Russell Hobbs 21850

12
fiery NY beef chilli slow cook i
450g braising beef
1 tbsp olive oil
2 onions
3 garlic cloves
2 tbsp cumin
2 tbsp chilli powder
1 tbsp cayenne
1 tbsp smoked paprika or chipotle powder
2 tbsp tomato sauce
2 tins tomatoes
1 green pepper
1 bay leaf
1 tbsp salt
1 tsp pepper
1 tin kidney beans – add at the end
large handful fresh basil
Peel and chop the onions and garlic. Chop the beef, tomatoes and pepper into bite sized
chunks. Place the oil in your Russell Hobbs Multi Cooker and select the steam program. After 1
minute add the meat chunks and brown, turning occasionally – leave the lid open so you can
check the meat. When browned slightly, take the meat out of the Multi Cooker and leave in a
bowl. Add the onions, garlic and all the herbs to the oil in the Multi Cooker and stir well. When
the onions have softened, place the meat back into the bowl. Then place everything but the
kidney beans into the bowl, stir well. Close the lid and select the stew option. After an hour
check the meat – if it is still a little tough, add a little water so it does not go dry, and run the
meat program for an additional 30 minutes.
Moroccan fish tagine fish R
1 onion, coarsely chopped
2 garlic cloves, finely chopped
1 red pepper, chopped or sliced in strips
2 sticks celery - sliced
2 tomatoes, chopped
1 tsp whole or ground cumin seeds
1 tsp ground ginger
1 tsp turmeric
1 cinnamon stick
1 tbsp harissa paste
120ml white wine
120ml fish stock
1 pinch of saffron (or a tsp tomato purée)
675g fish – such as cod, salmon, finnan haddock *
salt and pepper to taste
1 lemon
handful of green olives
small bunch of coriander
* Most supermarkets do fish pie mixes – one of these would work a treat!
Add all of the ingredients except the coriander to your Russell Hobbs Mutli Cooker and select
the fish program setting. Depending on the size of your fish pieces cook for between 40 – 60
minutes, until fish becomes flaky. Stir in the chopped coriander, check the seasoning and serve
immediately. This would be great with couscous.