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49
Whole Chicken Stock
Makes 2 litres
3 tbsp olive oil
2 brown onions, peeled, diced
3 cloves garlic, peeled, thinly sliced
4 sticks celery, roughly chopped
4 carrots, peeled, roughly chopped
1 tbsp mixed peppercorns
2 tsp rock salt
2 litres water
1.4kg free range whole chicken
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and heat
the oil. Sauté the onion and garlic until
golden brown, approximately
6 minutes, stirring occasionally.Once
sautéing is complete press the
‘START/CANCEL’ button.
2.
Add the celery, carrots, peppercorns,
salt and water and stir well to combine.
3.
Add the chicken into the removable
cooking bowl. 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 Pot Roast setting,
select the ‘POT ROAST’ button. Using
the ‘SET TIMER’ button, increase the
cooking time to 35 minutes, then press
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.
Remove the chicken and strain the
vegetables so you are left with the
chicken stock. Store in an airtight
container over night and then skim
the solidified fat off with a spoon.
Beef Ragu
Serves 10
2 tbsp grape seed oil
2 brown onions, peeled, diced
1 clove garlic, peeled, minced
1.5kg beef bolar blade, cut into 4cm
chunks
8 baby Dutch carrots, tops removed,
peeled
3 celery sticks, roughly diced
1 tbsp fresh thyme
1 tbsp fresh rosemary
2 cups tomato passata
2 cups beef stock
Mashed potatoes or cooked pasta,
to serve
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and heat
the oil. Sauté the onion and garlic
until golden brown, approximately
6 minutes, stirring occasionally.
2.
Add the beef and seal until browned
on all sides. Add the carrots, celery,
thyme, rosemary, passata and stock
and stir until combined. Bring to a boil
and once sautéing is complete press
the ‘START/CANCEL’ button.
3.
Securely place the lid onto the
Pressure Express and select the
‘SLOW COOK’ button and then the
‘START/CANCEL’ button and allow
to cook until the slow cooking set
time has counted down.
4.
Remove the lid and serve with
mashed potatoes or cooked pasta.
TIP:
Make homemade tomato
passata from the recipe on
page 49 or bottled tomato
passata can be found in all
major supermarkets in the
sauces section.
Содержание KPR800
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