Morphy Richards Intellisteam Manual page 18

48780MEE-Rev10_48751 rev1 11/11/2013 10:28 Page 18
FRIDAY
Steamed Halibut with Lemon &Thyme
Dressing.
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4
Ingredients:
• 4 x 125g (5oz) halibut fillets, skinned (or use Pacific cod)
1
• 15g ( / oz) butter
2
• 4 small thyme sprigs
• Salt and freshly ground black pepper
Vegetables:
• 750g (1lb 11oz) small new potatoes
• 2 leeks, thinly sliced
• 1 large carrot, sliced into fine strips
• 150g (6oz) fine green beans, trimmed and halved
Sauce:
• 50g (2oz) butter
• Finely grated zest and juice of 1 lemon
• 1 tbsp fresh thyme leaves
Method:
1
Arrange fish fillets in the back container. Place a small knob of
butter on top of each one and arrange thyme sprigs on top.
Season with a little salt and pepper.
2 Position the divider wall in the front container. Put potatoes into
one compartment. Mix vegetables together and put in the
remaining compartment.
3 For the sauce, put butter, lemon zest, lemon juice and thyme
leaves into the rice tray and position above the fish.
4 Set time for the fish and sauce using the fish pre-set (20 mins).
Set time for the potatoes using the root vegetables pre-set (35
mins). Set time for the vegetables using the leaf and pod
vegetables pre-set (15 mins).
Cooks tip:
• If you prefer crunchier vegetables, adjust the pre-set time.
• Fish can be wrapped and cooked in cooking foil to retain juices
and prevent surface protein.
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18
SATURDAY
Hoisin Duck with Egg Noodles and Steamed
Chinese-spiced Vegetables.
Preparation time: 10 minutes, plus marinating
Cooking time: 27 minutes
Serves: 4
Ingredients:
• 4 skinless duck breasts, thinly sliced
• 4 tbsp hoisin sauce
Noodles:
• 180g (3 sheets) medium egg noodles
Vegetables:
• 350g pack fresh stir-fry vegetables
• 2 heads pak choi, broken into separate leaves
• 1 tbsp toasted sesame oil
• Pinch of Chinese 5-spice powder
• 1 tsp sesame seeds
To garnish:
• 4 spring onions, thinly sliced
Method:
1 Toss sliced duck breasts in hoisin sauce. Cover and refrigerate
for at least 30 minutes.
2
Tip the duck breasts and any marinade into the back container.
Position the rice tray above the duck and add noodles and 250
ml (9 fl oz) of cold water.
3
Remove the divider wall from front container. In a large bowl,
toss the stir-fry vegetables, pak choi, toasted sesame oil and
Chinese
5-spice powder together and tip into the front container.
4
Set time for the duck and noodles using the chicken pre-set (27
mins). Set time for the vegetables (using the front dual heater
button) using the leaf and pod vegetable pre-set (15 mins).
5
Serve sprinkled with sesame seeds and garnish with spring
onions.
Cooks tip:
• Stir noodles before serving.
• Duck can be wrapped and cooked in cooking foil to retain juices
and prevent surface protein.