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
Preparation Cooking
15
17
MinutesMinutes
2
Serves
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.
Preparation Cooking
5
10
MinutesMinutes
2
Serves
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.
Preparation Cooking
5
22
MinutesMinutes
2
Serves
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.
Preparation Cooking
25
35
MinutesMinutes
2
Serves
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.
Preparation Cooking
15
60
MinutesMinutes
2
Serves
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.
Preparation Cooking
25
20
MinutesMinutes
2
Serves
LEEK AND FETA STUFFED
CAPSICUM WITH SPRING
ONION AND PINE NUT
COUSCOUS
INGREDIENTS:
2 x 110g red capsicum
80g white part of leek, finely
chopped
1 tbsp parsley, chopped
1 tbsp olive oil
10g Parmesan cheese, finely
grated
10g fresh white breadcrumbs
50g Feta cheese,
finely crumbled
Salt and freshly ground black
pepper
100g couscous
1 level tsp vegetable
stock powder
METHOD:
Remove the tops from the capsicum. Then split the
capsicum lengthways taking care not to cut in half.
Remove the core and seeds and discard.
Combine leek, parsley and olive oil, add in the
Parmesan and breadcrumbs. Mix in the Feta
cheese and season with salt and pepper to taste.
Stuff the mixture into the capsicum.
Remove the divider wall from the front container
and place the capsicum inside.
Put the couscous, vegetable powder and the water
into the rice tray. Stir in the spring onions and pine
nuts. Put the rice tray in the back container and
cover both pans with the lids.
Set time for couscous using the rice preset (40
minutes) and adjust to 20 minutes.
Set time for capsicum using the leaf and pod
preset (16 minutes) and adjust to 20 minutes.
90ml water
20g spring onions,
finely chopped
10g pine nuts
Garnish: parsley sprigs
When cooked allow to stand for 5 minutes. Fluff
up the couscous with a fork and garnish with the
parsley.
Preparation Cooking
20
20
MinutesMinutes
2
Serves
SINGAPORE NOODLES
WITH A PIQUANT SAUCE
INGREDIENTS:
2 x 150g sachets thin hokkien noodles
2 tsp mild curry powder
2 tbsp water
100g onion, sliced
80g red capsicum, sliced
80g yellow capsicum, sliced
100g snow peas
50g cashews
2 cloves garlic, crushed
2 tbsp sesame oil
SAUCE:
2 tbsp light soy sauce
3 tbsp Sriracha hot chilli sauce
4 tbsp lime juice
METHOD:
Gently loosen the noodles and put into the
rice tray. Sprinkle on the curry powder and
add the water, mix gently. Put into the back
container.
Put the onion, capsicum, snow peas,
cashew nuts and garlic in a mixing bowl
and add the sesame oil. Stir well so that all
the vegetables are coated. Fit the divider
wall to the front container and put the
vegetables in one compartment.
Mix the sauce ingredients in a sauce dish
and place in the other compartment. Cover
both pans with the lids.
Set the time for the noodles using the
rice preset (40 minutes) and adjust to 15
minutes.
Set the time for the vegetables using the leaf
and pod preset (16 minutes) and adjust to
18 minutes.
2 tsp clear honey
Set the time for the sauce using the sauce
preset (30 minutes) and adjust to 20
minutes.
When ready, gently stir the noodles and
divide between two plates. Stir the sauce
then spoon 1 tbsp over the noodles. Serve
the vegetables on top with another spoonful
or two of the sauce.
Preparation Cooking
15
45
MinutesMinutes
2
Serves
PENNE PASTA WITH
CHILLI CHORIZO SAUCE
INGREDIENTS:
150g Penne pasta
SAUCE:
50g onion, very finely chopped
1 garlic clove, crushed
7g green chilli, very finely chopped
with seeds
75g chorizo, chopped
3 tbsp parsley, chopped
500g tomato passata
Freshly ground black pepper
To Serve: Parmesan cheese, garlic bread
METHOD:
Prepare the sauce: Mix the onion, garlic,
chilli, chorizo and parsley with the passata
and add freshly ground black pepper.
