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M IN UT C OO K
100 recipes
Cooks faster, all by itself
Your favourite meals in minutes
Want dinner on the table in 15 minutes? Braised meats and stews, poultry, seafood and even
Entrees Soups
With MinutCook it is so easy to whip up delicious meals desserts will be ready in a fraction of the time. But & Snacks & Stocks
for the entire family without spending hours in the dont take our word for it; try some of our great recipes P.06 P.18
kitchen. There is no end to the variety of dishes that can for yourself. This recipe book includes 100 recipe
be cooked in your Electric Pressure Cooker. suggestions* developed by 2 passionate chefs. Enjoy!
Table of Co nten ts
think nothing of making a melt-in-the-mouth delighted with the results. Dishes that traditionally
osso bucco or a French daube at the drop of a take a long time to cook conventionally were so
hat. Those many hours of long, slow cooking have much faster. The advantage of automatic settings
I ntro ductio n
miraculously turned into half an hour. A great such as Browning and Saute for meats followed
bolognese sauce that used to take three hours by Low or High Pressure settings once additional
now takes just twenty-five minutes. ingredients such as stock,vegetables and herbs are
Stew & Poultry
added made this one pot method of cooking just Casseroles & Game
Suzanne Gibbs has lived a life of good food. The so easy. Recipes from hearty soups, curries and P.68 P.80
daughter of Margaret Fulton, Suzanne graduated desserts will all feature in my kitchen more often
from Le Cordon Bleu school of cookery in London thanks to the MinutCook.
before becoming an accomplished food writer
Anna Phillips has been involved in the food industry
and author, producing a range of cookbooks and
for over twenty-five years, having qualified as a
writing for publications such as Womans Day,
Home Economist in 1981.During this time and for
The Sunday Telegraph, Home Beautiful, New
Idea and Australian Table. She has a wealth of
over twelve years, Anna was a regular Seafood Pasta &
Educator at the Sydney Seafood School. In 2008, Vegetables
experience gained over 30 years in the industry, Risottos
Anna began the Food to Fuel Cucina Cooking P.100
and is currently Food Director at BBC Australian
Classes. In addition she has continued her twenty P.92
Good Food magazine.
five year involvement with electronic media, both
television and radio with key appearances on
Spicy beef chilli on warm burritos, Dolmades, Corned beef
with vegetables, Braised Lamb Shanks, Barley risotto with Channel 9s Fresh and Hooked on Adventure.
chorizo & mushrooms, Eggplant with tomato, Raisin & Currently Anna is the major journalistic contributor,
feta, Lemon delicious, Bread & Butter pudding: recipes food stylist and consultant for a consumer magazine
developed by Suzanne Gibbs and from The Pressure
called Quick and Easy Seafood.
Hints & Tips
Cooker Recipe Book published by Viking, Penguin Group,
Camberwell, 2009. Reproduced with permission by P.130
Penguin Group (Australia). Dessert
Beetroot dip, Greek style octopus with oregano and
P.112
parsley, Fish stock, Turmeric coconut rice with fragrant
fish, Tikka curry with beef and snow peas twist, Lamb Index
korma with potato and spinach, Rustic bouillabaisse P.135
with cannellini beans, Chicken and pumpkin red curry,
Moroccan style chickpeas and vegetables, Warm lentil
*Please note that the Cooking Time given for each and tomato salad with haloumi, Crme caramel, Golden
recipe is the Pressure Cooking Time i.e. the time syrup and fig steamed pudding have been developped by
showed on the Timer LED screen. Anna Phillips.
06 SPICY BEEF CHILLI ON WARM BURRITOS 07
This is very much a family dish and one that kids will love. Those who can tole-
rate heat might like to up the chilli content and use a whole chilli. Burritos and
tortillas are available in most supermarkets or delicatessens and make a great
store-cupboard standby for these sorts of meals.
Ingredients:
- 2 50g lean minced beef - 1 tablespoon freshly chopped coriander
- small white or brown onion, chopped - s alt and freshly ground black pepper
- 1 clove garlic, chopped - 4 large soft burritos
- birds eye chilli, deseeded and chopped - 1 red capsicum, white insides and seeds
In a bowl, combine the beef, onion, garlic, chilli, Tabasco sauce and spices and mix thoroughly.
Set the MinutCook, onto the Browning setting. Heat 2 tablespoons of oil and add the beef
mixture and cook over a moderate heat for a 4-5 minutes, until the meat is lightly browned, stirring
frequently to break up the lumps.
Add the tomato, coriander and 2 tablespoons water and season to taste. Close the lid and lock it.
Set the cooker onto the High Pressure setting and cook for 10 minutes. Release the pressure and
unlock the lid. Remove meat and keep warm.
Wipe out the cooker with damp paper towel or lightly wash and dry.
Set the cooker onto the Saut setting and add the remaining oil and fry the capsicum strips over for
5 minutes or until softened.
Meanwhile, warm the burritos in the microwave according to the instructions on the packet.
To serve, place a warmed burrito on each plate. Spoon some spicy beef mixture in the centre,
then top with the capsicum strips and salad leaves. Roll the burritos up, cut them in half and serve
garnished with coriander, and with a bowl of sour cream on the table for everyone to dollop on as
they like.
08 DOLMADES 09
Ingredients:
- a bout 30 fresh vine leaves or preserved vine - teaspoon ground cinnamon
leaves packed in brine, rinsed - s alt and freshly ground black pepper
- cup olive oil - j uice of 1 large lemon
- 2 white or brown onions, finely chopped - l emon slices, to serve
- cup basmati rice - c rumbled feta, to serve
- 1 bunch fresh dill, chopped
- cup currants
Utensil:
- Trivet - that fits in the MinutCook pot.
If using fresh vine leaves, blanch them by plunging them into boiling water for a minute or two.
Drain.
Set the MinutCook onto the Saut setting. Heat half the oil in the cooker and cook the onions for
10 minutes or until pale golden. Add the rice, dill, currants and cinnamon, and season to taste with
salt and pepper. Add the remaining oil and 1 cup water, cook a further 5 minutes or until the liquid is
absorbed. Remove from the heat and allow to cool slightly.
Line the base of the cooker with several of the vine leaves. To stuff the remaining leaves, take one
and lay it out flat, shiny-side down. Spoon about 2 teaspoons of the rice mixture onto the leaf at the
stem end. Trim and discard the stem, then fold in the sides and roll up the leaf tightly.
Place in the palm of your hand and gently squeeze with your fingers to evenly distribute the stuffing
(this also helps keep the dolmades intact during cooking). Continue with the remaining leaves and
rice mixture until both are used up. Pack the stuffed vine leaves tightly side by side into the cooker as
you roll them so they retain their shape.
Pour 1 cup water and the lemon juice over the dolmades and cover with a trivet or small plate. Close
the lid and lock it. Set the cooker onto the Low Pressure setting and cook for 7 minutes. Release
the pressure leaving the lid on until the dolmades have completely cooled. Once cooled, lift them
carefully from the cooker into a serving dish and serve with crumbled feta and slices of lemon.
Notes: You can vary the flavour by using sultanas or chopped dried apricots instead of currants, and
oregano or mint in place of dill. If you have access to a grapevine, the medium-sized, tender leaves
are best for making dolmades.
10 Beetroot Dip 11
Ingredients:
- 4 50g fresh beetroot - 2 tsp lemon juice
- 6 cups water - 1 tsp chilli paste
- 1 tsp salt - tsp ground cumin
- cup greek style plain - tsp ground coriander
yoghurt - f laked salt
Season, to taste.
Ingredients:
- 1 kg fresh asparagus, - bunch fresh chives
ends trimmed - bunch of fresh
- 1 cups water tarragon
- 1 tbsp thickened cream - lemon, juiced
- 1 25g plain, yoghurt - f laked salt
- bunch of fresh - freshly cracked black
chervil pepper
Ingredients: Ingredients:
- 2 50g dried chickpeas - f laked salt - 8 00g sebago potatoes -2 tbsp flat leaf parsley,
- 1 lemon, juiced - freshly cracked black - 400g carrots roughly chopped
- 1 tsp tahini pepper - 2 50g frozen green peas - f laked salt
- 1 tsp ground cumin - 2 50g canned tuna, - freshly cracked black
- 1 cup of water to cook drained pepper
the beans - 3 eggs
Soak the beans overnight. Peel the potatoes and carrots. Cut into cubes about
1 cm, place in the cooker, just cover with water and
Place the drained beans into the cooker and the lightly season with salt. Close the lid and cook on the
water. Cook on the High Pressure setting - Timer: High Pressure setting - Timer: 2 minutes. Open the
30 minutes (depending on the type and size of the lid, add the peas and close again. Cook on the High
beans). Drain the beans and set aside, reserve 1 cup Pressure setting - Timer: 1 minute.
of the cooking liquid. Drain the vegetables and allow to cool.
Place the beans into the bowl of a food processor Cook the eggs until hard boiled in a separate
with chopping blade. Add the lemon juice, tahini saucepan. Allow to cool then peel and cut into
and cumin mix until smooth. Add the reserved quarters. Break the tuna into medium sized pieces
cooking liquid bit by bit until you obtain the desired and set aside.
consistency. Season, to taste. To make the mayonnaise, place the egg yolks and
lemon juice into a mixing bowl, add a pinch of salt.
Serve hummus with pita bread and peeled Ideally use a stick blender or small food processor
vegetables cut into pieces for dipping. bowl to beat the egg yolks while slowly drizzling in
the oil. Season to taste.
