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SWEET POTATO AND PEPPER FRITATTA
PREP: 5 MINUTES | COOK TIME: 15 MINUTES | MAKES: 2 SERVINGS | SEAR/SAUTÉ: 8 MINUTES
BAKE/ROAST: 7 MINUTES
DIRECTIONS
1 Select SEAR/SAUTÉ and set to 4 (medium-high).
Select START/STOP to begin. Add oil to pot and
allow to preheat for 3 minutes.
2 Add onion and pepper into pot and cook for
about 5-6 minutes, stirring occasionally. Stir in
sweet potato and cook for about 2 minutes, again
stirring occasionally.
3 Meanwhile, whisk eggs with cream, parsley,
seasoning and half the cheese. Pour egg mixture
over vegetables and stir to incorporate. Sprinkle
over with the remaining cheese.
4 Close crisping lid. Select BAKE/ROAST, set
temperature to 180°C, and set time to 7 minutes.
Select START/STOP to begin.
5 When cooking is complete, serve cut into wedge
shape portions.
INGREDIENTS
2 tablespoons vegetable oil
4 spring onions, sliced
1 red pepper, de-seeded and diced
250g cooked sweet potato cubed
6 large eggs
3 tablespoons single cream
2 tablespoons of freshly chopped parsley
Salt and freshly ground black pepper
125g cheddar cheese, grated
MAIN MEALS
LANCASHIRE HOT POT
PREP: 35 MINUTES | COOK TIME: 29-35 MINUTES | MAKES: 2-4 SERVINGS | SEAR/SAUTÉ: 7-9 MINUTES
APPROX. PRESSURE BUILD: 9 MINUTES | PRESSURE COOK: 18 MINUTES | PRESSURE RELEASE: NATURAL FOR 10 MINUTES
AIR CRISP: 7-10 MINUTES
DIRECTIONS
1 Select SEAR/SAUTÉ and set to 4 (medium
high). Select START, add oil and allow to heat
for 2 minutes. Brown lamb chops on both sides,
remove and set aside.
2 Add the onion, carrots, celery and sauté
until onion is soft for 5 to 7 minutes, stirring
occasionally. Add garlic, Worcestershire sauce,
and flour, sauté for another minute. Gradually
stir in stock, making sure to deglaze residue
from bottom of pan. Turn off SEAR/SAUTÉ.
Add lamb chops thyme, bay leaf and seasoning.
3 Layer potato slices onto of lamb, slightly
overlapping until all the meat is covered.
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time to
18 minutes. Select START/STOP to begin. When
pressure cooking is complete, allow pressure
to naturally release for 10 minutes. Then quick
release remaining pressure by moving the
pressure release valve to the VENT position.
Carefully remove lid when unit has finished
releasing pressure.
5 Brush melted butter over potatoes.
6 Close the crisping lid; select AIR CRISP, set
temperature to 200°C. Set time to 7-10 minutes.
Select START/STOP to begin.
7 Cooking is complete when the potatoes are golden
brown. Sprinkle over parsley and serve.
INGREDIENTS
1 tablespoon vegetable oil
4-6 lamb chops
2 large onions, peeled, sliced
2 large carrots, peeled, diced
1 stick of celery, sliced
1 clove garlic, peeled and crushed
1 tablespoon Worcestershire sauce
2 tablespoons plain flour
550ml lamb or chicken stock
1 sprig of thyme
1 bayleaf
½ teaspoon sea salt
Freshly ground black pepper
650g floury potatoes, peeled, cut into 1cm slices
25g melted butter
Chopped parsley to garnish
MAIN MEALS
12 Main Meals
13
Questions? ninjakitchen.co.uk
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