Remove the divider wall from the front
container. Divide the tomato sauce equally
between the two sauce dishes and place in
the front container.
Put the penne into the rice tray, cover with
boiling water, stir and then carefully place
in the back container. Cover both pans with
the lids.
Set time for penne using rice preset
(40 minutes) and adjust to 29 minutes.
Set time for sauce using the dual button and
sauce preset (30 minutes) and adjust to 45
minutes.
When ready, carefully drain the penne, then
return to the rice tray. Pour over the sauce,
adjust the seasoning if necessary and serve
sprinkled with a little Parmesan cheese.
Preparation Cooking
30
30
MinutesMinutes
2
Serves
MOROCCAN LAMB WITH
FRUIT & NUT COUSCOUS
AND SALSA
INGREDIENTS:
300g lamb leg steaks, cut into thin slices
140g couscous, rinsed and drained
50g red onion, finely chopped
75g ready to eat soft dried apricots,
chopped
35g almonds, roughly chopped
½ tsp vegetable stock powder
120ml water
Salt and freshly ground black pepper
MARINADE
2 tbsp extra virgin olive oil
1 tbsp fresh orange juice
1 tsp cumin
¼ tsp turmeric
METHOD:
Prepare the marinade: mix the olive oil,
orange juice, spices and coriander in a
shallow dish and season with salt and
pepper.
Place the sliced lamb in the dish and turn
to evenly coat. Cover and refrigerate for at
least 30 minutes.
When ready to cook, put the meat into a
foil parcel and discard leftover marinade.
Remove the divider wall from the front
container and put the parcel in.
Put the couscous in the rice tray and add the
onion, apricots, almonds and stock powder.
Season with salt and pepper and add the
water and stir. Put into the back container
and cover both pans with the lids.
2 tsp harissa paste
5g fresh coriander, chopped
Salt and freshly ground black pepper
SALSA
2 medium oranges, peeled, and finely
chopped
Juice of half an orange
10g red onion, finely chopped
2g coriander leaves, chopped
Garnish:
Watercress
Set the time for the couscous using the
rice preset (40 minutes) and adjust to 24
minutes.
Set the time for the meat using the chicken
preset (28 minutes) and adjust to 30
minutes.
Make the salsa: combine all the ingredients
into a small serving bowl and mix well.
When ready to serve, fluff the couscous
using a fork, check the seasoning and
serve the meat with the juices poured over.
Garnish with a few sprigs of watercress and
serve the salsa.
Preparation Cooking
10
28
MinutesMinutes
2
Serves
HOISIN DUCK WITH EGG
NOODLES AND STEAMED
CHINESE-SPICED
VEGETABLES
INGREDIENTS:
2 x 150g skinless duck breasts,
thinly sliced
2 tbsp hoisin sauce
150g head Pak Choi
180g pack fresh stir-fry vegetables
1 tbsp sesame oil
¼ level tsp Chinese 5 spice
powder
2 sheets medium egg noodles
Boiling water to cover
To Serve: 2 spring onions, thinly
sliced and ½ tsp sesame seeds
METHOD:
Coat the sliced duck breasts in the hoisin sauce.
Cover and refrigerate for at least 30 minutes.
Make a foil parcel for the duck and marinade.
Position the divider wall in the front container
and place the duck parcel in one of the front
compartments.
Separate and rinse the Pak Choi, slice the stalks
and roughly cut the leaves.
In a bowl, toss the Pak Choi and stir-fry vegetables
with the sesame oil and Chinese 5 spice powder.
Place into the other front comp artment.
Put the noodles into the rice tray in the back
container and cover them with boiling water.
Cover both pans with the lids.
Set the time for the noodles using the rice preset
(40 minutes) and adjust to 20 minutes.
Set time for the duck using the chicken preset (28
minutes).
