Votos - 2, Puntuación media: 5
(
)
)
|
Resumen del manual
3. Fluff rice, then fold through cheeses, garlic chives and pepper. Close lid and stand for 10 minutes on “Keep Warm” setting before serving. 8 SUSHI RICE 2 metric cups short grain white rice, washed 21/4 metric cups water 11/2 tablespoons rice vinegar 11/2 tablespoons castor sugar 1/2 teaspoon salt 1. Place rice and water into the removable cooking bowl of the Kambrook Rice Express, (thoroughly wash rice first). 2. Press the selector control lever down to “Cook” setting. Cook with the lid on, until Kambrook Rice Express automatically switches to “Keep Warm” setting. Stir once during cooking. 3. Fluff rice. Close lid and allow to stand for 10 minutes on “Keep Warm” setting. 4.Transfer rice to a large,shallow dish. Cool to room temperature. 5. Heat vinegar, sugar and salt over a low heat until sugar dissolves. Sprinkle over rice. Use immediately as required in Sushi recipes. SUSHI RICE SUGGESTIONS -SEAWEED ROLLS 6 sheets of Nori seaweed Sushi Rice Wasabi paste, to taste 150g smoked salmon, thinly sliced Japanese pickled ginger and vegetables Finely sliced cucumber or spring onion 1. Place a sheet of seaweed, shiny side down on a sheet of baking paper. 2. Spread a portion of the rice over a third of the nori sheet, leaving a border. 5. Spread a very thin layer of wasabi paste in a narrow line down the centre of the rice.Top with a thin strip of salmon then some pickled ginger and vegetables, cucumber or spring onion. 6. Using the paper as a guide roll up the seaweed to enclose the filling. Press to seal the edges. 7. Using a very sharp knife cut the roll neatly into 2.5cm pieces. 8. Repeat with remaining seaweed and filling. Chill until ready to serve. Tip:Any leftover Sushi Rice can be frozen. 9 SEAFOOD PAELLA Serves 4 3 tablespoons olive oil 1 teaspoon sesame oil 2 cloves garlic, crushed 1 teaspoon freshly grated ginger 1 Spanish onion, diced 1 cup long grain rice, washed 21/2 cups seafood stock or chicken stock 375g mixed seafood (prawns, calamari, octopus, mussel meat, white fish fillet) 50g roasted red capsicum, peeled and chopped 2 teaspoons fresh lime juice 1 tomatoe, diced 1/4 teaspoon chilli powder 1 tablespoon chopped fresh coriander 1. Place oils into the removable cooking bowl of the Kambrook Rice Express. 2. Press selector control lever down to “Cook” setting. Heat for 1 minute, add onion, garlic and ginger. Cook for 2 minutes, stirring constantly. 3.Add rice and stock. Cook with the lid on for 10 minutes. 4. Stir in seafood, capsicum and lime juice. Cook with the lid on until Kambrook Rice Express automatically switches to “Keep Warm” setting. 5. Fluff rice, then fold through tomatoes, chilli and coriander. Close lid and allow to stand for 10 minutes on “Keep Warm” setting before serving. ORIENTAL WILD RICE SALAD Serves 4 1 tablespoon oil 1 clove garlic, crushed 2 shallots, thinly sliced 11/2 cups wild rice mix, washed 600ml chicken stock 100g snow peas, blanched 1/4 cup smoked almonds, halved 1 tablespoon balsamic vinegar 2 teaspoons soy sauce 1/2 teaspoon sesame oil 1 tablespoon sweet Thai chili sauce 1 tablespoon rice wine vinegar 1. Place oil into the removable cooking bowl of the Kambrook Rice Express. 2. Press selector control lever down to “Cook” setting. Heat for 1 minute, add garlic and shallots. Cook for 2 minutes, stirring constantly. 3.Add rice and stock.Cook with the lid on until the Kambrook Rice Express automatically switches to “Keep Warm” setting. Stir once during cooking. 4. Fluff rice. Close lid and stand for 10 minutes on “Keep Warm” setting. 5.Transfer rice to serving dish. 6. Combine vinegar, soy sauce, sesame oil, and chilli sauce and rice vinegar in a screw top jar and shake well. 7.Toss through salad to serve.Serve with snowpeas and almonds warm. 10 TURKISH PILAF Serves 4-6 60g ghee or butter 1 tablespoon olive oil 1/2 Spanish onion, diced 1 clove garlic, crushed 1/2 teaspoon lightly crushed cardamom pods 1 teaspoon ground cumin Freshly ground black pepper 1/2 teaspoon turmeric 1/2 teaspoon salt 1 bay leaf 3 cups Basmati rice, washed 2 cups chicken stock TIP: for a salad add 1/ 2 cup shelled pistachio nuts, finely chopped 1/2 cup chopped dried apricots 1/2 cup chopped dried figs 2 tablespoons chopped fresh coriander 1. Place ghee and oil into the removable cooking bowl of the Kambrook Rice Express. 2. Press selector control lever down to “Cook” setting. Heat for 1 minute, add onion, garlic and spices. Cook for 2 minutes stirring constantly. 3.Add rice and stock. Cook with the lid on, until the Kambrook Rice Express automatically switches to “Keep Warm” setting. Stir once during cooking. 4. Fluff rice, then fold through nuts, apricots, figs and coriander. Close lid and allow to stand for 10 minutes on “Keep Warm” setting before serving. SPICY RICE Serve 4 11/2 cups long grain white rice 11/2 cups chicken stock 1 cinnamon stick 2 cardamom pods 2 coriander seeds 1 whole clove 1 tablespoon orange juice 2 teaspoons lemon rind 1 tablespoon finely chopped mint 125g shelled pist...
Otros modelos de este manual:Vapores - Rice Express KRC5 (224.43 kb)