Vegetarian Dishes; Stuffed Peppers; Aubergine Bake - Prima Superchef Millenium PSC002 User Manual

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Heat oil and butter in a heavy frying pan with garlic salt and pepper. Add

meat in 3 or 4 portions, turn and brown evenly, removing from the pan as

cooked. Reduce heat and fry vegetables until lightly browned then remove.

Remove from heat, stir in stock, tomato paste, and season. Stir until mixture

is smooth. Meanwhile, place 22.5cm (9") casserole dish or deep cake tin in

Superchef on low wire rack and preheat oven to 220 C.

Remove casserole dish from oven, replace top on oven. Place casserole dish

on hot plate and add all ingredients, stirring occasionally and bring to the boil.

Cover casserole and cook on low stand at 160 C for 2 hours. Remove cover

and remove excess fat. Stir gently, taste and adjust seasoning if necessary.

Replace lid and cook for a further 1 hour at 160 C. Repeat above procedure

then finish cooking for a final half hour. Serve with boiled rice or potatoes with

steamed greens.

VEGETARIAN DISHES

4 Red peppers

1 large onion

2oz grated mature cheddar

Cut green stalks from peppers and scoop out insides. Cook the rice for 20

minutes or until done. For last 10 minutes, steam peppers above rice. Finely

chop the onion and sauté until golden brown. Drain the rice and mix with the

onion and almond. Stir in the marmite and mix well. Spoon into the peppers

and top with grated cheese. Preheat Superchef to 190 C, place peppers on

lower rack and cook for 20 minutes.

2 medium sized aubergines

Superchef

½ cup brown rice

2 tablespoons flaked almonds

1 teaspoon marmite

2oz grated mature cheddar

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