TEFAL P2530731 Instruction Manual
Contents
1. Lamb tajine with couscous Add 3 tbsp of oil to the pan and brown the meat Add the onion and garlic and sprinkle with ras el hanout Add the tomatoes with the juice Add the carrots turnips celery pepper and 1 Lof water season Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the first time shown Mix the couscous with 5 tbsp olive oil Open the pressure cooker and add the courgettes and chickpeas Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the second time shown Remove the meat and vege tables in their stock and keep them warm Pour 2 ladles of boiling juice onto the couscous Leave to stand for 5 min then fluff with a fork Make the spicy sauce by mixing 1 ladle of cooking stock with 1 tsp of harissa paste Serve the meat veg couscous and spicy sauce separately Serve very hot Easy X6 13 min 16 min then 3 min then 4 min 45 min Chicken breasts with baby vegetables Peel and dice the turnips and carrots Very easy 8 min X4 10 min 10 min Add the butter to the pan and lightly brown the chicken breasts Add the vegetables and sprinkle with flour stirring well Add the stock Mix thoroughly Season Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Add the cream reheat slowly and serve Mixed bean s2. 1 tsp ground cumin 1 tbsp curry powder 2 tbsp grated coconut Salt and pepper THE ESSENTIALS 3 min Easy 13 min X4 3 min X4 13 min 30 min 20 min Moules marinieres Scrape wash and drain the moules Chop the shallots and garlic Add the butter to the pan and sweat the shallots Add the water and white wine Add the garlic thyme and bay leaf Bring to the boil then add the moules Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Open and serve If you prefer you y p I Remove the moules can also remove the from the pan using a half of the shellthat skimming ladle Keep them warm Stir does not contain the 100ml cream and moule Serve on a ateaspoon of curry 3 powder into the liquid TE the boil and reduce by the cooking Juices one third Check the seasoning Onion soup Finely slice the onions then brown them in the pan with the butter Add the water Season Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Open the pressure cooker add in the cornflour mixture stir well and return to a medium heat stirring continuously until the soup thickens Place the round slices of bread onto the plates Pour the soup on top Sprinkle with grated Gruy re cheese Serve hot You can also brown it for a while in the oven Ver
3. 100 ml dry white wine 250 ml 250 ml water 100 g shallots 20 g salted butter 3 tbsp sunflower oil 2 tbsp tarragon chopped 250 ml unwhipped whipping cream 35 fat Salt and pepper Tl Parsnip and vanilla blanquette Cut the carrots and celery diagonally Chop the mushrooms after removing the stalks then brown them in oil in the pan Remove them from the pan and put them to one side Now add the pearl onions sliced carrots and celery Add 200 ml of water the butter salt sugar open vanilla pod and seeds Leave to cook without covering the pan until the water has evaporated Adda further 400 ml of water to the pan as well as the parsnips and mushrooms then season to taste Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Remove the vegetables using a straining spoon Mix the cornflour and cream in a bowl then add to the pan Add the egg yolk Reheat on a very low heat whisking until the sauce thickens slightly Coat the vegetables with this sauce Serve with some nice rice or tagliatelle and garnish with some halved buttons mushrooms fried in butter Difficult 6 min X6 6 min 20 min aye Se a ig fae ag E Th Fas s gt fe he pT t tice ee ett Asti Y AA SESS ye Sz T eee aope UA r a Shoulder of lamb stuffed with morel mushrooms and served with couscous afl aft Difficult X4 co B
4. 350 ml pineapple juice 100 ml 350 ml water of w z Easy 15 min B a V 4 ripe pears Juice of 1 lemon 400 ml sweet red wine 100 g caster sugar 100 g raisins 1 sachet of vanilla sugar optional Roast pineapple with spices Peel and core the pineapple and carve out any eyes Cut it into cubes Add the sugar and 100 ml of water to the pan and make caramel on a high heat without covering the pan Add the pineapple and leave it to roast for a few minutes without covering Split the vanilla pods in half and scrape out the seeds Add the spices and mix Add the pineapple juice and 350 ml of water Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Remove the pineapple cubes and leave the juice to reduce by half on a medium heat without covering As an extra treat serve with melted chocolate Pears poached in wine Peel the pears without removing the stalk Trim the base so that they stand upright Dab them with the lemon juice Put them in the steam basket Add the wine sugar raisins and vanilla to the pan Boil for 10 min without covering Pour 750 ml of water into the pan and add the steam basket Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Remove the basket and reduce the juice by half Serve drizzled with the cooking juice i 2 Go
5. 44 min 22 min 30 min Finely slice the carrots and onion and add them to the pan Add 200 ml of water and bring to the boil Add the dried mushrooms and cook for 15 min without covering Drain Blend the mushrooms with the butter horseradish paste pepper and salt Open the shoulder of lamb and make an incision in the thicker part Spread the inside with morel butter Roll the meat to form a joint and tie with string l Helpful hint Add the oil to the pan and brown e The couscous is cooked with the the lamb all over Remove Add the wine and stir well to loosen boiling flavoured cooking juice e You can create different the cooking residues on the pan base then add the vegetables versions of this dish by changing Return the lamb to the pan Add 200 ml water salt and pepper the flavour of the butter Parsley butter lemon butter or even Close the pan As soon as the steam comes out turn down theheatand tuffe butter are just some of the ideas you could try out leave to cook according to the time shown for medium done lamb throughout the year My meat cooked Put the couscous into a bowl Take some of the boiling cooking juice FM the way 19 and add enough of it to cover the couscous Leave to stand for 3 min e If you like your lamb well done extend the cooking Serve the lamb and the couscous in a separate dish accompanied by the timeby6min cooking juice RA 1 shoulder of lamb boned
6. Game Saddle of venison with kumquats and spices eeeeeeeeeeeeeees 50 Poultry Basque chicken ss saesisccscievesecacnoteriadensntwcnesnigusanstcseevenocociopsens ustsesxaibe 16 Chicken breasts with baby vegetables ceeesseseseeteeseeeeees 18 Chicken medallions stuffed with date paste eceeeeeee 46 Duck breasts lorange os eancenneserncecossransnscrvendieacrnccivcapoaddenaenioens 35 Duck breasts with passion fruit eee eseseseseseeseceeeseseeeeeeeeseeeees 47 Honey chicken sesenesessesosesesessesesesesessesesesessssesesesesosseseseseseesesesese 12 Eggs Egg and polenta jars ee seipescseoptaneerssnonpreveeseuetnsosxesstaemensnirseoron 48 Vegetables rice Carrots With CUINN sexesecdeeisanernsnssanistunnmairstorgidanontsnscsiusedesseavesateusiess 13 Courgettes stuffed with COUSCOUS 2 0 0 cceeseseseseseseeeeeeeeeeeeeeeeeees 24 Curry risotto ates Capcectaetauncncetnsedstcoiectbcnsesudodocsoeveedoesaeaiersiainvecoesiesde 21 Lentil and macadamia nut dahl ou eee esseeeeeseeeceeeeeeeees 41 Mixed bean SteW s sesseseesessesesreseesrseesesreseoseseoseseesesrescoressoseesosess 19 Parsnip and vanilla blanquette ce eeesceessescssessesseeeeeees 43 Proven al potatoes ccs sjesscctssnecestuassssdnncensnsanensansssaticesidebiasnasandsiianidaned 31 Provencal vegetable tian cccceescssescesesessescsscsessesessesesseseeees 20 Smoked tea and cep risotto eee eecseseseeessesseessesseseseesseeeeeees
