Recipe
Potato-bacon stew with sliced apples and plums
easy
APPROX. 30 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
3262 kJ / 779 kcal (Per person)
Ingredients
- Carbohydrates97 g
- Sugar49 g
- Fat22 g
- Protein47 g
Allergens
- lactose
- sulphate
Note
Two cooking cycles in the DUROMATIC®
Ingredients
- »2 tbsp sugar
- »2 tbsp water
- »150 g apple slices or rings dried
- »200 g Prunes stoned
- »600 g smoked streaky bacon remove the rind and cut finger-thick slices
- »2 dl instant beef stock prepare
- »800 g potatoes that remain firm when cooked peel and slice
- »1/2 organic lemons grate off zest and squeeze out juice
- »100 g crème fraîche
- » Sea salt and black pepper Freshly ground
Instructions
Step 1
1. Place the sugar and water into the DUROMATIC® and caramelise.
2. Douse with bouillon, lemon juice and zest, then add the sliced bacon.
3. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Step 2
1. Add the potatoes and dried fruit.
2. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Arrange the one-pot dish in deep plates and serve with a dollop of Crème fraîche.
Hint: Normally this dish is prepared with dried pears and dried slices of apple. Its real name is also "Slice and beneath". As dried pears are,however, found rather seldom or are only sold in autumn, prunes can also be used equally well, and these are available the whole year round. Dried pears, however, should be cooked with the bacon right from the beginning.
Origin
Kuhn Rikon
easy
APPROX. 30 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
3262 kJ / 779 kcal (Per person)
Ingredients
- Carbohydrates97 g
- Sugar49 g
- Fat22 g
- Protein47 g
Allergens
- lactose
- sulphate
Note
Two cooking cycles in the DUROMATIC®
Ingredients
- »2 tbsp sugar
- »2 tbsp water
- »150 g apple slices or rings dried
- »200 g Prunes stoned
- »600 g smoked streaky bacon remove the rind and cut finger-thick slices
- »2 dl instant beef stock prepare
- »800 g potatoes that remain firm when cooked peel and slice
- »1/2 organic lemons grate off zest and squeeze out juice
- »100 g crème fraîche
- » Sea salt and black pepper Freshly ground
Instructions
Step 1
1. Place the sugar and water into the DUROMATIC® and caramelise.
2. Douse with bouillon, lemon juice and zest, then add the sliced bacon.
3. Close the lid and cook under pressure at setting 2 for 10 minutes.
Step 2
1. At the end of the cooking time cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.
2. Add the potatoes and dried fruit, close the lid once more and cook under pressure on setting 2 for another 7 minutes.
3. At the end of the cooking time, cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.
Serving
Arrange the one-pot dish in deep plates and serve with a dollop of Crème fraîche.
Hint: Normally this dish is prepared with dried pears and dried slices of apple. Its real name is also "Slice and beneath". As dried pears are,however, found rather seldom or are only sold in autumn, prunes can also be used equally well, and these are available the whole year round. Dried pears, however, should be cooked with the bacon right from the beginning.
Origin
Kuhn Rikon
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