Operation Manual

33
RECIPES FOR MEAL IN ONE MENUS
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1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Risotto” key.
4 Stir when the oven indicates and again at the end of cooking.
FISH RISOTTO
Serves 4
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) white fish fillet, thinly sliced into 2” strips
1.25ml (
1
/
4
tsp) cayenne pepper
2.5ml (
1/
2
tsp) ground cumin
grated rind of
1/
2
lemon
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (
2/
3
pint) hot fish stock
salt and pepper to taste
VEGETABLE RISOTTO
Serves 4
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
50g (2oz) broccoli florets
75g (3oz) carrot, sliced
1.25ml (
1
/
4
tsp) cayenne pepper
2.5ml (
1/
2
tsp) ground cumin
grated rind of
1/
2
lemon
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (
2/
3
pint) hot vegetable stock
salt and pepper to taste
BEEF RISOTTO
Serves 4
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) beef fillet, thinly sliced into 2” strips
1.25ml (
1
/
4
tsp) cayenne pepper
2.5ml (
1/
2
tsp) ground cumin
grated rind of
1/
2
lemon
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (
2/
3
pint) hot beef stock
salt and pepper to taste
CHICKEN RISOTTO
Serves 4
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) chicken fillet, thinly sliced into 2” strips
1.25ml (
1
/
4
tsp) cayenne pepper
2.5ml (
1/
2
tsp) ground cumin
grated rind of
1/
2
lemon
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (
2/
3
pint) hot chicken stock
salt and pepper to taste
d-2 RISOTTO
R-654M O/M & C/B 07/02/2001 08:35 Page 33