CR3605 CleverChef Pro Recipe Book 8mb

CLEVERCHEF PRO
RECIPE BOOK
The All-in-One Cooking System
1
CONTENTS
Beef & Guinness Stew 4 Cauli & Courgette Curry 62
Classic Bolognese 6 Vegetable Soup 64
Classic Lamb Stew 8 Chicken Dansak 66
Chicken Chasseur 10 Thai Green Curry 68
Beef Bourguignon 12 Chicken Madras 70
Moroccan Lamb Tagine 14 Victoria Sponge 72
Maple glazed sticky BBQ Ribs 16 Rice Pudding 74
Classic Bangers & Mash 18 Porridge 76
Pulled Pork 20 Slow Cooker Chinese Beef & Broccoli 78
Whole Roast Chicken 22 Italian Sausage Gnocchi 80
Lamb Rogan Josh 24 Dim Sum 82
Chilli Con Carne 26 Lemon & Dill Salmon Fillets 84
Beef Joint 28 Fish Tacos 86
Chicken Tikka Masala 30 Vegan Three-Bean Chilli 88
Chinese Style Sea Bass 32 Cottage Pie 90
Lentil, Barley and Butternut Risotto 34 Lemon Cheesecake 92
Chicken & Chorizo Paella 36 Simple Homemade Yoghurt 94
Chicken & Seafood Paella 38 Crusty White Bread 96
Superquick Lasagne 40 Authentic Italian Margherita 98
Macaroni Cheese 42 Carrot Cake 100
BBQ Chicken Wings 44 Apple Pie 102
Veggie Bolognese 46 Nutella Brownie 104
Chicken Burrito Bowls 48 Banana Bread 106
Dal Makhani 50 Sous Vide Thai Chicken 108
Black Bean & Pumpkin/Squash Spanish Stew 52 Sous Vide Pork Belly 110
Chicken and Ginger Noodle Soup 54 Sous Vide Sirloin Steak 112
Sloppy Joes 56 Sous Vide Salmon Fillet 114
Moussaka 58 Sous Vide Cooking Guide 116-119
Moroccan Chickpea Tagine 60
2 3
BEEF & GUINNESS STEW
Making a beef stew this tender would take hours in a slow cooker. The CleverChef Pro INGREDIENTS METHOD
makes this hearty, warming and deep-flavoured stew in under 30 minutes.
2 tbsp olive oil (or other 1. Select the SAUTE program, select BEEF STEAK and press
cooking oil) START. Add half the oil and allow to heat. Add the beef in
batches and stir regularly for ~3 minutes until browned, then set
500g diced beef aside.
1 onion, finely chopped 2. Add the remaining oil along with the onion, garlic, celery,
carrot, thyme and bay leaf and stir regularly for ~3 minutes until
the veg begins to soften.
2 garlic cloves, finely chopped
3. Add the Worcestershire sauce, beer, beef, pickling onions, stir

1 carrot, chopped
to combine, then press the BACK button.
1 celery stick, chopped

4. Put the lid on and close the pressure valve then select the
PRESSURE COOK function then scroll down and choose BEEF
8 pickling onions or small STEW. The default cooking time is 20m which is right for this
shallots (skin left on) recipe so press START.
2 tsp fresh thyme (or 1 tsp dried 5. The CleverChef Pro will take a little time to come up to
thyme) pressure and will then cook for 20 mins. When this has finished
we recommend the SLOW RELEASE method before opening
1 bay leaf the pressure valve and removing the lid.
1 tbsp Worcestershire sauce
400ml Guinness (or any dark

beer of your choice)
Salt and pepper (to taste)
PRO TIP
For an even more complex flavour you could fry off some lardons / pancetta for 5 mins before
you add the onion.
PRESSURE PREP COOK SERVES
COOK 5 26 4 SERVING SUGGESTION

Great served with crusty bread or creamy mash, with some extra veggies on the side.
mins mins
4 5
CLASSIC BOLOGNESE
This iconic dish is made quickly and easily in the Clever Chef Pro, breaking down the ingredients and
releasing those wonderful flavours in a fraction of the time. Perfect for batch cooking and freezing for
INGREDIENTS METHOD
later in the week if you increase the quantities. We make enough here for at least 2 family meals.
2 tbsp olive oil 1. Select the SAUTE function and then the BEEF STEAK
program, adjust time to 15 mins then press START add 1 tbsp oil
1kg minced beef and allow to heat for 1-2mins. Season the mince with salt and
pepper then brown the mince in batches and set aside.
1 onion, finely chopped
2. Add the rest of the oil followed by the onions, garlic, carrots,
celery and stir regularly for ~5 minutes until they begin to
soften.
1 carrot, finely chopped

3. Add the balsamic vinegar, tomato purée, red wine, stock,
chopped tomatoes and mince and stir to combine, then press
1 celery stick, finely chopped BACK if the program is still running.
1 tbsp balsamic vinegar 4. Put the lid on and close the pressure valve then select the
PRESSURE COOK function and then the CHILL BEEF program
1 tbsp tomato purée and press START.
1 x 400g can chopped tomatoes 5. When the program has finished we recommend the SLOW
RELEASE method before opening the pressure valve and
removing the lid.
75ml red wine
6. Optional step: depending on how much liquid is in the

150ml beef stock
pot you may wish to reduce in which case select the SAUTE
function and then the BEEF STEAK program and press START.
Salt and pepper (to taste) When this reaches the desired consistency press BACK to stop
the cooking program.
PRO TIP
The finer you chop your onions, garlic, celery and carrots the better - consider using a food
processor in blitz mode if you have one. Or for a bit of post-work therapy get your sharpest knife
and start chopping!
COOK 10 30 8-10 SERVING SUGGESTION

Serve tossed with cooked spaghetti, sprinkle with grated parmesan and shredded fresh basil.
mins mins
6 7
CLASSIC LAMB STEW
Making a lamb stew this tender would take hours in a slow cooker. The CleverChef Pro INGREDIENTS METHOD
makes this hearty warming stew in less than 30 minutes.
500g diced lamb 1. In a mixing bowl, toss the lamb in the flour until all sides are
coated.
3 tbsp plain flour
2. Select the SAUTE program, select BEEF STEAK and press
2 tbsp olive or cooking oil START. Add half the oil and allow to heat. Add the lamb in
batches and stir regularly for ~3 minutes until browned, then set
aside.
1 onion, peeled and diced
3. Add the rest of the ingredients, apart from the stock, and
1 small swede (or other root
continue to stir for a further ~3 minutes, then press BACK.
vegetable), peeled and diced
4. Add the stock and stir to combine using a non-metal spoon.

2-3 medium carrots, peeled and
Make sure you scrape any of the ingredients off the inner pot.
diced
5. Put the lid on, close the pressure valve then select the
2 celery sticks, trimmed and
PRESSURE COOK function, scroll down to LAMB SHANK and
finely chopped
adjust the time to 20 minutes. Press START.
2 sprigs fresh rosemary

6. When the program has finished allow the pressure to release
slowly which is our recommended method for this recipe. Once
1 bay leaf the pin drops you can open the pressure valve and remove the
lid.
500ml lamb or beef stock
7. If you like your gravy a bit thicker, use the SAUTE function
Salt and pepper (to taste) again to reduce the sauce and stir in some flour for a few
minutes to thicken the stew.

Best served with crusty bread or creamy mash, with some extra veggies on the side.
mins mins
8 9
CHICKEN CHASSEUR
Chicken chasseur is a classic French Bistro dish using chicken legs and wine. Here we use red wine
for a deeper flavour but you could also experiment with white wine. Cooking under pressure in the
INGREDIENTS METHOD
CleverChef Pro means this is on the table in a fraction of the usual time.
1 tbsp olive oil 1. Select the SAUTE program, select CHICKEN LEG and press
START. Add the oil and half the butter and allow to heat. Season
25g butter the chicken legs then sauté for ~5 mins with the lid off until
golden brown, then remove the legs from the pot, drain off any
excess fat and set aside. Depending on the size of the legs you
4 chicken legs
may need to do this in batches.
1 onion, chopped
2. Melt the rest of the butter in the inner pot then add the onion,
then fry for about 3 minutes until soft.
2 garlic cloves, crushed
3. Add the garlic, cook for about 1 minute, add the mushrooms,
200g small button mushrooms cook for 2 minutes, and then add the wine.
225ml red wine 4. Stir in the tomato purée, let the liquid bubble and reduce
for about 5 minutes. Depending on how many batches it takes
2 tbsp tomato puree to sauté the chicken legs you may need to restart the SAUTE
program.
2 sprigs of thyme
5. Add the chicken stock to the inner pot, along with the sprigs
of thyme.
500ml chicken stock
6. Return the chicken to the pan and press BACK if the sauté
program is still running.
7. Close the lid, make sure the pressure valve is closed then
select the PRESSURE COOK program and scroll down to
CHICKEN LEG and press START. If you have particularly large
chicken legs you may choose to adjust the time to 20 mins.
8. When the program has finished and pressure has released,

remove the chicken from the inner pot.
9. Select SAUTE and CHICKEN LEG, press START and

reduce down the sauce until it is syrupy and the flavour has
concentrated.
10. Put the chicken legs back into the sauce. Stir to coat and
press the BACK button.

This would pair excellently with roasted sweet potato and green beans.
mins mins
10 11
BEEF BOURGUIGNON
This rich, winter warmer is perfect for Sunday lunches for the whole family. Balance the amount of stock
and wine to make this healthier or more indulgent depending on the occasion. Best served over creamy
INGREDIENTS METHOD
mashed potato or with boiled potatoes if you are being less indulgent.
2 tbsp olive or cooking oil 1. Select the SAUTE program, select BEEF STEAK and press
START. Add half the oil and allow to heat. Add the beef in
1kg braising steak, chopped batches and stir regularly for ~3 minutes until browned.
1 onion, chopped 2. Then add the onion, garlic, celery and star anise and cook for
~3 minutes until softened then remove the star anise and press
the BACK button.
1 garlic clove, finely chopped
3. Add the mushrooms, carrots, shallots, red wine, stock, bay

1 celery stick, chopped
leaves and thyme, and stir to combine.
3 carrots, chopped
PRESSURE COOK program and select BEEF STEW, then press
1 star anise (optional) START.
2 sprigs fresh thyme 5. When the program has finished we recommend using the
SLOW RELEASE method before opening the pressure valve and
2 bay leaves removing the lid.
12 shallots, peeled and left 6. Add a little water to the cornflour and mix to a smooth paste.
whole Select SAUTE and BEEF STEAK, press START and stir in the
cornflour paste for ~3 minutes until thickened, then press BACK.
200g button mushrooms
300ml red wine
200ml beef stock
COOK 10 30 6
mins mins
12 13
MOROCCAN LAMB TAGINE
This deliciously fruity tagine is packed with flavour and goodness, and even tastier eaten a couple
of days after cooking. Sprinkle with some fresh chopped coriander or parsley and try serving with
INGREDIENTS METHOD
couscous to make this dish go further. You could use diced lamb or, for a special occasion, some lamb
shanks in which case you should choose 30 mins cooking time (default on LAMB SHANK program).
2 tbsp olive or cooking oil 1. In a large bowl mix the cayenne pepper, paprika, ginger,
turmeric and cinnamon and toss the lamb in the mixture
2 onions, finely chopped until coated on all sides, then leave for at least half an hour,
preferably overnight.
2. Select the SAUTE function then select the BEEF STEAK
program. Press START, add the oil and allow to heat. Add the
500g diced lamb
onion and garlic and stir regularly for ~3 minutes until the onions
begin to soften. Add the lamb and stir regularly for a further ~2
1 tsp cayenne pepper minutes until the lamb is nicely browned.
1 tbsp paprika 3. Add all the other ingredients and stir to combine, then press
the BACK button.
1 tbsp ground ginger
1 tbsp turmeric PRESSURE COOK function, scroll down to LAMB SHANK and
2 tsp ground cinnamon
5. When the program has finished we recommend using the
SLOW RELEASE method before opening the pressure valve and
2 x 400g cans of chopped
removing the lid.
tomatoes
6. If you would like a thicker sauce then you can reduce using
120g dried apricots, halved
the SAUTE function.
4tbps raisins or 6 dried prunes
200ml stock (beef or lamb)
PRO TIP
PRESSURE PREP COOK SERVES The sweetness of this tagine is wonderful but calls for a little bit of acidity to cut through. You
could serve with harissa and / or add some chopped preserved lemon over the top before
COOK 10 25 4 serving. Preserved lemons are a traditional North African condiment and available in most major
mins mins supermarkets.
14 15
MAPLE GLAZED STICKY BBQ RIBS
Nothing beats fall-off-the-bone sticky ribs. It’s a family classic that everyone can enjoy. INGREDIENTS METHOD
And it is easy-as-you-like in the CleverChef Pro. Compared to a slow smoker or cooker
these are ready in a fraction of the time.
2 tbsp olive oil 1. In a large bowl mix together the maple syrup, garlic, soy
sauce, cider vinegar, tomato purée, ginger, mustard powder and
2 medium onions, finely sliced sweet chilli sauce
1.2kg pork ribs 2. Add the ribs to the bowl and mix well to coat evenly.
150ml maple syrup 3. Select the SAUTE function and then the BEEF STEAK
program and press START. Add the oil and allow 1-2 mins to
heat then add the onions. Fry for approx. 6 mins until starting
2 garlic cloves, finely diced or 1
to brown. The browner the onions the richer and deeper the
tbsp garlic powder
finished sauce.
2 tbsp soy sauce (*use gluten

