Steam + Dairy free recipes (23)

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Aromatic steamed Asian swordfish

Recipe by: Maggie Pannell

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Swordfish has a distinctive, firm, meaty texture, but can become dry if grilled. Here it is steamed with vegetables and spicy Thai flavourings in paper parcels to ensure the flesh stays tender and succulent.

Beef Wontons

Recipe by: Donna

Reviews(3)

Once they have been put together you can either fry them or steam them; both ways are delicious.

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Cauliflower with crispy crumbs

Recipe by: Norma MacMillan

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The crispy golden topping in this simple side dish is usually made by frying the breadcrumbs in a generous quantity of butter. This version uses a modest portion of olive oil and fresh herbs to flavour a topping that tastes good with all steamed or boiled vegetables, and contrasts particularly well with steamed cauliflower.

Char Siu Bao

Recipe by: Carol chi-wa Chung

Reviews(4)

This is a simple recipe for Chinese barbecue pork buns. A wok equipped with a stainless steel steam plate (a plate with holes to allow steam to pass) is required to make these. You will also need to follow the recipe on this site for Hom Bao (Chinese steamed buns).

Chinese Green Beans

Recipe by: Harriet O'Neal

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Oyster sauce, fresh ginger, garlic and red chillies add some Chinese inspiration to green beans.

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Chinese Peppered Yard-Long Beans

Recipe by: HEIDI WRIGHTSMAN

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Bright, crisp and spicy Chinese beans with crushed green peppercorns, fresh red chilli and garlic.

Chinese Steamed King Prawns

Recipe by: IS15BJC

Reviews(2)

Fresh king prawns are steamed in a soy sauce, garlic and brandy. Simple and delicious.

Chinese-style steamed plaice rolls

Recipe by: Norma MacMillan

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Here rolled up plaice fillets, flavoured with oyster sauce, ginger and spring onions, are set on a bed of the sea vegetable samphire and then steamed. They're served with a mixture of long-grain and wild rice.

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Couscous and flageolet niçoise

Recipe by: Norma MacMillan

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This is a bright, cheery salad with a real Mediterranean feel and flavour. Couscous is mixed with pale green flageolet beans, then tossed with fresh green beans, tomatoes and cucumber in a piquant dressing made with sun-dried tomatoes. Serve as a main course for a delightful summer lunch.

Green beans and celeriac in a stir-fry dressing

Recipe by: Brenda Houghton

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Lightly steamed vegetables in a sweet and sour sauce make a pretty starter or party dish.

Green vegetable salad with garlic and ginger

Recipe by: Brenda Houghton

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Crisp, healthy and delicately flavoured, these lightly steamed vegetables can be enjoyed hot or cold.

Hake en papillote

Recipe by: Norma MacMillan

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Laying a piece of fish on a bed of greens, seasoning with a few aromatics and then sealing up tightly into a parcel is a simple and trouble-free way to cook fish. It's healthy too, as no water-soluble nutrients are lost.

Hom Bao

Recipe by: Carol chi-wa Chung

Reviews(3)

Follow this recipe carefully and you will be rewarded with comforting, fluffy and tasty Chinese steamed buns. "Hom Bao" refers to any filled Chinese buns, but if you want to fill these with traditional barbecue pork filling before steaming, follow the recipe for Char Siu Bao, also on this site.

Moules à la Provençale

Recipe by: Corinne Hobin

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Tomatoes and garlic are essential to this dish, which is light, fresh and full of flavour. A perfect preparation for mussels if you like to avoid the cream and butter so prominent in many other recipes.

Mussels di Amore

Recipe by: donnamaria

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Steam fresh mussels in a fragrant, easy-to-make tomato-herb sauce. Use fresh mussels from a reputable source, and discard any that do not open during steaming. Serve with fresh parsley, crusty bread and a bottle of wine!

Quick steamed pork supper

Recipe by: Maggie Pannell

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Pork fillet (tenderloin) is an excellent cut of meat for steaming as it's so lean and tender. These aromatic parcels contain slices of pork with new potatoes, courgettes and red pepper, steamed with Oriental flavourings for an easy, light meal.

Steak and kidney pudding

Recipe by: Maggie Pannell

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This is a lighter version of the delicious traditional pudding. The richly flavoured meat filling is mixed with sweet root vegetables and the herbed pastry is made with light vegetable suet.

Steamed sea bass fillets with spring vegetables

Recipe by: Azmina Govindji

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Oriental steamer baskets are most handy for this dish – you can stack them so that everything can be steamed together. The moist heat from steaming ensures that the fish doesn't dry out. If using a liquid fish stock base or a cube, make up the stock half strength as it will get a lot of flavour from the marinade.

Steamed sea bass with black beans

Recipe by: Norma MacMillan

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In this fragrant, fresh-tasting dish, sea bass fillets are sprinkled with rice wine and steamed, then served with a Chinese-style black bean sauce flavoured with ginger, garlic and soy. Serve it with herbed brown rice.

Steamed sesame spinach

Recipe by: Maggie Pannell

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Juicy, tender spinach has a natural affinity with sesame and looks stunning flecked with the pale creamy seeds.

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