Shallow fry
Fill the cooking pot the the 2 cup mark with a suitable oil such as Rapeseed, Vegetable
or Groundnut oil and select the SHALLOW FRY option, wait for the oil to heat up before
cooking. To check the oil is hot enough simply place a cube of bread into the hot oil, if it’s
hot enough it will sizzle and turn golden brown. Add the ingredients to be shallow fried, do
not overcrowd the oil otherwise the temperature of the oil will drop too quickly and the food
will be soggy not crisp.
Pasta
Fill the bowl with boiling water and press the PASTA button, wait for the water to come
back to the boil and add the pasta to the bowl making sure any pasta is submerged under
the water, the cooking time will depend on the type and shape of pasta.
9
Recipes for the Multi Cooka
Linguine with Puttanesa Sauce and King Prawns
This is such a quick meal to make, perfect after a long day at work. This works well with
frozen king prawns; just make sure that when you add them from the freezer you allow
some extra cooking time.
Ingredients -
Serves 4
• 400g dried linguine
• Olive oil
• 6 x anchovy fillets in olive oil, reserve some oil
• 5 x cloves of garlic, crushed.
• Large pinch of chilli flakes
• 60g Kalamata olives
• 50g capers
• 2 x 400g tins tomatoes
• 200g raw king prawns, scored down the back with a knife
• Small handful chopped flat leaf parsley
Method
1. Fill the cooking bowl with boiling water from the kettle and select the PASTA setting,
when the water comes back to the boil add the pasta pushing it down beneath the
water. Cook until the pasta is tender make sure you leave the lid OFF during cooking.
2. When tender drain the pasta into a colander and drizzle with olive oil and mix well. Set
aside and keep warm.
3. Replace the cooking bowl and switch to the SAUTE setting add a little of the olive oil
from the anchovies, add the anchovies and garlic, when the anchovies are sizzling add
the chilli flakes cook them for 30 seconds and add the olives, capers and tomatoes
cook for 10 minutes until slightly reduced.
4. Add the prawns and cook for a further 3 minutes until they turn pink. Add most of the
chopped parsley and stir. Add the pasta back into the sauce and coat the pasta with
the sauce.
Serve with a sprinkle of chopped parsley on top.
