamer or pressure cooker.
shred cabbage
put wok on high heat
add 3 fl oz of oil
when oil has heated add the cabbage and toss so it’s all covered in oil
add water about ½ pint water, cover and steam
stir and turn every now and then so cabbage is cooked evenly it should take about 6-8 minutes, but test every now and then so you can tell it’s ready just how you like it
add more water if needed
you can add soy sauce and/or salt or just enjoy natural flavor of cabbage
why not follow Asians and serve cabbage when it still has some bite?
Cauliflower
When cooking cauliflower it is usual to break it up into florets so the cauliflower cooks quicker and more evenly. If you do this the cauliflower takes about 2-3 minutes in a pressure cooker, a bit more than double this with an ordinary steamer, 5-10 minutes. The shorter you cook the florets the crunchier they’ll be.
We’re going to cook the cauliflower whole for effect. There is an element of compromise as although you get the effect of serving the whole cauliflower it won’t cook as evenly.
To do this steam in pressure cooker for 10 minutes. If you don’t have pressure cooker the cauliflower will take about 20 minutes to steam or boil whole.
Using the pressure cooker is another compromise as although it’s about twice as fast as ordinary steaming or boiling you lose the ability to test whilst the cauliflower is cooking.
Oh well
fill the pressure cooker with water so it’s just below the basket.
don’t forget the cauliflower – then steam for about 10 minutes.
put in bowl – save the water for gravy
cover with white sauce
Now you can combine some or all of these with earlier recipes for roast chicken and roast potatoes to make complete meal.
Why not add apple crumble and then you’ll have 2 course meal!