4. Put the ribs into the inner pot and add the water if required.
free tamari)
5. Close the lid and make sure the pressure valve is closed.
2 tbsp cider vinegar
Select the PRESSURE COOK function and then the PORK RIBS
program and press START.
4 tbsp tomato puree
6. When the program is finished we recommend a SLOW
1 tbsp mustard powder RELEASE before opening the lid. Remove the ribs with a slotted
spoon.
2 tbsp sweet chilli sauce
7. If you want to have a thick, sticky sauce then select the
250ml water or stock SAUTE function and then the BEEF program, press START and
cook until the sauce has reduced down.
8. Pour the sauce over the ribs.
PRO TIP
This recipe uses a great BBQ spice rub and sauce, but feel free to experiment with your own like
chilli and ginger or honey and mustard. The combinations are limitless!
COOK 5 36 4-6 If you want to speed up the caramelisation of the onions add a pinch of baking soda. It raises the
mins mins pH of the onions allowing them to brown far quicker!
16 17
CLASSIC BANGERS & MASH
Bangers and mash is a Great British favourite and the CleverChef Pro makes the dish INGREDIENTS METHOD
even easier.
1 tsp olive or cooking oil 1. Select the SAUTE function, and select the BEEF STEAK
program and press START. Add the oil and allow to heat for 2
8 good quality sausages mins. Pierce the skins of the sausages and stir regularly for ~5
minutes until browned, then press the BACK button and remove
and set aside.
250ml milk
2. Add the potatoes along with the milk and butter. Cover with
65g butter
foil and then place the sausages and onions on top.
Salt and pepper

PRESSURE COOK function, scroll down to the VEG POTATO
1 onion, sliced into rings option and press START.
5-6 baking potatoes, peeled 4. When the program has finished we recommend the SLOW
and diced RELEASE method before opening the pressure valve and
removing the lid. Remove sausages from liquid and set aside.
2 tbsp sour cream
5. Plate up the sausages, remove the foil and add the soured
Salt and pepper (to taste) cream and mash the potatoes, seasoning to taste.

SERVING SUGGESTION
COOK 5 19 4 To make this more comforting and indulgent, try mashing in some grated cheese with the
mins mins potatoes and serve alongside some garden peas.
18 19
PULLED PORK
Pulled pork is awesome in CleverChef Pro - so moist - and is done in a fraction of the time it takes in an
oven or slow cooker. Step 1 is to prep the pork so make sure you have time to do this in advance. For
INGREDIENTS METHOD
step 6, it is best to carefully remove the pork and set aside, then re-introduce once the liquid has been
discarded.
Step 1 is to prep the pork so make sure you have time to do this in advance. For step 6, it is best to
carefully remove the pork and set aside, then re-introduce once the liquid has been discarded.
2 tbsp olive or cooking oil 1. Mix all the ingredients for the BBQ sauce together and coat
the pork shoulder with it. Leave to marinate in the fridge for at
2 onions, peeled and thinly least 1 hour, preferably overnight.
sliced
2. Select the SAUTE function and scroll down to the BEEF
1 shoulder of pork ~1.6kg
STEAK program. Press START, add the oil and allow to heat.
250ml stock (vegetable or Add the onions and stir regularly for ~5 minutes until they begin
chicken) to caramelise, then press the BACK button.
Pinch of baking soda (optional) 3. Place the pork on top of the onions and add the stock
ensuring it covers the pork (add more water if needed). Put the
For the BBQ Sauce: lid on by lining up the arrows and twisting into place.
1 tbsp smoked paprika
4. Put the lid on, make sure the pressure valve is closed and
2 tbsp cider vinegar select the PRESSURE COOK function. Scroll down to PORK
PULLED and press the START button.
2 tbsp honey
5. When the program has finished let the pressure release using
3 tbsp soy sauce
the SLOW RELEASE method before opening the pressure valve
and removing the lid.
3 tbsp tomato purée
4 garlic cloves, peeled and 6. Drain the liquid, leaving just enough to keep the pork moist.
crushed Shred the pork with two forks, mix everything together and
serve. If you want you can reduce the cooking liquor down,
60ml white wine thickening it up as an optional step.
2 tsp mustard powder

7. Serve as above.
(or mustard)
PRO TIP
If you add a pinch of baking soda to the onions while on SAUTE mode then this causes a
chemical reaction which starts to brown and caramelise them. It’s a tip that is all the rage with pro
chefs right now!
COOK 10 1 5 8-10 SERVING SUGGESTION

This dish is amazing served with coleslaw in soft white bread rolls.
mins hr mins
20 21
WHOLE ROAST CHICKEN
Great for Sunday lunches, get creative with this recipe by experimenting with your own INGREDIENTS METHOD
rubs and marinades before cooking.
2 tbsp olive or cooking oil 1. Season the chicken with salt and pepper. Select the SAUTE
function, scroll down and select CHICKEN BREAST add the oil
1 whole chicken up to approx and allow to heat.
1.8kg (4.7L is c. 1.4kg max)
2. Add the chicken breast side down, and brown as much of the
250ml chicken stock (or water)
surface area as possible for 4-6 minutes.
4 whole garlic cloves (optional)
3. Turn the chicken over and add the stock and garlic cloves (if
Salt and pepper (to taste) using), then press the BACK button.
PRESSURE COOK function, scroll down to CHICKEN WHOLE
and adjust the time to suit the size guide below and then press
START:
900g - 1.2kg - 25 minutes
1.2kg - 1.4kg - 35 minutes
1.4kg - 1.8kg - 45 minutes
1.8kg - 2kg - 50 minutes
5. When the program has finished we recommend the SLOW

removing the lid. Test with a thermometer to make sure the
temperature is at least 75 °C in the thickest part and the juices
run clear.
COOK 5 Varies -
see opposite 4-6 PRO TIP
Save the juices for making gravy and serve with veggies of your choice.
mins
22 23
LAMB ROGAN JOSH
A classic Kashmiri curry, lamb rogan josh is rich, highly spiced and wonderfully INGREDIENTS METHOD
decadent. Don’t be put off by the long list of spices - they are very quickly assembled.
2 tbsp oil 1. Select the SAUTE function and the BEEF STEAK program,
adjust the time to 12 mins and press START. Add 1 tbsp oil and
750g diced lamb allow to heat for 1-2 mins.
2 onions, finely sliced

2. Add the lamb and fry for 4-5 mins until nicely browned.
3 cloves garlic, finely sliced Remove from the pot.
2cm fresh ginger, grated 3. Add the rest of the oil and then add the onion slices and fry
for 2 mins until starting to soften.
1 tbsp cumin powder
1 tbsp coriander powder 4. Add the garlic and ginger and sauteée for a further 1-2 mins.
1 tsp garam masala 5. Add the spices, including the chillies and fry for a further 2
mins so the spices start to toast and a nice paste forms.
1/2 tsp turmeric
1 tsp cinnamon (or 1 cinnamon 6. Add the lamb, tomato purée, stock (or water) and yoghurt. If
stick) the program is still running press BACK to stop the cooking.
2 dried red chillies (ideally 7. Put the lid on, check the pressure valve is closed then select
Kashmiri chillies), finely PRESSURE COOK function and the CURRY BEEF program and
chopped press START.
2 good dollops of tomato puree

8. When the program has finished allow a SLOW RELEASE and
300ml stock or water open the lid.
100g plain yoghurt 9. Serve as above.

SERVING SUGGESTION
COOK 5 25 4-6 Serve as you would any favourite curry - with basmati rice, some pickles and, for a special meal,
some peshwari naan.
mins mins
24 25
CHILLI CON CARNE
This smoky chilli recipe is the perfect casual sharing experience for the family or guests. INGREDIENTS METHOD
Go all out for a fully-loaded chilli by adding cheese, guacamole and soured cream in
addition to rice and wedges.
2 tbsp olive or cooking oil 1. Select the SAUTE function then choose the BEEF STEAK
program and press START. add the oil and allow to heat. Add
500g minced beef the mince and stir regularly for 5 minutes until browned.

2. Add the garlic, cumin, oregano, chilli powder and paprika and
1 tbsp garlic powder stir to combine for a further 1 minute.
1 tbsp cumin seeds 3. Add the tomato purée, pepper, tomatoes, kidney beans and
stock and stir well to combine, cooking for a further minute until
1 tbsp dried oregano the program ends.
2 tbsp chilli powder
2 tbsp smoked paprika PRESSURE COOK function, choose the CHILLI BEEF program.
1 tbsp tomato purée 5. When the program has finished we recommend the SLOW
1 red pepper, finely chopped
removing the lid.
1 x 400g can chopped tomatoes
2 x 400g cans of kidney beans
250ml beef stock (GF)
1 tsp cocoa powder (optional -

see Pro Tip)
Soured cream (to serve)
PRO TIP
A teaspoon or so of cocoa or cacao (raw cocoa) powder in this can give an amazing depth of
taste and is actually an authentic addition to Mexican ground beef dishes.

