Handleiding JML GoChef 8 in 1 Cooker (pagina 7 van 36) (Engels)

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Vergroot

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Pagina verder

Recip

Guid

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8 i 1 Cooker

Content

Mornin Treat

Porridge 3

Scrambled Eggs with Spinach 4

Ligh Bite

Quesadillas 5

Mexican Chicken 6

Paprika Chicken Goujons 7

Quic & Eas

Pea and Mint Risotto 8

Prawn and Sesame Stir Fry 9

Pasta with Cherry Tomato Sauce 10

Pasta with Cheese Sauce 11

Salmon Kedgeree 12

Classi Main

Roast Lemon Chicken

Steamed Herb Chicken with New Potatoes 14

Beef Stew 15

Roast Rib of Beef 16

Peppered Steaks with Roasted Vegetables 17

Pulled Pork Belly 18

Pork Chops with Sage, Apple, Onions and Potatoes 19

Slow Cooked Lamb Shanks 20

Steamed Asian Salmon 21

Vegetable and Chickpea Curry 22

Side

Boston Baked Beans 23

Triple-Cooked Chips 24

Baked Potato 25

Fondu

Cheese Fondue

Chocolate Hazelnut Fondue 27

Sweet

Raspberry Fridge Jam 28

Easy Rice Pudding 29

Cream Custard Puddings 30

Chocolate and Walnut Steam Puddings 31

Apple Fritters 32

Welcom...

This recipe guide will help you to get the most out of your GoChef™.

From healthy breakfasts to hearty lunches, tasty snacks to indulgent

desserts - there’s a recipe for every occasion!

There’s such a great selection to choose from. There are simple recipes for

when you just need something quick, and more detailed recipes, great for

testing your culinary skills and impressing your friends with the results.

Each recipe comes with easy-to-follow instructions and a detailed list of

ingredients to ensure you get the best, most mouth-wateringly delicious

meals to enjoy.

Ingredients

80g porridge oats

250ml water

250ml semi-skimmed

milk

Pinch of salt

To serve:

Fresh fruit

Chopped nuts

Porridg

Serve 2

Method

Tip the porridge oats into GoChef™ and add the water,

skimmed milk and salt. Set the temperature to 220°C

and bring to the boil, stirring continuously. When boiling,

turn the machine down to 120°C. Place the lid on top

and simmer for 3-5 minutes or until the porridge is

creamy.

Serve with fresh fruit and chopped nuts.

Ingredients

2 tbsp olive oil

200g baby spinach

8 eggs, whisked

2 tbsp grated parmesan

1/2 tsp chilli ﬂakes

Scramble Egg

wit Spinac

Serve 4

Method

Heat GoChef™ to 160°C. Add the oil and spinach. Stir fry

for one minute until the spinach has wilted.

Add the eggs and turn GoChef™ down to 140°C. Cook,

stirring occasionally until the egg sets. Stir in the

parmesan cheese and the chilli ﬂakes.

Ingredients

100g cheddar cheese,

grated

2 spring onions, sliced

1 red pepper, diced

1 red chilli, de-seeded

and ﬁnely chopped

1 avocado, peeled, and

with the stone removed,

cut into small cubes

40g fresh coriander,

roughly chopped

2 tortillas

Salt and black pepper

To serve:

Sour cream

Salsa

Quesadilla

Serve 1

Method

Mix all the ingredients except for the tortillas in a large

bowl.

Place one tortilla into the GoChef™. Spread the ﬁlling

over the tortilla and season with salt and black pepper.

Top with another tortilla and turn GoChef™ on to 140°C.

Cook for 2 minutes until the underneath tortilla is

brown.

Carefully ﬂip the tortillas over and cook for a further

two minutes until the underside is brown. Remove and

cut into quarters. Serve immediately with sour cream

and salsa.

