Aeg EPC6000 User Manual

IMPORTANT USER INFORMATION
cooker. Only use the handles.
• Do not place the pressure cooker or
cooking pot in a heated oven or on a
stovetop.
• Do not use under hanging cupboards;
steam from pressure release may cause
damage.
• Before using the pressure cooker, check
that it is in perfect condition, without
damage. If in doubt discontinue use
immediately and return it to your nearest
AEG Service Centre.
• To protect against electrical shock, never
immerse the mains lead, plug, or outer
vessel in water or other liquids.
• Do not store in damp places.
• This pressure cooker cooks under
pressure. Improper use may result in
scalding injury. Make certain the unit is
properly closed before operating. See
Operating Instructions, page 4.
• Do not fill the pressure cooker over 3/5
full. When cooking foods that expand
during cooking, such as dried foods ie.
vegetables, legumes, beans, and grains,
do not fill over 1/2 full. Overfilling may clog
the pressure limit valve and develop
excess pressure.
• Always check regularly and before use
that the pressure release devices; antiblock cover, pressure limit valve and
float valve, are not blocked.
• Keep the heating plate clean.
• Be aware that certain foods, such as
applesauce, cranberries, pearl barley,
oatmeal and other cereals, split peas,
rhubarb and all pasta’s can foam, froth
and sputter, and clog the pressure
release devices. These foods should
not be cooked in a pressure cooker
unless following an AEG pressure cooker
recipe. Always use a small amount of
oil or butter to prevent frothing.
• Do not use the pressure cooker for
pressure frying oil.
• Do not open the pressure cooker until
the unit has cooled and all internal
pressure has been released. If the lid
is difficult to rotate, this indicates
that the pressure cooker is still
pressurised. Do not force it open.
Any pressure in the pressure cooker
can be hazardous. See operating
instructions, page 4.
• Extreme caution must be used when
moving a pressure cooker containing
hot liquids or foods. Use side handles
only.
• This pressure cooker should only ever
be repaired by authorised Electrolux
It is important that you read these
instructions carefully before using the
pressure cooker.
These warnings are provided in the
interest of your safety and should be
kept for future use.
GENERAL SAFETY
INSTRUCTIONS
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•
•
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•
•
•
•
WARNING
• The pressure cooker is designed
exclusively for domestic use and
for the envisaged purpose. This
pressure cooker is not fit for
commercial use. Do not use it
outdoors or for reasons other than
its intended use.
CAUTION
In order to ensure your children’s safety,
please keep all packaging (plastic bags,
boxes, polystyrene etc.) out of their
reach. Do not allow small children to
play with the plastic bag as there is a
danger of suffocation!
Close supervision is necessary when
the pressure cooker is used near
children. Children must not be allowed
to tamper with the controls or play with
the pressure cooker.
Store out of reach of children.
Always attach a plug to the pressure
cooker first, before plugging into a wall
outlet.
A short mains lead is provided to reduce
the risk of becoming entangled in or
tripping over a longer cord.
If an extension cord is used, the marked
electrical rating of the extension cord
must be at least as great as the electrical
rating of the pressure cooker, and should
be arranged so that it will not hang over
the table where it can be pulled on by
children or tripped over.
Do not let the mains lead hang over the
edge of a table or counter.
Keep the mains lead away from heat,
oil, sharp edges and rough surfaces.
Do not operate the pressure cooker with
a damaged mains lead or plug or if the
pressure cooker malfunctions or has
been damaged in any way.
Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or removing parts
Do not touch hot surfaces of the pressure
2
personnel. Repairs undertaken by
unauthorised or inexperienced persons
may cause injury and/or serious
malfunctioning of the pressure cooker.
• Only genuine AEG spare parts and mains
lead should be used. Failure to do so
may render the warranty void.
CONTENTS
Important user information
Features
Introduction
Before first use
Instructions for use
Operating instructions
Pressure cooker settings
Safety devices
Cleaning
Troubleshooting
Warranty
FEATURES
1
2
11
12
3
13
14
4
INTRODUCTION
5
Pressurised cooking retains the steam
while sealing in the goodness. Food with
traditionally long cooking times will cook
up to 70% faster than traditional methods.
These foods include stews, soups, lamb
shanks, pot roasts and risotto.
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6
7
8
The sealed cooking pot prevents vitamins
and minerals from boiling away. Nutrients
and vitamins are retained in the cooking
process.
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9
10
17
BEFORE FIRST USE
Remove all packaging materials and
promotional labels from your pressure
cooker.
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3
4
5
6
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2
3
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4
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6
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7
8
9
Red float valve
Pressure limit valve
Push rod
Sealing ring
Cooking pot
Condensation container
Side handle
Outer body
Heating plate
Mains lead
Lid handle
Lid
Sealing ring supporting cover
Rubber grommet
Upper ring
Control panel
Base
Rack
Ensure all the parts are included before
disposing of any packaging. You may wish
to keep the box and packaging for use at
a later date.
Before using your pressure cooker for the
first time, clean the lid, rack and cooking
pot. The cooking pot can be cleaned with
warm soapy water. Rinse and towel dry.
Place into the pressure cooker.
1 Place the pressure cooker on a solid,
flat surface where you intend to cook.
2 Secure the small clear plastic
condensation container in the rear of
the unit . Make sure it is fitted correctly
Fig 1.
3
125ml liquid when pressure cooking.
Condensation
Container
60%
50%
Fig 3
Fig 4
5 Before locking the lid in place, remove
any food from the upper rim of the
cooking pot to ensure a proper seal.
Make sure the sealing ring is securely
in place on the sealing ring supporting
cover (Fig 5). Hold the knob on the
sealing ring supporting cover and press
firmly over the centre post of the inner
lid to secure (Fig 6). Place the lid on the
pressure cooker and turn it counterclockwise into the locked position.
Fig 1
3 Place the pressure limit valve on the lid,
as shown in figure 2, ensuring it is set
to the • position.
Fig 2
NOTE: The pressure limit valve does not
click or lock into place. Even though it will
have a loose fit, it is safely secured.
Only once the pressure cooker is
assembled correctly will you be ready to
begin cooking.
Fig 5
Fig 6
NOTE: When placing the lid on the
pressure cooker, the float valve should be
facing the left.
INSTRUCTIONS FOR USE
6 Place the pressure limit valve on the lid,
as shown in figure 2, ensuring it is set
to the • position.
1 To remove the lid, grasp the lid handle,
turn clockwise and lift.
NOTE: The pressure limit valve does not
click or lock into place. Even though it will
have a loose fit, it is safely secured. The
red float in the handle must be fully down
to properly seal the pot before cooking.
2 Should the recipe require, remove the
cooking pot from the pressure cooker
and add food and liquids.
3 Should the rack be required, place it in
the cooking pot.
7 Plug the mains lead into the pressure
cooker and then into the electrical
socket. Switch the electrical socket on
and the LED display will show
.
4 Only use wooden or plastic utensils in
order not to damage the cooking pot
non-stick coating.
OPERATING INSTRUCTIONS
NOTE: The total volume of food and liquid
must not exceed 60% of the capacity of
the cooking pot (Fig 3). For foods such as
dried vegetables and beans, or rice and
grains, the total volume must not exceed
50% capacity (Fig 4). Always use at least
When the pressure cooker is on the LED
will light up. Select the desired cooking
function using the Menu button. The
4
selected function light will flash.
function. You may now choose to release
the pressure in one of three ways - Natural
Pressure Release, Quick Pressure Release
or a combination of both. The choice will
be determined by the particular food being
cooked and instructions in the recipe. If
adapting your own recipe for pressure
cooking, find a similar recipe in our booklet
and use that as a guide.
1 Select Low or High Pressure setting.
2 Press Time and select the number of
minutes needed for pressure cooking.
NOTE: Only when selecting the low or high
pressure settings can one select pressure
cooking time. Time increases in 1-minute
increments up to 40 minutes and in 5minute increments from 40 - 99 minutes.
Natural Pressure Release - After pressure
cooking, leave the pressure cooker on
Keep Warm. The pressure will begin to
drop - time for the pressure to drop depends
on the amount of liquid in the pressure
cooker and the length of time that the
pressure was maintained. Natural Pressure
Release will take from 10 to 30 minutes.
During this time cooking continues. This
method is recommended for certain cuts
of meat and some desserts. When pressure
is fully released the float (pressure indicator)
will drop and the lid will unlock to open.
3 Press Start/Cancel button to begin
cooking. The pressure cooker will begin
heating. The red float will rise as
pressure builds. When the selected
pressure level is reached, the small light
in the lower right-hand corner of the LED
will stop flashing and remain lit. At this
point pressure cooking begins and the
timer will start to count down. The timer
will not begin to count down until full
pressure is reached, this may be
several minutes after the red float
has fully risen.
Quick Pressure Release - After pressure
cooking you will hear a series of beeps
indicating the cooking process is finished.
Turn the pressure cooker off and rotate the
handle of the pressure limit valve clockwise
until the pressure release indicator lines
up with the mark on lid (see figure 7). Do
not touch with your hands. Use tongs or
another tool.
NOTE: When cooking under pressure, the
lid is double locked and cannot be opened.
NEVER ATTEMPT TO OPEN THE LID
WHILE PRESSURE COOKING.
Automatic Keep Warm function
When the LED display reaches
, the
pressure cooker automatically shifts to
Keep Warm. The Keep Warm light will turn
on and the pressure cooker will beep to
indicate cooking is complete.
NOTE: The Keep Warm setting should not
be used for more than 12 hours. The quality
or texture of the food will begin to change
after 1 hour on Keep Warm. In the Keep
Warm setting, a little condensation in the
upper ring is normal.
Fig 7
The steam will begin to release through
the valve. Keep your face and hands clear
of the steam as it is released. Do not
release pressure under hanging cupboards,
which can be damaged by steam. When
pressure is fully released, the red float will
drop and the lid will unlock to open. Quick
Pressure Release stops pressure cooking
immediately. If further cooking is necessary,
the pressure cooker may be returned to
pressure, or the food may be further cooked
on the Simmer setting.
To cancel or reset
Users can cancel the function or reset the
timing setup anytime by pressing the
Start/Cancel button.
Removing the lid
Only when the pressure cooking cycle is
finished, will the pressure cooker
automatically switch to the Keep Warm
5
amount of oil, butter or fat seals the
outer surfaces of meats and vegetables.
Browning adds flavour and appeal.
Browning seals in natural flavour and
juices giving it a deep brown colour.
Combination Pressure Release - For
some foods a combination of Natural and
Quick Pressure Release may be required.
SCALDING WARNING:
Use extreme caution when releasing
pressure. Use tongs or similar utensil to
rotate the handle of the pressure limit
valve clockwise.
Never use your naked hand.
4 Sauté function - Done prior to pressure
cooking, without the lid, allows you to
quickly soften vegetables in a small
amount of oil, butter or fat without
browning. It is also useful to cook rice
(Arborio, white etc.) for pilafs and risottos.
5 Simmer function - This temperature
setting allows you to cook at a lower
temperature. It is primarily used to finish
the cooking process, for example when
adding ingredients to a risotto, sauce or
stew or to continue the cooking process
to achieve preferred texture. Simmer is
also used to reduce liquids.
When the red float valve is completely down,
grasp the lid handle, turn clockwise and lift.
PRESSURE COOKER SETTINGS
6 Keep Warm function - Keeps cooked
food warm for up to 12 hours.
SAFETY DEVICES
There are seven safety devices built into
the pressure cooker to assure its safety
and reliability.
1 Open-and-close lid safety device - The
pressure cooker will not start
pressurising until the lid is closed and
locked properly. The lid cannot be
opened if the pressure cooker is
pressurised.
2 Pressure control device - The correct
pressure level is automatically
maintained during the cooking cycle.
Electric
Pressure Cooker
3 Pressure limit valve - The pressure limit
valve will release air automatically when
the pressure inside exceeds the preset
value.
1 Low pressure (operating instructions on
pages 4 and 5).
4 Anti-block cover - Prevents food from
blocking the pressure limit valve.
2 High pressure (operating instructions
on pages 4 and 5).
5 Pressure release device - When the
pressure cooker reaches the maximum
allowable pressure and temperature,
the cooking pot will move down until the
lid separates from the sealing ring,
releasing air pressure.
