User Manual

44
RICE AND PASTA
Serves 4
30ml (2 tbsp) olive oil
125g onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g beef fillet, thinly sliced into
5cm (2") strips
2.5ml (
1
/2 tsp) cayenne pepper
5ml (1 tsp) ground cumin
grated rind of 1 lemon
75g sweetcorn
225g dried white, long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste
1 Place the oil, onion, celery, red and green pepper in a
large bowl, mix well. Heat on 100% for 2 minutes. Stir
in the beef and cook on 100% for 5 - 6 minutes, stir
halfway through cooking.
2 Stir in the remaining ingredients and cook on 70% for
20 minutes until the rice is tender and all the beef
stock has been absorbed, stir 2 - 3 times during
cooking.
BEEF RISOTTO
Serves 4
150g cauliflower, cut into small florets
225g red onion, sliced
200g carrot, sliced
150g celery, sliced
15ml (1 tbsp) vegetable oil
225g dried white, long grain rice
900ml (1
1
/2 pints) hot vegetable stock
150g broccoli, cut into small florets
300ml (
1
/2 pint) cheese sauce
75g mature cheddar cheese, grated
1 Place the cauliflower, onion, carrot, celery and oil in a
3.5 litre (approx. 6 pint) casserole dish and cook on
100% for 3 minutes.
2Add the rice and stock, stir well, place on the low rack.
3 Cook on DUAL CONVECTION, 200ºC, 70% for 15
minutes, stir once during cooking.
4 Stir in the broccoli and cook on DUAL CONVECTION,
200ºC, 70% for a further 5 minutes.
5Pour the cheese sauce over the rice mixture.
Do not stir. Sprinkle the cheese on top.
6 Place on the low rack and cook on DUAL GRILL, 10%
for 10 minutes.
VEGETABLE RICE GRATIN
Serves 4
225g dried fettuccine
600ml (1 pint) boiling water
225g button mushroom, halved
75g onion, finely chopped
4 rashers bacon, chopped
25g margarine
300ml (
1
/2 pint) single cream
1 egg (medium), beaten
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
1 Place the Fettuccine in a large bowl. Add the boiling
water and cook on 70% for 10 - 12 minutes until the
pasta is tender, drain.
2 Place the mushroom, onion, bacon and margarine in a
bowl. Cook on 100% for 5 minutes. Stir well.
3 Beat the cream, egg and oregano together, add the
mushroom mixture and season with salt and pepper.
4Pour the sauce over the fettuccine, mix together, and
heat on 100% for 5 minutes, stir twice during cooking.
FETTUCCINE CARBONARA
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