Panasonic SR-W18FSP - Manual (Page 12)

MONK FISH IN PARCHMENT
This steaming method may be used for any
type of fish Firmer fish handles better,
whether cut m pieces or steaks
Slice a lemon through the center and cut off
four thin slices Use the remainder for juice
Combine in a cup
2 ibsp (25 ml) lemon juice
1
(bsp (15 ml ) olive oil
V4 Lsp (1 ml ] salt
V4 tsp (1 ml ) basil
V4 tsp (1 ml ] oregano
V4 tsp (1 ml ) black pepper
Cut 2 pieces of parchment or cooking paper
about 1G" M 12" (25 x 30 cm) Place 1 piece
of fish on each piece of paper Pour on
sauce and top with 2 slices nf lemon Fold
pafjer over fish to seal Tie with a string, if
not secure Place packets on steaming rack
m rice cooker pan
Add 2 - Уз cups (500 ml) water to pan
Cover and set to Conking
Allow to steam 1 5 - 2 0 minutes
Senses 2
SALMON TENDERED IN LFTTUCE
Place a flat steaming rack in the rice cooker,
pan and add
1 - Va cup (250 ml) water
Wash and spread out
2 lettuce leaves
Top each with
1 salmon steak
a few drops of Japanese soya uuce
a sprinkle of black pepper
sprigs nf fresh parsley or savory
Fold lettuce over salmon to lorm a packet
Place packets on steaming tray Cover cooker
and set to Cooking Allow salmon to
steam 1 0 - 1 2 minutes To serve, cut through
lettuce to reveal salmon
Serves 2
STEAMED MUSSELS IN WINE
Intriaduce a Creek 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 stalk celery, minced
4 peppercorns
2 cups (375 ml) dry white wine
Cover and set to Cooking Cook until all
mussels open (discard any mussels that do
not open) Put mussels into hot serving
dish(es)
Add 1 tbsp (15 ml) chopped parsley
1 clove garlic
Continue to cook 3-5 minutes to develop
the flavors Pour over the mussels and serve
Serves 4-6
STEAMED BROWN BREAD
Traditionally served with baked beans for
Saturday night's supjaer in Canada's
Manlimes This bread can form an important
part of a vegetarian menu
Sometimes called Indian bread
In medium bowl combine
1 - Уз cup (250 ml) graham or whole
wheal dour
Уз cup (125 ml) cornmeal
1 ib^p (15 ml) brown sugar
1 Isp (5 ml) baking soda
Уз cup (125 ml) malasses
1 cup (175 ml) buttermilk or sour milk
Pour into greased 5-V j
cup (1 L) 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-’/i cups (500 ml) water m rice cooker pan
Insert steaming rack and place pudding mold
or bowl on the tray Cover and set to Cooking
Steam for 2 hours After one hour
add 2 - Уз cups (500 ml) more water
When water evajaorates, the unit will switch
I d Keep Warm
Invert onto a board or serving plate Slice and
serve warm with butler
Serves 4
*lf pan IS large enough, S-'/i cups (1 L) water
may be added at the beginning of cooking
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