1
beef stock cube
500ml
water
1 Select
Browning
and brown the beef shin
in the oil for about 5 minutes. Set aside.
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.
Serve with samp and beans
SAMP AND BEANS (UMQUSHU)
Serves 6
1
1
/
2
cups samp
3
/
4
cup
sugar beans
1
/
2
beef stock cube
100 g
meaty bones
30ml
holsum cooking fat
1 med
carrot, sliced
1
/
2
stalk celery, sliced
1 large
potato, roughly diced
salt and pepper, to taste
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.
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.
3 Season with salt and pepper to taste.
LAMB
GREEK LAMB AND
BUTTERBEAN STEW
Recipe by Silwood School of Cookery
Serves 4 - 5
1kg
lamb goulash
olive oil for frying
500g
baby onions, peeled
4
cloves garlic, crushed
1
bay leaf
a few thyme sprigs
300ml
beef, lamb or chicken stock
200ml
red wine
250ml
butter beans, soaked overnight
20ml
cornflour slaked in 35ml water
50ml
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.
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.
4 Thicken sauce by adding slaked cornflour,
select
Simmer
and bringing to a simmer.
Season and serve garnished with
chopped parsley.
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