Morphy Richards Intellisteam Quick guide

STEAMED TO
PERFECTION
INTELLISTEAM RECIPE E-BOOK
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.
20 RECIPES FOR YOUR
DESSERT RECIPES
Chocolate Fondant
Berry Compote
Cinnamon Pears
Ginger and Banana Sponge Pudding
with Sticky Toffee Sauce
VEGETABLE RECIPES
Potato, Spinach and Chickpea Curry with
Coconut Rice
Leek and Feta Stuffed Capsicum with Spring
Onion and Pine Nut Couscous
Singapore Noodles with a Piquant Sauce
MEAT RECIPES
Penne Pasta with Chilli Chorizo Sauce
Moroccan Lamb with Fruit & Nut Couscous
and Salsa
POULTRY RECIPES
Hoisin Duck with Egg Noodles and
Steamed Chinese
Warm Chicken and Quinoa Walnut Salad
Honey Sriracha Chicken Wraps
Chicken with Creamy Pesto Sauce and
Baby Vegetables
Tandoori Chicken with Zesty Cardamom
Rice
Maple-Glazed Chicken with Corn and
Crushed Butternut
SEAFOOD RECIPES
Prawn and Pea Risotto
Sesame Salmon Noodles and Steamed
Greens with Coconut Milk and Sweet
Chilli Sauce
Tomato and Herb Barramundi with Potato
and Garlic Peas
Steamed Cod and Vegetables with Lemon
Thyme Dressing
Mussels with Garlic and Wine Broth

Leaf/Pod Veg
Sauce
Rice
Eggs
Poultry
Fish
Root Vegetables
Keep Warm
Preset Cooking Times
The Intellisteam features 8 preset cooking times
as a starting guide to cooking your perfect meal

17
MinutesMinutes
2
Serves
15
Preparation Cooking

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. Cover the
pan with the lid.
Set the time using the sauce preset (30
minutes) and adjust to 17 minutes.
When ready remove the moulds using oven
gloves and leave to rest for 2 minutes on
the work surface.
Put a side plate over the top of the fondant
and invert. Put the plate on the work surface
and very carefully remove the mould.
Serve warm with cream or ice cream.
METHOD:
Grease the inside of two 200ml pudding
moulds or ramekins.
Put the cocoa into one mould and evenly
coat the sides and base, then tip into the
other mould and repeat.
Put the butter and chocolate into a
heatproof bowl and melt over a pan of
simmering water. Don’t allow the bottom
of the bowl to touch the water. Stir
occasionally then leave to cool.
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
1 tbsp plain flour
CHOCOLATE FONDANT

10
MinutesMinutes
2
Serves
5
Preparation Cooking

METHOD:
Put the fruit in the rice tray and sprinkle on
the sugar.
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.
Serve warm or cold with crème fraiche, ice
cream or cream.
INGREDIENTS:
100g blueberries
100g strawberries, hulled and halved
lengthways
100g blackberries
100g raspberries
1 tbsp caster sugar
To Serve: Crème fraiche, ice cream
or fresh cream
BERRY COMPOTE

22
MinutesMinutes
2
Serves
5
Preparation Cooking

METHOD:
Peel the pears, cut in half lengthways and
remove the core.
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.
When ready serve warm or cold with a little
of the juice from the foil and fresh cream or
crème fraiche.
INGREDIENTS:
2 firm pears
1 tbsp lemon juice
Pinch of cinnamon
To Serve: Crème fraiche or fresh
single cream
CINNAMON PEARS

35
MinutesMinutes
2
Serves
25
Preparation Cooking

METHOD:
Lightly grease 2 x 200ml ramekins.
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.
In a mixing bowl, cream together the butter and
sugar until light and fluffy. Gradually beat in the
egg, then stir in the vanilla extract.
Combine the flour, ginger and salt and fold into
the creamed mixture using a metal tablespoon. Stir
in the mashed banana.
Spoon the creamed mixture into each ramekin and
level the tops. Cover tightly with pieces of greased
foil.
Put the ramekins in the back container.
Position the divider wall in the front container
then prepare the sauce: Put the butter, sugar and
golden syrup in the sauce tray and place in one
compartment. Cover both pans with the lids.
Set time for puddings using the sauce preset (30
minutes) and adjust to 35 minutes.
Set the time for the sauce using the sauce preset
(30 minutes).
When ready remove the ramekins using oven
gloves and run a knife around the ramekin edge to
loosen the puddings. Invert puddings using a side
plate over the top of each ramekin.
Stir the sauce thoroughly and spoon over each
pudding.
Serve warm with ice cream or custard.
INGREDIENTS:
1 piece stem ginger in syrup,
plus 2 tbsp syrup from the jar
35g softened unsalted butter,
plus extra for greasing
35g light muscovado sugar
1 medium egg, beaten
¼ tsp vanilla extract
35g self-raising flour, sifted
¼ level tsp ground ginger
Pinch salt
80g ripe banana, mashed
1½ tbsp golden syrup
SAUCE:
10g unsalted butter
10g light muscovado sugar
1½ tbsp golden syrup
To Serve: vanilla ice cream
or custard
GINGER AND BANANA
SPONGE PUDDING WITH
STICKY TOFFEE SAUCE

