John Lewis JLFSMW001 Instruction Manual page 77

Pasta and rice
Kedgeree
Ingredients
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) sour cream
4
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 hardboiled eggs, chopped
Fruity chicken risotto
Ingredients
30 ml (2 tbsp) olive oil
1 onion, finely chopped
3
/
2 cm ( ) fresh root ginger, peeled and
4
chopped
10 ml (2 tsp) cumin seeds
1
/
3 ml ( tsp) turmeric
2
1 cinnamon stick, broken in half
4 boneless chicken breasts, cubed
275 g (10 oz) basmati rice
3
/
1 litre ( pt) hot chicken stock
4
75 g (3 oz) ready to eat dried apricots,
chopped
50 g (2 oz) sultanas
salt and pepper
Serves 2
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 sour 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. until piping hot.
Serves 4
Dish: 3 litre (6 pt) casserole
1. Place the oil, onion and ginger in a large
bowl, cover and cook on HIGH power
for 3 mins. or until softened.
2. Add the cumin, turmeric, cinnamon and
chicken. Cover and cook on HIGH
power for 1 minute.
3. Add the rice, stock, apricots and sultanas.
Cover and cook on HIGH power for 10
mins. and then MEDIUM power for 8
mins. or until the chicken and rice are
cooked.
4. Season to taste and cover and allow to
stand 5 mins. before serving.
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