Here's a really simple but delicious one to start the ball rolling.
Serves 6
6 peeled green pears (keep the stem) 1 vanilla pod 2 cloves 150 grams castor sugar 1 wine glass of good red wine
Method: Add the red wine, sugar, vanilla and cloves in your pressure cooker swirl around until sugar dissolves. Place the peeled pears (sitting upright) in the pressure cooker pop on the lid. Bring to pressure, then cook on medium heat for 5 to 7 minutes (depending how big the pears are). This dessert is best made in advance. Serve cold with vanilla ice cream. For presentation, when serving, place a small mint leaf on top at the base of the pear's stem. Enjoy
This one is for chicken and ginger lovers. You can walk through the front door and be sitting down to a delicious meal in less than 25 minutes. Simple and delicious served with plain rice, or mashed or steamed potatoes.
Serves 4
1 chicken cut into pieces 1 large onion - finely diced 1 good piece of fresh ginger - finely grated ¼ cup dry sherry ¼ cup soya sauce ¼ cup water
Method: Heat pressure cooker (lid off) with some oil. Brown pieces of chicken. Sprinkle the chicken with the onion and the ginger. Mix well, then add sherry, soya sauce and water. Close the lid, when full pressure is reached, reduce the heat and cook for 8 minutes (10psi) or about 6 minutes for higher pressure (15psi) cookers. Add pepper and salt to taste.
Here is a really nice Ratatouille that is simply delicious with steamed fish or grilled meat or just on its own
Serves 4
400g squash, diced 500g eggplant, chopped 4 tomatoes, chopped 1 red capsicum, chopped 2 onions, chopped 1 tsp salt 3 cloves garlic, minced 1 tbsp olive oil ½ tsp dried thyme ½ tsp ground pepper 1 green capsicum, chopped 2 tsp dried basil
Method: Heat pressure cooker (lid off) with olive oil and sauté onion and garlic. Add all the vegetables, except the tomatoes. Cook vegetables until soft. Add tomatoes. Cover the pressure cooker and bring up to full pressure. Reduce the heat and cook for 5 minutes. Cool naturally.
For those who like a nice curry. Serve with steamed rice. Serves 4
500gms diced Beef chuck steak Large glug of olive Oil 2 to 3 large potatoes diced 2 ½ tablespoon Curry Powder mild 1 tablespoon grainy wine mustard 2 large onions chopped 2 cloves Garlic chopped 1 can of Coconut Milk 1 jar of tomato sauce (pasta sauce)
Method: Heat pressure cooker (lid off), add oil then onions & garlic and caramelise, add mustard, potatoes and cook for a further 1 minute then add diced beef and brown. Next add curry powder and cook for 1-2 minutes. Finally pour in tomato sauce and coconut milk. Put lid on the pressure cooker and cook for 10 minutes.
Here is a delicious beef dish. Serve with noodles, rice or steamed potatoes.
Serves 5 or 6
900 gm. round steak, cut into 2-3cm pieces
1 cup dry red wine
1/2 cup beef stock
2 carrots, sliced 1/2 cm thick
3 slices of bacon
1/2 tsp. thyme
225 gm fresh mushrooms, quartered
2 Tbs. flour
12 sm. pearl onions or 1 lg. onion, chopped
1/4 tsp. basil
2 cloves garlic, minced
Method: Slice bacon into 1 cm pieces and fry in cooker. Add onion and cook 2 minutes. Add Round steak and brown meat 5 minutes. Stir in flour and blend thoroughly. Stir in wine, Beef stock and seasonings. Close the lid. Cook for 20 minutes. Remove the lid. Add carrots and mushrooms. Close the lid. Cook for 5 minutes. Remove the lid.
Method: Slowly simmer cream, milk, sugar and vanilla.Stir to combine well. Remove from heat then add chocolate pieces to melt.The mixture should look like a chocolate sauce. Whisk egg yolks until pale then slowly stream into chocolate mixture.Pour into round porcelaine dish then place in pressure cooker on trivet with 4 cups of water. Cook on high pressure for 30 minutes. The custard should wobble in the center when ready.Serve with fresh strawberries..
Here is a yummy Christmas special. Delicious with the following Brandy Custard Sauce.
SUGAR & SPICE Christmas FRUIT PUDDING
Recipe by chef Dale Sniffen
Serve hot or cold with fresh summer fruits
Preparation time:1 hour
Marinating time:12 hours
Steaming time:1.45 hours pressure-cooked
Bowl volume:6 cups
Serves:8 to 10 people
Mix and marinade the fruit
350gm any dried fruit mix, roughly chopped
150gm glace fruit
3 tbsp brandy
Toss everything together and allow all this to soak for 15 minutes but 12 hours is best.
Pudding base
250gm unsalted butter
1¼ cup packed brown sugar
4 / 55gm eggs
1 cup plain flour sifted
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground all spice
½ teaspoon bicarbonate soda
2 cups minced whole meal bread
Beat butter and sugar until smooth and creamy. Beat in 1 egg at a time with a tablespoon of flour after each egg added until all the eggs been incorporated. Fold in the rest of the flour and spices with the soda and the minced bread. Stir in the marinated fruit and combine well.Line your steaming bowl bottom with glad bake and butter on the edges. Pour in pudding mixture to the top and give the full bow a few taps to remove any air. Cover the top of the pudding with glad bake and wrap the entire bowl in alfoil. Place into your steamer and away you go.Check from time to time the water level and make sure the water reaches half way up the sides of the bowl during the steaming process.Check for doneness with a bamboo skewer. (Should be clean when testing in the middle)
Allow the pudding to rest to room temperature before turning out and serving.Garnish with ½ cup icing sugar and 1-teaspoon milk stirred through pour over and allows setting in the fridge, if serving it cold.
