48
49
49
D
E
P
PL
CZ
H
RO
GR
BG
D
UK
F
I
Papas arrugadas with mojo rojo
12 small potatoes, waxy, unpeeled
Sea salt
2 red peppers
1 chilli pepper
1 beef tomato
1 tsp vinegar
1 tsp cumin, ground
Olive oil
Salt
Pepper
Bread crumbs
Put 350 ml water into the pressure cooker and add 150 g salt. Close the lid and
cook the potatoes on high pressure (setting II) for 12 min. Meanwhile, clean the
peppers and the chilli pepper, remove all seeds and chop coarsely. Cut the beef
tomato into pieces, removing the stalk ends. Roast the ground cumin in a pan.
Put the peppers, chilli, tomato and cumin in a tall measuring cup. Add a dash
of vinegar and a little olive oil. Purée using the immersion blender. Thicken the
mojo with bread crumbs and add salt and pepper to taste. Drain the cooked
potatoes and leave to steam dry in the cooker, allowing a layer of salt to form
on the potatoes. Serve the lukewarm potatoes in their skins.
The potatoes are traditionally broken open with the fingers and dipped in the
mojo.
Table of Cooking Times
The times given below are only approximate, as they naturally depend on the
quality and condition of the food to be cooked.
You will very quickly learn from experience and know exactly how long each
dish will take to cook.
It is not necessary to defrost frozen vegetables or fish before pressure cooking,
just increase the cooking time slightly.
Cooking times refer to an average filling weight of the pressure cooker of
approx. 500 g plus the indicated amount of water, for soups to the maximum
admissible filling level.
Soups
High
pressure
Low
pressure
approx. cooking
time in minutes
Bean soup
•
20
Pea or lentil soup
(pre-soaked)
•
12 – 15
Vegetable soup
•
10
Goulash soup
•
15 – 20
Chicken soup
•
15 – 20
Potato soup
•
6 – 8
Meat stock
•
20 – 25
Rice soup
•
8
Beef soup
•
25 – 45