Set time for the stir-fry vegetables using the leaf
and pod preset (16 minutes) and adjust to 12
minutes.
When ready stir the noodles and carefully drain
before serving.
Serve the meat with the hoisin juices. Sprinkle with
sesame seeds and garnish with spring onions.
Preparation Cooking
30
30
MinutesMinutes
2
Serves
WARM CHICKEN
AND QUINOA WALNUT
SALAD
INGREDIENTS:
300g skinless boneless chicken thigh fillets
120g quinoa, rinsed and drained
300ml boiling water
2 tbsp extra virgin olive oil
Juice of 1 lemon
3 tbsp mint, chopped
1 tbsp parsley, chopped
50g spring onions, chopped
100g cucumber, peeled, deseeded
and diced (prepared weight)
50g walnuts, roughly chopped
MARINADE:
Juice and zest of 1 lemon
2 tbsp extra virgin olive oil
1 clove garlic, crushed
METHOD:
Combine the marinade ingredients in a
bowl and mix well.
Chop the chicken into bitesize pieces and
add to the marinate and turn to coat. Cover
and refrigerate for at least 30 minutes,
longer if possible.
When ready to cook, remove the divider
wall from the front container. Make a foil
parcel for the chicken pieces and place in
the front container.
Put the quinoa into the rice tray and cover
with the boiling water. Cover both pans
with the lids.
Set the time for the quinoa using the rice
preset (40 minutes) and adjust to 30
minutes.
Set the time for the chicken using the
chicken preset (28 minutes) and adjust to
25 minutes.
2 tsp fresh mint, chopped
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
To Serve: lemon yogurt dressing, flatbread
When ready allow the quinoa to stand for
10 minutes before draining off any water.
To assemble the salad: put the quinoa in
a large bowl, add 2 tbsp oil and the juice
of a lemon, stir in the chopped herbs. Add
the drained chicken, spring onions, walnuts
and cucumber and serve immediately.
Garnished with a few walnut halves and
lemon wedges.
Preparation Cooking
15
25
MinutesMinutes
2
Serves
HONEY SRIRACHA
CHICKEN WRAPS
INGREDIENTS:
300g skinless, boneless chicken
thigh fillets, cut into bitesize pieces.
1 red capsicum, core and
seeds removed
1 green capsicum, core and
seeds removed
100g red onion, peeled and thinly sliced
1 tbsp extra virgin olive oil
MARINADE
1 small clove garlic, crushed
1 tbsp light soy sauce
1½ tbsp hot sriracha sauce
1 tsp white wine vinegar
METHOD:
Prepare the marinade: Mix together the
garlic, soy sauce, sriracha, vinegar and
honey in a bowl, season with salt and
pepper. Stir in the chicken, cover and
refrigerate for at least 30 minutes.
Place chicken pieces in a foil parcel
and put into the back container. Discard
remaining marinade.
Cut the capsicum into strips and place in
a mixing bowl with the onion. Add 1 tbsp
oil. Remove the divider wall from the front
container and place the vegetables into it.
Cover both pans with the lids.
Set the time for the chicken using the
chicken preset (28 minutes) and adjust to
25 minutes.
2 tbsp clear honey
Salt and freshly ground black pepper
SRIRACHA SAUCE
4 heaped tbsp soured cream
½ tsp sriracha sauce
Pinch salt
To Serve: 4 regular flour tortillas, shredded
Iceberg lettuce, sliced tomatoes
Set the time for the vegetables using the leaf
and pod preset (16 minutes) and adjust to
15 minutes.
Meanwhile, mix the sriracha sauce
ingredients together in a small serving dish.
To serve, discard the liquid from the chicken.
Divide the chicken and vegetables between
the tortilla wraps, add salad and sauce and
serve immediately.
