Sunbeam ST6810 - Manual (Page 22)

20
Herb Salmon Cutlets
Approximate cooking time 28-30 minutes.
2 salmon cutlets
2 onions, thinly sliced
rind and juice of 1 lemon
2 tablespoons chopped parsley
1 tablespoon chopped dill
black pepper
1. Lie cutlets in Steamer Basket. Arrange
onion over cutlets. Sprinkle with lemon
rind, juice, herbs and black pepper.
2. Position the Rice cooker bowl, place the
lid on and set the timer.
Spicy Whole Chicken
Approximate steaming time 50 minutes.
1 x 1.3kg chicken
2 lemons, rind and juice removed
3 cloves garlic
2 teaspoons brown sugar
1½ teaspoons ground cumin
1 teaspoon tumeric
½ teaspoon cayenne pepper
1. Remove giblets, wash and pat dry chicken.
2. Place lemon rind and garlic, cloves inside
the chicken. Position the chicken breast
up in the Rice Cooker bowl.
3. Combine lemon juice, brown sugar,
tumeric, cumin and cayenne pepper.
Brush mixture over the chicken using a
pastry brush.
4. Position the Rice cooker bowl, place the
lid on and set the timer.
Saucy Drumsticks Serves 2
Approximate steaming time 20-25 minutes
¼ cup tomato sauce
2 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon Dijonnaise
4 chicken drumsticks
1. Combine tomato sauce, barbecue sauce,
Worcestershire sauce, brown sugar and
Dijonnaise in a jug.
2. Place drumsticks in a ceramic dish and
cover with marinade. Cover and refrigerate
for at least 30 minutes.
3. Arrange drumsticks in Steamer Basket,
thickest part to outside of Steamer tray.
Cover with lid and set timer.
Recipes (continued)