Sunbeam ST6600 Instruction/Recipe Booklet page 16

Recipes.
1. In a small saucepan lightly saute bacon and
shallots. Add wine and simmer until nearly all
the liquid has evaporated.
Remove from heat.
2. Add breadcrumbs, pinenuts and sour cream.
Stir to combine.
3. Place filling into fish cavity.
4. Place fish onto piece of greased foil and pour
lemon juice and black pepper over fish. Cover
with foil.
5. Place fish into Steamer Basket. Position the
Rice cooker bowl, place the lid on and set the
timer. Steam until the fish flakes easily with
a fork.
Herb Salmon Cutlets
Approximate cooking time 28-30 minutes.
2 salmon cutlets
2 onions, thinly sliced
1 lemon, rind and juice removed
2 tablespoons chopped parsley
1 tablespoon chopped dill
black pepper
1. Lie cutlets in Steamer Basket. Arrange onion
over cutlets. Sprinkle with lemon rind, juice,
herbs and black pepper.
2. Position the Rice cooker bowl, place the lid on
and set the timer.
POULTRY
Spicy Whole Chicken
Approximate steaming time 50 minutes.
1 x 1.3kg chicken
2 lemons, rind and juice removed
3 cloves garlic
2 teaspoons brown sugar
1 / teaspoons ground cummin
1
2
1 teaspoon tumeric
1 / teaspoon cayenne pepper
2
1. Remove giblets, wash and pat dry chicken.
2. Place lemon rind and garlic, cloves inside the
chicken. Position the chicken breast up in the
Rice Cooker bowl.
3. Combine lemon juice, brown sugar, tumeric,
cummin and cayenne pepper. Paint this
mixture over the chicken using a pastry brush.
4. Position the Rice cooker bowl, place the lid on
and set the timer.
Oriental Chicken
Approximate steaming time 40 minutes.
4 chicken pieces, skin removed
/ cup chutney
1
2
2 tablespoons soy sauce
2 tablespoons hoi sin sauce
2 teaspoons grated ginger
2 cloves garlic
1 teaspoon chilli sauce
1 / teaspoon french mustard
2
/ teaspoon chinese 5 spice powder
1
2
100mls chicken stock
1. Place chicken in large bowl. Combine all other
ingredients except stock. Pour over chicken,
marinade 3-4 hours or overnight.
2. Place chicken into the Rice Cooker bowl.
Position the Rice cooker bowl, place the lid on
and set the timer.
3. Combine remaining marinade and chicken
stock, bring to the boil on the stove top. Boil
until thickened, taste and season.
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