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SALMON & FONDANT POTATOES
PREP: 35 MINUTES | COOK TIME: 24 MINUTES | PRESSURE COOK: 4 MINUTES | MAKES: 2-4 SERVINGS
SEAR/SAUTÉ: 5 MINUTES APPROX | APPROX. PRESSURE BUILD: 9 MINUTES | PRESSURE RELEASE: QUICK
AIR CRISP: 15 MINUTES
DIRECTIONS
1 Select SEAR/SAUTÉ and set to 4 (medium high).
Add butter and allow to heat for 2 minutes.
Brown potatoes on all sides, then add stock and
40ml wine.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
3 Select PRESSURE and set to HI. Set time to
4 minutes. Select START/STOP to begin.
4 While potatoes are cooking, place salmon
fillets on a small piece of aluminum foil, season,
squeeze over lemon, wine and drizzle over
1/2 tablespoon oil. Cut courgette into 1cm slices.
Brush over with the remainder oil.
5 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.
6 Place rack in pot. Place salmon parcel and
courgette on rack.
7 Close crisping lid, select AIR CRISP, set
temperature to 190°C and set time to 15 minutes.
Press START/STOP to begin.
8 When cooking is complete, serve salmon with
courgette and drained potatoes.
INGREDIENTS
15g butter
300g small new potatoes, cut in half
140ml chicken stock
40ml white wine, plus 1 tablespoon
2 salmon fillets, weighing approx. 250g
Salt and freshly ground black pepper
Squeeze of lemon juice
1½ tablespoons olive oil
1 courgette, weighing approx. 200g
SPICY CHICKEN AND
CARROTS WITH RICE
PREP: 20 MINUTES | COOK TIME: 18 MINUTES | MAKES: 2 SERVINGS | PRESSURE BUILD: 8 MINUTES
PRESSURE COOK: 3 MINUTES | PRESSURE RELEASE: QUICK | AIR CRISP: 15 MINUTES
DIRECTIONS
1 Using a sharp knife, make 2-3 diagonal cuts in
each chicken thigh. Mix coriander, garlic, lemon,
harissa and oil together and brush firstly over
carrots and then chicken. Leave for at least
15 minutes. Reserve any remaining marinade.
2 Place rice, 300ml stock, vegetables and parsley
into pot and stir to combine.
3 Place chicken on rack in pot.
4 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
5 Select PRESSURE and set to HI. Set time to
3 minutes. Select START/STOP to begin.
6 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.
7 Using oven gloves, remove rack with chicken.
Stir the remaining stock into rice. Cover rice
completely with a circle of nonstick (or oiled)
aluminium foil. Arrange carrots on rack adjacent to
chicken. Brush chicken with remaining marinade.
Place back in pot.
8 Close crisping lid, select AIR CRISP, set
temperature to 210°C and set time to
15 minutes. Press START/STOP to begin.
9 When cooking is complete, fluff up rice and
serve with chicken and carrots.
INGREDIENTS
4 chicken thighs with skin on, weighing approximately
600g
1 teaspoon dried coriander
1 teaspoon garlic powder
1 teaspoon lemon zest and a squeeze of lemon juice
2 teaspoons harissa paste
1 tablespoon olive oil
3 carrots, peeled, cut in quarters lengthwise
200g long grain rice, washed and drained
400ml chicken stock
70g frozen mixed veg
1 tablespoon flat leaf parsley, chopped
MAIN MEALS
MAIN MEALS
20 Main Meals
21
Questions? ninjakitchen.co.uk
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