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Anleitung Zusammenfassung
Season with salt and pepper. 3 After 10 minutes, stir in the herbs and cooked chicken - replace lid and continue to cook. Sprinkle with parsley before serving. Pasta al Funghi You can use any fresh mushrooms - wild or chestnut ones have a better flavour than button mushrooms. Serves 4 Preparation time 5 minutes Cooking time 20 minutes Dried pasta shapes or tubes 227g / 8oz Fresh mushrooms, sliced 454g / 1lb Lean bacon cubes 85g / 3oz Pinch of grated nutmeg Low fat natural fromage frais 142g / 5oz Salt and freshly ground black pepper Finely chopped parsley 2 tablespoons Grated Parmesan cheese 1 level tablespoon Method 1 Add the pasta to cold water and cover. When it comes to the boil, remove the lid and cook for 15 minutes, then switch the machine off. Drain well in a colander. 2 While the pasta is cooking, wipe a non-stick frying pan with olive oil and place over a low heat. When the pan is hot, add the sliced mushrooms and bacon and cook for about 5 minutes, until golden brown. Stir in the grated nutmeg. Drain off excess liquid. 3 Gently fold in the fromage frais over a very low heat and heat through gently. Season to taste with salt and pepper. 4 Tip the drained pasta into the pan and toss gently to coat it evenly with the sauce. Sprinkle with parsley and parmesan, and serve immediately with a crisp salad. RECIPES 48746 MUK Rev1 18/7/08 16:05 Page 5 6 Spicy Kedgeree A quick and easy meal, Kedgeree is derived from the traditional Hindhu dish of Khichri, a simple mixture of spiced rice and lentils. Our kedgeree is flavoured with haddock, spices and hard-boiled eggs. If wished, you can serve it with mango chutney. Serves 4 Preparation time 15 minutes Cooking time 25 minutes 1 onion, chopped Chicken stock 852ml / 11/2 pints Long grain rice 170g / 6oz Pinch of turmeric Pinch of ground ginger Curry powder 1-2 teaspoons Ground nutmeg 1/2 teaspoon Cooked haddock fillet 340g / 12oz Salt and freshly ground black pepper Few sprigs of parsley, chopped 2 hard-boiled eggs Method 1 Put the onion in a heavy-based pan with the stock. Bring to the boil, covered, and boil for 5-10 minutes. 2 Place the onion, stock, rice and spices into the Rice Cooker and leave to cook. 3 When the cooker switches to ‘keep warm’, flake in the haddock. 4 Season to taste with salt and pepper and sprinkle with chopped parsley. Heat gently for a few more minutes until the kedgeree is really hot, taking care that the rice does not stick to the base of the bowl. Serve immediately with quartered hard-boiled eggs. Smoked Haddock Risotto Here’s a variation on a traditional kedgeree, but with the moist creamy texture of a risotto. Serve it for a filling family meal with some green vegetables or a crisp salad. Serves 4 Preparation time 15 minutes Cooking time 20 minutes 1 large onion, chopped 2 garlic cloves, crushed Chicken stock 710ml / 1 1/4 pints Risotto rice 227g / 8oz 4 tomatoes, skinned and chopped 2 x cooked smoked haddock fillets, flaked 170g / 6oz Salt and freshly ground black pepper 4 hard-boiled eggs Chopped fresh coriander or parsley 3 tablespoons Method 1 Put the onion, garlic and 284ml / 1/2 pint stock in a non-stick frying pan. Cover the pan, bring to the boil and boil for 10 minutes. 2 Stir in the rice and transfer to the Rice Cooker, then add the remaining stock and tomatoes, stir well. 3 When the cooker switches to keep warm, stir in the smoked haddock and season to taste with salt and pepper. 4 The risotto is ready when the rice is tender and plump and all the liquid has been absorbed. Just before serving, shell the hard-boiled eggs and cut them into chunky pieces. Add to the risotto and sprinkle with coriander or parsley. Serve hot. UK Helpline 0844 871 0956 Replacement Parts 0844 873 0722 Ireland Helpline 1800 409 119 48746 MUK Rev1 18/7/08 16:05 Page 6 7 Risotto with Spring Vegetables This classic Italian dish is fragranced with saffron and tender spring vegetables. It makes a delicious supper. Serves 4 Preparation time 15 minutes Cooking time 20 minutes For dry frying: 1 large onion, chopped 2 garlic cloves, crushed Chicken stock 284ml / 1/2 pint For the risotto: Arborio or risotto rice 227g / 8oz Chicken stock 426ml / 3/4 pint A few strands of saffron Salt and ground black pepper Few sprigs of oregano and thyme, chopped (or dried) Thin green beans 113g / 4oz Baby asparagus 113g / 4oz Shelled peas 85g / 3oz 2-3 baby courgettes, sliced Chopped parsley 2 tablespoons Grated Parmesan cheese 1 level tablespoon Method 1 Put the onion and garlic in a non-stick frying pan with the stock. Cover the pan, bring to the boil, and boil for 5- 10 minutes. 2 Stir the rice into the onions and transfer to the Rice Cooker. Add all of the stock with the saffron, seasoning and herbs. 3 Meanwhile, trim the green beans and asparagus and cook in boiling water with the shelled peas for 2-3 minutes. Add the courgettes and blanch for 1-2 minutes. Drain well, then stir the drained vegetables into the risotto. 4 Season with salt and pepper. Serve sprinkled ...