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16
Method:
1 Place chicken in a bowl; combine soy sauce, lemon juice, sesame
oil, shallots, garlic, ginger, five spice and chilli flakes in a small jug.
Mix well to combine. Pour over chicken, mixing well to coat; cover
and marinate in the fridge for at least 30 minutes or longer if time
allows.
2 Pour water into the Deep Pot to the level indicated in the pan; set
Steaming Tray into the Deep Pot and slide the
control to MEDIUM-
HIGH; place lid on and allow to come to the boil.
3 Place a sheet of baking paper into the steamer; place chicken onto
paper; cover and steam for 8-10 mins (adjusting temperature if nec-
essary, to maintain a constant simmer) or until chicken is just
cooked. Slice chicken and serve topped with shallots and chilli.
Serve with steamed rice and a green salad if desired.
NOTE – if simmeri
ng water starts to run low, simply add more boil-
ing water to the pot, from the kettle.
Ingredients:
• 4 small chicken breast fillets,
about 800g
• ¼ cup (60ml) soy sauce
• 1½ tablespoons lemon juice
• 2 teaspoons sesame oil
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons finely chopped
ginger
• 1 teaspoon Chinese five spice
• ½ teaspoon dried chilli flakes
• Thinly sliced shallots and
sliced chilli, to serve
• Steamed rice, to serve
Steamed Chicken with Five Spice and Garlic
Method:
1 Grease six 3/4-cup (190ml) dariole moulds. Cut six 15cm squares of
foil; spray with oil; fold each square to form a pleat in the centre.
2 Beat butter and sugar in a medium bowl with an electric beater until
light and creamy. Add eggs, one at a time, beating well after each
addition. Add flour and milk, and beat
for 1-2 minutes or until thick
and creamy; fold in chocolate bits. Divide mixture between pre-
pared moulds. Place foil squares over the moulds and smooth
down to secure foil.
3 Pour water into the Deep Pot to the level indicated in the pan; set
Steaming Tray into the Deep Pot and slide the control to MEDIUM-
HIGH; place lid on and allow to come to the boil. Place moulds into
pan, cover, and simmer for 4
0 minutes (adjusting temperature if
necessary, to maintain a constant simmer) or until a skewer in-
serted into the puddings comes out clean. Allow the puddings to
stand for 5 minutes, then invert onto plates and pour over the
sauce. Serve with cream.
4 CHOCOLATE SAUCE - place cream and chocolate in a small
saucepan over low heat; stir until chocolate melts and sauce is
mixed well. Serve with puddings.
NOT
E – if simmering water starts to run low, simply add more boil-
ing water to the pot, from the kettle.
Ingredients:
• 125g unsalted butter, softened
at room temperature
• ½ cup (110g) caster sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• ½ cup (125ml) milk
• ½ cup (95g) chocolate bits
• Thick cream, to serve
Chocolate Sauce:
• ¾ cup (190ml) cream
• 100g dark chocolate, broken
into squares
Individual Steamed Pudding with Chocolate Sauce
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 16
17
Method:
1 Pour water into the Deep Pot to the level indicated in the pan; set
steamer rack into the Deep Pot and slide the control to MEDIUM-
HIGH; place lid on and allow to come to the boil. Place vegetables
into the steamer rack; cover and steam for 5 mins, (adjusting
temperature if necessary, to maintain a constant simmer) or until
cooked to your liking.
2 To make dressing: combine ingredients in a sma
ll bowl or jug.
Whisk well with a fork. Place vegetables onto a serving plate.
Drizzle over dressing; sprinkle with sesame seeds and serve.
NOTE – if simmering water starts to run low, simply add more
boiling water to the pot, from the kettle.
Ingredients:
• 2 bunches asparagus,
ends trimmed
• 1 bunch choy sum, ends
trimmed and quartered
• 1 bunch broccolini, ends
trimmed
Sauce to dress
vegetables:
• 2 tablespoons kecap manis
• 2 tablespoons vegetable oil
• 1 teaspoons sesame oil
• 1 teaspoon sesame seeds,
to serve
Steamed Greens with Sesame Dressing
Recipes - Deep Pot
Method:
1 Grease and base line the Deep Pot with baking paper.
2 Melt butter, chocolate and sugar in a medium saucepan over low
heat; stir continuously until melted. Cool 10 minutes.
3 Stir in eggs and flour until well combined; fold in choc bits. Spoon
mixture into prepared pan and smooth top. Bake at MEDIUM LOW
for 35 minutes or until firm to touch. Cool in pan. Cut into squares
to serve
, dusted with cocoa powder and serve with thick cream if
desired.
Ingredients:
• 180g butter, chopped
• 3/4 cup (165g) brown sugar
• 300g dark chocolate, broken
into squares
• 3 eggs, lightly beaten
• 1½ cups (225g) plain flour
• 1 cup (190g) White Choc bits
White Choc Chip Brownies
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 17
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