Preparation Cooking
10
24
MinutesMinutes
2
Serves
CHICKEN WITH
CREAMY PESTO SAUCE
AND BABY VEGETABLES
INGREDIENTS:
2x 150g skinless and boneless
chicken breasts
350g baby potatoes
180g sugar snap peas, trimmed
green beans and broccolini
SAUCE:
2 tbsp dry white wine
100ml whipping cream
1½ tbsp pesto
Salt and freshly ground black pepper
METHOD:
Put the chicken breasts side by side on foil
and make into a parcel. Place in the back
container leaving room for the sauce dish.
Put the divider into the front container and
put the potatoes in one side and the green
vegetables in the other.
Mix the wine, cream and pesto in the sauce
dish and season with salt and pepper. Put
the sauce dish in the back compartment
next to the chicken. Cover the pans with the
lids.
Set the time for the chicken and sauce using
the chicken preset (28 minutes) and adjust
to 23 minutes.
Set the time for the potatoes using the root
vegetable preset (28 minutes) and adjust to
24 minutes.
Set the time for the green vegetables using
the leaf and pod preset (16 minutes) and
adjust to 12 minutes.
When ready, stir the sauce and check the
seasoning then serve spooned over the
chicken.
Preparation Cooking
10
28
MinutesMinutes
2
Serves
TANDOORI CHICKEN
WITH ZESTY CARDAMOM
RICE
INGREDIENTS:
2 tbsp low fat natural yogurt
2 tbsp Tandoori spice marinade
1½ tbsp fresh coriander leaves, chopped
2 x 150g skinless, boneless chicken breasts,
cut into bitesize chunks
Salt and freshly ground black pepper
RICE:
150g basmati rice
200ml water
1 level tsp vegetable stock powder
1 strip pared lemon zest
4 green cardamom pods, lightly crushed
METHOD:
Mix the yogurt, spice marinade and
coriander in a non-metallic bowl and stir in
the chicken. Season with salt and pepper,
cover and refrigerate for at least 30
minutes.
Rinse the rice under cold running water and
then place into the rice tray. Add the water.
Stir in the vegetable stock powder and add
the lemon zest and cardamom pods. Place
the rice tray into the rear container.
Place the chicken and marinade onto some
tin foil, spread out well and make a parcel.
Remove the divider from the front container
and put the parcel in. Cover both pans with
lids.
Set time for rice using rice preset (40 mins)
and adjust to 25 minutes.
To Serve: lemon wedges, chopped fresh
coriander and lemon yogurt dressing
Set chicken preset 28 minutes using the
front dual heater button.
Make Lemon Yogurt dressing: add a little
lemon juice to 2 tablespoons of natural
yogurt and stir.
When ready, discard the lemon zest.
Serve garnished with lemon wedges, fresh
coriander and drizzle with lemon yogurt
dressing.
Preparation Cooking
15
30
MinutesMinutes
2
Serves
MAPLE-GLAZED CHICKEN
WITH CORN AND
CRUSHED BUTTERNUT
PUMPKIN
INGREDIENTS:
2 x 150g skinless boneless chicken
breasts
Finely grated zest and juice
of ½ an orange
1 tbsp maple syrup
1/8 tsp dried chilli flakes
Salt and freshly ground black
pepper
1 corn on the cob, halved
300g butternut pumpkin, peeled
deseeded and cut into chunks
7g butter
½ tsp fresh rosemary, finely
chopped
100g white and wild rice
METHOD:
Put the orange zest, juice, maple syrup and chilli
flakes into a non-metallic bowl, add salt and
pepper, add chicken and turn to coat with the
glaze. Cover and refrigerate for at least 30
minutes, turning occasionally.
Put the chicken into a foil parcel, discard the
glaze and place in the back compartment. Put the
butternut pumpkin cubes next to the chicken.
Position the divider wall in the front container.
Rinse the rice under cold running water and place
in the sauce dish. Cover with the water, add the
vegetable stock powder and stir. Place the sauce
dish in one front compartment. Put the corn on the
cob into the other compartment. Cover both
pans with the lids.
