Recipes
– Roast function
Roast Chicken
Ingredients
1 size 16 chicken, butterflied
1 tsp chilli powder
1 tsp cumin powder
1 tsp paprika
1 Tbsp fresh chopped coriander leaves
Potatoes, Kumara, Pumpkin
Method
Mix spices together and rub over chicken
breasts and legs.
Peel potatoes, kumara, pump kin and cut into 4-
5cm cubes.
Turn on Multicooker and select ROAST
function. Default 240°C. Alter timer to 1 hour
and 15 minutes.
Drizzle a little oil over bottom of pan and place
butterflied chicken, breast side, down, into pan.
Place lid on and cook 30 minutes.
Remove lid and turn chicken over.
Add potatoes, kumara, pumpkin around edge of
chicken and cook a further 45 minutes.
Use a little more oil if needed.
Fried Duck Breast set on Lemon Mash with
Mango and Cardamom Sauce
Ingredients:
4 duck breasts trimmed and fat scored (cut into
fat in criss-cross pattern)
8 medium potatoes boiled and mashed with
butter, milk and lemon scented oil
5ml cinnamon
250ml port or chicken stock
250ml mango pulp
6 cardamom pods
Method
Turn on Multicooker and select DEEP FRY
Rub breasts with salt and pepper and
cinnamon. Place fat side down and fry for 5min
turn breasts over and fry another 5min.
Set Multicooker to ROAST and add port or stock
and cardamom pods and cook for 10-15 mins
until breasts are slightly pink inside. When
cooked, remove duck. Add mango pulp to port
and duck juice. Stir well to make a sauce.
To serve:
Place duck breasts on seasonal vegetables,
add mash and drizzle with mango sauce
Garnish with fresh herbs.
Hint:
Do not serve duck well done as it will be tough
and dry.
Recipes
– Fondue function
Chocolate Fondue
Ingredients
400gm chocolate
200ml cream
2 Tbsp cherry brandy (or liqueur of your choice)
Ingredients for dipping e.g. fruit, marshmellows,
berries
Method
Turn on Multicooker and select FONDUE
function.
Put chocolate, cream and liqueur into pan and
use wooden spoon to stir well until all chocolate
is melted.
Press KEEP WARM button and set time to 10
minutes.
Dip your dipping ingredients into the chocolate.