3 Browning function - Allows cooking over
high heat, without the lid, before pressure
cooking. Browning foods in a small
6
6 Thermostat - The power will
automatically shut off when the cooking
pot temperature reaches the preset
value, or when the pressure cooker
heats up without any food.
9 To clean the pressure limit valve, remove
and rinse it with water. Dry and refit. (Fig 8)
7 Thermal fuse - The circuit will be opened
when the pressure cooker reaches the
maximum temperature.
Fig 8
CLEANING
1 Unplug the mains lead before cleaning.
2 Clean the outer body with a soft cloth.
Do not immerse the outer body in water
or pour water into it.
3 To clean the plastic condensation
container, remove and clean it with warm
soapy water. Dry and refit. (Fig 1)
4 Rinse the underside of the lid including
the sealing ring, pressure limit valve,
anti-block cover, air escape and float
valve with warm water. Dry completely.
5 Clean the area under the upper ring with
a dampened cloth or microfibre cloth.
Do not use chemical cleaners.
6 The cooking pot has a non-stick coating
and is dishwasher safe. To hand clean
the cooking pot, use a soft cloth or
sponge and wipe. Be careful not to
scratch the inside coating. Never use
harsh chemicals, scouring pads or
abrasive substances which may damage
the non-stick coating.
7 To clean the sealing ring, hold the knob
on the sealing ring supporting cover and
pull the sealing ring off from the lid.
Wash the sealing ring in soapy water,
rinse, dry and put the sealing ring
supporting cover back the same way.
NOTE: The side with the knob should face
outward. Do not put it upside down (Fig 5
and 6)
8 To clean the rubber grommet located in
the centre of the sealing ring supporting
cover, carefully remove the sealing ring
supporting cover and clean the grommet.
Dry and refit.
7
TROUBLESHOOTING
Symptom
Lid fails to lock
Possible reasons
The sealing ring is not properly
installed
The float valve is seized by the push
rod
The float valve is still up
Cannot open the lid
after air exhaust
Air escapes from the No sealing ring was installed
rim of the lid
Food residue on the sealing ring
Sealing ring worn out
Lid not locked properly
Air escapes from the Food stuck on the sealing ring of
float valve
the float valve
The sealing ring on the float valve
worn out
The float will not rise The pressure limit valve is not
placed properly
Not enough food and water
Air escaping from the rim of the
lid and the pressure limit valve
Defaults to “Keep
Not enough liquid (water) in the
Warm” instead of
mixture
“Pressure” function
After browning or sauté, temperature
too high for pressure cooking
Continuous beep
After browning or sauté, temperature
sound after setting
too high for pressure cooking
timer and “Pressure”
function
Solutions
Reinstall the sealing ring
Push the rod with hands
Press the float valve down
Install the sealing ring
Clean the sealing ring
Replace the sealing ring
Rotate the lid fully
Clean the float valve
sealing ring
Replace the float valve
sealing ring
Place the device to
Pressure •
Check recipe for quantity
Call our Customer Helpline
0800 222 825 toll free in SA
Add ±1 cup of water, stir
thoroughly into the mixture
and select High or Low
Pressure
Switch off pressure cooker
and wait approximately 11/2
minutes before selecting
High or Low Pressure
Switch off pressure cooker
and wait approximately 11/2
minutes before selecting
High or Low Pressure
NOTE: To determine whether the pressure cooker is faulty or if the recipe needs adapting,
ie; possibly more liquid is required, perform the following test:
1. Empty contents of inner pot into a bowl and clean the inner pot and pressure cooker
2. Pour 1 cup of water into the inner pot and select High Pressure
3. Set the timer for 1 minute
4. Press the Start/Cancel button
If the pressure cooker is not faulty it will pressurise and complete the cycle. This means
that the recipe needs to be adjusted by adding more water and mixing thoroughly.
8
WARRANTY
Electrolux South Africa (Pty) Ltd., (’Electrolux’) warrants to the original
purchaser (’the Purchaser’) that this appliance is free from defects in
the material or workmanship under normal use and service subject to
the following conditions:
This AEG Product is covered by Electrolux Warranty Conditions
1. This warranty, remains valid for a period of one year in respect of appliances used for domestic purposes only. Any AEG domestic appliance
used in a commercial capacity will not be covered by this warranty.
2. The Purchaser shall refer the appliance for repair to any AEG branch or AEG authorized service agent and nowhere else. On referral for
repair in accordance with the warranty as aforesaid Electrolux shall, at its opinion, if satisfied that the conditions herein set out have been
complied with, replace or repair the appliance without cost to the Purchaser.
3. The Purchaser shall use only genuine AEG accessories.
4. This warranty does not apply to light bulbs, external electrical connections, flex and all other items where the length of life depends upon
the use and care given.
5. This warranty shall only apply to appliances purchased in and retained for use in South Africa, Namibia, Lesotho, Botswana and Swaziland.
6. The Purchaser shall not remove the serial number of the appliance.
7. Electrolux undertakes that all goods supplied by it shall conform to the specifications of the same except insofar as these are necessarily
modified by AEG from time to time. Electrolux does not warrant or give any representation of any nature in respect of any appliances
supplied by it or the materials from which those appliances were made, or the workmanship in the making of those appliances or the fitness
of those appliances for any particular purpose whether or not that purpose is known to Electrolux.
8. Electrolux shall not be responsible for any loss or damage of any nature whatsoever whether direct or indirect, consequential or otherwise,
sustained as a result of any appliance being defective or not conforming to the description thereof, or as a result of improper use of the
appliance (which, without limiting the generality thereof, shall include the use of incorrect voltage or faults in the house wiring, improper
use of the controls and failure to use the appliance in accordance with the operating instructions), or as a result of any other cause
whatsoever.
9. Abuse of the appliance by the purchaser will render this warranty invalid. Improper use of the appliance and failure to use the appliance
or maintain the appliance in accordance with the relevant instructions will be considered as abuse.
10. The purchaser shall, when referring the appliance for warranty repair as aforesaid, produce the cash slip, hire purchase documents or
invoice together with this warranty.
11. Electrolux shall be entitled to charge the Purchaser for services rendered outside the warranty period or for any quotations given when no
fault is found, for any replacement parts supplied and which are not covered by the warranty.
12. The above conditions constitute separate and devisable resolutive conditions and failure of the Purchaser to observe each or any of the
said conditions will render this warranty of no force and effect.
13. No understandings or representations, which are not in writing and accepted by Electrolux or specified in writing, are binding on it.
14. All implied warranties in respect of the appliance are expressly excluded.
ELECTROLUX FLOORCARE & SMALL APPLIANCE DIVISION
A DIVISION OF ELECTROLUX S.A. (PTY) LTD
Reg. no. 1971/005541/07
CUSTOMER HELPLINE
0800 222 825
(Toll Free South Africa wide)
IMPORTANT!
For future reference we suggest you record the following details here, and keep the receipt with the handbook as proof of purchase.
PURCHASED FROM: ..........................................................................................................................................................................................................................
DATE PURCHASED: .....................................................................................................MODEL NO:..................................................................................................
SERIAL NO.
Electrolux reserves the right to make improvements or modifications to the product from time to time and consequently the details given in this book are
PART No: 14857-001
subject to alteration without notice.
9
NOTE: To determine whether the pressure
cooker is faulty or if the recipe needs
adapting, ie; possibly more liquid is
required, perform the following test:
TIPS and HINTS
• Many recipes can easily be adapted for
preparation in your Electric Pressure
Cooker- soups, stews, side dishes and
more.
1. Empty contents of inner pot into a
bowl and clean the inner pot and
pressure cooker
2. Pour 1 cup of water into the inner
pot and select High Pressure
3. Set the timer for 1 minute
4. Press the Start/Cancel button
• The amount of liquid needed is much
less than for traditional cooking methods.
• Never exceed the Maximum Fill Amount
of the pressure cooker.
If the pressure cooker is not faulty it will
pressurise and complete the cycle. This
means that the recipe needs to be adjusted
by adding more water and mixing
thoroughly.
• Make sure the lid is on firmly and tightly,
and moved as far counterclockwise as
it will permit to allow proper locking.
• Hot foods/liquids will come to pressure
more quickly than cold foods/liquids.
• When pressure cooking is completed,
follow recipe instructions for releasing
pressure. For Quick Pressure Release
it is important to begin immediately upon
completion of pressure cooking;
otherwise foods will continue to cook,
and may overcook.
COOKING TIMES
Poultry and Meats
Vegetables
Rice and Grains
Dried Beans
Recipies
• Do not store pressure cooker with the
lid on tightly. This saves the seal from
unnecessary wear and tear.
• More nutrients and vitamins are
preserved during pressure cooking than
with traditional cooking methods, as less
liquid is used and thus fewer nutrients
are lost to evaporation.
• To adapt your own recipes, find a similar
one in our cookbook and use it as a
guide. In general, cooking time will be
at least 1/3 to 1/2 of the traditional cooking
time. Reduce your cooking liquid by at
least half – you may need to “play” with
your recipe to get it right. You may wish
to add vegetables at the end of cooking
to avoid overcooking. You can also use
the cooking charts provided as a guide.
• When experimenting with a recipe,
ensure you add water, as liquid from
tins, ie paste, chutney, tomatoes etc
does not generate sufficient steam to
enable pressure cooker to operate
properly.
• When experimenting with a recipe, if the
food is almost cooked, use Simmer to
complete cooking.
2
3
4
5
6
7 - 37
POULTRY and MEATS
Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or
less, and 11/2 cups if cooking for more time. Add vegetables such as chopped onions,
carrots, celery and aromatic herbs such as garlic, parsley, thyme, etc. for added flavour.
Most items are cooked on High Pressure unless otherwise indicated. For best results and
flavour, most poultry and meats benefit from browning first. Cooking times will vary slightly
due to individual portion sizes and starting temperatures.
Food
Cooking Time
Pressure Release Method
Whole - up to 1.8kg
24 to 28 minutes
Quick Pressure Release
Chicken breast 1.4kg
with bone
9 to 10 minutes
Quick Pressure Release
Chicken breast 1kg
boneless
5 to 6 minutes
Quick Pressure Release
Thighs / legs
with bone
9 to 12 minutes
Quick Pressure Release
Thighs / legs
boneless
8 to 10 minutes
Quick Pressure Release
Pot roast, bottom round 1.5kg
99 minutes
Natural Pressure Release
Brisket 1kg
55 minutes
Natural Pressure Release
Corned beef brisket
24 minutes per 500g
Natural Pressure Release
Short ribs 5cm thick
50 minutes
Natural Pressure Release
Stew 2cm cubes
10 minutes
Natural Pressure Release
Shanks, four, 350g each
24 minutes
Natural Pressure Release
Shoulder for stew 5cm cubes
22 to 25 minutes
Natural Pressure Release
Loin chops, 2.5cm thick
with bone
9 to 11 minutes
Brown first
Quick Pressure Release
Shoulder roast 1.4kg - boneless
50 to 55 minutes
Natural Pressure Release
Spareribs, cut into 2 to 3 rib pieces
22 to 28 minutes
Quick Pressure Release
Shoulder roast - boneless
10 minutes per 500g
Natural Pressure Release
Cubes for stew 5cm cubes
9 to 10 minutes
Natural Pressure Release
Chicken
Beef
Lamb
Pork
Veal
3
VEGETABLES
Vegetables should be washed and peeled if necessary. Vegetables cook very quickly - be
sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables
require more cooking, turn the pressure cooker off, and cover to steam the vegetables
until preferred texture is reached. Add 1/2 a cup of water or liquid for cooking. If pressure
cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming
time may be needed. When cooking vegetables it is always best to under cook, then allow
additional time to steam - to avoid overcooking. All cooking is on High Pressure unless
otherwise indicated.
