Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS

and CaSSeroleS

POTATOES BOILED IN

THEIR SKINS WITH

TWO DIPS

INGREDIENTS

2 – 2½ lb. medium-sized potatoes,

preferably by a similar size

Bacon Dip

4 oz. sliced bacon

5 oz. blue cheese

½ lb. crème fraîche

½ bunch of chives

Avocado Dip

1 ripe avocado

2 tbsp. lemon juice

½ lb. crème fraîche

1 small red chili pepper

½ bunch cilantro or dill

Salt and pepper

SETTINGS

STEAM, 210°F – 212°F

25 – 30 minutes

Perforated + Baking Pan

Wash and scrub the potatoes and arrange in the perforated baking pan. Steam as indicated.

BACON DIP:

Cut the bacon across its width into strips about ½ inch wide. Fry in a pan over a medium

heat until crispy. Leave to drain on paper towels. Purée the blue cheese and stir in the

crème fraîche. Cut the chives and fold into the cheese mixture with the bacon strips.

AVOCADO DIP:

Halve the avocado and remove the seed. Purée the esh with the lemon juice and stir in the

crème fraîche. Slice the chili pepper lengthways and remove the seeds. Finely chop the chili

pepper and cilantro and fold into the dip. Season with salt and pepper.

Serve the dips with the potatoes.

Serves 4