Steamed Recipes - Breville RC16XL Instructions For Use And Recipe Book

BR6484 RC16XL Book_AM 17/2/06 12:50 PM
RECIPES cont'd
MANGO TROPICAL
RICE PUDDING
Serves 4-6
1 3 ⁄ Rice Duo 6 cups short grain white
4
rice, washed
1 cup mango nectar
1 cup water
15 oz (450g) can sliced peaches, drained,
juice reserved
2 teaspoons lime zest
1 ⁄ cup coconut cream
2
1 ⁄ cup passionfruit pulp (can be found frozen
4
in Asian markets)
1 tablespoon cinnamon sugar
1. Place rice, mango nectar, water, and
reserved peach juice into the removable
cooking bowl and stir to combine.
Cover with lid and press selector control
to 'Cook'.
2. Cook until selector control switches to
'Warm'. Stir once during cooking.
3. Stir rice mixture and fold through lime
zest, coconut cream and passionfruit
pulp. Replace lid and stand for
10 minutes on 'Warm'.
4. Serve warm with peaches and dusted
with cinnamon sugar.
20
Page 20
WILD BERRY RICE PUDDING
Serves 4-6
1 1 ⁄ Rice Duo 6 cups short grain white
2
rice, washed
2 cups water
1 ⁄ cup warmed honey
4
2 tablespoons butter, melted
1 cup cream
1 ⁄ cup fresh or frozen blueberries
2
1 ⁄ cup fresh or frozen raspberries
2
1 ⁄ cup fresh or frozen blackberries
2
1 ⁄ cup fresh or frozen strawberries
2
1 ⁄ cup confectioners' sugar
4
1
⁄ cup water
4
2 tablespoons port
1. Place rice and water into the removable
cooking bowl. Cover with lid and press
selector control to 'Cook'.
2. Cook until selector control switches to
'Warm'. Stir once during cooking.
3. Stir rice and fold in honey, butter,
and cream. Replace lid and stand for
10 minutes on 'Warm'.
4. Place blueberries, raspberries,
blackberries, strawberries, confectioners'
sugar, water and port into the bowl of a
food processor or blender and process
until smooth.
5. Fold berry mixture through rice mixture
then transfer to serving glasses.
6. Serve topped with extra berries and
cream if desired.

STEAMED RECIPES

STEAMED WHOLE FISH WITH STEAMED SALMON FILLETS
GINGER AND SHALLOT WITH A TOMATO AND
BASIL SALSA
1 x 12-13 oz (300-400g) whole snapper
or flounder, cleaned and scaled
Serves 4
1 ⁄ bunch cilantro
2 1 tablespoon olive oil
2 tablespoons soy sauce
2 shallots, diced
1 tablespoon peanut oil
1 ⁄ cup white wine vinegar
4
3
⁄ " (2cm) piece fresh ginger,
2 ripe tomatoes, diced
4
cut into matchsticks
10 basil leaves, finely sliced
3 scallions, finely sliced
1 tablespoon balsamic vinegar
1 lime, sliced
2 tablespoons olive oil
1. Wash and dry the fish. Cut 2 slits at a 45°
2 x 5 oz (150g) salmon fillets
angle through each side of the fish. Into salt and pepper, if desired
each slit, place some ginger and a slice 3 Rice Duo 6 cups fish stock
of lime.
1. Heat a frypan on medium heat, add the
2. Place half of the cilantro into the cavity
oil and diced shallots cook for a minute
of the fish. Place the fish into the
to soften the shallots, add the vinegar
steaming tray. and let the mixture reduce by half. Add
the tomatoes and bring the mixture to
3. Pour 3 Rice Duo 6 cups water into the
the boil, then remove from heat. Cool the
removable cooking bowl. Cover with lid
salsa mixture then add basil, balsamic
and press the selector control to 'Cook'.
When the water is boiling, place the vinegar, and oil.
steaming tray into removable cooking 2. Place salmon fillets into the steaming
bowl, replace lid and steam fish for tray and sprinkle with salt and pepper.
15 minutes or until cooked when tested.
3. Place the stock into the removable
4. Remove fish and place onto a
cooking bowl. Cover with lid and press
serving platter.
the selector control to 'Cook'. When the
stock is boiling, place the steaming tray
5. Combine soy, oil and shallots, pour
into removable cooking bowl, replace lid
over the fish. Serve immediately with
and cook for 6-8 minutes for medium or
jasmine rice.
10 minutes for well done.
4. Remove salmon. Serve hot with Tomato
and Basil Salsa and mixed salad leaves.
21