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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
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Mix all
ingredients well. Shape into a roll.
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Preheat Accu-Steam
Steam'N'Hold™
steamer on fast cook for 12 minutes.
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Place roll in 2
inch solid pan and steam in fast cook mode for 1 hour and 10
minutes.
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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
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Mince green
onions and ginger finely.
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Mix cornstarch,
soy sauce, sherry, salt and sugar well. Add all to ground lamb
and mix well. Set aside.
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Preheat Accu-Steam
Steam'N'Hold™
in fast cook mode for 12 minutes.
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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.
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Cook in steamer
for 35 minutes. Chop parsley and garnish.
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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
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Combine all
ingredients well, except for rice.
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Shape meat
mixture into meatballs, using about 1 tablespoon of mixture.
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Roll into
drained rice to coat completely.
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Preheat Accu-Steam
Steam'N'Hold™
for
12 minutes.
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Line a 2 inch
perforated pan with lettuce leaves and place lamb balls into
pan.
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Steam for 30
minutes.
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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.
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Preheat
Accu-Steam
Steam'N'Hold™
in fast cook mode for 15 minutes.
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In 4 inch solid hotel pan
combine: butter, Andouille peppers, onions, tomatoes, celery and
spices.
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Steam for 8-10 minutes.
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Add shrimp, fish, rice and
water.
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Steam for 30 minutes or until
rice is tender.
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Remove from steamer and add
oyster with liquor.
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Fold into mixture and let stand
5 minutes. Garnish with Green onions and hot sauce to taste.
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