Morphy Richards INTELLISTEAM Recipe Book
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Morphy Richards INTELLISTEAM Recipe Book

Steamed to perfection complete balanced meals
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STEAMED TO
PERFECTION
COMPLETE BALANCED MEALS
INTELLISTEAM RECIPE E-BOOK

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Summary of Contents for Morphy Richards INTELLISTEAM

  • Page 1 STEAMED TO PERFECTION COMPLETE BALANCED MEALS INTELLISTEAM RECIPE E-BOOK...
  • Page 2 20 RECIPES FOR YOUR DESSERT RECIPES POULTRY RECIPES Chocolate Fondant Hoisin Duck with Egg Noodles and Steamed Chinese Berry Compote Warm Chicken and Quinoa Walnut Salad Cinnamon Pears Honey Sriracha Chicken Wraps Ginger and Banana Sponge Pudding with Sticky Toffee Sauce Chicken with Creamy Pesto Sauce and Baby Vegetables Tandoori Chicken with Zesty Cardamom...
  • Page 3 Preset Cooking Times The Intellisteam features 8 preset cooking times as a starting guide to cooking your perfect meal Leaf/Pod Veg Sauce Rice Keep Warm Eggs Root Vegetables Poultry Fish...
  • Page 4 Preparation Cooking Minutes Minutes Serves...
  • Page 5 CHOCOLATE FONDANT INGREDIENTS: Put the egg, egg yolk and sugar into a mixing bowl and whisk on high speed for 50g unsalted butter, plus a little extra for 3½ -4 minutes until pale in colour and greasing thickened enough to hold the trail of the whisk.
  • Page 6 Preparation Cooking Minutes Minutes Serves...
  • Page 7 BERRY COMPOTE INGREDIENTS: METHOD: 100g blueberries Put the fruit in the rice tray and sprinkle on the sugar. 100g strawberries, hulled and halved lengthways Place in the back container and cover the pan with the lid. 100g blackberries Set the time using the leaf and pod preset 100g raspberries (16 minutes) and adjust to 1 1 minutes.
  • Page 8 Preparation Cooking Minutes Minutes Serves...
  • Page 9 CINNAMON PEARS INGREDIENTS: METHOD: 2 firm pears Peel the pears, cut in half lengthways and remove the core. 1 tbsp lemon juice Brush all over with a lemon juice and then Pinch of cinnamon place on tin foil with the cut side down. Sprinkle each pear half with a little cinnamon.
  • Page 10 Preparation Cooking Minutes Minutes Serves...
  • Page 11 GINGER AND BANANA SPONGE PUDDING WITH STICKY TOFFEE SAUCE INGREDIENTS: METHOD: 1 piece stem ginger in syrup, Lightly grease 2 x 200ml ramekins. plus 2 tbsp syrup from the jar Slice the stem ginger thinly and put into the bottom 35g softened unsalted butter, of the ramekins, then spoon 1 tbsp stem ginger plus extra for greasing...
  • Page 12 Preparation Cooking Minutes Minutes Serves...
  • Page 13 POTATO, SPINACH AND CHICKPEA CURRY WITH COCONUT RICE INGREDIENTS: METHOD: In a non-metallic bowl, mix the chopped 200g can chopped tomatoes tomatoes with the onion, garlic, ginger, salt 100g onion, very finely chopped and spices. Add the potatoes and chick peas, cover 2 garlic cloves, crushed with cling film and refrigerate for 30 1 tbsp fresh ginger, finely grated...
  • Page 14 Preparation Cooking Minutes Minutes Serves...
  • Page 15 LEEK AND FETA STUFFED CAPSICUM WITH SPRING ONION AND PINE NUT COUSCOUS INGREDIENTS: METHOD: 2 x 1 10g red capsicum Remove the tops from the capsicum. Then split the capsicum lengthways taking care not to cut in half. 80g white part of leek, finely Remove the core and seeds and discard.
  • Page 16 Preparation Cooking Minutes Minutes Serves...
  • Page 17 SINGAPORE NOODLES WITH A PIQUANT SAUCE INGREDIENTS: METHOD: 2 x 150g sachets thin hokkien noodles Gently loosen the noodles and put into the rice tray. Sprinkle on the curry powder and 2 tsp mild curry powder add the water, mix gently. Put into the back 2 tbsp water container.
  • Page 18 Preparation Cooking Minutes Minutes Serves...
  • Page 19 PENNE PASTA WITH CHILLI CHORIZO SAUCE INGREDIENTS: METHOD: 150g Penne pasta Prepare the sauce: Mix the onion, garlic, chilli, chorizo and parsley with the passata and add freshly ground black pepper. SAUCE: Remove the divider wall from the front container. Divide the tomato sauce equally 50g onion, very finely chopped between the two sauce dishes and place in 1 garlic clove, crushed...
  • Page 20 Preparation Cooking Minutes Minutes Serves...
  • Page 21 MOROCCAN LAMB WITH FRUIT & NUT COUSCOUS AND SALSA INGREDIENTS: METHOD: 300g lamb leg steaks, cut into thin slices Prepare the marinade: mix the olive oil, 140g couscous, rinsed and drained orange juice, spices and coriander in a shallow dish and season with salt and 50g red onion, finely chopped pepper.
  • Page 22 Preparation Cooking Minutes Minutes Serves...
