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Recipes continued
Chinese Steamed Pork
and Cabbage Rolls
300gporkmince
50gfreshshiitakemushrooms,chopped
3longgreenonions,finelychopped
2cmpieceginger,peeled,grated
1egg,lightlybeaten
½bunchfreshcoriander,finelychopped
2tablespoonssoysauce
1tablespoonricewine
1teaspooncastersugar
1teaspoonsesameoil
1Chinesecabbage,leavesseparated
Saltandpepper,totaste
1.Combineallingredientsexpectcabbagein
alargebowl.Mixwell.Coverandplace in
refrigerator.
2.Usingtheoutercabbageleavescutout the
hardwhitecentrerib.
3.UsingtheCookfunctionsettoHIGH,
bring5litresofwatertotheboil. Add
thecabbageinbatchesandcookfor2
minutes.Runcabbageleavesundercold
water.Dryandsetaside.
4.Placeaheapedtablespoonofporkmixture
inthemiddleofcabbageleaf.Foldthe
endsinandrolltoformasecure parcel.
Repeatuntilmixtureisused.
5.Withhighsteamingrackinplace,usethe
CookfunctiononHIGHtobring5cmof
watertotheboil.Placeasheetof baking
paperovertherack.Placecabbagerollson
rack.
6.Coverwithlid.Steamforabout20 minutes
oruntilcooked.
Steamed Fish Parcels (En Papiote) Serves:4
2smallfennelbulbs,finelysliced
1lemonfinelysliced
4firmwhitefishfillets
4tablespoonsbutter
½cupwhitewine
Saltandpepper,totaste
1.Cut4x30cmsquaresofbaking paper.
2.Placeanequalamountoffenneland
lemoninthecentreofeachpieceof paper.
Topwithfishandbutter.Seasonwithsalt
andpepper.
3.Bringoppositeedgesofpapertogetherto
formaparcel.Pourinquarterofthe white
wineandseal.Repeat.
4.Withhighsteamingrackinplace,usethe
CookfunctiononHIGHtobring5cmof
watertotheboil.Placefishparcelson
rack.
5.Coverwithlid.Steamfor15minutes or
untilfishisfullycooked.