Thank you for purchasing the TastyChef Stone Coated Cooker.
You will find that you will be able to drastically reduce the amount of
cookware you use by using this one convenient appliance to cover a
whole range of different cooking styles to match your cuisine.
We have compiled this recipe book to help you learn the basics of
using the unit, and you will soon find yourself creating and adapting a
whole new range of recipes to suit the cooker.
Pictures and contents shown in this recipe book are for reference use only. Actual
operation methods may differ due to regional and personal preferences.
We hope you will enjoy using the TastyChef as much as we do!
Beef & Broccoli Stir Fry
Ingredients
450g beef strip (flank or skirt) cut into 2.5cm strips
Salt and Pepper
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion chopped
1 green capsicum (julienne)
1 red capsicum (julienne)
3 cloves garlic (sliced)
2 cups of broccoli florets
1 can water chestnuts
1 pint (473ml) beech mushrooms (Japanese mushrooms)
cup soy sauce¼
cup teriyaki sauce¼
Method
1. Turn both plates to max temperature.
2. While unit is heating up, season beef with salt, pepper, garlic
power and ground ginger.
3. Add oil to the deep plate.
4. Next add onions, beef, capsicums and garlic, then cook for 7-8
minutes with the lid open, stirring occasionally.
5. Then add soy sauce, broccoli, water chestnuts, mushrooms and
teriyaki sauce.
6. Close lid and cook for an additional 10 minutes.
Italian Sausage and Capsicums
Ingredients
4 Italian sausages (or preferred flavour)
4 assorted capsicums (sliced)
1 large onion (julienne)
1 tablespoon Olive Oil
3 garlic cloves (chopped finely)
teaspoon pepper¼
1 teaspoon basil
Method
1. Turn both plates on to maximum.
2. Place sausages on the shallow plate and cook for 10 minutes,
turning as needed.
3. Put oil into the deep plate, then add in the remaining
ingredients.
4. Cook both sides with plates open for 5 minutes.
5. Then put the sausages into the deep plate with capsicums, close
the lid and cook for a further 5 minutes.
6. Serve over rice or in a sub roll.
TIP: Add a jar of marinara sauce in the last 5 minutes for extra flavour.
Pasta and Meatballs
Ingredients
400g frozen meatballs
1 jar of pasta sauce
teaspoon garlic powder½
1/8 teaspoon pepper
1/8 teaspoon dried basil
1 container of fresh pasta (or leftover cooked pasta)
cup water¾
Parmesan Cheese
Method
1. Turn the plates on to the low setting.
2. Add meatballs, pasta sauce, garlic powder, pepper and basil to
the deep plate.
3. Close lid and cook for 20 minutes.
4. Add in the pasta and water, then cook for a further 10 minutes.
Serve up and add parmesan cheese as desired.
Mexican Lasagne
Ingredients
680g ground beef or turkey
medium onion (diced small)½
1 capsicum (diced small)
1 packet of taco seasoning
1 cup water
8 large flour tortillas
3 cups grated Mexican cheese
Method
1. Turn both plates on to maximum heat.
2. Brown the meat, onions and capsicums in the deep plate,
stirring as needed.
3. When the meat is cooked through, add taco seasoning and
water, then close the lid and cook for 5 minutes.
4. When done, remove the mixture from the unit into a bowl, then
place a tortilla into the deep plate. (There is no need to clean
the deep plate first.)
5. Cover the bottom tortilla with of the meat mixture and cheese,½
then cover with another tortilla. Coat this tortilla with the rest of
the meat mixture and cheese, then put another tortilla on top.
6. Sprinkle top tortilla with cheese, close the lid and then cook for
a further 5 minutes.
Asian Salmon
Ingredients
2 Salmon Fillets
1 cup Teriyaki Sauce
cup each of broccoli, carrots, capsicum, snow peas and asparagus½
Method
1. Turn both plates to low heat.
2. Place salmon in deep plate for about 10 minutes with the lid
closed.
3. Then place the vegetables into the deep side of the dish with
the salmon, close the lid and cook for 3 minutes.
4. Then add the teriyaki sauce and cook until heated through.
Mediterranean Salmon
Ingredients
450g Salmon fillets
1 tablespoon Olive Oil
1 zucchini (cored and sliced thick)
1 yellow squash (cored and sliced thick)
1 carrot (julienne)
1 tablespoon Greek Seasoning
cup white wine¼
cup feta cheese¼
cup canned/jarred roasted red capsicums¼
Extra crumbled feta, chopped onions and spinach leaves for garnish
Method
1. Turn both plates on to maximum temperature.
2. Season the salmon with the Greek seasoning.
3. Add oil to the deep plate, then add in the seasoned salmon and
vegetables.
