Morphy Richards 562010 Recipes

Convenient cooking

at your fingertips!

Multifunction Pot Recipe E-Book

Multifunction Pot

The Multifunction Pot comes with 3

accessories so you can grill, slow cook,

steam, fry and more to create a variety

of delicious meals with just one pot!

Grill Pan

Deep Pan

Steam Rack

www.morphyrichards.com

18 Recipes For Your Multifunction Pot

Grill, slow cook, steam, fry and more!

Grill Pan

• Smokey Grilled Corn

• Grilled Satay Chicken

• Grilled Prawn & Haloumi Salad

• Vietnamese-Style Grilled Cod & Herb Salad

• Grilled Veggies & Chorizo Salad

Deep Pan

• Chinese-Style Hot Pot

• Nasi Goreng

• Stuffed Apples with Caramel Sauce

• Vegetable Biryani

• Tortellini with Lamb & Parmesan Meatballs

• Chicken Tikka Masala

Steam Rack

• Steamed Pork Buns

• Steamed Veggies with Sweet Soy Butter Sauce

• Steamed Teriyaki Chicken with Chilli Soy Sauce

• Steamed Pork & Prawn Wontons

• Steamed Coconut Custard

• Spiced Yoghurt Cauliflower

• Steamed Cod with Ginger Soy Sauce

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.

A go-to

Summer side

infused with zesty

and buttery

Smokey Grilled Corn

flavours!

Ingredients

50g butter, melted

1 tablespoon lemon juice

1 teaspoon smoked paprika

1/4 teaspoon dried chilli flakes

2 tablespoons spring onions, finely chopped

2 tablespoons flat-leaf parsley, chopped

Salt and freshly ground pepper, to taste

4 corn cobs, husks on

Cooking oil spray (of your choice)

Method

Add butter, lemon juice, paprika, chilli, spring onion and parsley to a small bowl; season with salt and pepper, and mix to combine.

Fold corn husks back to expose corn kernels and tie with kitchen string; remove silk.

Place the Grill Pan into your Multifunction Pot; preheat on high and spray the Grill Pan with cooking oil.

Add corn and grill for 20 minutes, or until charred; brushing with butter mixture and turning occasionally.

Serve with a drizzle of the butter mixture.

Grill Pan

Serves

Minutes

This satay

chicken recipe is

full of flavour and

easy to make!

Grilled Satay Chicken

Ingredients

165g can coconut milk

1/3 cup crunchy peanut butter

1 tablespoon lemongrass paste

1 tablespoon kecap manis

2 tablespoons lemon juice

2 cloves garlic, crushed

2 teaspoons ginger, finely chopped

2 teaspoons ground cumin

Method

Add coconut milk, peanut butter, lemongrass paste, kecap manis, lemon juice, garlic, ginger, cumin, coriander, turmeric and chilli flakes to a large bowl; mix to combine.

Add chicken; mix to combine.

Cover and refrigerate for at least 1 hour to marinate.

Place the Grill Pan into your Multifunction Pot; preheat on high and spray the Grill Pan with cooking oil.

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon dried chilli flakes

1kg chicken thigh fillets

Cooking oil spray (of your choice)

Cooked rice, to serve

Side salad, to serve (optional)

Lime wedges, to serve

Chopped coriander, to serve

Add chicken and grill in batches for 4 minutes on each side, or until cooked through.

Serve with rice, salad and lime wedges on the side, and sprinkle with coriander.

Grill Pan

Serves

Minutes

This cheesy

Grilled Prawn and

low-carb warm

salad is perfect for

grilling season!

Haloumi Salad

Ingredients

Cooking oil spray (of your choice)

500g fresh medium king prawns, peeled, deveined and tail on

250g haloumi, cut into 1cm-thick slices

1 large avocado, sliced

1/2 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

Salad Dressing

2 tablespoons olive oil

2 tablespoons lemon juice

Method

Place the Grill Pan into your Multifunction Pot; preheat on medium-high and spray the Grill Pan with cooking oil.

Add prawns and cook until just cooked through, turning once; transfer to a serving bowl and spray the Grill Pan with cooking oil.

Add haloumi and cook for 1-2 minutes on each side, or until golden brown and charred; transfer to the serving bowl.

Add avocado, tomatoes, and onion to the serving bowl; mix to combine.

1 teaspoon seeded mustard

Zest of 1 lemon

Salt and freshly ground pepper, to taste

Add all salad dressing ingredients to a mason jar; shake to combine.

Drizzle dressing over salad; toss to combine.

Grill Pan

Serves

Minutes

A fresh,

fragrant and

zesty salad pairs

perfectly with

Vietnamese-Style Grilled Cod and Herb Salad

fresh cod!

Ingredients

600g cod fillets

1 tablespoon spring onion, finely chopped

3 cloves garlic, chopped

2 teaspoons ginger, finely chopped

2 tablespoons fish sauce

1 tablespoon kecap manis

1 tablespoon sugar

1 teaspoon turmeric powder

Cooking oil spray (of your choice)

Herb Salad

1 cup coriander, roughly chopped

Method

Add cod, spring onion, garlic, ginger, fish sauce, kecap manis, sugar and turmeric to a bowl; mix to combine.

Cover and refrigerate for 30 minutes to marinate.

Meanwhile, add coriander, mint, spring onion, onion and cucumber in a bowl.

Add oil, juice, salt and pepper to a mason jar; shake to combine.

Drizzle dressing over salad; toss to combine.

Place the Grill Pan into your Multifunction Pot; preheat on medium-high and spray the Grill Pan with cooking oil.

Grill Pan

Serves

Minutes

1 cup mint, roughly chopped

1/2 cup spring onion, chopped

1/4 red onion, thinly sliced

1 small Lebanese cucumber, sliced

1 tablespoon vegetable oil

2 tablespoons lime juice

Salt and freshly ground pepper, to taste

Add marinated cod and grill for 2-3 minutes per side, or until just cooked through.

Serve cod with the herb salad.

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