Wonderful served with white rice and a dollop of soured cream.
mins mins
26 27
BEEF JOINT
Cooking times will vary depending on the size, thickness and weight, cut (if you choose a differently to silverside)
of your beef joint as well as how well done you like it. Timings are approximate and you should adjust according INGREDIENTS METHOD
to how you like your beef done. You should use the internal temperature guide below to help you choose how
well done you like your beef joint. Based on a 1.5kg joint cooking for 50 mins this should come out medium but we
suggest taking a temperature reading to be sure.
1.5kg silverside beef 1. Press the SAUTE function, select BEEF STEAK then press the
START button and add the oil taking a couple of minutes for this
1 large onion peeled and to heat up. Season the joint with salt and pepper and sear for 5
studded with 5 cloves minutes turning regularly.
1 orange cut in half

2. Add the onion, orange, vinegar, brown sugar, bay leaf and
2 tbsp malt vinegar stock. Press BACK.
2 tbsp brown sugar 3. Close the lid and set the pressure release valve to closed.
Select the PRESSURE COOK function, scroll down to BEEF
1 bay leaf SHANK and adjust the cooking time to 50 minutes for medium
(rare, reduce by approx. 5 minutes and well done, add an extra
3500ml beef stock (or water)
5 minutes).
2 tbsp olive oil
4. When cooking has finished allow a SLOW RELEASE. If you
Salt and pepper to season have one then use a meat thermometer to check the internal
temperature of the beef once done
5. Serve with mashed potatoes, white sauce, cabbage and

carrots.
BEEF COOKING TEMPERATURE GUIDE

No-one ever agrees how they best like their beef done! At our family table this varies from well
done to really rare. Here is our guide to the internal temperature for different levels of done-ness:
Rare - 50-55°C
Medium Rare 55-60°C
PRESSURE PREP COOK SERVES Medium 60-65°C
COOK 10 50 6-8 Well Done 65-75°C

mins mins
28 29
CHICKEN TIKKA MASALA
What is not to like about Britain’s favourite curry. This is our own “fakeaway” take on the INGREDIENTS METHOD
nation’s most popular dish.
2 tbsp olive oil 1. Select the SAUTE function, scroll down to CHICKEN BREAST,
press START, add the oil and allow 2 mins for this to heat up.
1 onion, finely chopped Add the onions, garlic and ginger, and cook for ~3 minutes until
the onion begins to soften.
4 garlic cloves, crushed and
chopped
2. Add the cumin, paprika, half the coriander, turmeric, cayenne
1 tbsp fresh ginger, peeled pepper and stir to combine. You want a nice paste to form.
and grated
3. Add the chopped tomatoes, spinach (if using), chicken,
1 tbsp cumin chickpeas and stock, stirring regularly for ~2 minutes until the
spinach begins to wilt, then press BACK.
1 tsp coriander seeds
1½ tsp chilli powder (more or 4. Put the lid on and close the pressure valve then select
less to taste) PRESSURE COOK, scroll down to CURRY CHICKEN and press
START.
1 tsp turmeric
2 x 400g cans of chopped RELEASE method before opening the pressure valve and
tomatoes removing the lid.
300g fresh spinach (optional)
6. Before serving stir in the cream and lemon juice until the
4 tbsp lemon juice sauce has thickened.
4 chicken breasts, diced 7. Serve with rice, topped with chopped fresh coriander.
125ml chicken stock

PRO TIP
COOK 5 20 4-6 For better flavour (and a cheaper dish) use tins of whole tomatoes and mash up once they go into
mins mins the inner pot.
30 31
CHINESE STYLE SEA BASS
Serve with steaming rice and a delicious vegetable stir fry. INGREDIENTS METHOD
2 x 100g sea bass fillets 1. Sprinkle the fish with the chilli, ginger and a little salt.
1 red chilli, de-seeded and finely

2. Pour 100ml water into the CleverChef Pro then set up the
chopped
steamer tray.
1 tsp finely chopped ginger
3. Add the cabbage on top of the tray then put the fish fillets on
300g green cabbage, finely top, skin-side down.
shredded
4. Close the lid and set the pressure release valve to closed.
2 tsp sunflower, rapeseed or
Choose the PRESSURE COOK function, then scroll down to
vegetable oil
FISH and press START.
1 tsp toasted sesame oil
5. Meanwhile, heat the oil in a small pan, add the garlic and
2 garlic cloves, thinly sliced quickly cook, stirring until lightly browned.
2 tsp soy sauce

6. When the program has finished we recommend the QUICK
RELEASE method (the fish is very delicate and you don’t want to
overcook). Then open the pressure valve and remove the lid.
7. Open the lid slowly and transfer the cabbage and Sea Bass to
serving plates. Sprinkle each with the garlic oil and soy sauce.
COOK 5 4 2
mins mins
32 33
LENTIL, BARLEY AND BUTTERNUT RISOTTO
Pearl Barley is usually cheaper than traditional risotto rice, and more interesting in texture too. It should
be slightly chewy so don’t worry if you think it’s underdone - the texture is meant to be different.
INGREDIENTS METHOD
The colourful squash brings this dish to life but feel free to sprinkle with some grated parmesan and
rocket leaves for a little something extra.
1 tbsp olive or cooking oil 1. Select the SAUTE function and scroll down to VEG
ASPARAGUS then press START. Add the oil and allow to heat
1 red onion, diced up for 2 mins.

2. Add the squash, onion and garlic and stir regularly for ~3
1 butternut squash, peeled and minutes until the onion and other vegetables begin to soften.
cut into 1cm cubes
3. Add the rest of the ingredients and stir to combine then press
150g pearl barley, rinsed the BACK button.
150g green lentils, rinsed

750ml vegetable stock PRESSURE COOK function and MULTIGRAIN program, and
then adjust the time to 20 minutes. Press START.
150ml white wine
Salt and pepper (to taste) RELEASE method before opening the pressure valve and
removing the lid.
COOK 5 25 4
mins mins
34 35
CHICKEN & CHORIZO PAELLA
A tasty alternative paella recipe if seafood isn’t your thing. This dish works best served INGREDIENTS METHOD
in the middle of your dinner table so everyone can dive in. Serve scattered with
chopped parsley and lemon wedges around the side.
1 tbsp olive or cooking oil 1. Select the SAUTE function, scroll down to CHICKEN BREAST,
press START then add the oil and allow to heat. Sear the
1 red pepper, diced chorizo for ~2 minutes then drain on some kitchen roll.
1 onion, finely chopped 2. Add the chicken, red pepper, onion and garlic and stir for ~3
minutes until the pepper and onion begins to soften, then add
2 garlic cloves, finely chopped the rice and stir to toast slightly.
2 chorizo sausages, sliced into 3. Add the tomatoes, stock and paella seasoning and stir to
discs combine, then press BACK to cancel the SAUTE mode.
2 chicken breasts, chopped into 4. Put the lid on and close the pressure valve then select
small cubes PRESSURE COOK and RICE WHITE and press START.
250g paella rice
removing the lid.
6. Select the SAUTE function again, then CHICKEN BREAST
1 tbsp paella seasoning and press START. Add the peas and chorizo and cook for a
further 4 minutes, stirring regularly. Then press BACK to end
1L chicken stock
cooking.
125g frozen peas
COOK 5 20 4-6
mins mins
36 37
CHICKEN & SEAFOOD PAELLA
This traditional paella dish works best served in the middle of your dinner table so INGREDIENTS METHOD
everyone can dive in. Serve scattered with chopped parsley and lemon wedges around
the side.
1 tbsp olive or cooking oil 1. Select the SAUTE function, select CHICKEN BREAST, press
START then add the oil and allow to heat for a couple of mins.
1 onion, finely chopped Add the onion and garlic and stir regularly for ~2 minutes until
the onion begins to soften.
2. Add the chicken and stir regularly for ~3 minutes to brown on
4 chicken breasts, diced all sides.
1 green pepper, sliced into strips 3. Add the pepper, tomatoes, rice, stock, oregano and saffron (if
using) and stir to combine, then press BACK to cancel cooking.
150g baby plum tomatoes,
halved 4. Put the lid on and close the pressure valve then select
PRESSURE COOK and RICE WHITE and press START.
100g paella rice
200ml chicken stock
removing the lid.
½ tsp oregano 6. Add the prawns and mussels and stir to combine. Put the lid
on and close the pressure valve then select PRESSURE COOK
1 pinch saffron threads
and FISH and press START so this cooks for a further 2 minutes.
(optional)
7. When the program has finished press BACK to cancel the
200g shell-on prawns Keep Warm mode. We recommend the SLOW RELEASE method
(or 125g shelled prawns) before opening the pressure valve and removing the lid.
12 mussels in their shells
COOK 10 15 4
mins mins
38 39
SUPERQUICK LASAGNE
Lasagne is usually an hours-long labour of love. But not with the CleverChef Pro which INGREDIENTS METHOD
cuts cooking time in half.
1 tbsp olive oil 1. With lid off, choose the PRESSURE COOK function and then
the BEEF STEAK program, press START and add the oil, waiting
1 onion, finely diced for 1-2 mins for it to heat up.
500g minced beef 2. Add the onions, minced beef, salt and pepper and continue
cooking until the onions become translucent and the beef has
1L jar tomato pasta sauce browned approx 5-6 mins.
Salt / Pepper to taste 3. Add the pasta sauce and water to the beef and onions. Stir
(depending on salt content of and press BACK to cancel cooking. Carefully remove from heat
the sauce) into a large bowl.
60ml cold water 4. In another bowl, mix ricotta, eggs, parmesan, garlic,
seasoning, and some more salt and pepper (to taste).
900g ricotta
5. Fill the bottom of the cooled CleverChef Pro with ¼ inch of
water. Ladle a fifth of the beef and sauce into the bottom then
2 large eggs
top with lasagne sheets. Cover the sheets with a third of the
50g cold parmesan, grated cheese. Cover the cheese with another layer of sauce, then
sheets. Repeat until all layers have been used. The final layer
2 tsp garlic, minced should be sheets topped with sauce.
1 tsp Italian seasoning 6. Close the lid and set the pressure release valve to closed.
Choose the PRESSURE COOK function and then the BEEF
200g lasagne sheets STEW program and adjust timer to 7 minutes. Press START.
7. When the program has finished allow a SLOW RELEASE.
1 pack of mozzarella, shredded
If lasagne needs to be browned, carefully remove from the
pan into a dish, sprinkle with remaining cheese and grill for 10
minutes until you have a lovely golden brown topping.
8. Serve as above.

mins mins Serve with some crisp, cold lettuce and some deliciously buttery garlic bread.
40 41
MACARONI CHEESE
This creamy indulgent recipe is the perfect cheat-day treat. Try reducing the cream INGREDIENTS METHOD
in favour of more milk or stock to make this healthier. Best sprinkled with crunchy
breadcrumbs and served with a side salad.
2 garlic cloves, crushed 1. Select SAUTE and scroll down to BEEF STEAK and press
START. Add the garlic and butter, then stir until the melted
1 small knob of butter butter begins to bubble.
300g macaroni 2. Add the macaroni, stock, milk and mustard (if using), briefly
stir to combine then press BACK to stop cooking.
200ml milk
3. Put the lid on and close the pressure valve then select
400ml vegetable stock PRESSURE COOK and scroll down to MULTIGRAIN. Adjust the
time down to 6 minutes and press START.
170ml double cream
300g cheddar cheese, grated RELEASE method before opening the pressure valve and
removing the lid.
1 tsp mustard powder or
5. Add the cream and grated cheese and stir until the cheese
mustard (optional)
has fully melted.

PRO TIP
COOK 5 7 6-8 If serving as a family meal you may want to omit the mustard depending on how adventurous the
mins mins kids are!
42 43
BBQ CHICKEN WINGS
This indulgent recipe is a great weekend treat and is easy to scale up for the whole INGREDIENTS METHOD
family without needing to add extra sauce.
2tbsp olive or cooking oil 1. Select the SAUTE function, scroll down to the CHICKEN
THIGH program and press START. Add the oil and allow to heat
10-20 chicken wings for 2 mins.
150ml BBQ sauce 2. Add the chicken and cook for ~5 minutes, turning regularly to
ensure the chicken wings are browned all over. When they are
80ml water nicely brown press the BACK button.
3. Add the BBQ sauce and water and stir to combine.
4. Put the lid on and close the pressure valve then select
PRESSURE COOK, scroll down to the CHICKEN THIGH and
press START.
5. For this recipe we recommend the SLOW RELEASE method
before opening the pressure valve and removing the lid.
6. Optional step: to get a lovely sticky finish we recommend
reducing the sauce further. Select the SAUTE function and
scroll down to CHICKEN THIGH, press START and cook until
the sauce reaches the desired consistency (approx 5 mins) then
press BACK.

mins mins Serve with sides of your choice like slaw and salad.
44 45
VEGGIE BOLOGNESE
This veggie take on our classic Bolognese recipe is just as tasty and yet cheaper and INGREDIENTS METHOD
less hassle than the beef original.
1 tbsp olive or cooking oil 1. Select SAUTE and scroll down to the CRISPY function and
press START. Add the oil and allow to heat for 2 mins. Add the
500g Quorn Mince onions, garlic, carrots, celery and stir regularly for ~3 minutes
until they begin to soften.
1 onion, chopped
2. Add the balsamic vinegar, tomato puree, red wine, stock,
2 garlic cloves, crushed chopped tomatoes and mince, mix together then press BACK to
stop cooking.
1 carrot, chopped
1 celery stick, chopped PRESSURE COOK function, select CHILLI VEG adjust the
cooking time to 10 mins and press START.
1 tbsp balsamic vinegar
1 tbsp tomato purée RELEASE method before opening the pressure valve and
removing the lid.
5. Select the SAUTE then CRISPY program, press START and
stir in the olives for ~2 minutes until they begin to soften, then
press BACK.
6. Serve as enjoy!