Ingredients

2 tbsp olive oil

1 onion, peeled and diced

2 cloves garlic, peeled

and ﬁnely chopped

2 red peppers, de-seeded

and sliced

4 chicken breasts, cut

into chunks

400g can of chopped

tomatoes

2 x 400g can of kidney

beans

1/2 tsp hot chilli powder

1 tbsp ground coriander

2 tsp ground cumin

1 tsp dried oregano

Salt and black pepper

To serve:

Tortilla chips

Sour cream

Guacamole

Mica

Chicke

Serve 4-6

Method

Turn your GoChef™ to 140°C. Add the oil and fry the

onions, garlic and red peppers for 5 minutes, stirring

occasionally. Turn GoChef™ up to 160°C. Add the

chicken and cook for a further 5 minutes, stirring

occasionally.

Add the tomatoes, kidney beans, chilli powder, coriander,

oregano and cumin. Season with salt and black pepper.

Turn GoChef™ up to 220°C. When the food is boiling,

turn down to 110°C. Place on the lid and simmer for 30-

40 minutes.

Serve with corn tortilla chips, sour cream and

guacamole.

Ingredients

4 chicken breasts, sliced

into 2cm pieces

100g plain ﬂour

1 tsp paprika

2 eggs, lightly beaten

200g breadcrumbs

2.8 litres of vegetable oil

Salt and black pepper

Paprik

Chicke Goujon

Serve 4

Method

Fill GoChef™ with vegetable oil, up to the mark inside

the non-stick bowl. Heat up to 200°C.

In a bowl, mix together the ﬂour, paprika, salt and

pepper. Tip on to a large ﬂat plate. Tip the beaten

egg on to another plate and then add a third for the

breadcrumbs.

Dip the chicken breast slices into the ﬂour mixture.

Shake off the excess, then dip into the egg, then cover

with breadcrumbs. Place the coated chicken pieces

into the frying basket and place into the hot oil for 5-7

minutes, or until crisp, golden and cooked through.

If the oil is getting too hot, turn GoChef™ down to

180°C. Drain on kitchen paper and serve immediately.

Ingredients

170g frozen peas

4 tbsp fresh mint

2 cloves of garlic

1.5 litre vegetable stock

1 onion, peeled and ﬁnely

diced

350g risotto rice

125ml white wine

Zest and juice of one

lemon

To serve:

Parmesan cheese

Extra virgin olive oil

2 tbsp olive oil

Pe & Min

Risott

Serve 4

Method

Put the peas, mint and garlic into a food processor with

2 tbsp of the vegetable stock and mix. Set aside.

Turn GoChef™ to 120°C. Fry the onions for 10 minutes

until soft. Increase the heat to 140°C. Add the rice and

cook for 2 minutes, stirring continuously. Add the wine

and let it bubble until completely evaporated.

Turn GoChef™ down to 120°C. Add a ladle of stock and

stir until the stock has evaporated, add another ladle

and again stir until evaporated. Continue until the rice is

creamy and just cooked through. This should take about

20 minutes.

Stir in the pea and mint puree, stir in the zest and juice

of one lemon and serve with parmesan cheese and olive

oil.

Ingredients

2 tbsp groundnut oil

1 tsp ginger paste

2 spring onions

2 cloves of garlic, peeled

and sliced

1 large red chilli, ﬁnely

sliced

180g large king prawns

300g mixed stir fry

vegetables

2 tbsp dark soy sauce

2 tbsp dry sherry or rice

wine vinegar

1 tbsp honey

1 tbsp toasted sesame

seeds

To serve:

Cooked noodles

Praw &

Sesam

Stir Fr

Serve 2

Method

Turn GoChef™ to 160°C and add the oil. When hot, add

the ginger paste, spring onions, garlic and chilli. Stir fry

for 1 minute. Add the prawns and stir fry for 1-2 minutes

or until pink. Remove with a slotted spoon and set aside.

Add the vegetables. Stir fry for one minute until the

vegetables start to wilt. Return the prawns to the pan.

Add the soy sauce, sherry and honey and stir fry for a

further minute.

Sprinkle with the sesame seeds and serve with noodles.

