Morphy Richards Intellichef Multi Cooker

jandot_2

We live in Charente, not far from Angouleme.
I have been setting the time and as you say it is not difficult. The other day I baked a cake which came out really well, but I had been wondering about how I got it out of the pan with it being so deep so I cut a strip of silicone baking sheet about 10cms wide and reaching to just below the pan rim and put that in before the cake mixture. Once the cake had cooled it was easier to lift out by holding the paper sides.
I have also been trying to find the German website. No luck, but I did find a German forum where a member had posted a recipe for a steamed pear pudding which is more like a pudding than the recipe in the UK and French recipe books, which, to me, is more like a flan with pears in. I am going to try it out next week but if anybody is interested, I managed to do a translation with much help from Google !!!

Steamed Pear Pudding. serves 6-8

2 pears, peeled, cored and sliced.
30grms sugar
45mls lemon juice
Put these 3 ingredients into the pan and cook until the pears are softened. Empty onto a dish and set aside.
110grms butter
110grms sugar
2eggs
170grms flour
2 teaspoons baking powder
1-2 tablespoons milk.
Beat the butter and sugar until creamy. Sift the flour and baking powder together. Beat the eggs and gradually incorporate the eggs and flour with the butter and sugar. If the mixture is stiff add the milk until you have a smooth, soft consistency.
Butter a bowl max 18cms in diameter. Place the pears and syrup juice in the bottom, then add the pudding mixture.
Cover the top with greaseproof paper to keep the steam out.
Pour 3 measures of water into the cooker pan and stand the bowl on the trivet.
Choose Menu "Steam" Food Selector "Meat" and cook for 1 hour.

If it doesn't work, blame Google :rotfl:

System

That pear pudding sounds yummy!

jandot_2

I have bought another one !!! My first cooker was reduced in the sales from €249 to €174, which I thought was very good. I bought it primarily for our motorhome but have realised it is going to be used regularly in the house, so last Monday when I went to the supermarket and saw the last two cookers reduced to €122 I grabbed one of them.
Now that I have got used to the settings and realise I am not going to break the thing if I press the wrong buttons I am really enjoying it. Today I made the ratatouille from the US recipes. Can recommend it. I have never put anchovy paste in a ratatouille before but it sort of added more flavour to the vegetables, and because there are only two of us there was enough left to put in the freezer for another day.
Next week I am going to try slow cooking a beef curry from my own recipe which I usually do in the pressure cooker as I use an inexpensive stewing steak so I'll let you know how it turns out.

System

jandot wrote: »

Steamed Pear Pudding. serves 6-8

Just thought I'd mention that I have tried two steamed puddings in the Intellichef over the past couple of days (although not the lovely-sounding pear one you describe), and they have turned out really well. The first one is Tomato & Olive Pudding, and the second is Sussex Pond Pudding.

In both cases, I lined a plastic pudding basin with the pastry, filled it with the relevant filling, sealed with the remaining pastry, then put on the lid that came with the basin. It didn't fit into the machine if the trivet was in the bowl, so I wasn't sure about using the Steam setting. Instead, I took out the trivet, put in some water, folded a couple of sheets of kitchen roll to act as a cushion, and popped the pudding basin on top. I then used the Stew setting to cook the puddings. The savoury steamed pudding took 2 hours 15 minutes, and the Sussex Pond pudding took 3 hours 30 minutes.

It was an easier way of steaming a pudding than I could ever have imagined. No hassle, no mess, and I didn't even have to top up the water (although I did check the level once or twice). I might have to make steamed puddings more often now! :-)

jandot_2

Good Morning Avocet. Thanks for those steamed puddings. They sound great and I'll certainly try them.

I am looking for advice. Yesterday I tried the Pork Loin with stone fruit compote from the US recipes. My joint was just under 1kg, ( about 2lbs), had not been frozen and I had taken it out of the fridge a couple of hours before starting to cook it. I had thought 25 minutes on reheat was rather short compared to my normal oven method of roasting, even after searing it for the 10 minutes on "Fry" so tested it with my meat thermometer and sure enough, it barely reached the beef marking. I did another cycle on "Reheat" and it was just about done. Any advice ?

System

Hi jandot. Sorry -- I'm no expert, and I have no idea! I haven't made any of the recipes in the US book (actually, I very seldom follow recipes at all for anything). I've just looked at the recipe, though, and I wonder if there is an error. I've checked the VersaChef manual (which I saved to disk after finding it online), and the Reheat setting defaults to 25 minutes (which you tried), but it can actually be set for as long as 55 minutes. It sounds from your description as though this is what the recipe needed even if the instructions didn't mention it. Maybe they left a line out of the recipe?

I suppose your experience is a reminder is that recipes aren't always to be relied on, and that common sense is always an essential ingredient! :-)

jandot_2

How true Avocet. The US recipe for Chocolate Chip Bread Pudding specifies 8ozs of semi sweet chocolate chips in the list of ingredients yet they are nowhere to be found in the instructlons !!! Also, my French recipe book has a recipe for an apple and puff pastry tart. The baking time at the top of the page states 5 minutes whereas the instructions state 25 minutes. Now that I am feeling comfortable with using the cooker, I'll go back to using recipes for inspiration rather than information.

Incidentally, my slow cooked beef curry was a success and is now in the freezer. It is impossible to buy a decent ready made curry sauce in France. Even the well know brands such as Pataks don't taste anything like the same brand in the UK so now I buy all the spices from a firm in Dorset and make my own from scratch. It means having a long list of ingredients but if anybody is interested I can post the recipes for that and chicken khorma. For any curry lovers I can guarantee they are tons better than the ready made stuff and worth the effort.

edwin01

You can buy Morphy Richards Intellichef Multi Cooker White 9-in-1 Multicooker on

ineedaccessories.co.uk

DizzyK_2

jandot wrote: »

Incidentally, my slow cooked beef curry was a success and is now in the freezer. It is impossible to buy a decent ready made curry sauce in France. Even the well know brands such as Pataks don't taste anything like the same brand in the UK so now I buy all the spices from a firm in Dorset and make my own from scratch. It means having a long list of ingredients but if anybody is interested I can post the recipes for that and chicken khorma. For any curry lovers I can guarantee they are tons better than the ready made stuff and worth the effort.

I appreciate it's a long time from when you posted this but if by any chance you do see my reply, please could you post your intellichef recipes for curry? I got one for Xmas and can't wait to start using it! x

larmy16

I spent about two hours last night with my fingers hovering over BUY IT NOW. I became obsessed with the Star Chef (seeing the immformercial on shopping channel) or the MR intellichef.

I managed not to buy it. I'm not sure I need it. I read through all the reviews and the problem is that most people rave about it - it's difficult to find anything negative.

I am a terror for kitchen gadgets. Is my life going to be easier with this gadget? Help!