So delicious! If you love peanut butter, you will love this.

With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat.  This makes steaming a lower-calorie, low fat cooking method.  Food stays moist, too, since it is being bathed in water vapor.  Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.

Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.

Makes 9

2 Chicken Breasts

1 shallot

1 tsp garlic granules or 1 garlic clove

1 leek

40g whole peanuts

1 tsp salt & pepper

350ml chicken stock

1 tbsp peanut butter

spinach

1 tsp peanut oil

1. Slice the Leek, using a bit with the green on
2. Peel and slice the shallots
3. Shell and peel peanuts (if not predone), blitz in a blender until fine  
4. Cut the chicken into small pieces and season
5. Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.                                                                                                                                                
6. With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.                                                                             
7. Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
8. 2 minutes before ready place the spinach in the pot also.
   

   

    

9. When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)                                                                           
10. Serve meatballs on the bed a spinach and pour sauce over. Yummy!