PRESSURE COOKING

THE AUSTRALIAN

Pressure Cooking The new way to cook fast

The pressure cooker is back – our grandmothers used it often, but modern cooks have just rediscovered this amazing kitchen appliance. A soup or stew that would normally take 2 hours to cook will be tender and delicious in just 40 minutes.

Whole pieces of meat such as corned beef and pickled pork are cooked to perfection in a fraction of their usual time. Tagines, curries and casseroles can now be prepared in less than an hour. Even steamed puddings and long-cooked fruit such as quinces can be cooked in next to no time. These new recipes will bring your family back to the table to savour a host of tender, flavoursome meals.

CONTENTS the pressure cooker soups chicken beef & veal lamb pork desserts pressure cooker chart glossary conversion chart index

6 10 48 70 108 146 172 192 194 197 198

BEEF & VEAL

spicy chickpea and lentil soup 1 cup (200g) dried chickpeas (garbanzo beans) 2 teaspoons olive oil 1 medium brown onion (150g), chopped finely 3 cloves garlic, crushed 4cm (1½-inch) piece fresh ginger (20g), grated 2 teaspoons smoked paprika 1 teaspoon each ground cumin and coriander ½ teaspoon dried chilli flakes 410g (13 ounces) canned crushed tomatoes 3 cups (750ml) water 3 cups (750ml) chicken stock 2 celery stalks (300g), trimmed, sliced thickly 470g (15 ounces) pumpkin, cut into 1cm (½-inch) pieces 1 cup (200g) red lentils, rinsed, drained 2 tablespoons lime juice ½ cup coarsely chopped fresh coriander (cilantro)

1 Place chickpeas in medium bowl, cover with cold water; stand overnight. Rinse under cold water; drain.

2 Heat oil in 6-litre (24-cup) pressure cooker; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.

Add undrained tomatoes, the water, stock and chickpeas; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.

3 Release pressure using the quick release method (page 8); remove lid. Add celery, pumpkin and lentils; secure lid. Bring cooker to high pressure.

Reduce heat to stabilise pressure; cook 5 minutes.

4 Release pressure using the quick release method (page 8); remove lid. Stir in juice and coriander; season to taste.

prep + cook time 40 minutes (+ standing) makes 2.5 litres (10 cups) nutritional count per 1 cup 2.4g total fat (0.4g saturated fat); 568kJ (136 cal); 17.2g carbohydrate; 8.5g protein; 6.1g fibre tips If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze.

chicken, pear and sage stew 1 tablespoon olive oil 4 chicken thigh cutlets (800g) 40g (1½ ounces) butter 1 medium leek (350g), sliced thinly 2 cloves garlic, crushed ¹⁄³ cup (80ml) verjuice ¾ cup (180ml) chicken stock 8 fresh sage leaves 2 medium parsnips (500g), quartered 2 medium firm pears (460g), peeled, cored, quartered ¼ cup loosely packed fresh sage leaves, extra

1 Heat oil in 6-litre (24-cup) pressure cooker; cook chicken, in batches, until browned. Remove from cooker.

2 Melt half the butter in cooker; cook leek and garlic, stirring, until leek softens. Return chicken to cooker with verjuice, stock and sage; secure lid.

Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.

3 Release pressure using the quick release method (page 8); remove lid. Add parsnip and pear; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 5 minutes.

4 Meanwhile, melt remaining butter in small frying pan; cook extra sage leaves until bright green and crisp. Drain on absorbent paper.

5 Release pressure using the quick release method (page 8); remove lid. Season to taste. Serve stew sprinkled with crisp sage leaves.

prep + cook time 30 minutes serves 4 nutritional count per serving 33.5g total fat (12.7g saturated fat); 2199kJ (526 cal); 26.2g carbohydrate; 27.4g protein; 6.3g fibre tips If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Make sure you use firm pears for this recipe or they will become mushy. Store crisp sage leaves in an airtight container for up to two days. Stew suitable to freeze.

10

Chicken

chinese chicken 1.6kg (3¼-pound) whole chicken 1 cup (250ml) light soy sauce 1 cup (250ml) chinese cooking wine ¹⁄³ cup (75g) firmly packed light brown sugar 5cm (2-inch) piece fresh ginger (25g), sliced thinly 4 cloves garlic, sliced thinly 2 star anise 1 cinnamon stick 5cm (2-inch) strip orange rind 1 litre (4 cups) water 625g (1¼ pounds) baby buk choy, leaves separated 2 green onions (scallions), sliced thinly

1 Rinse chicken under cold water; pat dry.

Tuck wing tips under; tie legs together with kitchen string.