Ingredients:
- 5 00g fish bones and - 3 slices lemon
head (eg- snapper) - 1 cup white wine
- 1 brown onion, peeled, - 3 cups water
halved and thinly sliced - 1 bay leaf
- 1 carrot, peeled and - 3 stalks parsley
thinly sliced - 3 black peppercorns
- 1 stick celery, thinly
sliced
Ingredients: Ingredients:
- 2 leeks, ends trimmed - cup white wine - 600g whole leeks - cup white wine
and cut into pieces - cup olive oil - 400g pontiac potatoes - flaked salt
- 2 bunches of asparagus - 1 tbsp thickened cream - 1 brown onion - freshly cracked black
- 1 brown onion, peeled per person - 40g butter pepper
and finely chopped - f laked salt - cup olive oil
- 2 sebago potatoes, - freshly cracked black - 1 cup cream
peeled and finely pepper
chopped
Cut the main portion of dark green from the top
of the leeks and trim the bottom of the root and
Cut the main portion of dark green from the top discard. Cut leek in half lengthways and slice. Peel
of the leeks and trim the bottom of the root and the potatoes and onion, wash and finely dice as if
discard. Cut leek in half lengthways and slice.
So ups & Sto cks
Set the MinutCook onto the Saut setting. Heat half Place the butter and oil into the MinutCook on the
the oil and add the leek, onion and potato. Season Saut setting. When hot, add the leeks, potatoes,
and lightly Saut for 3-4 minutes. Add the wine and onion and season with salt and pepper. Allow to
cook a further 2 minutes. Close the lid and cook on Simmer for a few minutes, add the wine. Cook until
the High Pressure setting - Timer: 7 minutes. the alcohol evaporates then add some cold water to
just cover the vegetables. Close the lid. Cook on the
Place the cooked vegetables into the bowl of a High Pressure setting - Timer: 7 minutes.
food processor with chopping blade or a blender.
And process until smooth. For a smooth soup push Open the cooker. Remove the cooked vegetables to
the processed soup through a strainer. Add the the bowl of a food processor with chopping blade
remaining oil gradually and whisk in with the cream. or a blender. Add the cream and adjust the salt and
pepper to taste.
Season to taste and serve.
Serve soup hot or cold.
CHICKEN
22 ZUCCHINI SOUP 23
& NOODLE SOUP
Ingredients: Ingredients:
- 1 leek -2 carrots, peeled and - 4 cups water - 2 carrots, peeled and
- cup olive oil finely chopped - 2 chicken carcasses cut into thin rounds
- 3 large zucchini, halved - cup white wine - 2 skinned chicken- - 1 leek, washed and cut
and chopped - 1 00g goats cheese breast fillets, thinly into thin slices
- 2 sebago potatoes, - f laked salt sliced - 1 50g dried vermicelli
peeled and finely - freshly cracked black - brown onion, peeled noodles
chopped pepper and thinly sliced
- 1 brown onion, peeled
and finely chopped
Place the water, chicken carcasses, chicken breast,
and vegetables into the MinutCook. Close the lid.
Cut the main portion of dark green from the top of Cook on the High Pressure setting - Timer: 3 minutes.
the leek and trim the bottom of the root and discard.
So ups & Sto cks
Ingredients: Ingredients:
- 500g dried chickpeas -1 carrot, peeled and - 4 tbsp olive oil -1 small potato, peeled
- 3 tbsp olive oil sliced - 1 00g bacon, thinly and chopped
- 4 00g whole medium - 1 tbsp paprika sliced - 3 black peppercorns
green prawns - f laked salt - 2 medium leeks - f laked salt
- 1 50g fish fillet, skinned - f leshly cracked black - kg pumpkin, peeled, - freshly cracked black
(eg- ling or boneless pepper roughly chopped pepper
fillet) - f lat leaf parsley, to - 1 stick celery, finely - 1 tbsp butter
- 3 tbsp plain flour serve diced
- 1 bunch english
spinach, washed and
leaves roughly chopped
Place 2 tbsp oil, into the MinutCook on Browning
setting. When it reaches the temperature, add the
bacon and cook until crisp stirring occasionally.
So ups & Sto cks
Drain and rinse the chickpeas and place into the Place the cooked vegetables into the bowl of a food
cooker. Add the spinach, carrot and paprika then processor with chopping blade or a blender. And
cover with water so that there is about 4cm of water process until smooth. Season, to taste.
sitting above the peas and vegetables. Ensure that
you do not exceed the maximum level indicated for Return vegetables to the cooker. Turn on the Keep
the cooker. Close the lid and cook on High Pressure Warm setting. Add the butter and allow to melt and
setting - Timer: 20 minutes. stir into the soup.
Next add the peeled prawns and fish and close the lid. Serve sprinkled with the crispy bacon.
Cook on Low-Pressure setting - Timer: 10 minutes.
Note: Soup can be kept warm on this function if it is
Season, to taste and serve with chopped parsley. going to be eaten within 30 minutes. Alternatively
switch off the cooker and warm again on Keep Warm
Note: the soup can be a little thin depending on the setting just prior to serving.
type of chickpeas used. To thicken slightly add a little
blended cornflour and water. Allow to gently Simmer
and serve.
26 GARLIC SOUP MINESTRONE SOUP 27
Ingredients: Ingredients:
- bread stick (day old), -4 cups chicken stock or - 1 00g leek - 6 cups water
cut into slices water - 1 small fennel bulb - 1 50g canned cannel-
- 5 cloves garlic, peeled - 2 eggs, lightly beaten - cup olive oil lini beans, rinsed and
and crushed - cup olive oil - 1 brown onion, peeled drained
- 1 00g prosciutto, finely - f laked salt and finely diced - 5 0g parmesan cheese,
chopped - f reshly cracked black - 2 garlic cloves, peeled shaved
- tsp ground cinnamon pepper and finely chopped - 2 tbsp shredded fresh
- 1 00g zucchini, diced basil leaves
- 1 50g canned, peeled, - f laked salt
tomatoes - freshly cracked black
Set the MinutCook onto the Browning setting, heat - 1 00g shelled broad pepper
the oil and cook the bread until lightly golden on beans
both sides. Cook for 5 minutes, remove and set aside.
So ups & Sto cks
Open the cooker and season soup to taste. Place the oil into the MinutCook on the Browning
setting. Add the onion and garlic, saut for 2
Note: serve soup into soup bowls with a few slices of minutes.
bread on top.
Add the zucchini, tomato, broad beans, leek, fennel
and water. Season lightly, with salt. Close the lid and
cook on the High Pressure setting - Timer: 6 minutes.
Open the lid, add the tomato sauce and basil, and
stir. Remove from cooker and chill in the refrigerator.
Serve with a few extra small whole leaves of basil.
Ingredients: Ingredients:
- 8 dried shitake - 3
tbsp soy sauce - 250g carrots, peeled - tsp green curry paste
1
mushrooms - 1
tsp powdered dashi - 2 00g celery - 1 cups chicken stock
- 3 green shallots, thinly - 3
cups water - cup vegetable oil - 1 cups coconut milk
sliced - 2
50g soba noodles - 2 chicken breast fillets, - 2 tsp fish sauce or to
- 3 tbsp miso sauce thinly sliced taste
- 2 brown onions, peeled, - 4 kaffir lime leaves,
halved and thinly sliced very finely shredded
- 2 00g bamboo shoots
Soak the shitake for 20 minutes in hot water. Drain
and reserve the soaking water. Cut the mushrooms
into thin slices.
Cut carrots and celery into rectangle pieces about
2mm thick x 6cm long. Set the MinutCook onto
Place the reserved mushroom liquid into the the Browning setting. Heat half the oil and add the
So ups & Sto cks
Ingredients:
- 2 cups long grain rice, -1 tsp finely chopped
washed fresh lemongrass
- 2 70ml can coconut - cup freshly chopped
milk coriander leaves
- 1 cup hot water - 4 x 100g pieces fish
- tsp ground turmeric eg- snapper, flathead
- tsp ground cumin - 2 tsp fish sauce
- cup ground - 1 tsp chilli paste
coriander
F ish & Shellfish
Lay fillets of fish onto the rice and top with the
remaining coriander, drizzle with fish sauce and add
a little chilli paste to each fillet.
Ingredients: Ingredients:
- 6 00g barramundi, - 1 cup water - 5 00g fresh or frozen - cup dry white wine
skinned - 1 cup olive oil broad beans - 1 sprig fresh mint
- 1 small bunch, curly - f laked salt - 1 6 whole fresh or - 4 tbsp olive oil
parsley - f reshly cracked black frozen baby squid, skin- - f laked salt
- 3 garlic cloves, peeled pepper ned and cleaned - freshly cracked black
- 5 0g fresh breadcrumbs - 1 small green cabbage, pepper
- 3 tbsp white wine finely shredded
vinegar - 1 brown onion, peeled,
finely diced
Cut the fish into large chunks. Lightly season and set
aside. Trim the lower stems from the parsley wash Place the beans into the MinutCook, cover with
and drain well. water and close the lid. Cook on the High Pressure
F ish & Shellfish
Ingredients: Ingredients:
- 3 00g thick white fish - 2
slices white bread - 8 80g salmon fillet, -1 sprig fresh thyme
fillets (barramundi, - 1
cup cream skinned - 1 tsp ground ginger
kingfish, blue eye), - 4
eggs lightly beaten - 3 cups fish stock - 4 green shallots, thinly
skinned - 2
00g whole green - 4 lemon, rind only sliced
- 2 00g baby octopus, prawns, peeled and - 1 clove - f laked salt
cleaned finely chopped - 3 cardamon pods - freshly cracked black
- 4 tbsp olive oil -1 tsp soft butter - 1 tsp whole coriander pepper
- 1 cup water - f laked salt seeds - 4 sprigs fresh basil
- 1 carrot, peeled and - f reshly cracked black
finely chopped pepper
- 1 50g broccoli, finely
chopped Wipe the fillet over with damp kitchen paper towel
and cut into cubes about 2cm in size. Lightly season
with salt and pepper and set aside.