4. Close lid and cook for 7 minutes.
5. Add wine, feta cheese and peppers, then close the lid and cook
for a further 5 minutes.
TIP: When cooking salmon, as soon as you see white “milk” coming
out of the salmon, it means it is cooked through.
Once cooked, serve over a crumbled feta and spinach leaf salad if
desired.
Shrimp Kabob with Island Rice
Shrimp Kabob Ingredients
450g shrimp
1 can pineapple chunks
1 zucchini (large chunks)
Cherry Tomatoes
1 small can of pineapple juice
Bamboo skewers
Skewer all ingredients and marinade in pineapple juice for at least one
hour. (For best results, marinade overnight in the refrigerator.)
Island Rice Ingredients
1 small can of coconut milk
1 cups chicken broth½
cup raisins¼
1 teaspoon jerk seasoning
1 packet of yellow rice
1 cup frozen peas
Method
1. Cook rice first.
2. Turn both plates on to maximum.
3. Combine the coconut milk, chicken broth, raisins and jerk
seasoning, then add to the deep plate, close the lid and cook for
10 minutes.
4. Open lid then stir in rice, close lid and cook for 15 minutes.
5. Open lid and stir peas into the rice mix, and cook the skewers on
the shallow plate side.
6. Set timer for 10-15 minutes, turning the skewers until they are
done.
Smoked Salmon Fritata
Ingredients
3 cups cook sliced potatoes (450g)
4oz smoked salmon (115g)
1 tablespoon butter
cup of thinly sliced onions (40g)¼
6 eggs
1 teaspoon Greek seasoning (5mL)
cup feta cheese (37.5g)¼
Cooking spray oil
Method
1. Turn both plates up to maximum temperature and spray both
sides with spray oil.
2. Cook the potatoes and onions in the deep plate for 5 minutes.
3. Beat the eggs, then add the eggs, seasoning, salmon and feta
together.
4. Close the lid and cook for 10 minutes.
Chicken Cordon Bleu
Ingredients
lb diced ham (225g)½
cup diced onion (40g)¼
8 eggs
cup heavy whipping cream (180mL)¾
1 cup fresh chopped spinach (150g)
teaspoon pepper (1.25g)¼
teaspoon salt (1.25g)¼
cup grated cheddar cheese (45g)½
1 refrigerated pie crust (let sit at room temp for 10 minutes)
Method
1. Turn both sides of the Tastychef to low heat.
2. Spray both sides with cooking spray, then unroll the room
temperature pastry into the deep pan.
3. Mix the eggs, cream, salt and pepper together, then pour into
the pie crust.
4. Add ham, onion and spinach, gently stirring to incorporate it into
the mixture. Top with cheese, then cook for 30 minutes.
5. Turn plates up to maximum heat and cook for an additional 5
minutes for a golden top.
Chicken Dijonnaise
Ingredients
Chicken breast (2 x 113-230g)
1 cup sliced mushrooms (150g)
cup white wine (120mL)½
1 cup chicken stock (240mL)
1 cup heavy cream (240mL)
2 tablespoons Dijon mustard (30mL)
Salt and Pepper to taste
Method
1. Turn both plates to maximum temperature.
2. Place each chicken breast into the deep plate and sear both
sides of the chicken until they are golden brown.
3. Add mushrooms, close the lid and then cook for 5 minutes.
4. After 5 minutes, turn the temperature down to low, then add
wine and let it reduce.
5. Combine the chicken stock, cream and mustard, then pour into
the Tastychef. Close the lid and cook for 7 minutes.
The dish is cooked once the sauce thickens to the desirable
consistency.
Chicken Roma
Ingredients
2 tablespoons butter (30g)
1lb boneless chicken breasts (450g)
1 teaspoon Italian dressing (5mL)
teaspoon garlic powder (2.5g)½
4oz quartered mushrooms (113g)
1 can quartered artichokes
cup roasted red capsicums (40g)¼
cup white wine (180mL)¾
Pepper to taste
Method
1. Turn both plates to maximum heat.
2. Season the chicken with Italian seasoning, garlic powder and
pepper.
3. Melt the butter in the deep plate, then add the chicken and cook
for 5 minutes with the lid closed.
4. After 5 minutes, turn chicken breasts and add mushrooms,
artichokes, capsicum and wine.
5. Close the lid and cook for another 10-12 minutes or until the
chicken is cooked through.
Chicken and Orzo
Ingredients
1 teaspoon Olive oil (5 mL)
1lb boneless skinless chicken breast cubed (450g)
2-3 cloves of garlic (finely chopped)
1 teaspoon Italian seasoning (5 mL)
teaspoon red pepper flakes (optional) (1.25g)¼
medium onion (diced)½
green capsicum (diced)½
red capsicum (diced)½
1 cup uncooked orzo (150g)
1 cups chicken stock (350 mL)½
2 tablespoons parmesan cheese (30 mL)
Method
1. Turn both plates to maximum.
2. Cook chicken, capsicum, onions and garlic in oil on the deep
plate with the lid closed for 10 minutes.
