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Recipes continued
Chinese Steamed Pork
and Cabbage Rolls
300gporkmince
50gfreshshiitakemushrooms,chopped
3longgreenonions,finelychopped
2cmpieceginger,peeled,grated
1egg,lightlybeaten
½bunchfreshcoriander,finelychopped
2tablespoonssoysauce
1tablespoonricewine
1teaspooncastersugar
1teaspoonsesameoil
1Chinesecabbage,leavesseparated
Saltandpepper,totaste
1.Combineallingredientsexpectcabbagein
alargebowl.Mixwell.Coverandplacein
refrigerator.
2.Usingtheoutercabbageleavescutoutthe
hardwhitecentrerib.
3.UsingtheCookfunctionsettoHIGH,
bring5litresofwatertotheboil.Add
thecabbageinbatchesandcookfor2
minutes.Runcabbageleavesundercold
water.Dryandsetaside.
4.Placeaheapedtablespoonofporkmixture
inthemiddleofcabbageleaf.Foldthe
endsinandrolltoformasecureparcel.
Repeatuntilmixtureisused.
5.Withhighsteamingrackinplace,usethe
CookfunctiononHIGHtobring5cmof
watertotheboil.Placeasheetofbaking
paperovertherack.Placecabbagerollson
rack.
6.Coverwithlid.Steamforabout20minutes
oruntilcooked.
Steamed Fish Parcels (En Papiote) Serves:4
2smallfennelbulbs,finelysliced
1lemonfinelysliced
4firmwhitefishfillets
4tablespoonsbutter
½cupwhitewine
Saltandpepper,totaste
1.Cut4x30cmsquaresofbakingpaper.
2.Placeanequalamountoffenneland
lemoninthecentreofeachpieceofpaper.
Topwithfishandbutter.Seasonwithsalt
andpepper.
3.Bringoppositeedgesofpapertogetherto
formaparcel.Pourinquarterofthewhite
wineandseal.Repeat.
4.Withhighsteamingrackinplace,usethe
CookfunctiononHIGHtobring5cmof
watertotheboil.Placefishparcelson
rack.
5.Coverwithlid.Steamfor15minutesor
untilfishisfullycooked.