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48615 rev2_Layout 1 13/06/2013 10:22 Page 18
Fried haloumi with sweet chilli sauce:
Ingredients:
•
500g of haloumi cut into 16
sticks
•
2L vegetable oil
•
Sweet chilli dipping sauce
•
Herb salad
Chicken and mushroom risotto
Ingredients:
•
1tbsp (15ml) Olive oil
•
1tbsp (15ml) butter
•
1 onion, chopped
•
2 garlic cloves, crushed
•
500g chicken breasts, cubed
•
1 red pepper, chopped
•
170g mushrooms, sliced
•
230g risotto rice
•
250ml white wine
•
600ml hot chicken stock
•
Pinch of saffron
•
Salt and pepper
•
50g grated parmesan cheese
18
Method:
1
Place the oil into the Pan, do not fill past the MAX line.
2
Place the Frying Basket in the unit.
3
Set the Intellichef to the Fry temperature (220ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
4
Carefully lower the haloumi into the hot oil. Fry for about 3 minutes
or until golden brown.
5
Carefully remove from the Intellichef and place on paper towel to
drain.
6
Serve with sweet chilli sauce and a herb salad.
Method:
1
Set the Intellichef to the Fast Stew temperature (140ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2
Heat the oil and butter in the unit and gently fry the onions, garlic
and chicken for 3-4 minutes until the onions are tender and the
chicken is golden.
3
Stir in the pepper, mushrooms and rice.
4
Add the stock, wine and saffron. Season with salt and pepper.
5
Place the on the Lid and reduce to the Slow Cook temperature
(120ºC)
6
Cook for 20 minutes, stirring occasionally.
7
Once cooked, stir in the parmesan and switch off the unit. Allow to
stand for 5 minutes with the Lid on before serving.
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