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24
Method:
1 P
repare the sauce first: In a bowl, mix the onion, garlic, chilli,
chorizo and parsley with the passata and add a little freshly
ground black pepper.
2 R
emove the Dividing Wall from the Front Container. Divide the
t
omato sauce equally between the two Small Pots and place
in the Front Container.
3 Put the penne into the Rice Tray, cover with boiling water, stir
and then carefully place in the Rear Container. Cover both
Containers with the Lids.
4 Set time for penne using rice preset (40 minutes) and adjust to
29 minutes. Set time for sauce using the Front Dual Heater
Button and sauce preset (30 minutes), adjust to 45 minutes.
Press the Start/Pause Button.
5 When ready, carefully drain the penne, then return to the Rice
Tray. Pour over the sauce, adjust the seasoning if necessary
and serve sprinkled with a little Parmesan cheese.
Ingredients:
• 1
50g whole wheat penne
Sauce:
• 5
0g onion, very finely chopped
• 1 garlic clove, crushed
• 7g green chilli, very finely chopped
with seeds
• 75g chorizo, chopped
• 3 tbsp parsley, chopped
• 500g tomato passata
• Freshly ground black pepper
To Serve:
• Parmesan cheese, garlic bread
Preparation time: 15 minutes
C
ooking time: 45 minutes
S
erves: 2
Whole Wheat Penne with a Chilli Chorizo Sauce
Poultry/Chicken Recipes
Method:
1 Mix the yogurt, spice marinade and coriander in a
non-metallic bowl and stir in the chicken. Season with a little
salt and pepper, cover and refrigerate for at least 30 minutes.
2 Rinse the rice under cold running water and then place into
the Rice Tray. Add the water. Stir in the vegetable stock
powder and add the lemon zest and cardamom pods. Place
the Rice Tray into the Rear Container.
3 Place the chicken and marinade onto some tin foil, spread out
well and make a parcel. Remove the Dividing Wall from the
Front Container and put the parcel in. Cover both Containers
with the Lids.
4 Set time for rice using rice preset (40 mins) and then adjust to
25 minutes. Set time for the chicken using the poultry preset
(28 minutes) using the Front Dual Heater Button and press the
Start/Pause Button.
5 When ready, discard the lemon zest, then serve garnished
with lemon wedges and fresh coriander. To serve, 2 tbsp
natural yogurt mixed with a little lemon juice to taste makes a
simple dressing.
Ingredients:
• 2 tbsp low fat natural yogurt
• 2 tbsp tandoori spice marinade
• 1½ tbsp fresh coriander leaves,
chopped
• 2 x 150g skinless, boneless chicken
breasts, cut into bite-sized chunks
• A little salt and freshly ground black
pepper
Rice:
• 150g basmati rice
• 200ml water
• 1 level tsp vegetable stock powder
• 1 strip pared lemon zest
• 4 green cardamom pods, lightly
crushed
To Serve:
• Lemon wedges, chopped fresh
coriander and lemon yogurt dressing
Preparation time: 10 minutes plus marinating
Cooking time: 28 minutes
Serves: 2
Tandoori Chicken with Zesty Cardamom Rice
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 24
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