Kambrook KFS200BLK, Инструкция пользователя

Страница: 24 / 28

23
Mushroom Risotto
Serves 4
1 tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
¼ bunch thyme
200g Swiss brown mushrooms, sliced
1 cup rice
½ cup white wine
2 cups chicken stock
50g butter
50g parmesan cheese
Salt and pepper to taste
1.
Heat a frypan up to medium-high
heat and add the olive oil. Once
oil is hot, add onion and sauté for 3
minutes. Once the onion becomes
translucent, add garlic and thyme.
Cook for 1 minute.
2.
Add mushrooms and sauté for 3
minutes. Add rice and cook for a
further 3 minutes.
3.
Add wine and reduce by ¾. Add
the stock, bring to the boil, and pour
ingredients into the rice cooking
bowl. Insert into the large 3L steaming
basket.
4.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the large steaming basket on
top. Cover with lid.
5.
Turn the timer dial to 25 minutes and
let steam.
6.
Stir, and continue cooking until the
rice is tender.
7.
Once the rice is cooked and all the
liquid has been absorbed, add the
butter and parmesan cheese, season
with salt and pepper.
Steamed Snapper With Ginger
and Shallots
Serves 1
200g snapper fillets
180ml chicken stock
1 tbsp palm sugar (found in the Asian
section of the supermarket)
4 coriander roots
10 white peppercorns, crushed
100ml Chinese cooking wine
Splash of white vinegar
Garnish
1 knob ginger, finely sliced
1 red chilli, finely sliced
2 stems of green shallot
1 tbsp sesame oil
1.
To make broth, combine the
stock, palm sugar, coriander roots,
peppercorns, cooking wine, and
vinegar in a pot. Bring to the boil, and
simmer for 3 minutes. Strain, saving the
broth.
2.
Place the fish pieces in the rice
cooking bowl and pour in the broth,
only use half the broth.
3.
In a separate bowl, mix together
ginger, chilli and shallots. Using only
half of the garnish mixture, cover the
fish. Insert the rice cooking bowl into
the large 3L steaming basket.
4.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
Cover with lid.
5.
Turn the timer dial to 10 minutes.
6.
Once cooked, place the remaining
garnish mixture on top of the fish. In
a separate pot, heat the sesame oil
until smoking and pour over hot fish,
garnish with a few sprigs of coriander.
Serve with rice.