Sunbeam MU2000 manual Spicy Steamed Lamb Shanks, Steamed Chinese Broccoli

Recipes continued

Spicy Steamed Lamb Shanks		Serves: 4
8	dried ancho chillies
2	long red chilli’s, finely chopped

1 teapsoon dried cumin

½teaspoon dried oregano

½teaspoon dried thyme 4 cloves

2 bay leaves

4 cloves garlic, peeled

2 tablespoons white vinegar

4 lamb shanks

1 375ml can beer

1.Wash chilies. Remove stems, veins, and seeds. Place in a large bowl and cover with boiling water. Soak for 1 hour. Drain and reserve a ¼ cup of the liquid.

2.Combine chillies, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and reserved chilli water in a food processor. Process to a smooth paste. Coat lamb shanks in paste, cover and refrigerate overnight.

3.Place each shank in the centre of a piece of baking paper. Bring corners of baking paper together to form a seal.

4.With high steaming rack in place, use the Cook function on high to bring 5 cm water and beer to a boil. Place lamb on rack.

5.Cover with lid. Steam for approximately 2 hours or until meat falls off the bone.

Steamed Chinese Broccoli	Serves: 3-4
2 bunches Chinese broccoli
¼ cup oyster sauce
1 clove garlic, crushed
2 tablespoons light soy sauce
1 teaspoon caster sugar
2 teaspoons sesame oil
2 teaspoons lime juice

1.Remove broccoli leaves from stems. Cut stems in half and roughly chop leaves.

2.Combine remaining ingredients in a small bowl to make a sauce.

3.Place broccoli in the centre of a large piece of baking paper. Pour over sauce. Bring corners of baking paper together to form a seal.

4.With the high steaming rack in place, use the Cook function on high to bring 5cm of water to boil. Place parcel on rack.

5.Cover with lid. Steam for 15 minutes or until broccoli is tender.

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