7. 6 min 7 min Pork tenderloin 19 min 23 min 36 min 44 min Quails 4 5 min 6 min 12 min 15 min Salmon steaks 4 0 6 kg 4 min 4 min 6 min 7 min Stuffed veal cutlets 4 8 min 10 min do not cook do not cook from frozen from frozen Tuna steaks 4 0 6 kg 6 min 7 min 8 min 10 min Cooking times shown are for quantities to serve 4 people 56 57 Index according to dish type Starters soups Cream Of pumpkin SOUP uc eee eseseesceseeseseesesesessesseseseeseseeeees 34 Mini salmon ramekins cccceecccuicstsnnsastevasnsrecncectoniscavnacivncshnradeasadvendaradotbevteys 13 OMON SOUD seria EE aTa AS er 26 Summer cucumber SOUP eceeesesseesessesseesesseesessessesseseeeseseeees 11 Vegetable soup sesssssesesesesesssssssessssssesesesesenesesesesesesesesrsesesesesesssssrsns 27 Fish seafood American style monkfish fillets cseesseseseeeeseeeeseeeseeees 10 Crab in creamy white wine Sauce ou eee ceesesesseseteeseeeseseeeeees 42 Fish parcels with baby vegetables ccc ecssecesseeeeeees 07 Moules in curry SU Cae tea cess ccteracetarencgdicse Se asserecsusecisbidesavencavstetde 26 Moules MAPrinieres ccccccserccssersccsssccesersccsseeccesersseseeeees 26 Salmon fillets ANd MANGE tOUt ee eeseseseeeesetseetseeeeeseeeeeees 12 Salmon parcels with green asparagus tips eee 07 TUNA ING 01S sar cocoucensesiiavanesscstcsnavenceosactisamesdectuneoralaatntersamenrwaaues 27 Turbot with dried apricots and peas s
8. foods X6 For 6 people a For cooking meat certain types iti X4 For 4 people Fo of fish and frozen food a Cooking times for the Authentique I Preparation time Actua and Clipso essential models 15 min y pel tablespoon ml millilitres V Vegetaiandish Sp teaspoon litres eg IMPORTANT The cooking times shown are the pressure cooking times i e you should start counting down the time shown as soon as a steady flow of steam comes out of your pressure cooker or as soon as the first timer rings regardless of the model used ITAN 10 QUICK AND EASY Y RECIPES Le TABLE OF COOKING oe Ms TIMES oom p 52 Fish parcels with baby vegetables Place the vegetables in the centre of 4 sheets of baking paper or parchment paper season with salt and pepper Place the fish on top of the vegetables and drizzle with lemon juice and olive oil Season Add the cream if desired Seal the parcels carefully and place them in the steam basket making sure that they don t touch the lid Pour 750 ml of water into the pan and add the steam basket Close As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve immediately Salmon parcels with green asparagus tips Why not try swapping the white fish for salmon and the grated carrot for 20 green asparagus tips al HH Very easy X4 10 min co B 8 min 10 min Noo 4 fish fillets 120 g each 200
9. g grated carrots or courgettes or thinly sliced mushrooms or a 200 g mix of all 3 1 shallot chopped Juice of 1 lemon 4 tbsp olive oil 4 tbsp cr me fraiche optional Salt and pepper E P 10 QUICK AND EASY RECIPES Bourguiburger omg Z oo E Easy X4 8 min 10 min 12 min Dice the beef fillet into cubes of around 3 to 4 cm Peel the carrots and slice them finely Peel and finely slice the onion Heat the oil in the pan on a high heat without the lid and brown the meat Remove the meat the cubes should remain rare or medium depending on your taste Add the red wine to the pan and scrape well to loosen the browned cooking residues on the pan base and heat for about 2 min until the liquid boils Add the bacon pieces and vegetables Add the flour and mix well to cover all the ingredients Add the bouquet garni and sugar then season to taste Mix Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Once the cooking time is over add the meat to the sauce for 1 to 2 min to heat it up and serve in hamburger buns Helpful hint A delightful new take on the traditional beef bourguignon 4 burger buns 700 g beef fillet 150 g carrots 1 onion 1 bouquet garni 300 g thinly sliced mushrooms 50 g bacon pieces 1 tbsp plain flour 250 ml red wine 2 tbsp olive oil 1 4 tsp sugar Salt and pepper WY Lu A U LLI g
10. soon as the steam comes out turn down the heat and leave to cook according to the time shown Process the fruit in a blender or put it through a food mill Serve warm or cold 3 eggs Cr me caramel D eer ofl iti rO Put the tin into the steam basket Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Helpful hint Cool and then fully chill in the fridge turn out and serve make individual 500 ml milk 1 vanilla pod Liquid caramel home made or shop bought Split the vanilla pods in half and scrape out the seeds Beat the whole eggs in a bowl Add the vanilla pod and seeds to the milk then add the milk to the eggs Whisk well Add the sugar Pour a layer of home made or shop bought caramel around 0 5 cm thick into the bottom of a sandwich tin 16 cm diameter Pour the egg and milk mixture into the tin Cover with tin foil gr Pour 750 ml of water into the pan and add the steam basket Viennese cream Instead of lining the base of the tin with a layer of caramel dissolve the caramel in the milk Orange cream Replace the milk with orange juice the vanilla with the zest of an orange and double the quantity of eggs You can also cr me caramels in ramekins but make sure you halve the cooking time ie p i fs yi nin prey Vegetables Artichokes fresh artichoke hearts frozen
11. ssssesssessssesessesesseseseeee 45 Meat Beef Beef and carrot Stew ccsssssesssssssssessssssnsssssseosssssensscsseneesscsees 32 Beef bourguignon s sesssesesessssesesesesesesesesensnsssnsesesesenenesessnseseseses 30 Beef pot au feu Stew ou cccccscesessesessssesesscseeseseescseseeseseeseeecaeseees 22 Boiled whole chicken o snnnnnnonososonononeenonsososososnsossseseseseseseseseseseses 22 POU IRONS sosessseseisiedstunnisneiiriisci airaines aii ierann 08 French style rare beef fillet oo ecceeeseseessseseeseeesseseseeees 20 Rare roast fillet of beef with truffle mashed potatoeS 38 Pork Pork and cabbage hotpot 0 cecsesseseeseseeseeseeseseeseeeeeeees 29 Pork tenderloin s cssco craccsciacasecsssadsenstbahadddesashoastisanentaleiovsaensdiodasoatss 37 Pot roast POrk was comessesests ee cto urarssartestescatcvadsiciosansctsoretetandearsesesedieneeriees 21 Streaky salted pork with lentils ee eeceeeseeeeeeeeeteeeeeees 28 Mutton lamb Lamb shanks with young vegetables cee eeeeseeteeeeeees 33 Lamb tajine with apricots and TGS eciccsc cecsccncccscocsececssresivcacsonsepes 36 Lamb tajine with COUSCOUS seesoeessosoessooseossessoessooseenseenseoseensesssessees 17 LAMO WODS iesirea asan EE EEEE 14 Shoulder of lamb stuffed with morel mushrooms and served FE COUSCOUS ere E E SE E EEE E AA Spring lamb SC OW sa cosasesdnsnnerninscsaxenncasienncinssnsdnniontisencneutawnncesiedeanmnoondatase 23
