WWW.GOURMIA.COM FRY HIGH MULTI FRYER Recipes USE WITH MODEL GMF2600 WWW.GOURMIA.COM
YIELD 4 SERVINGS AS APPETIZER PREP TIME 5 MINUTES COOKING TIME 10 MINUTES 1 RED BELL PEPPER, DICED 1 ORANGE BELL PEPPER, DICED 1 GREEN BELL PEPPER, DICED 3 GARLIC CLOVES, DICED 1 TABLESPOON EXTRA VIRGIN OLIVE OIL 1/4 TSP SALT 1/8 TEASPOON GROUND BLACK PEPPER 2 TABLESPOON FRESH BASIL, JULIENNED 1 BAGUETTE, CUT INTO SLICES AND LIGHTLY TOASTED 1/4 CUP BALSAMIC VINEGAR Bell Pepper Bruschetta Place diced peppers, garlic, olive oil, salt and pepper in a bowl and mix until peppers are completely coated. Add the paddle attachment to the pan of your multicooker and transfer the contents of your bowl into the pan. Place pan into the multicooker, closing the door. Select the vegetable setting and cook at 250ºC/482ºF for 10 minutes. Remove pan when timer beeps and stir in lemon juice and zest. Transfer pepper mixture into serving bowl and top with basil. Serve with baguette slices and balsamic vinegar. Multi Fryer 2
YIELD 2 SERVINGS PREP TIME 1 HOUR FOR DRESSING + 10 MINUTES COOKING TIME 30-40 MINUTES Home Fries Ingredien s: 1 1/2 LB RUSSET POTATOES, PEELED AND CUT INTO 1/2-INCH CUBES 1 TABLESPOON EXTRA VIRGIN OLIVE OIL 2 TEASPOON PAPRIKA 1 TEASPOON CHILE POWDER 1 TEASPOON GARLIC POWDER 1 TEASPOON ONION POWDER 1 TEASPOON SALT 1/2 TEASPOON BROWN SUGAR, PACKED 1/4 TEASPOON CAYENNE PEPPER 1/4 TEASPOON GROUND BLACK PEPPER Ranch Dressing Ingredien s: 1 CUP MAYONNAISE 1/2 CUP SOUR CREAM 1/4 CUP MINCED PARSLEY 2 GARLIC CLOVES, CRUSHED 1 TABLESPOON MINCED FRESH CHIVES 2 TEASPOON APPLE CIDER VINEGAR 1 TEASPOON DRIED DILL 1 TEASPOON WORCESTERSHIRE SAUCE 1/2 TEASPOON GROUND BLACK PEPPER 1/4 TEASPOON KOSHER SALT 1/2 CUP BUTTERMILK Buf alo Home Fries wi h Ranch Dressing In a blender, add ingredients for ranch dressing and blend until fully combined. Pour dressing into a bottle, seal and refrigerate at least 1 hour. In a large bowl, add potatoes and olive oil and toss to coat evenly. In a small bowl, combine seasonings. Sprinkle seasoning over the potatoes, continuing to stir to insure potatoes are evenly seasoned. Place paddle attachment into pan of multicooker. Transfer seasoned potatoes into pan, scraping in the olive oil and seasonings, too. Place pan into multicooker, close the door and select the fries setting. Cook at 250ºC/482ºF for 30 minutes. For even crispier home fries, cook 10 minutes longer. Serve potatoes with ranch dressing. Multi Fryer 3
YIELD 2-4 SERVINGS PREP TIME 5 MINUTES COOKING TIME 10 MINUTES 12 OZ STRING BEANS 1 TABLESPOON EXTRA VIRGIN OLIVE OIL 1/3 CUP ALMOND SLICES 2 GARLIC CLOVES, CRUSHED 1/2 TEASPOON SALT 1/8 TEASPOON GROUND BLACK PEPPER 1 TEASPOON LEMON JUICE 1/2 TEASPOON GRATED LEMON ZEST French Style String Beans wi h Almonds Snip the ends of cleaned string beans and using a sharp knife, cut into thin slices. Place string beans in a bowl and toss with olive oil, almond slices, garlic, salt and pepper. Add the paddle attachment to the pan of your multicooker and transfer the contents of your bowl into the pan. Place pan into the multicooker, closing the door. Select the vegetable setting and cook at 250ºC/482ºF for 10 minutes. Remove pan when timer beeps and stir in lemon juice and zest. Transfer string beans into serving bowl and serve immediately. Multi Fryer 4
YIELD 2-4 SERVINGS PREP TIME 15 MINUTES COOKING TIME 40 MINUTES 2 LBS CHICKEN WINGS 1/3 CUP SOY SAUCE 1/3 CUP MIRIN 1/3 CUP SAKE 1 TABLESPOON SUGAR 1 TEASPOON GRATED FRESH GINGER Teriyaki Chicken Wings In a small pot over medium heat, whisk together soy sauce, mirin, sake, sugar and ginger until sugar has dissolved. Bring to boil and cook for 10 minutes. Remove from heat and let it cool to room temperature. Combine cooled teriyaki sauce and chicken wings in a bowl and toss to coat. Place wings into the bottom of the multicooker pan evenly in one layer. Pour sauce over the wings and place pan into the multicooker, closing the door. Select the chicken leg setting and cook at 250ºC/482ºF for 40 minutes. Approximately halfway into cooking, turn wings over and continue cooking until timer beeps. Remove wings and serve immediately. Multi Fryer 5
