Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 41

Recipes continued
Spicy Steamed Lamb Shanks
8 dried ancho chillies
2 long red chilli's, finely chopped
1 teapsoon dried cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
4 cloves
2 bay leaves
4 cloves garlic, peeled
2 tablespoons white vinegar
4 lamb shanks
1 375ml can beer
1.Wash chilies. Remove stems, veins, and
seeds. Place in a large bowl and cover with
boiling water. Soak for 1 hour. Drain and
reserve a ¼ cup of the liquid.
2.Combine chillies, cumin, oregano, thyme,
cloves, bay leaves, garlic, vinegar and
reserved chilli water in a food processor.
Process to a smooth paste. Coat lamb
shanks in paste, cover and refrigerate
overnight.
3.Place each shank in the centre of a piece
of baking paper. Bring corners of baking
paper together to form a seal.
4.With high steaming rack in place, use
the Cook function on HIGH to bring 5 cm
water and beer to a boil. Place lamb on
rack.
5.Cover with lid. Steam for approximately 2
hours or until meat falls off the bone.
Steamed Chinese Broccoli
Serves: 4
2 bunches Chinese broccoli
¼ cup oyster sauce
1 clove garlic, crushed
2 tablespoons light soy sauce
1 teaspoon caster sugar
2 teaspoons sesame oil
2 teaspoons lime juice
1.Remove broccoli leaves from stems. Cut
stems in half and roughly chop leaves.
2.Combine remaining ingredients in a small
bowl to make a sauce.
3.Place broccoli in the centre of a large
piece of baking paper. Pour over sauce.
Bring corners of baking paper together to
form a seal.
4.With the high steaming rack in place, use
the Cook function on HIGH to bring 5cm of
water to boil. Place parcel on rack.
5.Cover with lid. Steam for 15 minutes or
until broccoli is tender.
Serves: 3-4
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