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Directions:
Heat the oil in a pot, sprinkle the chops with salt and
pepper and brown as many chops as will comfortably
fit at one time. Remove to a warm platter. Add the
stock to the Mellerware pressure cooker, scraping up
any stuck particles. Layer half of the potato and onion
slices in the Mellerware pressure cooker, sprinkling
with salt, pepper and nutmeg. Place a bay leaf on top.
Arrange the chops over the potatoes and onions and
add another bay leaf. Cover the chops with another
layer of potato and onion, again season with salt,
pepper and nutmeg. Pour in the wine and add the
remaining bay leaf. Lock the lid into place and set to
the suggested setting and adjust time (see below).
Once cooked allow pressure to drop by releasing the
pressure valve and remove the lid. Discard the bay
leaves.
Suggested time: 14+5 minutes
Suggested setting: meat
Chicken Bouillabaisse
Serves 4-6
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) garlic, coarsely chopped
• 1/2 teaspoon (2 ml) saffron threads
• 1 teaspoon (5 ml) grated lemon or orange zest
• 3/4 teaspoon (4 ml) salt
• 1/2 teaspoon (2 ml) pepper
• 1/4 teaspoon (1 ml) fennel seeds
• 1/4 teaspoon (1 ml) herbes de Provence
• 1/2 cup (125 ml) onion, chopped
• 1/4 cup (60 ml) celery, chopped
• 1/4 cup (60 ml) carrot, peeled and chopped
• 4 chicken thighs (about 800g), skin and fat removed
• 1 cup (250 ml) diced tomatoes
• 1/2 cup (125 ml) dry white wine
• 3/4 cup (175 ml) water
• 5 red potatoes,peeled and quartered
• 300 g kolbassa sausage,cut into 25mm chunks
Directions:
In a large bowl, mix the olive oil, garlic, saffron, lemon
zest, salt, pepper, fennel seeds, herbs de Provence,
onion, celery and carrot. Add the chicken to the bowl
and coat with oil mixture. Note: the chicken can be
combined with the oil mixture and allowed to sit in the
bowl, covered and in the refrigerator for up to 8 hours
in advance.
Transfer ingredients in the bowl to the Mellerware
pressure cooker. Add tomatoes, wine, water and
potatoes. Lock the lid in place and set to the suggested
setting and adjust time (see below) to ten minutes.
Once finished allow pressure to drop by releasing the
pressure valve and remove the lid. Add the sausage to
the Mellerware pressure cooker. Lock the lid in place
again and cook for a further 2 minutes. Once finished
allow pressure to drop by releasing the pressure valve
and remove the lid.
Suggested time: 10+2 minutes
Suggested setting: chicken
Chicken Salad
Serves 6
• 900 g boneless chicken breast, cubed
• 2 cups (500 ml) chicken broth
• 1 bay leaf
• 1 onion, quartered
• 450 g celery, diced
• 1 carrot, diced into 10 mm pieces
• 1/4 cup (60 ml) chopped parsley
• 1 bunch scallions, diced
• 1 cup (250 ml) toasted slivered almonds
• 1 cup (250 ml) pineapple chunks, chopped in 1/2
• 2 cups (500 ml) mayonnaise
• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon (5 ml) curry powder
Directions:
Place chicken, water, onion, 1/2 cup (125 ml) celery,
carrot and parsley into the Mellerware pressure cooker.
Lock the lid in place and set to the suggested setting
and adjust time. Once finished allow pressure to drop
by releasing the pressure valve and remove the lid.
Take the chicken out of the cooker and discard the
liquid. Cool the chicken and add remaining diced
celery, scallions, almonds and pineapple. In a separate
bowl, mix together mayonnaise, lemon juice, and curry
powder. Add dressing to chicken mixture, enough just
to moisten.
Suggested time: 15 minutes
Suggested setting: chicken
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