Chorizo, Cabbage And Apple Soup; Chicken With Tomatoes And Mushrooms; Stout-Braised Ribs With Maple And Soy - Russell Hobbs 21850 Instructions Manual

chorizo, cabbage and apple soup

¼ of a chorizo sausage, chopped small
1 onion, finely chopped
1 apple, peeled and finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
2 tomatoes, roughly chopped
¼ spring cabbage, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
1 tsp cayenne pepper
a good pinch salt and pepper
850ml vegetable stock
Place the chorizo, onion and garlic into your Russell Hobbs Multi Cooker and select the steam
program. Once the onions have softened after a couple of minutes add all the other ingredients
and stir well. Close the lid and select the soup program. This is a great soup and if you leave it
overnight in the fridge, the flavour will develop further.

chicken with tomatoes and mushrooms

2 chicken breasts
1 tsp olive oil
450g brown mushrooms, chopped
2 garlic cloves, minced
1 tin plum tomatoes
a good slug worcestershire sauce
1 tbsp tomato sauce
1 tsp dried oregano
salt and pepper to taste
Select the meat program on your Russell Hobbs Multi Cooker and add the oil to the bowl.
Season the chicken well with salt and pepper and place in the hot bowl. Seal both sides for a
minute or so, then add the crushed garlic and the chopped mushrooms – cook for a further 3-4
minutes, turn the chicken once. Add the chopped tinned tomatoes and the Worcester sauce,
tomato sauce and oregano. Cook on, turning once more. When finished check the flavour
and that the chicken is cooked then serve with pasta, potatoes or rice. A quick and tasty store
cupboard supper.

stout-braised ribs with maple and soy

1kg belly pork ribs
1 tsp oil
1 onion, diced
3 garlic cloves, chopped
350ml guinness (or other stout)
240ml beef or pork stock
60ml maple syrup (honey would work just as well)
2 tbsp dark soy sauce
Place the oil in your Russell Hobbs Multi Cooker and select the meat program. Change the time
to 1 hour 45 minutes. Add the ribs and brown for 5 or so minutes – turning occasionally. When
done take the ribs out of the pot and add the onions and the garlic and let them cook for a
couple of minutes to soften.
Place the ribs back into the pot and stir in the Guinness, stock, syrup, and soy. Once finished,
check the sauce for flavour and then serve immediately. A great starter or as part of a pick and
mix lunch.
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