Kambrook KFS300 manual Meatballs, Steamed Fruit Pudding

Meatballs

Serves 4

500g lean beef mince

1 clove garlic, peeled and crushed

1 teaspoon mixed dried herbs

½teaspoon dried oregano leaves

1 brown onion, finely chopped

1 x 60g egg, lightly beaten

2 tablespoons fresh flat leaf parsley, finely chopped

3 tablespoons fresh breadcrumbs Freshly ground black pepper, optional Salt, optional

600ml spicy Italian pasta cooking sauce

Extra flat leaf parsley, finely chopped, for serving

1.Combine mince, garlic herbs onion, egg, parsley and breadcrumbs, season with pepper and salt, if desired, and mix well.

2.Using wetted hands, roll tablespoonsful of mixture into balls.

3.Fill water reservoir to MAX level, insert the liquid collection container then place a steamer basket on top.

4.Layer meatballs into the steamer basket, assemble second steamer basket if required and cover with lid.

5.Turn timer dial to 5 minutes.

6.Pour pasta cooking sauce into the rice/sauce cooking bowl.

7.At the end cooking time, remove the lid, place a layer support ring onto the first/second steamer basket, insert a second/third steamer basket, then carefully insert the rice/sauce cooking bowl, cover with lid and turn the timer dial to 10 minutes. Adjust for shorter or longer cooking time as required.

8.Remove meatballs when cooked and sauce heated. Place meatballs onto a serving dish and drizzle with pasta sauce. Sprinkle with extra parsley and serve hot.

24

Steamed Fruit Pudding

Serves 6-8

375g mixed dried fruit

¾cup/110g self-raising flour

¼ cup sugar

½ teaspoon ground cinnamon ½ teaspoon ground mixed spice ¼ teaspoon grated nutmeg 60g butter, melted

2 x 60g eggs, lightly beaten ¼ cup/60ml milk

2 tablespoons rum, brandy or fresh orange juice

1.Combine fruit and dry ingredients in a large bowl, add remaining ingredients and mix well.

2.Lightly grease and bake paper-line the rice/sauce cooking bowl. Cut a piece of bake paper to fit the top shape of the rice/sauce cooking bowl. Cut a piece of foil to fit the top shape of the rice/sauce cooking bowl to extend 3cm over the edge.

3.Spoon pudding mixture into the prepared rice/sauce cooking bowl, cover with the piece of bake paper then the piece of foil. Gather the edge of the foil and press towards the outer edge of the bowl to form a seal.

4.Fill water reservoir to MAX level, insert the liquid collection container then place a steamer basket on top.

5.Carefully insert the rice/sauce cooking bowl into the steamer basket and cover with lid.

6.Turn the timer dial to 1 hour. Adjust for shorter or longer cooking time as required. Add extra water to the water reservoir if required.

7.When pudding is cooked, carefully remove the rice/sauce cooking bowl and allow to stand for 5-10 minutes, then turn out onto a serving plate.

8.Serve pudding hot or cold with custard or ice cream.