Ingredients

220g spaghetti

2 tbsp olive oil

1 clove garlic, crushed

300g cherry tomatoes

100g olives

Salt and black pepper

To serve:

Extra virgin olive oil

Basil leaves

Past wit

Cherr Tomat

Sauc

Serve 2

Method

Fill GoChef™ with 1 litre of water and turn the

temperature up to 240°C. When the water is boiling,

add the spaghetti and cook for 10 minutes, stirring

occasionally. When most of the water has evaporated

and the pasta is cooked, stir in the garlic, cherry

tomatoes and olives.

Stir fry for 5 minutes, adding a little water if the pasta

gets too dry. Season with salt and black pepper.

Drizzle over extra virgin olive oil and scatter over the

basil leaves to serve.

Ingredients

250g penne pasta

2 leeks, sliced

150ml crème fraiche

100g cheddar cheese,

grated

2 tbsp Parmesan cheese

Extra virgin olive oil

2 tbsp ﬂat leaf parsley,

roughly chopped

Salt and black pepper

Past wit

Chees Sauc

Serve 2

Method

Fill GoChef™ with 1 litre of water and turn the

temperature to 240°C. When the water is boiling, add

the pasta and cook for 10 minutes, stirring occassionally.

When most of the water has evaporated and the pasta is

cooked, stir in the leeks.

Stir fry for 5 minutes, adding a little water if the pasta

gets too dry. Stir in the crème fraiche, grated cheese

and parmesan.

Season with salt and black pepper. Drizzle over the extra

virgin olive oil and scatter over the ﬂat leaf parsley, then

serve.

Ingredients

1 bunch of spring onions,

ﬁnely sliced

1 garlic clove, peeled and

ﬁnely diced

2cm piece of ginger,

peeled and grated

2 tbsp curry powder

1 tbsp mustard seeds

12 cherry tomatoes,

halved

300g rice

300g salmon, skinned

and cut into 2cm chunks

1 small bunch of corian-

der

1 red chili

To serve:

100ml natural yoghurt

Eggs (optional)

Salmo

Kedgere

Serve 4

Method

Turn GoChef™ to 140°C. Fry the onions and garlic for 2

minutes. Add the ginger, curry powder, mustard seeds

and cherry tomatoes. Fry for a further 2 minutes.

Add the rice, stir well and cover with 600ml of water.

Turn GoChef™ up to 220°C to bring the mixture to the

boil. When boiling, turn the temperature down to 120°C

for 15-20 minutes. 5 minutes before you ﬁnish cooking,

add the salmon chunks and place on the lid.

Turn off GoChef™ and let the kedgeree sit for 10

minutes. Stir in the coriander and red chilli. Serve with

yoghurt and hard boiled eggs.

Ingredients

2 tbsp olive oil

1kg chicken

1 tsp oregano

Juice of one lemon

Salt and black pepper

For the gravy

1 tbsp plain ﬂour

350ml chicken stock

Roas Lemo

Chicke

Serve 2-3

Method

Turn GoChef™ to 190°C and add the oil. When hot, place

the chicken inside and brown on each side. Remove the

chicken and carefully insert the low rack (be careful, as

the bowl will be very hot). Place the chicken on the rack.

Squeeze over the lemon juice, sprinkle with the oregano

and season with salt and black pepper.

Place the lid on top and cook for 50 minutes or until the

juices run clear when the thigh of the chicken is pierced

with a sharp knife. Remove and cover with foil to rest for

10 minutes before serving.

To make the gravy: Carefully remove the low rack. Stir

the ﬂour into the juices and heat the pan to 140°C. Mix

to a paste and then slowly add a little chicken stock.

When you have a smooth paste, continue adding the rest

of the stock. Heat for 2 minutes. If the gravy is too thick,

add a little more stock; if too thin, raise the temperature

to 220°C and boil until you have the right consistency.

Ingredients

4 chicken breasts

75g soft butter

Zest of one lemon

1 clove garlic, peeled and

crushed

4 tbsp ﬂat leaf parsley,

roughly chopped

1kg new potatoes

Salt and black pepper

Steame

Herb Chicke

wit New Potatoe

Serve 4

Method

Cut a slit in the top of each chicken breast. In a bowl,

mix together the butter, lemon zest, garlic and ﬂat leaf

parsley. Season with salt and black pepper. Divide the

butter mixture between each chicken breast.

