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SQPro Pressure Cooker - Aluminium
TroUbLesHooTIng
TroUbLesHooTIng
SQPro Pressure Cooker - Aluminium
11
10
ReCIPeS
SPANISH CHICK PEAS (GARBANZOS)
400g
|
14oz
dried chick peas
soaked overnight and
drained
450g
|
1 can
tomato pure
1
onion
finely chopped
8
garlic cloves
1 tbsp
cumin
1 tbsp
oregano
3 tbsp
olive oil
2 tbsp
oregano
340g
|
2 cup
green peppers
3
medium sized potatoes
cut in pieces
2
pumpkin slices
cut in medium sized cubes
1 handful
olives
1
Chorizo
or
chopped spanish sausage
1.5L
|
6 cups
water
Place the drained chickpeas into the pressure
cooker. Add water, olives, and salt. Cook for 25
minutes.
In a pan, sauté the onion, garlic, green peppers,
and the sausage. Cook for 2 minutes.
Release pressure then open the pressure cook-
er and check if the chickpeas have softened. If
they have not softened enough, let it cook for 5
more minutes.
Add the sautéed onions, garlic, green peppers,
and Chorizo to the pressure cooker together
with potatoes and the pumpkin slices and cook
for additional 15 minutes or to taste.
BEETS WITH DILL AND WALNUTS
900g
|
2 lb
beets
600ml
|
2½ cups
water
1 tbsp
cider vinegar
1 tbsp
fresh lemon juice
2 tsp
sugar
1½ tsp
Dijon mustard
3/4 tsp
salt
½ tsp
black pepper
freshly ground
3 tbsp
olive oil
extra-virgin
2 tbsp
fresh dill
chopped
2 tbsp
walnuts
finely chopped
Beets are ready when they can be pierced with a fork
without too much resistance. If they’ are not quite ten
der enough, put them back under pressure for a mi
nute or two. Prepare the dressing while the beets cook.
Leave root and 2.5cm (1”) stem on beets. Scrub
with a brush then place in a pressure cooker and
add water. Close lid securely and bring to high
pressure over high heat. Reduce heat to medi-
um or level needed to maintain high pressure.
Cook for 10 minutes. Remove from heat and
let stand for 6 minutes. Release pressure then
open the pressure cooker.
Drain and rinse beets with cold water. Trim off
beet roots and rub off skins. Cut beets in half
vertically then cut each half into 4 wedges. Place
in a medium bowl.
Combine vinegar with lemon juice, sugar, mus-
tard, salt and pepper in a small bowl. Slowly driz-
zle in olive oil, stirring constantly with a whisk until
well combined. Toss oil mixture with beets and let
stand 15 minutes, tossing gently occasionally. Stir
in dill. Sprinkle ground walnuts before serving.