Brandy Custard sauce
Recipe by chef Dale Sniffen
Preparation time:20 minutes
Utensil list:Double boiler Makes 500ml
Prep list
3 egg yolks
1 tbsp custard powder
60gm / or 1/3 cup caster sugar
Pinch of salt
500 ml slowly simmering milk
1½ teaspoon brandy or any liqueur
Whisk in a large stainless bowl yolks, custard powder, sugar and salt until smooth.Slowly add simmering milk 100ml at one time to the yolk mixture.Repeat until all the milk has been successfully incorporated.Transfer to a lightly simmering double boiler and with a beach wood spoon paddling back and forth until the sauce thickens and coats the back of the spoon.Remove from heat and add the brandy or whatever liqueur takes you fancy.Serve warm over your steamed pudding.
Another classic & delicious curry. Serve with rice.
Recipe by Dale Sniffen Serves 6 to 8 Marinating time: 6 to 12 hours Preparation time:25 minutes Cooking time:35 minutes Makes:Round oven dish 18cm / 20cm
Ingredients:
1 kg diced lamb shoulder meat trimmer of all fat / 2cm cubed
3 tbsp lemon juice
1-cup natural yoghurt
1-teaspoon sea-salt
2 cloves crushed garlic
1 tbsp crushed ginger
(Marinate all the above for at least 6 hours before cooking)
Prep list:
2-tbsp cumin seeds crushed
2 fresh bay leave
8 cardamom pods / crushed
4 tbsp Olive oil
1 white onion diced
2-teaspoon ground coriander seeds
1-teaspoon chilli powder(2 if you like it hot!)
200 ml beef stock
1 / 400gm tomato puree / (no seeds of shin)
2 – tbsp tomato paste
½ cup chopped coriander leaves
How to build a curry Heat up a large heavy pot on low heat and dry fry cumin seeds, bay and cardamom pod until fragrant. (2 minutes)
Add coriander seeds, chilli and olive oil then sauté onion with out colouring them.Add marinated lamb and stir in well and the lamb starts to cook.Stir in stock, tomato puree, paste and lock up to full pressure for 20 minutes then slow it down to a whisper, on low heat for further 15 minutes.Cold-water pressure release then season to taste.
Season to taste with sea-salt & pepper and coriander leaves on top for garnish.Serve with rice
Simple and delicious with meat, cold meat or fish.
Serves 6
1 tbsp oil
1 tbsp butter
1 diced onion
2 cups long white rice
3 cups chicken stock
3 tbsp frozen peas
Method
Heat pressure cooker with oil and butter, sauté onion until transparent, add rice and mix well. Add chicken stock and peas, and bring to boil, close the lid, reduce the heat and cook for 6 minutes. Let pressure cooker to cool down slowly for about 6 minutes.
( the chicken stock can be replaced by water and 3 tsp of chicken powder)
1 cup of fish stock or white wine (salitage or course)
Method
Take your fish fillets (dry them with paper towel), rub olive oil onto them and season lightly. Then add 1 cup of fish stock or white wine, spring onions, ginger and orange zest & juice into your pressure cooker, place fish into the steamer basket pop the lid on and bring up to pressure cook for 7 minutes. Serve on top of a undressed garden salad, the sauce will dress it “beautifully”.
Serves: 4/5 Preparation time: 20 min Cooking time: 25 to 35 min(depending on pressure cooker max. pressure, 15 to 8 psi )
Ingredients:
1 kg Chicken pieces
¼ cup Olive or Peanut Oil 250g diced (smoked) Bacon 2 medium Brown Onions, sliced 2 Garlic cloves, crushed 500ml Red Wine 2 tbsp Flour 1 or 2 Bay leaves 200g small white mushrooms 1 cup chopped Parsley 3 small potatoes per person Salt & Pepper 2 tbsp Cognac (optional)
Method:
Heat oil in your pressure cooker (lid off) and brown the chicken pieces in batches, set aside. Brown the bacon pieces and sliced onions. Add chicken, sift over flour, mix well. (Pour Cognac and lit).Cover with red wine, then add salt, pepper, Bay leaves, bring to boil and lock your pressure cooker.After reaching pressure, cook on reduced heat for 25 to 35 minutes.5 Minutes before end, open pressure cooker (quick release method) and add the mushrooms. Close and finish cooking. Steam potatoes (in separate pressure cooker) and serve with chopped parsley.
In a 6 ltr. pressure cooker sprayed with Pam, sauté the carrots, onions and celery till limp. Dust with the flour. Add all remaining ingredients and cook under high pressure for 5 minutes. Remove from heat, let pressure drop naturally, remove lid carefully and enjoy!
In a pressure cooker brown the meat on high heat.Add beef broth and water to make 4 cups of liquid. Add beef bouillon crystals to taste, about 2 Tbs. Pressure cook for 15 minutes then allow to cool down so you can open cooker. Add noodles cook until thickened. Put over mashed potatoes and enjoy.
