Morphy Richards Intellisteam Guía rápida

STEAMED TO

PERFECTION

INTELLISTEAM RECIPE E-BOOK

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.

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

Singapore Noodles with a Piquant Sauce

MEAT RECIPES

Penne Pasta with Chilli Chorizo Sauce

Moroccan Lamb with Fruit & Nut Couscous

and Salsa

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

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

Leaf/Pod Veg

Sauce

Rice

Eggs

Poultry

Fish

Root Vegetables

Keep Warm

Preset Cooking Times

The Intellisteam features 8 preset cooking times

as a starting guide to cooking your perfect meal

MinutesMinutes

Serves

Preparation Cooking

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.

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.

METHOD:

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.

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

CHOCOLATE FONDANT

MinutesMinutes

Serves

Preparation Cooking

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.

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

BERRY COMPOTE

MinutesMinutes

Serves

Preparation Cooking

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.

INGREDIENTS:

2 firm pears

1 tbsp lemon juice

Pinch of cinnamon

To Serve: Crème fraiche or fresh

single cream

CINNAMON PEARS

MinutesMinutes

Serves

Preparation Cooking

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