Publicidad
MONK FISH IN PARCHMENT
This steaming method may be used for any
type of fish Firmer fish handles better,
whether cul in pieces ar steaks
Slice a lemon through the center and cut aff
four thin slices Use the remainder for juice
Combine in a cup
2 tbsp (25 mi) lemon juice
1 tbsp (15 mi) obve oil
1/4 isp (1 mi) salt
Va tsp (1 mi) hasil
1/4 tsp (1 ml) oregano
1/4 tsp (1 ml) black pepper
Cut 2 pieces of parchment or cooking paper
about 10" x 12" (25 x 30 cm) Place 1 piece
of fish on each piece of paper Pour on
Sauce and top with 2 slices of lemon Fold
paper over fish to seal Tie with a string, if
nol secure Place packets on steaming rack
In rice cooker pan
Add 2 - 1/3 cups (500 ml) waler to pan
Cover and set to Cooking
Allow to steam 15 - 20 minutes
Serves 2
SALMON TENDERED IN LETTUCE
Place a flat steaming rack in the rice cooker,
pan and add
1-1/3 cup (250 ml) water
Wash and spread out
2 lettuce leaves
Top each with
1 salmon steak
a few drops of Japanese soya sauce
a sprinkle of black pepper
sprigs of fresh parsley or savory
Fold lettuce over salmon to iorm a packet
Place packets on steaming tray Cover cooker
and set to Cooking Allaw salmon to
steam 10 - 12 minutes To serve, cut through
lettuce to reveal salman
Serves 2
STEAMED MUSSELS IN WINE
Introduce a Greek flavor As a Starter or for
lunch, be sure to serve with chunks of bread
for sopping the juices
In rice cooker pan place
2 lb (1 kg) mussels, scrubbed
1 onion, minced
1 slalk celery, minced
4 peppercoms
2 cups (375 ml) dry white wine
Cover and set to Cooking Cook until all
mussels open (discard any mussels that do
nnt open) Put mussels into hot serving
dish(es)
Add 1 ibsp (15 ml) chopped parsley
1 clove garlic
Continue to cook 3 - 5 minutes to develop
the flavars Pour over the mussels and serve
Serves 4 - 6
STEAMED BROWN BREAD
Traditionally served with baked beans for
Saturday night's supper in Canada's
Maritimes This bread can form an important
part of a vegetarian menu
Sometimes called Indian bread
In medium bowl combine
1 - 1/3 cup (250 ml) graham or whole
wheal flour
2/3 cup (125 ml) cornmeal
1 tbsp (15 ml) brown sugar
1 lsp (5 ml) baking soda
2/3 cup (125 ml) molasses
1 cup (175 mi) buttermilk or sour milk
Pour into greased 5-'/ cup (1L) pudding mold
or bowl Cover dish with aluminum foil or
cooking paper (softened by running under hot
tap water)
Secure with string or elastic Pour
2-' cups (500 ml ) water in rice cooker pan
Insert steaming rack and place pudding mold
or bow] on the tray Cover and set to Cooking
Steam for 2 hours After one hour
add 2 - 1/3 cups (500 ml) more water
When water evaporates, the unit will switch
lo Keep Warm
Invert onto a board or serving plate Slice and
serve warm with butter
Serves 4
*|f pan is large enough, 5-1 cups (1L) water
may be added at the beginning of cooking
Publicidad