Fill the GoChef™ bowl up to the mark with water and

add the high rack. Place the new potatoes on the high

rack. Turn GoChef™ up to 220°C. When the water starts

to boil, place the chicken breasts on to the rack and

place on the lid.

Turn GoChef™ down to 140°C. Cook for 15-20 minutes

until the chicken is cooked through and the potatoes are

tender.

Ingredients

4 tbsp vegetable oil

1.5kg stewing steak

3 tbsp ﬂour

1 onion, sliced

2 garlic cloves, crushed

1 tsp mustard powder

1 tbsp tomato puree

2 tbsp Worcestershire

sauce

1 tbsp redcurrant jelly

500ml ale

400g button mushrooms

Salt and black pepper

Beef

Stew

Serve 4

Method

Toss the stewing steak in the ﬂour. Heat GoChef™ to

160°C. Add 2 tbsp of oil and brown the beef in batches.

Set aside. Add the remaining 2 tbsp of oil and fry the

onion and garlic, stirring continuously. Return the meat

and stir in the mustard powder and tomato puree and

cook for 2 minutes. Add the Worcestershire sauce,

redcurrant jelly and ale. Season with salt and black

pepper.

Turn GoChef™ up to 220°C. When the food is boiling,

turn down to 110°C and place on the lid. Cook for 2.5

hours, stirring occasionally. Add the mushrooms and

simmer for a further hour with the lid off.

Ingredients

1.5kg rib of beef

2 tbsp dijon or grainy

mustard

For the gravy:

1 tbsp plain ﬂour

350ml vegetable or beef

stock

Roas

Rib of Beef

Serve 3-4

Method

Heat GoChef™ up to 220°C. Brown the beef on all sides

and then remove. Place the low rack into GoChef™ and

turn down to 190°C.

Spread the mustard over the beef and season with salt

and black pepper. Place the beef into GoChef™ on the

low rack.

Place on the lid and cook: 45 minutes for rare and 60

minutes for well-done.

Remove the beef and cover with foil. Rest for 20

minutes before serving.

For the gravy: Carefully remove the low rack and then

add the ﬂour to the juices at the bottom of GoChef™,

stir until combined. Add a little of the vegetable stock

and stir continuously. Gradually add the remaining

vegetable stock while stirring continually. Turn the

temperature up to 220°C. When the gravy is boiling,

turn the temperature down to 110°C. Let the gravy

simmer for 5 minutes.

Ingredients

2 lamb steaks

2 tbsp olive oil

1/2 tsp black pepper

3 courgettes, sliced into

1cm rounds

2 red peppers, de-seeded

and sliced

2 red onions, peeled and

quartered

1 clove garlic, peeled and

minced

1 tsp dried oregano

Salt and black pepper

To serve:

Vegetables

Peppere Steak

wit Roaste

Vegetable

Serve 2

Method

Rub the steaks with the olive oil and black pepper.

Season with salt.

Turn GoChef™ to 160°C. Heat the oil and add the

courgettes, red pepper, onions, garlic and oregano.

Season with salt and black pepper. Stir fry for 5 minutes.

Carefully put the high rack over the vegetables (be

careful, the bowl will be very hot) and add the steaks.

Put on the lid and cook for 3 minutes each side. Remove

and rest for 5 minutes.

Serve with the vegetables.

Ingredients

1.5kg belly of pork

Sprig of rosemary

Salt and black pepper

To serve:

4-6 burger buns

BBQ sauce

Coleslaw

Pulle

Por Bell

Serve 4-6

Method

Heat GoChef™ to 220°C. When hot, lay the belly of pork,

fat side down and fry for 5 minutes until brown. Be

careful, it will spit.

Remove and place the low rack into GoChef™ (be

careful, the non-stick bowl will be very hot). Place the

belly of pork, fat side up, on to the rack. Season with salt

and freshly ground black pepper, and top with the sprig

of rosemary.

Place the lid on and slow roast at 110°C for 3.5 hours or

until tender.

Remove from GoChef™ and let the pork rest for 20

minutes. If you want crispy crackling: When the pork has

cooled down, remove the fat from the top of the pork.

