Évaluations - 5, GPA: 3.4
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Facilité d'utilisation
It’s quick and easy and can be served with a salad or some fresh green vegetables. For an authentic finish, serve it with grated Parmesan cheese. Olive oil 1 large onion, chopped 2 garlic cloves, crushed 1 small red pepper, de-seeded and chopped 170g / 6oz button mushrooms, sliced 227g / 8oz risotto rice 4 tablespoons white wine 852ml / 11/2 pints chicken stock 1 sachet powdered saffron (optional) Salt and freshly ground black pepper Few sprigs fresh oregano and thyme 340g / 12oz cooked chicken, skinned and diced 2 tablespoons chopped parsley 1 Wipe a non-stick frying pan lightly with olive oil and heat gently. Add the onion, garlic and red pepper and cook slowly until tender and golden. 2 Place mushrooms, rice, wine, stock and saffron (if using) with the cooked vegetables in the Rice & Pasta Cooker. Season with salt and pepper 3 After 10 minutes, stir in the herbs and cooked chicken - replace lid and continue to cook. Sprinkle with parsley before serving. Pasta al Funghi Serves 4 Preparation time 5 minutes, Cooking time 20 minutes You can use any fresh mushrooms - wild or chestnut ones have a better flavour than button mushrooms. 227g / 8oz dried pasta shapes or tubes Olive oil 454g / 1lb fresh mushrooms, sliced 85g / 3oz lean bacon cubes Pinch of grated nutmeg 142g / 5oz low fat natural fromage frais Salt and freshly ground black pepper 2 tablespoons finely chopped parsley 1 level tablespoon grated Parmesan cheese 1 Cook the pasta in the Rice & Pasta Cooker. Add the pasta to cold water and cover. When it comes to the boil, remove the lid and cook for 15 minutes, then switch the machine off. Drain well in a colander. 2 While the pasta is cooking, wipe a nonstick frying pan with olive oil and place over a low heat. When the pan is hot, add the sliced mushrooms and bacon and cook for about 5 minutes, until golden brown. Stir in the grated nutmeg. Drain off excess liquid. 3 Gently fold in the fromage frais over a very low heat and heat through gently. Season to taste with salt and pepper. 4 Tip the drained pasta into the pan and toss gently to coat it evenly with the sauce. Sprinkle with parsley and Parmesan, and serve immediately with a crisp salad. 6 14319 48744 MUK Rice&Pasta cookerSB 30/6/05 2:59 pm Page 7 Spicy Kedgeree Serves 4 Preparation time 15 minutes Cooking time 25 minutes A quick and easy meal, Kedgeree is derived from the traditional Hindhu dish of Khichri, a simple mixture of spiced rice and lentils. Our kedgeree is flavoured with haddock, spices and hard-boiled eggs. If wished, you can serve it with mango chutney. 1 onion, chopped 852ml / 11/2 pints chicken stock 170g / 6oz long grain rice Pinch of turmeric Pinch of ground ginger 1-2 teaspoons curry powder 1/2 teaspoon ground nutmeg 340g / 12oz cooked haddock fillet Salt and freshly ground black pepper Few sprigs of parsley, chopped 2 hard-boiled eggs 1 Put the onion in a heavy-based pan with the stock. Bring to the boil, covered, and boil for 5-10 minutes. 2 Place the onion, stock, rice and spices into the Rice & Pasta Cooker and leave to cook. 3 When the cooker switches to warm, flake in the haddock. 4 Season to taste with salt and pepper and sprinkle with chopped parsley. Heat gently for a few more minutes until the kedgeree is really hot, taking care that the rice does not stick to the base of the pan. Serve immediately with quartered hard-boiled eggs. Smoked Haddock Risotto Serves 4 Preparation time 15 minutes Cooking time 20 minutes Here’s a variation on a traditional kedgeree but with the moist creamy texture of a risotto. Serve it for a filling family meal with some green vegetables or a crisp salad. 1 large onion, chopped 2 garlic cloves, crushed 710ml / 11/4 pints chicken stock 227g / 8oz risotto rice 4 tomatoes, skinned and chopped 2 x 170g / 6oz cooked smoked haddock fillets, flaked Salt and freshly ground black pepper 4 hard-boiled eggs 3 tablespoons chopped fresh coriander or parsley 1 Put the onion, garlic and 284ml / 1/2 pint stock in a non-stick frying pan. Cover the pan, bring to the boil and boil for 10 minutes. 2 Stir in the rice and transfer to the Rice & Pasta Cooker, then add the remaining stock and tomatoes, stir well. 3 When the cooker switches to keep warm, stir in the smoked haddock and season to taste with salt and pepper. 4 The risotto is ready when the rice is tender and plump and all the liquid has been absorbed. Just before serving, shell the hard-boiled eggs and cut them into chunky pieces. Add to the risotto and sprinkle with coriander or parsley. Serve hot. 7 14319 48744 MUK Rice&Pasta cookerSB 30/6/05 2:59 pm Page 8 Risotto with Spring Vegetables Serves 4 Preparation time 15 minutes Cooking time 20 minutes This classic Italian dish is fragranced with saffron and tender spring vegetables. It makes a delicious supper. For dry frying 1 large onion, chopped 2 garlic cloves, crushed 284ml / 1/2 pint chicken stock For the risotto 227g / 8oz arborio or risotto rice 426ml / 3/4 pint chicken stock A few strands of sa...