mins mins Serve tossed with cooked spaghetti and sprinkle with grated parmesan and shredded fresh basil.
46 47
CHICKEN BURRITO BOWLS
This Mexican-inspired one pot recipe is so tasty and quick to make. INGREDIENTS METHOD
500g chicken breast, sliced 1. Add all the ingredients, apart from the cheese, and stir to
combine.
1 packet taco seasoning
500ml chicken stock PRESSURE COOK function and then the RICE WHITE program
and press START.
1 x 400g can black beans,
drained and rinsed 3. When the program has finished we recommend the SLOW
1 x 325g can sweetcorn, drained removing the lid.
1 x 300g jar salsa 4. Stir in the cheese and season to taste before serving.
1 green chilli, chopped
250g long-grain rice
100g cheese, grated

SERVING SUGGESTION
COOK 5 12 4-6 A burrito bowl would not be complete without a toasted burrito on the side to serve! Take your
mins mins burrito bowl to the next level by adding some guacamole and soured cream on the side.
48 49
DAL MAKHANI
Dal Makhani, or buttered black dal is traditionally a slow-cooked creamy dal originating INGREDIENTS METHOD
from the Punjab region of Northern India.
1 tbsp olive or cooking oil 1. Select the SAUTE function, scroll down to BEEF STEAK
and press START. Add the oil and allow to heat up for 2 mins.
1 onion, finely chopped Add the onion, garlic, ginger and chilli and stir regularly for ~3
minutes until the onion begins to soften.
2. Add the cumin, turmeric and garam masala, and stir for 1-2
3cm fresh ginger, peeled and mins until a paste begins to form.
grated
3. Add the lentils, kidney beans, tomatoes and water. Stir to
1-2 green chillies, finely combine then press BACK.
chopped
2 tsp ground cumin PRESSURE COOK then VEG BEANS and adjust the time to 20
minutes. Press START.
1 tsp turmeric
2 tsp garam masala
removing the lid.
300g black (or green) lentils (if 6. Stir in the butter or yoghurt and season to taste before
using dried then soak overnight) serving.
1 x 400g can kidney beans
900ml water
50g butter (or yoghurt)

PRO TIP
COOK 10 25 4-6 If you can’t track down urad dal then green lentils are a good substitute and are usually easier to
mins mins find. This is best drizzled with double cream and a sprinkle of fresh coriander or mint.
50 51
BLACK BEAN & PUMPKIN/SQUASH SPANISH STEW
A fabulously healthy stew - vegetarian - that’s also delicious and redolent with the taste INGREDIENTS METHOD
of Spain, heady with garlic and paprika. If you wanted to add meat then some sliced
cooking chorizo would be a perfect addition.
1 tbsp oil 1. Select the SAUTE function and then the VEG CAULIFLOWER
program and press START. Add the oil and allow to heat for 1-2
1 butternut squash, peeled and mins.
chopped into 1cm cubes (use
pumpkin at Halloween!) 2. Add the onion slices and garlic and fry for 5 mins until soft
and starting to brown.
2 onions, finely sliced
3. Add the smoked paprika and chilli powder and fry for a
4 cloves garlic, finely diced further 2 mins so the spices start to give off a love aroma and a
nice paste forms.
1 tbsp smoked paprika
4. Add the squash and stir to coat. Add the red pepper,
1 tsp chilli powder (optional) tomatoes, black beans, stock and salt and stir to combine. Press
BACK to stop the program.
1 red pepper - sliced
5. Put the lid on, check the pressure valve is closed then select
PRESSURE COOK function and then the CURRY VEG program
100g baby plum tomatoes,
and press START.
halved
6. When the program has finished allow a SLOW RELEASE and
1 x 400g tin black beans (or open the lid.
dried equivalent, soaked
overnight) 7. Taste and add lemon juice if the stew needs a hint of
sharpness and adjust seasoning.
250ml vegetable stock or water
8. Serve with a generous sprinkling of parsley.
1 tsp salt
1 tbsp lemon juice (to taste)
1 tbsp chopped flat-leaf parsley

leaves (to garnish)

mins mins Wonderful with white rice or, for lunch, on its own with some bread.
52 53
CHICKEN AND GINGER NOODLE SOUP
This wonderfully fragrant soup is a perfect pick-me-up when feeling flat, ideal for INGREDIENTS METHOD
Monday nights.
3L chicken stock 1. Add the stock, chicken, ginger, chillies, garlic, star anise,
oyster sauce, Chinese wine/sherry and half the soy sauce into
800g chicken, cut in to strips the inner pot.
2 tbsp soy sauce 2. Put the lid on and close the pressure valve then select the
PRESSURE COOK function then SOUP MEAT and adjust the
3cm fresh ginger, peeled and time to 10 minutes. Press START.
finely sliced (or 1 tbsp ground
ginger) 3. When the program has finished we recommend the SLOW
3 garlic cloves, crushed removing the lid.
1 tbsp oyster sauce 4. Select the SAUTE function and select BEEF STEAK and press
START. Add the pak choi, noodles and spring onions and stir for
1 tbsp Chinese cooking wine 3 minutes, then press BACK.
(or dry sherry)
5. Optional steps - serve drizzled with sesame oil and soy
sauce.
1 star anise
4 spring onions, finely sliced
2 red chillies, finely sliced
100g pak choi, shredded (or

spinach)
250g egg noodles
Sesame oil (optional)

SERVING SUGGESTION
COOK 5 15 4 There is room in this recipe to add a little more ginger to suit your taste - if you like it fiery then
mins mins dial it up! Best served drizzled with sesame oil and soy sauce.
54 55
SLOPPY JOES
This Sloppy Joe recipe from across the pond is as tasty as it is messy! Serve in lightly INGREDIENTS METHOD
toasted burger buns with plenty of napkins at the ready.
2 tbsp olive or cooking oil 1. Select the SAUTE function, scroll down to BEEF STEAK and
press START. Add half the oil and allow to heat for 2 mins. Add
600g beef mince the mince and onion and stir regularly for ~3 minutes until the
onion begins to soften and the beef is slightly browned.
1 onion, chopped
2. Add the rest of the ingredients and stir to combine.
1 green (or red) pepper,
chopped 3. Put the lid on and close the pressure valve then select
PRESSURE COOK and the CHILLI BEEF program and adjust the
3 garlic cloves, crushed time to 10 minutes. Press START.
200ml tomato ketchup 4. When the program has finished we recommend the SLOW
1 tbsp tomato puree removing the lid.
5. Season to taste and depending on the consistency, use the
1 tbsp soy sauce
SAUTE then the BEEF STEAK function again to reduce the
1 tbsp Worcestershire sauce sauce.
1 tbsp brown sugar
1 tsp mustard
50ml water
6 burger buns - to serve
COOK 5 10 6
mins mins
56 57
MOUSSAKA
Moussaka is to Greece what lasagne is to Italy. This wonderful recipe is a hearty INGREDIENTS METHOD
complete meal on its own with spiced lamb, aubergines and creamy cheesy sauce.
2 medium aubergines, thinly 1. Fill the inner pot with water up to the MIN line, insert the
sliced lengthways (3-4mm) steamer tray, then lay the potato slices on the top.
3 medium sized potatoes, 2. Put the lid on and close the pressure valve then select the
peeled and sliced STEAM function and choose the VEG POTATOES program.
Adjust the timer and press START.
4 tbsp olive or cooking oil
3. When the program has finished remove the steamer tray and
1 red onion, sliced leave it to one side. Empty and dry the inner pot.
4. Select the SAUTE function and the BEEF STEAK program,
500g lamb mince
add half the oil and allow to heat. Add the onion and stir
2 garlic cloves, crushed regularly for ~3 minutes until it begins to soften.
5. Add the garlic and lamb and continue to stir for ~3 minutes
1 tsp mixed spice
until the mince begins to brown.
500g carton passata 6. Add the mixed spice and passata and stir to combine, then
press BACK.
300ml crème fraiche
7. Empty the mince mixture to a bowl and set aside, then wash
100g cheddar cheese, grated and dry the inner pot.
8. Add the rest of the oil then add a layer of potato followed by
a layer of aubergine and then a layer of mince. Repeat this once
more, then finish with a layer of aubergine.
9. Add the crème fraiche then top with grated cheese. Put the
lid on and close the pressure valve then select PRESSURE
COOK function and the BEEF STEW program then press START.
removing the lid.
COOK 35 10 4
mins mins
58 59
MOROCCAN CHICKPEA TAGINE
Traditionally cooked in an earthenware pot, we’ve adapted this classic Moroccan dish. A INGREDIENTS METHOD
great-tasting healthy meal that’s packed with naturally sweet spices and goodness.
2 tbsp olive or cooking oil 1. Select the SAUTE function and the CRISPY program, press
START then add the oil and allow to heat for 1-2 mins. Add the
1 red onion, diced pepper, courgette, aubergine, onion, garlic and chilli and stir
regularly for ~3 minutes until the veg begins to brown.
2. Add the cumin, coriander, cinnamon, chickpeas and prunes
1 red pepper, chopped and stir for ~1 minute. Add the tomatoes, salt and stock, then
press BACK to cancel the program.
1 courgette, cut in to chunks
1 aubergine, cut in to chunks PRESSURE COOK function and the CURRY VEG program and
5 tomatoes, chopped (or 1 tin of
tomatoes) 4. For this recipe we recommend the SLOW RELEASE method
before opening the pressure valve and removing the lid.
1 red chilli, finely chopped
5. Taste and adjust the seasoning to taste.
1 tsp cumin 6. Serve as above.
1 tsp coriander
½ tsp cinnamon
1 x 400g can chickpeas
400ml vegetable stock
4 prunes, pitted and sliced

(optional)
1 tsp salt (or to taste)

SERVING SUGGESTION
COOK 10 15 4-6 Best served with couscous, sprinkled with chopped parsley or mint. If you have any preserved
mins mins lemon and/or some harissa make this sing even more.
60 61
CAULI & COURGETTE CURRY
This recipe is great for using up those odds and ends of leftover veggies. Carrot, INGREDIENTS METHOD
pepper, mushrooms, broccoli and butternut squash are all good additions or
substitutions for cauliflower and courgette. The more the merrier!
2 tbsp olive or cooking oil 1. Select the SAUTE function and the CRISPY program, press
START add the oil and allow to heat for 1-2 mins. Add the onion,
2 onions, chopped garlic and ginger and stir regularly for ~3 minutes until the
onions begin to soften.
2. Add the spices and stir until a paste forms, 1-2 mins.
3cm fresh ginger, peeled and
grated 3. Add all the remaining ingredients and stir to combine. Then
press BACK to cancel the program.
½ tsp turmeric
1 tsp chilli powder PRESSURE COOK function and the VEG CURRY program and
press START. If you want slightly firmer veg then adjust the
1 tsp dried curry leaves cooking time to 2 mins.
1 tsp cumin
1 tsp coriander (the spice, not removing the lid.
the herb) 6. Optional step: if you want to thicken the sauce then select the
SAUTE then CRISPY function, press START and stir regularly
1 whole cauliflower, cut into
for ~3 minutes until the sauce begins to reduce, then press
bite-size florets
BACK to stop cooking.
1 courgette, diced
2x 400ml cans of coconut milk
Chopped coriander
(to serve - optional)

