RECIPES
Slow Cooked Lamb Shanks
INGREDIENTS
• 4 lamb shanks
• Olive oil
• 3 carrots, diced
• 4 celery sticks, chopped
• 3 medium potatoes, diced
• 1 onion, chopped
• 2 garlic cloves, crushed
• ¼ cup tomato paste
• 2 tbsp. Worcestershire sauce
• 800g can crushed tomatoes
• 1 cup red wine
• 4 sprigs thyme
• 2 dried bay leaves
• ¼ cup plain flour
• 1 cup water
• 2 beef stock cubes, crushed
• Salt and pepper
METHOD
1. Select Sauté function on the appliance.
2. While appliance is heating, place flour, salt and pepper and
lamb shanks into a plastic bag and shake to coat all over.
3. Once appliance has reached preset temperature, heat olive
oil and then sear lamb shanks for approximately 5 minutes,
or until browned all over.
4. Switch setting to Warm.
5. Add carrots, celery, potatoes, onion and can of tomatoes to
inner pot.
6. In a separate bowl, combine crushed garlic, tomato paste,
Worcestershire sauce, red wine, water and stock. Stir until
combined, then pour into inner pot.
7. Season with salt and pepper and stir in thyme sprigs and
bay leaves.
8. Select the slow cook function on the appliance and adjust
time to 8 hours.
9. Serve with mashed potatoes and crusty bread.
Prosciutto Wrapped Chicken Roulade
INGREDIENTS
• 200g chicken breast
• ¼ cup soft goats cheese
• ¼ cup julienned roasted red
peppers
• ½ cup loosely packed rocket
• 6 slices prosciutto
• Salt and pepper for seasoning
• 1 tbsp. olive oil
METHOD
1. Fill inner pot of appliance with water. Select Sous Vide
function and adjust temperature to 68°C.
2. Using a meat mallet, flatten chicken breast until it is no
more than 1cm thick.
3. Cut chicken breast in half and season liberally on both sides
with salt and pepper.
4. Spread 2 tbs goats cheese on each piece. Top with roasted
red peppers and rocket.
5. Roll chicken tightly, similar to a sushi roll.
6. Tightly wrap chicken in prosciutto, tucking ends in.
7. Place roulades in a snap lock bag with a little space
between them. Seal with as little air left in bag as possible.
8. Place roulades in bath and adjust the time on appliance to
90 minutes.
9. Once cooked, dry chicken on paper towels. Turn off and
unplug appliance, drain and dry inner bowl.
10. Return inner bowl to appliance and select Sauté function.
Add some olive oil and brown the roulades.
11. Slice and serve with your favourite vegetables.
Prawn Dumplings
INGREDIENTS
• 12 uncooked prawns (600g),
peeled, deveined and finely
chopped
• 2 tbsp. finely chopped water
chestnuts
• 2 spring onions, white part
only, finely chopped
• 1 tsp. finely grated ginger
• 1 tbsp. finely chopped coriander
• 1 tbsp. oyster sauce
• 1 tbsp. vegetable oil
• 1 tsp. table salt
• 20 gow gee wrappers
• 6 cups water
METHOD
1. Place the prawns, water chestnuts, spring onion, ginger,
coriander, oyster sauce, oil and salt in a medium bowl and
mix to combine.
2. Place gow gee wrappers on a flat surface and brush the
edges with water. Place 1 heaped teaspoon of the prawn
mixture in the center of each wrapper. Firmly fold gow gee
wrappers together to seal.
3. Repeat with the remaining wrappers and prawn mixture.
4. Add water to pot and place dumplings to the steaming rack,
ensuring they do not touch.
5. Select Steam function and adjust to 15 minutes or until
cooked through. Remove from the steamer and keep warm.
Repeat with the remaining dumplings.
Mac & Cheese
INGREDIENTS
• 400g dry macaroni
• 1L chicken stock
• 1 tsp. salt
• 2 tbsp. butter
• 1 tsp. Sriracha sauce/
Tabasco
• 1 tsp. Dijon mustard
• 2 cups (120g) grated
cheddar cheese
• ½ cup (40g) finely grated
Parmesan cheese
• ½ cup evaporated milk
METHOD
1. Combine macaroni, stock, salt and butter in inner pot. Attach
lid and select Pasta function. Set cooking time to 5 minutes.
2. When cooking time has completed, allow cooker to release
pressure slowly using pressure valve.
3. Stir through Sriracha sauce/Tabasco, Dijon, cheddar,
Parmesan and evaporated milk. Season to taste.
4. Allow to sit for 2 minutes on Warm setting to soak up sauce.
Serve immediately.
Chicken & Chorizo Paella
INGREDIENTS
• 2 skinless free range
chicken thighs, diced
• 2 garlic cloves, sliced
• 1 onion, finely diced
• 1 small red capsicum,
finely diced
• ½ bunch flat-leaf parsley,
finely chopped
• 100g chorizo, sliced
• ½ tsp. smoked paprika
• 2 tbsp. tomato purée
• 300g paella rice
• 750ml chicken stock
• 100g frozen peas
• Juice and zest of 1 lemon
• Olive oil for frying
METHOD
1. Select Sauté function, heat oil in inner pot and brown
chicken. Remove from pot and set aside.
2. Add garlic, onion, capsicum, finely chopped parsley stalks,
chorizo and paprika to inner pot. Sauté for 5 minutes,
stirring occasionally. Season to taste.
3. Add chicken back to inner pot along with tomato purée and
rice, stirring until rice is translucent.
4. Add stock and stir. Attach lid and select Rice function.
Adjust cooking time to 10 minutes. (continued over the page)
5. When cooking time has completed, release pressure slowly
using pressure valve. Stir through peas, lemon zest, freshly
chopped parsley and season again to taste. Serve with a
squeeze of lemon.
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