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Method:
1 Set the Intellichef to the Fast Stew temperature (140ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2 Heat the oil and butter in the unit and gently fry the onions, garlic
and chicken for 3-4 minutes until the onions are tender and the
chicken is golden.
3 Stir in the pepper, mushrooms and rice.
4 Add the stock, wine and saffron. Season with salt and pepper.
5 Place the on the Lid and reduce to the Slow Cook temperature
(120ºC)
6 Cook for 20 minutes, stirring occasionally.
7 Once cooked, stir in the parmesan and switch off the unit. Allow to
stand for 5 minutes with the Lid on before serving.
Ingredients:
• 1tbsp (15ml) Olive oil
• 1tbsp (15ml) butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 500g chicken breasts, cubed
• 1 red pepper, chopped
• 170g mushrooms, sliced
• 230g risotto rice
• 250ml white wine
• 600ml hot chicken stock
• Pinch of saffron
• Salt and pepper
• 50g grated parmesan cheese
Chicken and mushroom risotto
Method:
1 Place the oil into the Pan, do not fill past the MAX line.
2 Place the Frying Basket in the unit.
3 Set the Intellichef to the Fry temperature (220ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
4 Carefully lower the haloumi into the hot oil. Fry for about 3 minutes
or until golden brown.
5 Carefully remove from the Intellichef and place on paper towel to
drain.
6 Serve with sweet chilli sauce and a herb salad.
Ingredients:
• 500g of haloumi cut into 16
sticks
• 2L vegetable oil
• Sweet chilli dipping sauce
• Herb salad
Fried haloumi with sweet chilli sauce:
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