Duromatic Pressure Cooker Recipes
- 7 Minute Tomato Sauce
- Italian Rice with Mushrooms
- Pork Chops with Apples and Rosemary
- Curried Parsnip & Pear Soup
- Fish in a Parcel
- Risotto ai Funghi (Italian Rice with Mushrooms)
- Lamb in Red Wine Sauce
7 Minute Tomato Sauce, Serves 4
Ingredients:
- 2 tablespoons olive oil
- 2 large garlic cloves, crushed
- 1 large onion, chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground
pepper - 2 teaspoons Balsamic or
wine vinegar - 3 lb (1.5kg) peeled tomatoes
- 3 tablespoons chopped fresh basil or 3 teaspoons dried basil
- 3 tablespoons chopped parsley
A simple way to make sauce with an excellent flavour which is best served fresh but can also be bottled or frozen.
- Heat the oil in a 5 litre or larger pressure cooker. Add the garlic and onion and sauté until softened. Add all the remaining ingredients except parsley. Bring to the boil, stirring.
- Close the lid and bring pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 7 minutes. Allow the pressure to reduce naturally.
- Remove the lid and if necessary boil until the sauce begins to thicken, stirring constantly. Add the parsley.
Pressure Point: Drained canned tomatoes may be substituted for fresh tomatoes.
Italian Rice with Mushrooms, Serves 4-6
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 7 oz (200g) arborio rice
- 3½ oz (100g) mushrooms, sliced
- ½ red pepper, chopped
- ½ green pepper, chopped
- 2 fl oz (60m1) white wine or vermouth
- 1 pint (575ml) chicken or vegetable stock
- ¼ teaspoon mixed dried herbs
- 2 tablespoons grated Parmesan cheese
- Heat oil in a 3 litre or larger pressure cooker. Add onion and sauté until softened, but not browned. Add rice, mushrooms and peppers and sauté for 3-4 minutes more. Stir in wine and stock. Add herbs and salt and pepper to taste.
- Close the lid and bring the pressure to the lst red ring. Adjust the heat to maintain this pressure for 7 minutes. Remove from the heat and reduce the pressure by the fast pressure reduction method. In this method tepid water is run over the rim of the pressure cooker. Do not allow water to reach the valve as it may be sucked into the cooker. Stir in the Parmesan cheese and serve.
Pork Chops with Apples and Rosemary , Servers 3
Ingredients:
- 1 tablespoon French mustard
- 3 pork loin chops
- I tablespoon olive oil 3 spring onions
- 1 dessert apple, cored and sliced
- ½ teaspoon dried rosemary
- 4 tablespoons apple juice or cider
- Spread both sides of the chops with the mustard. Heat the oil in the pressure cooker and brown the chops on one side only. Turn the chops over and add the chopped bulbs of the spring onions, reserving the green tops as garnish. Add the apple slices and rosemary to the pan and pour the apple juice or cider over.
- Close the lid and bring the pressure to the lst red ring. Adjust the heat to maintain this pressure for 4 to 5 minutes, depending on the thickness of the chops.
- Remove the pan from the heat and reduce the pressure by the touch release method. Press down firmly on the pressure indicator with your finger or a spatula until no more steam escapes. Sprinkle with chopped spring onion tops before serving.
Adapted from a recipe by Robin McKenzie.
Curried Parsnip & Pear Soup, Serves 6
Ingredients:
- 2 oz (50g) butter or margarine
- 1 medium onion, chopped
- 2 rashers lean bacon, chopped
- 12 oz (375g) parsnips, chopped
- 2 firm pears, chopped
- 1 celery stalk, chopped
- 2 level teaspoons mild curry powder
- ½ level teaspoon turmeric
- 1½ pints (900ml) chicken stock
- salt & pepper to taste
- To garnish: Sprigs of watercress or chopped parsley
- Melt butter in a 5 litre or larger pressure pan, add onion and bacon and sauté for 2 minutes. Add parsnips, bacon and celery and sauté for 2 minutes more. Add curry powder, turmeric and sauté for one minute. Add the stock and stir well.
- Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 6 minutes. Remove the pan from the heat and allow the pressure to release naturally.
- Cool slightly then liquidise or sieve the soup. Season to taste, reheat and serve garnished with watercress or parsley.
Fish in a Parcel, Serves 2
Ingredients:
- 4 small potatoes
- 1 small carrot
½ small courgette - 4 spring onions - bulbs only
- 8 0z (225g) fish steak or- fillet ¾" (2rm) thick
- salt and pepper
- 2 tablespoons drN, Martini
- 2 slices lemon
- parsley to garnish
- Lightly oil two 10" (25cm) squares of foil. (Alt the vegetables, except the spring onions, into matchstick strips and place them in the centre of each piece of foil. Sprinkle with salt and pepper and stand the fish portions on top. Place a slice of lemon and thin slices of spring onion on top of each piece of fish. Spoon the Martini over.
- Fold the foil over and seal the edges by rolling them together tightly. Place the trivet and '/.I pint (140m1) water in the pressure pan. Stand the fish parcels on the trivet and close the lid.
- Bring the pressure to the 2nd red ring and adjust the heat to maintain this pressure for 5 minutes. Allow the pressure to reduce naturally..
- Remove the foil parcels, open and serve sprinkled with chopped parsley. No further vegetables should be required but a green salad could be served to satisfy larger appetites.
Risotto ai Funghi (Italian Rice with Mushrooms), Serves 4-6
This recipe particularly suits the 2ltr Duromatic
Ingredients:
- 1 tablespoon olive oil
- One medium onion
- 7oz/200g arborio or pearl rice
- 2floz/60ml dry white wine
- 3½oz/ 100g chopped fresh mushrooms
- ½ red pepper and ½ green pepper
- 1 pt/475ml chicken or vegetable stock
- 2 tablespoon freshly grated parmesan cheese
Sauté the onion in the oil until translucent, but not browned. Add the rice and mushrooms and sauté until the rice is glazed. Add the peppers. Stir in the stock and season if desired with basil, rosemary, thyme and ground pepper. Close the lid and let the valve rise to the first red ring. Reduce heat to maintain pressure and time for 7 minutes. Open using the tepid water release method, stir in the parmesan and serve.
Lamb in Red Wine Sauce, Serves 4
Ingredients:
- 2lb (l kg) stewing lamb, cubed
- 2 tablespoons oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 4 rashers streaky bacon, chopped
- 1 tablespoon cornflour
- ½ bottle red wine
- ¼ pint (150ml) orange juice
- sprinkling of rosemary
- salt and pepper
- Heat the oil in a 5 litre or larger pressure cooker and fry the meat until browned. Remove the meat onto a plate. Add onion, garlic and bacon to the pan and sauté for 3 minutes. Add wine, orange juice, rosemary and salt and pepper and return the meat to the pan.
- Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 10 minutes. Release the pressure by the touch release method. Press down firmly on the pressure indicator with your finger or a spatula until no more steam escapes. Remove the lid.
- Blend the cornflour with a little water to a smooth paste and stir into the lamb. Return to the heat and allow the sauce to boil, stirring constantly. Serve with rice or potatoes and seasonal vegetables.
This recipe is kindly supplied by Kate Allen.