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Recipes continued
Chinese Steamed Pork
and Cabbage Rolls
300gporkmince
50gfreshshiitakemushrooms,chopped
3longgreenonions,finelychopped
2cmpieceginger,peeled,grated
1egg,lightlybeaten
½bunchfreshcoriander,finelychopped
2tablespoonssoysauce
1tablespoonricewine
1teaspooncastersugar
1teaspoonsesameoil
1Chinesecabbage,leavesseparated
Saltandpepper,totaste
1.Combineallingredientsexpectcabbagein
alargebowl.Mixwell.Coverandplace in
refrigerator.
2.Usingtheoutercabbageleavescutout the
hardwhitecentrerib.
3.UsingtheCookfunctionsettoHIGH,
bring5litresofwatertotheboil. Add
thecabbageinbatchesandcookfor2
minutes.Runcabbageleavesundercold
water.Dryandsetaside.
4.Placeaheapedtablespoonofporkmixture
inthemiddleofcabbageleaf.Foldthe
endsinandrolltoformasecure parcel.
Repeatuntilmixtureisused.
5.Withhighsteamingrackinplace,usethe
CookfunctiononHIGHtobring5cmof
watertotheboil.Placeasheetof baking
paperovertherack.Placecabbagerollson
rack.
6.Coverwithlid.Steamforabout20 minutes
oruntilcooked.
Steamed Fish Parcels (En Papiote) Serves:4
2smallfennelbulbs,finelysliced
1lemonfinelysliced
4firmwhitefishfillets
4tablespoonsbutter
½cupwhitewine
Saltandpepper,totaste
1.Cut4x30cmsquaresofbaking paper.
2.Placeanequalamountoffenneland
lemoninthecentreofeachpieceof paper.
Topwithfishandbutter.Seasonwithsalt
andpepper.
3.Bringoppositeedgesofpapertogetherto
formaparcel.Pourinquarterofthe white
wineandseal.Repeat.
4.Withhighsteamingrackinplace,usethe
CookfunctiononHIGHtobring5cmof
watertotheboil.Placefishparcelson
rack.
5.Coverwithlid.Steamfor15minutes or
untilfishisfullycooked.