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18
Recipes
Chicken & Mushroom Risotto
Serves 1 - 2
20g onion, diced
1 clove garlic, crushed
20g butter
2 large button mushrooms, sliced
¼ tsp sea salt
¾ scoop Arborio rice
120g chicken breast, sliced thickly
1 ¼ scoop chicken stock
1 tbsp grated parmesan
2 sage leaves, finely chopped
Cracked black pepper
1. Place the onion, garlic, butter,
mushroom and salt into the cooking
bowl. Place the cooking bowl into the
mini cooker housing.
2. Place the lid on the mini cooker
housing and lock into place.
3. Push the selector control lever down
to COOK. Cook for 8 minutes.
4. Remove the lid, stir through the
Arborio rice, chicken breast and
chicken stock. Replace the lid and
cook for a further 20 minutes.
5. Stir through the parmesan and sage
and serve with fresh cracked pepper.
Cottage Pie
Serves 1
3g butter
150g grated potato
75g beef mince
¼ small carrot, finely diced
1 button mushroom, grated
½ tsp crushed garlic
10g onion, finely diced
1 tbsp frozen green peas, thawed
1 ½ tbsp beef stock
1 tsp tomato paste
Pinch dried mixed herbs
1 tbsp gravy powder
Salt and pepper, to season
1. Place a 10cm x 10cm piece of
greaseproof paper into the bottom
of the cooking bowl. Place the butter
onto the greaseproof paper followed
by the grated potato, pushing it down
flat to cover the base of the cooking
bowl.
2. Mix together the remaining
ingredients in a separate bowl. Add
mixture to the cooking bowl and push
down until flat. Place the cooking
bowl into the mini cooker housing.
3. Place the lid on the mini cooker
housing and lock into place.
4. Push the selector control lever down
to COOK. Cook for 20 minutes, then
switch to WARM and allow to rest for
10 minutes.
5. Turn the pie out onto a plate and
serve.
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