Sesame Pumpkin

Serves 4

600g pumpkin, peeled and cut into 3cm pieces

Dressing:

1 tablespoon peanut oil

2 tablespoons toasted sesame seeds

1 tablespoon honey

1 tablespoon lemon juice

1 tablespoon soy sauce

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

2.Place pumpkin into the steamer basket and cover with lid.

3.Turn timer dial to 12-15 minutes. Adjust for shorter or longer cooking time as required.

4.Remove pumpkin when just cooked and place into a serving dish.

5.Place dressing ingredients into a screw-top jar and shake to combine. Pour dressing over pumpkin.

Toss to coat.

6.Serve as a vegetable accompaniment.

Chicken Risotto

Serves 4

250g chicken breast fillets

1 tablespoon butter

1 brown onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2 cups/500ml chicken stock

1 cup Arborio rice

¼ cup freshly chopped mixed herbs

1.Freshly ground black pepper, optional

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

3.Place chicken into the steamer basket and cover with lid.

4.Turn timer dial to 20-25 minutes. Adjust for shorter or longer cooking time as required.

5.Remove chicken when cooked and slice thinly. Set aside and keep warm.

6.Heat butter in a saucepan and sauté the onion and garlic, add the stock, cover with lid and bring to the boil.

7.Place rice into the rice/sauce cooking bowl and pour hot stock mixture over the rice. Carefully insert the rice/ sauce cooking bowl into the steamer basket and cover with lid.

8.Turn timer dial to 40 minutes or until rice is cooked and liquid is absorbed. Add a little extra stock or water to the rice if required during cooking. Adjust for shorter or longer cooking time as required.

9.At the end of cooking, carefully remove the rice/sauce cooking bowl, stir herbs through rice and season to taste. Serve with sliced chicken breast.

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Kambrook KFS300 manual Sesame Pumpkin, Chicken Risotto

KFS300 specifications

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