Aeg EPC6000 User Manual
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Hirdetés
Hirdetés
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 • • • • • • • • • • • 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. 15 6 7 8 The sealed cooking pot prevents vitamins and minerals from boiling away. Nutrients and vitamins are retained in the cooking process. 16 9 10 17 BEFORE FIRST USE Remove all packaging materials and promotional labels from your pressure cooker. 18 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 2 3 3 3 4 4 6 6 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. 35 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. 37 ">
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