STEAMED TO PERFECTION COMPLETE BALANCED MEALS INTELLISTEAM RECIPE E-BOOK
0 RECIPES FOR YOUR DESSERT RECIPES POULTRY RECIPES Chocolate Fondant Hoisin Duck with Egg Noodles and Steamed Chinese Berry Compote Cinnamon Pears Ginger and Banana Sponge Pudding with Sticky Toffee Sauce Warm Chicken and Quinoa Walnut Salad Honey Sriracha Chicken Wraps Chicken with Creamy Pesto Sauce and Baby Vegetables VEGETABLE RECIPES Tandoori Chicken with Zesty Cardamom Rice Potato, Spinach and Chickpea Curry with Coconut Rice Maple-Glazed Chicken with Corn and Crushed Butternut Leek and Fe
Preset Cooking Times The Intellisteam features 8 preset cooking times as a starting guide to cooking your perfect meal Leaf/Pod Veg Sauce Rice Keep Warm Eggs Root Vegetables Poultry Fish
Preparation Cooking Minutes Minutes 15 17 2 Serves
CHOCOLATE FONDANT 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 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.
Preparation Cooking Minutes Minutes 5 10 2 Serves
BERRY COMPOTE INGREDIENTS: METHOD: 100g blueberries Put the fruit in the rice tray and sprinkle on the sugar. 100g strawberries, hulled and halved lengthways 100g blackberries 100g raspberries 1 tbsp caster sugar To Serve: Crème fraiche, ice cream or fresh cream 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.
Preparation 5 Minutes Cooking 22 Minutes 2 Serves
CINNAMON PEARS INGREDIENTS: METHOD: 2 firm pears Peel the pears, cut in half lengthways and remove the core. 1 tbsp lemon juice Pinch of cinnamon To Serve: Crème fraiche or fresh single cream 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.
Preparation 25 Minutes Cooking 35 Minutes 2 Serves
GINGER AND BANANA SPONGE PUDDING WITH STICKY TOFFEE SAUCE INGREDIENTS: METHOD: 1 piece stem ginger in syrup, plus 2 tbsp syrup from the jar Lightly grease 2 x 200ml ramekins. 35g softened unsalted butter, plus extra for greasing Slice the stem ginger thinly and put into the bottom of the ramekins, then spoon 1 tbsp stem ginger syrup into each ramekin to cover the base.
Preparation 15 Minutes Cooking 60 Minutes 2 Serves
POTATO, SPINACH AND CHICKPEA CURRY WITH COCONUT RICE INGREDIENTS: METHOD: 200g can chopped tomatoes In a non-metallic bowl, mix the chopped tomatoes with the onion, garlic, ginger, salt and spices.
Preparation 25 Minutes Cooking 20 Minutes 2 Serves
LEEK AND FETA STUFFED CAPSICUM WITH SPRING ONION AND PINE NUT COUSCOUS INGREDIENTS: METHOD: 2 x 110g red capsicum Remove the tops from the capsicum. Then split the capsicum lengthways taking care not to cut in half. Remove the core and seeds and discard.
Preparation 20 Minutes Cooking 20 Minutes 2 Serves
SINGAPORE NOODLES WITH A PIQUANT SAUCE INGREDIENTS: METHOD: 2 x 150g sachets thin hokkien noodles Gently loosen the noodles and put into the rice tray. Sprinkle on the curry powder and add the water, mix gently. Put into the back container.
Preparation 15 Minutes Cooking 45 Minutes 2 Serves
PENNE PASTA WITH CHILLI CHORIZO SAUCE INGREDIENTS: METHOD: 150g Penne pasta Prepare the sauce: Mix the onion, garlic, chilli, chorizo and parsley with the passata and add freshly ground black pepper. SAUCE: 50g onion, very finely chopped 1 garlic clove, crushed 7g green chilli, very finely chopped with seeds 75g chorizo, chopped 3 tbsp parsley, chopped 500g tomato passata Freshly ground black pepper To Serve: Parmesan cheese, garlic bread Remove the divider wall from the front container.
Preparation 30 Minutes Cooking 30 Minutes 2 Serves
MOROCCAN LAMB WITH FRUIT & NUT COUSCOUS AND SALSA INGREDIENTS: 300g lamb leg steaks, cut into thin slices 140g couscous, rinsed and drained 50g red onion, finely chopped 75g ready to eat soft dried apricots, chopped 35g almonds, roughly chopped ½ tsp vegetable stock powder 120ml water Salt and freshly ground black pepper MARINADE 2 tbsp extra virgin olive oil 1 tbsp fresh orange juice 1 tsp cumin ¼ tsp turmeric 2 tsp harissa paste 5g fresh coriander, chopped Salt and freshly ground black pepper SALSA 2 me
Preparation 10 Minutes Cooking 28 Minutes 2 Serves
HOISIN DUCK WITH EGG NOODLES AND STEAMED CHINESE-SPICED VEGETABLES INGREDIENTS: METHOD: 2 x 150g skinless duck breasts, thinly sliced Coat the sliced duck breasts in the hoisin sauce. Cover and refrigerate for at least 30 minutes. 2 tbsp hoisin sauce Make a foil parcel for the duck and marinade. Position the divider wall in the front container and place the duck parcel in one of the front compartments.
