38
Ginger Chicken with Baby Snow
Peas
Serves 8
1 tbsp honey
2
1
⁄
2
tsp rice wine vinegar
1
⁄
2
cup ginger syrup
2 tsp sesame oil
2cm piece of ginger, halved
1 red chilli, halved
4 cloves garlic, peeled, whole
1 tsp rock salt
1
⁄
2
cup chicken stock
2kg chicken drumsticks
2 tbsp soy sauce
1 tbsp corn flour
500g baby snow peas
1 cup shallots, peeled and thinly sliced,
to serve
1.
Place the honey, vinegar, ginger syrup, oil,
ginger, chilli, garlic, salt, chicken stock and
chicken into the removable cooking bowl
and mix until completely coated.
2.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
3.
Turn the selection control dial to ‘Soups,
Stews’ or 24 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
4.
Turn the pressure release valve to the
venting position and remove lid once
depressurised.
5.
Remove the chicken and set aside. Drain
the liquid in the removable cooking bowl
through a sieve into another bowl.
6.
Turn the selection control dial to Saute. Wait
around 2-3 minutes for the unit to heat.
7.
Place the now-sieved liquid back into the
removable cooking bowl.
8.
In a separate bowl, blend the corn flour
with the soy sauce and then add to the
removable cooking bowl and simmer for
about 4 minutes. Add snow peas and
simmer for another minute.
9.
Serve over chicken, topped with fresh
shallots.
TIP:
You can find ginger syrup in the
cordial section of major supermarkets.
Three Bean and Vegetable Stew
Serves 8
2 tbsp olive oil
40g butter
4 cloves garlic, peeled, minced
2 brown onions, thinly sliced
2 tbsp tomato paste
2 carrots, peeled, diced
2 stalks celery, diced
2 potatoes, peeled, diced into 2cm pieces
420g can red kidney beans, drained, rinsed
420g can butter beans, drained, rinsed
420g can chickpeas, drained, rinsed
4 cups vegetable stock
420g can diced tomatoes
1 bunch parsley, washed, roughly chopped
1 bunch basil, washed, roughly chopped
1 bay leaf
2 tsp flaked salt
1 tsp ground white pepper
100g grated parmesan, to serve
1
⁄
2
bunch parsley washed, roughly
chopped, to serve
Sour cream (to taste), to serve
1.
Turn the selection control dial to Sauté to
commence cooking.
2.
Add oil and butter and let heat. Add the
onion and garlic and sauté until golden
brown. Once sautéing is complete, turn the
dial back to OFF.
3.
Add the tomato paste, carrots, celery,
potatoes, beans, vegetable stock,
tomatoes, parsley, basil, bay leaf and salt
and pepper into the removable cooking
bowl and stir well to combine.
4.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5.
Turn the selection control dial to ‘Soups,
Stews’ or 24 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
6.
Turn the pressure release valve to the
venting position and remove lid once
depressurised.
7.
Top with fresh parsley, sour cream and
grated parmesan cheese.
