Russell Hobbs 21850-56 - Инструкция по эксплуатации - Страница 11

11

FIERY NY BEEF CHILLI 

STEW 

i

450g 

braising beef 

1T 

olive oil

3c 

garlic, peeled and chopped 

2 

onions, chopped

2T 

ground cumin 

2T 

chilli powder

1T 

cayenne pepper 

2T 

tomato sauce

1T 

smoked paprika/chipotle powder 

2J 

tomatoes

1 

green pepper 

1l 

bayleaf

1T 

salt 

1t 

black pepper

1h 

basil leaves, roughly chopped 

1J 

kidney beans

Open the lid. Add the oil. Select 

S

 on the menu, and press 

v

. Chop the beef, tomatoes and pepper into 

bite sized chunks. Brown the meat, then remove it. Add the onions, garlic and all the herbs. Cook till the 

onions soften. Add the meat. Reserve the beans. Add the remaining ingredients. Press 

w

 twice to stop the 

program. Close the lid. Select 

j

. Add the beans 30 minutes before cooking ends. If the meat is still a little 

tough at the end of the program, add a cup of water, and run the meat program for an additional 30 

minutes.

MOROCCAN FISH TAGINE 

FISH 

R

2c 

garlic, peeled and chopped 

1 

onion, chopped

1 

red pepper, deseeded and chopped 

2L 

celery, chopped

2 

chopped tomatoes 

1t 

ground cumin

1t 

ground ginger 

1t 

turmeric

1 

cinnamon stick 

1T 

harissa paste

120m 

white wine 

1t 

tomato purée

120m 

fish stock 

1 

lemon

675g 

fish (cod/haddock/salmon) 

1h 

green olives

1 

small bunch coriander, chopped 

salt and pepper

Reserve the coriander. Open the lid. Add the remaining ingredients. Close the lid. Select 

R

 on the menu, 

and press 

v

. Cook till the fish becomes flaky (40-60 minutes). Press 

w

 twice to stop the program. Add the 

coriander. Adjust the seasoning and serve. This would be great with couscous.

SPLIT PEA AND HAM HOCK SOUP 

SLOW COOK 

i

1150m 

chicken stock 

1 

onion, finely chopped

225g 

split peas  

1 

carrot, chopped

1L 

celery, chopped 

2c 

garlic (crushed)

1T 

thyme, finely chopped 

1l 

bayleaf

1 

ham hock 

black pepper

Open the lid. Add the stock. Select 

S

 on the menu, and press 

v

. Bring to the boil, stirring. Simmer for 10 

minutes. Add the remaining ingredients. Press 

w

 twice to stop the program. Close the lid. Select 

i

. Wait 

till the program ends. Remove the ham hock. Discard the skin and bones. Dice the meat. Discard the 

bayleaf. Mash the split peas with the back of a wooden spoon. Add the meat. Adjust the seasoning, and 

serve. Heaven in a bowl! 

SALMON WITH A SPICY RUB 

FISH 

R

2 

salmon fillets (with skin) 

1t 

olive oil

1t 

paprika 

1t 

chilli powder

½t 

ground cumin 

1p 

salt and pepper

1t 

soft brown sugar 

1 

lemon

Mix the paprika, chilli powder, cumin, sugar, salt and pepper. Sprinkle over the salmon fillets. Open the lid. 

Add the oil. Select 

R

 on the menu, and press 

v

. Wait a couple of minutes to let the oil heat. Add the 

fillets, skin down. Close the lid. This is a great combination of steaming and pieces of fish but you get a 

crispy skin. Serve with a wedge of lemon. A great light meal.

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