Sunbeam ST6610 manual Herb Salmon Cutlets, POULTRY Spicy Whole Chicken, Recipes continued

Recipes (continued)

Bream with Pinenut Stuffing

Approximate steaming time 17-20 minutes. 1 whole bream, gutted and scaled

1 rasher bacon, rind removed and finely chopped

2 green onions, finely sliced

2/3 cup white wine

1/2 cup breadcrumbs

2 tablespoon sour cream juice of 1/2 lemon

fresh ground black pepper to taste

1.In a small saucepan lightly sauté bacon and green onions. Add wine and simmer until nearly all the liquid has evaporated. Remove from heat.

2.Add breadcrumbs, pinenuts and sour cream. Stir to combine.

3.Place filling into fish cavity.

4.Place fish onto piece of greased foil and pour lemon juice and black pepper over fish. Cover with foil.

5.Place fish into Steamer Basket. Position the Rice cooker bowl, place the lid on and set the timer. Steam until the fish flakes easily with a fork.

Herb Salmon Cutlets

Approximate cooking time 28-30 minutes. 2 salmon cutlets

2 onions, thinly sliced rind and juice of 1 lemon

2 tablespoons chopped parsley

1 tablespoon chopped dill black pepper

1.Lie cutlets in Steamer Basket. Arrange onion over cutlets. Sprinkle with lemon rind, juice, herbs and black pepper.

2.Position the Rice cooker bowl, place the lid on and set the timer.

POULTRY

Spicy Whole Chicken

Approximate steaming time 50 minutes. 1 x 1.3kg chicken

2 lemons, rind and juice removed

3 cloves garlic

2 teaspoons brown sugar

11/2 teaspoons ground cumin

1 teaspoon tumeric

1/2 teaspoon cayenne pepper

1.Remove giblets, wash and pat dry chicken.

2.Place lemon rind and garlic, cloves inside the chicken. Position the chicken breast up in the Rice Cooker bowl.

3.Combine lemon juice, brown sugar, tumeric, cumin and cayenne pepper. Brush mixture over the chicken using a pastry brush.

4.Position the Rice cooker bowl, place the lid on and set the timer.

18