Steam + Egg free recipes (36)

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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.

Boston brown bread

Recipe by: Norma MacMillan

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Being steamed rather than baked, this mixed-grain bread has a soft crust and close texture. It gets its dark, rich colour and flavour from molasses. It was created by American settlers in the days before most homes had ovens.

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Breton Mussels with Herbs and Crème Fraîche

Recipe by: Kasienko

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A simple recipe for mussels from Brittany. Serve with a sliced baguette and a dry white wine.

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).

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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.

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.

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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.

Creamed Spinach with Nutmeg

Recipe by: mscougar

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Freshly steamed spinach is blended with a rich, creamy sauce that's lightly spiced with nutmeg. Great side dish for roast beef or chicken.

Curried Mussels

Recipe by: Kerry

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Mussels steamed in a white wine cream sauce with a hint of curry. An easy and delicious recipe, you'll love it!

Garlic Sautéed Artichokes

Recipe by: JJDON

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Fresh artichokes are sautéed in garlic butter before steaming in this Italian-inspired vegetable dish.

Green Bean and Blue Cheese Salad

Recipe by: Melanie

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This summer salad is full of flavour and crunch.

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.

Japanese chicken salad

Recipe by: Azmina Govindji

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The ingredients for this salad are presented individually on a platter rather than being mixed together, with a simple tahini-based dressing so everyone can help themselves. Typical of Japanese cooking, there is a fairly small amount of meat per person, but plenty of raw vegetables to crunch through and fill you up.

Moules Marinières

Recipe by: Patti

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Be transported to the south of France with this dish. Serve with crusty bread, and a nice chilled glass of white wine.

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.

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