Method
1. Clean the mussels thoroughly; scrub the mussels under running water to remove any
barnacles and discard any that don’t open with a tap against the sink. Remove any
beards from the sides of the mussels by simply pulling them away and discard these.
Fill the sink with cold water and give them a good mix about. Drain in a colander.
2. Place the cooking pot in the Multi Cooka and choose the SAUTE function; switch the
auto stir off. Add the butter to the pan and when sizzling add the garlic and shallots and
allow to soften.
3. Add the wine and bring to the boil, switch to the STEAM setting and add the mussels
giving them a stir and cover with the lid.
4. Allow to cook for between 5 and 10 minutes until all the mussels have opened. Pour
over the cream and add the parsley, give them a good stir. Remove from the heat.
5. Decant into 4 serving bowls and ladle the sauce over the top of the mussels, serve with
plenty of crusty bread to mop up the juices.
Greek-Style Lamb Kleftico
This lamb dish is flavoured with garlic, fresh herbs and lemon. The beauty of cooking in
liquid results in succulent, flavoursome meat which will fall from the bone.
Ingredients -
Serves 4 (plus extra for leftovers)
• 1-1.5kg rolled shoulder of lamb
• 1 tsp dried oregano
• 1 tsp fresh rosemary, chopped
• 1 lemon, grated zest and juice
• 3 tbsp. olive oil
• 1 whole bulb of garlic
• 150ml white wine
• 700-900ml lamb stock
• 1 tbsp. honey
• 12 shallots, peeled
• 500g small charlotte potatoes
Method
1. Combine the dried oregano, rosemary, lemon zest and 2 tbsp. of olive oil in a small
bowl and rub all over the lamb and leave to marinate for a minimum of 1 hour or
overnight if possible.
2. When ready to cook, select the SAUTE function and add the remaining olive oil, season
the meat with salt and pepper and sear the meat on all sides.
3. Add the garlic, white wine, 700ml lamb stock, honey and the reserved juice of the lemon.
4. Select the ROAST setting, change the time to 2 hours and place the lid onto the
cooking bowl, remove the steam value during cooking. (Turn the lid so the steam vent is
at the back of the unit).
5. After 2 hours has passed, turn the meat over in the cooking pot and add the shallots and
potatoes top up with the reserved lamb stock and cook for a further hour.
6. Remove the lamb, shallots and potatoes from the liquid and set aside, turn the heat up and
reduce the liquid to thick gravy (skim the fat off if necessary). Pass through a sieve before
serving to remove any garlic pieces.
7. The lamb should be very tender and fall off the bone, remove in chunks and serve on a platter
with shallots and potatoes pour over the gravy and serve with fresh seasonal vegetables.
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