Meat - Sharp AX-1100J Operation Manual

RECIPE

Meat

Pork Dumplings
Circular wonton wrappers, ready made 300 g pork mince
1 egg
3 shallots, fi nely sliced
2 teaspoons sesame oil
2 tablespoons light soy sauce
2 teaspoons brown sugar
1 teaspoon fresh ginger, grated
1 clove garlic, crushed
1 teaspoon oyster sauce
½ brown onion, fi nely grated
½ carrot, fi nely grated
30 pack ready made wonton wrappers
¼ cup soy sauce (for dipping)
Canola spray (for greasing)
• In a food processor, process pork until smooth.
Place into a large bowl.
• Add the egg, sesame oil, light soy sauce, oyster
sauce, brown sugar, ginger and garlic. Add the
shallots, onion and carrot. Mix until well combined.
• Holding one wonton wrapper in the palm of your
hand, place 1 tablespoon of the pork filling in
the center of the wrapper. Brush the sides of the
wonton with water. Bringing up the sides of the
wrapper around the fi lling, pressing tightly to seal.
Repeat with the remaining wontons and mixture.
• Refrigerate the dumplings for 15 minutes before
cooking.
• Lightly spray the steam tray with canola spray to
grease. Arrange the dumplings on the steam tray
ensuring they do not touch, and put on the glass
tray provided.
• Place glass tray in the LOWER position.
• Manually set oven to Steam Cook High > 20 minutes
> START.
• Serve hot with dipping sauce.
Ham, Tomato and
Ricotta Frittata Bites
1 teaspoon olive oil
½ brown onion, fi nely diced
6 eggs
150 g ricotta cheese
1
/ cup full cream milk
3
1 tablespoon coriander, fi nely chopped
150 g ham, thinly sliced
6 cherry tomatoes, diced
Salt and pepper to taste
• Add eggs to a large glass bowl and lightly whisk.
Add olive oil, onion, ricotta cheese, milk, ham,
tomatoes, coriander, salt and pepper. Mix until well
Makes 30
combined.
• Lightly grease a mini muffi n 12 hole tray. Divide half
of the mixture evenly into the holes.
• Place muffi n tray on one of the steam trays and
glass tray provided.
• Place tray on the UPPER position.
• Manually set oven to Steam Cook Low 90°C >
28 minutes > START.
• Repeat with remaining mixture.
• Stand for 5 minutes before serving.
Note: Cook in 2 batches. Cover 1st batch with foil
while 2nd batch cooks.
54
Makes 24