14
Savory Rice Porridge (Congee)
Serves 6
Prep: 10 minutes
Cook: 30 minutes
• 1 tbsp olive oil
• 500g chicken thighs, skin removed and trimmed
• 1.5L chicken stock
• 200g long-grain rice
• 1 thumb-size piece of ginger, peeled and julienned
• 4 spring onions, sliced
• 2 red chillies, thinly sliced
• 3 eggs, soft boiled and halved
• Soy sauce, to taste
• Sesame oil, to taste
• Oyster sauce, to taste
• Chinese doughnuts (Youtiao), to serve
1. Using the sauté function, heat oil and cook chicken in
batches until well browned. Deglaze the pot with chicken
stock and add rice and ginger. Season to taste and stir well.
1. Attach the lid, select the porridge function and adjust
cooking time to 30 minutes.
2. When cooking time has completed, release the pressure
slowly by using the pressure valve.
3. Remove chicken, shred and set aside.
4. Select the sauté function and simmer congee, stirring for 10
minutes or until your desired thickness is reached. Return
chicken to the pot, stir well and season to taste.
5. Divide congee between serving bowls and garnish with
spring onion, fresh chilli, soft boiled eggs and sauces to
taste. Serve with Chinese doughnuts.
Rogan Josh (Lamb Curry)
Serves 4
Prep: 10 minutes
Cook: 3hr 20 minutes
• 40g butter
• 1 brown onion, finely sliced
• 3 garlic cloves, finely sliced
• 1tbsp ginger, peeled and grated
• ½ bunch coriander, stems and leaves separated and finely
chopped
• 1 cinnamon stick
• 6 cardamom pods, crushed
• 4 tsp ground coriander
• 4 tsp ground cumin
• 2 tsp turmeric powder
• 1 tsp garam marsala
• 1kg boneless lamb shoulder, cut into 3cm pieces
• 100g tomato puree
• 400ml chicken stock
• Salt and pepper, to taste
• Greek yoghurt, to serve
• Cucumber, thinly sliced, to serve
• Basmati rice, to serve
1. Using the sauté function, heat butter and cook onion, garlic,
ginger, coriander stem, cinnamon and cardamom for 5
minutes, stirring continuously.
2. Add ground coriander, cumin, turmeric and garam marsala.
Continue to cook for 2 minutes or until aromatic.
3. Add lamb, tomato puree and chicken stock. Season to taste
and stir well.
4. Attach the lid, select the slow cook function and adjust the
cooking time to 3 hours.
5. When the cooking time has completed, release the pressure
slowly by using the pressure valve.
6. Remove lamb and most of the solids using a slotted spoon.
Select the sauté function and simmer for 10 minutes,
thickening the sauce and reducing by half.
7. Return lamb to pot, stir well and season again to taste.
8. Divide between serving bowls, garnish with coriander,
yoghurt, cucumber and serve with steamed basmati rice.
Yoghurt
Serves 8-10
Prep: 5 minutes
Cook: 8 hours
Setting: Overnight
• 2L whole milk
• 35g plain Greek yoghurt, with live cultures
1. Ensure the stainless-steel inner pot is sterile by running
it through a hot dishwasher cycle or under boiling water.
Place milk in pot, attach lid, and select the 8-hour yoghurt
function.
2. The yoghurt function will heat milk to 75°C. Once
temperature has been reached, the machine will beep -
this takes approximately 15 minutes. The 8-hour timer
will now begin. Remove lid and allow milk to cool down to
a temperature of 42°C degrees - this will take around 30
minutes (please watch for this).
3. Once milk has cooled, remove milk skin, add Greek yoghurt
and whisk well to combine. It is important that the yoghurt
starter is not added to hot milk or the live cultures will die.
4. Attach lid and allow the yoghurt setting to continue.
5. When cooking time has completed, remove the inner pot.
Carefully transfer the yoghurt to a storage container and
refrigerate overnight until set. Homemade yoghurt will last,
refrigerated, up to one week.
Note: Make sure the yoghurt label lists ‘live cultures’ under the
ingredients list. These cultures are necessary to the yoghurt
making process.
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