Breville RC16XL manual STEAMED RECIPES cont’d, Mexican Marinated Chicken Breasts

BR6484 RC16XL Book_AM 17/2/06 12:50 PM Page 22

STEAMED RECIPES cont’d

STEAMED VEGETABLES (WARM GADO GADO)

1 bunch baby bok choy, trimmed and sliced

1 small head broccoli, cut into florets

10 snow peas

1 carrot, peeled and thinly sliced

10 oz (300g) firm tofu, cubed

1 cup (250ml) Peanut Sauce (recipe below)

1.Place the vegetables and tofu into steaming tray. Place 3 Rice Duo 6 cups water into the removable cooking bowl. Cover with lid and press the selector control to ‘Cook’. When the stock is boiling, place the steaming tray into removable cooking bowl, replace lid and cook for 5-7 minutes.

2.Place the vegetables and tofu onto a serving platter and drizzle with warm Peanut Sauce.

PEANUT SAUCE

1 onion, chopped

1 clove garlic

3⁄4" (2cm) piece fresh ginger, chopped

1 tablespoon oil

1 teaspoon curry powder

1 tablespoon soy sauce

1⁄4 cup crunchy peanut butter

1 teaspoon chili paste

2 teaspoons brown sugar

1 cup coconut milk

1.Place the onion, ginger and garlic into a food processor and process until fine.

2.Heat oil in a saucepan over medium heat. Add onion mixture and gently fry for 3-4 minutes.

3.Add curry powder and soy sauce. Stir well before adding peanut butter, sugar, and chili paste.

4.Add the coconut milk and stir thoroughly until the sauce is smooth. Increase the heat then cook for 5 minutes.

STEAMED RECIPES cont’d

MEXICAN MARINATED

CHICKEN BREASTS

Serves 4

4-5 oz (120g-150g) boneless chicken breasts (supremes) or boneless thighs

1⁄2 small onion, roughly chopped

4 garlic cloves, smashed

1⁄2 teaspoon cumin seeds

1⁄2 teaspoon dried thyme

1⁄2 teaspoon dried oregano

1⁄2 teaspoon red pepper flakes

1⁄2 teaspoon salt

1 bay leaf broken

1 cup orange juice, preferably freshly squeezed

1.Combine onion, garlic, herbs, spices and orange juice in a shallow, non-metal container. Add chicken pieces in a single layer, cover and marinate at least 4 hours or for as long as overnight in the refrigerator, turning chicken several times.

2.Place the marinated chicken into steaming tray.

3.Place 3 Rice Duo 6 cups water into the removable cooking bowl. Cover with lid and press the selector control to ‘Cook’. When the water is boiling, place the steaming tray into the removable cooking bowl, replace the lid and cook for 20–25 minutes or until cooked when tested. Remove chicken and slice thinly.

4.Serve on top of rice pilaf with fresh tomato or mango salsa.

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