Charlotte Potatoes With Lemon And Thyme Butter; Spicy Mexican Pulled Chicken Wraps - John Lewis Pressure Cooker Instruction Manual

3 Charlotte Potatoes with Lemon Long, oval, waxy salad potatoes with a yellow, nutty-tasting flesh.
and Thyme Butter
- Serves: 4-6 as a side dish
- Prep time: 5 mins
- Cook time: 15 mins.
What you need
- 1kg Charlotte potatoes
- 50g butter
- 3 thyme sprigs
- Zest of one lemon
- 1 large pinch of Maldon sea salt
How to cook
1 Place the potatoes in an oven-proof dish that will fit inside the inner pot.
2 Add a large cup of water to the bowl along with the stand accessory.
3 Place the potatoes in the dish on top of the stand accessory, and
close the lid.
4 Select the P04 'Steam' setting.
5 Combine the thyme leaves with the lemon zest.
6 When the potatoes are cooked, remove from the pot, place the
potatoes in a mixing bowl, and toss with the butter, and the lemon
and thyme mix.
36
4 Spicy Mexican Pulled A fabulously delicious, healthy and full-flavoured chicken dish.
Chicken Wraps
- Serves: 4
- Prep time: 10 mins
- Cook time: 30 mins
- Marinate time: 2 hrs
What you need
- 50ml any cooking oil
- 600g chicken thighs, skinless, boneless
- 1 large tbsp chipotle paste
- 1 small red onion, sliced
- 1 bell pepper, sliced
- 1 chilli pepper, diced
- 200ml passata
- 1 tbsp sherry vinegar
- 1 tbsp agave syrup or soft light brown sugar
- 200g cheese, grated
- 4 large tortilla wraps
- 200g cooked rice (see Plain Basmati Rice recipe).
How to cook
1 Marinate the chicken thighs in chipotle paste for a minimum of two hours.
2 Turn your pot to the P05 'Sauté' function.
3 Add the chilli pepper and chicken.
4 When the chicken has a golden colour, add the onions and pepper.
Cook until soft.
5 Add the passata.
6 Place the lid on the pot and set to the P02 "Poultry" function.
Preheat your oven to 180C.
7 As your pot cooks, lay out the tortilla wraps.
8 When the chicken is cooked, remove it from the sauce. Then take
two forks and pull apart the meat.
9 Turn the pot to the P05 "Sauté" function, add sugar and vinegar to
sauce in the pot, and let it thicken a little.
10 Split the pulled chicken between the wraps, followed by the cooked
rice, grated cheese and a spoonful of sauce, peppers and onions.
11 Roll the wraps and place them on a baking tray alongside each other.
12 Pour the remaining sauce from the chicken over the wraps, and
cover with more cheese.
13 Place in your oven or under your grill to melt the cheese.
Serving suggestion
- Serve with guacamole, corn chips, sour cream, or some herby mint
and coriander salad.
37