For these recipes, food writer Jack Munroe got some help from Tefal kitchen tech. For the chicken and chips, we’re using Tefal Easy Fry Dual Zone Air Fryer. The chilli and ratatouille recipes were made in the Tefal Turbo Cusine Pressure Cooker.
Whether you’re looking for a great meaty or veggie main course, there’s something for everyone with these Tefal pressure cooker recipes.
Beef and mushroom chilli con carne
Serves: 6-8.
Preparation time: 10 minutes.
Cooking time: 23 minutes.
Ingredients
2 tbsp light cooking oil, butter or spread
300g stewing steak
2 large onions
4 large stalks of celery
2 large carrots
250g mushrooms
6 cloves of garlic
2 tbsp paprika
1 tbsp cumin
2 beef or vegetable stock cubes
400g white beans, including the liquid
400g black beans, including the liquid
400g kidney beans, drained and well rinsed
800g can chopped tomatoes
1/4 tsp chilli flakes or 1/8 tsp chilli powder
30g dark chocolate
Plenty of black pepper
Method
1. Peel and finely dice your onion, celery, carrot, mushroom and garlic, then set to one side.
2. Turn your pressure cooker on and select the ‘brown’ function then set the timer for 3 minutes, before hitting ‘start’.
3. Add your light cooking oil and allow this to warm up before adding the finely sliced steak into the pot to be sealed. Keep the lid open while you do this.
4. Once the beef is sealed, add the onion, celery, carrot, mushroom and garlic to the pot, along with the paprika, cumin, and crumbled in the stock cubes. Pour over the white beans and black beans, including the liquid from both tins.
5. Drain and thoroughly rinse the kidney beans and add those too. Pour over the chopped tomatoes, add the chilli and chocolate, and plenty of black pepper. Return the lid to the pot and set for four hours to cook on the High setting.
6. Check every so often and add a splash of water or stock if the chilli looks too dry. You probably won’t need much though.
Your chilli con carne will be ready to serve after four hours or can be left on the Low setting to continue to cook (and improve) for anything up to another 4 hours after.
Vegetarian ratatouille layered gratin
Serves: 4 people.
Preparation time: 15 minutes.
Cooking time: 10 minutes.
Ingredients
1 tbsp cooking oil
1 medium onion
225g can chopped tomatoes
1 small red pepper
100g white long grain rice
100ml water
2 courgettes
1 aubergine
1 crushed clove of garlic
½ tbsp mixed dried herbs
A garnish of fresh parsley
150g cheddar cheese grated
150g Greek feta cheese [save a small portion for garnishing, at the end]
1 tsp paprika
1 tsp salt and pepper
Method
1. Thinly slice the courgettes, aubergine, onion and red pepper. Add all into a medium sized bowl.
2. Add the oil, paprika, mixed dried herbs and season with salt and pepper. Mix this well.
3. Add the uncooked rice into the pressure cooker with the chopped tomatoes and mix.
4. Add the boiling water, put the lid back on and lock it. Turn the device on the rice cooker, close the lid and bring to pressure. Cook for 5 minutes at 120C.
5. Heat the cooking oil in a frying pan and lightly fry the courgettes, aubergine, onion, garlic and red pepper mix.
6. Then continue to layer the rice, then the vegetable mixture and seasoning until the ingredients run out. Within each layer add a sprinkling of the feta cheese.
7. Add a sprinkling of cheddar cheese on the top, close the pressure cooker lid and bring to full pressure.
8. Cook for 10 minutes using the ‘slow cook’ function.
9. Once cooking has finished, remove the pressure which has built up inside by using the release button. Then remove the lid carefully as some residual steam may escape.
10. Once plated, garnish it with parsley and any remaining feta and serve.
Roast chicken with homemade chips
Serves: 4 people
For the chips:
800 g potatoes
3 tbsp oil
Salt & pepper
Parsley
For the chicken:
1 chicken (1.3 kg)
Half a lemon
1 tsp paprika
Half tsp garlic powder
Half tsp onion powder
1 tsp oregano
Salt and pepper
1 tbsp olive oil
Method:
1. Peel the potatoes and cut them into chips. Place them in a bowl and cover with cold water. Leave to rest for 30 minutes.
2. Season the chicken with half a lemon. In a small bowl, mix together the paprika, garlic, onion, oregano, salt and pepper. Brush the skin of the chicken with olive oil and sprinkle with the seasoning.
3. Drain the potatoes and pat them dry thoroughly. Mix together the potatoes, oil, salt and pepper.
4. Turn on the appliance.
5. Turn on Draw 1. Select the CHICKEN program at 160 °C for 50 minutes. Place the chicken onto the tray in Draw 1.
6. Turn on Draw 2. Select the FRIES program at 200 °C for 25 minutes. Place the chips onto the tray in Draw 2.
7. Press SYNC and START to set both cooking.
8. For the chips, shake the basket every 10 minutes and halfway through cooking when the appliance beeps and the icon flashes. Use a spatula if needed. Repeat if needed.
9. Check the chips, which should also be golden brown and crispy, and extend the cooking time if necessary. Add salt and pepper to taste. Sprinkle with chopped fresh parsley before serving.
10. Serve immediately. Brush the chicken with the cooking juices and serve the remaining juices in a gravy boat.