Food
Cooking Time
Pressure Release Method
Artichokes
4 medium-large, 200-300g each
7 to 9 minutes
Quick Pressure Release
Beans, green
700g, cut into 5cm lengths
Low Pressure
1 to 2 minutes
Quick Pressure Release
Beetroot
medium-large
24 to 26 minutes
Quick Pressure Release
Broccoli
Cut into large florets
2 to 3 minutes
Quick Pressure Release
Butternut
Peeled and sliced
3 to 4 minutes
Quick Pressure Release
Carrots
Cut to 5cm lengths or “baby cut”
1.5cm slices
8 minutes
2 to 3 minutes
Quick Pressure Release
Quick Pressure Release
Cauliflower
Cut into large florets
2 to 3 minutes
Quick Pressure Release
Corn, baby
4-6 ears (use rack)
1 minute
Quick Pressure Release
Gem squash
Halved
6 to 8 minutes
Quick Pressure Release
Onions
Baby, peeled
2 to 4 minutes
Quick Pressure Release
Parsnips
Peeled, cut into 5cm slices
1.5cm slices
3 to 4 minutes
1 to 2 minutes
Quick Pressure Release
Quick Pressure Release
Patty pans or courgettes
Cut into 1.5cm slices
1 to 3 minutes
Quick Pressure Release
5 to 7 minutes
Quick Pressure Release
5 to 8 minutes
Quick Pressure Release
5 to 6 minutes
Quick Pressure Release
Potatoes
Regular
Medium quartered
Red
New 50-100g each
Sweet
5cm cubes
4
RICE and GRAINS
Rice and grains cook best in a large amounts of water, with the excess water drained when
cooking and pressure release are completed. In most cases, cooking is done using High
Pressure, followed by a combination of Natural and Quick Pressure Release. If further
cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly
undercooked if they are to be added to soups or casseroles. Oil or butter must be added
to prevent foaming.
A general formula to follow: unless you are preparing a specific recipe or the chart below
indicates otherwise, cook 2 cups of rice or grain in 61/2 cups liquid with 1 to 2 tablespoons
of butter or oil. DO NOT COOK MORE THAN THIS AMOUNT.
Rice/Grain
Cooking Time/Pressure/Pressure Release Method
Arborio/Risotto (1 cup
Arborio + 3 cups liquid/water)
Sauté rice in butter/oil until opaque. Add liquid. High
Pressure for 6 minutes, followed by Quick Pressure
Release.
Brown rice
High Pressure for 10 minutes. Natural Pressure Release
for 10 minutes, Followed by Quick Pressure Release
Wild rice
High Pressure for 20 minutes. Natural Pressure for 10
minutes, followed by Quick Pressure Release
Quinoa (1 cup Quinoa +
2 cups liquid/water)
High Pressure for 2 minutes. Natural Pressure Release
for 10 minutes, followed by Quick Pressure Release
The exception is white rice, which is cooked differently from speciality rice and grains. Use
specific directions for cooking white rice.
White rice
Use this method for cooking long-grain or basmati rice. The texture will be more moist and
slightly stickier than rice cooked on a stove top, it will be more like rice from a rice cooker
or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is
optional to taste.
White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural
Pressure Release, then Quick Pressure Release if any pressure remains.
Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.
Rice amount
Liquid
Butter or Oil
Yield (when fluffed)
1 cup
1 /2 cups
1 tablespoon
3 cups
1 /2 cups
2 /4 cups
1 tablespoon
4 to 41/2 cups
2 cups
3 cups
2 tablespoons
51/2 to 6 cups
3 cups
41/4 cups
2 tablespoons
71/2 to 8 cups
4 cups
5 cups
2 tablespoons
11 to 12 cups
1
1
1
5
DRIED BEANS
Before cooking dried beans, pick over and discard any broken or shriveled beans, bits of
dirt and debris. Rinse beans and drain.
Beans may be soaked overnight, but the pressure cooker allows you to cook beans without
presoaking.
Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor.
Do not salt before cooking as salt inhibits cooking.
Cook beans in large batches (200g beans + 4 cups water + seasoning + onions, garlic,
herbs to taste and 2 teaspoons oil), freeze in 1-cup amounts to add to other dishes later.
Never fill pressure cooker more than one-third full when cooking beans.
Add 2 teaspoons oil per cup of beans to prevent foaming.
After cooking beans, clean lid, seal, steam release valve and float valve carefully.
When cooking beans, use High Pressure and Natural Pressure Release.
If beans are not completely cooked (this is partially dependent on the age of the dried
beans, something you will have no control over) select Simmer and allow the beans to
simmer until tender. As with vegetables it is better to under cook and allow to simmer to
complete cooking.
Beans
(1 cup)
Cooking Time
(Soaked overnight)
Cooking time
(Unsoaked)
Yield
Black Beans
20 to 25 minutes
28 to 32 minutes
2cups
Cannellini
18 to 22 minutes
33 to 38 minutes
2 cups
Chickpeas
20 to 40 minutes
40 to 60 minutes
21/2 cups
Lentils
N/A
8 to 10 minutes
2 cups
Red beans
22 to 25 minutes
30 to 35 minutes
2 cups
Soybeans
26 to 33 minutes
33 to 40 minutes
11/4 cups
6
Pork
Slow roasted pork belly with plums
Barbecued spareribs
Gammon
Cider braised pork with sage
Carnitas
Pork chops with berry sauce
Mandarin and ginger braised
pork belly
RECIPES
Soups and Stocks
Corn and chicken soup with
8
coriander
Moroccan harira soup
8
V Tomato and sweet chilli pepper soup 9
V Butternut and sweet potato soup
9
Spanish chorizo and chickpea soup 10
Splitpea soup
10
Beef, barley and vegetable soup
11
V Cream of garden tomato soup
11
Chicken stock
11
Beef / lamb stock
12
Starters and Salads
V Spiced Indian chickpeas with
Bhatura bread
V Lentil and aubergine salad
V Spicy chickpea salad
Risotto and Pasta Sauces
V Basic risotto
V Tomato and lemon risotto
Prawn and chorizo risotto
V Mushroom risotto
V Pea and mint risotto
V Tomato pasta sauce
Bolognaise sauce
V Mushroom pasta sauce
Poultry
Burmese chicken curry
Chicken Basque
Chicken with bell peppers and
noodles
Tortellini with chicken and
asparagus
Chicken and rice
Hungarian chicken
Ginger soy chicken
Harry’s chicken or beef curry
12
13
14
14
15
15
16
16
17
17
18
18
19
19
22
23
23
24
24
24
25
Beef
Beef curry
Mexican beef
Beef stew
Savory pot roast
Cider and molasses pot roast
Corned beef and cabbage
South African style beef stew
Samp and beans (Umqushu)
26
26
27
27
28
28
28
29
Lamb
Greek lamb and butterbean stew
Moroccan lamb shanks
Spoon lamb
Lamb shanks with garlic and Port
Tuscan lamb shanks
Lamb stew
29
30
30
31
31
32
Desserts
V Poached plums with almonds
V Poached quinces
V Quince crumble
V Rhubarb crumble
V Apple and berry compote
V “Same day “ Christmas pudding
V Mocha cheesecake
32
33
33
33
34
34
35
Jams
V Raspberry and apple jam
V Marmalade
V Mango chutney
36
37
37
20
20
21
21
21
V = suitable for vegetarians
7
MOROCCAN HARIRA SOUP
SOUPS and STOCKS
Recipe by Silwood School of Cookery
In Morocco this soup is served as an
important part of the festivities of
Ramadan.
CORN AND CHICKEN SOUP
WITH CORIANDER
Serves 6 – 8
Recipe by Silwood School of Cookery
50g
1
500g
2
10ml
10ml
5ml
10ml
10ml
Serves 4
15ml
1
2
1
15ml
300g
500ml
500ml
250ml
30ml
30ml
5ml
oil, for frying
onion, chopped
cloves garlic, chopped
stem lemon grass (white part
only), finely chopped
grated fresh ginger
a little chilli (optional), finely
chopped
chicken breast, cubed
frozen corn kernels
chicken stock
coconut milk
fish sauce
lime juice
sugar
freshly ground black pepper,
to taste
fresh coriander leaves for
garnishing
2 tins
250ml
110g
125ml
20ml
30ml
60ml
1 Select Sauté and sauté the onion in a
little oil until soft. Add the garlic, lemon
grass, ginger and chilli (optional), sauté
for 1 minute stirring frequently.
butter, for frying
large onion, chopped
lamb goulash
stalks celery, thinly sliced
ground turmeric
ground cumin
ground cinnamon
freshly grated ginger
paprika or cayenne pepper
pinch saffron strands, soaked
in 15ml water
Italian tomatoes, chopped
chickpeas, soaked overnight
dried lentils
salt, pepper and sugar, to
taste
Tastic rice, well rinsed
freshly squeezed lemon juice,
to taste
cornflour slaked in 20 ml water
chopped coriander leaves
chopped flat parsley
1 Select Sauté and sauté the onion in the
butter until soft. Select Browning and
brown the lamb without burning the
onions. Select Sauté, add the celery,
turmeric, cumin, cinnamon, ginger and
paprika/cayenne pepper and sauté for 1
minute.
2 Add the chicken, stock, coconut milk and
corn. Select High Pressure and set the
timer for 4 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
2 Add 11/2 litres water, soaking saffron and
Italian tomatoes to the pressure cooker.
Rinse the chickpeas and lentils and add.
Select High Pressure and set the timer
for 45 minutes and cook until the lamb is
soft. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
3 Add the fish sauce, lime juice, sugar and
black pepper to taste, stir for 30 seconds.
Serve immediately, topped with coriander
leaves.
8
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Add the well rinsed rice and 5 ml salt,
Select High Pressure and set the timer
for 5 minutes. When audible beep sounds,
use Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
7 Blend soup until smooth. Season with
salt and black pepper.
4 Taste, checking that the rice is cooked,
adjust the seasoning with a little lemon
juice, salt and pepper. Thicken with slaked
corn flour if needed. Add the chopped
herbs, stir once or twice, and serve.
Serve with a dollop of basil pesto.
BUTTERNUT AND SWEET
POTATO SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
TOMATO AND SWEET CHILLI
PEPPER SOUP
45ml
200g
375g
375g
5-10ml
45ml
Recipe by Silwood School of Cookery
Serves 4 - 6
12
2
1
15ml
2
1
400ml
50ml
ripe tomatoes
red peppers
onion, chopped
olive oil, for frying
cloves garlic, chopped
tin Italian tomatoes
chicken or vegetable stock
salt and black pepper, to taste
basil pesto
500ml
350ml
butter, for frying
onion, chopped
butternut, cubed
sweet potato, cubed
curry powder
flour slaked in 50ml milk or
water
chicken or vegetable stock
milk
salt and pepper, to taste
juice of an orange (optional)
1 Select Sauté and melt the butter, add
onions and curry powder and sauté gently
until soft but not coloured.
1 Make a cross in the skin of the tomatoes.
Blanch the tomatoes in boiling water for
10 seconds, refresh in cold water.
Remove the skins and chop roughly.
2 Add the butternut and sweet potato.
2 Roast the peppers, remove skin and chop.
3 Add the stock and milk. Select High
Pressure and set the timer for 10 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Select Sauté and sauté the onions in a
little olive oil until soft.
4 Add the garlic and sauté for another
minute.
5 Add the peeled, chopped tomatoes, the
tinned tomatoes with all their juices and
the red peppers. Select High Pressure
and set the timer for 4 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Purée in a blender and season with salt
and pepper to taste.
5 Adjust the texture with the juice of an
orange, extra milk or stock to produce a
pleasantly thick soup. Thicken with slaked
flour if needed.
6 Add chicken stock. Select High Pressure
and set the timer for another 4 minutes.
9
SPLITPEA SOUP
SPANISH CHORIZO AND
CHICKPEA SOUP
Serves 6 - 8
Recipe by Silwood School of Cookery
Serves 4 - 6
15ml
125g
1
2
2
250ml
2 tins
1 litre
1
30ml
500g
1
olive oil, for frying
chorizo sausage, sliced
onion, chopped
stalks celery, chopped
cloves garlic, crushed
a little red chilli, finely chopped
chickpeas, soaked overnight
tomatoes, chopped
chicken stock (salt free)
salt, pepper and sugar, to taste
bunch spinach, shredded
chopped parsley, thyme and
oregano mixed
2
4
2
4
1
2
5ml
dried splitpeas
meaty ham bone or 500ml
diced ham
onions, finely chopped
stalks celery, finely chopped
carrots, peeled and chopped
potatoes, peeled and diced
bay leaf
beef stock or oxtail cubes
thyme, chopped (1½ ml dried)
salt and pepper, to taste
1 Rinse peas well in cold water, place in
the cooking pot and cover with water.
