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7. Once cooking has completed and the
pressure is released, carefully remove
zucchinis and repeat with remaining
zucchinis. Serve hot or cold.
Herbed Salmon Parcels
Serves: 4
Menu: Steam
4 x 200g fillets salmon, skin on
1 lemon, finely sliced
1 bunch fresh basil
1 bunch fresh dill
50g butter, room temperature
Salt and freshly ground black pepper, to taste
1. Place each piece of salmon in the middle
of a 20cm square of baking paper.
2. Evenly divide lemon, basil and dill and
place over salmon. Dot with butter. Bring
corners of baking paper to the centre and
secure to form a parcel.
3. Place 2 cups of water in the base of the
pan. Place rack in pan. Place salmon on
the rack. Secure the lid.
4. Press MENU and select STEAM. Press
TIME and set to 8 minutes. Make sure
the steam vent is set to the seal position.
Press START.
5. Once cooking has completed and the
pressure is released, carefully remove
salmon from pan. Serve.
Asian Steamed Chicken
Serves: 4
Menu: Steamer
2 long green onions, sliced
2 cloves garlic, crushed
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1cm piece ginger, peeled, grated
4 chicken breasts, skin removed
1 tablespoon sesame seeds
Salt and freshly ground black pepper, to taste
1. Place onion, garlic, lime, fish sauce, soy
sauce, sesame oil and ginger in a bowl and
stir to combine.
2. Place each piece of chicken in the middle
of a 20cm square of baking paper.
3. Evenly divide the sauce between chicken
breasts. Bring corners of baking paper to
the centre and secure to form a parcel.
4. Place 2 cups of water in the base of the
pan. Place rack in pan. Place chicken on
the rack. Secure the lid.
5. Press MENU and select STEAM. Press
TIME and set to 10 minutes. Make sure
the steam vent is set to the seal position.
Press START.
6. Once cooking has completed and the
pressure is released, carefully remove
chicken parcels. Season to taste with salt
and pepper. Serve.
Recipes - Main Meals continued