YIELD 1 SERVING PREP TIME 5 MINUTES + 1 HOUR REFRIGERATION COOKING TIME 40 MINUTES Compound Butter Ingredien s: 1/4 CUP UNSALTED BUTTER, SOFTENED TO ROOM TEMPERATURE 1 TABLESPOON SHALLOT, FINELY CHOPPED 1 GARLIC CLOVE, MINCED 1 TEASPOON GRATED LEMON ZEST 1 TEASPOON LEMON JUICE 2 TABLESPOON FRESH HERBS, DICED (CHIVES, THYME, SAGE, ROSEMARY) 1/8 TEASPOON SALT PINCH OF GROUND BLACK PEPPER Steak Ingredien s: 1 BONE-IN NEW YORK STRIP STEAK, APPROXIMATELY 1-POUND 1/4 TEASPOON KOSHER SALT 1/8 TEASPOON GROUND BLACK PEPPER New Yo k Strip wi h Herb Compound Butter In a small bowl, mash softened butter and mix in shallots, garlic, lemon zest, lemon juice, herbs, salt and pepper until thoroughly mixed. Scrape butter onto a sheet of plastic wrap or parchment paper and form into a log. Carefully roll up and seal log. Refrigerate until firm, about 1 hour. Place basket attachment into pan of multicooker. Season steak with salt and pepper, and place in the basket. Place pan into multicooker, close the door and select the grill setting. Cook at 240ºC/464ºF for 40 minutes, for medium doneness. When timer beeps, transfer steak to plate and top with a slice of compound butter. Multi Fryer 6
YIELD 2-4 SERVINGS PREP TIME 5 MINUTES COOKING TIME 50 MINUTES 3 1/2 LB WHOLE ROASTING CHICKEN, GIBLETS AND NECK REMOVED 1/4 CUP UNSALTED BUTTER, SOFTENED TO ROOM TEMPERATURE 2 TABLESPOON FRESH MINT, DICED 2 TABLESPOON FRESH OREGANO, DICED 1 TEASOON GRATED LEMON ZEST 1/4 TEASPOON SALT 1/8 TEASPOON GROUND BLACK PEPPER 1/2 CUP KALAMATA OLIVES, PITTED AND FINELY CHOPPED Greek Chicken In a small bowl, mash softened butter and mix in herbs, lemon zest, 1/4 tsp salt, 1/8 tsp black pepper and olives until thoroughly mixed. Place basket attachment into pan of multicooker. Secure rotisserie attachment to the basket. Slide chicken onto the rotisserie attachment. Season outside of chicken with 1/2 tsp salt and 1/8 tsp black pepper. Carefully place pan into multicooker, close the door and select the rotisserie setting. Cook at 250ºC/482ºF for 50 minutes. When timer beeps, let chicken rest for 5-7 minutes then remove pan from multicooker. Multi Fryer 7
YIELD 2 SERVINGS PREP TIME 10-15 MINUTES COOKING TIME 25 MINUTES Cod Ingredien s: 1 BONELESS FILET OF COD, APPROXIMATELY 1/2-POUND 1/4 TEASPOON SALT 1/8 TEASPOON GROUND BLACK PEPPER Salsa Ingredien s: 1/2 AVOCADO, CUT INTO CUBES 1/2 MANGO, CUT INTO CUBES 2 TABLESPOON RED ONION, DICED 2 TABLESPOON CILANTRO, CHOPPED JUICE FROM 1/2 LIME Baked Cod wi h Avocado Mango Salsa Season cod with salt and pepper. Coat basket attachment with oil and place into the pan of your mutlicooker. Place seasoned cod into the basket. Place pan into multicooker, close the door and select the fish setting. Cook at 220ºC/428ºF for 25 minutes. While cod is cooking, prepare the salsa by combining avocado, mango, red onion, cilantro and lime in a small bowl. When timer beeps, transfer cod onto serving plate and top with salsa. Multi Fryer 8
YIELD 2 SERVINGS PREP TIME 10 MINUTES + 30 MINUTES MARINATING TIME COOKING TIME 40 MINUTES Po k and Brine Ingredien s: 2 BONE-IN THICK CUT PORK CHOPS, PPROXIMATELY 1/2-POUND EACH 5 CUP WATER, ROOM TEMPERATURE 1/4 CUP HONEY 1/4 CUP SALT 3 SPRIGS OF FRESH THYME 6 SPRIGS OF FRESH PARSLEY 2 BAY LEAVES 6 PEPPERCORNS 1 SERRANO CHILE, QUARTERED LENGTHWISE 1 LIME 1 TEASPOON EXTRA VIRGIN OLIVE OIL Gremo ata Ingredien s: 1/4 CUP CHOPPED PARSLEY 1 GARLIC CLOVE, CRUSHED 2 TEASPOONS LEMON ZEST, GRATED Brined Po k Chops wi h Gremo ata In a medium-sized pot add water, honey, 1/4 cup salt, herbs, peppercorn and