CHICKEN | SEAFOOD |
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STEAMED chicken breast WITH ginger and spinach
INGREDIENTS
1 Tablespoon minced ginger ½ bunch coriander finely sliced
2 x 150g chicken breast supremes, skin on
1 cup/250ml Stones Green Ginger Wine
200g baby spinach
1 punnet (50g) baby corn Soy sauce , for serving
METHOD
1.Combine ginger and coriander. Place half of the mixture under the skin of each chicken breast supreme.
2.Place filled chicken breasts in a single layer into a shallow dish. Pour over ginger wine, cover and marinate for 20 minutes.
3.Place marinated chicken into steaming tray, lined with baking paper.
4.Place 3 Rice Duo cups of water into removable cooking bowl. Cover with lid and press the Selector Control to ‘Cook’. When the water is boiling, place steaming tray into removable cooking bowl, replace lid and cook for
5.Place spinach and corn into steaming tray.
6.Ensure sufficient water is in removable cooking bowl. Insert steaming tray and replace lid, cook for another
7.Serve the chicken on top of the vegetables with a drizzle of soy sauce.
Seafood paella
Serves 4 to 6
INGREDIENTS
¼ cup olive oil
1 Spanish onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
1½ Rice Duo cups short grain rice, washed 4 cups seafood or chicken stock
500g mixed seafood (prawns, calamari, octopus, mussel meat, white fish fillet)
½cup roasted red capsicum, peeled and chopped 1 Tablespoon fresh lime juice
2 tomatoes, diced
¼ teaspoon chilli powder
2 Tablespoons chopped fresh coriander
METHOD
1.Place oil into removable cooking bowl. Press Selector Control to ‘Cook’. Heat for 1 minute, add onion, garlic and ginger. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil.
2.Add seafood stock. Cover with lid and cook for 10 minutes. Stir in seafood, capsicum and lime juice. Replace
lid and cook until Selector Control switches to ‘Warm’.
3.Stir rice mixture and fold through tomatoes, chilli and coriander. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
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