Set the time for the chicken and pumpkin using
the chicken preset (28 minutes) and adjust to 24
minutes.
Set the time for the corn using root vegetables
preset (28 minutes) and adjust to 16 minutes.
150ml water
½ level tsp vegetable stock powder
Set time for rice using the rice preset (40 minutes)
and adjust to 30 minutes.
When ready, add butter and rosemary to butternut
pumpkin in a bowl and crush lightly with a fork.
Preparation Cooking
10
40
MinutesMinutes
2
Serves
PRAWN AND
PEA RISOTTO
INGREDIENTS:
165g raw king prawns
100g frozen peas
150g Arborio risotto rice
100g onion, very finely chopped
6 tbsp dry white wine
2 level tsp vegetable stock powder
Zest and juice ½ lemon
Salt and freshly ground black pepper
25g unsalted butter
250ml boiling water
METHOD:
Fit the divider wall in the front container.
Make a foil parcel for the prawns and put
into one compartment. Put the peas into the
sauce dish and put in the other side.
Put the rice and onion in the rice tray, add
the wine and stir.
Sprinkle on the stock powder, add lemon
juice and zest, season with pepper and stir
again. Evenly dot the butter on the surface.
Add the water to the rice mixture and
stir well. Place the rice tray into the back
container and cover both pans with the lids.
Set the time for the rice using the rice preset
(40 minutes).
Garnish: chopped fresh parsley
Set the time for the prawns using the fish
preset (20 minutes) and adjust to 9 minutes.
Set the time for the peas using the leaf and
pod preset (16 minutes) and adjust to 19
minutes.
When ready, remove the prawns from the
container to stop them cooking. Stir the rice,
add the prawns with 2 tbsp of the prawn
juices. Drain the peas of any liquid, then stir
them into the rice. Adjust the seasoning if
necessary and then serve the risotto with a
sprinkling of chopped parsley.
Preparation Cooking
15
30
MinutesMinutes
2
Serves
SESAME SALMON NOODLES
AND STEAMED GREENS WITH
COCONUT MILK AND SWEET
CHILLI SAUCE
INGREDIENTS:
2 x 130g salmon fillets
1½ tsp sesame oil
1 tsp sesame seeds
1 x 150g sachet ready to wok noodles
2 tbsp boiling water
¼ tsp vegetable stock powder
75g sugar snap peas, halved
35g spring onions, thinly sliced
60g carrot, cut into strips
SAUCE:
150ml light coconut milk
1 tbsp sweet chilli sauce
METHOD:
Brush a piece of foil with ½ tsp oil
then place down salmon. Brush with the
remaining oil and sprinkle with sesame
seeds. Form a parcel and place in the back
container leaving room for a sauce tray.
Gently break up the noodles and
place in a sauce tray. Mix the water and
stock powder together and add to the
noodles. Place in the back container next to
the fish parcel.
Position the divider wall in the front
container. Mix the vegetables together and
put into one compartment.
Make the sauce: In a sauce tray combine
the coconut milk, sweet chilli sauce,
ginger and coriander. Place the tray in the
remaining compartment. Cover both pans
with the lids.
½ tsp fresh ginger, finely grated
1 tbsp coriander leaves, chopped
Set the time for the fish and noodles using
the fish preset (20 minutes) and adjust to 19
minutes.
Set the time for the vegetables using the leaf
and pod preset (16 minutes) and adjust to
14 minutes.
Set the time for the sauce using the sauce
preset (30 minutes).
When ready, stir the noodles before
serving.
Preparation Cooking
15
30
MinutesMinutes
2
Serves
TOMATO AND
HERB BARRAMUNDI
WITH POTATO AND
GARLIC PEAS
INGREDIENTS:
2 x 100g Barramundi fillets
350g new potatoes
120g frozen peas
30g onion, very finely chopped
½ tsp vegetable stock powder
1 clove garlic, crushed
50ml water
SAUCE:
180g ripe fresh tomatoes
½ clove garlic, crushed
1 tbsp fresh parsley, chopped
½ tsp olive oil
METHOD:
Prepare the sauce: Place the tomatoes into
a bowl and pour boiling water over them.