3. Add orzo, Italian seasoning, pepper flakes and chicken stock.
4. Close lid and turn temperature down to low and cook for 15
minutes.
5. Open lid and heat some crusty bread on the shallow side and
serve at the table.
6. Sprinkle parmesan over food before serving.
Chinese Fried Rice
Ingredients
1 cup rice (190g)
1 cups chicken stock (350mL)½
1 tablespoon vegetable oil (15mL)
1 cup of green and red diced capsicums (150g)
medium white onion (diced)½
1 tablespoon minced garlic (15mL)
cup low sodium soy sauce (60mL)¼
1 cup bean sprouts (150g)
Optional – cup frozen pea/carrot mix, 1 beaten egg½
Green chopped onion for garnish
Method
1. Turn both plates to maximum heat.
2. Add oil into deep plate and saute onions, capsicum and garlic
for 5 minutes.
3. Add rice and chicken stock, then turn heat down to medium.
4. Close lid and cook for 15 minutes.
5. Open lid and add soy sauce, bean sprouts and pea/carrot mix
(optional), stir and then close lid, and cook for a further 7
minutes.
6. Open unit and lay the top flat plate down onto counter top to
use as secondary cooking surface.
7. On the shallow plate, pour beaten egg into a thin layer and allow
to cook through.
8. Once cooked, roughly chop egg and add it to the other
ingredients.
9. Top with green onions and serve.
Jasmine Rice
Ingredients
1 cup Jasmine rice (190g)
2 cups of water or chicken stock (475mL)
Method
1. Pour water (or chicken stock) into deep plate and turn both
plates to maximum heat.
2. Once water/stock comes to the boil, add rice, turn temperature
down to low, close lid and cook for 20 minutes.
3. Fluff rice up when done.
Green Onion Chinese Pancake
Ingredients
200g flour
2 chopped green onions
Salt
Oil
2 teaspoons ground black pepper
Water
Method
1. Make the flour into dough with water and set it aside for 15
minutes, divided into 2 pieces.
2. Roll the 2 pieces into round sheets.
3. Brush lightly with oil and evenly sprinkle the ground black
pepper and chopped green onions onto the sheets, then roll
them into long bars.
4. Coil the bars into a spiral, then press flat with your hands and set
aside for 5 minutes.
5. Roll them into pancakes of approximately 15 centimetres width.
6. Preheat the pan to MAX, and when fully hot lightly brush oil
onto the baking pan and onto the pancakes, then place
pancakes into the cooker and close the lid.
7. Wait until the two sides are golden in colour, which should be
approximately 4 minutes.
Sesame Paste Pancake
Ingredients
300g self-raising flour
Oil
Sesame paste
Salt
Sesame
Method
1. Make self-raising flour into sponge dough with lukewarm water
and set aside for 20 minutes. Then knead dough into a round
shape and set it aside for a further 10 minutes.
2. Roll the dough into a large sheet, then evenly sprinkle salt onto
the sheet.
3. Fully mix the oil and sesame paste into a pasty state and evenly
coat it onto the sheet.
4. Roll the sheet into a long strip and cut it into smaller pieces.
5. Press the pieces flat with your hands, brush both sides with oil
(or water) and then sprinkle sesame seeds onto them.
6. After preheating unit to MAX, brush some edible oil onto the
baking pan, then put the pancakes in and close the lid. Should
be ready after 3-4 minutes.
Egg Thin Pancake
Ingredients
200g flour
4 eggs
Bowl of chopped marrow
A large pinch of salt
Method
1. Mix all of the ingredients into a pasty state and set aside for 15
minutes.
2. After preheating the unit to MAX, brush some oil onto the lower
baking pan, then pour the mixture evenly into the cooker and
close the lid. Wait for 2 minutes until cooked into a thin
omelette consistency.
Comments
• Egg thin pancakes are also known as Gua Tazi in some locations.
• If you do not have access to marrow, other vegetables such as
cabbage, carrot, onion etc... can be used according to personal
preference.
• Once cooked, season further with salt and pepper according to
taste.
• The pre-cooked mixture is the correct pasty state when it falls
drop by drop when a chopstick lifts it up.
Home Style Pancakes
Ingredients
300g flour
Oil
Salt
Water
Method
1. Make flour into dough with lukewarm water and set aside for 10
minutes. Knead the dough into a round shape and set aside for
a further 20 minutes until the surface of the dough is smooth.