mins mins This is best served with fluffy rice, mouth-watering pickles and a naan on the side.
62 63
VEGETABLE SOUP
This wonderful, creamy soup is tasty, healthy and perfect for using up those leftover INGREDIENTS METHOD
veggies in the back of the fridge.
1 tbsp olive or cooking oil 1. Select the SAUTE function and the VEG BROCCOLI program,
press START then add the oil and allow to heat. Add the onion,
1 onion, chopped garlic, celery and pepper and stir regularly for ~5 minutes until
the onion begins to soften, then press BACK.
1 garlic clove, crushed and
chopped 2. Add the rest of the ingredients then close the lid and select
the PRESSURE COOK function and the SOUP VEG program,
1 green pepper, deseeded and then press START.
chopped
3. When the program has finished use the SLOW RELEASE
2 sticks of celery, chopped method then open the lid and leave to cool slightly then either
liquidise using a hand blender or transfer to a blender until as
1 baking potato, peeled and smooth (or chunky) as you like.
chopped
150g sugar snap peas (or frozen
500g carrots, peeled and

chopped
1L vegetable stock
1 tsp herbs de provence
SERVING SUGGESTION
Serve with warm crusty bread and a sprinkle of fresh coriander leaves.
COOK 10 15 6 PRO TIP

mins mins This is an easy recipe to increase quantities and do a big batch cook for the week.
64 65
CHICKEN DANSAK
This is a wonderful, family curry recipe and a great entry point for kids into curry INGREDIENTS METHOD
especially if you omit the chilli powder (some kids like a bit of spice, some really
struggle!) This is very simple and quick despite using quite a few ingredients.
1 tbsp oil 1. Select the SAUTE function and the CHICKEN BREAST
program and press START. Add the oil and allow to heat for 1-2
500g chicken mins.
2 onions, finely sliced 2. Add the onion slices and fry for 5 mins until soft and starting
to brown.
2 cloves garlic, finely diced
3. Add the garlic and the spices (ginger, garam masala, cumin,
1 tsp ginger (died or fresh) coriander, cardamon seeds, chilli) and fry for a further 3 mins so
the spices start to toast and a nice paste forms.
1 tsp garam masala
4. Add the chicken and stir to coat. Cook for a further 2 mins.
½ tsp turmeric Press BACK to stop the cooking.
5. Add the red pepper, tomato puree, lentils, stock and salt and
1 tbsp cumin
stir to combine.
1 tbsp coriander 6. Put the lid on, check the pressure valve is closed then select
PRESSURE COOK function and the CURRY CHICKEN program
6 cardamom pods
and press START.
1 tsp chilli powder (none if kids 7. When the program has finished allow a SLOW RELEASE and
don’t like spice, more if you like open the lid.
it a bit hotter)
8. Taste and add lemon juice if the curry needs a hint of
1 red pepper - chopped sharpness.
2 good dollops of tomato puree 9. Serve as above.
½ cup red lentils (masoor dal) -

approx 100g
500ml chicken stock or water
1 tsp salt
1 tbsp lemon juice (to taste)
1 tbsp chopped coriander

leaves (to garnish)

SERVING SUGGESTION
COOK 5 25 4 Wonderful with basmati rice (which you could also make in the CleverChef Pro and keep warm
mins mins while the curry is cooking), a dollop of yoghurt and some pickles.
66 67
THAI GREEN CURRY
This wonderful fragrant dish is a great way to impress dinner party guests. Make this INGREDIENTS METHOD
extra special by serving over sticky coconut rice and scattered with chopped chillies.
2 tbsp olive or cooking oil 1. Select the SAUTE function and the CHICKEN BREAST
program, press START then add the oil and allow to heat. Add
1kg chicken breast, sliced the chicken and brown for ~3 minutes, then add the lemongrass,
shallots, garlic, ginger and curry paste and stir regularly for a
1 tbsp green curry paste further 2 minutes.
5 garlic cloves, chopped 2. Add the fish sauce, soy sauce, sugar, pepper, carrots, stock,
coconut milk and half the coriander, stir to combine, then press
3cm fresh ginger, peeled and BACK to stop cooking.
chopped (or 2 tbsp ground
ginger) 3. Put the lid on and close the pressure valve then select the
1 tbsp fish sauce and press START.
1 tbsp soy sauce 4. When the program has finished we recommend the SLOW
1 tbsp brown sugar removing the lid.
2 shallots, peeled and sliced 5. Select the SAUTE function and the BEEF STEAK program
then press START and add the green beans and combine, then
1 red pepper, cut in to slices cook for ~5 minutes until the beans begin to soften, then press
BACK to stop the program.
2 carrots, chopped in to
match-sticks 6. Serve as above.
250g green beans, trimmed and

cut in half
350ml chicken stock
2 lemongrass sticks, sliced
1 x 400ml can coconut milk
50g fresh coriander, chopped
Fresh chillies, chopped (to serve

- optional depending on how
hot you like it!)
COOK 10 25 6
mins mins
68 69
CHICKEN MADRAS
This classic curry is perfect for those Saturday nights in front of the TV and will give INGREDIENTS METHOD
your local takeaway a run for its money. Using hot chilli powder gives this a Madras hot
taste but dial up or down to suit your own taste.
2 chicken breasts, chopped into 1. Select the SAUTE function and the CHICKEN BREAST
cubes program, press START then add the oil and allow to heat for 2
mins.
3 small green chillies, chopped
(with the seeds) 2. Add the cloves and cardamom pods followed by the onions
and stir regularly for ~5 minutes until they begin to brown.
3. Add the chillies, ginger and garlic and continue to stir for a
3 cloves further 1-2 minutes until these ingredients have softened.
4. Add the chicken, chilli powder, cumin, coriander, turmeric,
2 cardamom pods
nutmeg, tomatoes and water / stock and stir to combine, then
2 onions, finely chopped press BACK to cancel.
5. Close the lid, make sure the valve is closed select the
grated
and then press START.
4 garlic cloves, finely chopped 6. When cooking has finished we recommend a SLOW
RELEASE.
2 tsp hot chilli powder
7. Open the lid and stir in the garam masala and coriander
1 tsp ground cumin leaves.
1 tsp ground coriander
½ tsp turmeric
1 tsp ground nutmeg
100ml chicken stock or water
Handful coriander leaves,

chopped (to serve)
1 tsp garam masala (to serve)

mins mins Serve sprinkled with chopped coriander with rice and naan bread on the side.
70 71
VICTORIA SPONGE
This classic cake is so easy in the CleverChef Pro. And with the non-stick inner pot it’s INGREDIENTS METHOD
easier to clean up than any other method!
4 eggs 1. Crack the eggs into a mixing bowl and beat together with the
sugar and butter until you have a thick pale mixture.
200g caster sugar
2. Add the flour, baking powder and vanilla essence and mix to
200g butter (plus more for combine.
greasing)
3. Grease the inner pot with some extra butter then pour in the
200g self-raising flour mixture.
4. Close the lid and with the pressure release valve open,
2 tsp baking powder
select the PRESSURE COOK function and then the BAKE CAKE
1 tsp vanilla essence program then press START.
5. When the program has finished, carefully tip out your cake
For the filling:
and transfer to a cooling rack.
100g butter 6. While your cake cools, mix together the butter and icing
sugar to make your butter cream filling.
140g icing sugar
7. Once cooled, carefully slice in half and generously spread the
½ jar of strawberry jam jam on one half, cream on the other, then put back together to
complete your cake.
8. Enjoy with a cup of afternoon tea!

PRO TIP
COOK 10 45 8-10 It’s worth letting the butter come up to room temperature so it’s easier to work with. Top with a
mins mins dusting of icing sugar and some chopped strawberries to decorate
72 73
RICE PUDDING
Rice pudding is a tasty treat for the kids, made in minutes in the CleverChef Pro. This is so much tastier
than anything you can get from a tin. Take your rice pudding to the next level by topping it with either
INGREDIENTS METHOD
nutmeg, chopped strawberries, sultanas or chunks of chocolate.
1 cup pudding rice (as an 1. Rinse the rice under running water until clear. This step,
alternative long grain white rice although minor, is important if you want to achieve a slightly
is fine) firmer texture - otherwise the excess starch can make the rice
pudding a little stodgy.
300ml water
2. Add the rice, milk, salt, vanilla and water to the inner pot.
450ml whole milk Select PRESSURE COOK and scroll down to RICE WHITE.
Adjust the cooking time to 15 mins and then press START.
Pinch of salt Note: it is REALLY important that you DO NOT add the can of
sweetened condensed milk at this point.
1 can sweetened condensed
milk 3. When the program has finished we recommend the SLOW
RELEASE method before opening the release valve and
1 vanilla pod, split and seeds removing the lid.
scraped
4. Pour the condensed milk into the inner pot and stir to
Sprinkles: ground cinnamon, combine. You should have a lovely, familiar rice pudding
nutmeg, strawberries or consistency at this point. If you are using them, add the
chocolate chunks (optional) sprinkles and serve.
COOK 2 15 8 PRO TIP

mins mins For a very special treat, spoon some sugar on top and caramelize under a grill.
74 75
PORRIDGE
This is a quick, healthy and high energy way to start the day. INGREDIENTS METHOD
100g porridge oats 1. Add the oats, water and milk and stir to combine
300ml water 2. Put the lid on and close the pressure valve then select
PRESSURE COOK function, scroll down to MULTIGRAIN and
400ml semi skimmed milk press START.
removing the lid. (Alternatively, wait 10 minutes and use the
QUICK RELEASE method before opening the pressure valve
and removing the lid.)
4. Spoon into bowls and top with cream or yoghurt, fresh or
dried fruit, and a sweetener of your choice such as maple syrup.
5. Optionally you could choose to use the Time Delay function
on this recipe. Put everything in the CleverChef Pro the night
before and then time delay until an hour before you get up in
the morning. That way you get up to wonderful, steaming hot
porridge.

SERVING SUGGESTION
COOK 2 11 4 Try topping with cream or yoghurt, fresh or dried fruit, and a sweetener of your choice such as
mins mins maple syrup.
76 77
SLOW COOKER CHINESE BEEF & BROCCOLI
A classic Chinese takeaway dish adapted for a “fakeaway” which has the added bonus INGREDIENTS METHOD
of being super easy to prepare. Simply put all the ingredients (except for the broccoli) in
CleverChef Pro and let it do the rest for you!
1 tbsp groundnut oil (or similar) 1. Optional first step: select the SAUTE program, select BEEF
STEAK and press START. Add oil and allow to heat. Add the
2 onions, thinly sliced beef in batches and stir regularly for ~3 minutes until browned.
Then add the onion and soften for a further 3 mins. Press the
BACK button.
4 cloves garlic, crushed and
chopped
2. Select the SLOW COOK function and scroll down to BEEF
STEW. Adjust the cooking time to 4 hours, add all the rest of the
600g stewing steak
ingredients apart from the broccoli and press START (see note
above about the broccoli).
250ml beef stock
3. When the cooking program has finished, assuming you did
60 ml soy sauce not add the broccoli in step 2 then add the broccoli, press
the BACK button and select the SAUTE function, select BEEF
3 tbsp oyster sauce STEAK and press START. This will boil the broccoli for 7 mins
and it should be nicely cooked with a little bit of crunch.
1 tbsp brown sugar
1 tsp Chinese 5-spice
1 head broccoli, cut into small

