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Recipes continued
Traditional Vanilla Custard
2 cups milk
2 cups thickened cream
1 vanilla bean
8 egg yolks
2 tablespoons cornflour
½ cup caster sugar
1.Using the Cook function on LOW add milk
and cream to the pan.
2.Use a sharp knife to split vanilla bean in
half lengthways. Scrape out seeds and
add to milk. Cook, stirring constantly until
hot. Add remaining ingredients and whisk
constantly until mixture is thickened, about
15 minutes.
Tip: Cover the custard directly with plastic
wrap if you aren't using straight away. This
will prevent a thick skin forming.
Steamed Chicken Dumplings
Makes: approx. 20-25
300g chicken mince
4 long green onions, chopped
1 bunch fresh coriander, including stalks,
chopped
1 small green chilli, finely chopped
2 cups Chinese cabbage, finely sliced
¼ cup water chestnuts, chopped
1 tablespoon lime juice
1 tablespoon mirin
1 tablespoon soy sauce
2 teaspoons sesame oil
2cm piece fresh ginger, peeled, grated
1 pack egg wonton wrappers
1.Line a baking tray with baking paper.
2.Combine all ingredients expect wonton
wrappers in large bowl, mix well.
3.Place a heaped tablespoon of mixture
in the centre of each wonton wrapper.
Moisten the edges of wrapper with water.
Pleat one side of the wrapper and join
to the other. Gently press to seal. Place
on prepared baking tray. Repeat with
remaining wrappers.
4.With the high steaming rack in place, use
the Cook function set on HIGH to bring
5cm of water to boil. Reduce setting to
LOW. Place a sheet of baking paper over
the rack. Place 10 wontons on the rack.
5. Cover with lid. Steam for about 20
minutes or until cooked. Repeat with
remaining dumplings.
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