In the Pressure King Pro - Amazon AWS

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1 tbsp dark brown sugar. 1 tbsp dried italian herbs. 400g tin butter beans. 1 With lid off press BROWNING function and h
In the Pressure King Pro ®

Ingredients

Method

FOR THE STEW

1

3 chicken thighs (skin on with the bone) 240g new potatoes, halved 240g chantenay carrots (or standard carrots chopped) 240g butternut squash, chopped 800ml chicken stock 3 bay leaves Fresh thyme

(This first step is optional & only necessary if you have the time!) Press the browning function and add your oil. Add your chicken thighs and cook for 3 minutes on each side until they start to colour. You don’t need to put the lid on for this. Once done press cancel.

2 Next add all your veggies (potatoes, carrots and squash in my case - you could use different root veg if you prefer). 3 Pour in your chicken stock, add bay leaves, a few sprigs of fresh thyme and season with salt & pepper. 4 Put your lid on, close the pressure release valve and press stew. Stew for 25 minutes.

Salt & pepper

5 Whilst your stew is on, make your gluten free dumplings. Rub your dairy free margarine into your flour until it becomes almost breadcrumb like.

A little oil (if browning the chicken first)

6 Add your dried herbs to the mixture.

FOR THE DUMPLINGS 125g gluten free self raising flour

7 Next add your water and mix together to form a dough. Cover your hands in a little gluten free flour and bring the dough together and make balls just slightly smaller than dumpling size (they will swell up a bit).

70g dairy free hard margarine, cold and chopped

8 Once 25 minutes stewing is up press cancel. Open the pressure release valve (with oven gloves on!) and remove the lid. Add your dumplings to the stew evenly on top. Put the lid back on, close the pressure valve and press stew for a final 5 minutes.

2 tbsp dried herbs (I used a mix of thyme, rosemary and sage)

9 The stew should now be ready so again, open the pressure valve to release any steam, remove the lid and serve up into bowls.

75ml water

Becky Becky Excell is a food blogger and freelance writer based in London. Her recipes are focused mainly around gluten free and low FODMAP, which she shares on her blog, Gluten Free Cuppa Tea. Becky also vlogs her everyday life on her YouTube channel.

beckyexcell beckyexcell glutenfreecuppatea.co.uk

Ingredients

Method

1 tbsp olive oil

1 With lid off press BROWNING function and heat oil. Brown the sausages and set aside on a plate

12 pork sausages 100g chorizo, sliced into 1cm rounds 2 onions, chopped 2 garlic cloves, chopped 2 peppers (red or yellow), chopped 1 tbsp smoked paprika 400g passata 300ml chicken stock

2

Press the BROWNING function again and gently fry the chorizo, onions, garlic and peppers until soft (might need a couple more presses of the BROWNING button) then add in the smoked paprika, passata, stock, tomato puree, Worcestershire sauce, sugar and italian herbs and give it all a stir. Return sausages to the pot.

3 Close the lid and set pressure release valve to closed. Press MEAT function and adjust timer to 17 minutes. 4: Allow it to go to the KEEP WARM function, release the valve, open the lid and stir in the drained can of butter beans. Serve

1 tbsp tomato puree 1 tbsp worcestershire sauce 1 tbsp dark brown sugar 1 tbsp dried italian herbs 400g tin butter beans

Beth Cornish blogger, recipe developer, mummy to 3 small ones, wife to a tall one and living in the worlds best place – Cornwall. Jam and Clotted Cream is the place to come for family friendly recipes (well over 500 to date) that even the fussiest of eaters will enjoy....including mine! 

jamandcream jamandcream jamandclottedcream.co.uk

Ingredients

Method

200g uncooked macaroni

1

480ml water Salt & pepper 1 tbsp dijon mustard

Mix together the macaroni, water, salt and pepper, Dijon mustard, cayenne pepper, marmite and cider vinegar in the inner pot of the Pressure King Pro. Close the lid and set the pressure release valve to closed. Press the STEAM function and set the timer to 5 minutes. Allow to go to the keep warm function.

1 tsp marmite

2 At the end of the 5 minutes release the pressure release value. Press cancel. Add the evapotated milk, using the BROWNING FUNCTION continue to simmer for 3 minutes until sauce thickens. Press CANCEL.

Splash cider vinegar

3 Stir in the cheeses.

350ml tin evaporated milk

4 For a crispy topping spoon into oven proof serving dishes and grill for a few minutes until golden, sprinkle with the chopped parsley.

1/4 tsp cayenne pepper

150g extra mature cheddar, grated 100g gruyere, grated 50g parmesan 1 tsp chopped parsley

Beth Cornish blogger, recipe developer, mummy to 3 small ones, wife to a tall one and living in the worlds best place – Cornwall. Jam and Clotted Cream is the place to come for family friendly recipes (well over 500 to date) that even the fussiest of eaters will enjoy....including mine! 

jamandcream jamandcream jamandclottedcream.co.uk

Ingredients

Method

FOR THE CHICKEN MARINADE

1 Add your marinade ingredients to the blender and pulse until a smooth paste has formed.

Juice of two limes

2 Smother this all over the chicken and return to the fridge for around 5 hours or as long as you can.

8 spring onions 1/2 cup fresh pineapple 1 tsp ground ginger

3 Throw the lemon juice, apples, cabbage and carrots in a blender and pulse until it’s finely chopped.

2 chillies

4 Stir in the mayonnaise and season. Set aside in the fridge.

5 peeled garlic cloves

5

If you’re making rice, especially brown rice like me, you’ll want to cook that now. I did mine on the hob because I wanted to save the PKP for the chicken but you could do the rice first (10 mins) and then keep warm while you do your chicken to get the most out of the PKP. This would also save time. I should have done this! Oh hindsight!