F ish & Shellfish
Ingredients:
- 4 x 125g thick fish - 1 cup plain flour
fillets (eg- cod, blue - 2 tomatoes peeled
eye, barramundi) and chopped
- 1 leek - 1 brown onion, peeled
- 1 red pepper (capsi- and finely chopped
cum) - 1 00ml vinegar
- 1 green pepper (cap- - f laked salt
sicum) - freshly cracked black
- 2 cups olive oil pepper
- 1 medium eggplant, - cup sweet basil lea-
halved and thinly sliced ves to serve
F ish & Shellfish
Ingredients: Ingredients:
- 6 00g fish fillets, skin- -7 00g whole new - 4 x 125g tuna steaks - cup sweet basil
ned (eg- cod, blue-eye potatoes, washed and - cup olive oil leaves
or ling) halved (skin still on) - 1 red onion, peeled and - 1 tbsp sugar
- cup olive oil - 2 stalks celery, finely finely diced - f laked salt
- 1 brown onion, peeled diced - 3 cloves garlic, peeled - freshly cracked black
and finely diced - 2 tbsp finely grated and finely chopped pepper
- 1 tsp ground cumin lemon rind - 5 00g cherry tomatoes,
- tsp ground turmeric - 1 cup water cut in half
- 1 cinnamon stick - f laked salt
- 4 00g peeled tomatoes, - freshly cracked black
roughly chopped pepper
Wipe the tuna over with damp kitchen paper towel.
Lightly season with salt and pepper and set aside.
F ish & Shellfish
Fi sh & Shellfish
- S team basket
their shape. Pour lemon juice over the fillets and set
aside.
Soak the beans overnight.
Set the MinutCook onto the Saut setting. Heat
the butter and add the shallots and wine, cook for
Place the drained beans, onion and bay leaf into the
3-4 minutes or until tender and all the wine has
MinutCook and just cover with water, season lightly
evaporated.
with salt. Close lid and cook on the High Pressure
setting - Timer: 30 minutes.
Add the spinach and close lid. Cook on the Low
Pressure setting - Timer: 5 minutes. Transfer the
Open the cooker and add tomato, pepper, basil and
spinach and shallot mix to a blender, blend until
lemon juice. Stir well to combine with beans.
smooth with the cream and mustard. Season to
taste.
Put the steam basket into position and add the
spinach. Close the lid. Cook on the Low Pressure
Place the rolled fillets in the cooker standing on their
setting - Timer: 1 minute. Remove the chickpeas and
ends and supporting each other. Cook on the Low
spinach and keep warm.
Pressure setting - Timer: 3 minutes. Remove and
serve with the spinach sauce.
Add the garlic, cook on the Simmer setting for 5
minutes. Add the fish and cover with garlic oil and
Note: alternatively make this sauce by combining
cook for 5 minutes longer or until the fish is lightly
ingredients in a bowl and not in a blender.
golden. Turn once during cooking.
Ingredients: Ingredients:
- 2 kg black mussels - tbsp chopped parsley
2 - 8 chicken pieces - 8 whole green prawns
- 1 tbsp butter - 1 sprig fresh thyme (eg - thigh, breast) - 8 black mussels,
- 2 green shallots, finely - 1 bay leaf - cup olive oil cleaned
chopped - freshly cracked black - 1 brown onion, peeled - 2 50g whole squid,
- cup dry white wine pepper and finely chopped cleaned and cut into
- 1 red bell pepper thin strips
(capsicum) - 1 00g shelled fresh or
- 5 00g canned peeled frozen green peas
Wash and clean (de-beard) the mussels. tomatoes - 1 00g chorizo sausage,
- 1 garlic clove, peeled thinly sliced
Set the MinutCook onto the Saut setting. Heat and finely chopped - f laked salt
butter and lightly Saut the shallot for 2-3 minutes. - 2 pinches of saffron - freshly cracked black
Deglaze by adding the wine and stir with a wooden - 1 cup water pepper
- 2 00g long-grain rice
Fi sh & Shellfish
Fi sh & Shellfish
spoon.
- 4 langoustines
(scampi), halved
Add the mussels, parsley, thyme, bay leaf, and lengthways
season with pepper. Stir to combine. Close the lid
and cook on the High Pressure setting - Timer: 4
minutes. Set the MinutCook onto the Browning setting. Heat
the oil and cook the chicken pieces for 4-5 minutes
Note: for variety, try using clams, cockles, pipis etc. until the skin is lightly browned. Season lightly with,
salt and pepper.
Cooked with care, a corned beef dinner is one of the most comforting meals ever,
especially if served with all its traditional accompaniments like mustard and
cornichons. You may even like to serve it with a creamy white sauce flavoured
with capers and parsley or a good dollop of mustard, to make the meal special.
I usually cook the potatoes in the cooking liquid after the meat is cooked, but
you may prefer to cook them separately and make a creamy mash to go with the
corned beef.
Ingredients:
- 1.5kg corned beef (such as silverside, - 8 00g chat (baby) potatoes or quartered peeled
rump or brisket) potatoes
- 1 large white or brown onion, peeled and - 5 00g cabbage, cut into wedges
studded with 5 cloves - 5 0g butter
- 2 tablespoons malt vinegar - cup chopped flat-leaf parsley
- 2 tablespoons brown sugar - D ijon or hot English mustard, to serve
M eats
M eats
- 1 bay leaf - p ickled cornichons, to serve
- 1 bunch baby carrots or 3 carrots, quartered
Utensil:
- Trivet - that fits in the MinutCook pot.
Place the corned beef on a trivet in the MinutCook and add the onion, vinegar, brown sugar, bay
leaf, and 2 cups water.
Close the lid and lock it. Set the cooker onto the High Pressure setting and cook for 55 minutes. Release
the pressure and unlock the lid. Test the meat by inserting a skewer into the middle - it should be tender,
not tough. Transfer the meat to a chopping board and leave to rest in a warm place while you cook the
vegetables. Remove the trivet from cooker.
Add the carrots, potatoes and cabbage to the liquid in the cooker. Close the lid and lock it, then set
onto the Low Pressure setting and cook for 5 minutes.
Release the pressure and unlock the lid. Lift the vegetables from the liquid using a slotted spoon,
drain and transfer to a bowl. Toss through the butter and parsley. Cut the corned beef into thick slices
and serve with the vegetables, mustard and pickled cornichons (gherkins).
Notes: If youre serving the corned beef cold, leave it to cool completely in the cooking liquid
before draining it, wrapping it in foil and chilling in the fridge. Slice thinly and serve with mustard,
horseradish cream, pickles or cucumber salad.
48 BRAISED LAMB SHANKS 49
Go to a French-inspired restaurant and you will often find braised lamb shanks on
the menu. Clever chefs know their customers love them, as they take such a long
time to cook at home. The good news is that a pressure cooker can help you turn
out this delectable dish in a very short time.
Buying your lamb shanks French-trimmed (where the meat and fat is removed
from the end of the shank, leaving a clean bone) dramatically reduces the
fattiness of the dish.
Ingredients:
- 2 tomatoes
- 6 lamb shanks, french-trimmed - g rated rind of 1 lemon
(ask your butcher to do this for you) - cup red wine
- cup plain flour, seasoned with a generous - cup beef stock or vegetable stock
pinch of salt and pepper - s alt and freshly ground black pepper
- 2 tablespoons olive oil - 1 tablespoon plain flour mixed with
M eats
M eats
- 1 white or brown onion, chopped - 2 tablespoons water (optional)
- 3 carrots, thickly sliced - m ashed potatoes and steamed green beans,
- 1 clove garlic, peeled to serve
- 1 tablespoon chopped fresh oregano
If you want to peel the tomatoes, drop them into boiling water for 10 seconds, then transfer them to
cold water to cool. Use a small sharp knife to cut the skin around the calyx, then peel the skin away.
Cut the flesh into quarters and set aside.
Wipe the shanks with a clean, damp cloth, then toss them through the seasoned flour, shaking off
any excess. Set the MinutCook onto the Browning setting. Heat half the oil in the cooker and brown
the shanks two at a time. Remove and set aside.
Add the remaining oil with the onion, carrot and garlic to the cooker and fry for 5 minutes, stirring
occasionally. Add the tomatoes, oregano, lemon rind, wine and stock and bring to a boil, stirring well,
for a few minutes. Return the lamb shanks to the cooker and season well. Spoon some of the sauce
and vegetables over the shanks.
Close the lid and lock it. Set cooker onto the High Pressure setting and cook for 25 minutes. Release
pressure and open the lid and test to see if the meat is done (depending on the thickness of the
shanks) cook a further 5 minutes if required. Carefully remove the lamb shanks from the cooker - the
meat should be very tender and almost falling off the bone.
If you would like the gravy a little thicker, set cooker onto the Simmer setting and stir in the paste of
flour and water a little at a time until thickened.
On each plate, place a shank on a bed of mashed potato, spoon over plenty of gravy and serve with
steamed green beans alongside.
Tikka Curry with Beef
50 51
and Snow pea Twist
Ingredients:
- 6 00g lean cubed beef - 1 00g fresh snow peas,
- 2 tbsp rice bran oil trimmed and cut in
- 1 brown onion, peeled pieces
and finely chopped - cup sour cream
- cup tikka (store - cup fresh coriander
brought) paste leaves
- 1 large tomato, roughly - f laked salt
chopped
- 1 tbsp finely chopped
fresh coriander stem
M eats
and close the lid. Set cooker onto High Pressure
setting-Timer: 25 minutes. Open lid and add the
snow peas, cream and coriander.
