Midea MB-FS5017, User Manual

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salmon with a spicy rub
Remove the meat from the bone. Cut the meat and bacon into bite-sized chunks. Open the lid.
Select on the menu, and press Add the stock. Bring to the boil, stirring. Simmer for 10
minutes. Transfer the stock to a jug. Add the oil. Add the onion and sauté till soft. Add the meat,
garlic, herbs and other vegetables, and cook for 5 minutes. Add the stock. Add the tomato
purée. Press twice to stop the program. Close the lid. Select .
Melt the butter in a pan over a low heat. Line the bowl with buttered foil. Whisk the melted
butter, sugar, cocoa powder, flour, eggs, vanilla and salt in a dish. Fold in the chocolate drops.
Put the batter into the foil inside the bowl. Close the lid. Select on the menu. Set the
cooking time to 1 hour 30 minutes. Press the button. The cake should be firm round the
edges and slightly gooey in the centre. Serve the cake warm, topped with ice cream.
Mix the paprika, chilli powder, cumin, sugar, salt and pepper. Sprinkle over the salmon fillets.
Open the lid. Add the oil. Select on the menu, and press . Wait a couple of minutes to let
the oil heat. Add the fillets, skin down. Close the lid. This is a great combination of steaming and
pieces offish but you get a crispy skin. Serve with a wedge of lemon. A great light meal.
Close the lid. Select . Wait till the program ends. Remove the ham hock. Discard the skin and
bones. Dice the meat. Discard the bayleaf. Mash the split peas with the back of a wooden spoon.
Add the meat. Adjust the seasoning, and serve. Heaven in a bowl!
fish
salmon fillets (with skin)
paprika
ground cumin
soft brown sugar olive oil
chilli powder
salt and pepper
lemon
chocolate brownie cake
unsalted butter
sugar
cocoa powder
milk chocolate drops
cake
vanilla essence
salt
plain flour
to serve:
vanilla ice cream (optional)
irish stew with goats cheese dumplings
for the stew:
lamb shoulder (cooked)
streaky bacon
lamb stock
large onion, chopped
celery, chopped
tomato purée
stew
olive oil
garlic (crushed)
salt and pepper
carrots, chopped
rosemary, chopped
cornflour
for the dumplings:
self raising flour
suet
water
goat’s cheese (soft)
dried marjoram
baking powder
salt
dried parsley
dried thyme
black pepper
for the stew:
for the dumplings:
Mix all the ingredients by hand. Divide the mixture into 6 balls. Rest for 20 minutes.
to finish:
Make a smooth paste with the cornflower and a little water in a cup. 30 minutes before cooking
ends, open the lid. Stir the paste into the stew. Add the dumplings. Close the lid. Wait till the
program ends, then serve. A fabulous bowl of comfort food!