Chef's Pot Roast (Pot-Au-Feu Du Chef) - TEFAL CLIPSO ONE P4241461 Guide De L'utilisateur

TE_CLIPSO-ONE_4137343_IFU-TEFAL-CLIPSO ONE 05/11/12 10:19 Page12
Beef

Chef's Pot Roast (Pot-au-feu du chef)

1.2 kg of beef (topside or blade roast, ox tail, a little beef rib end), 2 marrow bones, 800 grams of large
potatoes, half a lemon, one onion studded with cloves, 3 carrots, 3 leeks tied up, 3 turnips, 1 celery branch,
1/2 celeriac, 1 garlic clove, 1 bouquet garni, 4 tablespoons of Port wine, 4 slices of toasted wholewheat
bread rubbed with garlic, pickles, whole salt, salt, pepper.
Serves 4
Preparation time: 20 min.
Valve position: 2
Cooking time: 20 min.
+ 20 min.
Poultry
Basque chicken
A 1.5 kg chicken cut up by the poultry butcher, one 400 gram tin of whole peeled tomatoes, one 400
gram tin of red pepper, one 400 gram tin of green pepper, 3 chopped garlic cloves, 3 sliced onions, 1 bou-
quet garni, 2 glasses of white wine, 4 tablespoons of olive oil, salt and pepper
Serves 4
Preparation time: 20 min.
Valve position: 2
Cooking time: 11 min.
12
Clean and peel the vegetables, cut them into pieces. Pour 2 litres of water
into the pressure cooker, and add the onion, carrots, leeks, turnips, cele-
riac, the garlic clove, the celery branch and the bouquet garni of herbs.
Salt and pepper. Bring to the boil, then drop in the pieces of meat. Cook
for 10 minutes over low heat while regularly skimming off the foam that
forms on the surface.
Close the pressure cooker. As soon as the valve starts to hiss, lower the
heat and leave to cook for the stated duration. Once cooked, open the
pressure cooker. Remove the carrots, leeks, turnips and the celeriac and
set them aside. Close the pressure cooker once again. As soon as the
valve starts to hiss, lower the heat and leave to cook for the second sta-
ted duration. Once cooked, open the pressure cooker.
Wash and peel the potatoes and cook them in a pan of salted water.
While the meat and potatoes are cooking, cut up the lemon slices and
place them on each end of the marrow bones using kitchen string. Place
the marrow bones in a pan full of slightly salted and lemon flavoured
water and leave to cook for 10 minutes over low heat.
Strain the meat. Serve it with a surrounding of vegetables and with whole
salt and pickles. Strain the bones and remove the marrow. Serve the mar-
row with the slices of toasted bread lightly rubbed with garlic. Serve the
bouillon separately after first adding 3 or 4 tablespoons of Port wine.
Carefully strain the peppers before slicing them. Using the pressure coo-
ker, heat up the olive oil with half of the garlic over high heat, then fry
the chicken pieces. Salt and pepper. Pour in one glass of white wine to de-
glaze the cooking juices stuck to the bottom of the pressure cooker, then
take out the pieces.
Still using the same pressure cooker, brown the onions. Add the sliced
peppers and cook for 5 minutes over high heat while stirring. Add the
tomatoes, the bouquet garni of herbs, the garlic and the remainder of
the wine. Salt and pepper.
Leave to simmer for 3 minutes and put the chicken pieces back in.
Close the pressure cooker. As soon as the valve starts to hiss, lower the
heat and leave to cook for the stated duration.
Remove the bouquet garni, then put a few pieces of chicken in each plate
along with the Basque-style trimmings. Serve with pilaf rice.