Ingredients:
- 5 00g lean diced lamb - cup cream
- 2 tbsp rice bran oil - 2 00g baby spinach
- 2 large brown onions, leaves
peeled, halved and - cup blanched al-
thinly sliced monds, toasted
- cup korma paste - cup fresh coriander
- cup water - f laked salt
- 3 00g baby new
potatoes, halved
M eats
minutes. Open lid and add the potatoes, cook a
further 3 minutes. Test that the potatoes are cooked
and stir through the spinach, cream, almonds and
coriander. Cook on Simmer setting until the spinach
has just slightly wilted.
Ingredients: Ingredients:
- 5 00g veal strips - cup white wine
- 1 kg veal shanks -2 garlic cloves, peeled
- cup olive oil - 1 cup light cream - cup olive oil and finely chopped
- 1 brown onion, peeled, - cup water - 1 brown onion, peeled - 2 cloves
halved and thinly sliced - f laked salt and finely diced - 1 bay leaf
- 2 tbsp mustard seed - freshly cracked black - 2 carrots, peeled and - 1 cup white wine
- 1 tbsp dijon mustard pepper diced - f laked salt
- 1 celery stalk, finely - freshly cracked black
diced pepper
- 2 red tomatoes, seeded
Season the veal lightly with salt and pepper.
and diced
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evaporates. Add mustard seeds and mustard, cream
and water. Return veal to cooker and close the lid.
Cook on the Low Pressure setting - Timer: 5 minutes. Remove the meat and in the same oil lightly Saut
the onion, carrot, celery, tomato, garlic, cloves and
bay leaf. Cook for 3-4 minutes then return the
If the sauce is a little thin, open the lid and cook on shanks to the cooker and pour in the wine. Cook
the Simmer setting for a few minutes until it thickens until the wine evaporates and cooks off. Add enough
slightly. water to cover the meat halfway and close lid. Cook
on the High Pressure setting - Timer: 40 minutes.
Season to taste and serve.
Open the lid and test to see if the meat is done
(depending on the thickness of the shanks). If the
sauce is thin, remove the shanks to a side plate and
keep warm.
Cook on the Simmer setting for a few minutes until it
thickens slightly.
Ingredients: Ingredients:
- 1 kg veal round -1 00g proscuitto, thinly - 4 large slices veal -2 00g canned peeled,
- 4 fresh artichokes sliced into strips shank tomatoes
- cup olive oil - cup white wine - cup plain flour - 1 garlic clove, peeled
- 2 garlic cloves, peeled - 1 cup water - cup olive oil and finely chopped
and roughly chopped - f laked salt - 2 tbsp butter - 1 sprig of thyme
- 2 00g cabbage, cored, - freshly cracked black - 2 brown onions, peeled - 4 00g cooked artichokes
washed and shredded pepper and finely diced - f laked salt
- 1 brown onion, peeled - 1 stalk celery, finely - freshly cracked black
and finely chopped chopped pepper
- 1 cup white wine
Set the MinutCook onto the Browning setting. Heat Set the MinutCook on the Browning setting. Heat oil
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the oil and add the veal and garlic. Cook for 3-4 and butter then cook meat for 2-3 minutes or until
minutes or until the meat is lightly browned. browned on both sides. Remove and set aside.
Add in the artichokes, cabbage, onion and On the Saut setting lightly Saut the diced onion
proscuitto. Saut for a further 2-3 minutes then add and celery for 2 minutes. Deglaze the cooker by
the wine and water. Close the lid and cook on the adding the wine and gently scraping the base of the
High Pressure setting - Timer: 15 minutes. cooker with a wooden spoon.
Season to taste and serve. Add the tomatoes, garlic and thyme. Return the
veal to the cooker with the artichokes and stir to
combine. Close the lid and cook on the High Pressure
setting - Timer: 8 minutes. Season to taste.
& ONION
Cooking time: 30 minutes. Serves 4
Cooking time: 12 minutes. Serves 4
Ingredients:
Ingredients: - 8 00g piece beef -5 00g tomatoes, peeled,
- 8 00g piece beef -p inch ground nutmeg (eg - eye fillet) seeded, and chopped
tenderloin (eye fillet) - 4 00g baby new - 1 leek - 1 cup white wine
- 3 tbsp olive oil potatoes - cup olive oil - 2 sprigs fresh thyme
- 2 brown onions, peeled - f laked salt - 1 brown onion, peeled - 5 00g sebago potatoes,
and cut into quarters - freshly cracked black and diced peeled, and cubed
- 1 50g tomatoes, peeled pepper - 2 carrots, diced - f laked salt
- 3 garlic cloves, peeled - freshly cracked black
and finely chopped pepper
Set the MinutCook onto the Browning setting. Add
oil and add the lightly season beef and sear on all
sides until lightly browned. Lightly season the beef with salt and pepper.
Add the onions, tomatoes, potatoes and nutmeg Cut the main portion of dark green from the top of
along with 1/3 cup of water. Close the lid. Cook on the leek and trim the bottom of the root and discard.
the Low Pressure setting - Timer: 12 minutes. Cut leek in half lengthways and thinly slice.
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Season, to taste. Set the MinutCook onto the Browning setting. Heat
the oil and add the beef, braise on all sides for about
4 minutes or until lightly browned. Remove and set
aside.
Into the same oil, add the leek, onion, carrot and
garlic. Cook on the Browning setting for 3-4 minutes.
Add the tomato, meat, wine and thyme. Close the
lid and cook on the High Pressure setting - Timer: 20
minutes.
Open the lid and add the potatoes and cut into
cubes. Close lid again and cook on the High Pressure
setting - Timer: 10 minutes.
Ingredients: Ingredients:
- 800g beef cheeks -1 bouquet garni - 1 kg leg of lamb, -1 sprig of mint, leaves
- 2 tbsp plain flour - 600g carrots, peeled de-boned and cut into roughly chopped
- 1 tbsp sunflower oil and cut into small pieces - 3 tbsp olive oil
- 1 tbsp butter pieces - 2 lemons, thinly sliced - 2 50g couscous
- 1 brown onion, peeled - flaked salt (includes the skin) - f laked salt
and finely diced - freshly cracked black - 2 50g greek style - freshly cracked black
- 2 garlic cloves, peeled pepper natural yoghurt pepper
and finely chopped - 1 red onion, peeled and
- 3 cups red wine finely chopped
Place the beef into a bowl and dust lightly with Combine in a non-metallic bowl the lamb, lemon,
seasoned flour, shaking off the excess. yogurt, onion and mint. Season lightly, with salt and
pepper. Cover and refrigerate for 3 hours, stir 2-3
Set the MinutCook onto the Browning setting. times while marinating.
Heat the oil and butter. Add the beef and cook for 3
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minutes or until lightly browned on all sides. Place the couscous in the MinutCook. Add 2 cups
of water, 1 tbsp oil and close the lid. Cook on the
Add onion and garlic to the cooker, and cook a Low Pressure setting - Timer: 5 minutes. Remove
further 3 minutes. Add the wine and bouquet garni. couscous, set aside and keep warm.
Bring to a gentle boil and skim off any foam. On the Browning setting, heat the remaining oil, add
the drained meat and cook for 5 - 6 minutes or until
Add the carrots and close the lid. Cook on the High browned on all sides.
Pressure setting - Timer: 25 minutes.
Serve lamb with the couscous.
Remove the beef to a side plate and cover with foil.
Remove bouquet garni and discard then season the
sauce to taste.
Ingredients: Ingredients:
- 5 00g pork loin, rind - cup white wine
1 - 8 00g pork loin, rind - 1 cup white wine
removed - cup olive oil removed - 2 00g cup mushrooms,
- 2 oranges - f laked salt - cup olive oil halved
- 1 brown onion, peeled, - freshly cracked black - 1 brown onion, peeled - f laked salt
halved and thinly sliced pepper and diced - freshly cracked black
- 3 garlic cloves, peeled pepper
and finely chopped
Lightly season the pork with salt and pepper.
Wash the oranges. Squeeze the juice from 1 orange
and cut the other into thin rounds. Lightly season the pork with salt and pepper.
Set the MinutCook onto the Browning setting. Heat Set the MinutCook onto the Browning setting. Heat
the oil and add the pork, braise on all sides for about the oil and add the pork, braise on all sides for about
4 minutes or until lightly browned. Remove and set 4 minutes or until lightly browned.
aside.
Add the onion and garlic and brown together with
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Place onion into the cooker and cook for 2-3 the pork for further 2-3 minutes. Add the wine. Close
minutes. Add orange juice, sliced orange and wine, the lid and cook on the High Pressure setting - Timer:
and place the pork back into the cooker. Close the 15 minutes.
lid and cook on the High Pressure setting - Timer: 10
minutes. Open the lid and add the mushrooms. Close lid again
and cook on the High Pressure setting - Timer: 5
Open the lid and check if the pork is cooked (if minutes.
not, close the lid and cook a little longer). Season
the sauce to taste. To thicken the sauce if desired, Remove the pork to a side plate and cover with foil.
remove the pork to a side plate and cover with foil. Season the mushrooms to taste. Slice pork and serve.
Leaving the lid open heat sauce on Simmer setting
until it thickens a little.
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setting. Add the ham and Saut for 1 minute. browned on all sides.