Carefully remove the low rack from GoChef™ and turn

the temperature up to 220°C and put the crackling in,

fat side down and cook until brown.

Shred the pork and serve with burger buns, BBQ sauce

and coleslaw.

Ingredients

2 pork chops

1 tbsp olive oil

2 red onions, cut into

wedges

1 clove garlic, peeled and

ﬁnely chopped

100g new potatoes,

halved

2 tbsp fresh sage, ﬁnely

chopped or 1 tbsp dried

sage

2 apples, cored and cut

into wedges

150ml vegetable stock

Salt and black pepper

Por Chop

wit Sag, Appl,

Onion & Potatoe

Serve 2

Method

Rub the pork chops with olive oil and season with salt

and black pepper. Heat GoChef™ to 220°C. Fry the pork

chops on each side for 1 minute, then set aside.

Place the red onions, potatoes, chopped sage and apple

into GoChef™ and fry on 140°C for 5 minutes. Add the

vegetable stock. Carefully place on the high rack (be

careful as the bowl will be very hot) and then place on

the pork chops. Put the lid on and cook for 10 minutes

until the pork chops are cooked through.

Remove the pork chops and cover with foil to rest. Turn

the heat up to 190°C and continue to cook the potato

and onion mixture until all the liquid has evaporated, the

vegetables begin to brown and the potatoes are cooked

through. Season with salt and black pepper and serve

with the pork.

Ingredients

2 tbsp olive oil

4 lamb shanks

2 red onions, chopped

2 garlic cloves, crushed

120ml red wine

2 x 400ml can chopped

tomatoes

400ml lamb or chicken

stock

2 sprigs of thyme

1 sprig of rosemary

Salt and black pepper

To serve:

Mashed potato

Slow Cooke

Lamb Shank

Serve 4

Method

Pour the oil to GoChef™ and heat to 220°C. Add the

lamb shanks and brown on all sides. Remove and set

aside. Add the oil, onions and garlic and turn GoChef™

down to 140°C. Fry for 3 minutes. Return the meat to

the pan.

Add the wine to GoChef™ and cook until almost

evaporated. Add the tomatoes, chicken stock, thyme and

rosemary. Season with salt and black pepper. Turn up to

220°C, and when boiling, turn down to 110°C. Place on

the lid and cook for 3 hours or until the lamb is tender

and falling off the bone. Serve with mash potato.

Ingredients

2 salmon ﬁllets, about

150g each

1 carrot, peeled and cut

into strips

1 spring onion, ﬁnely

sliced

2 baby pak choi,

quartered

2cm piece of ginger,

peeled and ﬁnely

chopped

1 garlic cloves, peeled

and crushed

1 tablespoon of sweet

chilli sauce

Grated zest and juice of

one lime

2 tbsp soy sauce

Steame Asia

Salmo

Serve 2

Method

Place the salmon ﬁllets, carrots, spring onions and pak

choi on a large piece of square foil. Scatter the garlic,

ginger and lime zest over the ﬁsh and vegetables.

Drizzle over the sweet chilli sauce and soy sauce.

Loosely seal into parcels so there is enough room for

the ﬁsh to cook in the steam.

Fill GoChef™ with water up to the mark and place on the

high rack. Turn the heat to 220°C. When the water is

boiling, turn GoChef™ down to 160°C. Place the parcels

on to the high rack. Cover with the lid and cook for 15

minutes or until the ﬁsh is cooked through.

Ingredients

2 tbsp olive oil

1 onion, chopped

1 cauliﬂower, broken into

small ﬂorets

1 small broccoli, broken

into small ﬂorets

400g can of chickpeas

400g can of chopped

tomatoes

1 tsp chilli paste

2 handfuls of fresh

coriander

100g baby spinach leaves

To serve:

4 tortillas

Natural yoghurt

Lime

Vegetabl &

Chickpe Curr

Serve 4

Method

Heat GoChef™ to 160°C. Add the oil and onion. Stir fry

for 5 minutes until the onion is soft. Add the cauliﬂower

and broccoli and stir fry for 2 minutes. Add 100ml of

water and cook for 5 minutes with the lid on until the

vegetables are tender.