Select Sauté and bring to the boil. Turn
the pressure cooker off, cover and leave
to soak for one hour.
1 Select Sauté and brown the chorizo in
the olive oil, set aside.
2 Drain the splitpeas and place in pressure
cooker along with 2 litres (8 cups) of
water, the ham bone (not diced ham),
onions, celery, bay leaf, stock cubes and
thyme.
2 Sauté onion, add celery, garlic and chilli
in a little more olive oil.
3 Add chorizo, drained chickpeas, chopped
tinned tomatoes (including their juice) and
the stock. Select High Pressure and set
the timer for 20 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
3 Select High Pressure and set the timer
for 20 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 Add spinach, salt, pepper, sugar and
herbs.
4 If using a pork bone, remove from cooking
pot. Shread meat from the bone and
return to soup.
5 Select Sauté and simmer for 5 minutes.
5 Remove bay leaf, add the carrots and
potatoes. Add ham if using diced ham.
HINT: Do not add salt to the mixture
before the chickpeas have softened or
they will remain tough.
6 Select High Pressure and set the timer
for 10 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
7 Stir well. Adjust seasoning with salt and
pepper before serving.
10
BEEF, BARLEY AND
VEGETABLE SOUP
CREAM OF GARDEN TOMATO SOUP
Serves 3 - 4
Serves 4 - 6
750g
15ml
1 tin
625ml
125ml
3
2
1
1
1
10ml
10ml
10ml
10ml
15ml
15g
1
1
11/2 kg
15ml
125ml
beef mince
oil, for frying
tomatoes, chopped
water
barley
large carrots, chopped
stalks celery, chopped
large potato, peeled and cubed
onion, chopped
clove garlic, crushed
basil (3ml dried)
thyme (3ml dried)
rosemary (3ml dried)
marjoram (3ml dried)
salt and freshly ground black
pepper, to taste
190ml
oil, for frying
butter, for frying
onion, finely chopped
clove garlic, crushed
tomatoes, coarsely chopped
thyme, chopped (5ml dried)
chicken stock (or vegetable
stock or water)
cream
salt and pepper, to taste
1 Select Sauté and sauté the onion in the
oil and butter until soft.
2 Add the garlic, the tomatoes and their
juices, thyme and stock. Select High
Pressure and set the timer for 15 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
1 Select Sauté and brown the beef in the
oil until nicely coloured.
2 Add the tomatoes, water and barley.
Select High Pressure and set the timer
for 10 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
3 Add cream then blend soup until smooth.
4 Season with salt and pepper to taste.
5 Select simmer and reheat gently before
serving
CHICKEN STOCK
3 Add the carrots, celery, potatoes, onion,
garlic and herbs. Select High Pressure
and set the timer for 10 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
Recipe by Silwood School of Cookery
11/2 kg
125g
20ml
1
6
4 Season with salt and pepper and serve.
This soup can be refrigerated for up to 4
days or frozen.
chicken bones, cooked or
uncooked
of each, onions, carrots,
celery and leeks
of each, thyme and parsley,
bruised
bay leaf
black peppercorns
1 Wash, peel and roughly cut the onions,
carrots, celery and leeks, place in the
pressure cooker, place the chicken bones
on top. Add the herbs, peppercorns and
2 litres water. Select High Pressure and
set the timer for 50 minutes. When audible
beep sounds, use Quick Pressure
11
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
STARTERS and SALADS
SPICED INDIAN CHICKPEAS WITH
BHATURA BREAD
2 Strain stock, discard bones and
vegetables.
Recipe by Silwood School of Cookery
Serves 4 as a light snack
Stock will keep in the fridge for 3-4 days
or in the freezer for up to 3 months.
180g
BEEF / LAMB STOCK
125ml
1ml
1
10ml
5ml
2
15ml
15ml
1ml
5ml
1
Recipe by Silwood School of Cookery
11/2 kg
2
125g
20ml
1
6
raw beef or lamb bones
tomatoes, quartered
of each, onions, carrots,
celery and leeks
of each, thyme and parsley,
bruised
bay leaf
black peppercorns
1 Roast the bones in the oven at 200°C
until well browned.
2 Wash, peel and roughly cut the onions,
carrots, celery and leeks. Select Browning
and fry in a little oil until brown, then add
the tomatoes.
1
dried chickpeas, soaked
overnight in cold water
vegetable oil
cumin seeds
onion, finely chopped
garam masala
ground coriander
cloves garlic, finely chopped
finely grated ginger
tomato puree
cayenne pepper
lemon juice
vine-ripened tomato, cut into
wedges, to serve
red onion, cut into thin wedges,
to serve
long green chillies, halved
lengthways, to serve
3 Place the bones in the pressure cooker.
Bhatura bread:
150g
plain flour
1ml
baking powder
1
egg, lightly whisked
20ml
plain yoghurt
vegetable oil, for deep-frying
4 Pour off any fat then déglacé the roasting
tin with 500ml water, simmer for a few
minutes and add to the bones.
5 Add the herbs, peppercorns and 11/2 litres
of water. Select High Pressure and set
the timer for 60 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
1 Drain chickpeas and place in the pressure
cooker with 500ml water. Select High
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse. Drain and set aside,
keeping 125 ml of the cooking liquid.
6 Strain stock, discard bones and
vegetables.
Stock will keep in the fridge for 3-4 days
or in the freezer for up to 3 months.
2 Select Sauté and sauté the onion in the
oil until light golden.
3 Add cumin, garam masala and coriander,
12
then garlic and ginger and sauté for 2 –
3 minutes or until toasted.
2
60ml
1
45ml
80g
4 Add tomato puree and stir to combine.
Add the chickpeas and the reserved
125ml cooking liquid. Add salt, cayenne
pepper and lemon juice. Select High
Pressure and set the timer for 10
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse. Select Sauté and bring
to the simmer. Allow excess liquid to
evaporate away.
1 Pick over the lentils and discard any
stones. Wash the lentils and place in the
pressure cooker with the bay leaf, bruised
garlic, and oregano. Just cover ingredients
with water. Select High Pressure and set
the timer for 9 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse. Drain
and set aside to cool.
5 For Bhatura bread, sift together flour and
baking powder into bowl, add egg and
yoghurt and combine together. Knead to
a soft smooth dough.
6 Cover with plastic wrap and stand in a
warm place until doubled in bulk.
2 Select Sauté and sauté the onion in 30ml
olive oil until soft, add cumin and continue
frying for another 30 seconds to develop
the flavour. Turn the pressure cooker off
and allow to cool.
7 Knead dough again and divide into eight
balls.
8 Roll out a ball on a lightly floured work
surface to 12 cm disk. Heat 1 cm of oil in
a deep frying pan until hot, and fry dough,
pressing down with a slotted spoon until
dough puffs, then turn and cook the other
side.
3 Add 80ml olive oil, vinegar, crushed garlic,
salt and pepper, lentils and chopped
coriander. Allow to sit for 20 minutes.
Taste and season as needed with
additional salt, pepper and more vinegar
if needed. Remove from the cooking pot.
9 Drain on an absorbent paper-lined plate
and repeat with remaining dough.
4 Degorge the aubergine with a little salt.
Select Sauté and sauté in a little olive oil
until golden, then roast in the oven at
200ºC for 15 min, to cook through.
Serve chickpeas with fried Bhatura bread,
halved green chillies, tomato wedges and
onion wedges.
To serve, toss the lentil salad with the
mint and place on a platter. Garnish with
the feta and the roasted aubergine.
LENTIL AND AUBERGINE SALAD
Recipe by Silwood School of Cookery
Serves 4
1
1
/2
1
10ml
1
5ml
150ml
60ml
cloves garlic, crushed
chopped coriander
aubergine, sliced
fresh mint, chopped
feta cheese, cut into blocks
salt and freshly ground pepper,
to taste
cup dry lentils
bay leaf
whole garlic clove, peeled and
bruised
fresh oregano, bruised
small red onion, diced
ground cumin
olive oil
red wine vinegar
13
SPICY CHICKPEA SALAD
RISOTTO and PASTA SAUCES
Recipe by Silwood School of Cookery
This salad is best made in advance and
left to marinate for a couple of hours.
BASIC RISOTTO
Serves 6 - 8 as a side dish
250ml
125ml
1
60ml
1
1
10
85ml
20ml
120g
chickpeas, soaked overnight
olive oil
clove garlic, crushed
a little red chilli, seeded and
finely chopped
lemon juice
red onion, finely chopped
red pepper, cut into small
blocks
fine French beans, sliced at an
angle, 2cm long (or mange tout
or sugar snaps)
coriander, chopped
flat-leaf (Italian) parsley,
chopped .
feta cheese, cut into blocks
salt and black pepper, to taste
chopped parsley and coriander
to garnish
Serves 2-3
2 cups
15ml
2
1
2
/4 cup
3
/4 cup
30g
1
chicken or vegetable stock
extra virgin olive oil
large shallots or 1 onion, finely
chopped
stalk celery, chopped
cloves garlic, crushed
Arborio rice
dry white wine
butter, cut into blocks
parmigiano-reggiano cheese,
grated
freshly ground black pepper,
to taste
1 Warm the stock.
2 Select Sauté and sauté the shallots/onion
and celery in the olive oil for about 3
minutes, until the shallots/onion are
translucent and softened.
1 Dressing: Select Sauté and sauté the
garlic and chilli in 25ml olive oil until you
can smell the garlic. Remove from the
cooking pot. Add 100 ml olive oil, 60ml
lemon juice and a good pinch of salt and
pepper to the garlic and chilli.
3 Add the garlic and rice and sauté for 2 3 minutes, keeping it moving so it doesn't
burn (don't let the garlic brown). When
the rice is translucent, add the wine, stir
until the alcohol has evaporated and the
liquid is absorbed.
2 Rinse the chickpeas and place in the
pressure cooker, cover ingredients with
cold water. Select High Pressure and set
the timer for 20 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse. Drain
the chickpeas and whilst still hot toss into
the dressing. Set aside to cool.
4 Add the stock, and give it a stir. Select
High Pressure and set the timer for 4
minutes. When audible beep sounds, use
Natural Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
5 Select Sauté and bring to the simmer, stir
in the butter, cheese, and pepper to taste.
3 Once cool, add the finely chopped red
onion, red pepper, beans, coriander, and
parsley. Season with salt and pepper and
a dash more lemon juice if needed.
Serve immediately.
To serve place on an attractive platter,
sprinkle with feta, parsley and coriander.
14
TOMATO AND LEMON RISOTTO
PRAWN AND CHORIZO RISOTTO
Recipe by Silwood School of Cookery
Serves 6
5 cups
15ml
1
1
2 cups
3
/4 cup
10ml
115ml
60g
1 cup
Serves 6
chicken or vegetable stock
extra virgin olive oil
large onion, finely chopped
stalk celery, chopped
Arborio rice
dry white wine
brown sugar
juice from 1 medium lemon
rind from 1 medium lemon
tomato puree (small tin)
butter, cut into blocks
grated Parmesan
freshly ground black pepper,
to taste
125g
chorizo sausage, sliced
olive oil, for frying
1
small onion, chopped
1
stalk celery, chopped
2
cloves garlic, crushed
chilli to taste, finely chopped
1
small tin Italian tomatoes,
chopped
2 cups
Arborio rice
1
/2 cup
dry white wine
5 cups
chicken or vegetable stock
800g-1kg prawns, peeled and de-veined
45ml
parsley, chopped
30g
butter
45ml
grated Parmesan
salt, freshly ground black
pepper and sugar, to taste
freshly squeezed lemon juice,
to taste
1 Heat the stock.
2 Select Sauté and sauté the onion and
celery in the olive oil for about 3 minutes,
until the onion is translucent and softened.
3 Add the rice and sauté for 2 - 3 minutes.
When the rice is translucent, add the
wine, stir until the alcohol has evaporated
and the liquid is absorbed.
1 Select Sauté and sauté the chorizo
sausage in a little olive oil until nicely
coloured. Set aside.