chile. Cut lime in half and squeeze lime juice into mixture, adding spent limes to the pot, as well. Heat over medium heat until honey and salt has dissolved. Remove brine from heat and allow to cool to room temperature. Place pork chops in a gallon-size resealable bag and pour all of the cooled brine into the bag. Seal the bag, place in a bowl and refrigerate 4-12 hours. Approximately 30 minutes prior to cooking, remove pork chops from brine and let it rest on a plate. Pat pork chops dry with paper towels and coat with olive oil. Place basket attachment into pan of multicooker. Place chops into the basket. Place pan into multicooker, close the door and select the grill setting. Cook at 240ºC/464ºF for 40 minutes. While pork chops cook, prepare the gremolata by combining parsley, garlic and lemon zest. When timer beeps, transfer pork chops onto serving plate and top with gremolata. Multi Fryer 9
YIELD 2-4 SERVINGS PREP TIME 30 MINUTES COOKING TIME 10 MINUTES FOR CRUST + 10 MINUTES Crust Ingredien s: 3/4 CUPS ALL-PURPOSE FLOUR, PLUS MORE FOR KNEADING 1/4 CUP WARM WATER 2 1/4 TEASPOON EXTRA VIRGIN OLIVE OIL 1 TEASPOON ACTIVE DRY YEAST 1/2 TEASPOON SUGAR 1/4 TEASPOON SALT Topping Ingredien s: 2 SMALL TOMATOES,SLICED INTO CIRCLES 1/4 CUP FRESH SPINACH, THINLY SLICED 2 OZ GOAT CHEESE 2 BASIL LEAVES, THINLY SLICED 1/2 TEASPOON EXTRA VIRGIN OLIVE OIL 1/8 TEASPOON SALT PINCH OF GROUND BLACK PEPPER Goat Cheese and Spinach Pizza Stir yeast and sugar into small bowl with warm water and set aside until foamy, approximately 5-10 minutes. In a large bowl combine flour and salt, then create a well in the center. Stir in the yeast mixture and 2 tsp olive oil. Continue stirring and mixing until dough starts to clump together. Transfer dough onto a well-floured surface and knead until smooth and elastic, about 5-10 minutes. Coat bowl with 1/4 tsp olive oil and place dough back in bowl. Cover with a clean towel and place in a warm, draft-free place until doubled in size, about 30 minutes. Coat basket attachment with oil and place into the pan of your mutlicooker. Using your hands, flatten and stretch pizza dough until a 6-inch circle is formed and place onto the basket attachment. Place pan into multicooker, close the door and select the pizza setting. Cook at 250ºC/482ºF for 10 minutes. When timer beeps, remove pan from multicooker and brush 1/2 tsp olive oil on top of pizza crust. Spread goat cheese over the crust and top with tomato slices, spinach and basil. Season with 1/8 tsp salt and pinch of ground black pepper. Place pan back into multicooker and cook again on the pizza setting at 250ºC/482ºF for 10 more minutes. When timer beeps, remove pan from multicooker and carefully remove pizza from basket. Transfer to a cutting board, cut into slices and serve immediately. Multi Fryer 10
YIELD 2 SERVINGS PREP TIME 6-8 MINUTES COOKING TIME 15 MINUTES 3 TABLESPOON BUTTER, SOFTENED TO ROOM TEMPERATURE 1/4 CUP GRANULATED SUGAR 1/2 TEASPOON VANILLA EXTRACT 1 EGG 1/4 CUP FLOUR 1/4 CUP COCOA POWDER PINCH SALT 1/4 CUP CHOCOLATE CHIPS Choco ate Chip Brownie In a small bowl, use a hand mixer and cream butter and sugar until fluffy and sugar has dissolved, approximately 3-5 minutes. Whisk in the vanilla and eggs and continue mixing for 3 more minutes. Add flour, cocoa powder and salt and mix until just combined. Using a rubber spatula, fold in chocolate chips. Divide batter evenly into two 6-oz ramekins, tapping the ramekins gently on the counter to settle the batter. Secure pan into the multicooker and place your two ramekins in the 12 and 6 o clock position of the pan (center of the pan, NOT next to the heating element). Close the door and select the cake setting on your multicooker. Cook at 250ºC/482ºF for 15 minutes. Carefully remove the hot ramekins and allow the brownies to cool for 5-8 minutes. Serve warm. Multi Fryer 11