Add the onion, leek, tomato, carrot, whole garlic Add the red pepper, tomatoes, garlic and rosemary,
cloves and bay leaf. Cook on the Browning setting stir to combine and cook a further 3 minutes.
for 2 minutes. Add the lentils and paprika. Simmer
for 1 minute on low heat (being careful not to burn
Add the wine, water, honey and paprika. Close the
the paprika). Add approximately 4 cups water and
lid and set cooker to Low- pressure setting - Timer:
close the lid. Cook on the High Pressure setting -
10minutes.
Timer: 15 minutes.
Ingredients: Ingredients:
- 8 00g sebago potatoes, -3 garlic cloves, peeled, - 3 00g dried butter -1 carrot, peeled and
washed finely chopped beans (eg - cannellini) finely diced
- 2 green bell peppers - 1 long dry red chilli - 1 tbsp olive oil - 1 tomato, finely
(capsicum) - 2 00g chorizo sausage, - 2 50g pork fillet, cut chopped
- 1 tbsp olive oil thinly sliced into pieces - 1 bay leaf
- 1 brown onion, peeled, - 1 bay leaf - 1 00g pork belly, - 1 sprig fresh thyme
finely diced - f laked salt cut into pieces - 1 cinnamon stick
- 1 large brown onion, - 2 tsp mild paprika
peeled and finely diced - f laked salt
- 2 cloves garlic, peeled
Peel the potatoes and cut in half with a knife, then and finely diced
cut into large chunks. Wash the peppers, remove the
stems and seeds and cut into medium sized cubes.
Place the oil into the MinutCook on the Browning Soak the beans overnight. Drain and rinse before
setting. When the oil is hot, add onion, garlic, bay using.
leaf and red chilli and cook for 4-5 minutes.
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Set the MinutCook onto the Browning setting. Heat
Then add the green pepper, chorizo and the oil and add the beans, pork belly, pork fillet, onion,
potatoes. Stir and add water until the vegetables are garlic, carrot, tomato, bay leaf, thyme, cinnamon
just covered. and paprika. Season lightly with salt and stir well to
combine.
Close the lid. Cook on the High Pressure setting -
Timer: 6 minutes. Cook for 4-5 minutes then add water to just cover
the pork and vegetables. Leaving the lid open, bring
Season, to taste. the mixture to the boil and add about cup cold
water to the mixture to stop the boiling. Repeat this
process twice more.
Ingredients:
- 1 cup dried cannellini - 2 litres fish stock
beans - 3 tomatoes, peeled
- 4 00g thick fish fillets, and chopped
skinned (eg: blue eye, - 1 tbsp shredded fresh
gemfish, ling) basil leaves
- 1 6 black mussels, - tsp saffron threads
de-beared & cleaned mixed with 1 tbsp
- 1 6 whole green prawns, boiling water
peeled - 1 tbsp lemon juice
- cup olive oil - 1 tsp chilli paste
- 1 leek, white section - f laked salt
S tews & Cassero les
Ingredients: Ingredients:
- 6 00g diced veal -1 brown onion, peeled - 1 kg veal round, cut -1 00g blanched
- cup plain flour and finely diced into 3-4cm dice almonds
- cup olive oil - 2 garlic cloves, peeled - cup olive oil - 2 bay leaves
- 2 50g oyster and finely chopped - 1 brown onion, peeled, - 2 cups white wine
mushrooms, - cup white wine halved and thinly sliced - f laked salt
ends trimmed -1 cups, water - 2 cloves garlic, peeled - freshly cracked white
- 1 bunch green - f laked salt and finely chopped pepper
asparagus, trimmed - f reshly cracked black - 1 carrot, peeled and
and cut into pieces pepper thinly sliced
- 8 00g sebago potatoes,
peeled and cut into
S tews & Cassero les
Set the MinutCook onto the Browning setting. Set the MinutCook onto the Browning setting. Heat
Heat oil and add the veal cook for 3-4 minutes or oil and add the veal cook for 3-4 minutes or until
until lightly browned on all sides. Add the onion lightly browned. Add the onion, garlic, carrot, potato,
and garlic and saut a further 2-3 minutes. Add the almonds and bay leaves cook for a further 4-5
mushrooms and asparagus pieces and saut again minutes. Pour in the wine. Stir well to combine.
for another 2-3 minutes. Pour in the wine and water.
Close the lid and cook on the High Pressure setting - Close the lid and cook on the High Pressure setting -
Timer: 15 minutes. Timer: 15 minutes.
Ingredients: Ingredients:
- 8 00g cubed lamb -2 witlof, cut in half - 4 00g veal mince - 1 egg yolk
(for stewing) lengthways - 3 00g pork mince - cup plain flour
- 2 granny smith apples, - 2 brown onions, peeled - cup milk - r ice bran oil (for frying)
peeled, cored and and chopped - 2 slices white bread - f laked salt
chopped - 2 garlic cloves, peeled - 1 tbsp finely chopped - freshly ground black
- lemon, juiced and chopped flat leaf parsley pepper
- cup olive oil -1 cup white wine - 2 garlic cloves, peeled
- 1 medium eggplant, - f laked salt and finely chopped
cut into 3cm cubes - f reshly cracked black
- 2 00g pumpkin, peeled pepper
Sauce:
and cut into 3cm cubes
- 2 brown onions, peeled -3 00g canned, peeled,
S tews & Cassero les
Set the MinutCook onto the Browning setting. Cook Combine the veal and pork. Mix in a bowl and
the lamb in two batches by heating half the oil and season lightly with salt and pepper. Place the milk
adding half the lamb cook for 4-5 minutes or until and bread together in a separate bowl, allowing
lightly browned remove and repeat with remaining the milk to soak in. Add to the meat the parsley,
oil and meat. Return all the lamb to the cooker. garlic, egg yolk and milk soaked bread. Mix all the
ingredients together. Ideally this is done with a
Add the apple, eggplant, pumpkin, witlof, onion gloved hand it makes it much easier to combine
and garlic. On the Browning setting, saut for a 5 thoroughly.
minutes, then add the wine. Close the lid. Cook on
the Low Pressure setting- Timer: 5 minutes. Shape the mixture into small meatballs and dust
lightly with flour, shaking off the excess.
Season, to taste. Serve with mashed potato.
Set the MinutCook onto the Browning setting.
Heat, enough oil for shallow frying then cook the
meatballs for 3-4 minutes or until lightly browned.
Remove and drain on kitchen paper towel and set
aside. It may be necessary to cook the meatballs in
two batches.
Ingredients: Ingredients:
- 4 00g diced lamb - tomato, finely diced
1 - 8 00g beef, veal or pork -2 red bell peppers
- cup plain flour - 3 00g brown lentils cut into 2cm cubes (capsicum), seeded and
- 2 00g shitake - cup white wine - cup sunflower oil diced
mushrooms - f laked salt - 2 brown onions, peeled - 1 garlic clove, peeled
- 2 tbsp olive oil - f reshly cracked black and finely diced and crushed
- 2 cloves garlic, peeled pepper - 1 tbsp paprika - 2 tsp dried marjoram
and crushed - 1 tsp ground cumin - cup water
- 3 green shallots, thickly - cup red wine - f laked salt
sliced - 2 00g canned, peeled, - freshly cracked black
tomatoes pepper
S tews & Cassero les
Ingredients: Ingredients:
- cup olive oil -3 00g swiss chard - 4 50g thick sausages - sprig thyme
1
- 1 brown onion peeled (spinach), washed, and - 1 tbsp oil - 1 bay leaf
and finely chopped coarsely shredded - 1 brown onion, peeled - f laked salt
- 2 00g cauliflower, cut - cup white wine and finely chopped - freshly cracked black
into florets - cup chicken stock or - 2 cloves garlic, peeled pepper
- 1 00g green beans, water and finely chopped - 2 tbsp chopped flat
remove string and cut - f laked salt - cup white wine leaf parsley
into pieces - f reshly cracked black - 1 cups chicken stock
- 3 00g pumpkin, peeled, pepper - 6 00g small new pota-
seeded and cut into toes, washed
3cm cubes
S tews & Cassero les
Ingredients:
- 5 00g chicken thigh -2 50g pumpkin, peeled
fillet and cut into 2cm cubes
- 3 baby bok choy - 2 tsp fresh, lime juice
- 2 tbsp rice bran oil - 2 kaffir lime leaves,
- 1 tbsp red curry paste very thinly sliced
- 1 tsp brown sugar - cup freshly chopped
- 2 tsp fish sauce coriander leaves
-2 70ml can coconut milk - l ime wedges to serve
- 1 brown onion, peeled,
halved and thinly sliced
Cut chicken into large cubes. Wash and dry bok choy
P oultry & Game
AND VEGETABLES
Cooking time: 10 minutes
Cooking time: 10 minutes
Ingredients:
Ingredients: - 6 00g turkey thighs or -3 green shallots, thinly
- 8 skinned chicken thigh -2 tsp finely grated breast sliced
fillets ginger - cup plain flour - 1 cup beer
- 2 carrots, peeled and -1 lime, cut into thin - 2 00g dried macaroni - f laked salt
finely chopped slices pasta - freshly cracked black
- 1 celery stalk, finely - cup white wine - cup olive oil pepper
chopped - cup olive oil - 4 garlic cloves, peeled
- 1 red onion, peeled and - f laked salt
finely chopped - f reshly cracked black
- 6 fresh young garlic pepper
Cut turkey into large cubes and dust in lightly in
cloves, peeled and
finely chopped
seasoned flour. Shaking off the excess.