2 Sauté the onion in a little more olive oil.
When almost soft, add the celery, chilli
and garlic, continue cooking until
vegetables are soft but not brown. Add
the chopped tomatoes and allow to cook
down to a paste, 10 - 15 minutes. Add
the rice and stir until translucent.
4 Add 41/2 cups of the stock, sugar, lemon
juice, lemon rind and tomato puree and
give it a stir. Select High Pressure and
set the timer for 4 minutes. When audible
beep sounds, use Natural Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
3 Add the wine, simmer on the Sauté
function until evaporated. Add 41/2 cups of
the stock and a pinch of salt. Select High
Pressure and set the timer for 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
5 Select Sauté and bring to the simmer.
Add the remaining 1/2 cup stock, stir in the
butter, cheese, and pepper to taste and
simmer for 3-4 minutes stirring
continuously.
Serve immediately.
4 Add the remaining 1/2 cup stock and the
prawns. Select Sauté and simmer for
approximately 5 minutes until the rice is
al dente. Add the chorizo, chopped
parsley, butter and Parmesan. Adjust
seasoning with salt, pepper, sugar and
15
chopped mushrooms. Select Sauté and
simmer for approximately 5 minutes until
the rice is al dente. Add the butter and
Parmesan. Adjust seasoning to taste with
salt, pepper and more lemon juice.
lemon juice to taste.
Serve immediately.
MUSHROOM RISOTTO
Recipe by Silwood School of Cookery
Serves 6
500g
30ml
15ml
1
1
2
2 cups
1
/2 cup
5 cups
30g
45ml
PEA AND MINT RISOTTO
Recipe by Silwood School of Cookery
mushrooms (one type or a
mixture)
olive oil, for frying
salt and pepper
thyme, chopped
parsley, chopped
small onion, chopped
stalk celery
cloves garlic, crushed
chilli to taste, finely chopped
Arborio rice
dry white wine
chicken or vegetable stock
butter
grated Parmesan
salt, freshly ground black
pepper and lemon juice to taste
Serves 6
60g
1
1
1
2 cups
2 cups
5 cups
5ml
45ml
butter
onion, chopped
stalk celery, chopped
clove garlic, crushed
Arborio rice
frozen peas
chicken or vegetable stock
mint, chopped
grated Parmesan
salt and freshly ground black
pepper, to taste
1 Select Sauté and sauté the onion in 30g
butter. When almost soft, add the celery
and garlic, continue cooking until
vegetables are soft but not brown. Add
the rice and stir until translucent.
1 Slice the mushrooms thinly. Select Sauté
and sauté in 15ml olive oil. When almost
cooked add thyme and 1 clove of garlic
and continue cooking. Season with salt,
pepper, parsley and lemon juice.
2 Add 41/2 cups of the stock. Select High
Pressure and set the timer for 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
2 Remove the mushrooms, chop roughly
and set aside.
3 Sauté the onions in a little more olive oil.
When almost soft, add the celery, chilli
and remaining garlic, continue cooking
until vegetables are soft but not brown.
Add the rice and stir until translucent.
3 Add the remaining 1/2 cup stock and the
peas. Select Sauté and simmer for
approximately 5 minutes until the rice is
al dente. Add the remaining 30g butter,
mint and Parmesan. Adjust seasoning to
taste with salt and pepper.
4 Add the wine, simmer on the Sauté
function until evaporated. Add 41/2 cups of
the stock. Select High Pressure and set
the timer for 4 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Add the remaining 1/2 cup stock and the
16
Bacon
250g
TOMATO PASTA SAUCE
Recipe by Silwood School of Cookery
Serves 4
1
2
30ml
1
5ml
1kg
450ml
30ml
onion, chopped
stalks celery, chopped
oil, for frying
clove garlic, crushed
peri-peri or freshly chopped
chilli (optional)
rosy ripe tomatoes, peeled (or
2 x 400g tins whole peeled
tomatoes)
chicken, vegetable or light fish
stock
tomato paste
salt, pepper and sugar, to taste
streaky bacon
1 Select Sauté and sauté the bacon until
crisp, chop roughly and add to the tomato
sauce just before serving.
BOLOGNAISE SAUCE
Recipe by Silwood School of Cookery
Serves 3 - 4
30ml
1
1
500g
1 tin
30ml
30ml
pinch
250ml
1
1
1 Select Sauté and sauté the onion and
celery in a little oil. When soft, add garlic
and peri-peri and sauté for 1 minute.
2 Add chopped tomatoes with their juices,
stock and tomato paste. Select High
Pressure and set the timer for 10 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
butter or oil for frying
onion, finely chopped
clove garlic, crushed
minced beef
Italian tomatoes, chopped
tomato paste
parsley and thyme, chopped
nutmeg
water or beef stock
carrot, finely chopped
stalk celery, finely chopped
salt and black pepper, to taste
chutney to taste
1. Select Sauté and sauté the onion in the
butter until translucent. Add the garlic and
the meat and sauté until the meat is well
browned.
3 Season with salt, pepper and sugar.
Serve with pasta
2. Add the chopped tomatoes with all the
juice and the tomato paste, the
water/stock, herbs and nutmeg. Select
High Pressure and set the timer for 10
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
Variations
Prawn and chorizo
100g
chorizo sausage, sliced
oil for frying
26-30
prawns, peeled and de-veined
parsley, chopped
1 Select Sauté and sauté the chorizo in a
little oil until light golden, set aside. Sauté
the prawns in a little more oil until just
cooked, season with salt and pepper.
3. Add the carrot and celery. Select High
Pressure and set the timer for 15 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
2 Add prawns and chorizo to the tomato
sauce, sprinkle with parsley just before
serving.
4. Select Sauté and simmer to evaporate
off any extra liquid. Season well, adding
17
chutney to taste.
POULTRY
Serve with pasta sprinkled with grated
Parmesan cheese.
BURMESE CHICKEN CURRY
MUSHROOM PASTA SAUCE
Recipe by Silwood School of Cookery
Serves 4
Recipe by Silwood School of Cookery
Serves 4
1
2
500g
100ml
250ml
250ml
40ml
15ml
olive oil, for frying
onion, finely chopped
cloves garlic, crushed
mushrooms, sliced (one type
or a mixture)
white wine
cream (may be replaced with
250ml milk)
milk
cornflour, slaked in 50ml milk
or water
salt and black pepper, to taste
parsley, chopped
2
2
40ml
10ml
20ml
10-15ml
2
1 tin (400g)
1 tin
8
1 Select Sauté and sauté the onion in a
little olive oil until soft.
olive oil, for frying
onions, chopped
cloves garlic, finely chopped
fresh ginger, grated
a little red chilli, finely chopped
seeds from 6 cardamom pods
turmeric
paprika
Thai red curry paste
small lemons
coconut cream
chopped tomatoes
sea salt, to taste
chicken thighs, with or without
skin
2 Add garlic and mushrooms. Select High
Pressure and set the timer for 2 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
To serve
Coriander, lemon wedges, Basmati rice,
popadoms, chutney, cucumber mixed
with yoghurt and mint.
3 Add white wine. Select Sauté and reduce
until the wine has almost evaporated.
2 Sauté the onion in a little oil until soft.
Add the garlic, ginger and chilli.
4 Add cream and milk and bring to the
simmer, still on Sauté function. Add slaked
cornflour and simmer until thick. Season
well and add parsley.
3 Crush cardamom seeds with a mortar
and pestle or chop with a knife. Add with
the turmeric, paprika and curry paste to
the onion. Sauté for another couple of
minutes.
1 If the chicken has skin on, select Sauté
and brown the skin in a little olive oil. Set
aside.
Serve with pasta topped with Parmesan
cheese and sprinkled with Italian parsley.
4 Peel and segment the lemons. Add the
segments, coconut cream, tomatoes and
a little salt to the spice mixture, and stir
them in well. Bring to the boil and simmer
for 5 minutes.
5 Add chicken to the curry. Select High
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
18
3 Select Sauté and sauté the onion in a
little oil until soft.
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
4 Add the chorizo and toss these around
for a minute or two until it has taken on
some colour.
6 Adjust seasoning and serve with lime
wedges, basmati rice, popadoms, chutney
and cucumber mixed with a little yoghurt
and mint.
5 Add the peppers, garlic, sun dried
tomatoes, stock, wine, tomato purée
paprika and the chicken pieces. Select
High Pressure and set the timer for 20
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
CHICKEN BASQUE
Recipe by Silwood School of Cookery
Serves 4
The delicious combination of chicken,
rice, olives and peppers is typical of all
the regions around the Western
Mediterranean, but to our mind this
Spanish version with the addition of spicy
chorizo sausage and a hint of paprika
beats the lot. Our interpretation of it also
uses dried tomatoes preserved in oil to
give it even more character. This recipe
will provide a complete supper for four
from the same pot - it needs nothing to
accompany it!
6 Remove chicken and add the slaked
cornflour. Select Sauté and simmer for
1-2 minutes until thick. Season with salt
and pepper, then pour over the chicken.
7 Sprinkle with herbs and scatter the olives
and segments of orange over the top.
Serve with rice. (See page 5)
8 - 10
2
1
60g
2
150g
275ml
170ml
15ml
2ml
5ml
8-12
1
20ml
chicken pieces - thighs and
legs
olive oil, for frying
butter for frying
red peppers
onion, sliced
sun dried tomatoes, diced
large cloves garlic, chopped
chorizo sausage, skinned and
cut into 1cm slices
chicken stock
dry white wine
tomato purée
paprika
fresh herbs, chopped
pitted black olives
large orange, segmented
cornflour slaked in 40ml water
salt and freshly milled black
pepper to taste
CHICKEN WITH BELL PEPPERS
AND NOODLES
Serves 4
65ml
1
3
4
1
1
750ml
200ml
15ml
30ml
10ml
11/2 ml
30ml
20ml
1 Select Browning and brown the chicken
pieces in a little oil and butter. Set aside.
21/2 ml
1
/2
2 Roast and peel the red peppers, then
slice into thick strips.
250g
19
olive oil
onion, sliced
cloves garlic, crushed
chicken breast fillets, sliced
red pepper, sliced
green pepper, sliced
chicken stock
tomato sauce
fresh lemon juice
brown sugar
salt
freshly ground black pepper
fresh basil, chopped
(10 ml dried)
fresh oregano, chopped
(7½ ml dried)
ground fennel
bay leaf
rice noodles
60ml
60ml
fontinella cheese, grated
Parmesan cheese, grated
2 Add the chicken, parsley, tarragon and
chicken stock. Select Low Pressure and
set the timer for 6 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
1 Select Sauté and sauté the onion in the
oil until soft, approximately 3 minutes.
2 Add garlic, chicken pieces, and peppers,
sauté for another 3-5 minutes, stirring
occasionally.
3 Add tortellini. Select Low Pressure and
set the timer for 1 minute. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
3 Add the stock, tomato sauce, lemon juice,
brown sugar, salt, black pepper, herbs
and noodles. Select High Pressure and
set the timer for 1 minute. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Add the asparagus. Select Low Pressure
and set the timer for 2 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Discard the bay leaf.
Serve in bowls with a mixture of the
grated cheeses sprinkled on top.
5 Mix the cream and the corn flour together,
add to pressure cooker. Select Sauté and
bring to the simmer. Add the 40g butter
and 85 ml parmesan cheese and stir until
sauce has thickened.
TORTELLINI WITH CHICKEN
AND ASPARAGUS
Serves 6
3
55g
1
/2
4
45ml
10ml
500ml
500g
2
125ml
10ml
40g
125ml
Serve in pasta bowls sprinkled with the
remaining parmesan cheese and
garnished with parsley.
rashers bacon
butter
onion, grated
chicken breast fillets, finely
sliced
parsley, chopped
dried tarragon
chicken stock
cheese tortellini
bunches asparagus, cut into
2 cm pieces
cream
corn flour
butter
Parmesan cheese, grated
parsley sprigs to garnish
CHICKEN AND RICE
Serves 4
30ml
4
2 cups
1 tin
21/2 cups
1 sachet
olive oil
chicken breast fillets
rice
cream of mushroom soup
water
cheese sauce powder
1 Select Sauté and heat oil. Add chicken
and brown on both sides.
2 Add the rice, mushroom soup and water
and stir. Select High Pressure and set
the timer for 12 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
1 Select Sauté and sauté the bacon for 2
minutes. Add 55g butter and onions and
sauté for another 2 minutes.
