Sunbeam ST6810 manual Ginger Beef, Honey & Mustard Lamb, Moroccan Chicken Breast With Couscous

Recipes (continued)

Ginger Beef

Approximate steaming time 20-30 minutes.

2 pieces of rump steak, trimmed of fat

3 tablespoons marmalade

3 teaspoons grated fresh ginger

2 cloves garlic, crushed

1 teaspoon fresh ginger

1 tablespoon wine vinegar

1.Mix together marmalade, ginger, garlic, ground ginger and wine vinegar. Spread over sides of the beef. Cover and refrigerate for 3 hours or overnight.

2.Arrange steaks in the Steamer tray. Place the lid on and set the timer.

Honey & Mustard Lamb

Approximate steaming time 10-15 minutes.

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.

Moroccan Chicken Breast
with Couscous	Serves 4

Approximate steaming time 13-15 minutes

1 tablespoon olive oil

1 tablespoon finely grated lemon rind

2 tablespoons lemon juice

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon turmeric

½cup roughly chopped flat leaf parsley leaves

500g corn fed chicken breast fillets

1 cup couscous

1 cup water

1.Combine olive oil, lemon rind, lemon juice, coriander, cumin, paprika, turmeric and parsley in a bowl until mixture forms a paste. Season.

2.Spread paste onto chicken. Arrange chicken breasts in Steamer Basket.

3.Put couscous and water into Rice Cooker bowl. Position rice cooker bowl in a Steamer Basket over basket containing chicken. Cover with lid and set timer.

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