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10
The recipes in this book have been designed and tested by Morphy Richards for use
specifically in your Multifunction Pot.
The cooking times for the following recipes are a guide and will be affected by the size and
freshness of the ingredients used.
Always ensure food is thoroughly cooked before serving.
Recipes are designed for the maximum quantity to serve 4 people. If you are reducing the
portio
n sizes, please adjust the cooking times as appropriate.
Recipes
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11
Recipes - Grill Pan
Method:
1 Place the chicken in a bowl with the soy sauce, oil, sugar, garlic,
shallots, chilli and ginger. Season with salt and pepper, and toss
well. Cover and place in the fridge for at least 2 hours to marinate.
2 Insert the Grill Pan and preheat on high heat. Add half the chicken,
in a single layer and cook, turning once, for 1-2 minutes per side or
until just cooked. Transfer to a
serving plate, cover loosely with foil
and repeat with remaining chicken. Serve with steamed buns (see
recipe) or with steamed rice and green salad.
Ingredients:
• 700g chicken breast fillets,
thinly sliced
• ¼ cup (60ml) soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon brown sugar
• 2 garlic cloves, finely chopped
• 2 shallots, finely chopped
• ½ long red chilli, finely
chopped
• 1 teaspoon finely chopped
ginger
• Salt & freshly ground black
pepper
Korean Style BBQ Chicken
Method:
1 Place beef in a shallow glass dish. Combine lemon juice, fish
sauce, kecap manis, garlic, chilli, lime leaves, coriander, sugar and
oil in a jug and whisk to combine. Pour half the mixture over the
beef and turn beef to coat in marinade; cover and refrigerate for
3 hours. Cover the remaining mixture and reserve.
2 Insert the Grill Pan and
heat on HIGH. Spray with oil; add beef and
cook for 3 to 4 minutes per side for medium or until cooked to your
liking. Transfer to a plate and cover with foil; allow to rest for
5 minutes. Thinly slice.
3 Place beef on a serving plate. Drizzle with reserved dressing and
top with onion, coriander, mint and peanuts. Serve with steamed
rice.
Ingredients:
• 500g piece beef rump steak,
trimmed
• 1/4 (60ml) cup lemon juice
• 2 tablespoons fish sauce
• 1 tablespoon kecap manis
• 2 garlic cloves, crushed
• 1 long red chilli, finely chopped
2 kaffir lime leaves, finely
shredded
• 1 tablespoon finely chopped
coriander root
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• ½ small red onion, finely sliced
• Coriander leaves, to serve
• Mint leaves, to serve
• 1/4 cup crushed peanuts,
to serve
• Steamed rice, to serve
Thai Grilled Beef with Lemon Chilli Dressing
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