  • Page 23 HOISIN DUCK WITH EGG NOODLES AND STEAMED CHINESE-SPICED VEGETABLES INGREDIENTS: METHOD: 2 x 150g skinless duck breasts, Coat the sliced duck breasts in the hoisin sauce. thinly sliced Cover and refrigerate for at least 30 minutes. Make a foil parcel for the duck and marinade. 2 tbsp hoisin sauce Position the divider wall in the front container 150g head Pak Choi...
  • Page 24 Preparation Cooking Minutes Minutes Serves...
  • Page 25 WARM CHICKEN AND QUINOA WALNUT SALAD INGREDIENTS: METHOD: 300g skinless boneless chicken thigh fillets Combine the marinade ingredients in a bowl and mix well. 120g quinoa, rinsed and drained Chop the chicken into bitesize pieces and 300ml boiling water add to the marinate and turn to coat. Cover 2 tbsp extra virgin olive oil and refrigerate for at least 30 minutes, Juice of 1 lemon...
  • Page 26 Preparation Cooking Minutes Minutes Serves...
  • Page 27 HONEY SRIRACHA CHICKEN WRAPS INGREDIENTS: METHOD: 300g skinless, boneless chicken Prepare the marinade: Mix together the thigh fillets, cut into bitesize pieces. garlic, soy sauce, sriracha, vinegar and honey in a bowl, season with salt and 1 red capsicum, core and pepper.
  • Page 28 Preparation Cooking Minutes Minutes Serves...
  • Page 29 CHICKEN WITH CREAMY PESTO SAUCE AND BABY VEGETABLES INGREDIENTS: METHOD: 2x 150g skinless and boneless Put the chicken breasts side by side on foil chicken breasts and make into a parcel. Place in the back container leaving room for the sauce dish. 350g baby potatoes Put the divider into the front container and 180g sugar snap peas, trimmed...
  • Page 30 Preparation Cooking Minutes Minutes Serves...
  • Page 31 TANDOORI CHICKEN WITH ZESTY CARDAMOM RICE INGREDIENTS: METHOD: 2 tbsp low fat natural yogurt Mix the yogurt, spice marinade and coriander in a non-metallic bowl and stir in 2 tbsp Tandoori spice marinade the chicken. Season with salt and pepper, 1½...
  • Page 32 Preparation Cooking Minutes Minutes Serves...
  • Page 33 MAPLE-GLAZED CHICKEN WITH CORN AND CRUSHED BUTTERNUT PUMPKIN INGREDIENTS: METHOD: 2 x 150g skinless boneless chicken Put the orange zest, juice, maple syrup and chilli breasts flakes into a non-metallic bowl, add salt and pepper, add chicken and turn to coat with the Finely grated zest and juice glaze.
  • Page 34 Preparation Cooking Minutes Minutes Serves...
  • Page 35 PRAWN AND PEA RISOTTO INGREDIENTS: METHOD: Fit the divider wall in the front container. 165g raw king prawns Make a foil parcel for the prawns and put 100g frozen peas into one compartment. Put the peas into the sauce dish and put in the other side. 150g Arborio risotto rice Put the rice and onion in the rice tray, add 100g onion, very finely chopped...
  • Page 36 Preparation Cooking Minutes Minutes Serves...
  • Page 37 SESAME SALMON NOODLES AND STEAMED GREENS WITH COCONUT MILK AND SWEET CHILLI SAUCE INGREDIENTS: METHOD: 2 x 130g salmon fillets Brush a piece of foil with ½ tsp oil then place down salmon. Brush with the 1½ tsp sesame oil remaining oil and sprinkle with sesame 1 tsp sesame seeds seeds.
  • Page 38 Preparation Cooking Minutes Minutes Serves...
  • Page 39 TOMATO AND HERB BARRAMUNDI WITH POTATO AND GARLIC PEAS INGREDIENTS: METHOD: 2 x 100g Barramundi fillets Prepare the sauce: Place the tomatoes into a bowl and pour boiling water over them. 350g new potatoes When the skin splits, remove it and discard. 120g frozen peas Cut open the tomatoes and discard the seeds and core.
  • Page 40 Preparation Cooking Minutes Minutes Serves...
  • Page 41 STEAMED COD AND VEGETABLES WITH LEMON THYME DRESSING INGREDIENTS: METHOD: 2 x 140g thick cod fillets Lightly grease a piece of foil big enough to make a parcel, place the fish on it side 4g butter by side. Add a 2g knob of butter to each, 2 small fresh thyme sprigs add the thyme sprigs and season with salt and pepper.
  • Page 42 Preparation Cooking Minutes Minutes Serves...
  • Page 43 MUSSELS WITH GARLIC & WINE BROTH INGREDIENTS: METHOD: 350g fresh mussels, cleaned with beard Prepare the broth: divide the ingredients removed equally between the two sauce trays, stir gently and then put them into the front container with the divider wall removed. BROTH: Ensure the cleaned mussels are all fully closed (tap gently on a chopping board).
  • Page 44 FIND US ON SOCIAL MEDIA AND SHOW US YOUR CREATIONS! #INTELLISTEAM #MORPHYRICHARDSAU facebook.com/ instagram.com/ morphyrichardsAUS morphyrichardsAU WWW.MORPHYRICHARDS.COM.AU STEAMED TO PERFECTION COMPLETE BALANCED MEALS DISCLAIMER: Images in this booklet are for pictorial reference only and may differ from the actual recipe.

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