When the skin splits, remove it and discard.
Cut open the tomatoes and discard the
seeds and core.
Finely chop the tomato flesh and mix with ½
a crushed garlic clove, parsley, olive oil, salt
and pepper.
Lightly grease a piece of foil and lay the
two fish fillets on it side by side. Spoon the
tomato mixture over them and make into a
parcel. Place in the back container on the
fish tray.
Put the divider wall into the front container.
Put the peas, onion and crushed garlic
into a sauce dish with the vegetable stock
powder and water. Put into one side and
the new potatoes in the other side.
Salt and freshly ground black pepper
To Serve: fresh lemon
Set time for fish using fish preset
(20 minutes).
Set time for peas using the leaf and pod
preset (16 minutes) and adjust to 30
minutes.
Set the time for the potatoes using the root
vegetables preset (28 minutes) and adjust
to 25 minutes.
When ready drain the liquid from the peas
and serve with a little fresh lemon.
Preparation Cooking
10
25
MinutesMinutes
2
Serves
STEAMED COD AND
VEGETABLES WITH
LEMON THYME
DRESSING
INGREDIENTS:
2 x 140g thick cod fillets
4g butter
2 small fresh thyme sprigs
350g small new potatoes
100g leek thinly sliced
50g carrot sliced into fine strips
75g fine green beans, trimmed and halved
Salt and freshly ground black pepper
SAUCE:
25g butter
Finely grated zest and juice of half a lemon
½ tbsp fresh thyme leaves
METHOD:
Lightly grease a piece of foil big enough
to make a parcel, place the fish on it side
by side. Add a 2g knob of butter to each,
add the thyme sprigs and season with salt
and pepper. Seal the foil parcel and place
in the back compartment, leaving room on
one side for the sauce dish.
Make the sauce: place 25g butter, lemon
zest and juice and the thyme leaves into the
sauce dish and place next to the fish parcel.
Position the divider wall in the front
container. Put the potatoes into one
compartment. Mix the leek, carrot and
beans together and put in the remaining
compartment. Cover both pans with the lids.
Set the time for the fish and sauce using
the fish preset (20 mins) and adjust to 19
minutes.
Set the time for the potatoes using the root
vegetables preset (28 mins) and adjust to
25 minutes.
Set the time for the vegetables using the leaf
and pod vegetables preset (16 minutes)
and adjust to 15 minutes.
To serve pour sauce over fish.
Preparation Cooking
20
25
MinutesMinutes
2
Serves
MUSSELS WITH GARLIC &
WINE BROTH
INGREDIENTS:
350g fresh mussels, cleaned with beard
removed
BROTH:
1 shallot, very finely chopped
2 cloves garlic, crushed
30g unsalted butter
Zest of 1 lemon
3 tbsp lemon juice
250ml dry white wine
1 tbsp chopped parsley
Salt and freshly ground black pepper
METHOD:
Prepare the broth: divide the ingredients
equally between the two sauce trays, stir
gently and then put them into the front
container with the divider wall removed.
Ensure the cleaned mussels are all fully
closed (tap gently on a chopping board).
Discard any that remain open or any with
damaged shells.
Put the mussels into the back container.
Cover both pans with the lids.
Set the time for the mussels using the fish
preset (20 minutes) and adjust to 12
minutes.
Set the time for the sauce using the sauce
preset (30 minutes) and the dual button and
adjust to 25 minutes.
To Serve: chopped parsley, lemon wedges,
crusty bread
When ready, discard any mussels that have
not opened. Serve the mussels with the
broth poured over them, sprinkled with a
little extra chopped parsley and some fresh
bread for dipping.
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STEAMED TO PERFECTION
COMPLETE BALANCED MEALS
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.
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