JACKET POTATO WITH CORN SALSA AND GUA­CAMOLE

Herworld (Malaysia) - - TEFAL SPECIAL -

IN­GRE­DI­ENTS:

• 2 po­ta­toes or sweet po­ta­toes, washed well • 1 ear corn, washed and cut in half • 1 tomato, chopped • 1 ripe avo­cado, mashed • 30g fresh co­rian­der, chopped ¼ tsp cumin pow­der • ½ onion, chopped • 1 lime or ½ le­mon, juiced • Bird’s eye chilli (op­tional) • Salt and sugar, to taste

METHOD:

1. Add wa­ter into the in­ner pot un­til 2-cup mark.

2. Pre­pare the steam bas­ket and place in po­ta­toes and corn. Se­lect ‘Steam – Potato’ func­tion and cook for 1 hour.

3. Sea­son chopped tomato with 1 pinch of salt and mix in the onion, co­rian­der and chilli. Set aside.

4. Mix avo­cado with cumin and le­mon or lime juice. Sea­son with salt and sugar.

5. When pro­gramme fin­ishes, re­move corn and cut off the ker­nels. Mix with the salsa.

6. Cut a cross into the potato and push the cor­ners to open it up. Fill with gua­camole and top with salsa.

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