2 Combine sauce, wine, sugar, ginger, garlic, star anise, cinnamon, rind and the water in 8-litre (32-cup) pressure cooker; place chicken, breast-side down in cooker. Secure lid; bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes.

3 Release pressure using the quick release method (page 8); remove lid. Remove chicken, cover; stand 10 minutes.

4 Meanwhile, add buk choy to cooking liquid; simmer, uncovered, until buk choy wilts.

5 Cut chicken into pieces, serve with buk choy.

Drizzle with some of the cooking liquid; sprinkle with onion.

prep + cook time 45 minutes serves 6 nutritional count per serving 21.7g total fat (6.7g saturated fat); 1868kJ (447 cal); 20g carbohydrate; 30.4g protein; 1.9g fibre tips If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze.

thai beef and coconut curry (cont’d)

14

Beef & veal

Process curry ingredients to a smooth paste.

Toast coconut in a saucepan on the stove top.

Cook beef in batches until browned.

Beef & veal

15

lamb

lamb navarin 1 tablespoon olive oil 4 lamb neck chops (680g), trimmed 1 large brown onion (200g), chopped finely 2 cloves garlic, crushed 410g (13 ounces) canned diced tomatoes ½ cup (125ml) water 8 baby brown onions (200g) 500g (1 pound) baby new potatoes, halved 400g (12½ ounces) baby carrots, trimmed, peeled 1 cup (120g) frozen peas 2 tablespoons coarsely chopped fresh flat-leaf parsley

1 Heat oil in 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.

2 Cook chopped onion and garlic in cooker, stirring, until onion softens. Return lamb to cooker with undrained tomatoes and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 15 minutes.

3 Meanwhile, peel baby onions, leaving root ends intact.

4 Release cooker pressure using the quick release method (page 8); remove lid. Stir in potato and onions, top with carrots; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 5 minutes.

5 Release pressure using the quick release method (page 8); remove lid. Add peas; simmer, uncovered, until peas are tender and season to taste. Serve sprinkled with parsley.

prep + cook time 40 minutes serves 4 nutritional count per serving 21.9g total fat (8.3g saturated fat); 1994kJ (477 cal); 31.2g carbohydrate; 34g protein; 9.6g fibre tips If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze.

Lamb

19

desserts

chocolate selfsaucing puddings 45g (1½ ounces) butter ¹⁄³ cup (80ml) milk ½ cup (110g) caster (superfine) sugar ²⁄³ cup (100g) self-raising flour 1 tablespoon cocoa powder ¹⁄³ cup (75g) firmly packed light brown sugar 1 tablespoon cocoa powder, extra 1 cup (250ml) boiling water

1 Grease four 1-cup (250ml) ovenproof dishes.

2 Melt butter with milk in medium saucepan.

Remove from heat; stir in caster sugar then sifted flour and cocoa. Divide mixture between dishes.

3 Sift brown sugar and extra cocoa into small bowl; spoon over pudding mixture in dishes.

Carefully pour the boiling water over mixture.

Cover dishes tightly with foil. Place 1½ cups (375ml) water in 8-litre (32-cup) pressure cooker.

Place dishes in cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 12 minutes.

4 Release pressure using the quick release method (page 8); remove lid. Remove dishes from cooker.

Stand puddings 5 minutes before serving.

prep + cook time 30 minutes serves 4 nutritional count per serving 10.8g total fat (6.9g saturated fat); 1584kJ (379 cal); 65.2g carbohydrate; 4g protein; 1.1g fibre tips If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze. serving suggestion Serve puddings with ice-cream or drizzled with a little thickened (heavy) cream.

Desserts

23

orange creme caramel 1 cup (220g) caster (superfine) sugar ½ cup (125ml) water 300ml (9½ ounces) thickened (heavy) cream 1¼ cups (310ml) milk 2 teaspoons finely grated orange rind 3 eggs 2 egg yolks 1 teaspoon vanilla extract ¼ cup (55g) caster (superfine) sugar, extra 1 Combine sugar and the water in medium heavy-based frying pan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture is a deep caramel colour. Remove from heat; allow bubbles to subside. Pour toffee into 1.25-litre (5-cup), 16cm (6¼-inch) round ovenproof dish.

2 Combine cream, milk and rind in medium saucepan; bring to the boil.

3 Meanwhile, whisk eggs, yolks, extract and extra sugar in large bowl. Whisk hot milk mixture into egg mixture. Strain mixture into dish; cover tightly with foil.

