18
S
T
E
W
S
ASIAN STYLE CHICKEN
Servings: 4
INGREDIENTS INGREDIENTS
50mloliveoil
150gronion
200grItalianpeppers
40grclearhoney
100grtoastedalmonds
800grchickenbreast
100grraisins
100mlwhitewine
50mlSherry
50mlbrandy
1pinchsalt,pepper,nutmeg
andcinnamon
1Kgchoppedpotatoes
1/2chorizosausageinslices
1redpepperinstrips
1leek
1measuretomato1/4
measureoilSaffron
1tablespoonpaprika
Simplebroth(page16)
Saltandpepper
4filletsofhakeofapprox.
200gr
40grchoppedparsley
1/4kgcleanclams
120mloliveoil
1/2measurecoldwater
4garliccloves
1pinchofflourSaltand
pepper
6piecesofdesaltedcod
8cookedprawns
Flour
TomatoSauce
FineAliolisauce
Oliveoil
METHOD METHOD
Chopalltheingredientsandplacein
theProgrammablePanandsetthe
StewMenuatLowPressurefor30
minutes.
Topreparethisdishinthetraditional
waysautétheonionfor3minutes
usingtheGrillMenu,addtherestof
theingredientsandstir.SettheCook
MenuatLow
Pressurefor7minutes.
PlaceintheProgrammablePanallthe
ingredients,addthebrothtocoverthe
foodandsettheCookMenuatLow
Pressurefor20minutes.
PlaceintheProgrammablePanallthe
ingredients,andsetStewMenuatLow
Pressure.
Coatthecodinflour.Puttheoilinthe
ProgrammablePanandsettheGrill
Menufor5minuteswiththelidoff.Fry
untilgoldenonbothsides.
Putontheplatesatablespoonof
tomatosauce,thecodandthepeeled
prawnsontop,coverwithathinlayer
ofalioilsauce.
RIOJA STYLE POTATOES
Servings: 4
INGREDIENTS INGREDIENTSMETHOD METHOD
BASQUE-STYLE COD
Servings: 4
HAKE IN GREEN SAUCE (PARSLEY) WITH CLAMS
Servings: 4