Morphy Richards 470006 Recipes

STEAMED TO

PERFECTION

COMPLETE BALANCED MEALS

INTELLISTEAM RECIPE E-BOOK

20 RECIPES FOR YOUR

DESSERT RECIPES

Chocolate Fondant

Berry Compote

Cinnamon Pears

Ginger and Banana Sponge Pudding with Sticky Toffee Sauce

VEGETABLE RECIPES

Potato, Spinach and Chickpea Curry with Coconut Rice

Leek and Feta Stuffed Capsicum with Spring Onion and Pine Nut Couscous

POULTRY RECIPES

Hoisin Duck with Egg Noodles and Steamed Chinese

Warm Chicken and Quinoa Walnut Salad

Honey Sriracha Chicken Wraps

Chicken with Creamy Pesto Sauce and

Baby Vegetables

Tandoori Chicken with Zesty Cardamom Rice

Maple-Glazed Chicken with Corn and Crushed Butternut

Singapore Noodles with a Piquant Sauce

MEAT RECIPES

Penne Pasta with Chilli Chorizo Sauce

Moroccan Lamb with Fruit & Nut Couscous and Salsa

SEAFOOD RECIPES

Prawn and Pea Risotto

Sesame Salmon Noodles and Steamed Greens with Coconut Milk and Sweet Chilli Sauce

Tomato and Herb Barramundi with Potato and Garlic Peas

Steamed Cod and Vegetables with Lemon Thyme Dressing

Mussels with Garlic and Wine Broth

DISCLAIMER: Images in this booklet are for pictorial reference only and may differ from the actual recipe. For more information, visit www.morphyrichards.com.au.

Preset Cooking Times

The Intellisteam features 8 preset cooking times

as a starting guide to cooking your perfect meal

Leaf/Pod Veg

Sauce

Rice

Keep Warm

Eggs

Root Vegetables

Poultry

Fish

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CHOCOLATE FONDANT

INGREDIENTS:

50g unsalted butter, plus a little extra for greasing

½ tbsp cocoa

50g dark chocolate (85% cocoa)

1 medium egg

1 egg yolk

50g caster sugar

1 tbsp plain flour

METHOD:

Put the egg, egg yolk and sugar into a mixing bowl and whisk on high speed for 3½ -4 minutes until pale in colour and thickened enough to hold the trail of the whisk.

With a spatula, gently fold in the chocolate mixture and then fold in the flour.

Divide the mixture between the two moulds and place in the back container. Cover the pan with the lid.

Set the time using the sauce preset (30 minutes) and adjust to 17 minutes.

When ready remove the moulds using oven gloves and leave to rest for 2 minutes on the work surface.

Grease the inside of two 200ml pudding moulds or ramekins.

Put the cocoa into one mould and evenly coat the sides and base, then tip into the other mould and repeat.

Put the butter and chocolate into a heatproof bowl and melt over a pan of simmering water. Don’t allow the bottom of the bowl to touch the water. Stir occasionally then leave to cool.

Put a side plate over the top of the fondant and invert. Put the plate on the work surface and very carefully remove the mould.

Serve warm with cream or ice cream.

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BERRY COMPOTE

INGREDIENTS:

100g blueberries

100g strawberries, hulled and halved lengthways

100g blackberries

100g raspberries

1 tbsp caster sugar

To Serve: Crème fraiche, ice cream

or fresh cream

METHOD:

Put the fruit in the rice tray and sprinkle on the sugar.

Place in the back container and cover the pan with the lid.

Set the time using the leaf and pod preset (16 minutes) and adjust to 11 minutes.

When ready gently spoon the juices over the fruit.

Serve warm or cold with crème fraiche, ice cream or cream.

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CINNAMON PEARS

INGREDIENTS:

2 firm pears

1 tbsp lemon juice

Pinch of cinnamon

To Serve: Crème fraiche or fresh

single cream

METHOD:

Peel the pears, cut in half lengthways and remove the core.

Brush all over with a lemon juice and then place on tin foil with the cut side down.

Sprinkle each pear half with a little cinnamon. Make a foil parcel and place in the back container. Cover the pan with the lid.

Set the time for the pears using the leaf and pod preset (16 minutes) adjust to 22 minutes.

When ready serve warm or cold with a little of the juice from the foil and fresh cream or crème fraiche.

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GINGER AND BANANA SPONGE PUDDING WITH STICKY TOFFEE SAUCE

INGREDIENTS:

1 piece stem ginger in syrup, plus 2 tbsp syrup from the jar

35g softened unsalted butter, plus extra for greasing

35g light muscovado sugar

1 medium egg, beaten

¼ tsp vanilla extract

35g self-raising flour, sifted

¼ level tsp ground ginger

Pinch salt

80g ripe banana, mashed

1½ tbsp golden syrup

SAUCE:

10g unsalted butter

10g light muscovado sugar

METHOD:

Lightly grease 2 x 200ml ramekins.

Slice the stem ginger thinly and put into the bottom of the ramekins, then spoon 1 tbsp stem ginger syrup into each ramekin to cover the base.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the egg, then stir in the vanilla extract.

Combine the flour, ginger and salt and fold into the creamed mixture using a metal tablespoon. Stir in the mashed banana.

Spoon the creamed mixture into each ramekin and level the tops. Cover tightly with pieces of greased foil.

Put the ramekins in the back container.

Position the divider wall in the front container then prepare the sauce: Put the butter, sugar and golden syrup in the sauce tray and place in one compartment. Cover both pans with the lids.

Set time for puddings using the sauce preset (30 minutes) and adjust to 35 minutes.

1½ tbsp golden syrup

To Serve: vanilla ice cream

or custard

Set the time for the sauce using the sauce preset (30 minutes).

When ready remove the ramekins using oven gloves and run a knife around the ramekin edge to loosen the puddings. Invert puddings using a side plate over the top of each ramekin.

Stir the sauce thoroughly and spoon over each pudding.

Serve warm with ice cream or custard.

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POTATO, SPINACH AND CHICKPEA CURRY WITH COCONUT RICE

INGREDIENTS:

200g can chopped tomatoes

100g onion, very finely chopped

2 garlic cloves, crushed

1 tbsp fresh ginger, finely grated

¼ tsp salt

1½ tsp hot chilli powder

1 tsp cumin

1 tsp turmeric

200g peeled Russett potatoes, cut into 10mm cubes

400g can chickpeas, drained and rinsed

250ml light coconut milk

METHOD:

In a non-metallic bowl, mix the chopped tomatoes with the onion, garlic, ginger, salt and spices.

Add the potatoes and chick peas, cover with cling film and refrigerate for 30 minutes.

Stir in 100ml of the coconut milk then transfer the tomato mixture to the rice tray and place in the back compartment.

Put the divider into the front compartment. Put the rice and 150ml coconut milk into a sauce dish, stir and place in one compartment. Put the baby spinach into the other compartment. Cover both pans with the lids.

Set time for curry using root vegetables preset (28 minutes) and adjust to 60 minutes.

100g basmati rice, rinsed and drained

130g baby spinach leaves

To Serve: natural yogurt and

naan bread.

Set rice preset (40 minutes) and adjust to 28 minutes.

Set the time for the spinach using the leaf and pod preset (16 minutes) and adjust to 12 minutes.

When ready, gently stir the spinach through the curry, fluff the rice with a fork and serve with natural yogurt and naan bread.

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