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Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Heat olive oil in the Pan and fry the onions until soft.
3 Add the pears, marrow, stock and bay leaf. Season well.
4 Place the Lid on and set to the Fast Stew temperature (140ºC).
5 Cook for 20-30 minutes, or until the vegetables are soft. Remove
the bay leaf and stir in the cream.
6 Transfer to a heat proof bowl and blend the soup until smooth with
a hand blender.
Ingredients:
• 1 tbsp (15ml) olive oil
• 1 onion, peeled and chopped
• 4 pears, peeled cored and
chopped
• 500g marrow, trimmed and
chopped
• 1 bay leaf
• 750ml vegetable stock
• 250ml single cream
• Salt and black pepper
Pear and Marrow Soup
Method:
1 Set the Intellichef to the Stir Fry temperature (180ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2 Add the sesame oil and onions, fry until soft.
3 Add the curry paste and fry for 1-2 minutes.
4 Add the seafood, ginger, garlic, coriander, coconut milk and cream.
5 Continue to cook until the seafood is cooked,
(approximately 5 minutes).
6 Add the sherry before serving.
7 If desired, a thicker sauce can be made by mixing 1-2 tbsp of
cornflour with a little water to form a paste. Add the paste to the
sauce at the end of cooking and stir for 2-3 minutes until thickened.
Ingredients:
• 1 tbsp sesame oil
• 1 onion, peeled and chopped
• 2tbsp (30ml) thai green curry
paste
• 1kg fresh mixed seafood;
(mussels, scallops, prawns,
calamari etc)
• 200ml coconut cream
• 400ml coconut milk
• 2tsp (10ml) fresh chopped ginger
• 2 fresh chopped garlic cloves
• 1tbsp (15ml) fresh chopped
coriander
• 1 tbsp (10ml) dry sherry
Thai Seafood Curry
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