Oster CKSTST7711 Instruction Manual page 40

QUINOA WITH CURRIED SHELLFISH
• Trays to be used: 2
• Preparation time: 50 minutes
• Yields 4 servings
1 cup of quinoa, previously washed
1 Tbsp Brandy
1 ½ cup chicken broth
1 tsp curry
1 white onion, finely chopped
1. Fill the water reservoir to the maximum level.
2. Add quinoa, broth, onion, and ginger to the rice bowl. Place rice bowl inside upper tray,
and place this assembly on the Food Steamer base. Set the timer to 30 minutes.
3. Meanwhile, warm the Brandy. Add curry and dissolve in the Brandy. Pour Brandy mix
and lemon juice over shellfish. Set aside.
4. When the Food Steamer makes an audible signal indicating that the time has elapsed,
arrange shellfish on the lower tray. Set the remaining marinating mixture aside. Using
oven mitts, remove the upper tray. Place the lower tray with the shellfish on the Food
Steamer base. Stack the upper tray on top of lower tray and cover. Set the timer to 15
additional minutes.
5. When the set time has elapsed, remove both trays. Mix the sweet peas with the
quinoa. Pour the remaining marinating mixture over shellfish. Adjust the seasonings
and serve.
TROUT FILLET WITH VEGETABLES
• Trays to be used: 2
• Preparation time: 30 minutes
• Yields 4 servings
4 trout fillets, about 170 g each
½ cup fresh mushrooms, chopped
4 turkey bacon slices
The juice of 1 lemon
¼ cup of butter
1. Season green beans and carrots with salt and pepper. Place in the lower tray.
2. Spread a small amount of butter into 4 pieces of aluminum foil. Place one bacon
strip and one trout fillet on each piece of aluminum foil, and evenly distribute the
mushrooms. Season with salt and pepper. Add a piece of butter and the lemon juice.
Arrange on the upper tray.
3. Fill the water reservoir to the maximum level. Stack the upper tray with the fillets over
the lower tray with the vegetables, and place assembly on the Food Steamer base.
4. Set the timer to 25 minutes. When time has elapsed, remove both trays using oven
mitts. Remove fillets from the aluminum foil and serve with a side of vegetables.
The juice of 2 lemons
1 tsp powdered ginger
1 can of sweet peas
450 g shellfish, cleaned
Salt to taste
Salt and pepper to taste
2 fresh carrots, thinly sliced
½ cup fresh green beans
Aluminum foil
En g lish -18