RECIPES
You can use the cooking juices from the cooking to make gravy. Use a slotted spoon and ladle out
all the meat and vegetables, and put them into a
separate serving platter. In a small bowl, mix half a cup of water with 1 tbsp of flour and mix until it
becomes a runny white goo. Stir it while slowly pouring in the flour mixture and keep stirring and
simmering until the gravy becomes a nice thick consistency.
Serve your pot roast over mashed potatoes or some pasta or with a side of roasted potatoes. Top
with the fresh gravy.
ST. PATRICK’S BANGERS AND MASH
Ingredients
1 Package of 6-8 Bangers
5-6 Baking Potatoes (Peeled and Diced)
1 Cup Milk
1/2 Cup Butter
Salt & Pepper
1 Whole Onion (Sliced into rings)
FOR THE POTATOES:
1/2 Cup Sour Cream
1/2 Cup Parmesan Cheese
OTHER EQUIPMENT:
Potato Masher
Sheet of Foil
Directions
Peel and dice potatoes and place in bottom of pressure cooker pot. (You can leave the peels on,
just scrub them real well if you do.) Lightly toss with salt and pepper. Add the cup of milk. Slice
tabs of butter and place them over the potatoes. Carefully lay a sheet of foil over the potatoes and
place sausages onto the foil and make sure they do not risk rolling off. Top the sausages with
onions.
Close lid and secure into place. Adjust the pressure valve to “AIRTIGHT” and program the pressure
cooker for 20-minutes. The 20-minutes will begin to count down and the internal hot pressure will
continue to cook the food.
Once the allotted time has expired, the machine will beep and go to keep warm automatically. You
can choose to either release all pressure manually by turning the valve to Exhaust or let it drop
down naturally. When all pressure has released, the float valve will drop down and allow you to
turn and open the lid.
Remove the sausages in the foil. You’ll notice that the sausages are cooked but look grey.
Now onto the potatoes. Start mashing them carefully with a potato masher directly inside the
pressure cooker pot - avoid scratching the non-stick of the inner pot. Add more milk, salt or butter
if you prefer to get potatoes to desired consistency. To serve, you may slice the sausages instead of
leaving them whole if you prefer.
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