Bedienungsanleitung Kambrook KPR600 Pressure Express (Seite 30 von 36) (Englisch)

590034

Zoom out

Zoom in

Vorherige Seite

1/36

Nächste Seite

Moroccan Chicken with Sicilian

Olives and Preserved Lemon

Cous Cous

Serves 10

Special Note: for best results this dish should be

marinated over night

2kg chicken thigh ﬁllets, fat trimmed

2 tbsp olive oil

1 tsp cinnamon

2 tsp dried parsley

2 tsp dried oregano

1 tsp paprika

150g Sicilian olives, drained of liquid

2 cloves garlic, minced

1 tsp ginger, minced

1 lemon, thinly sliced

1 cup chicken stock

2 cups dried cous cous

Fresh parsley to serve

1. Place the chicken, oil, herbs, spices,

olives, garlic and ginger into a bowl

and mix until completely coated.

Layer in an airtight container with

lemon dividing each chicken ﬁllet.

Place into the refrigerator over night.

2. Place the chicken into the pressure

cooking bowl and pour the chicken

stock over the top. Securely place

and seal the lid onto the pressure

cooker and ensure the pressure

release valve is set to the sealed

position. Turn the selection control dial

to setting ‘3’ and allow to cook until

the dial returns to OFF and the heating

light goes out.

3. Release the pressure from the pressure

cooker by turning the pressure release

valve to the venting position. Remove

the chicken from the pressure cooking

bowl and strain the liquid left in the

bowl through a sieve into another bowl.

4. Add only 2 cups of the liquid back

into the pressure cooking bowl, along

with the cous cous. Allow to sit for

5 minutes to absorb.

5. Serve with chicken and parsley.

Pilaf Rice with Spicy

Sunﬂower Seeds

Serves 8

175g butter

4 cloves garlic, minced

500g French shallots, peeled, sliced thinly

6 x shallots, peeled, sliced thinly

1 tsp turmeric powder

1 tsp lemon zest

4 cups basmati rice, washed

6 cups vegetable stock

200g sunﬂower seeds

2 tsp chilli ﬂakes

2 tsp Mexican chilli powder

2 tsp smoked paprika

½ tsp cinnamon, ground

1 tbsp salt

2 tbsp caster sugar

1 bunch coriander, leaves removed

Sweet chilli sauce to serve

1. Turn the selection control dial to the

‘Sauté’ setting and place 100g of

butter into the pressure cooking bowl

and allow to melt. Add the garlic,

French shallots and shallots and sauté

until softened.

2. Add the turmeric, lemon and rice. Stir

until well combined.

3. Pour the vegetable stock over the

rice and securely place and seal the

lid onto the pressure cooker ensuring

the pressure release valve is set to the

sealed position. Turn the selection

control dial to setting ‘2’ and allow to

cook until the dial returns to OFF and

the heating light goes out.

4. Release the pressure from the pressure

cooker by turning the pressure

release valve to the venting position.

Remove the rice from the pressure

cooking bowl and add the remaining

75g butter, spices, sugar and salt.

Turn the selection control dial to the

‘Sauté’ setting and sauté for about 10

minutes and then fold the sunﬂower

seeds through the rice along with the

coriander.

5. Serve with sweet chilli sauce.

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Kambrook KPR600 Pressure Express Seite 30

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info