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Recipes (continued)Recipes (continued)
Lamb Biryani
Serves: 4
Preparation: 10 minutes
(+ 6 hours or overnight marinating time)
Cooking: 45 minutes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam marsala
½ teaspoon ground turmeric
3cm piece fresh peeled ginger, finely chopped
2 garlic cloves, crushed
bunch coriander, stems washed and finely
chopped, leaves picked
500g diced lamb
1 cup basmati rice
1 cup light coconut milk
1 small brown onion, halved, finely chopped
40g ghee (clarified butter)
½ cup slivered almonds, toasted
1. Place combined spices in a small non-stick
frying pan over low heat. Cook, stirring, for
30 seconds or until fragrant. Transfer to a
large glass bowl.
2. Add the ginger, garlic, coriander stems
and stir to combine. Add lamb and stir to
evenly coat in spice mixture. Cover with
plastic wrap and place in the fridge for 6
hours or overnight to marinate.
3. Place rice into the rice cooker bowl. Pour
over milk and sprinkle with onion. Position
the rice cooker bowl in steaming tray.
Place lid on and set timer (25 mins).
4. Meanwhile, melt ghee in a large saucepan
over medium heat. Add lamb mixture and
cook, stirring occasionally, for 5 minutes
or until browned and cooked through. Add
rice, almonds and coriander leaves. Stir to
combine. Taste and season with salt. Serve.
Nutritional per serve: 28g fat; 2392kJ;
17g sat fat; 3.2g fibre; 43g carbohydrate.
DESSERTS
Baileys Chocolate Soufflé
Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes
melted butter, to grease
125g good-quality dark chocolate, chopped
¼ cup caster sugar
4 eggs, separated plus 1 extra egg white
1 tablespoon Baileys Irish Cream liqueur
1. Brush the rice cooker bowl with melted
butter to lightly grease.
2. Place chocolate in a heat proof bowl over
a pan of simmering water (do not allow
chocolate to touch water). Stir with a metal
spoon until chocolate melts. Remove from
heat and stir in sugar until dissolved.
3. Use an electric beater to beat the egg
yolks and liqueur in a medium bowl until
combined. Stir in the chocolate mixture.
4. Beat the egg whites, in a large clean, dry
bowl using clean electric beaters until stiff
peaks form. Use a large metal spoon to
gently fold through one third of the egg
whites into the chocolate mixture.
Fold through the remaining egg whites.
5. Pour the chocolate mixture into the
prepared rice cooker bowl. Cover the rice
cooker bowl with a piece of non-stick
baking paper.
6. Place rice cooker bowl into a steaming tray.
Place lid on and set timer (15 mins).
7. Dust with icing sugar. Serve immediately
with cream or ice cream and drizzled with
extra Baileys.
Nutritional per serve: 12g fat; 1121kJ;
9g sat fat; 1.4g fibre; 34g carbohydrate.