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39
Corned Beef
Serves 6
2 litres water
1 tsp black peppercorns
1 tbsp brown sugar
1 tbsp rock salt
2 tbsp white vinegar
1 bay leaf
1kg corned beef silverside
1 cup white sauce, to serve
1.
Add the water, peppercorns, sugar, salt,
vinegar and bay leaf into the removable
cooking bowl and stir to combine. Add the
beef to the mixture.
2.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
3.
Turn the selection control dial to ‘Roast’ or
30 minutes to commence pressure cooking.
Allow to cook until the timer has counted
down to OFF.
4.
Turn the pressure release valve to the
venting position and remove lid once
depressurised.
5.
Remove the beef, carve and serve with
white sauce and choice of side.
Spicy Tomato and Capsicum
Chicken
Serves 4-6
3 tbsp lemon infused olive oil
1kg chicken thigh (approx. 6)
1 red onion, thinly sliced
2 cloves garlic, peeled, thinly sliced
1
⁄
2
capsicum, membrane removed,
thinly sliced
700ml tomato passata
400g can chickpeas, drained
1
⁄
2
jar chargrilled capsicum with chilli
1/2 cup chicken stock
Rind of
1
⁄
2
lemon
2 tsp flaked salt
Pasta, cooked, to serve
1
⁄
2
bunch parsley washed, roughly
chopped, to serve
1.
Turn the selection control dial to Sauté to
commence cooking. Heat 2 tbsp of the
oil and then seal the chicken for around 2
minutes on each side and set aside.
2.
Add the remaining olive oil to the
removable cooking bowl and sauté the
onion, garlic and capsicum until golden
brown. Once sautéing is complete, turn the
dial back to OFF.
3.
Place the chicken, passata, chickpeas,
chargrilled capsicum, chilli, chicken
4.
Stock, lemon and salt into the removable
cooking bowl and stir well to combine. Push
the ingredients under the liquid and make
sure that they are fully submerged.
5.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
6.
Turn the selection control dial to ‘Soup,
Stews’ or 24 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
7.
Turn the pressure release valve to the
venting position and remove lid once
depressurised.
8.
Serve over penne pasta topped with fresh
parsley.
TIP:
Make homemade tomato passata
from the recipe on page 41 or bottled
tomato passata can be found in
supermarkets in the pasta sauce
section.
Содержание KPR620
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