P oultry & Game
Ingredients: Ingredients:
- 6 00g piece turkey - tsp flour - 4 skinned chicken - cup white wine
breast, cut into 2 - cup whiskey breast fillets - cup olive oil
pieces - cup water - 2 large red bell peppers - f laked salt
- cup olive oil - f laked salt (capsicum) - freshly cracked black
- 2 brown onions, peeled, - f reshly cracked black - 1 small bunch, fresh pepper
halved and thinly sliced pepper young garlic
In the cooker, add the onion to the same oil and Cut the chicken breast in half, lengthwise and
cook on the Browning setting for 2-3 minutes or until season with salt and pepper. Wash and prepare the
lightly golden. Add the flour and stir into the onion. garlic. Cut peppers in half and remove seeds, stem
Allow the onion mix to slightly simmer so small and white membrane inside the pepper. Then cut
P oultry & Game
To the same oil in the cooker, add the onion and Place the oil into the MinutCook on the Browning
cook for 2-3 minutes or until lightly golden on the setting. When the oil is hot, add the chicken breast
Browning setting. Add the flour and stir into the pieces. Brown lightly on both sides for 3-4 minutes,
onion. Allow the onion mix to slightly simmer so it may be necessary to cook the chicken in two
small bubbles appear. batches. To the partly cooked chicken, add the
peppers and garlic and saut for 2 minutes.
Return the turkey to the cooker, add the whiskey and
water. Close the lid and cook on the Low Pressure Add the wine and close the lid. Cook on the
setting - Timer: 5 minutes. Low Pressure setting - Timer: 4 minutes.
Season, to taste.
Open the lid and remove the turkey breast. If the
sauce is still a little too thin, allow the sauce to
continue cooking without the lid so that it thickens
slightly.
Ingredients: Ingredients:
- 1 small chicken, cut -3 garlic cloves, peeled - 8 chicken legs - 00ml soy sauce
5
into pieces and finely chopped - 1 brown onion, peeled, - 1 tbsp olive oil
- cup olive oil -3 red tomatoes, finely diced - f laked salt
- 1 brown onion, peeled roughly chopped - 1 clove garlic, peeled, - freshly cracked white
and roughly chopped -2 bay leaves finely diced pepper
- 1 green bell pepper, - cup white wine - 2 green shallots
halved, seeded and -4 black peppercorns - 1 00g fresh ginger,
roughly chopped - f laked salt peeled, finely grated
- 1 red bell pepper, - f reshly cracked black
halved, seeded and pepper
roughly chopped
Place the oil into the MinutCook on Browning
setting. When the oil is hot, add the onion, garlic and
shallot and cook for 3-4 minutes.
P oultry & Game
Season, to taste.
SWEET CHICKEN
88 CHICKEN WITH CITRUS 89
CURRY
Ingredients: Ingredients:
- 4 chicken breasts fillets - cup cognac - 1 kg chicken thigh fillet, -1 cup coconut milk
- p arsley - 1 00g picked nuts, skinned - cup water
- o regano roughly crushed - 3 tbsp rice bran oil - s mall pinch of saffron
- 2 oranges - f laked salt - 1 brown onion, peeled threads
- 1 lemon - f reshly cracked black and finely diced - f laked salt
- 2 tbsp olive oil pepper - 2 tbsp madras curry - freshly cracked black
- 2 apples, peeled, cord pepper
and cut into 2cm cubes
Place the chicken into a bowl and add the parsley,
oregano and season with salt and pepper. Rub well
into the chicken, cover and set aside. Cut each chicken thigh into 4 large pieces and
season lightly with salt and pepper.
P oultry & Game
Ingredients: Ingredients:
- 1 .5kg whole chicken, -2 carrots, peeled and - 4 chicken breast fillets - 1 brown onion, finely
cut into pieces chopped skin chopped
- 4 tbsp dijon mustard -2 sprigs fresh thyme - 2 50g plain yoghurt - 2 tomatoes, peeled and
- 1 tbsp soy sauce - cup chicken stock - 4 tbsp tandoori mix chopped (optional)
- 2 tbsp olive oil -1 00g black olives (eg- brought paste) - 1 cup coconut milk or
- cup white wine - f laked salt - 1 lemon, juiced water
- 2 brown onions, peeled - f reshly cracked black - 1 tbsp vegetable oil
and chopped pepper
When ready, open the lid and add the black olives.
Season to taste and serve.
Barley risotto with
92 93
chorizo & mushrooms
Have a play with this great recipe - you can use sliced leek instead of onion, or
add roasted cherry tomatoes in place of the mushrooms and chorizo.
Ingredients:
- 5 0g butter - s alt and freshly ground black pepper
- 1 white or brown onion, finely chopped - 2 50g button mushrooms, quartered
- 2 cloves garlic, crushed - cup freshly chopped flat-leaf parsley
- 2 00g chorizo, thinly sliced on the diagonal - cup freshly grated parmesan
- 1 cups pearl barley - s haved parmesan, to serve
- 4 cups chicken stock
Pasta & Riso tto s
Add the barley and stock and season well with salt and pepper. Close the lid and lock it. Set cooker
onto High Pressure setting and cook for 20 minutes.
Release the pressure and open the lid. The barley should be tender but still have a little bite to it and,
though most of the liquid is absorbed, should have a slightly soupy consistency.
Meanwhile, preheat a grill on high. Place the remaining chorizo on a baking tray and grill for
2minutes until golden and crisp.
Drain on paper towel and set aside. Melt the remaining butter in a large frying pan, and fry the
mushrooms for 5 minutes on high heat, until golden.
Fold the mushrooms, parsley and parmesan through the barley and season to taste.
Top with the grilled chorizo and some shaved parmesan to serve.
GNOCCHI WITH TOMATO
94 MUSHROOM RISOTTO 95
AND FETA
Ingredients: Ingredients:
- cup olive oil -2 50g tomato, pure - 3 tbsp olive oil -1 cup white wine
- 2 green shallots, finely - 2 00g feta cheese, - 1 brown onion, finely - 5 0g butter
chopped crumbled chopped - 8 0g grated parmesan
- 5 00g pre-prepared - 8 fresh basil leaves, - 3 00g arborio ice cheese
gnocchi finely shredded - 2 00g cup mushrooms, - 2 sprigs fresh oregano,
thinly sliced leaves finely chopped
- 1 brown onion, finely - f laked salt
chopped - freshly cracked black
- 3 cups chicken stock pepper
Set the MinutCook onto the Browning setting, heat
the oil and cook the shallot for 2-3 minutes or until
lightly golden.
Place the oil into the MinutCook on the Browning
Pasta & Riso tto s
Ingredients: Ingredients:
- 6 75g butternut pumpkin -1 tsp dried sage leaves - 5 00g whole fresh squid - 3 cups chicken stock
- 2 75g arborio rice - f laked salt - cup olive oil - f laked salt
- 1 tbsp butter - f reshly cracked black - 1 brown onion, peeled, - freshly cracked black
- 2 tbsp olive oil pepper halved and thinly sliced pepper
- 1 brown onion, peeled -3 tbsp freshly grated - 2 50g arborio rice
and finely chopped parmesan cheese
- cup dry white wine - 2 tbsp fresh chopped
- 3 cups chicken or flat leaf parsley
vegetable stock
Clean the squid. Reserve the black ink sacs. Wash the
squid flesh pat dry and cut into strips.
Peel and de-seed the pumpkin, and cut into 2.5 cm Set the MinutCook onto the Saut setting. Heat the
Pasta & Riso tto s
Set the MinutCook onto the Browning setting. Heat Add the rice, squid and ink. Pour in the chicken stock.
the butter and oil in the cooker and add the pumpkin Close the lid and cook on the Low Pressure setting -
and cook for 3 minutes. Timer: 8 minutes.
Add the rice and stir to combine with the pumpkin. Season to taste and serve immediately.
Add the wine and allow the alcohol to evaporate.
Add the stock, season lightly and close the lid. Cook Note: it is possible to purchase squid ink in small
on Low Pressure setting - Timer: 6 minutes. packets from many seafood outlets and gourmet
food stores.
Open the lid and stir in the sage. Set on Simmer
setting for about 4 minutes, stirring continuously
until the rice is tender and becomes thick and
creamy.
Ingredients: Ingredients:
- 5 00g chicken breast - 50g aborio rice
3 - 6 00g fresh tuna - 3 tbsp pesto sauce
fillets - 7 00ml chicken stock - 1 00g toasted sesame - 1 tbsp tomato paste
- 3 tbsp olive oil - 2 tsp raisins seeds - 4 cups chicken stock
- 1 red pepper, (capsi- - f laked salt - cup olive oil - f laked salt
cum) de-seeded and - freshly cracked black - 1 brown onion, peeled - freshly cracked black
finely chopped pepper and finely diced pepper
- 1 brown onion, peeled - 2 tbsp freshly grated - 3 00g dried farfalle pasta
and finely chopped parmesan cheese
Set the MinutCook onto the Browning setting. Heat Cut the tuna into 3cm cubes then roll in sesame
oil in the cooker and add the onion and red pepper seeds and lightly season with salt. Set aside.
Pasta & Riso tto s
An unusual combination that works like a dream, and usually has vegetarians and
meat-eaters alike requesting a second helping. This dish is even more delicious
eaten the day after cooking.
Ingredients:
- 2 tablespoons olive oil - 2 tablespoons pinenuts, toasted
- 1 onion, chopped - cup raisins
- 3 cloves garlic, crushed - 2 eggplants, quartered lengthways with stem
- 2 teaspoons ground coriander seeds, attached or 8 finger eggplants
- l ightly toasted - s alt and freshly ground black pepper
- 1 teaspoon ground sweet paprika - 5 0-100g feta cheese, crumbled, to serve whole
- 1 can diced tomatoes fresh mint leaves, to serve
Vegetables
Vegetables
Set the MinutCook onto the Saut setting. Heat the oil and cook onion for 5 minutes, or until tender.
