User Manual

35
SERVES 2PREPARATION TIME - 20 MINUTES
1 Pierce each potato in several places. Place on
turntable and bake on DUAL COOK 250°C,
MEDIUM HIGH for 15 minutes until brown and
crispy.
2 Halve each potato and scoop the flesh into a
bowl, add the butter, cheese, chives and
mushrooms, mix well. Season. Pile the mixture
back into the potato skins.
3 Place the filled potatoes in a flan dish on the low
rack. Cook on DUAL GRILL, MEDIUM for 7-8
minutes until brown and crispy.
2 baking potatoes (approx. 250g (9oz))
50g (2oz) butter
100g (4oz) blue cheese, finely chopped
15ml (1tbsp) chives, chopped
50g (2oz) mushrooms, finely chopped
salt and pepper to taste
B
LUE CHEESE & CHIVE JACKETS
SERVES 4PREPARATION TIME - 25 MINUTES
10ml (2tsp) olive oil
450g (1lb) aubergines, cut in 2.5cm (1") cubes
225g (8oz) onions, roughly chopped
1 clove garlic, crushed (see Tip, page 29)
3 sticks of celery, sliced
450g (1lb) canned, chopped tomatoes
5ml (1tsp) fresh basil, chopped
2.5ml (
1
/2tsp) allspice
225g (8oz) canned butter beans, drained
100g (4oz) fresh okra, whole
salt and pepper to taste
30ml (2tbsp) fresh parsley, chopped
B
1 Place the olive oil, aubergine, onion, garlic and
celery in a large bowl, mix well. Heat on HIGH for
5-6 minutes, stir after 3 minutes.
2 Add the tomatoes, basil, allspice, beans and
okra. Season. Cook on MEDIUM HIGH for 22
minutes, stir 2-3 times during cooking.
3 Stir in the parsley to serve.
Serve with rice or baked potatoes.
UTTER BEAN CASSEROLE
100g (4oz) canned red kidney beans, drained
125g (5oz) black eyed beans, drained
15ml (1tbsp) olive oil
1 medium onion, finely chopped
1 stick celery, finely chopped
2 cloves garlic, crushed (see Tip, page 29)
50g (2oz) fresh wholemeal breadcrumbs
10ml (2tsp) ground coriander
5ml (1tsp) ground cumin
5ml (1tsp) turmeric
30ml (2tbsp) tomato purée
salt and pepper to taste
1 egg (size 3), beaten
50g (2oz) fresh wholemeal breadcrumbs
S
PICY BEAN BURGERS
SERVES 4-6 PREPARATION TIME - 15 MINUTES
1 Blend the beans in a processor until smooth.
2 Place oil, onion, celery and garlic in a bowl, heat
on HIGH for 2 minutes. Add the bean mixture,
breadcrumbs, coriander, cumin, turmeric and
tomato purée, mix well. Season.
3 Shape the mixture into 8 even sized burgers,
brush with egg and coat with breadcrumbs.
4 Place four burgers in a greased flan dish on the
high rack. Cook on DUAL GRILL, MEDIUM for 8
minutes until evenly brown and crispy on both
sides, turn over after 4 minutes. Repeat this
process for the remaining burgers.
Serve in a bread bun with cheese and relish.
V
EGETARIAN
Variation:
Cheese & sweetcorn jackets: Omit the blue cheese,
chives and mushrooms. Add 100g (4oz) of grated
Cheddar cheese and 50g (2oz) sweet corn kernels at
Stage 2.