12. the bouquet garni and garlic paste Season Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Once the cooking time is over add a ladle of the meat vegetables and sauce to the centre of a tortilla fold the bottom part upwards around 1 3 of the length of the tortilla then fold both sides towards the centre Serve the wraps in glasses 4 soft flour tortillas 700 g shoulder of lamb 1 onion 12 mini carrots with tops 150 g cherry tomatoes 400 g small Charlotte new potatoes 20 g tomato pur e 250 ml water 1 bouquet garni 1 4 tsp garlic paste 2 tbsp sunflower oil Salt and pepper SddID5Y ASVA GNV AIDINO OL Basque chicken a iti Very easy co B 10 min X4 8 min 5 min Cut each thigh in half and cut slits into the skin in 2 places Finely chop the onion Heat the oil in the pan on a high heat Brown the meat all over Remove the meat Add the peppers onion tinned tomatoes and water Stir well making sure to remove the cooking juices Season Add the garlic return the chicken to the pan and mix together Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve with chips for example 4 chicken thighs 200 ml water 200 g tinned chopped tomatoes 200 g thinly sliced peppers 1 onion 1 4 tsp garlic paste 2 tbsp olive oil Paprika pepper Salt and pepper
13. the pears vegetables from the marinade and return the meat to the pan Season with salt and pepper Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Remove the meat and keep it warm by covering it with tin foil Filter the sauce and put the pears to one side Heat the juices again Add the butter and cornflour blend together to a paste whisking well to bind the sauce Add the candied kumquat peel and a little of the candied syrup Serve the venison fillets with the sauce and pears Helpful hint To lend an even more exotic touch to this dish replace the 100 ml of water with coconut milk To make pain d espice mix together tsp ground ginger tsp cinnamon tsp ground nutmeg and tsp ground cloves 1 venison saddle fillet around 1 kg 2 x 500 g 6 kumquats 6 for the marinade 100 ml water 3 tbsp olive oil 2 pears not too ripe 4 tbsp sugar 1 knob of butter 1 tbsp cornflour Marinade 1 L red wine 50 ml cognac 1 onion thinly sliced 1 carrot cut into round slices 1 tsp pink peppercorns Y2 tsp pain d espice mix see below 1 pinch of ground cloves or 1 clove 1 tsp sugar 6 kumquats quartered Salt and pepper aU w z Very easy 15 min aoe 4 10 min 10 min Vo 1 pineapple 60 g sugar 2 vanilla pods 1 tbsp coriander seeds 1 tbsp coarse ground i pepper 2 pinches of ground cinnamon
14. weighing around 1 3 kg 25 g dried morel mushrooms 30 g salted butter 1 tsp horseradish paste or tsp garlic paste Y2 tsp sea salt flakes 2 tbsp oil 1 onion 2 carrots 100 ml 1 small glass white wine 200 ml 200 ml water 200 g couscous Salt and pepper Turbot with dried apricots and peas Add the oil to the pan and brown the turbot steaks 2 at a time Remove Add the wine and stir well to loosen the cooking residues on the pan base Leave to reduce then filter Peel and thinly slice the shallot Return the filtered wine to the pan Add the shallot jam horseradish and soy sauce Leave to simmer for 5 min without covering Add the water and apricots Mix Put the peas in the steam basket Place the 4 pieces of fish on top of the peas making sure that the thinnest parts overlap in the centre of the basket Season with salt and pepper Place the steam basket in the sauce Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve the fish and peas accompanied by the sauce Easy X4 10 min 16 min 19 min To lend an even more exotic touch to this dish replace 100 ml of the water with coconut milk ig Ei a d Chicken medallions stuffed with date paste Blend the dates with the cinnamon and orange blossom water Cut open the thicker part of the chicken fillets with a knife without cutting Difficu
15. whole Asparagus Aubergines 3 mm thinly sliced and peeled Beetroot cut in quarters Broccoli florets Brussels sprouts Carrots in round slices 3 mm Cauliflower florets Celeriac thinly sliced Chicory halved Courgettes in round slices 3 mm Fennel cut into strips Green beans fine Green cabbage thinly sliced Mushrooms thinly sliced Spinach Swiss chard slices 1 cm Turnips diced Whole leeks white part only steam immersion immersion steam steam steam immersion steam immersion steam steam immersion steam steam steam steam immersion immersion steam steam steam immersion steam fresh SOE 18 min 15 min 5 min 4min 30 to 40 min depending on size 3 min 7 min 5 min 4min 4 min 7 min 5 min 16 min 3 min 7 min 6 min 8 min 3 min 3 min 9 min 6 min 4 min 8 min steam steam steam steam steam steam steam steam steam Steam the ingredient is cooked in the steam basket with 750 ml of water in the bottom of the pan Immersion the ingredient is cooked in water Cooking times shown are for quantities to serve 4 people frozen GeO B 4min 4min 3 min 6 min 5 min 4 min 7 min 3 min 5 min 4min 4min 3 min 7 min 5 min 4 min 9 min 3 min 5 min 54 55 Vegetables Green peas Onions Pearl Peppers halved Potatoes Average sized potatoes halved or large size po
16. 49 Vegetable CUY sessies ra rN E 25 Desserts Cr me Caramel os asonacacecocsnacunseneid onopasaxacnenaoenserienmiuundgesenmnnancosicacieaeeboie 54 Dried fruit COMPOLE oo eee eescseseecesesecsesecscsessesesseseeeseseesesesees 53 Fresh fruit compote uu eecesesessesssessesssescesssesessssesessseesesesesseseeesees 53 Fruit 215 eee mee ens Oe eet ene eee eee ee 53 orange TEE aaien n EEEN E EOS 54 Pears poached in Wine sesesesesesesesesesesesesesesesesesesesesesesesesesesesese 52 Roast pineapple with Spices n n nonononososososososesesesesesesesesesesesesese 52 Viennese OCA eonanaseonni E 54 Index In alphabetical order Pimericanstyle monkfish fillets cn ceeioscessvcccrasenccpasicscntiasacsarnacvcvtens 10 Basque ee ee AER N 16 Beef and carrot Stew sseesseosessssssscceesssssseccroossssscereonssssoceeonsssseceeossssss 32 Beef bourguignon ccccsessesessesscsecsecsessessssssecsecsecscsscscsscsecseeneescenes 30 Beef pot au feu StQW ccccessessssssssssssessesssssssscssssessessssscscsecseeseescesesees 22 Boiled whole chicken eee eeseseseseesececesesseeseesesescseeeesesesenseseeeseses 22 BOUlGMIDUIGER siseasi oiia RE RR 08 ance A NTI eseectrcandhsg ses Dieaspstsasdbnertasiicatatesstndatatesinsistchands 13 Chicken breasts with baby vegetables ou cesesseeseeeeeeees 18 Chicken medallions stuffed with date paste uu ceeeseeeeeeees 46 Courgettes stuffed with COUSCOUS ou esesssssesseseesessee
17. Helpful hint You can use any kind of fish for this recipe Carrots with cumin Add the oil to the pan and soften the chopped onion without browning it Add the lemon juice and water Add the carrots season with salt and pepper Close As soon as the steam comes out turn down the heat and leave to cook according to the time shown Open the pan Serve the carrots sprinkled with cumin seeds Helpful hint For tender soft carrots cook for 2 min longer Mini salmon ramekins Place the salmon fillets into the bowl of a food processor Blend while adding the cream and egg yolks Season Fill 4 greased ramekins with the mixture Cover them with tin foil secure with string and put them in the steam basket Pour 750 ml of water into the pan and add the steam basket Close As soon as the steam comes out turn down the heat and leave to cook according to the time shown Turn each ramekinoutontoaplate and serve with a green salad N LLI A U LLI aa gt N lt TT A Z lt X U gt O Lamb wraps HOM Aa E Very easy X4 8 min 10 min 12 min Dice the meat into 4 cm cubes Peel and finely slice the onion Wash and peel the carrots and potatoes halve them if they are quite big Heat the oil in the pan on a high heat and brown the meat Add the water and stir well to loosen the browned cooking residues on the pan base Add the tomato pur e and mix Add all the vegetables
