RECIPES
Note: If you are making a really large, almost full pot, the pressure cooker will take quite a while to
heat up everything inside and come to pressure, about 20 to 30-minutes to build up pressure.
Once the pressure has been reached the 10-minutes will begin to count down. Once the 10-
minutes have reached 0, the cooker will automatically beep and go to keep warm.
Using a dish rag, carefully release the pressure by turning the Pressure Valve to “Exhaust”. Once the
pressure has been completely released, the float valve will drop which will release the locking
mechanism on the lid. Now you can turn the lid to unlock it. Give everything a good stir. When the
soup is ready to serve, you can add the kale and let the heat of the soup cook it just slightly. It will
take less than a minute. Add salt and pepper to taste as you serve.
(This step is optional). Use an Immersible Hand Blender and in the soup mixture. Give it a few
pulses to blend the soup into a smooth creamy texture. Now add the chopped carrots, potatoes
and ham to the soup. Add salt and pepper.
Place Ham Hock back in and shut the lid. (Don’t let the soup sit idle for too long because it will
thicken as it sits and keeps warm. If it becomes too thick, add water or chicken stock.)
Program pressure cooker to cook for another 5-minutes.
If the soup mixture is too thick, the machine might have a hard time building up pressure because
the thick mixture might be over-heating at the bottom of the pot. If this happens, the machine will
just beep fairly soon and put itself on Keep Warm. Leave the machine alone. It will have built up
enough pressure in that time so just let it sit and drop down in pressure automatically. The carrots
and potatoes are cut up small enough that it should cook fairly quickly. If not, you can always open
up the lid, thin the soup down a bit and restart it.
When the soup is finished, serve while it’s hot with some butter toast or croutons.
FISHERMAN’S SEAFOOD CHOWDER
SERVES 4
The Soup Base Ingredients
A Mild Roux Mix
1 Tbsp Flour
1 Tbsp Butter
1 Cup White Wine
The Stock & Other Ingredients
2 Cups Water
1 Cup Chicken Stock
1 Whole Onion (Chopped)
2 Whole Tomatoes (Chopped)
1/2 Cup Corn (Optional)
1/2 Cup Celery (Optional)
4 Cloves of Garlic (Chopped)
1 Can Tomato Sauce
3 Bay Leaves
1/2 Tsp Saffron Strands
Directions
To make a roux, follow the "BROWNING" instructions in this manual: melt the butter and then add
the flour to the butter and mix with a wooden spoon. Start diluting the roux with the white wine
little by little.
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