Braised chicken with lemon and thyme
Ingredients:
• 1 medium whole free range chicken (1.4kg)
• Chicken spice:
1tbsp olive oil mixed with
2tsp (10ml) ground cumin
2tsp (10ml) ground coriander
2tsp (10ml) paprika
½tsp (2ml) ground cloves
½tsp (2ml) cayenne powder
Salt and pepper to taste
• 2 onions, peeled and quartered
• 1 lemon, cut into wedges
• Zest of 1 lemon
• 1 bulb of garlic, chopped in half
• 1 small bunch of fresh thyme
• 500ml hot chicken stock
• 12 baby potatoes, peeled and halved (250g)
• Salt and pepper
• Olive oil
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 Rub the chicken with the spice mix and brown on all sides.
Remove from the Pan and set aside.
3 Add 1 tbsp of olive oil and sauté the onions until soft.
4 Reduce the Intellichef temperature to the Braise temperature
(140ºC).
5 Return the chicken to the pan and add the stock, lemon, garlic and
thyme. Place the Lid on and cook for 1 hour.
6 Add the baby potatoes, season with salt and pepper and cook for
a further 30 minutes or until chicken is cooked and the potatoes
are tender.
Fillet of beef on basil mash with red wine
reduction
Ingredients:
• 4 x 300g beef fillets
• Olive Oil
• 500ml red wine
• 100ml balsamic vinegar
• 200g sugar
• Salt and pepper to taste
Mash:
• 8 medium potatoes boiled and mashed with:-
• 50g butter,
• 2tbsp milk
• 1tbsp (15ml) pesto
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 Rub the beef with olive oil and brown for 4 minutes each side.
3 Add the wine and balsamic vinegar and cook for another 5 min.
Remove the fillets and set aside.
4 Add the sugar to the sauce and boil for 5-7 minutes.
5 To serve, place mash and steamed vegetables on a plate and
place the beef fillet on top. Spoon the sauce over.
Slow cooked beef joint
Ingredients:
• 2kg beef joint i.e. brisket, topside
• 8 baby onions
• 250g carrot batons
• 1tbsp (15ml) whole coriander seeds
• 90g harissa paste, optional
• 300g potatoes, cut into quarters.
• 1 bay leaf
• 750ml hot beef stock
• Sprig of rosemary
• Salt and pepper
Method:
1 Liberally season the beef with salt and pepper and rub with
coriander seeds and harissa.
2 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.
3 Brown the beef on all sides. Add all the other ingredients.
4 Set the Intellichef to the Slow Cook temperature (120ºC) and cook
for 4 hours or as required.
14
MC48615MEE Rev2_Morphy Richards Instruction Book 21/04/2015 14:32 Page 14