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Heat oil in pan on browing setting, and fry potatoes until
golden, remove and reserve.
•
Add pork and brown all sides.
•
Add garlic, herbs and water, secure lid and cook for 1 hour.
•
Once completed add potatoes, secure lid and cook for a
further 5 minutes once reached pressure.
New Potatoes
serves 4
New potatoes, halved
450g
Water
1 cup
•
Place potatoes on steamer tray and put 1 cup (225ml)
water in pan.
•
Cook for 20 minutes once pressure is reached.
Corn on the cob
serves 4
Corn cob
2
Water
1 cup
•
Place cobs on steamer tray with water in bottom of pan
•
Cook for 5 mins
Ratatouille
serves 4
Oilve oil
2 tbsp
Onion, large, chopped
1
Garlic cloves, crushed
2
Aubergine, cubes
1
Courgette, sliced
3
Red peppers, sliced
2
Beef tomatoes, chopped
2
Vegetable stock
1
Salt and pepper to taste
•
Heat oil on browning function
•
Add garlic and onion and fry until softened.
•
Add rest of vegetables and fry for 2 minutes, sprinkle stock
cube over the vegetables and season, stir well.
•
Secure lid and cook for 5 minutes once pressure is reached.
Risotto with Peas
serves 4
Oil
2 tbsp
Onion, finley chopped
1
Arborio rice
200g
Frozen peas
140g
Vegetable stock
400ml
White wine
100ml
Parmesan cheese
25g
Freshly ground black pepper
•
Sautee onion in pan without lid until soft, add arborio rice
and sauté until light brown.
•
Stir in peas, stock, wine and pepper.
•
Secure lid and cook for 15 minutes once pressure is
reached.
•
Stir in cheese and let melt
Creme brule
serves 4
Double cream
500ml
Vanilla pod
1
Caster sugar
100g
Egg yolks
6
•
Heat cream using the browning function.
•
Split the vanilla pod, scrape out the seeds and add seeds
and pod into the cream.
•
Once brought to a boil, switch off the power and stir for a
few minutes.
•
Beat the sugar and egg yolks together in a bowl until pale
and creamy.
•
Switch the unit back onto the browning function, re heat the
cream and add to the egg mixture a little at a time, whisking
all the time until thickened slightly.
•
Remove vanilla pod and fill 4 ramekin dishes with mixture.
•
Rinse the bowl and fill with 1 cup of water.
•
Cover tightly with foil and stack on the trivet.
•
Cook for 30 minutes.
•
Once cooked, cool to room temperature, sprinkle with sugar
and caramelise with a blow torch. Allow to set then serve.
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48815MEE Rev1 +GreekQ7:9225 47507 MEE pump - Jon 5/8/10 17:23 Page 13