Tuscan Herb Chicken

Serves 4

1lemon

1x 1.3kg chicken, washed and dried Tuscan dried herb seasoning

1.Cut lemon in half and squeeze out 2 tablespoons of lemon juice.

2.Place the lemon halves into the cavity of the chicken. Truss chicken legs and wings with wetted kitchen string. Rub lemon juice over chicken and sprinkle generously with Tuscan seasoning.

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

4.Place chicken, breast side up, into steamer basket and cover with lid.

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

6.Remove chicken when cooked, cover with foil and allow to stand for 15 minutes before carving. Serve hot.

Steamed Blue Eye Cod With Parsley And Olives

Serves 4

4 medium potatoes, peeled and cubed

4 x 150g pieces of Blue Eye Cod or Ling Sea Perch

1 grapefruit, peeled, deseeded and cut into chunks

¾cup flat-leaf parsley

2 tablespoons olive oil

2 tablespoons chopped black olives

2 teaspoons capers, washed and drained Freshly ground black pepper, optional Salt, optional

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

2.Place potato into 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 potato when cooked, place into a bowl and mash until light and fluffy. Cover and keep warm.

5.Place fish in single layer into steamer basket, assemble second steamer basket if required and cover with lid.

6.Turn timer dial to 8-10 minutes. Adjust for shorter or longer cooking time as required.

7.Combine grapefruit, parsley, oil, olives and capers in a bowl, mix well. Season with pepper and salt, if desired.

8.Remove fish when cooked. Divide portions of mashed potato onto 4 serving plates, top with fish fillets then spoon grapefruit mixture over fish. Serve hot.

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KFS300 specifications

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Kambrook KFS300 manual Tuscan Herb Chicken, Steamed Blue Eye Cod With Parsley And Olives

Models: KFS300