Superchef
Superchef
Superchef
Superchef
User Guide
25
Heat oil and butter in a heavy frying pan with garlic salt and pepper. Add
meat in 3 or 4 portions, turn and brown evenly, removing from the pan as
cooked. Reduce heat and fry vegetables until lightly browned then remove.
Remove from heat, stir in stock, tomato paste, and season. Stir until mixture
is smooth. Meanwhile, place 22.5cm (9”) casserole dish or deep cake tin in
Superchef on low wire rack and preheat oven to 220
°
C.
Remove casserole dish from oven, replace top on oven. Place casserole dish
on hot plate and add all ingredients, stirring occasionally and bring to the boil.
Cover casserole and cook on low stand at 160
°
C for 2 hours. Remove cover
and remove excess fat. Stir gently, taste and adjust seasoning if necessary.
Replace lid and cook for a further 1 hour at 160
°
C. Repeat above procedure
then finish cooking for a final half hour. Serve with boiled rice or potatoes with
steamed greens.
VEGETARIAN DISHES
STUFFED PEPPERS
4 Red peppers
½ cup brown rice
1 large onion
2 tablespoons flaked almonds
2oz grated mature cheddar
1 teaspoon marmite
Cut green stalks from peppers and scoop out insides. Cook the rice for 20
minutes or until done. For last 10 minutes, steam peppers above rice. Finely
chop the onion and sauté until golden brown. Drain the rice and mix with the
onion and almond. Stir in the marmite and mix well. Spoon into the peppers
and top with grated cheese. Preheat Superchef to 190
°
C, place peppers on
lower rack and cook for 20 minutes.
AUBERGINE BAKE
2 medium sized aubergines
2oz grated mature cheddar
