Morphy Richards Intellichef Instructions Manual page 17

MC48615MEE Rev2_Morphy Richards Instruction Book 21/04/2015 14:32 Page 17
Peanut pork stir fry
Ingredients:
• 2tbsp (30ml) oil
• 1 red pepper, sliced
• 1 onion, sliced
• 4 pork steaks, fat removed, cut into strips
• 100g green beans, trimmed and halved
• 2tbsp (30ml) soy sauce
• 2 packets of ready to wok
noodles
For the sauce:
• 3tbsp (45ml) peanut butter
• 1 red chilli, seeds removed
• Juice of 1 lime
• Splash of soy sauce
• 1 clove garlic
Method:
1 To make the sauce, place the peanut butter, chilli, lime juice, soy
sauce and garlic into a mini chopper and blend until smooth.
2 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.
3 Heat the oil and add the onion, pepper. Stir fry for 3-4 minutes until
softened.
4 Add the pork and stir fry for 4-5 minutes until cooked through.
5 Add the peanut sauce, the green beans and soy sauce and cook
through for a couple of minutes.
6 Add the noodles and stir to warm through.
Steamed salmon on basmati rice
Ingredients:
• 4 salmon fillets
• 400g basmati rice
• 900ml hot chicken stock
• 150ml white wine
• 2 star anise
• Drizzle of soy sauce
• green vegetables (to serve)
Method:
1 Wash the rice well and add to the Pan. Pour in the stock and wine
and add the star anise.
2 Set the Intellichef to the Boil temperature (240ºC,) put the Lid on
and allow to come to the boil. (2-3 minutes) The Indicator light will
switch off when the Pan is the correct temperature.
3 Once boiling, reduce the temperature to the Steam temperature
(140ºC). Allow to steam for 10 minutes.
4 Place the Steaming Rack into the Pan and place the salmon fillets
on top.
5 Continue to steam for a further 15 minutes.
6 Serve with a drizzle of soy sauce and green vegetables.
Lamb shanks
Ingredients:
• 4 lamb shanks
• 150ml red wine
• 400ml beef stock
• 1 onion, sliced
• 2 tbsp tomato puree
• 5 garlic cloves, peeled
• 250g carrots, thickly sliced
• Sprigs of fresh rosemary and thyme
• 2tbsp (30ml) olive oil
• Salt and pepper to taste
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 Add the onion and fry until golden, about 2-3 minutes. Remove
and set aside.
3 Season the shanks with salt and pepper. Add another 1 tbsp of oil
and allow unit to heat up. Brown the lamb shanks on all sides.
4 Add the remaining ingredients to the Pan, tucking the herbs
underneath the lamb. Place the Lid on.
5 Set the unit to the Slow Cook temperature (120ºC) and cook for 4
hours until the lamb is tender.
Note: can also be cooked for 6-7 hours if the temperature is
reduced to 100ºC.
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