Sunbeam HP8555 manual Pearl Barley and Mushroom Risotto, Tofu and Chickpea Curry

Recipes continued

Pearl Barley and Mushroom Risotto

Serves 6

1 tablespoon olive oil

20g butter

1 onion, finely chopped

200g button mushrooms, quartered

200g Swiss brown mushrooms, sliced

1 clove garlic, crushed

1 ½ cups pearl barley

6 cups chicken

1 tablespoon finely chopped fresh thyme ½ cup grated parmesan

3 teaspoons finely grated lemon rind

1.Using the Browning mode, heat the oil and butter on 150°C. When READY appears in the LCD screen, PRESS START. Add onion and mushrooms; cook, stirring, for about 5 minutes or until soft. Add garlic and barley and stir for 1 minute. Add the stock and thyme.

2.Place the lid on. Using the Slow Cooker mode, cook on LOW for 6 hours or HIGH for 3 hours. Stir through parmesan and rind and season with salt and pepper.

Note: This recipe is best eaten immediately, as the barley will continue to absorb the moisture if left on the Keep Warm setting for too long.

For a vegetarian version, substitute chicken stock for vegetable stock.

Tofu and Chickpea Curry

Serves 4

1 tablespoon peanut oil

1 onion, finely chopped

2 cloves garlic, crushed

2 long red chillies, finely chopped 2cm piece fresh ginger, finely grated 3 teaspoons ground cumin

1 teaspoon ground cardamom

½teaspoon ground tumeric 1 teaspoon garam masala 2 cups dried chickpeas

6 cups water

1 tablespoon tomato paste Firm tofu, cut into 2cm cubes Coriander and yoghurt, to serve

1.Using the Browning mode, heat the oil on 150°C. When pre-heated and READY appears in the LCD screen, PRESS START. Cook the onion, garlic, chilli and ginger for about 1 minute or until soft. Add the spices and stir until fragrant. Add the chickpeas, water and tomato paste.

2.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Add the tofu in the final 30 minutes of cooking.

3.Serve with coriander and yoghurt.

23