florets
4 shiitake mushrooms, halved

(optional)
1 tbsp Chinese rice wine

(optional)
PRO TIP
If you are in a hurry then feel free just to put all the ingredients in the pot. However, if you do
have time then browning the meat at the start is a game-changer and will really intensify the
SLOW PREP COOK SERVES flavour of the final dish. Also if you cook a lot of Chinese food and you have shiitake mushrooms
and Chinese rice wine on hand then add these for an extra level of complexity and flavour. The
COOKER 5 ~4 4 broccoli can get added at the start but if you want to retain a little bit of crunch, like you would
mins hrs get in a stir fry, then add the broccoli at the end and cook for 5 mins.
78 79
ITALIAN SAUSAGE GNOCCHI
This gnocchi recipe is so comforting and tasty, and cooks in under 10 minutes! INGREDIENTS METHOD
Serve with shredded fresh basil and grated parmesan sprinkled over the top.
1 tbsp olive or cooking oil 1. Select the SAUTE function and then the BEEF STEAK
program and press START. Add the oil and allow to heat for 2
1 onion, sliced mins. Add the onion and garlic and stir regularly for ~3 minutes
until the onion begins to soften.
2. Add the sausage and stir to combine. Continue to cook for a
400g sausage meat further ~2 minutes so the sausage begins to brown then press
BACK to cancel the cooking program if it has not stopped
1 tsp chilli flakes automatically.
1-2 tsp Italian herbs 3. Add the rest of the ingredients apart from the gnocchi and
stir to combine.
250g chicken stock
4. Place the gnocchi on top without stirring it in.
500g gnocchi STEAM function and then the VEG CAULIFLOWER program.
Press START.
6. When the program has finished press CANCEL. For this
recipe we recommend the SLOW RELEASE method before
opening the pressure valve and removing the lid.
7. Give your gnocchi a good stir and season to taste before
serving.
STEAM PREP COOK SERVES
5 8 4
mins mins
80 81
DIM SUM
INGREDIENTS METHOD
1 large porcini or shiitake dried 1. Soak the mushroom in the boiling water until softened (about
mushroom 20 minutes). Drain. Remove and discard the stem and the tough
centre. Chop very finely.
200ml boiling water
2. Mix the mushroom, pork, prawns, water chestnuts, spring
100g minced pork
onions, soy sauce, sherry, sesame oil, cornflour, sugar, salt and
100g prawns, shelled, deveined pepper together. Place a generous tsp of the mixture on the
and chopped fine centre of each wonton wrapper.
2 tbsp water chestnuts, 3. Bring the sides of the wrappers up around the filling. Pinch
chopped fine the tops together to form bundles around the filling. Press down
lightly on the filling. Tie top with strips of the green spring onion.
2 spring onions, white parts
finely diced (retain greens)
4. Fill the inner pot water up to the minimum line and place the
2 tsp soy sauce trivet and steamer tray into the pot. Place the dim sum on the
tray (this may have to be done in batches). Close the lid and set
1 tsp dry sherry the pressure release valve to closed. Select the STEAM function
and scroll down to the VEG MIXED FRESH program and press
1 tsp sesame oil START.
1 tsp cornflour
5. Open the lid, remove the dim sum, check in the middle of
one that the pork is cooked and then keep them warm while
½ tsp sugar
additional batches are cooked.
1 pinch Chinese pepper
6. Serve warm with a sweet chilli, hoisin, soy or (for a special
20 3½” size round wonton treat) XO sauce.
wrappers (available at a
Chinese supermarket)
15 5 10
mins mins as a
starter
82 83
LEMON & DILL SALMON FILLETS
This light healthy fish dish has wonderful sweet flavours and is great for a quick lunch. INGREDIENTS METHOD
2 x 125g salmon fillets 1. Sprinkle the salmon with the dill and lemon zest and leave to
one side.
½ lemon, zest and juice
2. Add the wine and lemon juice as well as 1 cup of water. Place
1 tsp freshly chopped dill the steaming rack in the inner pot and put the fish on top then
close the lid, leaving the pressure release valve in the OPEN
3 tbsp white wine position and select the STEAM function and then the POACH
FISH program. Press START.
3. When cooking is finished open the lid (it is not a pressure
cook function) and carefully remove the hot salmon.
4. Serve as above.
10 15 2 SERVING SUGGESTION
mins mins Best served with fresh vegetables like asparagus and tender stem broccoli.
84 85
FISH TACOS
This fish taco recipe is so easy to make and you can be really creative with your sides INGREDIENTS METHOD
and extras.
2 tbsp olive oil 1. In a small bowl, mix the olive oil, cumin, paprika and garlic
together.
1 tsp ground cumin
2. Select the SAUTE function and then the CRISPY program,
1 tsp smoked paprika press START and allow to heat for 3 minutes.
1 garlic cloves, crushed 3. Meanwhile dip each piece of fish in the spice mix oil then add
to the inner pot. Pour the rest of the oil into the inner pot.
4 white fish fillets, sliced into
4. Sautee for ~4 minutes, stirring regularly until they become
fish finger sized strips
golden on all sides
8 corn tortilla wraps (to serve) 5. Check one to make sure they are cooked through, then press
BACK.
1 avocado, sliced (to serve)
6. Serve before they cool as suggested above or better still
Iceberg lettuce, shredded come up with your own serving magic and share your creations
(to serve) with us on our social media!
1 lime (to serve)
Hot sauce (to serve)
SAUTE PREP COOK SERVES

SERVING SUGGESTION
2 5 4 These are best served in warm tortillas with sliced avocado, lettuce, your favourite hot sauce and
mins mins a squeeze of lime juice.
86 87
VEGAN THREE-BEAN CHILLI
A hearty, wholesome chilli perfect for vegans and meat-free Monday carnivores alike. A diet high in
pulses is common amongst the world’s longest lived populations so it’s super healthy. Try adding in
INGREDIENTS METHOD
some of that leftover veg, like butternut squash for a slightly sweeter taste.
1 tbsp olive or cooking oil 1. Select the SAUTE function and the BROCCOLI function and
press START, then add the oil and allow to heat for 1-2 mins.
2 garlic cloves, crushed Add the onion, garlic and pepper and stir regularly for ~5
minutes until the onion begins to soften.
1 red onion, chopped
2. Add the cumin, paprika and chilli powder and allow to cook
1 red pepper, chopped for another minute.
2 tsp ground cumin 3. Add the beans and stir before adding the chopped tomatoes,
red wine and Worcestershire sauce (if using) and stir to combine
2 tsp paprika then press BACK to stop cooking.
1 tsp chilli powder (or ½ fresh 4. Close the lid and select the DIY function. Adjust the time to
red chilli, chopped) 30 minutes, then press START.
5. This will simmer away for 30 mins but check occasionally and
1 x 400g can kidney beans,
stir as you would a saucepan on the hob. At the end of cooking
drained
the lid can be removed immediately as this is not cooking under
1 x 400g can butter beans, pressure.
drained 6. Serve as above.
1 x 400g can adzuki beans,
drained
25ml red wine (optional)
Dash of Worcestershire sauce

(optional)
DIY PREP COOK SERVES

SERVING SUGGESTION
10 30 6 Best served on fluffy rice or crispy wedges, with sliced avocado and some vegan cheese and
mins mins soured cream.
88 89
COTTAGE PIE
This classic dish is a family favourite and is great for batch freezing for later in the week. INGREDIENTS METHOD
1 tsp olive or cooking oil 1. Select the SAUTE function and the BEEF STEAK program and
press START, then add the oil and allow to heat. Add the onion
500g beef mince and stir regularly for ~3 minutes until the onion begins to soften.
Add the garlic, celery, carrots and herbs and cook for a further 1
1 red onion, finely chopped minute.
2 carrots, finely chopped 2. Add the mince, season with salt and pepper and stir regularly
until the program ends and the mince is nicely browned.
150g frozen peas
3. Add the peas and stock and stir to combine.
2 sticks of celery, finely
chopped 4. Insert the steamer tray and evenly spread the potatoes then
close the lid.
600ml beef stock
5. Select the DIY function, adjust the time to 40 minutes, then
press START. Close the lid but make sure the pressure valve is
2 garlic cloves, crushed and
not closed (this is not a pressure cook program).
finely chopped
6. When cooking has finished, open the lid, remove the
½ tsp dried thyme potatoes and mash in a bowl with some butter, milk and
seasoning.
½ tsp dried rosemary
7. Add the mince to a serving dish and spread evenly before
1kg white potatoes, peeled and topping with the mashed potatoes.
chopped in to 2cm cubes
8. Optional step: put the dish under the grill for 3-4mins to
25g butter brown the potatoes and get that restaurant finish.
125ml milk

SERVING SUGGESTION
15 50 4-6 Serve with extra veggies to make it go further and plenty of lovely thick gravy.
mins mins
90 91
LEMON CHEESECAKE
INGREDIENTS METHOD
200g shortbread biscuits 1. Crush the biscuits in a food processor or sealed bag, place
in a bowl and add the melted butter, combine together.
75g butter, melted Press crumb mixture into the base of a 7”, 18cm or 7.5”, 19cm
springform tin.
Filling
2. In a large mixing bowl mix the cream cheese and sugar until
400g cream cheese smooth, add the sour cream, lemon juice and zest and vanilla
extract and beat together with a wooden spoon.
35g granulated sugar
3. Add in the eggs one at a time and mix to combine, Pour the
50g sour cream batter into the springform pan on top of the crumb base.
1 tbsp lemon juice 4. Pour 500ml of water into the inner pot and place in an
upturned bowl, place the cheesecake onto the bowl. Close the
2 tsp lemon zest lid and set the pressure release valve to closed.
½ tsp vanilla extract 5. Select the DIY function then adjust the temperature to 95C
and the timer to: 15 minutes for a creamy cheesecake, 20 -25
2 large eggs, beaten minutes, depending on tin size for a firm denser cheesecake.
Close the lid, leaving the pressure release valve in the OPEN
To Decorate position, and press START.
Icing sugar and raspberries to 6. Carefully open the lid (there will be steam inside) and using
decorate oven gloves remove the tin to a wire rack to cool. When
cheesecake is completely cool, refrigerate for at least 4 hours.
7. Remove from tin and serve topped with raspberries and a
dusting of icing sugar.
15 20 8
mins mins
92 93
SIMPLE HOMEMADE YOGHURT
Make your own yoghurt at home for a fraction of the price of shop-bought yoghurt - far more delicious too. Whilst
you can make yoghurt without “scalding” the milk first it is recommended that you do this extra step as it will kill INGREDIENTS METHOD
any nasty bacteria that may have crept into the milk and will make the end product thicker.
2L full fat milk 1. Sterilise the inner pot by adding 1 cup of water and using the
SAUTE function and the CRISPY program, adjusting the time to
2 tbsp full fat bio live yoghurt 5 minutes. Press START. Once finished, discard the water.
2. “Scald” the milk: add the milk to the inner pot and select
the SAUTE function and the CRISPY program, then press
START. Heat the milk until it reaches 180F / 83C - check with
a thermometer or temperature probe. Once the milk hits this
temperature press BACK to stop heating and allow the milk to
drop in temperature to 110F / 43C.
3. Add the yoghurt and stir to combine.
4. Select the MULTICOOK function and the YOGHURT program.

