Stevens - Pressure Cooker Recipes: 25 Mouth watering pressure cooker recipes for quick, stress free cooking
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Pressure Cooker Recipes
30 mouth watering pressure cooking recipes For quick, stress free cooking By C.J Stevens Copyright 2014 - All Rights Reserved C.J Stevens ALL RIGHTS RESERVED. No part of this publication may be reproduced or transmitted in any form whatsoever, electronic, or mechanical, including photocopying, recording, or by any informational storage or retrieval system without express written, dated and signed permission from the author.
Table of Contents
Introduction:
Lamb Recipes
- Pour the flour into a large bowl along with the salt and pepper.
- Add the lamb shanks and coat in the flour mixture.
- Heat the olive oil in the pressure cooker over a medium to high heat, fry the lamb shanks on all sides in the oil till golden brown and set aside on a plate.
- In the same oil add the chopped onion, garlic, rosemary and carrots and fry for 5 to 10 minutes.
- Add the red wine, water, stock cube and tomato paste.
Lamb RecipesBraised lamb shanksServes: 4 Ingredients 4 lamb shanks 2 tablespoons plain flour 4 tablespoons olive oil 1 onion chopped 3 carrots cut into medium sized chunks 3 garlic cloves crushed 1 teaspoon rosemary 3 tablespoons tomato paste 2 cups red wine 1 cup water 1 beef stock cube Salt and pepper to taste Method- Pour the flour into a large bowl along with the salt and pepper.
- Add the lamb shanks and coat in the flour mixture.
- Heat the olive oil in the pressure cooker over a medium to high heat, fry the lamb shanks on all sides in the oil till golden brown and set aside on a plate.
- In the same oil add the chopped onion, garlic, rosemary and carrots and fry for 5 to 10 minutes.
- Add the red wine, water, stock cube and tomato paste.
Bring to the boil and add the lamb shanks back in.
- Cover and lock lid on pressure cooker. Bring to pressure
- When pressure is reached bring the heat to low and cook for 30 minutes.
- Carefully release pressure, take the lamb shanks out and serve.
Keralin lamb curryServes: 6 Ingredients 2 lbs lamb shoulder, diced tin coconut cream 4 cups water 4 tablespoons coconut oil 2 teaspoons dried cumin 2 teaspoons dried coriander 1 onion, chopped 3 cloves garlic, chopped Thumb slice piece of ginger, chopped 2 chillies, chopped Handful curry leaves Handful cilantro 2 tomatoes, chopped Salt and pepper to taste Method- Heat the coconut oil over a medium heat in a pressure cooker.
- Add the onions garlic chilli and ginger and fry for 5 minutes.
- Add the cumin, coriander, curry leaves and fry gently for a further 10 minutes.
- Add the lamb, water, coconut cream and bring to the boil, Cover and lock lid on pressure cooker. Bring to pressure.
- Cook for 35 minutes.
- Release steam from pressure cooker and take the lid off. Add the cilantro and season to taste with salt and pepper.
- Serve with steamed rice or flat bread.
Moroccan lamb tegineServes: 8 Ingredients 2 lbs lamb shoulder chopped lb dried apricots lb toasted almonds 10 fl oz chicken stock 2 onions, chopped 2 garlic cloves, chopped 2 tablespoons of Arabic seven spice powder 4 tablespoons olive oil 1 cup of parsley, chopped Salt and pepper to taste Method- With the lid off heat the pressure cooker to medium heat.
- Mix the seven spices and olive oil in a bowl to form a paste, mix the meat with the paste.
- Add the remaining oil in the pressure cooker and add the onions, garlic and fry for 5 minutes.
- Add the meat to the pressure cooker along with the apricots chicken stock and bring to the boil. Cover and lock lid on pressure cooker. Bring to pressure.
- Cook for 25 minutes.
Once cooked carefully release the pressure.
- To serve add the chopped parsley and almonds, season to taste with salt and pepper.
Lancashire hotpotServes: 4 Ingredients 2 lbs lamb neck 4 lamb kidneys Large onion, chopped 1 carrot grated Handful fresh thyme 2 bay leaves cup butter 2 pints chicken stock 2 cloves of garlic finely chopped 4 potatoes finely sliced 4 tablespoons olive oil Method- Heat up the pressure cooker.
- In a frying pan place the pieces of lamb and fry them until golden all over. Dont overcrowd the pan they need to fry, not sweat.
- Remove from frying pan and add to pressure cooker.
- Fry the kidneys in the pan and after add them to the pressure cooker.
- Add the remaining ingredients to the pressure cooker. Cover and lock lid on pressure cooker. Bring to pressure.
- Cook for half an hour, you may need to reduce the liquid at the end.
- Transfer the stew to a casserole dish and place the potatoes on top like slates on a roof.
- Add knobs of butter to the top and place in a preheated oven, set at 350 F for half an hour.
Lamb raguServes: 6 Ingredients 1 lbs lamb leg lb wild mushrooms 2 tomatoes, chopped 4 cloves garlic 2 carrots, chopped 1 onion chopped 3 tablespoons tomato paste 3 tablespoons olive oil 1 tablespoon fresh oregano Small hamper chopped chives Salt and pepper to taste Method:- Heat oil in pressure cooker over medium heat, add the meat and fry until brown on all sides.
- Add the tomato paste and tomatoes into the pressure cooker.
- Add the onion, garlic and oregano to the cooker and stir, along with the mushrooms and carrots, pour in enough water to submerge the vegetables and meat.
- Put the lid on the pressure cooker and secure tightly, cook for one hour at medium/low heat.
- Once cooked release the steam carefully and remove the lid.
- Add chopped chives, season with salt and pepper and serve.
Beef recipesOsso buccoServes: 4 Ingredients 4 pieces veal shank bone in, cut into 2 inches thick 4 tablespoon olive oil 2 tablespoon plain flour 1 tablespoon butter 1 onion finely chopped 2 celery stalks finely chopped 2 carrots finely chopped 2 cloves of garlic, roughly chopped 2 sprigs of rosemary cup Italian parsley, finely chopped 1 cup dry white wine 1 tablespoon tomato paste 2 cups chicken broth Salt and pepper to taste Method- Heat a large frying pan on a high heat.
- Meanwhile dust the veal shanks in flour and season with salt and pepper.
- Add olive oil into the pan and fry until golden on both sides.
- Set the veal shanks aside on a plate, and add butter to the frying pan, along with the celery carrots onion garlic and rosemary.
- Fry gently for 10 minutes, add the tomato paste and white wine and cook for a further 2 minutes.
- Heat the pressure cooker to a medium heat and transfer the vegetables along with the veal shanks and all of its juice.
- Add the broth to the pressure cooker and bring to the boil. Cover and lock lid on pressure cooker. Bring to pressure.
- Cook for 35 minutes, once cooked remove the lid carefully
- To serve add the chopped parsley, salt and pepper.
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