Manual Princess 262008 Classic Egg Cooker - Mini Steamer (page 34 of 56) (English, German, Dutch, Danish, French, Italian, Portuguese, Swedish, Spanish, Norwegian, Finnish)

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SALAT AF DAMPET LAKS MED GRAPEFRUGT INGEFÆRDRESSING

Salat

100 gram laksefilet, eventuelt skæret så den passer på damppladen

1/4 teske kværnet spidskommen

Saft af 1/2 lime (ca. 1/2 dl)

2 kopper blandede friske bladgrøntsager

1/4 avocado, skæret i tynde skiver

1/4 rød grapefrugt, hvoraf skræl og hinde er fjernet, og skæret ud i både

enkelte bønnespirer, vasket godt

Grapefrugt-ingefærdressing

1/2 teske grapefrugtsaft

1/2 teske olivenolie

1 teske hvidvinsedikke

1/4 teske finhakket frisk ingefær

Brug målebægeret til at hælde vand i metalkassen til streg hård 6 eller medium 4. Krydr fisken med salt,

peber, spidskommen og limesaft og damp den, i ca. 6 minutter pr. side, mør på damppladen. Stil fisken 10

minutter andetsteds for at afkøle. Bland ingredienserne i en mindre skål. Fordel fisken med en gaffel i

store stykker. Put bladgrønsagerne ind imellem stykkerne og så meget dressing, at det dækker alle

bladene. Kom salaten på en mindre tallerken. Kom advocadoskiverne og de stykker grapefrugt oven på

tallerken med salaten og kom lidt dressing på. Pynt med bønnespirer.

DAMPET KYLLINGESALAT MED SESAMSOVS

Mushi Dori no Gomadare Salad

Sesamsovs lavet af den kogte kyllings kødsaft kan nemt tilberedes. Denne slags dressing med sesam

(gomadare) anvendes ofte i Japan og bruges til både kød og grøntsager. Denne kyllingeret kan udmærket

serveres som forret, men er også dejlig med kold pasta.

1 forårsløg

salt og peber

1/2 lille agurk

70 gram kyllingelår uden ben og skind

1/4 teske sake

1/4 teske sesamolie

lille stykke presset ingefær

Til sesamsovsen:

1 teske af den kogte kyllings kødsaft (og eventuelt vand)

1 spiseske sesampasta

1/2 spiseske sojasovs

1/2 spiseske fin sukker

1 teske riseddike

1/4 teske chilipasta eller to-ban-jan

1/2 spiseske groft kværnet sesamfrø

1/2 spiseske finhakket forårsløg

1/2 teske finhakket ingefær

1/2 teske finhakket hvidløg

1. Hak forårsløget skråt og læg de grønne dele til side med henblik på tilberedningen af

kyllingen. Læg dem et par minutter i koldt vand for at fjerne den bitre løgsmag.

2. Læg agurken på et skærebræt og drys lidt salt over og smør saltet i agurken, skyl agurken

efterfølgende. Dette mindsker agurkens aroma og giver den en flot grøn farve. Slå

med en støder på agurken (brug en flaske hvis du ikke har en støder) og bryd den med

hænderne i ulige stykker.

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Princess 262008 Classic Egg Cooker - Mini Steamer Manual

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