Bedienungsanleitung Tefal CY7788 Turbo Cuisine (Seite 16 von 35) (Englisch)

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Ingredients

• 2 tsp sunower oil • 120 g keralan curry paste • 150 g

onion, nely sliced • 300 ml coconut milk • 200 g tomato,

cut into wedges • 2 tsp fresh ginger, grated • 500 g rm

white sh

Ingredients

• 200 g snapper llets • 1 tbsp salt • 2 tbsp sake

• 2 tbsp soy sauce • 1 tbsp mirin (sweet Japanese rice

wine) • 150 ml water • 200 g wombok cabbage, stems

thinly sliced crosswise • 120 g mixed mushrooms (such as

shiitake, oyster, brown) • 20 g ginger, peeled, cut into thin

matchscks • 1 tbsp toasted sesame oil • 2 spring onion,

thinly sliced

1. Prepare the ingredients.

2. Select the program ‘Sr Fry’. Press the mer dial and

turn the control knob to reach 5 minutes. Press the

temperature dial and turn the control knob to reach

140°C. Press ‘Start’.

3. Heat the vegetable oil and brown the onion during 2

minutes.

4. Add the remaining ingredients, except the sh, and fry

for 3 more minutes.

5. When the me is up, place the sh on top of the

mixture. Close and fully lock the lid and select the

program ‘Stew’. Press the mer dial and turn the control

knob to reach 5 minutes. Press ‘Start’.

6. When the me is up, press the steam release buon

to fully release the pressure before opening the lid.

Serve and enjoy!

1. Prepare the ingredients.

2. Slice the sh into pieces; season all over with salt.

3. Combine sake, soy sauce, mirin and water in the bowl.

4. Layer cabbage stems, then leaves in the steam basket.

Scaer mushrooms and ginger over, then place the sh

on the mushrooms.

5. Close and fully lock the lid and select the program

‘Steam’. Press the mer dial and turn the control knob

to reach 10 minutes. Press ‘Start’.

6. When the me is up, press the steam release buon

to fully release the pressure before opening the lid.

7. Drizzle with sesame oil and top with scallions. Serve

in shallow bowls with broth spooned over and rice

alongside.

Enjoy!

KERALAN FISH CURRYKERALAN FISH CURRY

SOY AND GINGER STEAMED FISHSOY AND GINGER STEAMED FISH

4 10 min.

Ingredients

• 600 g sole llets cut into bite-sizes pieces • 200 ml milk

• 380 g frozen peas • 160 g cream cheese • 380 g frozen

corn • 80 g cheddar cheese, shredded • 40 g breadcrumbs

• Salt, pepper

Ingredients

• 1 tbsp vegetable oil • 100 g red capsicum, diced • 100

g red onion, thinly sliced • 50 g sliced fennel • 50 g leeks,

diced • 2 garlic cloves, crushed • 100 g carrots, grated • 4

tbsp tomato paste • 60 ml white wine • 450ml sh stock •

2 tbsp paprika • 2 bay leaves • 200 g crab meat, chopped

• 200 g squid, diced • 200 g octopus, diced • 200 g shrimp,

peeled • 200 g white sh, diced

1. Prepare the ingredients.

2. Combine the milk and cream cheese in a bowl.

3. Combine the sole, peas, corn, salt and pepper in

another bowl.

4. Pour 200 ml water in the cooking bowl and insert the

steam basket. Line the steam basket with foil.

5. Add the sole and veggies to the steam basket and cover

with the milk mixture.

6. Close and fully lock the lid and select the program

‘Steam’. Press the mer dial and turn the rcontrol knob

to reach 4 minutes. Press ‘Start’.

7. When the me is up, press the steam release buon

to fully release the pressure before opening the lid.

Transfer the pie to a baking dish.

8. Preheat the oven to 170°C and combine the

breadcrumbs and cheddar cheese in a bowl.

9. Sprinkle the top of the pie with the cheddar mixture

and bake for about 10 minutes.

10. Remove from oven and serve hot.

1. Prepare the ingredients.

Select the ‘Sr Fry’ program. Press the mer dial and

turn the control knob to reach 10 minutes. Press ‘Start’.

3. Heat the vegetable oil and brown the onions, red

capsicum, garlic, leek and carrots.

4. When the me is up, add the sh stock, paprika, bay

leaf, coconut milk and seafood.

5. Close and fully lock the lid. Select the program ‘Soup’,

press the mer dial and turn the control knob to reach

4 minutes. Press ‘Start’.

6. When the me is up, press the steam release buon

to fully release the pressure before opening the lid.

7. Add the wine and tomato paste, sr. Close the lid

without locking it, and let cool slightly for 5 minutes.

FABULOUS FISH PIEFABULOUS FISH PIE

SEAFOOD STEWSEAFOOD STEW

4 14 min.

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