TM 8 in Recipe Guide r e k o 1 Co
Contents Morning Treats Porridge Scrambled Eggs with Spinach 3 4 Light Bites Quesadillas Mexican Chicken Paprika Chicken Goujons 5 6 7 Quick & Easy Pea and Mint Risotto Prawn and Sesame Stir Fry Pasta with Cherry Tomato Sauce Pasta with Cheese Sauce Salmon Kedgeree 8 9 10 11 12 Classic Mains Roast Lemon Chicken Steamed Herb Chicken with New Potatoes Beef Stew Roast Rib of Beef Peppered Steaks with Roasted Vegetables Pulled Pork Belly Pork Chops with Sage, Apple, Onions and Potatoes Slow Cooked Lamb S
Welcome... This recipe guide will help you to get the most out of your GoChef™. From healthy breakfasts to hearty lunches, tasty snacks to indulgent desserts - there’s a recipe for every occasion! There’s such a great selection to choose from. There are simple recipes for when you just need something quick, and more detailed recipes, great for testing your culinary skills and impressing your friends with the results.
Porridge Serves 2 Method Ingredients Tip the porridge oats into GoChef™ and add the water, skimmed milk and salt. Set the temperature to 220°C and bring to the boil, stirring continuously. When boiling, turn the machine down to 120°C. Place the lid on top and simmer for 3-5 minutes or until the porridge is creamy. 80g porridge oats Serve with fresh fruit and chopped nuts.
Scrambled Eggs with Spinach Serves 4 Method Ingredients Heat GoChef™ to 160°C. Add the oil and spinach. Stir fry for one minute until the spinach has wilted. 2 tbsp olive oil Add the eggs and turn GoChef™ down to 140°C. Cook, stirring occasionally until the egg sets. Stir in the parmesan cheese and the chilli flakes.
Quesadillas Serves 1 Method Ingredients Mix all the ingredients except for the tortillas in a large bowl. 100g cheddar cheese, grated Place one tortilla into the GoChef™. Spread the filling over the tortilla and season with salt and black pepper. Top with another tortilla and turn GoChef™ on to 140°C. Cook for 2 minutes until the underneath tortilla is brown. Carefully flip the tortillas over and cook for a further two minutes until the underside is brown. Remove and cut into quarters.
Mexican Chicken Serves 4-6 Method Ingredients Turn your GoChef™ to 140°C. Add the oil and fry the onions, garlic and red peppers for 5 minutes, stirring occasionally. Turn GoChef™ up to 160°C. Add the chicken and cook for a further 5 minutes, stirring occasionally. 2 tbsp olive oil Add the tomatoes, kidney beans, chilli powder, coriander, oregano and cumin. Season with salt and black pepper. Turn GoChef™ up to 220°C. When the food is boiling, turn down to 110°C.
Paprika Chicken Goujons Serves 4 Method Ingredients Fill GoChef™ with vegetable oil, up to the mark inside the non-stick bowl. Heat up to 200°C. 4 chicken breasts, sliced into 2cm pieces In a bowl, mix together the flour, paprika, salt and pepper. Tip on to a large flat plate. Tip the beaten egg on to another plate and then add a third for the breadcrumbs. 100g plain flour Dip the chicken breast slices into the flour mixture. Shake off the excess, then dip into the egg, then cover with breadcrumbs.
Pea & Mint Risotto Serves 4 Method Ingredients Put the peas, mint and garlic into a food processor with 2 tbsp of the vegetable stock and mix. Set aside. 170g frozen peas Turn GoChef™ to 120°C. Fry the onions for 10 minutes until soft. Increase the heat to 140°C. Add the rice and cook for 2 minutes, stirring continuously. Add the wine and let it bubble until completely evaporated. 2 cloves of garlic Turn GoChef™ down to 120°C.
Prawn & Sesame Stir Fry Serves 2 Method Ingredients Turn GoChef™ to 160°C and add the oil. When hot, add the ginger paste, spring onions, garlic and chilli. Stir fry for 1 minute. Add the prawns and stir fry for 1-2 minutes or until pink. Remove with a slotted spoon and set aside. 2 tbsp groundnut oil Add the vegetables. Stir fry for one minute until the vegetables start to wilt. Return the prawns to the pan. Add the soy sauce, sherry and honey and stir fry for a further minute.
Pasta with Cherry Tomato Sauce Serves 2 Method Ingredients Fill GoChef™ with 1 litre of water and turn the temperature up to 240°C. When the water is boiling, add the spaghetti and cook for 10 minutes, stirring occasionally. When most of the water has evaporated and the pasta is cooked, stir in the garlic, cherry tomatoes and olives. 220g spaghetti Stir fry for 5 minutes, adding a little water if the pasta gets too dry. Season with salt and black pepper.
Pasta with Cheese Sauce Serves 2 Method Ingredients Fill GoChef™ with 1 litre of water and turn the temperature to 240°C. When the water is boiling, add the pasta and cook for 10 minutes, stirring occassionally. When most of the water has evaporated and the pasta is cooked, stir in the leeks. 250g penne pasta Stir fry for 5 minutes, adding a little water if the pasta gets too dry. Stir in the crème fraiche, grated cheese and parmesan. Season with salt and black pepper.