20
GINGER SOY CHICKEN
from you to allow steam to disperse.
3 Sprinkle over the cheese sauce powder,
and stir well.
Serves 2 - 3
500g
Serve garnished with parsley
125g
1
HUNGARIAN CHICKEN
/2
2
125ml
200ml
45ml
pinch
30ml
5ml
Serves 4
15ml
8
1
10ml
125ml
1
125ml
5ml
180g
oil
chicken pieces
small onion, finely chopped
hot paprika, preferably
Hungarian
chicken stock
medium tomato, peeled and
coarsely chopped
sour cream
corn flour
tagliatelle, cooked, drained and
tossed in butter
skinless, boneless chicken
thighs
mushrooms, sliced
onion, sliced
stalks celery, sliced
soy sauce
water
brown sugar
chilli flakes (optional)
ginger, grated
toasted sesame seeds
1 Place all ingredients in the pressure
cooker and mix well. Select High Pressure
and set the timer for 7 minutes. When
audible beep sounds, use Natural
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
1 Select Sauté and heat the oil. Brown the
chicken pieces in the oil in batches. Set
aside.
Serve over rice, sprinkled with toasted
sesame seeds.
2 Sauté the onion until soft. Return the
chicken to the pressure cooker and add
paprika, stock and tomatoes.
HARRY’S CHICKEN OR BEEF CURRY
Serves 6
3 Select Low Pressure and set the timer
for 12 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
30ml
5
10ml
6
5
2
4-5
4-5
4
4
15ml
45ml
10ml
1kg
1
4 Mix the sour cream and corn flour
together, add to the pressure cooker.
Select Sauté and simmer until thickened.
5 Spread warm tagliatelle on a serving
platter. Arrange the chicken over the
noodles and pour the sauce over the top.
21
oil or gee or a mix of both
star aniseed
dried fennel
cardamom pods, remove seeds
and crush
cinnamon sticks
onions, chopped
curry leaves, finely chopped
curry leaves, whole
sprigs coriander, chopped
green chillies, chopped
garlic and ginger mix
masala
sea salt
chicken pieces or beef goulash
tomato, finely chopped
4-6
1 cup
2ml
medium potatoes, cubed
peas
gharum masala
sprigs coriander, to garnish
PORK
SLOW ROASTED PORK BELLY
WITH PLUMS
Recipe by Silwood School of Cookery
1 Select Sauté and heat the oil/gee. Add
the star aniseed, fennel, cardamom and
cinnamon, and infuse for about 5 minutes.
Serves 4 - 5
15ml
15ml
pinch
1kg
2 Add onions, all curry leaves, chopped
coriander, green chillies, garlic and ginger
mix, and sauté for another 5-7 minutes.
3 Add masala and mix well. Turn the
pressure cooker off and let the mixture
rest for 10 minutes.
1
5
4 Select Browning, add the salt and brown
the meat being careful not to burn it.
Brown for 5 - 7 minutes.
2
20g
125ml
125ml
5 Add the tomato and give the ingredients
a good stir. Select High Pressure and set
the timer for 7 minutes (30 minutes for
beef or ostrich). When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
fennel seeds, or 10ml ground
cumin seeds, or 10 ml ground
maldon salt
boneless pork belly, skin
removed
red onion, cut into wedges
plums or 3 nectarines, pip
removed and cut into wedges
stalks celery, roughly chopped
butter
chicken or pork stock
red wine
salt and pepper, to taste
1 Dry fry the fennel and cumin seeds
separately, then grind together with a
pestle and mortar.
2 Rub the spices into the meat, leave to
marinade in the fridge for 1 hour. Season
the meat with Maldon salt. Brown well in
a hot pan, fat side first.
6 Add the potatoes and peas. Select High
Pressure and set the timer for 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Place the onion wedges, plum/nectarine
wedges, celery, butter and 65ml water
into the pressure cooker. Place the pork
on top. Select High Pressure and set the
timer for 10 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
7 Select Sauté and reduce liquid if
necessary.
8 Add gharum masala, a little corriander
and give it a stir.
4 Add stock and red wine. Select High
Pressure and set the timer for 40 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
9 Garnish with coriander.
Serve over rice with sambals, fruit
chutney, tomatoes, onions and chillies.
As a tasty alternative use ostrich fillet
cubes instead of chicken or beef.
5 Remove meat, blend the sauce and adjust
seasoning with salt and pepper.
22
GAMMON
Serve immediately with basmati rice or
mashed potato. (See page 4 and 5)
Recipe by Silwood School of Cookery
Serves 6
Old curing processes used to leave
gammon very salty resulting in it being
necessary to soak the joint in water
overnight and then boil it to remove the
excess salt. These days however,
gammon can be baked rather than boiled
before peeling and glazing.
BARBECUED SPARERIBS
Recipe by Silwood School of Cookery
Serves 4
When serving barbecue ribs always
provide a “finger bowl” to wash hands,
as the only way to enjoy these ribs is to
eat with your fingers!
± 2kg
1kg
80ml
60ml
30ml
20ml
2
5 ml
pinch
pinch
50ml
pork belly spareribs
soy sauce
tomato sauce
chutney
balsamic vinegar
cloves garlic, crushed
finely shredded ginger
freshly ground nutmeg
Chinese 5 spice powder
honey
salt and pepper, to taste
1 Mix soy sauce, tomato sauce, chutney,
balsamic vinegar, garlic, ginger, nutmeg
and Chinese 5 spice together. Place the
pork ribs in marinade and leave for a few
hours, or over night in the fridge.
10
20ml
80ml
6–8
6–8
6–8
boneless rolled gammon that
can fit into the pressure cooker
whole cloves
wholegrain mustard or 15ml
mustard powder
soft sticky brown sugar
pineapple rings
cherries
toothpicks
1 Place gammon in the pressure cooker
and add enough water to come half way
up the sides of the gammon. Select High
Pressure and set the timer for 10 minutes
per 500g + 10 minutes (a 2kg gammon
will take 50 minutes). When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. Remove
from the pressure cooker and discard the
water.
2 Place the ribs and sauce in the pressure
cooker. Select High Pressure and set the
timer for 40 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The ribs
should be soft.
2 Peel gammon, score fat in diamond
shapes and stick a clove in the centre of
each.
3 Smear with mustard, and then pack on
the sugar.
3 Remove the ribs. Select Sauté and reduce
the sauce by simmering until it is half the
original volume. Pour sauce over the ribs,
then drizzle with honey, grill in an oven
until dark and sticky.
4 Decorate gammon with cherries and
pineapple rings.
5 Place gammon back in the pressure
cooker. Select High Pressure and set the
timer for 3 minutes, to melt the sugar and
glaze the gammon. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
6 Baste with any sugar that has melted off
23
the gammon.
CARNITAS
7 Carve and serve with mustard sauce.
Serves 6
To clean the pressure cooker, fill the
cooking pot with water, select Browning
and bring to the boil. This will melt any
caramel that has set hard.
30ml
11/2 kg
1
1
5 ml
5 ml
500ml
CIDER BRAISED PORK WITH SAGE
Recipe by Silwood School of Cookery
Serves 4 - 5
30ml
1kg
1
3
2
3
15ml
±300ml
250ml
100ml
20ml
oil, for frying
pork goulash
onion, sliced
leeks, sliced
cloves garlic, crushed
stalks celery, chopped
fresh sage
apple cider
chicken stock
cream
cornflour, slaked in 40ml water
oil
pork goulash
onion, chopped
clove garlic, crushed
cumin
ground chilli
chicken stock
1 Select Sauté and heat the oil. Brown the
pork goulash in the oil in batches. Set
aside.
2 Sauté the onions and garlic until soft, add
the cumin and chilli and stir for 1 minute.
3 Add the pork and chicken stock. Select
High Pressure and set the timer for 40
minutes. When audible beep sounds, use
Natural Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse. The pork should be
very tender.
1 Select Browning and brown the pork
goulash in a little oil. Set aside.
4 Drain and save the liquid, put the meat
on a plate and shred it with two forks, or
use a potato masher.
2 Select Sauté and sauté the onion in a
little more oil until soft then add the leeks
and celery. Continue cooking for 2-3
minutes. Add the garlic and sage, stir for
30 seconds.
5 Place meat on a flat roasting pan and put
it under the grill in the oven, stirring often,
and adding juice from the cooker to make
sure it doesn't get too dry. It is done when
it is a bit crispy, but not burned.
3 Add the pork, apple cider and stock.
Select High Pressure and set the timer
for 40 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The pork
should be very tender.
Serve with tortillas, rice, guacamole,
lettuce, cheese, etc.
PORK CHOPS WITH BERRY SAUCE
Serves 2 - 4
4 Remove the pork from the sauce, add
the cream to the sauce. Select Sauté and
reduce for 3 - 4 minutes by bringing to
the boil. Add slaked cornflour to thicken.
Return the pork and season to taste.
65ml
65ml
20ml
15ml
4
24
dried cranberries(or chopped
dried apricots)
red currant jelly
Dijon mustard
oil
pork loin chops
salt and pepper, to taste
80ml
30ml
2
75ml
45ml
15ml
150ml
500ml
white wine vinegar
light brown sugar
1 In a small bowl, soak the dried cranberries
in warm water for 10 minutes until
plumped. Drain.
2 Mix the red currant jelly and mustard with
45ml water.
cassia or cinnamon sticks
dark soy sauce
light soy sauce
brown sugar
medium sherry
light chicken stock
Garnish:
julienne spring onion
julienne ginger
fresh coriander sprigs
toasted sesame seeds
3 Select Sauté and heat the oil. Brown the
chops quickly on both sides then season
with the salt and pepper, leaving them in
the pressure cooker.
4 Add the red currant mixture and stir to
coat the chops. Select Low Pressure and
set the timer for 1 minute. When audible
beep sounds, use Natural Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
1 Half fill the cooking pot with cold water.
Add pork which has been cut into 6 equal
pieces. Select High Pressure and set the
timer for 6 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
5 Transfer the chops to a platter, cover
loosely with foil and keep warm in the
oven while making the sauce.
2 Drain the pork and cool in cold water.
6 Select Sauté. Add the vinegar and brown
sugar, bring to a simmer, scraping up any
browned bits from the bottom and sides.
3 Select Sauté and heat a little oil. Brown
the pork skin for approx 5 mins.
7 Add cranberries and simmer for a minute
or two. Pour any juices from the chops
into the sauce and boil for a few seconds.
4 Remove pork and set aside. Add a little
more oil and brown all vegetables, chilli
and garlic with cinnamon and ginger for
a further 5 mins. Remove and set aside.
8 Season with salt and pepper to taste
5 Return pork to the cooking pot and cover
with vegetables. Add chicken stock, dark
and light soy sauces, mandarin juice,
sherry and sugar. Select High Pressure
and set the timer for 70 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
Serve immediately.
MANDARIN AND GINGER BRAISED
PORK BELLY
Serves 6
1kg
6
30g
1
/4
1
/4
10
2
2cm
1 med
pork belly
mandarin juice (or 4 oranges)
spring onions
mild green chilli
Jalapeno chilli, seeded
fresh ginger, sliced
cloves garlic, peeled
sweet potato, diced
bringal, cut into battons
6 Select Browning and reduce the liquid by
half.
Serve over basmati rice. (See page 5)
Garnish with julienne spring onion,
julienne ginger, fresh corriander sprigs
and toasted sesame seeds.
25
MEXICAN BEEF
BEEF
Recipe by Silwood School of Cookery
Serves 4 - 6
A very versatile filling for tacos and
tortillas.
BEEF CURRY
Recipe by Silwood School of Cookery
1 kg
1-2
Serves 4 - 5
1
1kg
10ml
5ml
10ml
2 ml
5ml
5ml
2
3
125ml
1 tin
1 tin (400g)
20ml
onion, chopped
oil, for frying
beef cubes
coriander, ground
cumin, ground
ground chilli or peri-peri
Chinese 5 spice
turmeric
ground cinnamon
seeds from 4 cardamom pods
cinnamon sticks
cloves
water
tomatoes, chopped
coconut cream
cornflour slaked in 35ml water
juice from a lemon
salt, pepper and sugar to taste
10ml
2
15ml
4-6
2
250ml
60ml
400ml
60g
2
minced beef
onions, chopped
oil, for frying
ground cumin
cloves garlic, finely chopped
marjoram, chopped
jalapeno chillies, finely
chopped
potatoes, diced
red kidney beans, soaked over
night
tomato puree
beef stock
raisins
small green peppers, chopped
salt and pepper to taste
1. Select Sauté and sauté the onions in a
little oil until slightly browned. Add the
garlic and cumin and sauté for 1 minute.
