Recipes
– Grill/Saute function
Stir Fried Seafood
Ingredients
200g white fish fillets
8 mussels
100g scallops
250g uncooked king prawns
2 cloves garlic crushed
1 fresh red chilli sliced thinly
1 tbsp finely chopped coriander root
¼ cup peanut oil
2 tbsp oyster sauce
2 tbsp fish sauce
1 med red capsicum sliced finely
8 spring onions chopped finely
1/3 cup shredded basil
Method
Cut the fish into bite sized pieces. Scrub the
mussels and remove the beards. Shell the
prawns leaving the tails intact. (Everything can
be done a day ahead at this stage and
refrigerated covered)
Using a mortar and pestle, grind the garlic, chilli
and coriander until the mixture forms a paste.
Turn on Multicooker and select the
SAUTE/GRILL function. Add some oil to the
pan. After the oil has heated, add the paste
and cook stirring about one minute until
fragrant. Add all the seafood to the multi
cooker and stir fry until tender.
Stir in the sauces, capsicum, onion and basil.
Stir fry for a further 2 minutes.
Serve with extra basil and green onion curls if
desired.
Chicken with Stir-Fried Vegetables
Ingredients
2 tablespoons canola or walnut oil
450g lean boneless chicken meat
3 cups mixed vegetables, sliced (green beans,
asparagus, mushrooms, courgette)
1 clove garlic, finely chopped
½ cup stir-fry sauce
Method
Cut the chicken into cubes and slice the
vegetables. Turn on Multicooker and select the
SAUTE/GRILL function. Add the chicken.
Continue stirring until the meat is golden brown
all around, approximately 7-10 minutes.
Then add the garlic and the vegetables and stir
fry another 5-7 minutes until the vegetables are
crisp.
Shrimps Sauté
Ingredients
1 cup butter
2 large cloves of garlic, finely chopped
900-1350g raw jumbo shrimps, cleaned
2 tablespoons dry sherry or white wine
1 cup cream
Salt and pepper to taste
Method
Turn on Multicooker and select the
SAUTE/GRILL function. Add the shrimps and
let them cook until pink in colour Then add the
sherry or wine and let it stew for another
minute. Now add the cream, salt and pepper
to taste.
Delicious with rice or try with vegetables
steamed on the steam rack whilst the shrimps
are cooking.
Scrambled Eggs with Spinach
Ingredients
Handful young leaf spinach
2 tablespoons olive oil
½ onion, chopped finely
4 tablespoons cream
5 eggs, beaten
Salt and pepper to taste
2 Tbsp oil
Method
Chop the spinach coarsely. Turn on
Multicooker and select the SAUTE/GRILL
function. Drizzle a little oil into pan. Fry the
onions until soft. Add the coarsely chopped
spinach and stir-fry for 5-7 minutes until the
spinach is soft. In q bowl, beat eggs, add
seasoning and cream and beat well. Pour this
over the onions and spinach. Stir for about 5
minutes then turn over to cook well. Serve hot
with toaster.
Pesto Pasta
Ingredients
2 cups penne pasta
475gm frozen pepper/onion mix
300gm pesto
Method
Turn on Multicooker and select the BOIL
function.. Bring water to boil, add salt then cook
the pasta until the desired softness is achieved.
Drain and set aside. Switch unit to STIR FRY.
Stir fry the peppers with the onions and 1
tablespoon of water until they are still slightly
crisp. Add the pasta and the pesto and stir
gently for 2-3 minutes to warm everything up.
Sprinkle with parmesan cheese, if desired.