18. ato and white wine Stir well to loosen the browned cooking residues on the pan base Reduce the wine for 3 min without covering Add the hot stock Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the first time shown Turn the shanks over and spread all of the vegetables evenly in the pan Add a little salt Add 2 tbsp oil Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the second time shown Place the meat and vegetables onto a hot plate Reduce the cooking juice by half on a high heat without covering Add 1 tbsp of oil whisking well then coat the lamb with the sauce Serve immediately 20 min _ 1 2 kg pumpkin or Cream of pumpkin soup butternut squash a iti Very easy X4 15 min eo CE 7 min 7 min No 1 tsp grated nutmeg 2 tbsp cream 600 ml water Salt and pepper Peel the pumpkin Cut the flesh into 5 cm cubes then add them to the pan together with the water salt pepper and nutmeg As soon as the steam comes out turn down the heat and leave to cook according to the time shown Process the soup in a blender add the cream Serve hot with little grilled croutons optional Duck breasts a lorange Peel the oranges with a paring knife and remove the bitter pith Cut the quarters into pieces Cut the peel into fine strips then heat them in a small saucepan wi
19. book FOR PRESSURE COOKERS Welcome to the world of TEFAL pressure cookers wan e Over 91 recipes to discover wp e Hints and tips to help you save time 66 Whether you re a novice or a pressure cooking expert you want to whip up a TV dinner or you re having guests round you can ask it anything steam cooked slow cooked orsquteed My Pressure cooker is always on hand to make life easier And it s top notch when it comes to retaining vitamins y How to use your pressure cooker properly 1 Close the pressure cooker Turn the 3 Turn the heat to maximum operating valve to the cooking position indicated in the recipe 2 If the pressure cooker has a timer programme the cooking time 4 Once the steam starts coming out or the 5 Once the cooking process is over turn off timer rings for the 1 time turn down the the heat and release the pressure as detailed heat the cooking process begins in the instruction manual Understanding your recipes Although the cooking times stated in the recipes have been meticulously tested they depend on various factors such as your taste the season and the variety and quality of the ingredients For pressure cookers with a capacity of less than 6 L reduce the proportions by one third PICTOGRAMS USED IN THE RECIPES al af ah Difficulty level x 5 For cooking vegetables Veryeasy Easy Difficult of the recipe LED and delicate fish
20. ding to the second time shown Drain the lentils put them into a salad bowl add the butter and stir Return the meat to the cooking liquid to reheat it without covering Serve the meat and vegetables on a bed of lentils and drizzle with a ladle of cooking liquid Accompany with mustard and gherkins 1 2 kg streaky salted pork 250 g green lentils 2 peeled onions Studded with a clove 2 carrots peeled and thinly sliced 3 cloves of garlic peeled 1 bouquet garni 250 ml white wine 3 juniper berries 1 knob of butter Pepper Pork and cabbage hotpot Soak the meat in cold water for a few hours to remove the salt from it Very easy X4 25 min Pour 1 5 L of water into the pan and add the meat not the raw ham Bring to the boil then skim the foam Peel and quarter the cabbage peel the carrots turnips onion and garlic 35 min 42 min Add all of the vegetables apart from the potatoes and the bouquet garni to the pan Season with pepper Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Cook the potatoes separately Saut the slices of ham in a frying pan with a knob of butter Serve the vegetables with the streaky salted pork pork belly and ham slices on a serving dish Serve very hot Cabbage is a leaf vegetable like spinach and watercress It is very rich in folic acid and vitamin B9 and will be very easy to digest cooked t
21. down the heat and leave to cook according to the time shown Leave the jars to cool in the steam basket for 1 min then drizzle with a few drops of oil from the artichoke hearts 6 min 8 min If you like your eggs well done extend the cooking time by 1 min 4 small Kilner type jars with lids without the rubber or ramekins 4 extra fresh eggs large 70 g polenta not instant type 200 ml vegetable stock 140 ml milk 140 ml single cream 100 g artichoke hearts grilled in oil 20 g butter 1 small tub of trout roe 1 small lemon Salt and pepper Smoked tea and cep risotto Bring the water to the boil in f iti the pan Add the ceps and leave Ek them to simmer for 10 min Difficult X6 25 min without covering the pan Add the teabag and season with a i little salt pepper and sugar Stir iaia S well to infuse all the flavours of a 7 min Noo the tea Drain the ceps keeping the stock Filter it in a tea strainer to remove any sand Measure the volume of the stock and make it up to 600 ml by adding water if necessary Wipe the base of the pan Thinly slice the shallots Heat the oil in the pan and add the shallots Leave to cook for a few minutes without covering the pan stirring well Add the rice and fry it until it becomes translucent Discard the teabag from the stock Add the rehydrated ceps and the white wine Leave to reduce without covering Add the 600 ml of stock Close the pa
22. e THE ESSENTIALS Lamb tajine with apricots and figs Soak the apricots and figs in lukewarm water Thinly slice the l aft onions and chop the garlic Dice the aubergines Dice the lamb all into cubes of around 4 cm ns ow Heat the oil in the pan ona high heat and brown the lamb cubes Add the sliced onions and leave to brown then add the chopped Z B garlic cumin cinnamon ginger saffron salt and pepper Mix tamin Tamin thoroughly Add the aubergines and the drained apricots and figs Add water Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve Culinary culture The term tajine actually refers to the oven proof earthenware pot with a conical lid in which the dish is cooked This stew comes from North Africa 800 g shoulder of lamb boned 8 dried apricots 8 dried figs 2 aubergines 2 onions 2 garlic cloves 500 ml water 1 tbsp ground cumin Yo stick of cinnamon 1 tbsp powdered ginger 1 pinch of saffron 1 tbsp olive oil Salt and pepper Pork tenderloin Coat the tenderloin in mustard Peel and chop the shallots Add the butter to the pan and brown the tenderloin Add the chopped shallot Add the cider and bring to the boil for 2 min without covering Season Very easy X4 15 min 19 min 23 min Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time show