6

On the PKP - if it’s the first time using it you’ll need to give it a good steam out by just boiling some water on the steam setting for 30 mins to ensure all the filters are properly clean. After that you’re good to go. Heat some oil and add the chicken with the lid off for 6-8 minutes to brown it.

7

Then secure the lid and let it do it’s magic for 30 minutes! It’s amazing! After the 30 minutes is up, let the steam and pressure out of the PKP and let the chicken rest for 5 minutes. In this time you can fry your pineapple on a medium heat in a little butter.

1 tsp cinnamon 1 tsp all spice 1 tsp fresh thyme A generous pinch of salt and pepper FOR THE SLAW 2 carrots 1 apple Big squirt of mayonnaise Juice of one lemon Chunk of red cabbage

Rice - optional

8 Lift the chicken out of the pressure cooker, check it’s done (sizes vary) and transfer to a dish for carving! 9 I love adding butter to rice as well as lots of black pepper to give it some welly. Serve up with your seasoned rice, slaw, fresh chillies, lime slices and pineapple!

A couple of slices of pineapple Butter

Jenna Jenna Sinclair is one of Jamie Oliver’s Food Revolution Ambassadors who runs the food blog www.rawrhubarb.co.uk and is also a Life Coach based in Brighton.

rawrhubarb rawrhubarb rawrhubarb.co.uk

Ingredients

Method

1 tbsp olive oil

1 Press the STEW function on the pressure cooker to heat the pot

1 large onion, chopped

2 Add the olive oil and chopped onion

2 cloves of garlic, crushed

3 Fry for approx. 2 minutes, whilst stirring

3 large carrots, sliced

4 Press CANCEL

1 small butternut squash, chopped

5 Stir in the crushed garlic

2 sticks of celery, sliced

6 Add the remaining vegetables, along with the stock

1 medium courgette, sliced 2 medium potatoes, peeled & diced

7 Place the lid on and set the valve to the closed position 8 Press the SOUP function, and adjust the timer to 8 minutes

4 savoy cabbage leaves, shredded

9 When the cooking has finished and the machine beeps, press CANCEL

800ml vegetable stock (or 2 vegetable stock cubes dissolved in hot water)

10 Release the steam by moving the pressure valve to the open position

1 tsp of fresh thyme

12 Season with salt and pepper to taste

11 Once the pressure has been released, remove the lid and stir through 1 tsp of fresh thyme

Salt & pepper to taste

Helen Helen is a recipe developer and food blogger living in the Midlands with her husband and three children. She blogs at The Crazy Kitchen where she shares her recipes for ‘everyday food for the everyday family’.

thecrazykitchen Jessies_Kitchen thecrazykitchen.co.uk

Vegan Carrot Ingredients

Method

100g porridge oats

1 Combine all ingredients in the Pressure King Pro, give them a stir and close the lid. Make sure the pressure release valve is closed. Press the pasta function.

600ml soya milk 100ml water 1 carrot, grated on the finest side of the grater 70g sultanas 100g nuts (I used pecans and hazelnuts), chopped roughly

2 When the timer has run down and all the beeping has happened, carefully set the pressure release valve to open and allow the steaming to cease before attempting to open the lid. 3 Serve with a little maple syrup if desired, but I find it’s sweet enough with the fruit and mixed peel.

2-3 tbsps mixed peel 1 pinch ground cloves 1/2 tsp each of cinnamon and ginger Pinch of salt

Cate I’m 22 years old and a proud Brightonian. I started Cate in the Kitchen 3 years ago to share my recipes with family and friends. While I’m still doing that today, I’m also writing about food waste, Brighton eats and killer kitchen equipment. If I’m at home, I’m in the kitchen - and if I’m in the kitchen, I’m home.

cateinthekitchen catekitchen cateinthekitchen.co.uk

Vegan Butternut Ingredients

Method

1/2 a butternut squash, peeled and cut into 1cm cubes

1 Press the stew function on the Pressure King Pro and pour in a couple of tbsps of oil. Cook the onions until beginning to brown.

1 onion, diced

2 Add the squash, lentils, kidney beans, soy sauce, chopped toms, dark choc and spices and 200ml water. Press cancel.

70g green lentils, rinsed well in a sieve 30g red lentils, see above

3 Put the lid on, set pressure release valve to close and press the stew function.

400g can kidney beans

4 Once the timer runs out, open the steam valve and wait until steam subsides to take off the lid.

3 tbsp soy sauce

5 Serve with tortilla chips and a squeeze of lime.

400g can chopped tomatoes 20g dark chocolate, finely chopped 3/4 tsp chilli powder (adjust to your taste) 2 tsp dried oregano 2 tsp ground cumin 2 tsp sweet smoked paprika 1 tsp dried coriander 1 tsp cinnamon Lime wedges/tortilla chips/rice to serve

Cate I’m 22 years old and a proud Brightonian. I started Cate in the Kitchen 3 years ago to share my recipes with family and friends. While I’m still doing that today, I’m also writing about food waste, Brighton eats and killer kitchen equipment. If I’m at home, I’m in the kitchen - and if I’m in the kitchen, I’m home.

cateinthekitchen catekitchen cateinthekitchen.co.uk