Loading ...
Loading ...
Loading ...
13
• Heat oil in pan on browing setting, and fry potatoes until
golden, remove and reserve.
• Add pork and brown all sides.
• Add garlic, herbs and water, secure lid and cook for 1 hour.
• Once completed add potatoes, secure lid and cook for a
further 5 minutes once reached pressure.
New Potatoes serves 4
New potatoes, halved 450g
Water 1 cup
• Place potatoes on steamer tray and put 1 cup (225ml)
water in pan.
• Cook for 20 minutes once pressure is reached.
Corn on the cob serves 4
Corn cob 2
Water 1 cup
• Place cobs on steamer tray with water in bottom of pan
• Cook for 5 mins
Ratatouille serves 4
Oilve oil 2 tbsp
Onion, large, chopped 1
Garlic cloves, crushed 2
Aubergine, cubes 1
Courgette, sliced 3
Red peppers, sliced 2
Beef tomatoes, chopped 2
Vegetable stock 1
Salt and pepper to taste
• Heat oil on browning function
• Add garlic and onion and fry until softened.
• Add rest of vegetables and fry for 2 minutes, sprinkle stock
cube over the vegetables and season, stir well.
• Secure lid and cook for 5 minutes once pressure is reached.
Risotto with Peas serves 4
Oil 2 tbsp
Onion, finley chopped 1
Arborio rice 200g
Frozen peas 140g
Vegetable stock 400ml
White wine 100ml
Parmesan cheese 25g
Freshly ground black pepper
• Sautee onion in pan without lid until soft, add arborio rice
and sauté until light brown.
• Stir in peas, stock, wine and pepper.
• Secure lid and cook for 15 minutes once pressure is
reached.
• Stir in cheese and let melt
Creme brule serves 4
Double cream 500ml
Vanilla pod 1
Caster sugar 100g
Egg yolks 6
• Heat cream using the browning function.
• Split the vanilla pod, scrape out the seeds and add seeds
and pod into the cream.
• Once brought to a boil, switch off the power and stir for a
few minutes.
• Beat the sugar and egg yolks together in a bowl until pale
and creamy.
• Switch the unit back onto the browning function, re heat the
cream and add to the egg mixture a little at a time, whisking
all the time until thickened slightly.
• Remove vanilla pod and fill 4 ramekin dishes with mixture.
• Rinse the bowl and fill with 1 cup of water.
• Cover tightly with foil and stack on the trivet.
• Cook for 30 minutes.
• Once cooked, cool to room temperature, sprinkle with sugar
and caramelise with a blow torch. Allow to set then serve.
g
48815MEE Rev1 +GreekQ7:9225 47507 MEE pump - Jon 5/8/10 17:23 Page 13
Loading ...
Loading ...
Loading ...