Hotpoint 6675 Cookery Book & Operating Instructions page 72

I
ngredients
175 g (6 oz) easycook brown rice
3 /
450 ml ( pt) hot chicken stock
4
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 medium onion, chopped
15 ml (1 tbsp) oil
1 /
150 ml ( pt) soured cream
4
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 hardboiled eggs, chopped
I
ngredients
100 g (4 oz) green lentils
15 ml (1 tbsp) oil
1 large onion, sliced
5 ml (1 tsp) grated root ginger
1 garlic clove, crushed
1 /
3 ml ( tsp) turmeric
2
5 ml (1 tsp) chilli powder
10 ml (2 tsp) curry powder
1 /
150 ml ( pt) natural yoghurt
4
100 g (4 oz) mushrooms, sliced
2 tomatoes, peeled and chopped
1 /
300 ml ( pt) hot water
2
50 g (2 oz) cashew nuts
450 g (1 lb) cooked basmati rice
Garnish:
hard boiled egg slices and
coriander leaves
I
ngredients
1 /
40 g (1 oz) dried Cep mushrooms
2
50 g (2 oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (9 oz) Arborio rice
1 /
300 ml ( pt) hot vegetable stock
2
12 basil leaves, torn
70
Kedgeree
Dish: large casserole
1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for
15-17 mins. or until tender.
2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for
5-6 mins. or until cooked. Skin and flake.
3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until
softened.
4. Combine the soured cream with curry paste. Mix into rice then stir in flaked fish, onion, peas,
parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. or until piping hot.
Lentil Biryani
Dish: large casserole
1. Soak the lentils in cold water for 1 hour then drain them.
2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until
softened.
3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for
2 mins.
4. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH power
for 25-30 mins. or until the lentils are tender and the liquid has evaporated.
5. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on
HIGH power if necessary. Garnish and serve.
Wild Mushroom and Basil Risotto
Dish: 3 litre (6 pt) casserole dish
1. Soak mushrooms in 300 ml (
2. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH
power for 3 mins, or until softened. Season with freshly ground black pepper.
3. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the
mushrooms. Cover and cook for a further 5 mins on HIGH power.
4. Stir the mushrooms into the rice mixture. Cover and cook for a further 5 mins. on HIGH
power.
5. Stir and add the basil. Continue to cook for the final 5 mins. on HIGH power. Leave to stand
for approx. 10 mins and then stir with a fork.
Oven Accessory: glass turntable
Oven Accessory: glass turntable
Oven Accessory: glass turntable
1 /
pt) warm water.
2
Serves 4
Serves 4-6
Serves 4