Morphy Richards MRMP18G, Instruction Manual

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14
Chinese-Style Chicken & Almond Stirfry
Prep Time: 10 mins | Cook Time: 15 mins | Serves 4
Slow Cooked Rosemary Lamb
Prep Time: 10 mins | Cook Time: 4 hours 15 mins | Serves 4
RECIPES - DEEP PAN
Ingredients
•
500g chicken breast fillets, sliced
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• ½ cup blanched almonds
• 1 tablespoon peanut oil
• 1 brown onion, halved, sliced
• 2 cloves garlic, crushed
• 2 celery sticks, sliced
• 1 carrot, peeled, thinly sliced
• 3 green onions, cut into 3cm lengths
• 150g button mushrooms, quartered
• 1 tablespoon sesame oil
• To serve: Steamed Rice
Method
1.
Combine the chicken, soy sauce
and oyster sauce in a bowl. Cover and
refrigerate for 30 minutes to marinate.
2. Insert the Deep Pan and set heat to
high. Add almonds and cook, stirring, for
2 minutes or until golden. Transfer to a
plate.
3. Cook chicken in batches, stirring, for
2 minutes or until browned. Transfer to a
plate. Wipe Deep Pan clean.
4. Add oil to the Deep Pan. Cook brown
onion and garlic, stirring, for 2 minutes or
until soft. Add celery and carrot and cook,
stirring for 1 minute. Add the green onion
and mushrooms and cook for a further 1
minute or until just tender. Return chicken
to the Deep Pan. Add the sesame oil
and cook, stirring, for 3 minutes or until
chicken is cooked. Season to taste.
5. Serve with steamed rice.
Ingredients
•
2 tablespoons olive oil
• 1.2kg boned rolled lamb shoulder
• 1 tablespoon ground cumin
• 1 tablespoon smoky paprika
• 2 red onions, cut into wedges
• 2 cloves garlic, sliced
• 1 cup (250ml) white wine
• 2 cups (500ml) chicken stock
• 400g can diced tomatoes
• 2 rosemary sprigs
• 600g chat (baby) potatoes, halved
• 1 cup frozen peas, thawed
• 2 tablespoons finely grated lemon zest
• 2 tablespoons chopped flat-leaf parsley
Method
1.
Insert the Deep Pan and set heat to
high and add oil. Sprinkle lamb all over
with cumin and paprika and add to Deep
Pan. Cook, turning, for 3 minutes or until
browned all over. Transfer lamb to a plate.
2. Add the onion and garlic to the Deep
Pan and cook, stirring, for 2 minutes or
until softened slightly. Add the wine and
bring to the boil, cook for 2 minutes or
until slightly reduced. Stir in the stock and
tomato. Return lamb to Deep Pan, add
rosemary and cook, covered with lid, for 4
hours, or until lamb is very tender. Turning
lamb occasionally.
3. Add potatoes in the last hour of
cooking.
4. Add peas and cook for 5 minutes or
until peas are hot.
5. Serve sprinkled with lemon zest and
parsley.