Salmon Kedgeree Serves 4 Method Ingredients Turn GoChef™ to 140°C. Fry the onions and garlic for 2 minutes. Add the ginger, curry powder, mustard seeds and cherry tomatoes. Fry for a further 2 minutes. 1 bunch of spring onions, finely sliced Add the rice, stir well and cover with 600ml of water. Turn GoChef™ up to 220°C to bring the mixture to the boil. When boiling, turn the temperature down to 120°C for 15-20 minutes. 5 minutes before you finish cooking, add the salmon chunks and place on the lid.
Roast Lemon Chicken Serves 2-3 Method Ingredients Turn GoChef™ to 190°C and add the oil. When hot, place the chicken inside and brown on each side. Remove the chicken and carefully insert the low rack (be careful, as the bowl will be very hot). Place the chicken on the rack. Squeeze over the lemon juice, sprinkle with the oregano and season with salt and black pepper.
Steamed Herb Chicken with New Potatoes Serves 4 Method Ingredients Cut a slit in the top of each chicken breast. In a bowl, mix together the butter, lemon zest, garlic and flat leaf parsley. Season with salt and black pepper. Divide the butter mixture between each chicken breast. 4 chicken breasts Fill the GoChef™ bowl up to the mark with water and add the high rack. Place the new potatoes on the high rack. Turn GoChef™ up to 220°C.
Beef Stew Serves 4 Method Ingredients Toss the stewing steak in the flour. Heat GoChef™ to 160°C. Add 2 tbsp of oil and brown the beef in batches. Set aside. Add the remaining 2 tbsp of oil and fry the onion and garlic, stirring continuously. Return the meat and stir in the mustard powder and tomato puree and cook for 2 minutes. Add the Worcestershire sauce, redcurrant jelly and ale. Season with salt and black pepper. 4 tbsp vegetable oil Turn GoChef™ up to 220°C.
Roast Rib of Beef Serves 3-4 Method Ingredients Heat GoChef™ up to 220°C. Brown the beef on all sides and then remove. Place the low rack into GoChef™ and turn down to 190°C. 1.5kg rib of beef Spread the mustard over the beef and season with salt and black pepper. Place the beef into GoChef™ on the low rack. Place on the lid and cook: 45 minutes for rare and 60 minutes for well-done.
Peppered Steaks with Roasted Vegetables Serves 2 Method Ingredients Rub the steaks with the olive oil and black pepper. Season with salt. 2 lamb steaks Turn GoChef™ to 160°C. Heat the oil and add the courgettes, red pepper, onions, garlic and oregano. Season with salt and black pepper. Stir fry for 5 minutes. 1/2 tsp black pepper Carefully put the high rack over the vegetables (be careful, the bowl will be very hot) and add the steaks. Put on the lid and cook for 3 minutes each side.
Pulled Pork Belly Serves 4-6 Method Ingredients Heat GoChef™ to 220°C. When hot, lay the belly of pork, fat side down and fry for 5 minutes until brown. Be careful, it will spit. 1.5kg belly of pork Remove and place the low rack into GoChef™ (be careful, the non-stick bowl will be very hot). Place the belly of pork, fat side up, on to the rack. Season with salt and freshly ground black pepper, and top with the sprig of rosemary. Place the lid on and slow roast at 110°C for 3.5 hours or until tender.
Pork Chops with Sage, Apple, Onions & Potatoes Serves 2 Method Ingredients Rub the pork chops with olive oil and season with salt and black pepper. Heat GoChef™ to 220°C. Fry the pork chops on each side for 1 minute, then set aside. 2 pork chops Place the red onions, potatoes, chopped sage and apple into GoChef™ and fry on 140°C for 5 minutes. Add the vegetable stock. Carefully place on the high rack (be careful as the bowl will be very hot) and then place on the pork chops.
Slow Cooked Lamb Shanks Serves 4 Method Ingredients Pour the oil to GoChef™ and heat to 220°C. Add the lamb shanks and brown on all sides. Remove and set aside. Add the oil, onions and garlic and turn GoChef™ down to 140°C. Fry for 3 minutes. Return the meat to the pan. 2 tbsp olive oil Add the wine to GoChef™ and cook until almost evaporated. Add the tomatoes, chicken stock, thyme and rosemary. Season with salt and black pepper. Turn up to 220°C, and when boiling, turn down to 110°C.
Steamed Asian Salmon Serves 2 Method Ingredients Place the salmon fillets, carrots, spring onions and pak choi on a large piece of square foil. Scatter the garlic, ginger and lime zest over the fish and vegetables. Drizzle over the sweet chilli sauce and soy sauce. Loosely seal into parcels so there is enough room for the fish to cook in the steam. 2 salmon fillets, about 150g each Fill GoChef™ with water up to the mark and place on the high rack. Turn the heat to 220°C.
