Russell Hobbs 23560-56 Instrucciones página 7

CHILLI PORK BALLS (makes approx. 12)
• 500g pork mince
• 1 red chilli, seeds removed, finely diced
• 10g fresh ginger, finely diced
• 2 spring onions, finely diced
• 3g ground cumin
Mix all the ingredients together in a bowl. Divide the mixture up into equal amounts and roll into suitably
sized balls. Keep the mix well compacted to avoid it breaking up during cooking. Steam for 10-12 minutes
or until the juices run clear.
SEA BREAM WITH GINGER AND SPRING ONION (serves 4)
• 6 fillets fish, approx. 150g each
• 20g fresh ginger, finely grated
• 6 spring onions, finely sliced
• 2 lemon, juice and zest
Take a piece of kitchen foil approx. 15cm by 25cm and a piece of baking paper approx. 5cm by 10 cm. Lay
the tin foil down and place the baking paper centrally on top of it. Place a fish fillet on top of the baking
paper. Repeat for each fish fillet. Divide the other ingredients evenly between the fillets and season. Bring
the four edges of the tin foil together above the fish to create a parcel. Place the parcels into the steamer
basket and steam for about 12 minutes or until the fish is starting to flake.
• 3g paprika
• 2 garlic cloves, finely chopped
• ½ bunch fresh coriander
• Salt and pepper
• 75ml white wine
• 30ml Olive oil
• Salt and pepper
7