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Turbotronic TT-DPC9 Manual

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8
CHINESE BELLY PORK
Cooking time: 20 minutes
Ingredients:
• 1 kg pork belly, rind removed, cut into
5cm pieces
• 2 tsp dark soy sauce
• 50 ml rice wine
• 1 tsp vegetable oil
• 2 garlic cloves
• 1 1/2 cm of root ginger, peeled and cut
into matchsticks
• 1/4 tsp chilli flakes
• 2 tbsp Chinese black or Balsamic vinegar
• 50g soft brown sugar
• 225ml vegetable stock
• 1 red chilli, sliced and soaked in rice wine for
1 hour, then drained.
• Toasted sesame seeds and spring onions to serve
Instructions:
Serves
2-3
1. Toss the pork with the soy and 50ml
of the rice wine. Leave to marinate in
a bowl for at least 1 hour or overnight
in the fridge.
2. Press the SAUTE FUNCTION and
add vegetable oil. Press SAUTE
FUNCTION and adjust timer for 3
minutes. If further cooking is required,
press CANCEL and press the SAUTE
FUNCTION for another 3 minutes of
cooking time.
3. Brown the pork, in batches with the
lid off. Set aside.
4. Add the garlic, ginger and chilli for
2-3 minutes until golden.
5. Press CANCEL.
6. Dissolve a vegetable cube in 225ml
of boiled water.
7. Pour the vinegar, remaining rice wine,
sugar and stock into the inner pot,
press the SOUP FUNCTION and bring
to the boil. Press CANCEL.
8. Add the pork.
9. Close the lid and set pressure release
valve to closed.
10. Press SOUP FUNCTION and adjust
timer to 20 minutes.
11. Press CANCEL.
12. Remove the lid, leave it open, press
the SOUP FUNCTION and adjust
timer to 20 minutes.
13. Bubble down until you have a thick
and syrupy sauce.
14. Tip into a serving dish and scatter with
the sliced chillies, spring onions and
sesame seeds.
LAMB MEATBALL TAGINE
Cooking time: 20 minutes
Ingredients:
• 2 medium onions, finely chopped
• 500g minced lamb
• 1 whole lemon, quartered
• Zest and juice of 1 lemon,
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• Pinch of cayenne pepper
• Small bunch flat-leaf parsley, chopped
• 2 tbsp olive oil
• 3cm of piece of ginger, peeled and grated
• 1 red chilli, de-seeded and finely chopped
• Pinch saffron strands
• 250ml of lamb stock
• 1 tbsp tomato purée
• 100g pitted black olives
• Small bunch coriander, chopped
Instructions:
1. Place the lamb, lemon zest, spices,
parsley and half the onions in a large
bowl and season.
2. Combine together, and shape into 12
small balls.
3. Press the SAUTE FUNCTION and add
the oil to the TurboChef Pot.
4. Add the remaining onions, the ginger,
chilli and saffron.
5. Cook for 5 minutes with lid off until
the onion is softened and starting to
colour. Press SAUTE FUNCTION and
adjust timer for 3 minutes. If further
cooking is required, press CANCEL
and press the SAUTE FUNCTION for
another 3 minutes of cooking time.
6. Press CANCEL.
7. Add the lemon juice, stock, tomato
purée and olives, then bring to the boil
and add the meatballs.
8. Press CANCEL.
9. Close the lid and set pressure release
valve to closed and select the MEAT
FUNCTION and adjust to 10 minutes.
10. Press CANCEL.
11. Release pressure and open lid. Add
the coriander and lemon wedges,
between the meatballs.
12. Press the MEAT FUNCTION and adjust
to 10 minutes. Leave uncovered until
the liquid has reduced and thickened
slightly.
13. Great served with couscous.
Serves
4
… 8 …


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