Oster CKSTST6711 Manual De Instrucciones página 41

1. Season meat with all the herbs, bay leaves, cumin, 1 clove of garlic, salt and pepper to
taste. Place inside the lower tray and set aside.
2. Pierce the pickles using a fork. Place pickles inside the rice bowl and season with
vinegar, English pepper, dill, nutmeg, mustard seeds, the remaining clove of garlic, salt
and pepper to taste. Place the rice bowl inside the upper tray.
3. Fill the water reservoir to the maximum level. Place the lower tray on the Food
Steamer base and set the timer to 30 minutes.
4. When the Food Steamer makes an audible signal indicating that the time has elapsed,
place the upper tray with the pickles over the lower tray, and set the timer for 10
additional minutes.
5. When the time has elapsed, carefully remove both trays. Serve the pork shoulder and
the pickles with the French baguette and the mustard.
NOTE: If you have the Oster
may place 1/2 teaspoon of all herbs listed plus one lemon wedge in the diffusor, for more
flavorful and tasty results.
QUINOA WITH CURRIED SHELLFISH
• Trays to be used: 2
• Preparation time: 50 minutes
• Yields 4 servings
1 cup of quinoa, previously washed
1 Tbsp Brandy
1 ½ cup chicken broth
1 tsp curry
1 white onion, finely chopped
1. Fill the water reservoir to the maximum level.
2. Add quinoa, broth, onion, and ginger to the rice bowl. Place rice bowl inside upper tray,
and place this assembly on the Food Steamer base. Set the timer to 30 minutes.
3. Meanwhile, warm the Brandy. Add curry and dissolve in the Brandy. Pour Brandy mix
and lemon juice over shellfish. Set aside.
4. When the Food Steamer makes an audible signal indicating that the time has elapsed,
arrange shellfish on the lower tray. Set the remaining marinating mixture aside. Using
oven mitts, remove the upper tray. Place the lower tray with the shellfish on the Food
Steamer base. Stack the upper tray on top of lower tray and cover. Set the timer to 15
additional minutes.
5. When the set time has elapsed, remove both trays. Mix the sweet peas with the
quinoa. Pour the remaining marinating mixture over shellfish. Adjust the seasonings
and serve.
TROUT FILLET WITH VEGETABLES
• Trays to be used: 2
• Preparation time: 30 minutes
• Yields 4 servings
4 trout fillets, about 170 g each
½ cup fresh mushrooms, chopped
4 turkey bacon slices
The juice of 1 lemon
¼ cup of butter
DIGITAL FOOD STEAMER WITH HERB DIFFUSOR, you
®
The juice of 2 lemons
1 tsp powdered ginger
1 can of sweet peas
450 g shellfish, cleaned
Salt to taste
Salt and pepper to taste
2 fresh carrots, thinly sliced
½ cup fresh green beans
Aluminum foil
en g lish -18