Add the garlic and spices and cook another 2-3 minutes, until the spices are fragrant.
Add the tomato, pinenuts and raisins and bring to a boil on the Simmer setting.
If using finger eggplants, prick the skin with a fork a few times. Lay the whole eggplant or eggplant
quarters over the mixture and season well. Close the lid and lock it.
Set the cooker onto the Low Pressure setting and cook for 7 minutes.
Release the pressure and remove the lid. The eggplants should be very tender - if not, give them
another minute or so at low pressure.
Serve warm or at room temperature on a large platter topped with the crumbled feta and mint
leaves.
Moroccan Style Chick-
102 103
peas and Vegetables
Ingredients:
- 2 00g dried chickpeas - 1 tsp ground cumin
- 4 10g eggplant - 1 tsp chilli paste
- 2 50g red capsicum - 2 50g pumpkin, peeled
- cup rice bran oil and cut into 2cm cubes
- 1 brown onion, peeled - 1 00g baby english
and diced spinach leaves
- 2 cloves garlic, peeled - 2 tbsp freshly chopped
and finely chopped coriander
- 1 tsp freshly grated - g reek style plain
ginger yoghurt to serve
- 2 tsp ground coriander
Vegetables
Cut the eggplant into thick slices then into cubes
about 2cm. Halve and deseed the capsicum and cut
into 2cm cubes. Set aside.
Ingredients:
- 2 x 250g packets -1 small bulb fennel,
haloumi cheese halved and very thinly
- 2 tbsp olive oil sliced
- 2 00g puy lentils - cup roughly chopped
(french style), rinsed fresh flat leaf parsley
and drained - 2 tbsp chopped fresh
- 2 cups vegetable stock oregano
- 1 red onion, peeled and - f laked salt
finely chopped - freshly cracked black
- 1 tbsp fresh lemon pepper
juice - r ocket to serve -
- 2 tbsp extra virgin optional
olive oil
- 2 tomatoes, finely
Vegetables
Vegetables
diced
Ingredients:
-1 50g brown onions, - 2 50g eggplant
peeled and roughly - 5 00g canned, crushed,
chopped tomato
- 2 00g red bell peppers - cup olive oil
(capsicum) - f laked salt
- 2 00g green bell peppers - freshly cracked black
(capsicum) pepper
-2 50g zucchini
Vegetables
Place the oil in the MinutCook on the Browning
setting, add the onion and peppers, lightly season
and cook for 3 minutes. Next, add the zucchini and
eggplant, and cook for 5 more minutes. Lastly, add
the tomatoes and close the cooker. Cook on the Low
Pressure setting - Timer: 8 minutes.
Season, to taste.
Ingredients: Ingredients:
- 1 50g brown onions, - 2 50g eggplant -6 00g broccoli - 1 tbsp plain flour
peeled and roughly - 5 00g canned, crushed, -2 spring onion, finely - cup white wine
chopped tomato diced - 3 tbsp olive oil
- 2 00g red bell peppers - cup olive oil - 2 garlic cloves, peeled, - f laked salt
(capsicum) - f laked salt finely chopped - freshly cracked black
- 2 00g green bell peppers - freshly cracked black -5 0g pinenuts pepper
(capsicum) pepper
- 2 50g zucchini
Cut the broccoli into small flowerets and finely dice
the stalks then wash thoroughly. Place only the
Unless the lentils are tiny, soak them overnight. flowerets into the MinutCook with just enough
If soaking the lentils, drain well before cooking. water to cover the broccoli and season lightly with
salt. Close the lid. Cook on the High Pressure setting-
Set the MinutCook onto the Browning setting. Timer: 4 minutes. Drain the broccoli and set aside,
Heat the oil and add the zucchini, onion, bell pepper, reserving cup of the cooking broth in a separate
Vegetables
Vegetables
pumpkin, tomato and garlic and cook stirring jug.
occasionally for 5 minutes.
Place the oil into the cooker onto Saut setting.
Add the lentils, curry powder and the bay leaf. Lightly saut the diced broccoli stalk, spring onion,
Then add just enough water to cover the lentils and garlic and pinenuts for 3-4 minutes.
vegetables. Cook on the High Pressure setting -
Timer: 10 minutes. Add the flour and stir to combine with the
vegetables and gently simmer. Add the wine and
Season to taste and serve. reserved cooking broth and bring to a gentle boil
cook for 1-2 minutes.
Season, to taste.
ARTICHOKES
110 BAKED CAULIFLOWER 111
WITH FENNEL SEED
Ingredients: Ingredients:
- 6 00g cauliflower - 1 6 small whole - cup white wine
- 7 5g grated parmesan artichokes - 1 00g of canned
cheese - 1 00g bacon, thinly tomatoes, crushed
sliced - 1 tsp fennel seeds
- 1 carrot, finely - f laked salt
Bchamel sauce:
chopped - freshly cracked black
- 4 cups milk - f laked salt
- 1 eschallot, peeled and pepper
- 7 5g butter - freshly cracked black
finely chopped
- 1 small brown onion, pepper
- 2 garlic cloves, peeled
peeled, finely diced - 7 5g finely grated
and finely chopped
- 1 00g flour parmesan cheese
- g round nutmeg
- 1 egg yolk, lightly
beaten Pull off the outer layer of leaves of the artichokes
and cut them in quarters.
Vegetables
Vegetables
Cut the cauliflower into small flowerets and wash Set the MinutCook onto the Saut setting. Saut
thoroughly. Place into the MinutCook, cover with the bacon, carrot, eschallot and garlic in olive oil for
water, and season lightly with salt. Close the top. 3-4 minutes. Add the artichokes and stir to combine.
Cook on the High Pressure setting - Timer: 5 minutes.
Remove cauliflower to a side bowl, set aside and Add the wine, tomatoes, fennel seeds and season
keep warm. with salt and pepper. Close the lid. Cook on the High
Pressure setting - Timer: 6 minutes.
To make the sauce place the milk into a separate
saucepan and heat over a gentle heat without Note: serve hot or cold as an appetizer or to
letting it boil. accompany grilled fish dishes.
How can anything this simple be so good? Generations have enjoyed this old
favourite, sometimes also called lemon surprise pudding. The charming surprise
underneath the sponge topping is a creamy lemon sauce.
Ingredients:
- 3 0g butter - cup self-raising flour, sifted
- g rated rind and juice of 2 lemons - 1 cups milk
- cup caster sugar - p ouring cream, to serve
- 2 eggs, separated
Utensils:
- Trivet - that fits in the MinutCook pot.
- Souffl dish - that fits in the MinutCook pot.
Desserts
Desserts
Butter a 16 cm souffle dish and set it aside.
Using an electric mixer or hand-held beaters, cream the butter with the lemon rind and gradually
beat in the sugar until light and fluffy.
Beat in the egg yolks, then stir in the sifted flour a little at a time, alternating with the milk. In a
separate bowl, beat the egg whites until stiff and fold into the butter mixture with the lemon juice
until combined. Pour into the prepared souffle dish.
Cover tightly with foil, pressing the edges down firmly over the rim. Then sit a small plate over the foil
that fits on top of the dish (this will prevent the steam and moisture getting into the dish)
Place a trivet in the MinutCook and add 1 cups water. Put the dish on a folded tea towel or piece
of muslin. Pick up the ends of the cloth, lift the dish then carefully lower it onto the trivet. Fold the
ends of the cloth over the dish and leave as it cooks.
Close the lid and lock it. Set the MinutCook onto the High Pressure setting and cook for 25 minutes.
Release the pressure and remove the lid. Use tongs to pull out the ends of the cloth over the sides of
the cooker to cool slightly.
After a few seconds, pick up the cloth ends and carefully use them to lift the dish from the cooker.
Remove the plate and foil, and serve hot, spooned into bowls from the dish with a jug of pouring
cream alongside.
Note: The lemon sauce surprise will only be there if the pudding is cooked correctly: too long and the
sauce will dry out; not long enough and there wont be sufficient sponge topping.
114 Bread & butter pudding 115
Ingredients:
- 3 0g butter, softened - 2 tablespoons whisky or bourbon
- 4 thick slices bread, crusts removed or 1 teaspoon vanilla extract
- cup sultanas - teaspoon ground nutmeg
- 3 eggs, lightly beaten - 2 cups milk
Desserts
Desserts
Utensils:
- Trivet - that fits in the MinutCook pot.
- Souffl dish - that fits in the MinutCook pot.
Lightly butter a 16 cm souffle dish. Butter the bread on both sides, then cut into triangles and
arrange half the bread in the prepared dish. Scatter with half the sultanas, then lay the remaining
bread and sultanas on top.
Beat the eggs with the sugar, whisky, bourbon or vanilla and nutmeg. Heat the milk in a small
saucepan on the stove or in a jug in the microwave until scalded (just before it reaches boiling point).
Pour the milk into the egg mixture, stirring well. Strain through a sieve into the souffle dish and leave
to stand for about 10-15 minutes, or longer if possible. (If you find you have some egg and milk
mixture left over, wait until the bread has soaked up some liquid and add the rest then.)
Sprinkle with cinnamon and cover tightly with foil, pressing the edges down firmly over the rim. Then
sit a small plate over the foil that fits on top of the dish (this will prevent the steam and moisture
getting into the dish . Place a trivet in the pressure cooker and add 1 cups water. Put the dish on a
folded tea towel or piece of muslin. Pick up the ends of the cloth, lift the dish and carefully lower it
into the cooker. Fold the ends of the cloth over the dish and leave there while it cooks. Close the lid
and lock it. Set the MinutCook onto the Low Pressure setting and cook for 16 minutes.
