Lakeland 17886, Instruction Booklet

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CHICKEN KORMA WITH NAAN BREAD
Serves 4
Ingredient Quantity
Chicken breasts or chicken breast pieces 4 or about 600g
Natural yogurt 2 tbsp
Freshly ground black pepper
Vegetable oil
1 tbsp
Onions, peeled and finely sliced 2 medium
Garlic cloves, peeled and chopped 3
Fresh root ginger, coarsely grated 4cm piece
Medium chilli powder large pinch
Turmeric 1 tsp
Ground cumin 1 tsp
Ground coriander 1 tsp
Plain flour 1 tbsp
Granulated sugar 1 tsp
½ tsp salt
Double cream 50ml
Naan breads 2 medium sized
1. In a clean polythene bag place chicken, yogurt and ground black pepper. Tie loosely and
shake gently to mix, place in fridge until required.
2. Heat oil in the inner pan on the hob over a medium heat, add onions, garlic, and squeeze the
juice from the grated ginger into the pan, discard the ginger.
3. Add the chilli powder, turmeric, cumin and coriander and cook gently for 10 minutes
4. Transfer inner pan to outer body of the Lakeland Sous Vide Multi Cooker , add the prepared
chicken, flour, sugar, salt and cream
5. Stir gently to mix, replace the lid.
6. Set the temperature to 70ºc and the timer for 6 hours, cook for 6 hours
7. When the korma is ready to serve, wrap the naan breads in foil and place on top of the korma
for 5 minutes until warmed. Unwrap, cut into 4 pieces and serve with korma
SPICED BUN BREAD AND BUTTER PUDDING
Serves 4
Ingredient Quantity
Butter 75g
Spiced Buns 6
Milk 250ml
Sugar 25g
Eggs, beaten 2
Cinnamon ½ tsp
To serve
Ingredient Quantity
Icing sugar 1 tbsp
Cinnamon ½ tsp
Single cream 300 ml
1. Grease the base and sides of 1 litre oven to table ware dish* the cooker to a height of 10cms
using 25g of the butter
2. Halve and lightly butter the buns, close them and cut in two and arrange in the dish
3. In a saucepan, heat the milk and half of the sugar
4. Beat the eggs and pour the warm milk on to the eggs
5. Pour over the buns, sprinkle the remainder of the sugar and the cinnamon on top
6. Place the dish in the inner pan, place on the lid
7. Set the temperature to 70ºc and the time to 4 hours. Cook for 3-4 hours, test after 3 hours to
see if the pudding is firm and all the liquid has been absorbed and set.
8. Mix together the icing sugar and cinnamon and dust the top of the pudding and serve it
straight from the dish with a jug of cream.
Note- cast iron tableware works the best as it conducts heat most efficiently.