23. e cucumber the onion and the garlic Allow to sweat on a low heat until soft stirring well Add the water and thyme Season Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Remove the thyme Using a blender process until smooth and mix in the vinegar Place in the fridge to chill for 2 hrs When ready to serve add the remaining cucumber and the tomatoes of aft Easy X4 20 min ao CE 5 min 5 min Noo 500 g cucumber 2 tomatoes 4 garlic cloves 2 white onions 2 tbsp olive oil 4 tbsp balsamic vinegar 1 5 L water 1 sprig of thyme Salt and pepper 10 QUICK AND EASY RECIPES ol a on Easy 15 min ZO 10 min 12 min 400 g green beans 4 chicken fillets 3 tbsp honey 100 g whole blanched almonds 3 pinches of cinnamon 4 tbsp balsamic vinegar 250 ml chicken stock made with a stock cube 2 tbsp cornflour E with a little water Oi 2 tbsp olive oil Salt and pepper of w z Easy 15 min eS 10 E 12 min V 300 g frozen mange tout 4 salmon fillets i 120 g each 100 g smoked bacon pieces 200 ml red wine 300 ml fish stock 3 tbsp cornflour mixed with a little water 4 tbsp olive oil Salt and pepper Honey chicken Heat the oil in the pan on a high heat and brown the chicken Add the honey and cinnamon leave to caramelise then add the vinegar Add the stock and almonds to the pa
24. e made stuffing before you cook it blend 100 g of fresh white breadcrumbs with the chicken liver 100 ml cream 1 chopped clove of garlic 2 tbsp of parsley 1 egg and some salt and pepper 1 2 kg beef chuck or topside and ribs 2 L water 2 leeks 4 carrots 2 turnips 1 stick of celery 600 g potatoes 1 onion studded with 2 cloves 1 bouquet garni Salt and pepper x Spring lamb stew Dice the meat into 7 cm cubes Chop the onion and the garlic Clean and peel all of the Veryeasy X4 vegetables Heat the oil in the pan ona high heat and brown the meat Add oe ae the onion and leave to brown Sprinkle with flour stirring well Add the water and stir well to remove the cooking juices Add the tomato pur e garlic and bouquet garni Season Mix well Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the first time shown Open the pan and add all of the vegetables Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the second time shown Adjust seasoning and serve topped with a sprinkling of chopped parsley Serve nice and hot 25 min 4 round courgettes Courgettes stuffed 120 g couscous Y2 red pepper with couscous poe ae of w z Easy EO 12 min 12 min 20 min Vf 2 tbsp olive oil 200 g tub chilled tomato pasta sauce Wash and hollow out the courgettes Chop t
25. he courgette flesh finely then mix it with the couscous red pepper oil and seasoning Fill the courgettes with this mixture then place them in the steam basket Salt and pepper Pour 750 ml of water into the pan and add the steam basket Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve the courgettes with the warm tomato sauce Vegetable curry Wash the vegetables Cut the cauliflower broccoli and pepper into pieces Finely slice the courgettes Peel the potatoes and dice them into 1 cm cubes Peel and finely slice the onions Add the oil to the pan and brown the onion without covering Add the potatoes cauliflower broccoli and pepper Mix then season with salt and pepper Add the grated coconut Leave to cook for 2 min over a low heat do not cover Add the curry powder cumin raisins and courgettes Add the stock and bring to the boil Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve immediately Helpful hint Use whichever vegetables you like for this recipe Try using different coloured vegetables to brighten up this dish Toasted flaked almonds add a nice texture of iti Easy X4 30 min PO Ee 4 min 4 min Vo 250 ml vegetable stock Y cauliflower Y2 broccoli 2 courgettes 2 potatoes 1 red pepper 2 onions 40 g raisins 2 tbsp olive oil
26. his way Beef bourguignon Easy 30 min X4 36 min 20 min Peel and quarter the mushrooms Brown the bacon pieces in the pan without covering it Remove the bacon but leave the fat Add the oil and brown the pieces of meat on a high heat Add the flour tomato pur e and wine Stir over a low heat for 5 min without covering Add the remaining ingredients Return the bacon to the pan Scrape well to remove the cooking juices Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve with potatoes or fresh tagliatelle Provencal potatoes Peel the potatoes Drain the tomatoes and crush them Finely slice the pepper and onions Chop the garlic Add the oil to the pan and brown the potatoes stirring well Add the onions leaving them to brown then the pepper tomatoes garlic and oregano Season Add the water Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve topped with a sprinkling of chopped black olives mol ito Very easy X4 20 min co B nee 12 min Vf 1 kg small potatoes 1 green pepper 4 tbsp olive oil 2 white onions 3 garlic cloves 1 Y tins 400g size peeled whole tomatoes 150 ml water Oregano Black olives Salt and pepper THE ESSENTIALS Beef and carrot stew l iti Dice the beef into pieces about 3 cm Marinate the beef the day befo
27. l X4 30 min them in two Season with salt and pepper Spread the date paste on the inside of the fillets Roll up to form pretty rolls Secure each of them with 2 toothpicks in an X shape 6 min 9 min Thinly slice the carrots Chop the garlic finely Melt the butter in the oil in the pan Add the curry powder turmeric and garlic Fry the carrots on a low heat for about 20 30 min until just starting to brown and caramelise Add the water coconut milk and bay leaf Season Place the chicken on top of the mixture Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Remove the chicken Add the coriander to the pan Remove the toothpicks and cut the chicken in half diagonally Spoon the garnish on top and serve with a sprinkling of flaked almonds Duck breasts with passion fruit Remove the fat from the duck by 0 alt taking off some of the skin and cut off al the edges to make them equal in size Easy X 6 20 min Cut the carrot into quarters then finely slice the onion CO S 5 min 5 min Cut the passion fruit in half and scoop out the pulp and seeds Cut the plantains into 2 cm batons then take off the skin 3 duck breasts Brown the duck breasts in the pan 1 2 white onion Remove them and discard the melted fat 1 small carrot 40 ml cognac Add the onion and carrot then stir in or Madeira the cognac Mix well to loosen the br
28. l white wine 250 ml water 1 level tsp rock salt 1 bouquet garni 60 g 25 g salted butter 125 g thick cr me fra che 75 ml single cream Ground pepper Salt 200 g of green lentils no need to soak 50 g split peas 1 sweet onion 1 tsp grated ginger 1 4 tsp turmeric 1 4 tsp curry 1 4 tsp cinnamon 1 4 tsp cumin seeds 250 ml coconut milk 350 ml water 400 g tomato flesh or chopped tomatoes canned 5 tbsp macadamia nut oil 12 macadamia nuts shelled and blanched A few coriander leaves Salt and pepper Lentil and macadamia nut dahl ef iii 7O B V Easy X4 5 min 17 min 17 min Peel and finely slice the onion Halve the nuts then dry roast them in the uncovered pan for a few minutes watching them closely Add 3 tbsp of oil the onion spices and cumin seeds Cook for 2 min without covering to release the flavour of the spices Add the remaining ingredients apart from the coriander and mix well Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Leave the sauce to reduce and the lentils to finish cooking on a low heat stirring from time to time Add the other 2 tbsp of oil and the coriander Helpful hint Serve with basmati rice e A nice way of giving a new lease of life to the split pea a source of starch that we no longer tend to cook with because it takes a long time to prepare e Why not freeze yo
