R E C I P E S
DINNERS
TARRAGON CHICKEN BREASTS with
GREEN BEANS AND SLICED ALMONDS
4 oz. chicken breasts
2 cups fresh green beans
2 tablespoons chopped tarragon
¼ cup sliced almonds
1 cup cream of chicken soup*
Salt and pepper to taste
4 servings
Pour cream of chicken soup in a Bowl. Add chicken breasts sprinkled with tarragon. Arrange
cleaned green beans and almonds in Steamer Bowl around Stacking Bowl. Fill Water Reservoir
to Max Level. Cover and Steam for 20-25 minutes. Add salt and pepper to taste.
*Heavy cream can be substituted far cream of chicken soup if preferred.
Chicken in Lemon and Ginger Marinade.
The marinade:-
1 small piece of fresh ginger - chopped.
1 fresh clove of garlic - chopped.
Half a lemon.
1 tbsp dry sherry
1 tbsp oyster sauce
1 tbsp of soy sauce
1 tsp light brown sauce
4 skinless chicken breasts fillet
1 bag of fresh pasta
1 small knob of butter
Salt and pepper.
Mix the marinade ingredients in a bowl, add the chicken coat well and cover the bowl, refrigerate
for at least 30 minutes. Wrap the chicken fillets into individual foil parcels and put in the bottom
basket. Put the fresh pasta in the second basket and put the lid on. Steam for 20 to 25 minutes,
toss the pasta in the salt and pepper with a little butter and serve with the chicken.
TROUT FILLETS WITH VEGETABLES
4 trout fillets (6 oz. each)
½ cup raw green beans
4 slices lean bacon
¼ cup raw mushrooms, sliced
2 raw carrots, sliced
¼ cup butter or margarine
Salt and pepper to taste
4 servings
Wash and peel the vegetables, and cut them into 1 ¼ inch sticks. Butter 4 pieces of aluminium
foil and lay a slice of bacon, a trout fillet, and a quarter of the vegetables onto each one. Season
with salt and pepper, and add a small pat of butter to each before wrapping in foil. Fill Water
Reservoir to Max level. Place in Steaming Bowl, cover and steam for 15 minutes. Remove foil
before serving.
SALMON STEAKS WITH FENNEL
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