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Select the steam program, add the oil and close the lid. After 4 minutes add the chopped onion, garlic,
chilli, chilli powder, coriander and cumin, close the lid and cook for 5-6 minutes until the onions are soft.
Add the remaining ingredients, season to taste and bring to the boil. Once boiling, press the stop button
w
, close the lid then press the stew button. After half an hour open the lid and give it a good stir, do this
again after 45 minutes. This is perfect on a jacket potato, with soured cream and grated cheese, or simply
served with rice or couscous and grated cheese.
PEARL BARLEY AND BORLOTTI BEAN ONE-POT
STEW
j
(Serves approx. 6)
• 30 ml (2 tbsp) olive oil
• 400 g tin borlotti beans, drained, rinsed and
dried on paper
• 1 onion, finely chopped
• 2 clove garlic, finely chopped
• 1 carrot, cut into approx. ½ cm pieces
• 175 g pearl barley
• 400 g tin chopped tomatoes
• 40 g tomato purée
• 350 ml vegetable stock
• Approx. 30 g fresh parsley leaves, chopped
• Salt and pepper to taste
Select the steam program, add the oil and close the lid. After 4 minutes add the onions, garlic and carrot,
close the lid and cook for 5-6 minutes. Add the tomato purée, close the lid and cook for a further 2-3
minutes. Add the remaining ingredients (except the parsley) and bring to the boil. Once boiling, press the
stop button
w
, close the lid then press the stew button. Stir in the parsley. Serve with crusty bread and
butter.
CHICKEN WITH TOMATOES AND MUSHROOMS
STEW
j
(Serves approx. 4)
• 400 g chicken – leg or breast, cut into 1-2 cm
pieces
• 30 ml (2 tbsp) olive oil
• 1 red onion, finely diced
• 450 g brown mushrooms, sliced
• 2 garlic cloves, finely diced
• 400 g tin chopped tomatoes
• 30 g (1 tbsp) tomato puree
• 3 g (1 tbsp) dried oregano
• salt and pepper to taste
Press the stew button, add the oil and close the lid. After 4 minutes add the garlic, mushroom and onion.
Close the lid and cook for 2-3 minutes. Add the chicken, close the lid and cook for 5-6 minutes. Add the
tomato purée and stir then add the remaining ingredients, close the lid and cook for the rest of the
program. Serve with pasta, potatoes or rice.
POTATO, CHORIZO AND LENTIL STEW
STEW
j
(Serves approx. 4)
• 200 g chorizo, cut into approx. 1 cm pieces
• 1 onion, finely chopped
• 2 sticks celery, roughly chopped
• 1 red chilli, deseeded, finely diced
• 1 green chilli, deseeded, finely chopped
• 2 carrots, cut into approx. 1 cm pieces
• 2 tomatoes, roughly chopped
• 2 garlic cloves, finely chopped
• 30 g (1 tbsp) tomato purée
• 3 g (1 tsp) cayenne pepper
• 100 g brown lentils
• 3 g (1tsp) smoked paprika
• 2 medium potatoes, cut into approx. 1 cm pieces
• 850 ml chicken stock
Press the stew button, add the oil and close the lid. After 4 minutes, add the chorizo, onions, chillies,
paprika, garlic and cayenne. Close the lid and cook for 3-4 minutes. Add the carrot, potato, celery and
tomatoes, close the lid and cook for 5-6 minutes. Add the tomato purée and stir then add the remaining
ingredients, close the lid and cook for the rest of the program.
