Breville BRC510, Instruction Booklet

Page: 42 / 44

41
RECIPES
TROPICAL MANGO RICE
Serves 4 -6
INGREdIENTS
275g short grain white rice, washed and drained
1 cup/250ml mango nectar
1 cup/250ml water
450g can sliced peaches, drained, juice reserved
2 teaspoons finely grated lime rind
½ cup/125ml coconut cream
¼ cup/60ml passionfruit pulp
1 Tablespoon cinnamon sugar
METHOd
Rice Setting
1. Place washed rice, mango nectar, water
and reserved peach juice (set peach
slices aside) into the removable cooking
bowl, mixing well . Cover with lid.
2. Press the ‘Menu Selector’ button to the
‘Rice’ setting.
3. When Risotto & Rice has automatically
switched to the ‘Warm’ setting, stir
through lime rind, coconut cream and
passionfruit pulp. Cover with lid and
stand for 10 minutes on ‘Warm” setting.
Serve warm with reserved peaches and
sprinkle with cinnamon sugar
STEAMEd WHOLE FISH WITH
GINGER ANd SHALLOT
Serves 2
300-400g whole snapper or bream, cleaned
and scaled
2cm piece fresh ginger, peeled and cut into
thin strips
1 lime, sliced
½ bunch coriander, root section removed
3 cups/750ml water
2 Tablespoons soy sauce
1 Tablespoon peanut oil
3 green onions, finely sliced
1. Wash and dry the fish. Cut 2 slits at a 45º
angle through each side of the fish. Place
some of the ginger and a slice of lime
into each slit.
2. Place the coriander into the cavity of
fish. Place fish into steaming tray.
Rice Setting
3. Pour 3 cups of water into the removable
cooking bowl. Place steaming tray into
removable cooking bowl, cover with lid.
4. Press the ‘Menu Selector’ button to the
‘Rice’ setting.
5. Steam fish for about 15 minutes or until
cooked when tested.
6. Remove fish from steaming tray and
place onto a serving platter.
7. Combine soy sauce, oil and shallots,
pour over fish and serve immediately.