2. Add the meat and brown, stirring
frequently, for about 5-10 minutes.
1 Select Browning and sauté the onion in
oil, add meat and allow to brown.
3 Add the chillies, marjoram, potatoes,
drained red beans, tomato puree and
beef stock. Select High Pressure and set
the timer for 15 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
2 Add coriander, cumin, chilli, Chinese 5spice, turmeric and ground cinnamon.
Select Sauté and sauté for 30 seconds.
3 Add cinnamon sticks, cardamom and
whole cloves. Add water, coconut,
tomatoes. Select High Pressure and set
the timer for 35 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse. The
meat should be very tender.
4 Add the raisins, green peppers, salt and
pepper. Select Sauté, bring to a simmer
and evaporate off the excess liquid,
allowing the green peppers to cook
through. Adjust seasoning.
4 Add the slaked cornflour. Select Sauté
and simmer for 3-4 minutes until thick.
Season with lemon juice, salt, pepper
and sugar.
Serve over basmati rice. (See page 5)
26
BEEF STEW
SAVORY POT ROAST
Serves 4
750g
30ml
1
1
3
30ml
21/2 ml
50g
600ml
1
250g
2
2-3
20 ml
Serves 6
beef goulash
oil
onion, sliced
clove garlic, crushed
stalks celery, sliced
Worcestershire sauce
paprika
tomato paste
beef stock
bay leaf
mushrooms, sliced
carrots, peeled and sliced
potatoes, peeled and cubed
corn flour, slaked in 40 ml water
11/2 kg
15ml
3
1
500ml
2
60ml
5
1 cup
topside roast
salt and pepper, to taste
olive oil
stalks celery, sliced
onion, sliced
beef stock
bay leaves
Worcestershire sauce
medium potatoes, peeled and
cut in half lengthwise
baby carrots, peeled
1 Season roast with salt and pepper,
2 Select Sauté. Heat the oil and brown the
roast. Set aside
1 Select Sauté and heat the oil. Brown the
beef goulash in the oil in batches. Set
aside.
3 Sauté onions and celery for 3-4 minutes.
4 Add the roast, stock, bay leaves and
Worcestershire sauce. Select Low
Pressure and set the timer for 30 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
2 Sauté the onion until light golden, add
the garlic and celery and stir for 1 minute.
3 Add the browned beef goulash, the
Worcestershire sauce, paprika, tomato
paste, beef stock and the bay leaf. Select
High Pressure and set the timer for 15
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
5 Add the potatoes and carrots. Select Low
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
4 Add the mushrooms, carrots and
potatoes. Select High Pressure and set
the timer for 15 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Add the slaked corn flour. Select Sauté
and bring to a simmer. Simmer for 2-3
minutes until the sauce has thickened.
6 Adjust seasoning with salt and pepper.
Serve over rice. (See page 5)
27
CIDER AND MOLASSES POT ROAST
CORNED BEEF AND CABBAGE
Serves 8
Serves 6
500ml
apple cider
30ml
light molasses
10ml
salt
8
allspice berries
21/2 ml
black peppercorns
2
cloves garlic, crushed
21/2 ml
ground ginger
1
2 – 2 /2 kg beef roast
4
large onions, quartered
4
stalks celery, sliced
55g
butter
45ml
corn flour, slaked in 45ml water
500ml
500ml
11/2 kg
3
2
4
1
6
3
water
beer or water
corned beef brisket
cloves garlic, chopped
bay leaves
carrots or parsnips,
thickly sliced
head cabbage, cut into 6
wedges
potatoes, peeled and quartered
turnips, peeled and quartered
horseradish sauce
1 Place brisket into the pressure cooker,
add the water, beer, garlic and bay leaf.
Select Low Pressure and set the timer
for 75 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
1 Mix apple cider, molasses, salt, allspice,
peppercorns, garlic and ginger together.
2 Place beef, onions and celery in a large
dish and pour apple cider mixture over
meat and vegetables.
3 Cover, refrigerate and marinade for
24 hours.
2 Add vegetables. Select High Pressure
and set the timer for 6 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Remove meat from marinade and wipe
dry, keep marinade aside.
5 Select Sauté and heat the butter. Brown
pot roast very well on all sides.
6 Pour in the marinade and vegetables.
Select Low Pressure and set the timer
for 45 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
Serve with horseradish sauce.
SOUTH AFRICAN STYLE BEEF STEW
Serves 6
100ml
750g
1
1
1
1
2
7 Remove meat and vegetables.
8 Add the slaked cornflour to the sauce.
Select Sauté and bring to a simmer. Stir
until sauce has thickened then adjust
seasonings.
Slice meat and serve with the sauce.
1
28
cooking oil
beef shin
onion, roughly diced
medium carrot, sliced
stalk celery, diced
tomato, peeled and diced
medium potatoes, peeled and
diced
clove garlic, peeled and
chopped
1
500ml
beef stock cube
water
LAMB
1 Select Browning and brown the beef shin
in the oil for about 5 minutes. Set aside.
GREEK LAMB AND
BUTTERBEAN STEW
Recipe by Silwood School of Cookery
2 Add the vegetables. Select Sauté and
sauté for a further 5 mins. Add the beef
shin, stock cube and water. Select High
Pressure and set the timer for 40 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
Serves 4 - 5
1kg
500g
4
1
Serve with samp and beans
300ml
200ml
250ml
20ml
50ml
SAMP AND BEANS (UMQUSHU)
Serves 6
11/2 cups
3
/4 cup
1
/2
100 g
30ml
1 med
1
/2
1 large
samp
sugar beans
beef stock cube
meaty bones
holsum cooking fat
carrot, sliced
stalk celery, sliced
potato, roughly diced
salt and pepper, to taste
lamb goulash
olive oil for frying
baby onions, peeled
cloves garlic, crushed
bay leaf
a few thyme sprigs
beef, lamb or chicken stock
red wine
butter beans, soaked overnight
cornflour slaked in 35ml water
parsley, chopped
1 Select Sauté and brown the lamb pieces
in a little olive oil, set aside.
2 Brown the baby onions in a little more
olive oil. Add garlic, bay leaf, thyme,
stock, wine and lamb. Select High
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
1 Place samp, sugar beans, beef stock
cube and meaty bones into the cooking
pot and cover with water. Select High
Pressure and set the timer for 30 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Add the drained butter beans. Select High
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse. Remove from the
pressure cooker. The meat and beans
should be soft.
2 Add the vegetables, holsum fat and 2
cups water. Select High Pressure and set
the timer for 15 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Thicken sauce by adding slaked cornflour,
select Simmer and bringing to a simmer.
Season and serve garnished with
chopped parsley.
3 Season with salt and pepper to taste.
29
MOROCCAN LAMB SHANKS
SPOON LAMB
Recipe by Silwood School of Cookery
Recipe by Silwood School of Cookery
Serves 4
1
10ml
15ml
5ml
10ml
21/2 ml
21/2 ml
2
60ml
75ml
4 small
125ml
±300ml
Serves 4 - 6
onion, chopped
oil, for frying
ground cumin
paprika
freshly ground black pepper
ground coriander
cayenne pepper
turmeric
cloves garlic, finely chopped
lemon juice
fresh coriander, finely chopped
lamb shanks (they must fit into
the pressure cooker)
red wine
lamb or beef stock
This lamb is so tender it is served with a
spoon not carved.
1
60ml
1
2
30ml
1 tin
500ml
250ml
leg of lamb that will fit into the
pressure cooker
oil, for frying
onion, chopped
cloves garlic, crushed
rosemary, chopped
Italian tomatoes, chopped
lamb or beef stock
Port or Sherry
salt and pepper, to taste
1 Brown the leg of lamb in a pan in a little
oil to give it colour.
2 Select Sauté and sauté the onions in a
little oil until light golden.
1 Select Sauté and sauté the onions in a
little oil until light golden. Add cumin,
paprika, pepper, ground coriander,
cayenne pepper, turmeric and garlic.
Sauté for 1 minute.
3 Add garlic and rosemary, sauté for 2
minutes. Add chopped tomatoes with their
juices, the stock and the wine, bring to a
simmer.
2 Brown the shanks in a pan in a little oil
to give them colour. Place shanks in the
pressure cooker and add lemon juice,
fresh coriander, red wine and enough
stock to just cover the shanks. Select
High Pressure and set the timer for 60
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse. Remove the shanks
from the pressure cooker. The shanks
should be very tender.
4 Place lamb into the sauce. Select High
Pressure and set the timer for 80 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse. The lamb should be
falling off the bone, carefully remove to
a platter.
5 Thicken sauce by adding a little slaked
cornflour. Select Sauté and bringing to a
simmer.
3 Select Sauté and reduce the sauce to
thicken. Season with salt and pepper and
pour sauce over the shanks.
6 Season with salt and pepper, pour over
the lamb.
Serve with couscous.
Serve with mashed potato or rice. (See
page 4 and 5)
30
TUSCAN LAMB SHANKS
LAMB SHANKS WITH GARLIC AND
PORT
Serves 3 - 4
Serves 4
3
4
15ml
10
600ml
200ml
15ml
10ml
15g
5-10ml
lamb shanks
olive oil
cloves garlic, peeled and left
whole
chicken stock
Port
tomato paste
rosemary, chopped (3ml dried)
butter
salt and pepper, to taste
balsamic vinegar
/4 cup
3
15ml
10ml
1
6
250ml
60g
15ml
15ml
500ml
15ml
30ml
400g
1 Select Sauté and brown the lamb shanks,
2 at a time, in the olive oil, set aside.
2 Sauté the garlic cloves until they are lightly
browned but not burned.
3 Add the shanks, stock, Port, tomato paste,
and rosemary. Select High Pressure and
set the timer for 45 minutes. When audible
beep sounds, use Natural Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
small dried white beans or
chickpeas
lamb shanks
flour
salt and freshly ground black
pepper, to taste
olive oil
onion, sliced
cloves garlic, crushed
dry red wine
sun dried tomatoes
rosemary, chopped (or 5ml
dried)
Worcestershire sauce
beef stock
corn flour, slaked in 40ml water
flat leaf parsley, chopped
tagliatelle, cooked
1 Soak beans in water overnight, drain and
set aside.
2 Combine flour, salt and freshly ground
black pepper. Dust lamb shanks in the
seasoned flour. Select Sauté and brown
the shanks in the oil. Set aside.
4 Remove the shanks.
3 Sauté the onions and garlic for 2 minutes.
Add the shanks, beans, red wine, sundried tomatoes, rosemary, Worcestershire
sauce and stock. Select High Pressure
and set the timer for 55 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Select Sauté and bring the sauce to the
boil, allow to reduce by half.
6 Whisk in the butter, then add salt, pepper
and the balsamic vinegar to taste.
Serve the sauce over the lamb.
4 Remove the meat and beans. Skim fat
from surface of the sauce. Select simmer,
and reduce by half. Add the slaked corn
flour and simmer for 1-2 minutes.
5 Remove the meat from the bones. Discard
the bones and stir the meat and beans
into sauce mixture.
Sprinkle with parsley. Serve over
tagliatelle.
31
LAMB STEW
DESSERTS
Serves 4
15ml
1kg
2
2
65ml
1 tin
30ml
15ml
15ml
2
1
1
30ml
olive oil
lamb goulash
medium onions, sliced
cloves garlic, crushed
red wine vinegar or balsamic
chopped tomatoes
tomato paste
basil, chopped (or 5ml dried)
oregano, chopped (or 5ml dried)
bay leaves
salt and freshly ground black
pepper, to taste
red pepper, thickly sliced
green pepper, thickly sliced
parsley, chopped
POACHED PLUMS WITH ALMONDS
Recipe by Silwood School of Cookery
Serves 6
12
300ml
1
2 or 3
50g
71/2 ml
15g
perfect firm dark red skinned
plums, approx. 750g
red wine
vanilla pod
cassia or cinnamon sticks
castor sugar
cornflour
flaked almonds, toasted until
golden
1 Place the castor sugar and red wine in
the pressure cooker.
