Cream Of Asparagus; Ginger Chicken; Pork Shoulder With Herbs Bouquet - Oster CKSTST6711 Instruction Manual

CREAM OF ASPARAGUS

• Trays to be used: 1
• Preparation time: 20 minutes
• Yields 4 servings
1 kg fresh asparagus
½ tsp pepper powder
4 cups of chicken broth
2 Tbsp chives, minced
1. Fill the water reservoir to the lowest level.
2. Place asparagus in the lower tray and set the timer to 15 minutes.
3. When time has elapsed, pour all ingredients inside the jar of your Oster
and blend to a smooth cream.
4. Serve this delicious cream hot and garnish with the chives.

GINGER CHICKEN

• Trays to be used: 1
• Preparation time: 60 minutes
• Yields 4 servings
4 tender chicken drumsticks
1 cloves of garlic, minced
4 Tbsp soy sauce
350 g frozen vegetables
1. Rinse chicken under hot water and pat dry with paper towels. Season chicken with soy
sauce, ginger slices, and garlic. Set aside.
2. Fill the water reservoir to the maximum level.
3. Put rice inside rice bowl. Place chicken and seasonings on top of rice. Place the rice
bowl inside the upper tray, and place this assembly over the Food Steamer base.
4. Set the timer to 40 minutes.
5. Once the time has elapsed, place frozen vegetables on the lower tray.
6. Using oven mitts, remove the upper tray from the Food Steamer base. Place lower tray
on the Food Steamer base. Stack the upper tray over the lower tray and set the timer
to 15 additional minutes.
7. When the Food Steamer makes an audible signal indicating that the time has elapsed,
season vegetables with salt and pepper, and serve together with the rice as the side
dishes of this delicious ginger chicken.

PORK SHOULDER WITH HERBS BOUQUET

• Trays to be used: 1
• Preparation time: 50 minutes
• Yields 4 servings
500 g pork shoulder, clean and sliced
1/2 tsp allspice or English pepper
The juice of 1 lemon
1/2 tsp dill
1 Tbsp each: thyme, parsley and oregano
½ tsp nutmeg
2 bay leaves
½ tsp mustard seeds
2 tsp lemon juice
Salt to taste
1 cup of plain yogurt
1 cup of water
4 slices of peeled fresh ginger
1 cup white rice
Salt and pepper
2 cloves of garlic, minced
French baguette
1 Tbsp cumin
Dijon mustard
4 small cucumbers or pickles
Salt and pepper
¼ cup white vinegar
en g lish -17
BLENDER
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