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1 (2- to 2½-pound) snapper, cleaned, head and tail removed
coarse salt and freshly ground black pepper
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
¼ cup coconut milk
2 cloves garlic, smashed
1 Thai chili pepper, sliced
1 tablespoon brown sugar
3 tablespoons fresh gingerroot, minced
1 lime, zested and juiced and remainder roughly chopped
½ cup fresh cilantro leaves, divided
2 scallions, divided
¼ cup fresh basil
1 cup fish stock
Thai Steamed Snapper
Directions
1. Make four diagonal slices on both sides of the fish, 1-inch apart. (This will help with even
cooking and greater flavor.) Season the fish with coarse salt and freshly ground black pepper.
2. In a small mixing bowl, combine the sesame oil, soy sauce, coconut milk, garlic, chili pepper,
brown sugar, ginger, lime zest and juice.
3. Stuff the cavity of the fish with half the cilantro, half the scallions, basil and the chopped lime pieces.
4. Pour the fish stock into the cooker. Place the fish on a heatproof steamer rack that will fit into the
pressure cooker. Pour the sesame oil mixture over the fish and lock the lid in place.
5. Pressure cook on LOW for 7 minutes.
6. Release the pressure using the QUICK-RELEASE method and carefully remove the lid.
7. Remove the fish to a platter and return the pressure cooker to the BROWN setting. Reduce the
sauce in the cooker until it thickens slightly and pour the steaming sauce over the fish. Garnish with
the remaining scallions and fresh cilantro.
Serves 4 to 6
Custard:
¾ cup milk
¾ cup heavy cream (plus more for serving if desired)
½ cup granulated sugar
1 teaspoon pure vanilla extract
pinch ground nutmeg
1 teaspoon ground cinnamon
3 eggs
Bread Filling:
1½ teaspoons granulated sugar
1½ teaspoons ground cinnamon
6 to 8 thick slices stale Texas toast or brioche
3 ounces butter, softened
½ cup walnuts, chopped
½ cup raisins
Icing
:
4 ounces cream cheese, room temperature
3 tablespoons confectioners’ sugar
3 tablespoons heavy cream
¼ teaspoon lemon zest
½ teaspoon vanilla extract
Cinnamon Bun Bread and Butter Pudding
Directions
1. Grease a 1½-quart ceramic soufflé dish or 7-inch metal baking pan with butter.
2. Combine the milk, heavy cream, sugar, vanilla extract, nutmeg, and 1 teaspoon of cinnamon in
a saucepan and bring to a simmer, stirring to dissolve the sugar. Lightly beat the eggs in a bowl.
Temper the eggs into the milk mixture by adding a little milk to the eggs, beating, and then adding
the eggs back into the milk mixture.
3. Combine the tablespoon of sugar with the tablespoon of cinnamon. Butter each slice of bread
and then sprinkle the cinnamon sugar on top. Cut the slices into quarters or chunks.
4. Toss the buttered and sugared bread pieces, the walnuts and the raisins together in a large bowl.
Transfer the mixture to the soufflé dish. Pour the milk custard over the bread and press down to help
the bread absorb the custard. Let the pudding sit until most of the liquid has been absorbed – about
20 minutes. Wrap the soufflé dish tightly with aluminum foil.
5. Place a trivet or steamer rack in the pressure cooker and add 2 cups of water. Lower the soufflé
dish into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip
about 2-inches wide by 24-inches long). Lock the lid in place.
6. Pressure cook on HIGH for 25 minutes.
7. Let the pressure drop NATURALLY and carefully remove the lid. Remove the pudding from the
cooker and let it cool.
8. Beat or whisk the ingredients for the icing together and drizzle over the top before serving.
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Serves 8
Содержание K41143
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