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TUSCAN HERB CHICKEN
1 x 1.3kg chicken, giblets removed
2 tablespoons lemon juice, reserve
lemon halves
Tuscan dried herb seasoning
Preparation
1.Wash and pat the chicken dry.
2. Place lemon halves inside the cavity of
chicken.
3. Pour over lemon juice over the chicken
and sprinkle generously with Tuscan
seasoning.
Steaming
4. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place chicken breast side up. Cover
with lid.
5. Set steamer dial to 60 minutes and/or
until chicken is cooked.
STEAMED BLUE EYE COD WITH
PARSLEY AND OLIVES
Serves 4
4 x 150g pieces of Blue Eye or Ling Sea Perch
3/4 cup Italian parsley, roughly chopped
1/4 cup olive oil
1 grapefruit, peeled and cut into pieces
2 tablespoon chopped black olives
2 teaspoons capers washed
Freshly ground black pepper
4 potatoes, mashed
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place fish in a single layer in the
steamer. Cover with lid.
2. Set steamer dial to 10-12 minutes
and/or until fish is cooked
3. Combine parsley olive oil, grapefruit,
olives and capers in a bowl mix well.
Season with pepper.
4. Pour parsley mixture over fish. Serve on
top of mashed potato
5. Set steamer dial to 10 - 12 minutes.
After 7 minutes of cooking, remove lid and
place the smaller steamer bowl, filled with
mushrooms, on top of the larger steamer
bowl. Cover with lid and continue cooking
for the remaining 3-5 minutes and/or until
beans and mushrooms are cooked. Serve.
CITRUS PRAWNS AND SNOW PEAS
Serves 4
800g green prawns, peeled
200g snow peas, trimmed and cut in half
50g butter
1 tablespoon lemon zest
1/4 cup finely chopped green onion
1/4 cup finely chopped fresh coriander
Freshly ground black pepper
1. Fill water r
eservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place prawns in a single layer in the
steamer. Cover with lid.
2.
Set steamer dial to 10 - 12 min
utes.
After 5 min
utes of cooking,
r
emo
v
e lid and
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