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Recipes – Steam and Hot Pot functions
STEAM FUNCTION
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
Method
Place the chicken stock with the water in the 8
in 1 Multi-Cooker, add rice, peas and almonds
and set to SLOW COOK. Place the frozen fish
on the steam rack in the 8 in 1 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.
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
Method
Select STEAM function. Steam the asparagus
for 5-10 minutes in the 8 in 1 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.
HOT POT FUNCTION
Chicken Noodle Soup
Ingredients
2 chicken breast fillets
2 litres (8 cups) water
1 tsp grated fresh ginger
3 cloves garlic
2 x 12 inch stems fresh lemon grass bruised
1 medium brown onion sliced thickly
¼ tsp black peppercorns
8 dried shitake mushrooms
2 tbsp fish sauce
50g bean thread noodles
3 spring onions chopped finely
¼ cup fresh coriander coarsely shopped
160g bean sprouts with the tips trimmed
Method
Select the HOT POT function
Place the fillets between pieces of plastic wrap
and using a meat mallet gently pound to an
even thickness.
Place water, ginger, lemon grass, brown onion
and peppercorns in the multi cooker bowl and
press the START/STOP button. Once the
liquid has heated, add the chicken. Press the
TIME/TEMP button and reduce the heat to
create a gentle simmer. Simmer uncovered for
approx 5 minutes or until the chicken is tender.
Skim the stock. Remove the chicken from the
stock and slice thinly.
Continue to simmer the stock uncovered for
approx 30 minutes or until it is reduced to
almost half.
While the liquid is reducing, place the
mushrooms in a heat proof dish and cover with
boiling water. Stand for 20 mins. Drain the
mushrooms reserving 1/3 cup of the liquid.
Discard the stems and slice the mushroom
caps thinly. Add the reserved mushroom liquid,
sauce and noodles to the stock in the multi
cooker and simmer uncovered for a few
minutes until the noodles are soft.
Stir in the mushrooms, chicken, and spring
onions.
Just before serving stir in the coriander and
sprouts.
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