Russell Hobbs 21850-56 Manual De Instrucciones página 12

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
salmon fillets (with skin)
2
paprika
1t
ground cumin
½ t
soft brown sugar
1t
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.
chocolate brownie cake
unsalted butter
170g
sugar
340g
cocoa powder
170g
milk chocolate drops
110g
to serve:
vanilla ice cream (optional)
Melt the butter in a pan over a low heat. Line the bowl with buttered foil. Whisk the melted
butter, sugar, cocoa powder, flour, eggs, vanilla and salt in a dish. Fold in the chocolate drops.
Put the batter into the foil inside the bowl. Close the lid. Select o on the menu. Set the cooking
time to 1 hour 30 minutes. Press the v button. The cake should be firm round the edges and
slightly gooey in the centre. Serve the cake warm, topped with ice cream.
irish stew with goats cheese dumplings
for the stew:
lamb shoulder (cooked)
1.8k
streaky bacon
250g
lamb stock
950m
large onion, chopped
1
celery, chopped
2 L
tomato purée
2 T
for the dumplings:
self raising flour
100g
suet
50g
water
75m
goat's cheese (soft)
40g
dried marjoram
1t
for the stew:
Remove the meat from the bone. Cut the meat and bacon into bite-sized chunks. Open the lid.
Select S on the menu, and press v. Add the stock. Bring to the boil, stirring. Simmer for 10
minutes. Transfer the stock to a jug. Add the oil. Add the onion and sauté till soft. Add the meat,
garlic, herbs and other vegetables, and cook for 5 minutes. Add the stock. Add the tomato purée.
Press w twice to stop the program. Close the lid. Select j.
for the dumplings:
Mix all the ingredients by hand. Divide the mixture into 6 balls. Rest for 20 minutes.
to finish:
Make a smooth paste with the cornflower and a little water in a cup. 30 minutes before cooking
ends, open the lid. Stir the paste into the stew. Add the dumplings. Close the lid. Wait till the
program ends, then serve. A fabulous bowl of comfort food!
1t olive oil
1t chilli powder
1 p salt and pepper
lemon
1
3 E
1t vanilla essence
1 p salt
plain flour
75 g
1 T olive oil
3 c garlic (crushed)
salt and pepper
carrots, chopped
2
2 s rosemary, chopped
1 T cornflour
1t baking powder
1t salt
1t dried parsley
1t dried thyme
1t black pepper
12
R fish
o cake
j stew