This dish contains the following allergens: Milk/Dairy
Cooking mode
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50g
dried cranberries
2 tbsp
port
20g
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
100g
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
200g
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
125ml
water
1.75oz
dried cranberries
2 tbsp
port
0.7oz
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
3.5oz
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
7oz
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
4.38fl. oz
water
Utensils
Step 1
Move slider to AIR FRY/COOKER position. Select SEAR/SAUTÈ and set temperature to 2. Add butter and let it melt. Add onion and garlic, cook for 10 minutes until the onions are soft but not brown. Stir occasionally. Turn off unit.
Step 2
Add remaining ingredients and thoroughly mix together.
Step 3
Remove mixture from pot. Make stuffing by shaping the mixture into balls about 4cm in diameter.
Step 4
Wipe out cooking pot, insert back into unit and add 125ml water. Place stuffing balls in Cook & Crisp basket and place into pot. Close lid and move slider to COMBI-STEAM position. Select STEAM AIR FRY, set temperature to 240°C, and set time to 8 minutes Select START/STOP to begin cooking, (the display will show PRE for approximately 6 minutes as the unit steams, then the timer will start counting down).
Step 5
Check after 7 minutes if cooked. When cooking is complete, carefully remove the Cook & Crisp basket and serve with a roast dinner.
Move slider to AIR FRY/COOKER position. Select SEAR/SAUTÈ and set temperature to 2. Add butter and let it melt. Add onion and garlic, cook for 10 minutes until the onions are soft but not brown. Stir occasionally. Turn off unit.
50g
dried cranberries
2 tbsp
port
20g
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
100g
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
200g
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
125ml
water
1.75oz
dried cranberries
2 tbsp
port
0.7oz
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
3.5oz
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
7oz
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
4.38fl. oz
water
Step 2 of 5
Add remaining ingredients and thoroughly mix together.
50g
dried cranberries
2 tbsp
port
20g
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
100g
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
200g
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
125ml
water
1.75oz
dried cranberries
2 tbsp
port
0.7oz
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
3.5oz
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
7oz
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
4.38fl. oz
water
Step 3 of 5
Remove mixture from pot. Make stuffing by shaping the mixture into balls about 4cm in diameter.
50g
dried cranberries
2 tbsp
port
20g
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
100g
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
200g
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
125ml
water
1.75oz
dried cranberries
2 tbsp
port
0.7oz
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
3.5oz
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
7oz
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
4.38fl. oz
water
Step 4 of 5
Wipe out cooking pot, insert back into unit and add 125ml water. Place stuffing balls in Cook & Crisp basket and place into pot. Close lid and move slider to COMBI-STEAM position. Select STEAM AIR FRY, set temperature to 240°C, and set time to 8 minutes Select START/STOP to begin cooking, (the display will show PRE for approximately 6 minutes as the unit steams, then the timer will start counting down).
50g
dried cranberries
2 tbsp
port
20g
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
100g
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
200g
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
125ml
water
1.75oz
dried cranberries
2 tbsp
port
0.7oz
butter
1
large red onion, peeled and finely chopped
1
garlic clove, peeled and crushed
3.5oz
fresh breadcrumbs
1 tbsp
fresh finely chopped thyme leaves
7oz
cooked ready peeled chestnuts
4
herby sausages, skinned
Salt and pepper to taste
4.38fl. oz
water
Step 5 of 5
Check after 7 minutes if cooked. When cooking is complete, carefully remove the Cook & Crisp basket and serve with a roast dinner.