Stir in the tomatoes, chilli and chickpeas. Turn GoChef™

up to 220°C. When boiling, turn down to 120°C, place on

the lid and simmer for 10 minutes.

Meanwhile, place the high rack on to the non-stick bowl

(be careful, the bowl will be extremely hot). Wrap the

tortillas in foil and place on the rack and replace the lid.

Remove the tortillas and the high rack. Stir in the

spinach and coriander. Cook for a further 1 minute.

Serve with yoghurt, lime and the steamed tortillas.

Ingredients

1 tbsp vegetable oil

2 red onions, peeled and

ﬁnely sliced

120g lardons

2 cloves

2 tsp mustard powder

300g passata

3 tbsp red wine vinegar

2 tbsp dark muscovado

sugar

1 tsp paprika

2 x 400g can of

cannellini beans

Salt and black pepper

Bto

Bake Bean

Serve 4

Method

Pour the oil into GoChef™ and heat to 160°C. Add

the onions and stir fry for 5-7 minutes until soft and

browned. Add the lardons and stir fry for a further 3

minutes.

Add the remaining ingredients. Turn GoChef™ up to

220°C to boil. Turn down to 110°C, place on the lid and

simmer for 30-40 minutes. Season with salt and black

pepper.

Ingredients

400g potatoes, such as

maris piper, peeled and

cut into chips about 1cm

thick

Vegetable oil

2.8 litres of vegetable oil

Tripl-Cooke

Chip

Serve 2

Method

Wash the chips in water to remove the starch.

Fill the GoChef™ bowl with water and turn on to 220°C.

When boiling, add the chips. Turn GoChef™ down to

120°C and simmer for 5 minutes.

Allow the bowl to cool completely, then empty the water

and dry. Return to the power base and then ﬁll up to the

marker with vegetable oil. Heat up to 140°C, and place

the chips into the frying basket. Cook for 5 minutes until

cooked but not coloured.

Remove the chips, drain and pat dry with kitchen towel.

Pop the chips into the fridge for 30 minutes.

Heat the GoChef™ to 180°C. Place the chips into the

frying basket and cook until crisp and golden. Serve

immediately.

Ingredients

1 large potato approx

300g (such as King

Edwards)

1 tbsp olive oil

1/2 tsp sea salt

Bake Potat

Serve 1

Method

Prick the potato several times with a fork. Rub with the

olive oil and sprinkle over with sea salt.

Fill the bottom of GoChef™ with 150ml water. Place the

low rack into GoChef™ and put the potato on to the rack.

Turn GoChef™ on to 220°C, place on the lid, and cook

for 40-45 minutes, topping up with water when needed,

until the potato is cooked through.

For a crispier skin, let the water evaporate 5 minutes

before the potato is cooked and continue for the ﬁnal 5

minutes.

Ingredients

2 cloves of garlic, peeled

700ml white wine

1 tsp lemon juice

650g cheddar cheese,

grated

650g emmental cheese,

grated

2 tbsp kirsch (optional)

2 tsp cornﬂour

To serve:

Toasted bread

Chees Fondu

Serve 4-6

Method

Rub the GoChef™ bowl with the garlic. Pour in the wine

and lemon juice. Turn GoChef™ up to 220°C and bring to

the boil. Lower the heat to 110°C and add a little of both

cheeses. Stir until melted. Repeat with the remaining

cheese.

Mix the cornﬂour with the kirsch or a little water. Add to

the cheese mixture and cook on 120°C until the mixture

is smooth. Don’t let the mixture boil; if GoChef™ gets

too hot, turn down to 110°C.

Serve immediately with chunks of toasted bread.

Ingredients

500ml double cream

120ml milk

2 tbsp brown sugar

2 tbsp golden syrup

1 tsp vanilla essence

300g dark chocolate, cut

into small pieces

200g Nutella (optional)

1 tablespoon brandy

(optional)

To serve:

Marshmallows

Strawberries

Biscotti

Sponge cake

Chocolat

Helnu

Fondu

Serve 4-6

Method

Put the cream, milk, sugar, syrup and vanilla essence

into GoChef™ and turn to 160°C and bring to the boil,

stirring continuously. Boil for one minute.

