12
vegetables
stuffed peppers 3 minutes
4 medium green peppers 225g (8oz) cooked chicken, chopped
225g (8oz) cooked long grain rice 100g (4oz) mature cheddar cheese, grated
50g (2oz) walnuts, chopped 1 onion, chopped
1 tsp dried ground cumin salt and black pepper
Remove the stalk and seeds from the peppers by cutting a hole round the stalk and lifting it out.
Turn the pepper upside down and tap it to remove any loose seeds. Cut a thin slice from the
base of each pepper so they’ll stand upright. Keep back half of the cheese for the topping. Mix
the rest of the cheese with the chicken, rice, walnuts, onion, cumin, a good pinch of salt and 2 to
4 grindings of black pepper. Fill the peppers with the mixture. Put 300ml (½pt) water in the
cooker, fit the trivet and basket, and stand the peppers upright in the basket. Close the cooker,
bring to pressure and cook for 3 minutes. Release steam quickly. To finish, transfer the peppers
to an ovenproof dish, top with the remaining cheese, and grill till the cheese is golden brown.
Mexican potato bake 25 minutes
200g (7oz) can sweetcorn with red peppers, strained
700g (1½lb) potatoes, peeled and very thinly sliced
100g (4oz) mature cheddar cheese, grated
1 onion, peeled and grated
150ml (¼pt) chicken stock
salt and black pepper
butter for greasing
You’ll need a 1 litre (2pt) ovenproof dish small enough to fit inside the pressure cooker. Lightly
grease the dish with butter. Keep back about a quarter of the cheese. Layer the potatoes, onions,
sweetcorn, and the remainder of the cheese in the dish, finishing with a layer of potatoes.
Sprinkle each layer with a little salt and pepper. Pour the chicken stock over the potatoes, then
cover the dish with a double layer of greaseproof paper, tied down with string. Put 450ml (¾pt)
water into the cooker and fit the trivet. Use a lifting strap to lower the dish on to the trivet. Close
the cooker, bring to pressure and cook for 25 minutes. Release steam quickly. Use the lifting
strap to remove the dish from the pressure cooker. Remove the greaseproof paper and sprinkle
the remaining cheese over the dish. Grill till the cheese is golden brown.
sweet and sour cabbage 3-4 minutes
1 small or ½ large red cabbage 1 cooking apple, peeled, cored and sliced
1 small onion, chopped 150ml (¼pt) vinegar and water (half and half)
25g (1oz) butter 1 tbsp brown sugar
salt and black pepper
Cut the cabbage into quarters, discard the core and shred finely. Heat the butter in the body of
the cooker and fry the onion lightly. Add the cabbage, apple, vinegar and water, sugar and
seasoning. Close the cooker, bring to pressure and cook for 4 minutes. Release steam quickly. Stir
well and transfer to a warm serving dish.
spicy lentil and tomato casserole 3 minutes
225g (8oz) dried lentils, unsoaked 550ml (1pt) chicken stock
1 onion, finely chopped 2 tomatoes, skinned and chopped
2 celery sticks, thinly sliced 2 tbsp chutney
2 tsp Worcestershire sauce salt and black pepper
chopped parsley to garnish
Put all the ingredients in the cooker and stir well. Close the cooker, slowly (on a low heat) bring
to pressure and cook for 3 minutes. Release steam slowly. Gently stir the mixture and check the
seasoning. Serve sprinkled with parsley.
550-373
To Previous Page
Loading...
