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18
Whole Roast Chicken
Serves 4
Sauté/brown time 6 minutes
Pressure cook time 30 minutes
1. Remove the lid from your Rapid Multi-Cooker XL and select the BROWN/SEAR function.
2. Adjust the time to 6 minutes. Allow to preheat.
3. Place the paprika, thyme and seasoning into a small bowl and mix together.
4. Rub over the outside of the chicken.
5. Add the oil to the Rapid Multi-Cooker XL and place the chicken into the pot breast side down to brown.
6. Turn half way through and continue browning.
7. Add the garlic, lemon juice and chicken stock.
8. Seal the lid and cook on the POULTRY setting for 30 minutes.
9. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
Carefully release any pressure left inside before opening.
10. Carefully lift out the chicken and place on a warmed plate. Cover loosely with foil to keep warm.
11. To make gravy – strain the cooking liquid to remove the garlic and thyme.
12. Select the BROWN/SEAR function, heating the stock to boiling point.
13. Stir in a little cornflour mixed with water or sprinkle in some gravy granules to thicken.
14. Serve alongside the chicken with some potatoes and vegetables.
Sticky Spare Ribs
Serves 4
Sauté/brown time 15 minutes
Pressure cook time 15 minutes
To serve – toasted sesame seeds, shredded spring onions, and chopped coriander.
1. Remove the lid from your Rapid Multi-Cooker XL and select the BROWN/SEAR function.
2. Adjust the time to 15 minutes. Allow to preheat.
3. Add 1 tbsp vegetable oil and start browning the ribs, you will need to do this in batches so add a little more
oil if required.
4. Mix the remaining ingredients in a small bowl.
5. Once all the ribs have been browned, wipe out the inner bowl with some kitchen paper to remove any
excess oil.
6. Place the ribs and sauce back into the bowl and stir well to coat. Add a cup (200ml) of beer.
7. Fit the lid and seal. Select the MEAT/STEW function and set the time for 15 minutes.
8. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
Carefully release any pressure left inside before opening.
9. Carefully remove the ribs and place into a warmed serving bowl, select the BROWN/SEAR function and
allow the sauce to bubble and reduce slightly, this should thicken the sauce.
10. Garnish with the above serving suggestions.
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1.5 kg pork spare ribs
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2 tbsp vegetable oil
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3 tbsp dark soy sauce
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2 tbsp sweet chilli sauce
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1 tbsp dark brown soft sugar
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2 garlic cloves, finely chopped
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1 red chilli, finely chopped
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Thumb sized piece of ginger, finely chopped
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3 tbsp tomato ketchup
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2 tbsp Worcestershire sauce
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2 tbsp honey
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1 bunch spring onions, shredded
Thai Green Curry
Serves 2-3
This recipe requires the use of a food processor to make the paste; alternatively, you can buy
ready-made paste from larger supermarkets.
Sauté/brown time 5 minutes
Pressure cook time 5 minutes
1. Place the shallots, garlic, chilli, ginger, lime zest and juice, lemongrass and most of the Thai basil into a
food processor. Blend until a paste is achieved.
2. Remove the lid from your Rapid Multi-Cooker XL and select the BROWN/SEAR function.
3. Adjust the time to 5 minutes. Allow to preheat.
4. Add the oil, then stir in the paste and cook for approx. 1-2 minutes until fragrant.
5. Stir in the chicken and continue cooking for a further 2-3 minutes to seal.
6. Pour in the coconut milk, add the lime leaves and sugar, and stir well.
7. Seal the lid and cook on the POULTRY setting for 15 minutes.
8. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
Carefully release any pressure left inside before opening.
9. Season with the fish sauce to taste and thicken slightly with a little cornflour and water if required.
10. Serve with some steamed rice, scatter with the remaining Thai basil leaves.
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600g skinless, boneless chicken breast cut into strips
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3 shallots, peeled
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2 cloves of garlic, peeled
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1 green finger chilli
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1 thumb sized piece of ginger, peeled
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1 lime, zest and juice
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1 stem of lemon grass, woody end and outer removed
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1 small bunch of Thai basil
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1 tbsp coconut or vegetable oil
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400g tin of light coconut milk
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3 Kaffir lime leaves
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1 tsp brown sugar
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Fish sauce
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1 whole chicken, 1.3 -1.6kg
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1 tsp paprika
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1 tsp dried thyme
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Salt and pepper
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1 tbsp vegetable oil
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4 cloves of garlic, peeled
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2 tbsp lemon juice
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250ml hot chicken stock
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1 large sprig of fresh thyme
Natural Yogurt/Greek Yogurt
Serves 4
For this recipe, you will need a digital thermometer
Yoghurt function 8 – 12 hours
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1 litre of whole or semi skimmed milk (whole milk makes thicker Greek Style Yogurt).
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1 sachet of bought natural yogurt or Greek yogurt starter culture or 2 tbsp “starter” yogurt, made with whole
milk and live active cultures.
Tip – if you have been using your Rapid Multi-Cooker XL for lots of savoury foods you might like to pressure
clean your pot before use. Place 500ml of water into your inner pot add a slice of lemon and select the BEANS/
CHILI function. Add a time of 10 minutes and allow the unit to finish. Rinse with clean water and dry.
1. Pour the milk into the inner pot, select the YOGURT function and set the temperature to HIGH. Fit and
seal the lid ensuring the steam release valve is in the open position.
2. Whisk frequently during heating. When the cooking cycle ends check the temperature has reached 82°c.
3. Fill your sink with cold water. Carefully remove the inner pot and allow this to stand in the cold water, this
will speed up the cooling process. The milk will need to cool to 35-40°c, whisking frequently will speed this
process up. If the yogurt culture is added to the hot milk too soon, this will kill the culture, so the cooling
process is an essential step.
4. Ladle a small amount of the cooled milk into a separate bowl, whisk in the culture, then combine with the
rest of the milk in the pot.
5. Place the pot into the cooking base and secure the lid.
6. Make sure the pressure release valve is in the open position, select the YOGURT function and set the
temperature to LOW. Add in a time of 8-12 hours depending on your taste. The longer the incubation
process the more tart the yoghurt will be.
7. Once your yogurt has reached the desired taste, remove the pot from the heating base and decant into
suitable storage containers to refrigerate.
8. Yoghurt can also be passed through a muslin cloth to remove excess whey. This will give a thicker consistency.
Please note that the YOGURT function does not operate under pressure.
CKSTPCEC8801_19SERB1 (LA) Recipe Book.indd 18-19
9/4/19 9:16 AM
