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19
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SALMON & BROCCOLI PIE
PREP: 20 MINUTES | COOK TIME: 40 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Place potatoes and water into the pot. Assemble
pressure lid, making sure the pressure release
valve is in the SEAL position.
2 Select PRESSURE and set to HI. Set time to
7 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick
release the pressure by moving the pressure
release valve to the VENT position. Carefully
remove lid when unit has finished releasing
pressure.
4 Drain potatoes if necessary, transfer to a bowl,
mash with butter, milk, ½ teaspoon salt, pepper
to taste; and cover to keep warm. Wipe out pot
and return to unit.
5 Select SEAR/SAUTÉ and set to 4 (medium high).
Allow to heat for 2 minutes.
6 Melt butter, add onion and sauté until soft for
5 to 7 minutes, stirring occasionally. Add flour
and sauté for another minute. Gradually stir in
wine, milk and cream ensure it is not lumpy, let it
cook for a few minutes until it starts to thicken.
7 Add broccoli, select SEAR/SAUTÉ and set to
3 (medium). Cook for a few minutes, then select
SEAR/SAUTÉ and set to 2 (low-medium) stir in
salmon, prawns, parsley, season to taste
and simmer for a few more minutes. Top with
the mashed potatoes, and sprinkle over the
grated cheese.
8 Close the crisping lid; select BAKE/ROAST, set
temperature to 170°C. Set time to 20 minutes.
Select START/STOP to begin.
9 Cooking is complete when the pie is golden brown.
INGREDIENTS
1kg potatoes, peeled, cut into 2.5cm chunks
250ml water
50g butter
70ml milk
½ teaspoon sea salt
Freshly ground black pepper
50g butter
1 medium onion, peeled and chopped
50g plain flour
150ml white wine
350ml milk
150ml single cream
150g broccoli, cut into very small florets
500g skinless salmon cut into 3cm cubes
200g peeled cooked prawns
2 tablespoons fresh parsley
50g grated Gruyere cheese
MAIN MEALS
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