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44
Spicy Tomato Sauce and
Meatballs
Serves 8
1kg beef mince
1 red onion, peeled, diced
1 cup bread crumbs
1 tbsp tomato paste
2 tsp Italian herbs
1 x 59g free range egg, lightly whisked
3 tbsp olive oil
2 large brown onions, peeled, diced
4 cloves garlic, minced
1 birds eye chilli, thinly sliced
1 tbsp sugar
4 x 420g cans diced tomatoes
Cooked spaghetti, to serve
1.
In a bowl, combine the mince,
red onion, bread crumbs, tomato
paste,herbs and egg until they form a
consistent ball. Roll mixture into 1 tbsp
sized balls and set aside.
2.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and heat
the oil. Add the brown onion, garlic
and chilli into the Pressure Express
removable cooking bowl and sauté
until clear. Add the sugar and
tomatoes and simmer for about
2 minutes. Once sauteing is complete,
press the ‘START/CANCEL’ button.
3.
Add the meatballs to the tomato
mixture and stir gently. Securely place
and seal the lid onto the Pressure
Express ensuring the pressure release
valve is set to the sealed position.
4.
To switch to the Soup/Curry setting,
select the ‘SOUP/CURRY’ button and
then the ‘START/CANCEL’ button. Allow
to cook until the pressure cooking set
time has counted down.
5.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
6.
Serve over hot spaghetti or the pasta
of your choice.
Chicken with Sicilian Olives and
Preserved Lemon Cous Cous
Serves 10
Special Note: for best results this dish
should be marinated over night
2kg chicken thigh fillets, fat trimmed
2 tbsp olive oil
1 tsp cinnamon
2 tsp dried parsley
2 tsp dried oregano
1 tsp paprika
150g Sicilian olives, drained of liquid
2 cloves garlic, minced
1 tsp ginger, minced
1 lemon, thinly sliced
1 cup chicken stock
2 cups dried cous cous
Fresh parsley, to serve
1.
Place the chicken, oil, herbs, spices,
olives, garlic and ginger into a bowl
and mix until completely coated.
Layer in an airtight container with
lemon dividing each chicken fillet,
place into the refrigerator over night.
2.
Place the chicken into the Pressure
Express removable cooking bowl and
pour the chicken stock over the top.
Securely place and seal the lid onto
the Pressure Express and ensure the
pressure release valve is set to the
sealed position.
3.
Select the ‘SOUP/CURRY’ button
and then the ‘START/CANCEL’ button
and allow to cook until the pressure
cooking set time has counted down.
4.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
5.
Remove the chicken from the Pressure
Express removable cooking bowl and
strain the liquid left in the bowl through
a sieve into another bowl.
6.
Add only 2 cups of the liquid back
into the removable cooking bowl,
along with the cous cous. Allow to
sit for 5 minutes to absorb.
7.
Serve with chicken and parsley.
Содержание KPR800
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