24
Meatballs
Serves 4
500g lean beef mince
1 clove garlic, peeled and crushed
1 teaspoon mixed dried herbs
½ teaspoon dried oregano leaves
1 brown onion,
finely chopped
1 x 60g egg, lightly beaten
2 tablespoons fr
esh fla
t leaf parsley,
finely chopped
3 tablespoons fresh breadcrumbs
Freshly ground black pepper, optional
Salt, optional
600ml spicy Italian pasta cooking sauce
Extra fla
t leaf parsley,
finely chopped,
for serving
1.
Combine mince, garlic herbs onion,
egg, parsley and breadcrumbs,
season with pepper and salt, if
desired, and mix well.
2.
Using wetted hands, roll
tablespoonsful of mixture into balls.
3.
Fill water reservoir to MAX level, insert
the liquid collection container then
place a steamer basket on top.
4.
Layer meatballs into the steamer
basket, assemble second steamer
basket if required and cover with lid.
5.
Turn timer dial to 5 minutes.
6.
Pour pasta cooking sauce into the
rice/sauce cooking bowl.
7.
At the end cooking time, remove the
lid, place a layer support ring onto
the first/second steamer basket, insert
a second/third steamer basket, then
carefully insert the rice/sauce cooking
bowl, cover with lid and turn the timer
dial to 10 minutes. Adjust for shorter or
longer cooking time as required.
8.
Remove meatballs when cooked and
sauce heated. Place meatballs onto
a serving dish and drizzle with pasta
sauce. Sprinkle with extra parsley and
serve hot.
Steamed Fruit Pudding
Serves 6-8
375g mixed dried fruit
¾ cup/110g self-raising flour
¼ cup sugar
½ teaspoon ground cinnamon
½ teaspoon ground mixed spice
¼ teaspoon grated nutmeg
60g butter, melted
2 x 60g eggs, lightly beaten
¼ cup/60ml milk
2 tablespoons rum, brandy or fresh
orange juice
1.
Combine fruit and dry ingredients in a
large bowl, add remaining ingredients
and mix well.
2.
Lightly grease and bake paper-line
the rice/sauce cooking bowl. Cut
a piece of bake paper to fit the top
shape of the rice/sauce cooking
bowl. Cut a piece of foil to fit the top
shape of the rice/sauce cooking bowl
to extend 3cm over the edge.
3.
Spoon pudding mixture into the
prepared rice/sauce cooking bowl,
cover with the piece of bake paper
then the piece of foil. Gather the
edge of the foil and press towards the
outer edge of the bowl to form a seal.
4.
Fill water reservoir to MAX level, insert
the liquid collection container then
place a steamer basket on top.
5.
Carefully insert the rice/sauce
cooking bowl into the steamer basket
and cover with lid.
6.
Turn the timer dial to 1 hour. Adjust
for shorter or longer cooking time as
required. Add extra water to the water
reservoir if required.
7.
When pudding is cooked, carefully
remove the rice/sauce cooking bowl
and allow to stand for 5-10 minutes,
then turn out onto a serving plate.
8.
Serve pudding hot or cold with
custard or ice cream.
KFS300_IB_FA.indd 24
11/02/10 11:14 AM