Preparation 30 Minutes Cooking 30 Minutes 2 Serves
WARM CHICKEN AND QUINOA WALNUT SALAD INGREDIENTS: METHOD: 300g skinless boneless chicken thigh fillets Combine the marinade ingredients in a bowl and mix well. 120g quinoa, rinsed and drained 300ml boiling water 2 tbsp extra virgin olive oil Juice of 1 lemon 3 tbsp mint, chopped 1 tbsp parsley, chopped 50g spring onions, chopped 100g cucumber, peeled, deseeded and diced (prepared weight) Chop the chicken into bitesize pieces and add to the marinate and turn to coat.
Preparation 15 Minutes Cooking 25 Minutes 2 Serves
HONEY SRIRACHA CHICKEN WRAPS INGREDIENTS: METHOD: 300g skinless, boneless chicken thigh fillets, cut into bitesize pieces. Prepare the marinade: Mix together the garlic, soy sauce, sriracha, vinegar and honey in a bowl, season with salt and pepper. Stir in the chicken, cover and refrigerate for at least 30 minutes.
Preparation 10 Minutes Cooking 24 Minutes 2 Serves
CHICKEN WITH CREAMY PESTO SAUCE AND BABY VEGETABLES INGREDIENTS: METHOD: 2x 150g skinless and boneless chicken breasts Put the chicken breasts side by side on foil and make into a parcel. Place in the back container leaving room for the sauce dish. 350g baby potatoes 180g sugar snap peas, trimmed green beans and broccolini Put the divider into the front container and put the potatoes in one side and the green vegetables in the other.
Preparation 10 Minutes Cooking 28 Minutes 2 Serves
TANDOORI CHICKEN WITH ZESTY CARDAMOM RICE INGREDIENTS: METHOD: 2 tbsp low fat natural yogurt Mix the yogurt, spice marinade and coriander in a non-metallic bowl and stir in the chicken. Season with salt and pepper, cover and refrigerate for at least 30 minutes.
Preparation 15 Minutes Cooking 30 Minutes 2 Serves
MAPLE-GLAZED CHICKEN WITH CORN AND CRUSHED BUTTERNUT PUMPKIN INGREDIENTS: METHOD: 2 x 150g skinless boneless chicken breasts Put the orange zest, juice, maple syrup and chilli flakes into a non-metallic bowl, add salt and pepper, add chicken and turn to coat with the glaze. Cover and refrigerate for at least 30 minutes, turning occasionally.
Preparation 10 Minutes Cooking 40 Minutes 2 Serves
PRAWN AND PEA RISOTTO INGREDIENTS: METHOD: 165g raw king prawns Fit the divider wall in the front container. Make a foil parcel for the prawns and put into one compartment. Put the peas into the sauce dish and put in the other side.
Preparation 15 Minutes Cooking 30 Minutes 2 Serves
SESAME SALMON NOODLES AND STEAMED GREENS WITH COCONUT MILK AND SWEET CHILLI SAUCE INGREDIENTS: METHOD: 2 x 130g salmon fillets Brush a piece of foil with ½ tsp oil then place down salmon. Brush with the remaining oil and sprinkle with sesame seeds. Form a parcel and place in the back container leaving room for a sauce tray.
Preparation 15 Minutes Cooking 30 Minutes 2 Serves
TOMATO AND HERB BARRAMUNDI WITH POTATO AND GARLIC PEAS INGREDIENTS: METHOD: 2 x 100g Barramundi fillets Prepare the sauce: Place the tomatoes into a bowl and pour boiling water over them. When the skin splits, remove it and discard. Cut open the tomatoes and discard the seeds and core.
Preparation 10 Minutes Cooking 25 Minutes 2 Serves
STEAMED COD AND VEGETABLES WITH LEMON THYME DRESSING INGREDIENTS: METHOD: 2 x 140g thick cod fillets Lightly grease a piece of foil big enough to make a parcel, place the fish on it side by side. Add a 2g knob of butter to each, add the thyme sprigs and season with salt and pepper. Seal the foil parcel and place in the back compartment, leaving room on one side for the sauce dish.
Preparation 20 Minutes Cooking 25 Minutes 2 Serves
MUSSELS WITH GARLIC & WINE BROTH INGREDIENTS: METHOD: 350g fresh mussels, cleaned with beard removed Prepare the broth: divide the ingredients equally between the two sauce trays, stir gently and then put them into the front container with the divider wall removed.
FIND US ON SOCIAL MEDIA AND SHOW US YOUR CREATIONS! #INTELLISTEAM #MORPHYRICHARDSAU facebook.com/ morphyrichardsAUS WWW.MORPHYRICHARDS.COM.AU STEAMED TO PERFECTION 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. instagram.