60
MinutesMinutes
2
Serves
15
Preparation Cooking

METHOD:
In a non-metallic bowl, mix the chopped
tomatoes with the onion, garlic, ginger, salt
and spices.
Add the potatoes and chick peas, cover
with cling film and refrigerate for 30
minutes.
Stir in 100ml of the coconut milk then
transfer the tomato mixture to the rice tray
and place in the back compartment.
Put the divider into the front compartment.
Put the rice and 150ml coconut milk
into a sauce dish, stir and place in one
compartment. Put the baby spinach into the
other compartment. Cover both pans with
the lids.
Set time for curry using root vegetables
preset (28 minutes) and adjust to
60 minutes.
Set rice preset (40 minutes) and adjust to
28 minutes.
Set the time for the spinach using the leaf
and pod preset (16 minutes) and adjust to
12 minutes.
When ready, gently stir the spinach through
the curry, fluff the rice with a fork and serve
with natural yogurt and naan bread.
INGREDIENTS:
200g can chopped tomatoes
100g onion, very finely chopped
2 garlic cloves, crushed
1 tbsp fresh ginger, finely grated
¼ tsp salt
1½ tsp hot chilli powder
1 tsp cumin
1 tsp turmeric
200g peeled Russett potatoes, cut into
10mm cubes
400g can chickpeas, drained and rinsed
250ml light coconut milk
100g basmati rice, rinsed and drained
130g baby spinach leaves
To Serve: natural yogurt and
naan bread.
POTATO, SPINACH AND
CHICKPEA CURRY WITH
COCONUT RICE

20
MinutesMinutes
2
Serves
25
Preparation Cooking

METHOD:
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.
Combine leek, parsley and olive oil, add in the
Parmesan and breadcrumbs. Mix in the Feta
cheese and season with salt and pepper to taste.
Stuff the mixture into the capsicum.
Remove the divider wall from the front container
and place the capsicum inside.
Put the couscous, vegetable powder and the water
into the rice tray. Stir in the spring onions and pine
nuts. Put the rice tray in the back container and
cover both pans with the lids.
Set time for couscous using the rice preset (40
minutes) and adjust to 20 minutes.
Set time for capsicum using the leaf and pod
preset (16 minutes) and adjust to 20 minutes.
When cooked allow to stand for 5 minutes. Fluff
up the couscous with a fork and garnish with the
parsley.
INGREDIENTS:
2 x 110g red capsicum
80g white part of leek, finely
chopped
1 tbsp parsley, chopped
1 tbsp olive oil
10g Parmesan cheese, finely
grated
10g fresh white breadcrumbs
50g Feta cheese,
finely crumbled
Salt and freshly ground black
pepper
100g couscous
1 level tsp vegetable
stock powder
90ml water
20g spring onions,
finely chopped
10g pine nuts
Garnish: parsley sprigs
LEEK AND FETA STUFFED
CAPSICUM WITH SPRING
ONION AND PINE NUT
COUSCOUS

20
MinutesMinutes
2
Serves
20
Preparation Cooking

METHOD:
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.
Put the onion, capsicum, snow peas,
cashew nuts and garlic in a mixing bowl
and add the sesame oil. Stir well so that all
the vegetables are coated. Fit the divider
wall to the front container and put the
vegetables in one compartment.
Mix the sauce ingredients in a sauce dish
and place in the other compartment. Cover
both pans with the lids.
Set the time for the noodles using the
rice preset (40 minutes) and adjust to 15
minutes.
Set the time for the vegetables using the leaf
and pod preset (16 minutes) and adjust to
18 minutes.
Set the time for the sauce using the sauce
preset (30 minutes) and adjust to 20
minutes.
When ready, gently stir the noodles and
divide between two plates. Stir the sauce
then spoon 1 tbsp over the noodles. Serve
the vegetables on top with another spoonful
or two of the sauce.
INGREDIENTS:
2 x 150g sachets thin hokkien noodles
2 tsp mild curry powder
2 tbsp water
100g onion, sliced
80g red capsicum, sliced
80g yellow capsicum, sliced
100g snow peas
50g cashews
2 cloves garlic, crushed
2 tbsp sesame oil
SAUCE:
2 tbsp light soy sauce
3 tbsp Sriracha hot chilli sauce
4 tbsp lime juice
2 tsp clear honey
SINGAPORE NOODLES
WITH A PIQUANT SAUCE

45
MinutesMinutes
2
Serves
15
Preparation Cooking

METHOD:
Prepare the sauce: Mix the onion, garlic,
chilli, chorizo and parsley with the passata
and add freshly ground black pepper.
Remove the divider wall from the front
container. Divide the tomato sauce equally
between the two sauce dishes and place in
the front container.
Put the penne into the rice tray, cover with
boiling water, stir and then carefully place
in the back container. Cover both pans with
the lids.
Set time for penne using rice preset
(40 minutes) and adjust to 29 minutes.
Set time for sauce using the dual button and
sauce preset (30 minutes) and adjust to 45
minutes.
When ready, carefully drain the penne, then
return to the rice tray. Pour over the sauce,
adjust the seasoning if necessary and serve
sprinkled with a little Parmesan cheese.
INGREDIENTS:
150g Penne pasta
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
PENNE PASTA WITH
CHILLI CHORIZO SAUCE

30
MinutesMinutes
2
Serves
30
Preparation Cooking