Bedienungsanleitung Cuisinart STM-1000 CookFresh Digital Glass Steamer (Seite 6 von 24) (Englisch)

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liquid from the bottom of the cooking pot into

a measuring cup. Discard the rest. Return the

steamer tray with the stuffed cabbage leaves to

the glass cooking pot. Select Keep Warm and

press Start.

8. While the stuffed cabbage leaves keep

warm, put the eggs, lemon juice and salt in a

double boiler. Whisk until very foamy, slightly

thickened and the temperature reaches 160 º F.

Slowly whisk in ¼ cup of the reserved cooking

liquid and cornstarch mixture; continue

whisking and cook until sauce is thickened,

about 1 minute. If sauce is too thick, add in

the remaining cooking liquid 1 tablespoon at a

time until desired consistency is achieved.

9. Serve sauce immediately spooned over the

stuffed cabbage leaves. If desired, garnish

with fresh dill.

Nutritional information per serving (1 stuffed cabbage):

Calories 82 (33% from fat) • carb. 10g • sugars 1g • pro. 3g

• fat 1g • sat. fat 1g • chol. 9mg • sod. 163mg

• calc. 23mg • fiber 8g

Nutritional information per serving

(1 tablespoon egg-lemon sauce):

Calories 11 (51% from fat) • carb. 0g • pro. 1g

• fat 1g • sat. fat 0g • chol. 23mg • sod. 42mg

• calc. 4mg • fiber 0g

Green Chile Tamales

Serve tamales as an appetizer or main course

with avocado and a side salad.

Makes about 24 tamales

24 corn husks

1 teaspoon vegetable oil

1 small onion, ﬁnely chopped

1 jalapeño pepper, seeded and ﬁnely

chopped

2 garlic cloves, ﬁnely chopped

½ teaspoon kosher salt, divided

¼ teaspoon freshly ground pepper

3 pounds chicken thighs, roasted, meat

removed and shredded

1½ tablespoons fresh lime juice

3 cans (4 ounces each) chopped green

chiles

4 cups masa

1 tablespoon baking powder

2 teaspoons kosher salt

3 cups water

1 cup vegetable oil

1. Put the corn husks into a large stainless

bowl and cover with boiling water; weight

with a heavy plate so they are all completely

submerged.

2. Put the oil into a medium sauté pan and place

over medium heat. Once the oil is hot, add

the chopped onion, jalapeño pepper, garlic, ¼

teaspoon of the salt and the pepper to the pan.

Sauté until soft, about 5 minutes.

3. Put the shredded chicken into a medium bowl

and stir together with the sautéed vegetables,

lime juice, green chiles and remaining salt. Set

aside.

4. Put the masa, baking powder, salt, water and

oil into a large mixing bowl. Use a hand mixer

to combine. Set aside.

5. To assemble tamales: Drain corn husks and

unroll. Hold one in your hand and spread ¼

cup of masa dough onto the husk, covering

⁄3

of the husk toward the wider end of the husk.

Place 2 heaping tablespoons of lling on top of

the masa. Fold the narrow end of the husk up

into the tamale and then roll the sides together

to close. Repeat with remaining tamales.

6. Put 12 tamales onto the tray inside the

steamer. Secure lid.

7. Select Manual, set timer for 1 hour and press

Start. Once time expires, remove and repeat

with remaining tamales.

8. Serve immediately.

Nutritional information per tamale:

Calories 232 (54% from fat) • carb. 15g • pro. 12g

• chol. 36mg • fat 14g • sat. fat 3g • sod. 376mg

calc. 49mg • fiber 1g

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