RECIPES FOR JULY 2008

 

Steamed Lamb Roll

 

1lb. ground lamb meat

½ lb. Lean smoked ham, minced

4 oz. bread crumbs

2 eggs, for binding

1 tsp. Parsley, chopped

½ tsp. Mixed herbs

1 tsp. Worcestershire sauce

½ tsp. Pepper

 

  • Mix all ingredients well. Shape into a roll.

  • Preheat Accu-Steam Steam'N'Hold steamer on fast cook for 12 minutes.

  • Place roll in 2 inch solid pan and steam in fast cook mode for 1 hour and 10 minutes.

  • Great served cold with warm crusty bread.

 


 

Steamed Asian style Lamb

 

1 lb. Ground lamb

2 stalks green onions

1 slice fresh ginger

1 tsp. Cornstarch

1 tbsp. Soy sauce

1 tbsp. Sherry

½ tsp. Salt

½ tsp. Sugar

1 tsp. Peanut oil

Chinese parsley to garnish

 

  • Mince green onions and ginger finely.

  • Mix cornstarch, soy sauce, sherry, salt and sugar well. Add all to ground lamb and mix well. Set aside.

  • Preheat Accu-Steam Steam'N'Hold in fast cook mode for 12 minutes.

  • In a 2 in solid pan arrange mixture in a ½ inch thick layer around the sides and bottom of pan. Sprinkle peanut oil over everything.

  • Cook in steamer for 35 minutes. Chop parsley and garnish.

  • Serve Hot.

 


 

Steamed Lamb Balls

 

1 lb. Ground lamb

3 lg. Chinese dried mushrooms, soak for ½ hour

2 tbsp. Finely chopped water chestnuts

1 sm. Onion, finely chopped

1 egg, lightly beaten

¼ tsp. Sugar

Dash of pepper

1 tbsp. Ginger wine

1 tbsp. Reg. Soy sauce

1 c. glutinous rice, drained

 

  • Combine all ingredients well, except for rice.

  • Shape meat mixture into meatballs, using about 1 tablespoon of mixture.

  • Roll into drained rice to coat completely.

  • Preheat Accu-Steam Steam'N'Holdfor 12 minutes.

  • Line a 2 inch perforated pan with lettuce leaves and place lamb balls into pan.

  • Steam for 30 minutes.

  • Serve with a sauce of 2 tablespoons soy sauce and 1 tablespoon vinegar.

 


AccuTemp Jambalaya

Serves 8 – Serve with Sauvignon Blanc and crusty bread.

2 TBL Butter

1 Pound Andouille sausage, in ¼ inch slices

1 large bell pepper, any color, large dice

1 large onion, large dice

3 ribs celery, large dice

1 small head of garlic, peeled and diced

Creole seasoning. To taste.

Salt and Pepper to taste.

2 Large tomatoes, cored, peeled, seeded and chopped

1 pound shrimp, peeled

½ pound fish fillets ( Redfish, Bass, blue fish etc..)

2 bay leaves

3 cups long grain rice. Rinsed well

6 cups water

1 pint shucked oysters with liquor

2 bunched green onions, thinly sliced

Hot sauce to taste.

 

 

  • Preheat Accu-Steam Steam'N'Hold in fast cook mode for 15 minutes.

  • In 4 inch solid hotel pan combine: butter, Andouille peppers, onions, tomatoes, celery and spices.

  • Steam for 8-10 minutes.

  • Add shrimp, fish, rice and water.

  • Steam for 30 minutes or until rice is tender.

  • Remove from steamer and add oyster with liquor.

  • Fold into mixture and let stand 5 minutes. Garnish with Green onions and hot sauce to taste.

Recipes are property of AccuTemp Products, Inc.