2 Wash the plums and remove any stalks.
Place the plums with the cassia or
cinnamon and vanilla pods in a single
layer in the pressure cooker, stalk side
uppermost.
1 Select Sauté and heat the oil. Brown the
lamb in the oil in batches. Set aside.
2 Sauté onions and garlic until onions are
soft, about 2 minutes.
3 Select High Pressure and set the timer
for 2 minutes. When audible beep sounds,
use Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
3 Add the vinegar and stir for 1 to 2 minutes.
4 Add the lamb, tomatoes, tomato paste,
basil, oregano, bay leaves, 250ml water,
salt and pepper to taste. Select High
Pressure and set the timer for 25 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
4 Turn over the plums. Select High Pressure
and set the timer for 2 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse. They
should still be firm enough to hold their
shape, but cooked through.
5 Add the red and green peppers. Select
Sauté and simmer, for 15 minutes until
sauce has thickened and peppers have
cooked.
5 Remove plums from the pressure cooker
and place in a single layer in a clean
baking dish. Select Sauté and bring the
liquid to the boil. Simmer for 10 minutes
to reduce and allow the flavours to infuse.
Stir in the parsley and adjust seasonings
before serving.
6 Slake the cornflour in 20ml cold water,
whisk into the hot cooking liquid. Select
Sauté and bring the mixture back to the
boil whisking continuously until thickened
and glossy.
32
QUINCE CRUMBLE
7 Pour sauce over the plums. Toss the
almond flakes over the top.
Recipe by Silwood School of Cookery
Serves 4 - 6
Serve hot, warm or chilled with Greek
yoghurt, cream or ice cream.
6
poached quinces
1 Slice poached quinces and place into a
shallow ovenproof dish.
POACHED QUINCES
Recipe by Silwood School of Cookery
Serves 4 - 6
Crumble:
6
100g
5ml
pinch
pinch
50g
50g
100g
30g
11/2 litres
250ml
2
whole quinces, picked with
stem and leaf if possible
water
sugar
juice of 3 lemons
cinnamon sticks
1 Select Sauté and heat the sugar and
water, stirring continuously until the sugar
has dissolved.
cake flour
cinnamon
nutmeg
salt
oats
sticky brown sugar
butter
finely chopped pecan or
hazelnuts
2 Peel and halve the quinces, scoop out
the pips and hard core. Place in the sugar
syrup with the lemon juice and cinnamon
sticks.
1 Sift the flour, salt, cinnamon and nutmeg
together. Add the oats and sugar. Rub in
the butter until mixture resembles coarse
crumbs. Stir in the nuts.
3 Select High Pressure and set the timer
for 45 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The
quinces should be bright pink.
2 Sprinkle the crumble over the top of the
quinces and bake in a hot oven at 180°C
until light golden brown.
Serve hot with custard or quince syrup.
RHUBARB CRUMBLE
Recipe by Silwood School of Cookery
Serves 4 - 6
4 Remove the quinces and place in a
serving dish. Select Sauté and simmer
to reduce the poaching liquid by half. Pour
the liquid (syrup) over the quinces.
200g
125ml
5ml
10ml
600g
Serve with whipped cream.
sugar
water
grated lemon rind
lemon juice
rhubarb stems cut in 2.5cm
lengths
1 Place sugar, water, lemon rind and lemon
juice into the pressure cooker. Add the
well-washed rhubarb. Select High
Pressure and set the timer for 3-4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
33
2 Place cooked rhubarb into a shallow
ovenproof dish and if necessary drain off
excess syrup and keep to serve with the
pudding later. Allow to cool.
APPLE AND BERRY COMPOTE
Recipe by Silwood School of Cookery
Serves 4 - 6
4-6
Granny Smith apples, peeled,
cored and each apple sliced
into 6 wedges
sugar
juice of 1 lemon
zest of 1/4 lemon
sweet geranium leaves
(optional)
fresh or frozen mixed berries
Crumble:
125g
125ml
375ml
pinch
butter
sugar
cake flour
salt
100g
2
1 Cream butter and sugar. Sift in the flour
and salt and rub in with fingertips until
mixture resembles coarse crumbs.
250g
1 Place the apples in the pressure cooker
with the sugar, lemon juice, zest and
geranium leaves. Select High Pressure
and set the timer for 4 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
2 Sprinkle the crumble over the top of the
rhubarb and bake in a hot oven at 190°C
until golden brown.
Serve hot with custard or rhubarb syrup.
Rhubarb grows as a straight grooved
stem, 20-30cm or longer, and up to 2.5cm
in diameter. The stem is bright pink in
colour when young and divides at the
top into finger-like stalks, which are linked
by an oval and crinkly yellow-green leaf,
shaped, rather like a webbed foot. In older
rhubarb, the stem colour deepens to red
or greeny-red, as do the veins in the leafy
top. The leaf is poisonous and the stem
has a very sour taste. Although classed
as a vegetable, rhubarb owes its
popularity to the fact that it ripens early
in the year and is used as a fruit in
northern countries when other native
fruits are scarce. It may be eaten raw
when young, but is not to everyone's
taste; it is best eaten when cooked by
itself with a sweetener or combined with
other fruits. It can also be incorporated
into desserts and used in preserves
where its distinctive, sharpish flavour is
a bonus.
2 Stir in the berries and allow to cool.
Serve with cream or ice cream.
‘SAME DAY’ CHRISTMAS PUDDING
Recipe by Silwood School of Cookery
Serves 8
Christmas is not Christmas without the
ritual of Christmas pudding served in all
its flaming glory.
As Christmas is often a very hot day, we
offer this lighter version of the traditional
pudding.
60ml
±250ml
30ml
500g
250g
250g
50g
200g
50g
10ml
34
sago
boiling water
brown sugar
dates, chopped into small
pieces
currants
raisins
cherries washed in hot water
then quartered
sultanas
mixed nuts finely chopped
mixed spice
pinch
250ml
5ml
15ml
2
15g
grated nutmeg, to taste
salt
breadcrumbs
bicarbonate of soda
brandy or fruit juice
eggs, well beaten
butter
The pudding can be made ahead of time
and reheated in the pressure cooker
before serving.
1 Place pudding bowl on rack, fill with boiling
water to come half way up the sides of
the pudding bowl. Select High Pressure
and set the timer for 5 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
1 Soak sago in water for at least 4 hours.
2 Select Sauté and bring the sago and
water to the boil. Simmer until thick and
paste like.
MOCHA CHEESECAKE
3 Combine the sugar, fruit, nuts, spices,
nutmeg, salt and breadcrumbs in a large
mixing bowl.
Serves 8
200ml
40g
500g
125ml
2
65ml
5ml
45ml
250ml
45ml
4 Add the bicarbonate of soda to the brandy/
fruit juice and combine with the beaten
eggs.
5 Melt the butter and add all to the fruit
mixture with the sago. Blend very well
together.
6 Cut a circle of greaseproof paper and
place it in the base of a 2 litre buttered
pudding bowl with rim. Make sure that
the bowl can fit into the pressure cooker,
add the pudding mixture and compress
it well. Cover the ingredients with another
circle of greaseproof paper. Place a piece
of pleated foil over the pudding bowl.
chocolate biscuit crumbs
melted butter
cream cheese, softened
granulated sugar
eggs
cream
vanilla essence
strong coffee or espresso
chocolate chips
coffee liqueur
1 Mix the chocolate crumbs and melted
butter together. Press into bottom of an
18cm (7 inch), greased springform tin.
Place in freezer until ready to use.
7 Tie the foil to the pudding bowl, under the
rim, with string, making a handle to lift it
in and out of the pressure cooker. Place
the pudding bowl onto the rack in the
pressure cooker cooking pot. Fill the
cooking pot with boiling water to halfway
up the sides of the pudding bowl.
2 Beat cream cheese & sugar until smooth.
Beat in eggs, one at a time. Beat in the
cream & vanilla.
3 Melt the coffee, chocolate chips and coffee
liqueur over a low heat, stirring
continuously. Beat into the cheese
mixture.
8 Select High Pressure and set the timer
for 60 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 Pour the mixture into the prepared crust.
5 Place the rack in the pressure cooker
cooking pot. Place a large round, metal
cookie cutter on top, add water to just
under the top of the cookie cutter.
9 Remove the pudding from the pressure
cooker, turn out, douse with warmed
brandy and ignite.
6 Using a folded strip of foil, lower the
cheesecake onto the cookie cutter. (fold
the foil ends back so you can use it to
remove the cake later)
Serve with brandy sauce.
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7 Select High Pressure and set the timer
for 12 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
JAMS
RASPBERRY AND APPLE JAM
Recipe by Silwood School of Cookery
250g
250g
500g
8 Remove the cheesecake, using the foil
strip. If there is any condensed water on
the cake, blot with paper towel.
9 Cover and refrigerate for at least 4 hours
or overnight.
grated apple flesh
raspberries
sugar
1 Sterilise 2 x 500g honey jars. Wash and
dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.
Serve each slice with a dollop of whipped
cream if desired.
2 Place the sugar on a baking sheet and
warm gently for 5 – 10 minutes in the
oven.
3 Wash apples, place wet into the pressure
cooker. Select High Pressure and set the
timer for 4 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 Add the raspberries to the apples. Select
Sauté and bring to the simmer. Select
Simmer and add the hot sugar, stir until
completely dissolved.
5 Select High Pressure and set the timer
for 3 minutes. When audible beep sounds,
use Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
6 Test to see if it has set by putting a
teaspoonful of jam on a chilled saucer. It
should wrinkle when pressed with the
finger.
7 Skim any scum off the top with a slotted
spoon. Pour the jam into the warm
sterilized jars filling to within 8mm of the
top.
Seal immediately and store in a cool, dry
place.
36
1kg
1
800ml
1,8kg
MARMALADE
MANGO CHUTNEY
Recipe by Silwood School of Cookery
Recipe by Silwood School of Cookery
oranges
lemon
water
sugar - warmed
1.5kg
10ml
10ml
250ml
600g
120g
10ml
1 Sterilise 4 x 500g honey jars. Wash and
dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.
mangoes, peeled and cubed
chilli paste
ground ginger
apple cider vinegar
warm sugar
sultanas
pickling spice
1 Sterilise 5 x 500g honey jars. Wash and
dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.
2 Squeeze the juice from the oranges and
lemon. Tie the pulp and pips in a muslin bag.
3 Remove as much pith off the peels as
you can, then cut the peel into thin strips.
2 Combine all ingredients in the pressure
cooker. Select Sauté and simmer for a
few minutes to dissolve the sugar.
4 Place the peel, juice and muslin bag into
800ml water, leave in the fridge overnight.
3 Select High Pressure and set the timer
for 10 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. Mangoes
should be tender.
5 Place mixture into the pressure cooker.
Select High Pressure and set the timer
for 35 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The fruit
should be completely soft.
4 Use the Sauté function to reduce sauce
to thicken if necessary.
6 Discard the muslin bag, but first squeeze
out all the liquid by pressing it between
2 large metal spoons (so you don’t burn
your hands)
5 Pour the chutney into the warm sterilised
jars.
Seal immediately and store in a cool, dry
place.
7 Add warmed sugar and stir until dissolved.
Select Sauté and bring to the simmer.
Simmer for 5-10 minutes until setting point
is reached.
CHUTNEY
‘Chatni’ – translates “finger licking” and
was originally an Indian relish made from
fresh fruits and spices. The British picked
up these tastes and brought them back
to Britain and Europe.
8 Pour the marmalade into the warm
sterilised jars.
Seal immediately and store in a cool, dry
place.
Chutneys are made from finely cut
ingredients, slowly cooked in vinegar,
sugar and spices and made to a savoury
jam-like mixture. Chutneys should be
matured for two (2) months before eating.
Chutneys and relishes do not have to be
tested for setting, rather boiled to thicken.
A relish is similar to a chutney but cooked
for a shorter period of time. They contain
less amounts of sugar and vinegar and
therefore don’t keep for as long.
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