Morphy Richards RAPID COOK MC48815 Instructions Manual page 12

48815 rev3_x 21/06/2010 10:11 Page 12
• 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
New potatoes, halved
Water
• 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
Corn cob
Water
• Place cobs on steamer tray with water in bottom of
pan
• Cook for 5 mins
Ratatouille
serves 4
Oilve oil
Onion, large, chopped
Garlic cloves, crushed
Aubergine, cubes
Courgette, sliced
Red peppers, sliced
Beef tomatoes, chopped
Vegetable stock
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.
12 UK Helpline 0844 871 0956
serves 4
450g
1 cup
serves 4
2
1 cup
2 tbsp
1
2
1
3
2
2
1
Replacement Parts 0844 873 0722
Risotto with Peas
serves 4
Oil
Onion, finley chopped
Arborio rice
Frozen peas
Vegetable stock
White wine
Parmesan cheese
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
Vanilla pod
Caster sugar
Egg yolks
• 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.
Ireland Helpline 1800 409 119
2 tbsp
1
200g
140g
400ml
100ml
25g
500ml
1
100g
6