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SQPro Pressure Cooker - Aluminium
TroUbLesHooTIng
TroUbLesHooTIng
SQPro Pressure Cooker - Aluminium
13
12
MENSAF - JORDANIAN LAMB STEW
45ml
|
3 tbsp
olive oil
680g
|
1.5lb
boneless lamb shoulder
cut into 5cm (2”) pieces
1 litre
|
4 cups
water
280g
|
1½ cup
white rice
uncooked
25g
|
3 tbsp
pine nuts
4½
pita bread rounds
180ml
|
¾ cup
salted goat’s milk
jameed el-kasih
Place 1 tbsp of olive oil into a pressure cooker
over medium-high heat. Add the lamb and cook
until evenly browned on all sides. Remove the
lamb.
Put a trivet on the bottom of the pressure cooker
and place lamb on top. Pour in half of the water
and close the pressure cooker securely. Bring
cooker to full pressure over high heat then re-
duce heat to medium-high. Cook for 40 minutes.
Remove pressure cooker from heat and release
the pressure. Open the lid and remove lamb,
separate meat from bones, and keep warm.
discard bones. Pour the broth into a bowl, and
set aside.
Place remaining water, 1 tbsp olive oil, and rice
into a saucepan. Bring to a boil over medium-high
heat.
Stir, reduce heat, cover, and simmer until all mois-
ture is absorbed, for about 20 minutes.
Place remaining olive oil into a skillet over me-
dium heat. Stir in the pine nuts and cook until
deep brown, for about 5 minutes.
Pour the reserved broth into a large pan. Pour
in the goat’s milk.
Add the lamb to the milk mixture. Simmer over
medium heat allowing the lamb to absorb some
of the liquid, for about 30 minutes.
To serve, arrange the pita bread over the bot-
tom of a large platter. Spoon rice over the
bread. Place the lamb on top of the rice, and
drizzle with any remaining milk mixture. Sprin-
kle pine nuts over the top.
ITALIAN RICE CROQUETTES
910g
|
2lb
chicken giblets
235ml
|
1cup
water
3g
|
½ tsp
salt
950ml
|
4 cups
salted water
370g
|
2 cups
long grain white rice
uncooked
160g
|
2 cups
Parmesan cheese
grated
120ml
|
½ cup
marinara sauce
25g
|
¼ cup
dry breadcrumbs
2
large eggs
8g
|
2 tbsp
fresh parsley
chopped
salt & black pepper
freshly ground to taste
110g
|
1 cup
dry bread crumbs
for coating
vegetable oil
for frying
Combine chicken giblets, water and salt in a
pressure cooker. Cook for about 20 minutes.
drain giblets and let cool for 10 minutes. Chop
giblets and set aside.
Cook rice and salted water in a saucepan and
bring to the boil. Reduce heat to medium-low,
cover and simmer until the rice is tender and all
liquid has been absorbed. Spread cooked rice
onto a baking sheet to cool for 5 minutes then
transfer to a large bowl.
Mix in giblets, grated Parmesan cheese, mari-
nara sauce, bread crumbs, eggs, parsley, salt,
and ground pepper. Cover with plastic wrap
and refrigerate for 1 hour.
Remove the mixture from refrigerator and
form 5cm (2”) ball shaped croquettes. Roll cro-
quettes in bread crumbs and place on a baking
sheet.
Heat oil in a large skillet over medium-high
heat. Cook breaded croquettes until browned
on all sides, about 10 minutes.
Transfer to a plate lined with paper towels to
absorb excess oil.