Goldair GMC300 Operating Instructions Manual page 9

Recipes - Slow Cook (Steaming)
STEAMED FISH WITH RICE
Ingredients:
• 675gm Salmon or Snapper (frozen)
• 2 cups Rice
• 400ml chicken stock
• 1 cup water
• 225g frozen peas
• ¼ cup slivered almonds
Preparation:
Place the chicken stock with the water in the Multi-
Cooker, add rice, peas and almonds and set to Slow
Cook position. Place the frozen fish on the steam
rack in the Multi Cooker. Place a piece of butter on
each fish fillet. Leave approximately 20-22 minutes to
cook with the lid closed. Serve right away.
MEDLEY OF RED PEPPERS AND BEANS
Ingredients:
• 45g fresh green beans
• 2 large red peppers, cut into strips
• 2 green onions, in half rings
• 2 cups brown rice
• 4 cups filtered water
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
Preparation:
Place all ingredients in the multi-cooker and set to
Slow Cook position. Leave to stew for 20-22
minutes.
Delicious with soy sauce or tamarind sauce, French
or spicy dressing.
ARTICHOKE WITH ASPARAGUS IN
BALSAMIC VINEGAR
Ingredients
• 2 bundles asparagus (cut the bottom 5cm
away)
• 450g fresh or frozen pepper with onion
• 1 tin (450ml) artichoke hearts in water
• Balsamic vinegar
Preparation:
Steam the asparagus for 5-10 minutes in the multi-
cooker on the steam rack, depending on the
thickness of the asparagus. Leave the sliced
artichoke heart quarters to drain and place them with
the pepper and onion in a bowl. Sprinkle with
balsamic vinegar.
Add the asparagus to the mixture. Serve cold with
some extra balsamic vinegar sprinkled over it.