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Ginger Beef
Approximate steaming time 20-30 minutes.
2 pieces of rump steak, trimmed of fat
3 tablespoons marmalade
3 teaspoons grated fresh ginger
2 cloves garlic, crushed
1 teaspoon fresh ginger
1 tablespoon wine vinegar
1. Mix together marmalade, ginger, garlic,
ground ginger and wine vinegar. Spread
over sides of the beef. Cover and
refrigerate for 3 hours or overnight.
2. Arrange steaks in the Steamer tray. Place
the lid on and set the timer.
Honey & Mustard Lamb
Approximate steaming time 10-15 minutes.
4 lamb steaks, trimmed of fat
2 tablespoons sesame seeds
2 tablespoons mild mustard
1 tablespoon honey
2 tablespoons soy sauce
1. Mix together sesame seeds, mustard,
honey and soy sauce. Spread over both
sides of the lamb. Cover and refrigerate
for 3 hours or overnight.
2. Arrange lamb in Steamer tray. Place the
lid on and set the timer.
Moroccan Chicken Breast
with Couscous Serves 4
Approximate steaming time 13-15 minutes
1 tablespoon olive oil
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon turmeric
½ cup roughly chopped flat leaf parsley
leaves
500g corn fed chicken breast fillets
1 cup couscous
1 cup water
1. Combine olive oil, lemon rind, lemon juice,
coriander, cumin, paprika, turmeric and
parsley in a bowl until mixture forms a
paste. Season.
2. Spread paste onto chicken. Arrange
chicken breasts in Steamer Basket.
3. Put couscous and water into Rice Cooker
bowl. Position rice cooker bowl in a
Steamer Basket over basket containing
chicken. Cover with lid and set timer.
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Recipes (continued)