Kambrook KPR820, Инструкция пользователя

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45
Butter Chicken
Serves 6-8
2 tbsp olive oil
1 tbsp ginger, minced
2 cloves garlic, chopped
3 small onions, sliced thinly
¼
tsp cayenne pepper, ground
2 tsp paprika, ground
1 tsp ground coriander
2 tsp turmeric, ground
2 tsp cumin, ground
2 tsp garam masala
1 cinnamon stick
¼
cup tomato paste
1.5kg chicken thigh fillets, cut into quarters
½
cup chicken stock
125ml pure cream to serve
Fresh coriander to serve
Cooked rice, to serve
1.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’ to
commence cooking.
2.
Add the oil to heat. Add the ginger, garlic
and onions and sauté for around 6 minutes
or until golden brown. Add all the spices
and stir for 2 minutes until fragrant. Once
sautéing is complete, press the ‘START/
CANCEL’ button to stop cooking.
3.
Add the tomato paste and chicken thighs
and stir through until everything is evenly
coated. Pour the stock over the mixture.
4.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5.
Select the ‘SOUP/CURRY’ button and then
using the ‘SET TIMER’ button adjust the
time to 22 minutes. Press ‘START/CANCEL’ to
commence cooking.
6.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
7.
Stir through the cream and stand for 5
minutes. Top with coriander and serve over
fluffy rice.
Spicy Tomato Sauce and Meatballs
Serves 6-8
1kg beef mince
1 red onion, peeled, finely diced
1 cup fresh bread crumbs
3 tbsp tomato paste
2 tsp Italian herbs
1 x 59g free range egg, lightly whisked
3 tbsp olive oil
2 large brown onions, peeled, diced
4 cloves garlic, minced
1 tbsp sugar
4 x 420g cans diced tomatoes
Cooked pasta, to serve
1.
In a bowl, combine the mince, red onion,
bread crumbs, tomato paste, herbs and
egg until well combined. Roll mixture into 1
tbsp sized balls and set aside.
2.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’
to commence cooking. Add oil and heat.
Add the brown onion and garlic and sauté
until clear, around 2-3 minutes. Add the
sugar and tomatoes and simmer for around
2 minutes. Once sautéing is complete, press
the ‘START/CANCEL’ button to stop cooking.
3.
Add the meatballs to the tomato mixture
and stir gently.
4.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5.
Select the ‘BROWN RICE’ button and
then press ‘START/CANCEL’ to commence
cooking.
6.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
7.
Serve over cooked pasta of your choice.
TIP: If using dried breadcrumbs instead
of fresh, drop to ¾ cup.