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| PAELLA |
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| Serves: 6 to 8 |
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| Ingredients: |
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| 500 g |
| mussels | |
| 1⁄4 cup |
| water | |
| 1 |
| green capsicum, sliced | |
| 1 |
| red capsicum, sliced | |
| 1 |
| onion, sliced | |
| 1 |
| clove garlic, crushed | |
| 2 tablespoons | butter | ||
| 2 cups |
| long grain rice | |
| 400 g |
| can chopped tomatoes | |
| 2 cups |
| hot chicken stock | |
| 11⁄2 cups |
| pinch saffron powder | |
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| cooked diced chicken | ||
| 200 g |
| peeled green prawns | |
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| Place mussels and water in a | |||
Noodles | cook on P7 for 3 to 5 minutes. Set aside. Place | |||
capsicum, onion, garlic and butter into | ||||
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| cook on P10 for 4 to 5 minutes. Add rice and stir well. | |||
| Cook on P10 for 2 to 4 minutes. Stir in tomatoes, hot | |||
| chicken stock and saffron. Cook on P10 for 16 to 18 | |||
| minutes. Stir in chicken, prawns and mussels. Cook | |||
| on P7 for 4 to 6 minutes. Stand for 10 minutes before | |||
and | serving. |
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SALMON | KEDGEREE | |||
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Pasta | Serves 4 |
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Ingredients: |
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| 1 cup |
| basmati rice | |
| 11⁄2 cups |
| water | |
Rice, | 60 g |
| butter | |
1 |
| onion, diced | ||
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| 2 tablespoons | mild curry powder | ||
| 2 tablespoons | lemon juice | ||
| 4 |
| hard boiled eggs, quartered | |
| 400g |
| can salmon, drained and flaked | |
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| salt and pepper | |
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| parsley, chopped |
Method:
Place rice and water in a 2 litre casserole dish. Cook on P7 for 12 minutes.
In a separate dish, melt butter on P10 for 1 minute. Add onion and cook on P10 for 1 to 2 minutes. Add curry powder and lemon juice, stir until well combined. Add rice and mix well to coat all the rice grains.
Chop half the eggs roughly and stir through the rice with the salmon. Season. Heat on P 10 for 3 to 4 minutes. Serve garnished with remaining egg and chopped parsley
FRIED RICE
Serves: 4
Ingredients: |
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1 tablespoon | sesame oil |
1 | clove garlic, crushed |
1 cm | piece of green ginger, |
| finely chopped |
1 | small carrot, finely chopped |
1 | stick celery, sliced |
1⁄2 | green or red capsicum, |
| cut in strips |
2 | eggs |
4 | green onions, chopped |
| black pepper |
1 | small can prawns |
1 tablespoon | soy sauce |
6 cups | cooked rice |
Method:
Place oil, garlic and ginger in a large shallow dish and cook on P10 for 30 to 40 seconds. Add carrot, celery and capsicum. Cook a further 2 minutes on P10. Break eggs into a small dish, add pepper to taste, mix well and cook on P7 for 1 to 11⁄2 minutes. Slice into thin strips. Add eggs plus all remaining ingredients to vegetable mixture. Stir well and cook on P10 for 3 to 5 minutes to heat thoroughly. Serve.
Note: 1 cup uncooked rice will yield 2 cups cooked rice. Rice can be cooked using Sensor Cook and Auto Cook functions.
CHICKEN RISOTTO
Serves: 4
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Ingredients: |
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1 | onion, sliced |
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2 cups | short grain rice |
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1 teaspoon | dried oregano |
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1 teaspoon | cracked black pepper |
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4 cups | chicken stock |
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1⁄4 | green capsicum, sliced |
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1⁄4 | red capsicum, sliced |
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200 g | mushrooms, sliced |
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1⁄2 cup | frozen peas |
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2 | cooked chicken breast fillets, |
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1⁄4 cup | sliced |
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grated parmesan cheese |
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Method:
Place onion, rice, oregano, pepper and chicken stock into a
HINT:
TO REHEAT 2 CUPS OF COOKED RICE:
Add 1 to 2 tablespoons of water or a knob of butter and cook on P10 for 2 to 3 minutes.
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