Morphy Richards 5011832068125, Инструкция по эксплуатации

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Sea Bass Fillets with Fresh Tomato and Herb
Sauce, Peas with Garlic and New Potatoes
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2
Ingredients:
• 2 x 100g sea bass fillets
Sauce:
• 180g ripe fresh tomatoes
• ½ clove garlic, crushed
• 1 tbsp fresh parsley, chopped
• ½ tsp olive oil
• Salt and freshly ground black pepper
Vegetables:
• 120g frozen peas
• 30g onion, very finely chopped
• 1 clove garlic, crushed
• ½ level tsp vegetable stock powder
• 50ml water
• 350g new potatoes
To Serve:
• Fresh lemon
Method:
1 Prepare the sauce first: put the tomatoes into a bowl and pour
boiling water over them. When the skin splits, remove it and
discard. Cut open the tomatoes and discard the seeds and core.
2 Finely chop the tomato flesh and mix with ½ a crushed garlic
clove, the parsley, olive oil and a little salt and pepper.
3 Lightly grease a piece of foil and lay the two fish fillets on it side
by side. Spoon the tomato mixture over them and make into a
parcel. Place in the Rear Container on the Steam Tray in its high
position.
4 Put the Dividing Wall into the Front Container. Put the peas, onion
and crushed garlic into a Small Pot with the vegetable stock
powder and water. Put into one side. In the other, put the new
potatoes. Cover both Containers with the Lids.
5 Set time for fish using fish preset (20 minutes). Set time for peas
using the leaf and pod preset (16 minutes) and adjust to 30
minutes. Set the time for the potatoes using the root vegetables
preset (28 minutes) and adjust to 25 minutes. Press the
Start/Pause Button.
6 When ready drain the liquid from the peas and serve the fish with
a little fresh lemon.
Meat Recipes
Moroccan Lamb with Fruit and Nut Couscous
and Orange and Coriander Salsa
Preparation time: 30 minutes, plus marinating time
Cooking time: 30 minutes
Serves: 2
Ingredients:
• 300g lamb leg steaks, cut into thin slices
Marinade:
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh orange juice
• 1 level tsp cumin
• ¼ level tsp turmeric
• 2 level tsp harissa paste
• 5g fresh coriander, chopped
• Salt and freshly ground black pepper
Couscous:
• 140g couscous, rinsed and drained
• 50g red onion, finely chopped
• 75g ready to eat soft dried apricots, chopped
• 35g almonds, roughly chopped
• ½ level tsp vegetable stock powder
• A little salt and freshly ground black pepper
• 120ml water
Salsa:
• 2 medium oranges, peeled, and finely chopped
• Juice of half an orange
• 10g red onion, finely chopped
• 2g coriander leaves, chopped
Garnish:
• Watercress
Method:
1 Prepare the marinade for the meat first: mix the olive oil, orange
juice, spices and coriander in a shallow dish and season with a
little salt and pepper.
2 Place the sliced lamb in the dish and turn so that it is evenly
coated. Cover and refrigerate for at least 30 minutes, longer if
possible.
3 When ready to cook, discard any liquid marinade and put the
meat into a foil parcel. Remove the Dividing Wall from the Front
Container and put the parcel in.
4 Put the couscous in the Rice Tray and add the onion, apricots,
almonds and stock powder. Season with a little salt and pepper
and add the water and stir. Put into the Rear Container and cover
both Containers with the Lids.
5 Set the time for the couscous using the rice preset (40 minutes)
and adjust to 24 minutes. Set the time for the meat using the
poultry preset (28 minutes) and adjust to 30 minutes. Press the
g
FS470006MEE Rev2-Production.qxp_Morphy Richards Instruction Book 01/12/2020 15:16 Page 37