Kambrook KFS200BLK, Instruction Booklet

Page: 21 / 28

20
Steamed Asparagus with Lemon
Butter
Serves 4
2 bunches asparagus (approx. 200g),
trimmed
Lemon Butter Sauce
3 shallots
2 cloves garlic
10 black peppercorns
1 bay leaf
1 cup white wine
1 cup thickened cream
500g unsalted butter
1 cup chicken stock
Juice of 1 lemon
Salt and pepper
1.
Layer the asparagus into the steaming
basket.
2.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
Cover with lid.
3.
Turn the timer dial to 7 minutes. Once
cooked, remove asparagus and
place into a serving plate. Pour the
Lemon Butter Sauce over the top or
serve on the side.
Lemon Butter Sauce
1.
Chop the shallots and garlic and
sweat off in a little bit of oil in a pan
until just starting to brown.
2.
Add peppercorns, bay leaf and wine
and reduce down by ¾. Add stock
and reduce again by ¾.
3.
Add cream, reduce until the sauce
has thickened and turned light brown.
4.
Whisk in the butter over low heat
(don’t boil it) until the butter has all
melted. Season with salt, pepper and
lemon juice
Prawn and Chives Dumplings
Makes 40 dumplings (25g each)
1kg raw green prawns
2 tsp salt
1 tsp sesame oil
1 large bunch garlic chives
1 tsp fish sauce
1 tsp oyster sauce
1 egg white
Pinch white sugar
Pinch white pepper
1 packet dumpling wrappers
1.
Peel and chop prawns to a mince-like
consistency.
2.
Combine prawns with salt, sesame
oil, chopped garlic chives, fish sauce,
oyster sauce, egg white, sugar and
pinch of white pepper.
3.
Lay dumpling wrappers on a flat
surface and place 1 tablespoon of
mix in the middle of each wrapper.
Use a little bit of water or egg to wash
around the edge of the wrapper to
help it stick together. Press together
and pinch along the edges to make a
frilled seal.
4.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
5.
Place dumplings into the steaming
basket and cover with lid.
6.
Turn the timer dial to 4-5 minutes.
7.
Once ready, eat straight away or for a
crispier result, brush the dumpling with
sesame oil and fry in a hot pan for 1-2
minutes.