AIGOSTAR 8433325504007, Instructions Manual

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work o treat!
Add all of the ingredients except the coriander to your
Multi Cooker and select the fish program setting.
Depending on the size of your fish pieces cook for
between 40-60 minutes, until fish becomes flaky. Stir in
the chopped coriander, check the seasoning and serve
immediately. This would be great with couscous.
Split pea and ham hock soup
1150ml chicken stock
225g split peas
1 onion, diced small
2 carrots, diced small
1 celery stick, diced small
2 garlic cloves, minced
1 tbsp fresh thyme, finely chopped
1 bay leaf
1 ham hock
Pepper
Select the slow cook program on your Multi Cooker and
place the Ham Hock in the pot. Add the split peas, onion,
carrots, celery, garlic, thyme, bay leaf, and pour in the hot
chicken stock; season with pepper.
When the program has finished, remove ham hock from
pot. Discard skin and bones; dice meat.
Discard the bay leaf. Lightly mash peas with the back of a
wooden spoon. Return ham to soup and season to taste
with salt and pepper. Heaven in a bowl!
Top Tip: If it is a big hock you can keep some of the ham
back for sandwiches.
Salmon with a spicy rub
2 salmon fillets-skin on
1 tsp olive oil
1 tsp paprika
1 tsp chili powder
tsp cumin
Pinch salt and pepper
1 tsp soft brown sugar
1 lemon
Mix the paprika, chilli powder, cumin sugar and the salt
and pepper in a bowl. Take your Salmon fillets and
sprinkle on the rub. Turn on your Multi Cooker and select
the fish program. Add the oil to the bowl and after a
couple of minutes when the oil has heated add the fillets
skin down and close the lid. This is a great combination of
steaming and pieces of fish but you get a crispy skin.
Serve with a wedge of lemon- a great light meal.
Chocolate brownie cake
170g butter unsalted, melted
340g sugar
170g cocoa powder
75g plain flour
3 large eggs, lightly beaten
1 tsp vanilla essence
A good pinch salt
110g milk chocolate drops
Optional vanilla ice cream, for serving
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