Morphy Richards Intellisteam Manual page 17

48780MEE-Rev10_48751 rev1 11/11/2013 10:28 Page 17
WEDNESDAY
Sweet Red Peppers stuffed with Leeks and
Feta Cheese with Spring Onions and
Pine Nut Couscous
Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
4 Sweet (long) red peppers, tops removed
•
1 small leek, finely chopped
•
• 1 tbsp chopped fresh parsley
2 tbsp olive oil
•
25g (1oz) finely grated parmesan cheese
•
25g (1oz) fresh bread crumbs
•
100g (4oz) feta cheese, finely crumbled
•
Salt and freshly ground black pepper
•
Couscous:
200g (7oz) couscous
•
2 tsp vegetable stock powder
•
4 spring onions, finely chopped
•
25g (1oz) pine nuts
•
To garnish:
Parsley sprigs
•
Method:
1 Split peppers lengthways, taking care not to cut in half. Remove
the core and seeds. Mix together leek, parsley and olive oil, then
add parmesan cheese and bread crumbs. Mix in crumbled feta
cheese, then season with a little salt and plenty of black pepper.
Stuff the mixture into the peppers.
2 Remove the divider wall from the front container and place the
peppers inside.
3 Position the rice tray in the back container. Add couscous and
265ml of cold water. Stir in stock powder, spring onions and pine
nuts.
4
Set time for couscous using the rice pre-set (42 mins) then
adjust to 25 minutes. Set time for the peppers (using the front
dual heater button) using the leaf and pod vegetable pre-set (15
mins) then adjust to 20 minutes.
5 When cooked, allow to stand for 5 minutes. Fluff up the
couscous with a fork. Garnish with parsley sprigs.
THURSDAY
Tikka Masala Chicken with Zesty Cardamom
Rice
Preparation time: 10 minutes, plus marinating
Cooking time: 42 minutes
Serves: 4
Ingredients:
• 4 tbsp low fat natural yogurt
• 2 tbsp chicken tikka masala curry paste
• 2 tbsp chopped fresh coriander
• 4 skinless, boneless chicken breasts, chopped into chunks
• Salt and freshly ground black pepper
Rice:
• 300g (11oz) basmati rice
• 2 tsp vegetable stock powder
• 2 strips pared lemon zest
• 6 green cardamom pods, lightly crushed
To garnish:
• Lime wedges and coriander sprigs
Method:
1 Spoon yoghurt, curry paste and coriander into a large non
metallic bowl. Mix well, add chicken chunks and stir to coat.
Season with a little salt and pepper, then cover and refrigerate
for at least 30 minutes.
2 Position the rice tray in the back container. Add rice and 450 ml
(16 fl oz) of cold water. Stir in stock powder. Put strips of pared
lemon zest on top and sprinkle in cardamom pods.
3 Remove the divider wall from the front container. Tip the chicken
with it's marinade into the container and make sure the mixture
is well spread out.
4 Set time for the rice using the rice pre-set (42 mins). Set time for
the chicken (using the front dual heater button) using the chicken
pre-set (27 mins).
5
Serve garnished with lime wedges and coriander sprigs.
Cooks tip:
• Chicken can be wrapped and cooked in cooking foil to retain
juices and prevent marinade from staining containers.
g
17
17