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Recipes continued
Asparagus and Beans with
Crispy Bacon Crumbs
Serves: 4-6 as a side dish
2 bunches asparagus, trimmed
150g green beans, trimmed
1 tablespoon olive oil
2 rashers bacon, chopped
1 cup roughly torn Italian bread
2 cloves garlic, crushed
1 tablespoon finely chopped fresh parsley
leaves
Salt and pepper, to taste
1. Place 360mls water (2 rice cups) in the
cooking pan. Place the steamer basket on
top. Place asparagus and beans in the
steamer basket.
2. Place the lid on top of the steamer basket.
Depress automatic control lever to “COOK”.
Steam vegetables for 12-15 minutes or
until tender. Switch lever to “KEEP WARM”.
Transfer vegetables to a serving plate.
3. Meanwhile heat oil in a frypan over medium
heat. Add bacon and cook for 2 minutes or
until just brown. Add breadcrumbs and garlic.
Increase heat to medium high. Cook for 5
minutes or until crumbs are brown. Stir in
parsley.
4. Serve asparagus with crispy bacon topping.
Season with salt and pepper.
Chicken Breasts with Chilli Herb Pesto
Serves: 4
½ red onion, chopped
3 cloves garlic, halved
1 long red chilli, seeds removed, chopped
1 teaspoon ground cumin
2 cups fresh flat-leaf parsley leaves
1 cup fresh coriander leaves
1 lemon, rind finely grated and juiced
¹/
³
cup extra virgin olive oil
Salt and pepper, to taste
4 x 170g chicken breast fillets
1. Combine onion, garlic, chilli, cumin, parsley
and coriander in a food processor. Process
until finely chopped. Add oil and process
until a paste is formed. Stir in ¼ cup lemon
juice and rind. Season with salt and pepper.
2. Brush a little mixture over chicken. Line the
steamer basket with baking paper. Place
chicken in steamer basket. Depress automatic
control lever to “COOK”. Steam for 20
minutes or until just cooked. Switch lever
to “KEEP WARM”. Stand with lid on for 5
minutes.
3. Slice chicken and serve with remaining pesto,
steamed rice and vegetables.