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Recipes
The recipes in this book have been designed and tested by
Morphy Richards for use
specifically in your Intellichef Multicooker.
The cooking times for the following recipes are a guide and will
be affected by the size and freshness of the ingredients used.
Always ensure food is throughly cooked before serving.
Recipes are designed for the maximum quantity to serve 4
people. If you are reducing the portion sizes, please adjust the
cooking times as appropriate.
Pear and Marrow Soup
Ingredients:
• 1 tbsp (15ml) olive oil
• 1 onion, peeled and chopped
• 4 pears, peeled cored and chopped
• 500g marrow, trimmed and chopped
• 1 bay leaf
• 750ml vegetable stock
• 250ml single cream
• Salt and black pepper
Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2 Heat olive oil in the Pan and fry the onions until soft.
3 Add the pears, marrow, stock and bay leaf. Season well.
4 Place the Lid on and set to the Fast Stew temperature (140ºC).
5 Cook for 20-30 minutes, or until the vegetables are soft. Remove
the bay leaf and stir in the cream.
6 Transfer to a heat proof bowl and blend the soup until smooth with
a hand blender.
Thai Seafood Curry
Ingredients:
• 1 tbsp sesame oil
• 1 onion, peeled and chopped
• 2tbsp (30ml) thai green curry paste
• 1kg fresh mixed seafood;
(mussels, scallops, prawns,
calamari etc)
• 200ml coconut cream
• 400ml coconut milk
• 2tsp (10ml) fresh chopped ginger
• 2 fresh chopped garlic cloves
• 1tbsp (15ml) fresh chopped
coriander
• 1 tbsp (10ml) dry sherry
Method:
1 Set the Intellichef to the Stir Fry temperature (180ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2 Add the sesame oil and onions, fry until soft.
3 Add the curry paste and fry for 1-2 minutes.
4 Add the seafood, ginger, garlic, coriander, coconut milk and cream.
5 Continue to cook until the seafood is cooked,
(approximately 5 minutes).
6 Add the sherry before serving.
7 If desired, a thicker sauce can be made by mixing 1-2 tbsp of
cornflour with a little water to form a paste. Add the paste to the
sauce at the end of cooking and stir for 2-3 minutes until
thickened.
MC48615MEE Rev2_Morphy Richards Instruction Book 21/04/2015 14:32 Page 12