29. lden Delicious apples 1 orange 1 mandarin 1 kiwi fruit 1 ripe pear 6 strawberries 150 ml apricot or red fruit coulis 2 sachets of vanilla sugar optional 4 tsp caster sugar aU w z Very easy 15 min ao amp 4 10 min 10 min No 1 5 kg fruit 100 g sugar 200 ml water Dried fruit compote Replace the fresh fruit with 800 g mixed dried fruit e g pitted prunes raisins dried figs dried apricots Simply soak them in lukewarm water for 2 hrs then drain Increase the quantity of water 500 ml instead of 200 ml and add the zest of a lemon just before cooking The quantity of sugar and the cooking time remain the same Add 100 g of toasted flaked almonds just before serving Fruit parcels Prepare the fruit by peeling it hulling it removing the stalk and tail Cut the apples and pear into pieces Cut the kiwi into round slices the strawberries in half and the orange and mandarin into 2 segments Place the fruit onto 4 sheets of baking paper Sprinkle the vanilla sugar and caster sugar evenly over the papillotes then close them Pour 750 ml of water into the pan and add the steam basket Place the papillotes in the basket Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve chilled decorated with a dash of fruit coulis Fresh fruit compote Dice the fruit Put it into the pan with the sugar and water Close the pan As
30. n Slice the meat and serve with the cooking juices together with potatoes or fresh pasta You can recognise good quality pork by its pale firm flesh Rare roast fillet of beef with truffle mashed potatoes wai A Difficult X6 15 min 15 min 17 min Peel the potatoes and cut them into pieces weighing around 20 30g Add the oil to the pan and brown both sides of the fillet Remove the meat Add the wine and stir well to loosen the browned cooking residues on the pan base Add the water potatoes rock salt and bouquet garni Place the meat on top of the potatoes Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Wrap the meat in tin foil ideally put it in the oven at around 50 C 55 C it will slowly finish cooking in the oven Remove the potatoes with a skimming ladle and put them into a bowl Reduce the cooking juice At the same time add 60 g of butter and the cr me fraiche to My meat the cooked potatoes Keep a few thin strips of truffle to decorate tha Ciy the plates Grate the rest on the potatoes Mash with a fork If you like your Adjust the seasoning Add the remaining butter to the sauce neh een and a little single cream Beat the cooking time to 30 min Serve the beef fillet with the flavoured mash and the sauce 1 nice piece of beef fillet around 1 1 kg 1 2 kg potatoes for mashing 30 g truffles 3 tbsp olive oil 100 m
31. n Stir well to loosen the browned cooking residues on the pan base Add the green beans Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Remove the chicken and beans and add the cornflour mixture and bring to the boil Helpful hint stirring continuously until it thickens aa Season with salt and sauce cooked l pepper and serve inonego immediately Salmon fillets and mange tout Heat the oil in the pan on a high heat and brown the bacon pieces stirring well Add the wine and the stock Stir well to loosen the browned cooking residues on the pan base Place the mange tout in the steam basket then put the salmon on top of the mange tout Season Place the steam basket in the pan Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Add the cornflour mixture and bring to the boil Helpful hint stirring continuously Pegani until it thickens Adjust sauce cooked seasoning and serve all in one go immediately a w Z Very easy 10 min ao 4 6 min 6 min Noo 800 g carrots cut into round slices 3 tbsp olive oil 1 onion chopped Juice of 1 lemon 250 ml water A few cumin seeds Salt and pepper of w XA Easy 10 min ao E 4 10 min 10 min Vao 300 g salmon fillets 2 egg yolks 100 ml double cream 20 g butter Salt and pepper
32. n As soon as the steam comes out turn down the heat and leave to cook according to the time shown Add the mascarpone and parmesan Close the pan and leave to stand for 1 min Open stir and serve with lemon wedges If you like your risotto al dente reduce the cooking time by 1 min 300 g risotto rice arborio or carnaroli 4 tbsp olive oil 2 shallots 30 g dried ceps 600 ml water 1 teabag of smoked tea 1 tsp caster sugar 100 ml dry white wine 2 heaped tbsp mascarpone cheese 30 9 parmesan freshly grated 2 lemons to serve Salt and pepper FESTIVE DELIGHTS Saddle of venison with kumquats and spices wei A E Difficult X6 20 min 4 min 6 min Marinade 4to12h Thinly slice the vegetables for the marinade Cut the first 6 kumquats into quarters Mix together with all of the marinade ingredients Place the venison in the marinade and put in the fridge for at least 4 hrs Quarter the remaining 6 kumquats and keep the peel only On a low heat candy the peel with some water and sugar in a saucepan for 15 min Put to one side Cut the pears into quarters Drain the venison and tie with string like a roasting joint Filter the marinade putting the wine to one side and the vegetables to another Add the oil to the pan and brown both sides of venison Remove the meat and stir in 350 ml of the marinade stir well to loosen the cooking residues on the base of the pan Leave to boil for 2 min Add
33. n and add the steam basket Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Layer the vegetables in a ramekin to form a vegetable cylinder then turn out French style rare beef fillet Heat the oil in the pan Brown each side of the fillet Remove the meat Without rinsing the pan add the water and scrape well to remove the cooking juices Return the meat to the pan add the bouquet garni and season Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Once the cooking time is over open the pressure cooker Wrap the meat in tin foil ideally put it in the oven at around 50 C 55 C it will slowly finish cooking in the oven and become nice and tender If you like your meat well cooked increase the cooking time to 30 min i Why 7 te Me R ANTI CATR yin 7 ENTS wi mee pee Ay eas Wie a i 4 SB a i is ie Very easy 8 min Very easy 24 min X4 8 min X4 29 min 10 min 10 min Curry risotto Heat half of the oil in the pan on a high heat and fry the rice Add the curry powder Leave to cook fora moment stirring well Add the raisins season and mix well Add the stock Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Open the pan add the rest
34. of the olive oil adjust the seasoning and serve topped with parmesan cheese and asparagus tips if desired Pot roast pork Prick the joint of pork and stud it with a clove of garlic if desired Heat the oil in the pan on a high heat and brown the meat all over Season Add the chopped onion leave to brown Add the thyme bay leaf and unpeeled clove of garlic Add the water Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Open the pan Slice the meat and serve with the cooking juices separately Beef pot au feu stew Add the meat and water to the pan Bring to the boil Skim the foam a a ae Wash and peel the vegetables except the potatoes and cut them into Very easy 30 min chunky batons as they are chunky they cook for the same time as the meat Add them to the pan with the EO bouquet garni and the onion Season aoe En Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Cook the potatoes separately in salted water Drain the meat and serve surrounded by vegetables and accompanied by rock salt gherkins and mustard Serve the stock as is or thickened with tapioca or vermicelli leave to boil for 5 min uncovered Alternatively thicken with cornflour as directed on packet Boiled whole chicken Replace the beef with a whole chicken 1 2 kg Stuff the chicken with your own hom
