Kambrook KFS300 - Manual (Page 22)

22
Tuscan Herb Chicken
Serves 4
1 lemon
1 x 1.3kg chicken, washed and dried
Tuscan dried herb seasoning
1. Cut lemon in half and squeeze out 2
tablespoons of lemon juice.
2. Place the lemon halves into the cavity
of the chicken. Truss chicken legs and
wings with wetted kitchen string. Rub
lemon juice over chicken and sprinkle
generously with Tuscan seasoning.
3. Fill water reservoir to MAX level, insert
the liquid collection container then
place a steamer basket on top.
4. Place chicken, breast side up, into
steamer basket and cover with lid.
5. Turn timer dial to 1 hour. Adjust for
shorter or longer cooking time as
required. Add extra water to the water
reservoir if required.
6. Remove chicken when cooked, cover
with foil and allow to stand for 15
minutes before carving. Serve hot.
Steamed Blue Eye Cod With
Parsley And Olives
Serves 4
4 medium potatoes, peeled and cubed
4 x 150g pieces of Blue Eye Cod or Ling
Sea Perch
1 grapefruit, peeled, deseeded and cut
into chunks
¾ cup flat-leaf parsley
2 tablespoons olive oil
2 tablespoons chopped black olives
2 teaspoons capers, washed and drained
Freshly ground black pepper, optional
Salt, optional
1. Fill water reservoir to MAX level, insert
the liquid collection container then
place a steamer basket on top.
2. Place potato into steamer basket and
cover with lid.
3. Turn timer dial to 12-15 minutes.
Adjust for shorter or longer cooking
time as required.
4. Remove potato when cooked, place
into a bowl and mash until light and
fluffy. Cover and keep warm.
5. Place fish in single layer into steamer
basket, assemble second steamer
basket if required and cover with lid.
6. Turn timer dial to 8-10 minutes.
Adjust for shorter or longer
cooking time as required.
7. Combine grapefruit, parsley, oil, olives
and capers in a bowl, mix well. Season
with pepper and salt, if desired.
8. Remove fish when cooked. Divide
portions of mashed potato onto 4
serving plates, top with fish fillets then
spoon grapefruit mixture over fish.
Serve hot.
KFS300_IB_FA.indd 22 11/02/10 11:14 AM