Recipes (continued)
PORK
Honey & Mustard Pork
Approximate steaming time
4 pork leg steaks, trimmed of fat
1/4 teaspoon allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon brown sugar
1 tablespoon soy sauce
3 tablespoons lemon juice
2 lemons sliced thinly
1.Place pork in a heavy plastic bag. Combine all remaining ingredients, except sliced lemon and mix well. Add to pork.
2.Place in refrigerator to marinate for 3 hours or overnight.
3.Remove pork from the plastic bag and place into the rice cooker bowl. Pour marinade around pork and place sliced lemon on top.
4.Position the rice cooker bowl, place the lid on and set the timer.
LAMB
Honey & Mustard Lamb
Approximate steaming time
4 lamb steaks, trimmed of fat
2 tablespoons sesame seeds
2 tablespoons mild mustard
1 tablespoon honey
2 tablespoons soy sauce
1.Mix together sesame seeds, mustard, honey and soy sauce. Spread over both sides of the lamb. Cover and refrigerate for 3 hours or overnight.
2.Arrange lamb in Steamer tray. Place the lid on and set the timer.
DESSERT
Baileys chocolate Soufflé | Serves 6 |
Approximate steaming time
125g dark chocolate
š cup caster sugar
4 eggs, separated plus 1 extra egg white
1 tablespoon Baileys Irish cream
1.Lightly grease rice cooker bowl.
2.Melt chocolate gently in a heat proof bowl over a pan of simmering water. Once the chocolate has melted, remove from heat and stir through the sugar until dissolved. Lightly beat the egg yolks and Baileys. Stir through the chocolate mixture.
3.In a large bowl, beat the egg whites using an electric mixer until stiff peaks form. Stir through one third of the egg whites into the chocolate mixture then fold through the remaining egg whites.
4.Pour the chocolate mixture into the prepared rice cooker bowl. Cover the rice cooker bowl with a piece of greased baking paper.
5.Place rice cooker bowl into steaming tray. Replace the lid and set the timer.
6.Serve immediately with cream or ice cream and drizzled with extra Baileys.
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