11
FIERY NY BEEF CHILLI STEW i
45 0g braising beef 1T olive oil
3c garlic, peeled and chopped 2 onions, chopped
2T ground cumin 2T chilli powder
1T cayenne pepper 2T tomato sauce
1T smoked paprika/chipotle powder 2J tomatoes
1 green pepper 1l bayleaf
1T salt 1t black pepper
1h basil leaves, roughly chopped 1J kidney beans
Open the lid. Add the oil. Select S on the menu, and press v. Chop the beef, tomatoes and pepper into
bite sized chunks. Brown the meat, then remove it. Add the onions, garlic and all the herbs. Cook till the
onions soften. Add the meat. Reserve the beans. Add the remaining ingredients. Press w twice to stop the
program. Close the lid. Select j. Add the beans 30 minutes before cooking ends. If the meat is still a little
tough at the end of the program, add a cup of water, and run the meat program for an additional 30
minutes.
MOROCCAN FISH TAGINE FISH R
2c garlic, peeled and chopped 1 onion, chopped
1 red pepper, deseeded and chopped 2L celery, chopped
2 chopped tomatoes 1t ground cumin
1t ground ginger 1t turmeric
1 cinnamon stick 1T harissa paste
1 2 0m white wine 1t tomato purée
1 2 0m fish stock 1 lemon
6 7 5g fish (cod/haddock/salmon) 1h green olives
1 small bunch coriander, chopped salt and pepper
Reserve the coriander. Open the lid. Add the remaining ingredients. Close the lid. Select R on the menu,
and press v. Cook till the fish becomes flaky (40-60 minutes). Press w twice to stop the program. Add the
coriander. Adjust the seasoning and serve. This would be great with couscous.
SPLIT PEA AND HAM HOCK SOUP SLOW COOK i
1 1 5 0m chicken stock 1 onion, finely chopped
225g split peas 1 carrot, chopped
1L celery, chopped 2c garlic (crushed)
1T thyme, finely chopped 1l bayleaf
1 ham hock black pepper
Open the lid. Add the stock. Select S on the menu, and press v. Bring to the boil, stirring. Simmer for 10
minutes. Add the remaining ingredients. Press w twice to stop the program. Close the lid. Select i. Wait
till the program ends. Remove the ham hock. Discard the skin and bones. Dice the meat. Discard the
bayleaf. Mash the split peas with the back of a wooden spoon. Add the meat. Adjust the seasoning, and
serve. Heaven in a bowl!
SALMON WITH A SPICY RUB FISH R
2 salmon fillets (with skin) 1t olive oil
1t paprika 1t chilli powder
½t ground cumin 1p salt and pepper
1t soft brown sugar 1 lemon
Mix the paprika, chilli powder, cumin, sugar, salt and pepper. Sprinkle over the salmon fillets. Open the lid.
Add the oil. Select R on the menu, and press v. Wait a couple of minutes to let the oil heat. Add the
fillets, skin down. Close the lid. This is a great combination of steaming and pieces of fish but you get a
crispy skin. Serve with a wedge of lemon. A great light meal.
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