Morphy Richards Intellichef Instructions Manual page 16

MC48615MEE Rev2_Morphy Richards Instruction Book 21/04/2015 14:32 Page 16
Sausage and bean casserole
Ingredients:
• 1tbsp (15ml) olive oil
• 8 good quality pork sausages
• 180g bacon lardons
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1tsp (5ml) chilli flakes
• 1 x 400g tin of chopped
tomatoes
• 2tbsp (30ml) tomato puree
• 1tsp (5ml) dried mixed herbs
• 1 x 400g tin of mixed beans, drained and rinsed
• Salt and pepper to taste
Method:
1 Set the Intellichef to the Stir Fry temperature (160ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
Heat the oil in the Pan and brown the sausages on all sides for
2
about 5 minutes. Remove and set aside.
3 Add the bacon lardons and fry for about 5 minutes until browned
and crispy.
4 Add the onions and garlic and fry for a few minutes until the onion
has softened.
5 Add the sausages and stir in the rest of the ingredients, season
well and reduce the temperature the Fast Stew temperature
(140ºC)
6 Place the lid on and cook for 20 minutes. Add 100ml of water
during cooking if required.
16
Honey and mustard braised chicken with
parsnips
Ingredients:
• 1tbsp (15ml) olive oil
• 8 x bone in chicken thighs, skin removed
• 2 onions, chopped
• 350g parsnips, peeled and cut into batons
• 300ml hot chicken stock
• 2tbsp (30ml) wholegrain mustard
• 2 tbsp (30ml) clear honey
• Sprigs of thyme
• Salt and pepper to taste
• Green vegetables (to serve)
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 Heat the oil in the unit and fry the chicken for about 5 minutes until
golden. Remove and set aside.
3 Reduce the temperature to the Stir Fry temperature (160ºC). Add
the onion and fry for 2-3 minutes until softened.
4 Return the chicken to the Pan and add the parsnips.
5 Mix the mustard and honey into the stock and add to the chicken
and parsnips.
6 Sprinkle with thyme and season; reduce the temperature to the
Fast Stew temperature (140ºC) and place Lid on.
7 Cook for 45 minutes until the chicken in tender and the parsnips
are cooked through.
8 Remove the meat and vegetables and set aside.
9 Increase temperature to the Grill temperature (180ºC) and thicken
the sauce with 1tbsp cornflour mixed with a little water.
Serve with steamed green vegetables.