Morphy Richards Intellichef Instructions Manual page 14

MC48615MEE Rev2_Morphy Richards Instruction Book 21/04/2015 14:32 Page 14
Braised chicken with lemon and thyme
Ingredients:
• 1 medium whole free range chicken (1.4kg)
• Chicken spice:
1tbsp olive oil mixed with
2tsp (10ml) ground cumin
2tsp (10ml) ground coriander
2tsp (10ml) paprika
½tsp (2ml) ground cloves
½tsp (2ml) cayenne powder
Salt and pepper to taste
• 2 onions, peeled and quartered
• 1 lemon, cut into wedges
• Zest of 1 lemon
• 1 bulb of garlic, chopped in half
• 1 small bunch of fresh thyme
• 500ml hot chicken stock
• 12 baby potatoes, peeled and halved (250g)
• Salt and pepper
• Olive oil
Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct
temperature.
2 Rub the chicken with the spice mix and brown on all sides.
Remove from the Pan and set aside.
3 Add 1 tbsp of olive oil and sauté the onions until soft.
4 Reduce the Intellichef temperature to the Braise temperature
(140ºC).
5 Return the chicken to the pan and add the stock, lemon, garlic and
thyme. Place the Lid on and cook for 1 hour.
6 Add the baby potatoes, season with salt and pepper and cook for
a further 30 minutes or until chicken is cooked and the potatoes
are tender.
14
Fillet of beef on basil mash with red wine
reduction
Ingredients:
• 4 x 300g beef fillets
• Olive Oil
• 500ml red wine
• 100ml balsamic vinegar
• 200g sugar
• Salt and pepper to taste
Mash:
• 8 medium potatoes boiled and mashed with:-
• 50g butter,
• 2tbsp milk
• 1tbsp (15ml) pesto
Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
Rub the beef with olive oil and brown for 4 minutes each side.
2
3 Add the wine and balsamic vinegar and cook for another 5 min.
Remove the fillets and set aside.
4 Add the sugar to the sauce and boil for 5-7 minutes.
5 To serve, place mash and steamed vegetables on a plate and
place the beef fillet on top. Spoon the sauce over.
Slow cooked beef joint
Ingredients:
• 2kg beef joint i.e. brisket, topside
• 8 baby onions
• 250g carrot batons
• 1tbsp (15ml) whole coriander seeds
• 90g harissa paste, optional
• 300g potatoes, cut into quarters.
• 1 bay leaf
• 750ml hot beef stock
• Sprig of rosemary
• Salt and pepper
Method:
1 Liberally season the beef with salt and pepper and rub with
coriander seeds and harissa.
2 Set the Intellichef to the Grill temperature (180ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
3 Brown the beef on all sides. Add all the other ingredients.
4 Set the Intellichef to the Slow Cook temperature (120ºC) and cook
for 4 hours or as required.