Kambrook Meal Master Mini, Instruction Booklet

Page: 20 / 28

20
Recipes
Curried Prawns
S
erves 1 - 2
10g leek, finely diced
60g cauliflower florets
½ tsp curry powder
½ tsp tomato paste
½ tsp lemon juice
¼ tsp grated ginger
½ tsp soy sauce
½ scoop chicken stock
¼ scoop coconut milk
Pinch cinnamon
180g raw prawn meat
1 scoop frozen green peas, thawed
Coriander sprigs
1.
Place the leek, cauliflower florets,
curry powder, tomato paste, lemon
juice, ginger, soy sauce, chicken
stock, coconut milk and cinnamon
into the cooking bowl and stir to
combine. Place the cooking bowl into
the mini cooker housing.
2.
Place the lid on the mini cooker
housing and lock into place.
3.
Push the selector control lever to
COOK. Cook for 10 minutes. Add the
prawns, replace the lid and cook for a
further 10 minutes.
4.
Stir through the peas and serve with
coriander garnish.
Bolognaise
S
erves 1
60g beef mince
1 tbsp tomato paste
1 tbsp onion, diced
1 clove garlic, crushed
½ carrot, grated
½ scoop red wine
1 scoop beef stock
¼ scoop tomatoes, diced
1 scoop small pasta
Pinch dried mixed herbs
½ tbsp gravy powder
½ tbsp water
Salt
Pepper
1 tbsp fresh parmesan cheese, grated
1.
In a separate bowl, place the
beef mince, tomato paste, onion,
garlic, carrot, red wine, beef stock,
tomatoes, pasta and mixed herbs,
stir to combine. Place the ingredients
into the cooking bowl and place the
cooking bowl into the mini cooker
housing.
2.
Place the lid on the mini cooker
housing and lock into place.
3.
Push the selector control lever to
COOK. Cook for 30 minutes. Combine
the gravy powder and water and add
to the bolognaise mixture.
4.
Season with salt and pepper and
serve with fresh parmesan cheese.