Press the START button, close the lid and cook until the
program ends - this is very easy if done overnight.
5. Stir the yoghurt well and pour into a sterilised glass jar and
store in the fridge where it should keep for 10-14 days. Make
sure it is chilled before serving.
MULTICOOK PREP COOK MAKES

PRO TIPS
20 8 2L • Save 2 tbsp of your first batch to start your next batch!
mins hrs yoghurt • Strain your yoghurt in muslin cloth to get a thicker set Greek-style yoghurt
94 95
CRUSTY WHITE BREAD
The CleverChef Pro makes baking bread so simple with the Bread Rise and Bake functions. The trick here is to flip
your loaf near the end so you get a lovely thick crust all the way around. This loaf is quite similar to a wonderful INGREDIENTS METHOD
Italian focaccia. It is perfect with wholesome stews or simply warm with butter and jam.
3 tbsp olive or cooking oil 1. Add the yeast to a jug filled with warm water and give this
a stir then leave to stand. In a mixing bowl, add the flour and
500g white bread flour butter and stir to combine until you have a thick paste.
40g butter
2. Gradually add the water a bit at a time, stirring continuously
2 tsp salt until you have a soft dough.
1 x 7g dried yeast packet 3. Add 1 tbsp of oil to a clean work surface and knead the dough
for ~5 minutes until the dough is springy and elastic.
300ml lukewarm water
4. Add 2 tbsp of oil to the inner pot and stir so the bottom is
coated with oil, then add the dough.
5. Close the lid then select the MULTICOOK function, select

BREAD RISE and press START. When the program has finished,
open the lid to check on your dough, it should be roughly twice
the size it was.
6. Close the lid again, select the MULTICOOK function again

and scroll down to BAKE CAKE and adjust the time to 1 hour,
then press START.
7. At the end of the program open the lid and tip your bread out.
Using oven gloves, put the bread back in the other way around
so the crust is now at the top. Select MULTICOOK and CAKE
BAKE program again and adjust the time to 15 minutes then
press START.
8. When the program has finished open the lid and tip out your
bread ready to be sliced. Put the loaf on a wire rack to cool
down.
MULTICOOK PREP COOK SERVES
40 1 15 8
mins hr mins
96 97
AUTHENTIC ITALIAN MARGHERITA
Traditional Italian margherita pizza has a thin and fluffy base, rich tangy sauce, slices of INGREDIENTS METHOD
mozzarella and a sprinkle of basil to complete ‘il Tricolore’ (the 3 colours of the Italian
flag).
For the dough 1. To make your pizza dough, add 325ml warm water to a jug
and mix in the yeast, sugar and oil and leave to stand for a few
2 tbsp olive or cooking oil minutes.
500g ‘00’ Flour 2. Sieve the flour into a large mixing bowl and make a well in
(or white bread flour) the middle, then pour in the water mixture.
1 tsp salt 3. Gradually bring flour from the outside into the water, mixing
in the middle and adding a little more flour at a time until
1 x 7g dried yeast packet everything has combined.
1 tbsp caster sugar 4. Add the dough to the inner pot, then close the lid, leaving
the pressure release valve in the OPEN position, and select the
For the sauce MULTICOOK function and then the BREAD RISE program then
press START.
5. For the sauce, add all the sauce ingredients to a food
3 tbsp tomato purée processor and blitz for ~1 minute until the sauce is smooth.
6. Take a tennis ball size chunk of dough and roll it out on a
1 garlic clove, peeled
clean flour dusted surface until as thin as you like. Use the
1 tsp onion granules bottom of the inner pot to measure and cut out a perfect sized
pizza base.
2 tsp oregano
7. Add 2 tbsp olive oil to the inner pot and stir around until the
bottom is fully covered with oil, then place the pot back in the
1 tbsp soy sauce
CleverChef Pro.
1 tbsp Worcestershire sauce 8. Add your base followed by the sauce, cheese, and toppings
of your choice.
2 tbsp olive oil
9. Put the lid on, again leaving the pressure release valve in the
For the toppings OPEN position, then select the MUTLICOOK function and then
the CAKE BAKE program, adjust the time to 20 minutes then
2 tbsp olive oil press START.
3 mozzarella balls, drained and 10. When the program has finished remove the lid. Use a
thinly sliced spatula to scoop underneath and remove your pizza. Add more
oil every time you make a new pizza.
1 bag fresh basil leaves
11. Optional step: depending on your choice of toppings and
thickness of your cheese you could finish off under the grill for
1-2 mins.
MULTICOOK PREP COOK SERVES TIP
10 20 8 Just remember to keep adding more oil between pizzas so they don’t get stuck. If you’re pushed
for time feel free to buy readymade dough and sauce to speed things up, you’ll still get great
mins mins pizzas.
98 99
CARROT CAKE
Carrot cake is such a classic it hardly warrants an introduction. For an extra challenge, INGREDIENTS METHOD
you can try slicing your cake in half horizontally and doubling the quantity of icing for
the middle.
85g apple, peeled, cored and 1. Select the SAUTE function and then the CRISPY program,
grated press START, then add the apple, carrot, raisins and orange
juice. Stir regularly for 3~ minutes until the fruit begins to soften,
3 carrots, grated then press BACK.
100g raisins 2. Tip into a mixing bowl and set aside to cool, then rinse and
dry the inner pot.
1 orange, zest (for the icing)
and juice 3. In another mixing bowl, add all the dry ingredients apart from
the walnuts, and stir to combine.
200g dark brown sugar
4. In another mixing bowl, add the oil, eggs and ricotta and beat
300g plain flour with a whisk to combine.
5. Add the wet ingredients to the dry, along with the cooled fruit
1 tsp baking powder
and stir to combine, then stir in the walnuts.
1 tsp bicarbonate of soda 6. Use some oil to grease the inner pot and add the cake
mixture. Close the lid, leaving the pressure release valve in the
2 tsp cinnamon OPEN position, and select the MULTICOOK function and then
the BAKE CAKE program, then adjust the time to 50 minutes
1 tsp mixed spice
and press START.
175ml sunflower oil 7. When the program has finished, leave the lid closed for a
further 10 minutes before opening.
150g ricotta cheese
8. Open the lid and allow the cake to cool for a further 15
3 eggs, beaten minutes.
For the Icing 9. Carefully remove the inner pot and tip the cake out onto a
cooling rack.
250g cream cheese
10. While the cake cools, add the cream cheese, butter, icing
600g icing sugar sugar and orange zest in a bowl. Mix the ingredients together
and when the cake has cooled spread on to the top of the cake.
Orange zest
11. Decorate the cake by sprinkling with walnut halves before
Walnut pieces for decoration serving.
20 1 10 10
mins hr mins
100 101
APPLE PIE
A classic pudding, made even easier in the CleverChef Pro. INGREDIENTS METHOD
250g cooking apples (approx 2 1. Peel the apples and cut the cores out and dice finely.
small apples)
2. In a bowl, beat the eggs with sugar until thick and pale.
5 eggs
3. Add flour and baking powder in the egg mixture and stir. Mix
until completely smooth.
200g sugar
4. Grease the inner pot with butter.
180g all-purpose flour
5. Pour part of the dough into the inner pot and place the diced
10g baking powder apples on top, then pour rest of dough. Close the lid and set the
steam release valve to open.
10g unsalted butter
6. Select the MULTICOOK function and the BAKE CAKE
program and adjust the time to 50 minutes. Press the START
button.
7. Cook until the end of the program then carefully remove the
apple pie from the inner pot and serve hot.

SERVING SUGGESTION
15 50 6-8 Wonderful on its own or choose from the “Holy Trinity”: custard, cream or ice-cream!
mins mins
102 103
NUTELLA BROWNIE
Who doesn’t love a brownie? Our version has a lovely dash of Nutella to make a gooey, INGREDIENTS METHOD
heavenly chocolatey version.
100g plain flour 1. Combine the Nutella and eggs in a bowl and mix together
until smooth.
350g Nutella
2. Add the flour until all the ingredients and stir to combine until
3 eggs you have a smooth mixture. If the Nutella is thick, warm up in
the microwave for 20 seconds.
½ tsp baking powder
3. Add the mixture to the inner pot of the CleverChef Pro.
6-10 blueberries/rasberries
4. Close the lid, leaving the pressure releae valve in the OPEN
(optional)
position, then select the MULTICOOK function and then the
BAKE CAKE program and adjust the time to 30 minutes, then
press START.
5. When the program has finished, open the lid and using a
skewer test the doneness of the brownie. Should you need to
you can cook for longer.
6. When cooked to your liking, carefully tip out your brownie
and leave to cool.
7. Cut into delicious chunky slices and serve with a handful of
blueberries/raspberries or slather with more Nutella!
5 30 6
mins mins
104 105
BANANA BREAD
Cut down on waste by using up those over-ripe bananas in this simple banana bread INGREDIENTS METHOD
recipe.
150g sugar 1. Add the bananas to a large mixing bowl - they should be
sufficiently ripe that you can mash them with a fork or potato
100g butter, softened masher.
250g self-raising flour 2. Add the rest of the ingredients and mix to combine until you
have a smooth mixture.
2 eggs
3. Using some extra butter, grease the inside of the inner pot
1 tsp baking powder then pour in the mixture.
3 large overripe bananas, 4. Close the lid, leaving the pressure release valve in the OPEN
peeled position, and select the MULTICOOK function and then the
BAKE CAKE program, then press START.
1 tsp vanilla essence
5. When the program has finished, open the lid and gently tip
out your loaf. Add the banana bread back to the inner pot but
2 tbsp milk
this time the other way up so the cooked side is at the top.
6. Close the lid again and select the MULTICOOK function and
then the BAKE CAKE program, adjust the time to 10 minutes
then press START.
7. Open the lid and carefully remove the inner pot and tip the
cake out onto a cooling rack.

SERVING SUGGESTION
5 50 10 Wonderful lightly toasted and best served sliced topped with chopped almonds and a drizzle of
mins mins honey or toffee sauce.
106 107
SOUS VIDE THAI CHICKEN
Overcooked chicken can be dry and tasteless, but with our sous vide recipe you retain all the moisture
giving a wonderfully soft and silky texture. Serve sliced and topped with the dressing with some fresh
INGREDIENTS METHOD
green vegetables on the side and some rice if you are looking to make a hearty meal.
2 chicken breasts 1. In a bowl, add all the marinade ingredients and stir to
combine. Toss the chicken in the bowl and leave to marinade for
For the Marinade: ~30 minutes, or overnight for the best flavour.
1 tbsp fish sauce

2. Put the chicken in a sous vide bag, then vac seal the bag
1 tbsp brown sugar and set to one side. If you don’t have a vac sealer then visit the
Drew & Cole website for an alternative method.
1 tbsp coconut milk
3. Place the sous vide bag into the inner pot and fill to the PC
1 handful Thai basil, chopped (or MAX 2/3 line, making sure the bag is fully submerged, using a
coriander) small weight if necessary. Close the lid as this will help maintain
an even temperature but note that this is not a pressure cook
Dressing:
function, so leave the pressure valve open.
1 handful fresh coriander,
chopped 4. Select the SOUS VIDE function then scroll down and select
the CHICKEN BREAST function and press START. If you have a
1 garlic clove, crushed particularly large piece of chicken then adjust the cooking time
up to 3 hours.
1 lime, zest and juice
5. While the chicken is cooking, combine all the dressing
2 tbsp lemongrass paste
ingredients in a bowl and leave in the fridge for later.
grated
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
SOUS VIDE PREP COOK SERVES
35 2 2 NOTE ON COOKING TEMPERATURES

mins hrs Please refer to our Sous Vide cooking guide on page 116-119.
108 109
SOUS VIDE PORK BELLY
Start to sous vide your pork belly the night before for a super slow cooked, out-of-this-world texture and
flavour. Although this takes a long time to cook it takes very little time to prepare and the result is well
INGREDIENTS METHOD
worth the wait! This is perfect for summer if you want to finish the meat off on the BBQ, but also works
really well finished off in the PKP.
1.5kg boneless pork belly, skin 1. In a bowl, add all the marinade ingredients and stir to
scored combine. Rub the marinade all over the pork. Ideally leave to
marinade overnight.
For the Marinade:
2. Put the pork in a sous vide bag, (or cut in half and use two
1 tbsp sea salt
separate bags), add the oil then vac seal the bag(s).
2 tsp black pepper
3. Place the sous vide bag into the inner pot and fill to the PC
1 tbsp thyme, chopped MAX 2/3 line, making sure the bag is fully submerged, using a
small weight if necessary. Close the lid as this will help maintain
2 garlic cloves, finely sliced an even temperature but note that at this temperature this will
not cook under pressure so make sure you leave the pressure
valve open.
4. Select the SOUS VIDE function then scroll down and select
the PORK JOINT function. Adjust the temperature to 64°C and
the time to 24 hours. Press START.
5. When the program has finished, open the lid and carefully
remove the bag(s) and cut them open to remove the pork.
6. If you want to sear and brown the port then empty and dry
the inner pot. Select the SAUTE function, select the CRISPY
program then press START.
7. Add some oil, let this heat up for 2 mins then add the pork
and cook for 2-3 minutes before flipping to sear the other side
for a further 2 minutes.

