Recipes continued
Asparagus and Beans with
Crispy Bacon Crumbs
Serves:
2 bunches asparagus, trimmed
150g green beans, trimmed
1 tablespoon olive oil
2 rashers bacon, chopped
1 cup roughly torn Italian bread
2 cloves garlic, crushed
1 tablespoon finely chopped fresh parsley leaves
Salt and pepper, to taste
1.Place 360mls water (2 rice cups) in the cooking pan. Place the steamer basket on top. Place asparagus and beans in the steamer basket.
2.Place the lid on top of the steamer basket. Depress automatic control lever to “COOK”. Steam vegetables for
3.Meanwhile heat oil in a frypan over medium heat. Add bacon and cook for 2 minutes or until just brown. Add breadcrumbs and garlic. Increase heat to medium high. Cook for 5 minutes or until crumbs are brown. Stir in parsley.
4.Serve asparagus with crispy bacon topping. Season with salt and pepper.
Chicken Breasts with Chilli Herb Pesto
Serves: 4
½red onion, chopped 3 cloves garlic, halved
1 long red chilli, seeds removed, chopped
1 teaspoon ground cumin
2 cups fresh
1 cup fresh coriander leaves
1 lemon, rind finely grated and juiced
¹/³ cup extra virgin olive oil Salt and pepper, to taste
4 x 170g chicken breast fillets
1.Combine onion, garlic, chilli, cumin, parsley and coriander in a food processor. Process until finely chopped. Add oil and process until a paste is formed. Stir in ¼ cup lemon juice and rind. Season with salt and pepper.
2.Brush a little mixture over chicken. Line the steamer basket with baking paper. Place chicken in steamer basket. Depress automatic control lever to “COOK”. Steam for 20 minutes or until just cooked. Switch lever
to “KEEP WARM”. Stand with lid on for 5 minutes.
3.Slice chicken and serve with remaining pesto, steamed rice and vegetables.
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