35. owned cooking residues on the pan base 100 ml carrot juice 300 ml water 2 passion fruit Add the carrot juice water and passion fruit pulp Season Add the plantains then place the duck breasts Cornflour use quantity on top and preparation method stated Close the pan Assoonasthesteam MD a E comes out turn down the heat and leave to cook according to the time shown for medium rare duck 4 plantains FESTIVE DELIGHTS Salt and pepper Remove the duck breasts then the pieces of plantain and the vegetables Keep warm Reheat the sauce and thicken with cornflour whisking well My meat cooked just the way I Y If you like your duck medium add 1 min to the cooking time Serve the sliced breasts with the plantains and drizzled with sauce Egg and polenta jars i aft Put the polenta stock milk and cream into the pan Season with salt and all pepper Heat the pan without covering it on a medium heat then a low Easy X4 10 min heat stirring continuously until the polenta becomes thick and creamy Add the artichoke hearts lemon juice and trout roe Z amp B V Grease the little jars Fill them with polenta Make a hole in the centre of eg the polenta Break an egg into each hole Season with salt and pepper Pour 750 ml of water into the pan Place the steam basket into the pan then add the 4 jars or ramekins covered with tin foil Close the pan As soon as the steam comes out turn
36. re in al the cognac white wine sliced onions garlic bouquet garni salt pepper Easy nme s clove and 2 tbsp of oil Drain the meat Add 2 tbsp of oil to the pan and brown the meat all over Add the onions Z 8 from the marinade and leave to brown Add the marinade Bring to the 30min 1hr12 boil for 2 min without covering then add the carrots chopped into thin round slices Season Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Helpful hint SONN Beef chuck is the ideal cut f Serve with the accompanying vegetables and cooking juices Thicken with stews and casseroles You i i can t beat its texture and cornflour if desired taste Garlic adds flavour to your dishes and contains very few calories Like carrots garlic is full of protective micronutrients and is a source of vitamin C and carotenes 800 g beef chuck steak etc 500 ml dry white wine 50 ml cognac 2 onions 2 garlic cloves 500 g carrots 1 bouquet garni 1 clove 4 tbsp olive oil Salt and pepper Lamb shanks with young vegetables Season the lamb shanks with salt and pepper on both sides then rub them with cumin Easy X4 Add 2 tbsp oil to the pan and brown the shanks on each side on a high heat for 2 min without covering 15 min 18 min then6min then 8min Add the onion thyme and garlic Leave to sweat for 1 min stirring well Add the diced tom
37. rsrseseses 19 Moules in curry SAUCE cata ceaccecasincssssinineeessstassseniiednineerioesensarenertenaceel 26 Moules Marini res cccsssssssssssssssssscssessessssecsecnssnssassassecsecsseassassess 26 Oion SN are AA ER 26 Orange Cre srcoieesi aa Ces Renee Tun 54 Parsnip and vanilla blanquette ou cc essesesestesecsecseeseeseeneene 43 Pears poached in wine snn sssseossssossssserosserssseseossserssserossserosseressseeosse 52 Pork and cabbage hotpot ou eee esessesesesessessecseesessescseeseeseeneeneeeees 29 Pork tenderloin ssssssssscsssssssssessssessssssssassssssssssesscsecsessassassassossasenseses 37 POU POGS 00 gerrr AE E E R NR 21 Proven al potatoes snssenssssssorssosseosssssseessssseessssssressssssesnsssrrsossssersnsss 31 Proven al vegetable tian ccesessesssssssssssssscsssssssssecssesesseessesssseseees 20 Rare roast fillet of beef with truffle mashed potatoes 38 Roast pineapple with Spices ccsscsscsssessecssscssesssssesscssccssesseeseess 52 Saddle of venison with kumquats and spices ceeeeeee 50 Salmon fillets ANd MANGE tout 00 0 eee seseeeseeeceeeeseeeeeeeeeeeees 12 Salmon parcels with green asparagus tips cc eeeeeseseseeeeeeees 07 Shoulder of lamb stuffed with morel mushrooms and served VERO SOU gta cases ctu tecs tien enne canes adsense tender endest actsvcivects oneal 44 Smoked tea and cep risotto secscissvcscosssesssssaseseeeenisassssevsdsesessieersnese
38. sesseeseeseeees 24 Crab in creamy White WINE Sauce ou eeeesessesseeseseseseeseeseeseeneenees 42 Cream of pumpkin Soup acrcadeciesssisscncsnsscacsssnesseariesaasissban sauscstovsnssoveoeed 34 Cr me caramel ssesseesssssoeessssecessssecrosssecrosssscresssseerosssecrossseeresssseerossseee 54 CUNY TSOI 0 aaea Oe E 21 Drica ATVI US semirsa a EE 53 Duck breasts lorange stssicsiccsanieesssaistdansiaressdsemesnieaiernescencens 35 Duck breasts with passion fruit scscaccssosevenssncprusnesisensnasstsssverdoastianeds 47 Ea and polenta jS pennn ERR 48 Fish parcels with baby vegetables ou esesesssesessesseesesseenes 07 French style rare beef fillet oo esescesesssssessessesessesssseeseeseeseeees 20 Fresh fruit compote 1 0 cessssessssssssssecsessesssssssscsecsessssssssesecsessesssssesees 53 Fruit parcels aiscsessccesinsnsescespassesstasabonseonstiavensdvensseunisbeosesternsnssesnssatenrsterienseed 53 Fln FIO GUN aaea A EEEE AAA 12 Lan shanks with young vegetables ou ccesesesessesesseseeseees 33 Lamb tajine with apricots and figs ou essessesesteseesessesseeseeseeees 36 Lamb tajine with COUSCOUS ceeeeeesesseseseesessssesssscsessessesesees 17 LAMO VUES pcsacstcsenciapesvnciesvcrosecs a E EEEn 14 Lentil and macadamia nut dahl oe esesssesesecsesseeseesseseenees 41 Mini salmon ramekins eeeseessssssessesseesesscsecsecsecsesscsucscsseseeseeneens 13 Mixed bean Ste W s esesesesossossesesesesosesesesesessosesesesessssesesese
39. t N lt LLI A Z lt XxX U gt OQ ba American style monkfish fillets of titi Easy X4 Zo eS 3 min 4 min Add the tomato pur e and the lobster bisque then season to taste Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Serve the monkfish and the sauce Sprinkle with chopped tarragon Serve hot 15 min Neo Cut the monkfish into 5 cm slices Chop the shallot finely Heat the oil in the pan on a high heat and brown the pieces of monkfish without closing the lid Add the shallot Leave to sweat until soft Helpful hint Remove from the heat and flambe with the f Add some saffron and cognac a pinch of paprika to spice up the flavours of this attractive dish Add the white wine and water To flambe means to set fire to the alcohol Check in a cookery book or on the internet how to safely do this 600 g monkfish fillets 100 ml white wine 100 ml water 1 tbsp tomato pur e 1 tbsp olive oil Y2 can of lobster bisque 4 tbsp cognac 1 tbsp tarragon chopped 1 shallot Salt and pepper Pa Mined a a Summer cucumber soup Halve the cucumbers and remove the seeds Cut the cucumbers lengthways into small dice Peel and hollow out the tomatoes then dice them set aside in fridge Finely chop the onion and garlic Put the oil in the pan then add 3 4 of th
