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˜ Recipes
˜ Stew
Beef in red wine
x 2–3
Ingredients
500 g
Beef (boneless ribs, chopped)
1.5 tsp
Salt
0.5 tsp
Black pepper powder
2 tbsp
Cooking oil
1
Onion (cubed)
2
Carrot (cubed)
100 g
Mushroom (chopped)
300 ml
Red wine
500 ml
Chicken stock
1 tsp
Dried basil leaf
Preparation
In a bowl, marinate the beef with salt and
pepper. Set aside for 20 minutes in the
fridge.
Add 2 tablespoons of cooking oil to the
cooking pot. Preheat the induction hob to
power level 1600 W (see "Power level and
temperature setting").
Add the beef and cook it until it is light
brown. Transfer to a plate.
Add onion, carrot and mushroom to the
cooking pot. Stir for 5 minutes.
Pour in red wine, chicken stock, cooked beef
and basil leaf. Press
mode (see "Cooking modes"). Cook for
2 hours. Stir regularly.
˜ Simmer
Chicken and mushroom risotto
x 2–3
Ingredients
400 g
Skinless chicken breast fillets (cubed)
1.5 tsp
Salt
0.5 tsp
Black pepper powder
2 tbsp
Cooking oil
to change to stew
50 g
Butter
2 cloves
Garlic (minced)
1
Onion (cubed)
200 g
Mushroom (sliced)
1 tsp
Dried basil leaf
250 g
Risotto rice
150 ml
White wine
1 l
Chicken stock
75 g
Parmesan cheese, finely grated
Preparation
In a bowl, marinate the chicken with salt and
pepper. Set aside for 15 minutes.
Add 2 tablespoons of cooking oil to the
saucepan. Preheat the induction hob to
power level 1400 W (see "Power level and
temperature setting").
Add the chicken and cook it until light brown.
Transfer to a plate.
Add half of the butter to the saucepan. Add
the garlic, onion, mushroom and dried basil
leaf. Stir regularly for 5 minutes or until the
onion is softened and the mushrooms are
lightly browned.
Add the rice and the white wine. Stir until the
liquid is reduced by half.
Add half of the chicken stock. Stir regularly.
Press
to change to simmer mode
(see "Cooking modes"). Cook for
15 minutes.
Add a little water when necessary.
Add chicken and the second half of the
chicken stock. Stir regularly.
Cook for 13 minutes.
When the rice is done, stir in the Parmesan
cheese and the remaining butter.
GB/IE/NI
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