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 |
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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.
21 | 21 |
