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20
Pulled Pork
Serves 4 - 6
Sauté/brown time 5 minutes
Pressure cook time 75 minutes
•
1.5-2kg pork shoulder, trimmed slightly and cut in half (this will cook evenly)
•
1 tbsp vegetable oil
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2 x 340g bottles of your favourite BBQ sauce
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240ml water
1. Remove the lid from your Rapid Multi-Cooker XL and select the BROWN/SEAR function.
2. Allow to preheat.
3. Add the oil and the pork pieces and brown on all sides, (you may need to do this in 2 batches).
4. Pour in the bottled sauce, add the water and stir well.
5. Fit the lid and seal. Select the MEAT/STEW function and set the time to 1 hour and 15 minutes.
6. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 5 minutes.
Carefully release any pressure left inside before opening.
7. Remove the pork to a suitable serving dish, trimming off any fatty bits.
(If you prefer a crispier pulled pork, place onto a baking tray and place into a hot oven for 10 minutes).
8. Pull the pork apart using 2 forks.
9. Thicken the cooking sauce with a little cornflour mixed with water if required and spoon a little over the
pulled pork.
10. Serve with pasta or potatoes, or serve on crusty rolls with coleslaw and jalapenos.
French Onion Soup
Serves 4
This soup gets its lovely nutty brown colour from sautéing the onions beforehand, although
this does take some time, its well worth it.
Sauté/brown time 20 minutes
Pressure cook time 10 minutes
•
4 large white onions, evenly sliced
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50g butter
•
1.2 litres vegetable stock
•
1 handful of fresh sage leaves
•
2 bay leaves
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Salt and pepper
To serve – 4 thick slices of French bread, 4 slices of Gruyere cheese, fresh thyme sprigs
1. Remove the lid from your Rapid Multi-Cooker XL and select the BROWN/SEAR function.
2. Adjust the time to 20 minutes. Allow to preheat.
3. Add the butter, then the onions and sauté, stirring regularly until the onions are evenly browned and
softened.
4. Add the remaining ingredients, stir and cover with the lid. Seal and cook on the SOUP programme for 10
minutes.
5. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
Carefully release any pressure left inside before opening.
6. Ladle into ovenproof soup bowls, top with a slice of French bread and cheese, grill until golden and melted.
7. Garnish with the thyme sprigs and serve immediately.
Chocolate and Orange Volcano Pudding
Serves 6-8
Ingredients
•
100g butter, melted, plus a little extra for the dish
•
225g self-raising flour
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150g caster sugar
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75g cocoa, sifted
•
5g baking powder
•
Zest and juice of 1 orange
•
Salt
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3 medium eggs
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150ml milk
•
100g orange flavoured milk chocolate, chopped.
For the sauce:
•
300g light brown soft sugar
•
40g cocoa powder
Method
1. Lightly grease the inner pot with a little butter
2. Mix the flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt in a bowl.
3. Whisk together the orange juice, eggs, melted butter and milk in a separate bowl, then pour onto the dry
ingredients and mix until smooth. Stir in the chocolate chunks then pour into the cooking bowl.
4. Make the sauce by mixing 420ml of boiling water with the brown sugar and cocoa powder. Pour the sauce
carefully over the mixture in the cooking pot. Cover and cook on SLOW COOK HIGH for 3 hours until firm
and risen. Ensure the steam release valve is set to open.
5. Serve hot with pouring cream or vanilla ice cream.
Porridge
Serves 2
Pressure cook time 8 minutes
•
130g Jumbo or whole oats
•
800ml milk of your choice
•
Pinch of salt
1. Place the 3 ingredients into the inner bowl and stir to combine.
2. Fit and seal the lid, place the Pressure release valve into the closed position and select the BEANS/CHILI
function.
3. Add a time of 8 minutes and allow to cook.
4. Once the unit has finished cooking, carefully vent the unit and remove the lid.
5. Ladle into warm bowls.
6. Serve with a selection of fresh berries, chopped nuts, dried fruits and or honey.
CKSTPCEC8801_19SERB1 (LA) Recipe Book.indd 20-21
9/4/19 9:16 AM
