Sunbeam ST6820 manual Lamb Biryani, DESSERTS Baileys Chocolate Soufflé, teaspoon ground cumin

Recipes (continued)

Lamb Biryani

Serves: 4

Preparation: 10 minutes

(+ 6 hours or overnight marinating time) Cooking: 45 minutes

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam marsala ½ teaspoon ground turmeric

3cm piece fresh peeled ginger, finely chopped 2 garlic cloves, crushed

bunch coriander, stems washed and finely chopped, leaves picked

500g diced lamb

1 cup basmati rice

1 cup light coconut milk

1 small brown onion, halved, finely chopped

40g ghee (clarified butter)

½cup slivered almonds, toasted

1.Place combined spices in a small non-stick frying pan over low heat. Cook, stirring, for 30 seconds or until fragrant. Transfer to a large glass bowl.

2.Add the ginger, garlic, coriander stems and stir to combine. Add lamb and stir to evenly coat in spice mixture. Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate.

3.Place rice into the rice cooker bowl. Pour over milk and sprinkle with onion. Position the rice cooker bowl in steaming tray. Place lid on and set timer (25 mins).

4.Meanwhile, melt ghee in a large saucepan over medium heat. Add lamb mixture and cook, stirring occasionally, for 5 minutes or until browned and cooked through. Add rice, almonds and coriander leaves. Stir to combine. Taste and season with salt. Serve.

Nutritional per serve: 28g fat; 2392kJ;

17g sat fat; 3.2g fibre; 43g carbohydrate.

DESSERTS

Baileys Chocolate Soufflé

Serves: 4

Preparation: 10 minutes

Cooking: 15 minutes

melted butter, to grease

125g good-quality dark chocolate, chopped ¼ cup caster sugar

4 eggs, separated plus 1 extra egg white

1 tablespoon Baileys Irish Cream liqueur

1.Brush the rice cooker bowl with melted butter to lightly grease.

2.Place chocolate in a heat proof bowl over a pan of simmering water (do not allow chocolate to touch water). Stir with a metal spoon until chocolate melts. Remove from heat and stir in sugar until dissolved.

3.Use an electric beater to beat the egg yolks and liqueur in a medium bowl until combined. Stir in the chocolate mixture.

4.Beat the egg whites, in a large clean, dry bowl using clean electric beaters until stiff peaks form. Use a large metal spoon to gently fold through one third of the egg whites into the chocolate mixture.

Fold through the remaining egg whites.

5.Pour the chocolate mixture into the prepared rice cooker bowl. Cover the rice cooker bowl with a piece of non-stick baking paper.

6.Place rice cooker bowl into a steaming tray. Place lid on and set timer (15 mins).

7.Dust with icing sugar. Serve immediately with cream or ice cream and drizzled with extra Baileys.

Nutritional per serve: 12g fat; 1121kJ;

9g sat fat; 1.4g fibre; 34g carbohydrate.

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