17
16
ENGLISH
RECIPES
Paper Wrapped Steamed Seabass Fillet
Makes 2 parcels
PRESSURE COOK time 6 minutes
Lamb Shank Cassoulet
Serves 2
Saute/brown time 15 mins
Pressure cook time 45 mins
1. Using the steaming rack, measure some baking/greaseproof parchment over the top of the rack allowing a
3cm excess on each side; fold the paper to fit the tray so you have the creases formed for a parcel.
2. Drizzle the parcel base with a little olive oil. Place a single layer of the sliced potatoes onto the oil add a
drizzle of olive oil and some seasoning. Top with the fish, a thin layer of fennel, a drizzle of oil and season
again. Top with the fresh parsley and a slice of lemon.
3. Fold over the creases to encase the parcel.
4. Wrap the parcel snugly in a piece of foil.
5. Repeat to make the second parcel.
6. Pour 300ml of water into the base of the Rapid Multi-Cooker XL bowl.
7. Add the rack and place the parcels on top allowing a little room between them.
8. Fit and seal the lid and select the STEAM function.
9. Set the time for 6 minutes.
10. Once the unit has finished cooking, carefully release the pressure following the recommended guidelines.
Allow the unit to sit untouched for 5 minutes before opening.
11. Remove each parcel onto a warmed plate, remove the foil and serve the fish in its packet.
1. Remove the lid from your Rapid Multi-Cooker XL and select the BROWN/SEAR function. Allow to preheat.
2. Place the flour and seasoning into a suitable bowl and dust the lamb shanks with the flour until coated.
3. Add the oil and lamb into the Rapid Multi-Cooker XL and brown on all sides, this will take 6-7 minutes to
gain good colour. If you have room add in the sausages and brown these alongside the lamb, if not you will
need to do this once the lamb is removed.
4. Set the browned lamb aside and add the remaining oil into the pot.
5. Sauté the onion, bacon and garlic for a few minutes until just turning brown.
6. Add the remaining ingredients and stir well.
7. Cut up the browned sausages into chunky pieces; place these into the sauce along with the lamb.
8. Secure the lid.
9. Select the MEAT/STEW function and set the time for 45 minutes.
10. 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.
11. Serve on warmed plates with some crusty bread, or alternatively creamy mashed potato and green beans.
•
2 skinless sea bass fillets
•
2 small potatoes, very thinly sliced
•
1 small fennel bulb, thinly sliced
•
Extra virgin olive oil
•
Salt and pepper
•
Small handful of fresh parsley
•
2 slices of lemon
•
50g plain flour, seasoned with salt and pepper
•
2 lamb shanks 400-500g approx. weight
•
2 tbsp vegetable oil
•
2 Toulouse or herby sausages
•
1 large onion, thinly sliced
•
50g smoked back bacon, diced
•
2 cloves of garlic, finely chopped
•
1 large bay leaf
•
2 tbsp sundried tomato paste
•
125ml dry white wine
•
125ml chicken or lamb stock
•
1 tin, rinsed and drained haricot beans
•
1 large sprig of fresh thyme
HOW TO USE YOUR RAPID
MULTI-COOKER XL
DELAY TIMER
If you want your Multi-Cooker to start cooking later, use the
DELAY TIMER
function, and select the amount of time you want your Multi-Cooker to wait
before beginning the cooking cycle (not available on
BROWN/SAUTE to
BROWN/SEAR, SAUTE
settings).
FUNCTION
PRESSURE
COOK
LID
REQUIRED
STEAM RELEASE
VALVE POSITION
MEAT/STEW
Yes
Yes
Seal
BEANS/CHILI
Yes
Yes
Seal
RICE/
MULTIGRAIN
Yes
Yes
Seal
YOGURT
No
Yes
(in
some steps)
Release
POULTRY
Yes
Yes
Seal
DESSERT
Yes
Yes
Seal
SOUP
Yes
Yes
Seal
SIMMER
Yes
Yes
Seal
SLOW COOK
No
Yes
Release
BROWN/SEAR
No
No
Do not use Lid
STEAM
Yes
Yes
Seal
BOIL
Yes
Yes
Seal
SAUTE
No
No
Do not use Lid
1. Add ingredients to the Cooking Pot and secure the Lid.
2. Press the function you would like to use.
3. Adjust Temperature and/or Pressure, if needed.
4. Use the Time Selection Buttons to set the desired cook time.
5. Rotate the Steam Release Valve into the position needed for the chosen
function (see chart).
6. Press
START/STOP
.
7. Once cooking is complete, wait at least 10 minutes, allowing pressure to
release naturally.
8. Use a kitchen utensil to rotate the Steam Release Valve into the “Release”
position.
IMPORTANT SAFETY NOTICE:
When releasing pressure from the unit, ensure an oven glove is worn and a
kitchen utensil is used to gradually open the valve and release pressure. Beware
of escaping steam.
NEVER immerse the heating base, power cord or plug into water or any other liquid.
Release
Seal
16
CKSTPCEC8801_19SERB1 (LA) Recipe Book.indd 16-17
9/4/19 9:16 AM