NOTE ON COOKING TEMPERATURES
5 24 6-8 You can get a range of different results depending on what temperature you choose to cook your
mins hrs pork belly. Please refer to our Sous Vide cooking guide on page 116-119.
110 111
SOUS VIDE SIRLOIN STEAK
Sous vide is a brilliant function on the CleverChef Pro and it allows you to achieve Michelin-starred results in the
comfort of your home. The huge benefit of sous vide is that you can cook steak at an exact temperature so you INGREDIENTS METHOD
can perfectly control how you like your steak cooked from blue to well done. This takes the guesswork out of
using a frying pan and locks in the moisture for a texture that you can cut through “like butter”. This is very much a
weekend treat / luxury dish!
4 sirloin steaks approx. 170g 1. Combine all the ingredients for the marinade in a bowl and
(6 oz) each for a medium-sized mix the butter with a fork until it softens.
steak
2. But the steaks into 2 different sous vide bags and add half
1 tbsp olive oil the marinade to each of the bags and vac seal the bag. Time
permitting put this in the fridge to marinade for min. 30 mins
For the Marinade: (you can also do this overnight for even more flavour).
2 tbsp butter 3. Place the sous vide bag into the inner pot and fill to the PC
MAX 2/3 line, making sure the bag is fully submerged, using a
1 tsp salt small weight if necessary. Close the lid as this will help maintain
an even temperature but note that at this temperature this will
Freshly ground black pepper not cook under pressure so make sure you leave the valve
open.
2 tsp garlic powder (or 1 clove
fresh minced garlic) 4. Select the SOUS VIDE function then scroll down and select
the BEEF STEAK function. The default temperature is 57° which
1 tbsp fresh thyme, finely is medium rare. Adjust the temperature up and down to your
chopped (or other herb of your taste (see note**). Then press START.
choice)
5. When the program is finished carefully lift the bag out of the
inner pot (although not boiling the water will still be very hot)
and cut this open, taking care to reserve the cooking liquid in
the vac bag.
6. As a final step you will need to sear the steak (particularly if
you have cooked the steak at 60c or less). From a food hygiene
point of view this kills any remaining bacteria on the outside of
the steak but also gives a nice seared look just like restaurant
steak.
7. To do this the water from the inner pot and select the SAUTE
function and choose the BEEF STEAK program then press
START. Add the oil, wait 2 mins for the inner pot and sear the
steak for 1-2 mins on either side, Add the remaining cooking
liquid from the sous vide vac bags 30 seconds before the
program finishes.
8. Slice the steak and serve.
TIP
The marinade here is a classic but you can play around with the marinade to give all kinds of
different flavour combinations whether spicy, sweet, smoky.

5 2 4 Please refer to our Sous Vide cooking guide on page 116-119 for a guide to the temperatures to
mins hrs use depending on how you like your steak cooked.
112 113
SOUS VIDE SALMON FILLET
Sous vide salmon is both moist and flaky and absorbs all the flavours of the marinade. INGREDIENTS METHOD
This dish is great served with boiled new potatoes and a fresh crunchy salad on the side
4 salmon fillets (~100g each) 1. In a bowl, add all the marinade ingredients and stir to
combine.
2. Put the salmon fillets in one or two sous vide bags,
For the Marinade: (depending on the size), then vac seal the bag(s) - see note.
1 tbsp olive or cooking oil 3. Place the sous vide bag into the inner pot and fill to the PC
MAX 2/3 line, making sure the bag is fully submerged then put
2 slices of lemon the lid on leaving the pressure valve open because this is not a
pressure cook function.
2 fennel bulbs, sliced
4. Select the SOUS VIDE function, scroll down to FISH and
1 tsp salt press START. For a particularly large or thick piece of salmon
you may want to increase the cooking time up to 1 hour and
6 whole black peppercorns beyond (for pieces more than 2.5cm thick).
5. When the program has finished, carefully remove the bag(s)
and cut them open to remove the fish.
6. You may want to sear the salmon before you serve. In which
case empty and dry the inner pot. Select the SAUTE function,
select CRISPY and press START, then add the oil and allow to
heat for 2 mins.
7. Add the fish skin side down and cook for 2 mins to sear the
fillets. Flip the salmon and sear for a further 1 min.

2 1 4 You can get a range of different results depending on what temperature you choose to cook your
mins hr salmon. Please refer to our Sous Vide cooking guide on page 116-119.
114 115
HOW TO CHOOSE SOUS VIDE COOKING TEMPERATURES CHICKEN
Cooking
This is a guide to cooking times and temperatures for common foods. If your cuts are thicker, then Approx Cooking
Time
you may need to increase the cooking time and it is strongly recommended you test the internal Thickness Temperature
(Min – Max)
temperature with a kitchen thermometer or probe, especially if you are using larger cuts of meat & fish.
BEEF & LAMB Breast 62°C – Juicy & moist 1h 30 – 4h

2-3 cm
(White Meat) 69°C – Firm 1h – 4h
Cooking
Approx Cooking
Time
Thickness Temperature
(Min – Max)
Dark Meat
71°C – Juicy & moist 1h 30 – 4h
(Thighs, Legs, 2-3cm
Tender Cuts e.g. 55°C – Medium-Rare 71°C – Fall-of-the-bone 4h – 8h
Drumstick)
rib-eye steak, fillet, 1-2cm 60°C – Medium 1h – 4h
rump 65°C – Medium-Well Done
Like pork, chicken needs to be cooked all the way through and cannot be served pink. If you are
nervous about the cooking temperature of chicken then cook everything at 71°C minimum but for white
Tougher Cuts e.g. 55°C – Medium-Rare breast meat only cooking for a minimum of 1 hour 30 (for max 3cm thick breast) at 62°C will kill the
short ribs, brisket, 2-4cm 60°C – Medium 24h – 72h bacteria associated with chicken. In fact chicken is pasteurised when cooked to 60°C and held there for
flank / skirt steak 30 mins.
65°C – Medium-Well Done
If you are cooking below 62°C then you will need to sear your meat in a hot pan afterwards to kill any FISH
bacteria on the outside of the meat, which won’t have been killed below 62°C. This can also be done in
CleverChef Pro, simply empty out the water, dry the pot and use the Saute function. Cooking
Approx Cooking
Time
Even if you like your steak very rare, we recommend that 55°C is the lowest temperature you cook Thickness Temperature
your steak. This is because the whole steak will be this temperature and level of doneness not just (Min – Max)
the middle. A whole steak at 50°C, even when quickly seared on the outside, does not have a cooked
texture and may be a little chewy. However, feel free to experiment at a range of temperatures to find 43°C – Rare
Oily fish e.g. salmon,
your favourite way of cooking sous vide steak – everyone is different! 2-3 cm 50°C – Medium-Rare 20-30mins
tuna, mackerel, trout
60°C – Medium
Juicy sous vide steak cooked medium rare
PORK
Lean Fish e.g. cod 2-3cm 47-50°C Medium rare 20-30mins
Cooking
Approx Cooking
Time
Thickness Temperature
(Min – Max)
Shellfish e.g. prawns,
1-2cm 52°C 20-30mins
55°C – Medium-Rare lobster
Tender Cuts e.g.
1-2cm 60°C – Medium 1h – 4h
tenderloin or smaller
65°C – Medium-Well Done
There are fewer safety concerns with fish than with meat (think sushi / sashimi) so you can experiment
Thicker or Tougher 55°C – Medium-Rare more at lower temperatures. The guide aboves gives what we think are the best options. With oily fish
this is great cooked at a range of temperatures, depending on taste, however, with lean fish it won’t be
Cuts e.g. baby back 2-4cm 60°C – Medium 24h – 72h
sufficiently cooked below 47°C but much higher than 50°C and it dries out quickly so the recommended
ribs, belly 65°C – Medium-Well Done range is smaller. Note that at these temperatures you will not pasteurise the food so if this is a
requirement for any reason (e.g. pregnancy) then you will need to cook at 60°C for at least 90 mins.
There is a vogue for cooking pork pink in the middle but the sous vide pork settings for the CleverChef
Pro reflect current UKFSA guidelines that pork should reach an internal temperature of 71°C for 2 mins.
Sous vide pork chops
116 117
VEGETABLES HOW TO SOUS VIDE WITHOUT A VACUUM SEALER
Cooking
Approx Cooking You don’t need a vacuum sealer to enjoy the incredible results of Sous Vide cooking, here’s how to
Time
Thickness Temperature achieve the same, melt-in-your-mouth tenderness and taste with a regular zip-lock bag.
(Min – Max)
1. Fill the CleverChef Pro inner pot with cold water up to the MAX 2/3 line.
Green / Tender
Vegetables e.g. peas, 1-2cm 85°C 30m – 2h 2. Put your ingredients in a zip lock bag starting with the main ingredient and then the oil, aromatics,
broccoli, asparagus and marinades if using.
3. Close the zip almost all the way (about 80-90%), leaving about 2cm open through which the air
Root Vegetables can escape.
e.g. carrot, beetroot, 1-2cm 85°C 1h – 4h
potato 4. Gently lower the bag into the CleverChef Pro inner pot and as you lower it, the air should be forced
out by the water pressure – this is called displacement.
We recommend cutting bigger vegetables into bite sized pieces for quicker, even cooking. Note the 5. Just before the bag goes fully under water, close the zip completely.
above is a general guide. Individual vegetables may benefit from a 1-2°C tweak in temperature either
way – CleverChef Pro has specific programs for certain vegetables.w 6. Use a rack, a small weight or a clip to make sure the bag does not move around.
7. Then start the appropriate sous vide cooking program according to your recipe.
118 119
drewandcole.com

CR3605 CleverChef Pro Recipe Book 8mb

Uploaded by

Copyright:

Available Formats

CR3605 CleverChef Pro Recipe Book 8mb

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

CR3605 CleverChef Pro Recipe Book 8mb

Uploaded by

Copyright:

Available Formats

CLEVERCHEF PRO

3. Add the Worcestershire sauce, beer, beef, pickling onions, stir

1 celery stick, chopped

1 tbsp Worcestershire sauce

400ml Guinness (or any dark

Salt and pepper (to taste)

PRESSURE PREP COOK SERVES

COOK 5 26 4 SERVING SUGGESTION

1 carrot, finely chopped

6. Optional step: depending on how much liquid is in the

PRESSURE PREP COOK SERVES

COOK 10 30 8-10 SERVING SUGGESTION

4. Add the stock and stir to combine using a non-metal spoon.

2 sprigs fresh rosemary

PRESSURE PREP COOK SERVES

COOK 5 26 4 SERVING SUGGESTION

8. When the program has finished and pressure has released,

9. Select SAUTE and CHICKEN LEG, press START and

PRESSURE PREP COOK SERVES

COOK 10 30 4 SERVING SUGGESTION

3. Add the mushrooms, carrots, shallots, red wine, stock, bay

300ml red wine

200ml beef stock

PRESSURE PREP COOK SERVES

4tbps raisins or 6 dried prunes

200ml stock (beef or lamb)

2 tbsp soy sauce (*use gluten

8. Pour the sauce over the ribs.

Salt and pepper

PRESSURE PREP COOK SERVES

2 tsp mustard powder

PRESSURE PREP COOK SERVES

COOK 10 1 5 8-10 SERVING SUGGESTION

5. When the program has finished we recommend the SLOW

PRESSURE PREP COOK SERVES

2 onions, finely sliced

2 good dollops of tomato puree

100g plain yoghurt 9. Serve as above.

Salt and pepper (to taste)

PRESSURE PREP COOK SERVES

3 garlic cloves, finely chopped

2 x 400g cans of kidney beans

250ml beef stock (GF)

1 tsp cocoa powder (optional -

Salt and pepper (to taste)

Soured cream (to serve)

PRESSURE PREP COOK SERVES

COOK 10 27 4-6 SERVING SUGGESTION

1 orange cut in half

5. Serve with mashed potatoes, white sauce, cabbage and

BEEF COOKING TEMPERATURE GUIDE

Medium Rare 55-60°C

PRESSURE PREP COOK SERVES Medium 60-65°C

COOK 10 50 6-8 Well Done 65-75°C

PRESSURE PREP COOK SERVES

1 red chilli, de-seeded and finely

2 tsp soy sauce

PRESSURE PREP COOK SERVES