TEFAL Clipso essential, Руководство пользователя

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pressure and then cook on low heat for 30 minutes. As soon as it is done,
take out the chicken and put them on an oven tray brushed with a little
oil, cook in a preheated oven at 180 C for 10-15 minutes to brown. While
cooking, prepare the gravy. Put one teaspoon of flour in the liquid from
the cooked chicken, stir on medium heat until thickened.
Serve in a big dish decorated with chopped parsely. Gravy is optional.
Variation: you can stir fry vermicelli in oil before adding to the gravy to cook.
Vegetables
Stuffed Cabbage
1 whole cabbage weighing 1.5 kg, ¼ cup oil, 8 garlic gloves, peeled and crushed, ½ glass of
lemon juice, 1 tablespoon ful of tomato puree, 1 teaspoon of dry mint, 375 ml of water..
Stuffing: 1 ½ glasses of rice, 500 g minced meat, salt, pepper, cinnamon.
Cut the thick ribs off the cabbage and separate the leaves, boil in water for one
minute, and keep 5 large leaves aside, cut the remaining leaves into medium
size pieces. Prepare the stuffing and stuff the cabbage remaining leaves (spread
the leaf out flat and put the stuffing in its centre then fold). Arrange the stuffed
cabbage leaves inside the pressure cooker then add the oil. Dissolve the tomato
puree in 375 ml of water, add the garlic and the dried mint and pour in the
pressure cooker. Close the pressure cooker. As soon as the valve starts to whistle,
reduce the heat and leave to cook for 15 minutes. Release the pressure.
Carefully transfer the cooked stuffed cabbage and liquid into a large dish.
Serve with yogurt.
Fish*
Citrus cod parcels
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 basil, salt and pepper, 750 mls of
water.
Cut 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 basil 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.
Serves 5.
Preparation:
30 min.
Cooking:
15 min.
Serves 4.
Preparation:
25 min.
Cooking:
7 min.
EN
*depending on model