Morphy Richards Intellisteam Compact 48775 Instructions For Use Manual page 17

48775 rev3_Layout 1 09/08/2012 09:46 Page 17
Spicy prawns with minted pea couscous
Ingredients:
• 400g raw king prawns
• ½ tsp cayenne pepper
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp garlic powder
Couscous:
• 200g couscous
• 270ml cold water
• 75g frozen peas
• 1 tbsp chopped fresh mint
Ginger and banana sponge with toffee sauce
Ingredients:
• 75g butter, plus extra for
greasing
• 75g light muscovado sugar
• 2 medium eggs, beaten
• 1/2 tsp vanilla extract
• 75g self-raising flour
• 1/2 tsp ground ginger
• Pinch of salt
• 1 large ripe banana, mashed
• 2 pieces stem ginger in syrup
chopped, plus 4 tbsp of syrup
from the jar
Sauce:
• 3 tbsp golden syrup
• 25g butter
• 25g light muscovado sugar
To serve:
• Vanilla ice-cream or custard
Method:
1 Mix together the cayenne pepper, paprika, salt and garlic powder
and coat the prawns thoroughly in the mixture.
2 Place the prawns in one Compartment.
3 Place the couscous, water, peas and mint in the Rice Tray and place
in the other Compartment.
4 Set the time for the prawns to 10 minutes and the couscous to 25
minutes.
5 Press the Steam Button.
6 Fork through the couscous to fluff up before serving.
Method:
1 In a large mixing bowl, cream the butter and sugar until light and
fluffy. Gradually beat in the eggs, then stir in the vanilla. Sift in the
flour, ground ginger and salt and gently fold in using a large metal
spoon. Stir in the mashed banana.
2 Using butter grease 4 x 150ml individual pudding basins. Slice stem
ginger and place it in the bottom of the basins. Spoon 1 tbsp of
syrup into each pudding basin and spoon the creamed mixture on
top of they syrup before levelling. Cover tightly with pieces of foil
greased with butter.
3 Arrange the puddings in one Compartment.
4 Put the sauce ingredients into the Rice Tray, and cover with cling
film and place in the other Compartment.
5 Set time for the puddings using the rice pre-set (40 mins). Set time
for the sauce for 20 minutes.
6 When cooked, run a knife around the basins to release the
puddings. Stir the sauce thoroughly and spoon over each pudding.
Serve with ice-cream or custard.
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