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Tefal Classic Manual

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19
Poultry
Vegetables
1 whole chicken weighing 1.5 kg (3 1/4 lb), cut into pieces by your butcher or
4 chicken portions, 1 x 400g tin of peeled whole tomatoes, 1 x 400g tin of red
peppers, 1 x 400g tin of green peppers, 3 chopped cloves of garlic, 3 sliced onions,
1 bunch of fresh mixed herbs, 2 glasses of white wine (250 ml/9 fl oz),
4 dessertspoonfuls of olive oil, salt and pepper.
Drain the peppers thoroughly and slice them up. Heat the olive oil in the
pressure cooker on a medium heat together with half the garlic, then add the
pieces of chicken and fry.
Season with salt and pepper.
Pour 1 glass (125 ml/ 4 1/2 fl oz) of white wine into the pressure cooker and stir
to loosen the cooking juices stuck at the bottom, then remove the chicken pieces.
Use the same pressure cooker to brown the onions. Add the sliced peppers and
cook for 5 minutes on a medium heat, stirring regularly. Add the tomatoes,
the mixed herbs and the remaining garlic and wine. Season with salt and
pepper. Leave to simmer for 3 minutes and return the pieces of chicken to the
pressure cooker.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and
leave to cook for the specified time. Release the pressure (slow release method,
see page 10 - End of cooking).
Remove the mixed herbs before arranging a few pieces of chicken on each
plate with the Basque sauce. Serve with pilau rice.
Serves 4
Preparation time:
20 min.
Cooking time:
11 min.
8 min.
Basque chicken
5 courgettes cut into slices, 4 aubergines cut into cubes, 4 large tomatoes (peeled and
cut into segments), 2 diced red peppers, 1 green pepper cut into strips, 2 large chop-
ped onions, 3 cloves of garlic peeled and crushed, 1 sprig of fresh thyme, 1 bay leaf,
1 sprig of rosemary, 1 small bunch of fresh basil, 1/2 a bundle of fresh coriander,
6 dessertspoonfuls of olive oil, salt and pepper.
Fry the onions, the diced red peppers and the strips of green pepper in
3 dessertspoonfuls of olive oil in the pressure cooker on a medium heat. Once
they have browned, add the cubes of aubergine, the slices of courgettes, the
tomatoes and the rest of the oil. Lastly, add the thyme, the bay leaf, the
rosemary and the garlic. Season with salt and pepper. Mix well.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Release the pressure (slow release
method, see page 10 - End of cooking).
Open the pressure cooker, put it back on a low heat without the lid and allow
the liquid to evaporate from the ratatouille for approximately 10 minutes. Add
more seasoning if required. Remove the thyme and bay leaf. Serve the
ratatouille hot, sprinkled with a mixture of chopped basil and coriander.
Serves 6
Preparation time:
15 min.
Cooking time:
15 min.
12 min.
Ratatouille
4137-4133368VITALY-M4.qxp 3/12/04 15:48 Page 19
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