Turn off the heat and stir in the chocolate. Whisk until

smooth. Stir in the Nutella, and the brandy if you decide

to use it.

Serve immediately with plates of marshmallows, fruit,

biscotti and sponge cake.

Ingredients

1kg raspberries

500g granulated or jam

sugar

Raspberr

FridgJa

Make 4  340 jar

Method

Put half the fruit into a bowl and mash with a potato

masher. Pour into GoChef™ along with the remaining

fruit and the sugar. Turn GoChef™ to 120°C and stir

continuously until the sugar has dissolved.

Turn the heat up to 220°C, put on the lid and boil for

5 minutes. Turn off the heat and leave to cool for 10

minutes. Stir and put into sterilised jars. The jam will

keep in the fridge for 2 weeks.

Ingredients

170g pudding rice

100g sugar

1 litre semi-skimmed milk

1 tsp vanilla essence

Pinch of grated nutmeg

Zest of one lemon

To serve:

Strawberry or raspberry

jam

Eas Ric

Puddin

Serve 4-6

Method

Mix together the rice, sugar, milk and vanilla essence

and then pour into GoChef™. Sprinkle the top with

nutmeg and add the lemon zest.

Turn GoChef™ to 220°C. Bring to the boil and then

turn down GoChef™ to 110°C. Cook for 1 hour stirring

occasionally. Serve immediately with a dollop of jam.

Ingredients

100g caster sugar

6 egg yolks

500ml double cream

Zest of an orange

1 tsp vanilla essence

Crea

Custar

Pudding

Serve 6

Method

In a large bowl, beat together the sugar and egg yolks

using an electric whisk, until pale and ﬂuffy. Add the

cream, orange zest and vanilla essence. Strain through a

sieve into a large jug.

Fill 6 ramekins. Place the low rack into GoChef™ and

place the ramekins on the rack. Fill GoChef™ with

hot water until it comes half way up the sides of the

ramekins. Turn GoChef™ to 140°C and cook for 30-35

minutes with the lid on or until the puddings are wobbly

in the middle.

Remove and let the puddings chill before serving.

Ingredients

40g cocoa powder

3 eggs

175g soft butter, plus

more for greasing the

ramekins

175g caster sugar

115g self-raising ﬂour

1 heaped tsp baking

powder

2 tbsp chopped walnuts

To serve:

Custard or double cream

Chocolat &

Walnu Stea

Pudding

Make 6

Method

In a large bowl, mix the cocoa powder with a little hot

water to form a paste. Add the remaining ingredients

and mix with a hand whisk until light and ﬂuffy. Rub

butter into 6 ramekins and then divide the mixture

between each of them.

Turn GoChef™ to 190°C and place the low rack into the

bowl. Put the ramekins on to the rack. Place the lid on

top and bake for 15-20 minutes or until a skewer, when

inserted into a pudding, comes out clean. Remove and

serve with custard or double cream.

Ingredients

2.5 litres vegetable oil

100g plain ﬂour

2 tsp baking powder

2 tsp cornﬂour

50ml milk

1 apple, cored and

chopped

2 tbsp caster sugar

1/2 tsp ground cinnamon

Appl Fritter

Serve 2

Method

Whisk the ﬂour, baking powder and cornﬂour in a large

bowl. Add enough milk to reach the consistency of

yoghurt.

Pour the vegetable oil into GoChef™ until it reaches the

ﬁll line and heat to 220°C.

Dip the apple into the batter mixture and place on to a

plastic spatula. Place carefully into the oil and fry for 2

minutes until golden. Remove and drain on some kitchen

towel. Dust with caster sugar and ground cinnamon.

Serve immediately.

Note

Recip

Guid

Recip

Guid

Recip

Guid

8 i 1 Cooker

Distributed by JML

JML, Unit 1 Eastside, Port of Tyne, South Shields. NE33 5SP

info@JMLgroup.co.uk Freephone 0800 781 7831

JML GoChef 8 in 1 Cooker Handleiding

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