Recipes (continued)
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.
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 1½ teaspoons ground cumin 1 teaspoon tumeric
½ 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.
Saucy Drumsticks | Serves 2 |
Approximate steaming time
¼ cup tomato sauce
2 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon Dijonnaise
4 chicken drumsticks
1.Combine tomato sauce, barbecue sauce, Worcestershire sauce, brown sugar and Dijonnaise in a jug.
2.Place drumsticks in a ceramic dish and cover with marinade. Cover and refrigerate for at least 30 minutes.
3.Arrange drumsticks in Steamer Basket, thickest part to outside of Steamer tray. Cover with lid and set timer.
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