40. tatoes quartered Pumpkin cut into pieces Flageolets small young haricot beans Green lentils Split peas 6 se White Rice ao Quantity steam steam steam steam immersion steam immersion immersion immersion Quantity 125g 250g 375g Cooking times shown are for quantities to serve 4 people fresh frozen Se GY CAO 3 min steam 3 min 3 min 8 min 7 min steam 6 min 7 min 10 min 8 min 8 min steam 6 min 7 min fresh Se Ey 35 min 15 min 17 min Cooking time SF Ey Pilaf rice the rice is cooked in just the right amount of liquid water stock and can be served directly because the liquid is absorbed by the rice Boiled rice the rice is cooked in a large quantity of water around 2 L and is drained when it s ready The cooking time is the same as that of pilaf rice i e 7 min cooking time shown is for a type of rice that takes 20 min in a traditional saucepan Meat and fish fresh frozen AO 8 AGO wa Chicken 1 35 kq Dna rene some we Malesia from frozen from frozen Duckling 1 5 kg 20 min 30 min 1hr 1 hr 12 40 min 45 min 1hr 1hr 5 min Joint of beef 1 kg medium medium medium medium do not cook do not cook Joint of pork 1 kg 35 min 36 min Pannen fat en Lamb shanks 2 0 65 kg each 19 min 23 min Sennen Slee from frozen from frozen 50 min 55 min Leg of lamb 1 3 kg R inedi 1 hr 10 1 hr 24 Monkfish fillets 0 6 kg 3 min 4 min
41. tesies 49 Spring lam STEW sourr r n EEN E A 23 Streaky salted pork with lentils 00 0 0 esssssssssssessessesscseccessesceseeees 28 Summer cucumber SOUP cccsscescescessessnssnssnsssessscsecseccessessescnssnsensorees 11 eae N O SE cesirvcastesinsadvsanisadowersvittcewnesicleudeecorentdvdesacedavapuvssnipinmaneunsinss 27 Turbot with dried apricots and peas eee eeeseseeeeeeeseeseeeeneeees 45 Vegetable CU ies cece nance einen 25 Vegetable SU sicasirareeesrctccnga teeter mae eateennais 27 Viennese cream sseesessresssseressseessssersssecsssserossecessseeossseesssneessseesssrerssseresss 54 58 59 SEB 21261 SELONGEY CEDEX RCS B 302 412 226 Legal deposit 4th quarter of 2013 ISBN 978 2 919063 67 3 All rights reserved Graphic design and layout Moutarde Konnection Photo credits recipes Styling Marielys LORTHIOS for Photographic M diabank Groupe Seb Guy RENAUX Studio Guy RENAUX Recipes Jacques LAINE St phanie BITEAU Cookcooning Alban RAPEZZI Xavier BRIGNON Pastry chef
42. tew Soak the beans chickpeas and split peas separately in water for 8 to 12 hrs the lentils do not require soaking Rinse and drain well Wrap the cumin clove bay leaf and thyme up in gauze tie up into a herb bag Add the drained chickpeas and beans to the pan followed by the wheat and spelt stock and herb bag Close the pan Assoonasthesteam comes out turn down the heat and leave to cook according to the first time shown Add the lentils and the drained split peas Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the second time shown Remove the bag of herbs season with salt Pour into a dish add the onion and herbs then mix Sprinkle with a vinaigrette madeofsherry zo bypass the i soaking stage vinegar and setups walnut oil quantities of wheat spelt and lentils and leave out the beans and peas Difficult X4 15 min 15 min then 8 min then 8 min 10 min 8 to 12 hrs soaking time E Easy 12 min 15 min X4 12 min X6 17 min 15 min 10 min Provencal vegetable tian Finely slice the onions wash and peel the aubergines courgettes and tomatoes then cut them into 2 cm thick semi circular slices Heat the oil in the pan on a high heat and brown the onion Layer the aubergine courgette then the onion and tomato in the steam basket Season and add the garlic and herbs Pour 750 ml of water into the pa
43. th the sugar and water on a low heat for 15 min to candy the peel Heat the pan on a high heat and sear the breasts on both Sides starting with the skin side Remove the meat Drain the fat from the pan then add the carrot onion garlic bouquet garni and cumin Leave to brown on a high heat for 4 to 6 min do not cover Add the orange juice and loosen the cooking juices from the bottom of the pan Return the breasts to the pan then season to taste Flamb with Grand Marnier Add the drained candied peel Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Remove the duck breasts and leave them to stand on a plate covered with tin foil Add the cornflour to the hot juices bring to the boil stirring continuously lt to thicken the sauce Add the pieces of orange Serve the duck sliced coated in sauce afl w z Difficult 30 min co B 10 min 12 min 2 duck breasts 2 unwaxed oranges 125 ml water 250 ml chilled smooth style orange Juice 1 carrot cut into round slices 1 onion thinly sliced s E 2 garlic cloves peeled and crushed 125 ml Grand Marnier 70 g caster sugar 1 tbsp cumin seeds Cornflour use quantity and preparation method directed on packet 1 bouquet garni Salt and pepper My meat cooked just the way I Y Reduce the cooking time by 2 min if you like your meat pink in the middl
44. ur ginger Simply grate the frozen ginger into your dishes as and when you need it then put it back in the freezer e Macadamia nuts and oil can be replaced with hazelnuts and hazelnut oil j i gt Fi o iy 4 A i i i r d A t al A a aa d 4 X F p gt 7 y j D a P d J j 4 J Crab in creamy white wine sauce ofl iti Peel and chop the shallots and fry them in oil in the pan until translucent Add the butter When it starts to sizzle add the wine and reduce by half EO B V Add 250 ml of water and 2 3 of the chopped tarragon eg Difficult X4 30 min 14 min 14 min Add a little pepper but no salt Place the crabs legs down in this stock Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Remove the crabs Add 250 ml of water and leave to reduce Shell the crabs keeping the juice coral and soft roe Set aside in the cooking juice Shred the crab meat and leg meat very finely and set aside Make sure that no shell is left in the crab meat Reduce the cooking juice then make it up to 700 ml by adding the cream and a little water Blend well Put an equal amount of crab meat on each plate Pour the stock over the meat Sprinkle with the remaining tarragon and drizzle with a little olive or hazelnut oil 2 nice whole fresh crabs around 800 g each
45. y easy 10 min Very easy 12 min X4 12 min X4 12 min 10 min 20 min Tuna ni oise Heat the oil in the pan ona high heat and sear both sides of the tuna steaks Add the chopped onion drained can of tomatoes and olives Add the white wine then season with salt and pepper Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Open the pan and serve with a sprinkling of basil Vegetable soup Finely dice all of the vegetables Add them to the pan and pour in the water Season Close the pan As soon as the steam comes out turn down the heat and leave to cook according to the time shown Open the pan process in a blender until smooth and serve Streaky salted pork with lentils l iti Put the streaky salted pork into the pan cover it with cold water and bring al to the boil for around 10 min Do not cover Drain and rinse the meat oa yl Rinse the pan then add 1 L of water the white wine vegetables not the lentils meat spices and bouquet garni Ca 7 m S Close the pan As soon as the steam comes out turn down the heat 30 minthen 15min 36min and leave to cook according to the first time shown then 15 min Remove the meat with a skimming ladle and add the lentils to the cooking liquid Bring to the boil for a few minutes without covering Close the pan As soon as the steam comes out turn down the heat and leave to cook accor
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