4 Place steamer basket in 6-litre (24-cup) pressure cooker; add 1½ cups (375ml) water. Place dish on a tea towel; use tea towel to lower dish into basket in cooker. Fold tea towel overhang over top of dish; secure lid of cooker. Bring cooker to low pressure. Reduce heat to stabilise pressure; cook 30 minutes.

5 Release pressure using the quick release method (page 8); remove lid. Remove dish from cooker; cool 15 minutes. Refrigerate overnight.

6 Gently ease crème caramel from side of dish; invert onto deep-sided serving plate.

prep + cook time 45 minutes (+ cooling & refrigeration) serves 4 nutritional count per serving 38.6g total fat (23g saturated fat); 2888kJ (691 cal); 75.2g carbohydrate; 10.8g protein; 0g fibre tips If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze. serving suggestion Serve with whipped or double cream and orange segments.

Desserts

25

butterscotch apples ½ cup (110g) firmly packed light brown sugar ½ cup (125ml) apple juice 4 large green apples (800g), peeled, quartered, cored ½ cup (125ml) pouring cream 45g (1½ ounces) butter 1 Combine sugar and juice in 6-litre (24-cup) pressure cooker. Add apples; turn to coat in mixture. Secure lid; bring cooker to low pressure.

Reduce heat to stabilise pressure; cook 6 minutes.

2 Release pressure using the quick release method (page 8); remove lid. Remove apples from cooker; transfer to serving plates.

3 Add cream and butter to cooker; simmer, stirring occasionally, about 5 minutes or until sauce is thickened slightly. Serve apples drizzled with sauce.

prep + cook time 20 minutes serves 4 nutritional count per serving 22.9g total fat (15g saturated fat); 1693kJ (405 cal); 47.4g carbohydrate; 1.2g protein; 2.8g fibre tips If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze. serving suggestion Serve with pouring cream.

26

Desserts

golden syrup dumplings 1¼ cups (185g) self-raising flour 30g (1 ounce) butter ¹⁄³ cup (115g) golden syrup (or treacle) ¹⁄³ cup (80ml) milk golden syrup sauce 30g (1 ounce) butter ¾ cup (165g) firmly packed light brown sugar ½ cup (175g) golden syrup (or treacle) 1²⁄³ cups (410ml) water 1 Sift flour into medium bowl; rub in butter. Stir in golden syrup and milk in two batches.

2 Make golden syrup sauce.

3 Drop rounded tablespoonfuls of mixture into sauce; secure lid of cooker. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 8 minutes.

4 Release pressure using the quick release method (page 8); remove lid. Serve dumplings with sauce. golden syrup sauce Combine ingredients in 6-litre (24-cup) pressure cooker; simmer, stirring, until sugar dissolves and sauce is hot.

prep + cook time 35 minutes serves 4 nutritional count per serving 13.6g total fat (8.7g saturated fat); 2784kJ (666 cal); 127.9g carbohydrate; 5.6g protein; 1.8g fibre tips If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze. serving suggestion Serve with pouring cream or ice-cream.

Desserts

27

maple syrup and date puddings ²⁄³ cup (90g) dried seedless dates ²⁄³ cup (160ml) boiling water ½ teaspoon bicarbonate of soda (baking soda) 45g (1½ ounces) butter ¹⁄³ cup (75g) firmly packed light brown sugar 1 tablespoon maple syrup 1 egg 1 egg yolk ²⁄³ cup (100g) self-raising flour ¹⁄³ cup (50g) plain (all-purpose) flour maple sauce 2 tablespoons maple syrup 1 tablespoon light brown sugar 2 tablespoons water 20g (¾ ounce) butter

1 Grease four 1-cup (250ml) ovenproof dishes.

2 Combine dates, the water and soda in food processor bowl; stand 5 minutes. Process date mixture until smooth. Add butter, sugar, syrup, egg and yolk; process until combined. Add sifted flours; process until combined.

3 Divide mixture between dishes; cover tightly with foil. Place 1½ cups (375ml) water in 8-litre (32-cup) pressure cooker. Place dishes into cooker; secure lid of cooker. Bring cooker to high pressure.

Reduce heat to stabilise pressure; cook 10 minutes.

4 Meanwhile, make maple sauce.

5 Release cooker pressure using the quick release method (page 8); remove lid. Remove dishes from cooker. Turn puddings onto serving plates; serve drizzled with sauce. maple sauce Combine ingredients in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat.

Simmer, uncovered, about 4 minutes or until thickened slightly.

prep + cook time 40 minutes serves 4 nutritional count per serving 16.6g total fat (9.7g saturated fat); 2057kJ (492 cal); 76.6g carbohydrate; 6.8g protein; 3.6g fibre tips If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze.

28

Desserts

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