TEFAL Authentique, User Manual

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7
Citrus cod parcels*
Ingredients: 4 cod fillet steaks each weighing 150 g, 1 grapefruit, 1 orange, the
juice of 1 lime, 2 tomatoes, 1 onion, 2 chopped shallots, 60 g butter, a few leaves
of fresh tarragon, salt and pepper.
Serves 4
Preparation: 25 min.
Cooking: 7 min.
C
ut the tomatoes into slices. Peel the onion and chop into very small
pieces. Peel the grapefruit and the orange and remove the pith. Separate
into segments, making sure that you keep all the juice.
Take four sheets of aluminum foil and place 3 slices of tomato on the
centre of each sheet, slightly overlapping one another. Cover with some of
the onion and the chopped shallots. Add a few leaves of tarragon and
place the cod fillets on top. Lift up the edges of each parcel in order to
pour 1 dessert spoonful of grapefruit/orange juice on top of the fish
without spilling. Add a few drops of lime juice, and season with salt and
pepper. Arrange 1 wedge of grapefruit, 2 wedges of orange and 15 g fresh
butter on top of each fish fillet. Close the parcels firmly before placing
them gently in the steam basket. Pour 750 ml of water into the pressure
cooker. Place the steam basket on its stand inside the pressure cooker,
making sure that it is not touching the water. Close the pressure cooker. As
soon as the valve starts to whistle, reduce the heat and leave to cook for
the specified time. Immerse the pressure cooker into a bowl of cold water
to cool it down quickly before opening. Remove the steam basket from the
pressure cooker and gently place 1 cod parcel onto each plate.
Open the parcels at the table using scissors. They can be served with an
avocado salad.
Meat & Vegetable
Peas with meat & tomato
Ingredients: 2 kg washed fresh peas, 500 gm. meat cut into medium size cubes,
3 carrots (diced or thinly sliced), 1 ½ kg fresh tomatoes, 4 garlic gloves, salt,
pepper, cinnamon, ½ glass of vegetable oil, 3 glasses of water, 1 bouquet of
coriander.
Serves 5
Preparation: 15 min.
Cooking: 40 min.
P
eel and cut the tomato and process in a blender. Boil the meat in 450 ml
water in the Authentique pressure cooker, remove the skum. Close the
pressure cooker. As soon as the valve starts to whistle, reduce the heat and
leave to cook for 20 minutes. Remove the meat and keep warm, clean the
pressure cooker, then add the carrots, peas, oil and put it on a medium
heat and stir for 5 minutes. Add the tomato, garlic, coriander, and the
water, then close the pressure cooker. As soon as the valve starts to
whistle, reduce the heat and leave to cook for 15 minutes.
Serve with hot rice.
Fish
*depending on model