P·24
RECIPES FOR PRESSURE COOKING
Chicken and egg croquettes
Ingredients (4-6 people):
For 6-8 people: 1 chicken thigh
2-3 eggs 1 onion
1 leek 1 carrot
1 spring onion 135 gr. flour
Flour, beaten egg and breadcrumbs 1/2 l. of milk
Water Extra virgin olive oil
Salt Nutmeg
Parsley
Instructions
In the pressure cooker with water and salt, cook chicken with leek, onion and carrot. Close the lid
and cook for 20-25 minutes. When chicken is tender, separate from bones and skins and mince.
Boil the eggs in a small saucepan with water and salt for 10 minutes.
Chop the onion and fry in a pan with oil over medium heat. Add flour and stir with a whisk until
lightly browned. Take 1/2 l. of milk and stir well and add the same amount of broth, stirring
constantly. Work the dough over low heat. Sprinkle with grated nutmeg. Add the béchamel
sauce to the chicken together with chopped eggs. Mix well and cook over low heat for 20 to
25 minutes. Pour batter to a source and allow it to cool down.
Once the dough is cold, cut and shape into croquettes, roll them in flour, then in eggs and
breadcrumbs and fry in a pan with hot oil.
When they are done, remove them from the pan to a plate covered with absorbent (or a tis-
sue) to drain the excess oil.
Serve
Cake in a pressure cooker
Ingredients (8 people):
1 ½ flour
1 cup sugar
1 egg
½ cup oil
1 cup milk
1 teaspoon of vanilla extract
For the glaze:
200 g of powdered sugar
10 tablespoons of water (about 75 ml)
Instructions
Put eggs in a mixer and mix until smooth and frothy with as much as twice of its initial volume.
Mix the eggs with sugar and oil, slowly add flour alternately with milk until smooth and lump-
free. Add the vanilla essence. Pour the mixture to a previously greased Bonio biscuit mould.
Place the mould inside of the pressure cooker and put the lid on and leave at high heat for 2
minutes, then lower the intensity of the fire and let it cook for 40-45 minutes. Leave it for 10
minutes with fire turned off and check if the cake is baked with a knife, if it comes out dry, the
cake is ready. Remove and unmould on a wire rack. Preparation of the glaze: Mix water with
sugar and stir until completely integrated. Once we have the icing ready we can cover the
cake. Place the cake on a rack. It is important to pour the glaze at once and at the centre of
the cake. Let it cool down at room temperature.
Ready for serving.
Summary of Contents for San Ignacio COOKCHEF
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