2. Roll the dough into a large sheet, then evenly spray oil and salt
over it.
3. Coil the sheet into a large strip, then cut it into smaller pieces
and press them flat.
4. Roll the dough into round pancake shapes of about 20
centimetres in diameter.
5. After preheating the cooker to MAX, brush oil onto the baking
pan, put the pancakes in and close the lid.
6. Cook for 3-4 minutes or until golden brown.
Leavened Pancake
Ingredients
300g self-raising flour
Method
1. Make self-raising flour into a sponge dough with lukewarm water
and set aside for 20 minutes. Knead it into a round shape and
set aside for another 10 minutes.
2. Roll the dough into round pancakes of approximately 23
centimetres in diameter.
3. After preheating cooker to MAX, brush oil onto the baking pan
and pancakes, then place the pancakes into the cooker and
close the lid.
4. Cook for 3 – 4 minutes or until the pancakes are nicely brown.
Comment
Brushing oil onto the pancakes themselves before putting them into
the cooker will lead to a nicer taste and colour.
Corn Pancake
Ingredients
200g corn meal
50g millet powder
50g self-raising flour
250g milk
Handful of raisins
15 red dates with the core removed
Method
1. Put the raisins and dates into lukewarm water to soak for 15
minutes. Crumble the dates with your thumbs.
2. Fully mix all materials into lukewarm water, make into a dough
and then set aside for 20 minutes.
3. Divide the dough into smaller pieces, then press these pieces
into round or oval pancakes with your hands.
4. After preheating the TastyChef to MAX, brush oil onto the
baking pan and the pancakes, the place them on the pan and
close the lid.
5. Cook for 3 – 4 minutes or until cooked.
Home-made Pizza
Ingredients
Condiments: Tomato Paste/Tangy Sauce/BBQ Sauce and grated
cheese
Vegetables: Cooked sweet corn, mushrooms, carrot pieces, red or
green capsicum, kale, olives
Dough Making
Add some leaven to lukewarm milk and mix, then add some flour and
mix with a chopstick to make the dough softer. You can add more
milk if you like.
Method
1. After dough is made, preheat Tastychef to MAX, then brush oil
onto the baking pan and then flatten the dough onto the
bottom of the pan and brush some vegetable oil onto the
dough.
2. Add a layer of your desired sauce, followed by your choice or
vegetables or pre-cooked meats and then finally sprinkle the
cheese on top.
3. Bake for about 10 minutes or until the base is cooked and the
cheese is melted.
Spiral Pancake
Ingredients
500g flour
150ml boiled water
Half a cup of cold water
Salt
Lard
25g sesame oil
Method
1. Make dough by adding some boiled water, cold water and salt
into flour, then cover with a wet cloth and set aside for 20
minutes.
2. Divide the dough into smaller pieces, then roll them into round
large pancakes and cut them into 1cm wide threads.
3. Put the threads together and elongate them from left to right
and coil them into spiral shapes, then press flat and roll into
pancake shapes.
4. Pour 4 spoons of oil onto the baking pan after preheating the
TastyChef to MAX, then put the pancakes in until the two sides
are golden coloured, which should take about 4-5 minutes.
Home-made Double Decker Toasted Sandwich
Ingredients
6 slices of bread
3 eggs
3 slices of ham
3 lettuce leaves
3 slices of cheese
Fruit Jam
Salt
Method
1. Beat eggs in a bowl, add a pinch of salt and mix them into a
pasty state.
2. After preheating the TastyChef to MAX, brush a small amount of
oil onto the baking pan.
3. Moisten both sides of the bread with the egg paste and put
them into the pan and bake both sides of the bread until golden
yellow. Sandwich two bread slices with ham, lettuce and cheese
slices.
Fried Potato Chips
After preheating TastyChef to MAX, brush oil onto the baking pan,
then put the potato chips into the cooker and close the lid and fry
them until they turn a golden brown.
Serve with aioli, tomato sauce, salt and vinegar or any other
flavourings of your choice.
Using this method, you can also fry other foods easily and quickly.
For example, this method is perfect for cooking up crispy spring rolls,
chicken nuggets and crumbed fish fillets.
Grilled Fish
Ingredients
1 fish
Flavourings according to taste
Method
1. Scale the fish, remove internal organs and wash clean, draining
the fish.
2. Add some salt and/or pepper and fill the fish internal cavity with
any flavourings or herbs that you wish to have flavour the fish.
3. Heat the TastyChef to MAX and brush oil into the baking pan.
Put the fish onto the bottom pan and brush other side of the
fish with oil, then close the lid.
4. Cook for about 4 minutes or until all cooked through to your
preference.
5. Serve with chips, vegetables or any other accompaniment.
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