Vegetable & Chickpea Curry Serves 4 Method Ingredients Heat GoChef™ to 160°C. Add the oil and onion. Stir fry for 5 minutes until the onion is soft. Add the cauliflower and broccoli and stir fry for 2 minutes. Add 100ml of water and cook for 5 minutes with the lid on until the vegetables are tender. 2 tbsp olive oil Stir in the tomatoes, chilli and chickpeas. Turn GoChef™ up to 220°C. When boiling, turn down to 120°C, place on the lid and simmer for 10 minutes.
Boston Baked Beans Serves 4 Method Ingredients Pour the oil into GoChef™ and heat to 160°C. Add the onions and stir fry for 5-7 minutes until soft and browned. Add the lardons and stir fry for a further 3 minutes. 1 tbsp vegetable oil Add the remaining ingredients. Turn GoChef™ up to 220°C to boil. Turn down to 110°C, place on the lid and simmer for 30-40 minutes. Season with salt and black pepper.
Triple-Cooked Chips Serves 2 Method Ingredients Wash the chips in water to remove the starch. 400g potatoes, such as maris piper, peeled and cut into chips about 1cm thick Fill the GoChef™ bowl with water and turn on to 220°C. When boiling, add the chips. Turn GoChef™ down to 120°C and simmer for 5 minutes. Allow the bowl to cool completely, then empty the water and dry. Return to the power base and then fill up to the marker with vegetable oil.
Baked Potato Serves 1 Method Ingredients Prick the potato several times with a fork. Rub with the olive oil and sprinkle over with sea salt. 1 large potato approx 300g (such as King Edwards) Fill the bottom of GoChef™ with 150ml water. Place the low rack into GoChef™ and put the potato on to the rack. Turn GoChef™ on to 220°C, place on the lid, and cook for 40-45 minutes, topping up with water when needed, until the potato is cooked through.
Cheese Fondue Serves 4-6 Method Ingredients Rub the GoChef™ bowl with the garlic. Pour in the wine and lemon juice. Turn GoChef™ up to 220°C and bring to the boil. Lower the heat to 110°C and add a little of both cheeses. Stir until melted. Repeat with the remaining cheese. 2 cloves of garlic, peeled Mix the cornflour with the kirsch or a little water. Add to the cheese mixture and cook on 120°C until the mixture is smooth. Don’t let the mixture boil; if GoChef™ gets too hot, turn down to 110°C.
Chocolate Hazelnut Fondue Serves 4-6 Method Ingredients Put the cream, milk, sugar, syrup and vanilla essence into GoChef™ and turn to 160°C and bring to the boil, stirring continuously. Boil for one minute. 500ml double cream Turn off the heat and stir in the chocolate. Whisk until smooth. Stir in the Nutella, and the brandy if you decide to use it. 2 tbsp golden syrup Serve immediately with plates of marshmallows, fruit, biscotti and sponge cake.
Raspberry FridgeJam Makes 4 x 340g jars Method Ingredients Put half the fruit into a bowl and mash with a potato masher. Pour into GoChef™ along with the remaining fruit and the sugar. Turn GoChef™ to 120°C and stir continuously until the sugar has dissolved. 1kg raspberries 500g granulated or jam sugar Turn the heat up to 220°C, put on the lid and boil for 5 minutes. Turn off the heat and leave to cool for 10 minutes. Stir and put into sterilised jars. The jam will keep in the fridge for 2 weeks.
Easy Rice Pudding Serves 4-6 Method Ingredients Mix together the rice, sugar, milk and vanilla essence and then pour into GoChef™. Sprinkle the top with nutmeg and add the lemon zest. 170g pudding rice Turn GoChef™ to 220°C. Bring to the boil and then turn down GoChef™ to 110°C. Cook for 1 hour stirring occasionally. Serve immediately with a dollop of jam.
Cream Custard Puddings Serves 6 Method Ingredients In a large bowl, beat together the sugar and egg yolks using an electric whisk, until pale and fluffy. Add the cream, orange zest and vanilla essence. Strain through a sieve into a large jug. 100g caster sugar Fill 6 ramekins. Place the low rack into GoChef™ and place the ramekins on the rack. Fill GoChef™ with hot water until it comes half way up the sides of the ramekins.
Chocolate & Walnut Steam Puddings Makes 6 Method Ingredients In a large bowl, mix the cocoa powder with a little hot water to form a paste. Add the remaining ingredients and mix with a hand whisk until light and fluffy. Rub butter into 6 ramekins and then divide the mixture between each of them. 40g cocoa powder Turn GoChef™ to 190°C and place the low rack into the bowl. Put the ramekins on to the rack.
Apple Fritters Serves 2 Method Ingredients Whisk the flour, baking powder and cornflour in a large bowl. Add enough milk to reach the consistency of yoghurt. 2.5 litres vegetable oil Pour the vegetable oil into GoChef™ until it reaches the fill line and heat to 220°C. 2 tsp cornflour Dip the apple into the batter mixture and place on to a plastic spatula. Place carefully into the oil and fry for 2 minutes until golden. Remove and drain on some kitchen towel. Dust with caster sugar and ground cinnamon.
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