Release the pressure and unlock the lid. Use tongs to pull out the ends of the cloth over the sides of
the cooker to cool slightly. After a few seconds, pick up the cloth ends and carefully use them to lift
the dish from the cooker. Remove the plate and foil and test by inserting a skewer into the centre of
the pudding - it should come out clean. Serve warm or at room temperature.
116 CRME CARAMEL 117
Ingredients:
- 1 cup caster sugar - cup caster sugar (extra)
- cup water - 2 tsp finely grated
- 1 cups thickened orange rind
cream - 1 tbsp maple syrup
- cup milk - 2 oranges, cut into
- 4 eggs, lightly beaten segments
Utensils:
- Trivet - that fits in the MinutCook pot.
- Souffl dish - that fits in the MinutCook pot.
Desserts
Pour caramel into a lightly greased 1.4 litre souffl
dish, turn dish to cover the base with caramel.
Close the lid. Set the cooker onto the Low Pressure
setting - Timer: 30 minutes. Open lid and use tongs
to pull out the ends of the cloth over the sides of the
cooker to cool slightly. After a few seconds, pick up the
cloth ends and carefully use them to lift the dish from
the cooker. Remove the plate and foil, and chill in dish
covered with plastic wrap overnight in refrigerator.
Ingredients:
- 3 tbsp soft butter - tsp baking soda
- 2 tbsp brown sugar - cup dried figs, finely
- 1 tbsp golden syrup diced
- 1 egg - 1 tbsp golden syrup
- 1 tbsp marmalade extra
- 1 cup self raising flour - t hick cream and maple
- pinch salt syrup to serve
- cup milk
Utensils:
- Trivet - that fits in the MinutCook pot.
- Souffl dish - that fits in the MinutCook pot.
Desserts
colour. Add the egg. Stir in the marmalade.
Close the lid. Set the cooker onto the High Pressure
setting - Timer: 30 minutes. Test to check if the
pudding is cooked by inserting a skewer into the
middle of the pudding and cook a little longer if
required. Open lid and use tongs to pull out the
ends of the cloth over the sides of the cooker to
cool slightly. After a few seconds, pick up the cloth
ends and carefully use them to lift the dish from the
cooker. Remove the plate and foil, and serve hot,
spooned into bowls from the dish.
Desserts
microwaving on full power uncovered until the sugar
and butter, and beat for 2-3 minutes or until smooth
caramelizes (about 5 minutes). Allow the caramel to
and uniform. Fold through the nuts.
set in the bowl while you are preparing the rest of
the recipe.
Line the bowl of your MinutCook with kitchen
baking paper, lightly brush the surface with melted
Combine eggs and sugar in a bowl and beat well.
butter and add the cake mixture. Close the lid. Cook
Add the passionfruit pulp and orange juice. Strain
on the Simmer setting for 40 minutes.
the egg mixture through a strainer to remove any
extra fruit pulp. Pour mix over the caramel in the
bowl. Cover completely with foil and seal over the
bowl. Place 1 cup of water into the MinutCook.
Position the bowl into the steamer basket and place
into the cooker. Cook on the Low Pressure setting -
Timer: 10 minutes.
Desserts
syrup. Remove from cooker and reserve.
Peel the quinces, remove core and cut into large
Place the chocolate into a microwave glass bowl and pieces. Place into the MinutCook with the sugar and
heat until melted. Add the syrup and stir to combine. add water until the quinces are just covered.
Close the lid and cook on Low Pressure setting-
Serve the apples with the warm chocolate syrup. Timer: 15 minutes.
Ingredients: Ingredients:
- 8 small pears, peeled - 1 cinnamon stick - 1 6 fresh ripe, - 3 tbsp honey
- 4 cups red wine - lemon, rind only average-size apricots - 6 0g whole almonds,
- 2 00g white sugar - cup olive oil finely chopped
- 1 tbsp lavender blossom
(from the flower)
Place the pears and wine into a bowl and allow to
stand for 30-60 minutes or longer if you prefer.
Cut the apricots in half, remove the seeds and
discard. Set the MinutCook onto Saut setting,
Transfer pears and wine to the MinutCook and add
lightly saut the apricots in the olive oil.
the sugar, cinnamon and lemon rind. Close the lid
and cook on the Low Pressure setting - Timer: 10
minutes. Add the honey, lavender and crushed almonds. Close
the lid. Cook on the Low Pressure setting - Timer: 8
minutes.
Note: you may use plums or figs instead of pears,
Desserts
Desserts
however omit the sugar.
Note: serve with a sorbet or frozen nougat.
NASHI PEAR COMPOTE RICE PUDDING WITH
126
WITH Brioche COCONUT MILK, MANGO 127
AND PASSIONFRUIT
Cooking time: 8 minutes. Serves 4
Cooking time: 8 minutes. Serves 4
Ingredients:
- 7 50g nashi pears - 1 25ml water Ingredients:
- 8 0g Brioche - 1 tsp ground ginger - 2 50g round grain rice - 1 vanilla bean
- 4 0g caster sugar (eg - Arborio) - 2 cups water
- 2 cups coconut milk - 1 medium mango
- 5 0g white sugar - 3 passionfruit
Peel and core the nashi and cut into small dice. Cut
the brioche into pieces. Into the MinutCook place
the nashi, Brioche, sugar, water and ginger. Close the Rinse the rice thoroughly in cold water. Drain.
lid and cook on the High Pressure setting - Timer: 8
minutes. Place into the MinutCook the rice, coconut milk,
sugar, vanilla bean, scrape the flesh lengthwise
Open the lid and lightly crush the fruit with a fork. and the water. Close the lid. Set to cook on the Low
Serve. Pressure setting - Timer: 8 minutes. Before serving
remove the vanilla bean, scrape the flesh from inside
and add to the rice then discard the bean.
Desserts
Desserts
Meanwhile peel the mango and cut into cubes,
combine with the pulp from the passionfruit. Serve
pudding with mango and passionfruit.
Ingredients: Ingredients:
- 2 cups milk - 5 egg yolks - 7 0g soft butter - f inely grated orange
- 1 tbsp cornflour - 1 00g caster sugar - 2 0g icing sugar rind from orange
- 1 cinnamon stick - g round cinnamon - 2 0g almond meal - 7 5ml milk
- lemon, rind only - fresh raspberries - 1 large egg - 1 0g butter for greasing
- 1 whole vanilla bean to serve - 6 0g plain flour - 6 0g apricot jam or
- 9 0g dried apricots, maple syrup
finely chopped
Place the milk, cinnamon, lemon peel and the vanilla - 2 0g crushed praline
(could be replaced by
bean, which has been spit lengthways through the
chopped nuts or raisins)
middle into the MinutCook. Close the lid and cook
on Low Pressure - Timer: 2 minutes.
Utensils:
Allow milk to stand for a further 3 minutes to infuse - Cake pan or mould (about 17cm -18cm width) that
the flavours. will fit into the steamer basket
Desserts
flesh from the vanilla pod and add this to the milk. Combine the butter and sugar in a bowl and beat
Discard rind and cinnamon. with a wooden spoon until combined. Add the
almond, egg and flour.
In a bowl beat the egg yolks, cornflour and sugar
until lightly creamy. Add the milk, orange zest, apricots and praline and
Add the milk and gently beat to combine. Return the stir well to combine.
custard mixture to the cooker.
Lightly grease a cake tin or mould. Pour the cake mix
Cook on Simmer setting and stir with a wooden into the prepared pan or mould. Cover with lightly
spoon until it thickens approximately 12 minutes. greased foil.
Place custard into a serving bowl or bowls and allow Place the cake pan into the steamer basket. Cook on
to cool. the Low Pressure setting - Timer: 30 minutes.
Note: serve in glass bowls and top with ground When cooked, remove and allow to stand in the pan
cinnamon and raspberries. before turning out onto a cooling rack. When still
slightly warm top the cake with the jam or maple
syrup.
130 Cooking is so easy with MinutCook! Fresh vegetables
Co o k i ng m et ho d
Preparation
Ti m e i n m i nu tes 131
steam i ng/i m m ersi o n Low Pressure
Ca ul i fl owe r S te a m e d S l i ce s 5
Z ucchi ni I m m e r si on S l i ce s of 3 m m 4
S pi na ch I m m e r si on 5
L e ttuce I m m e rsi on 15
Wa r m s a uce s
Pa s ta & r ice
Ve g e ta b l e s
S ol i d i ngre di e nts Teaspo o n Tablespo o n Glass
Pota toe s
Pa s tr ie s
Poul tr y
Fr uits
Salad
Me a t
Fis h
Sp i c es
Butte r 7g 20g -
Saf fro n T hi ck cre a m 15 ml 40 ml 200 ml
Cinn a mo n
L i qui d cre a m 7 ml 20 ml 200 ml
Hints & Tip s
Index
Gnocchi with tomato and feta.............................................................................................................p.94
Turmeric coconut rice with fragrant fish................................................................................................................. p.33 Mushroom risotto................................................................................................................................p.95
Barramundi in parsley and garlic sauce................................................................................................................. p.34 Pumpkin risotto....................................................................................................................................p.96
Baby squid with broad beans & cabbage............................................................................................................... p.35 Squid risotto........................................................................................................................................p.97
Fish terrine.............................................................................................................................................................. p.36 Chicken risotto.....................................................................................................................................p.98
Salmon in herb broth.............................................................................................................................................. p.37 Tuna with farfalle pasta........................................................................................................................p.99
Steamed cod fillets and vegetables........................................................................................................................ p.39
Fish tajine................................................................................................................................................................ p.40
Tuna with tomato and basil..................................................................................................................................... p.41
Rolled sole with spinach, shallot and mustard sauce............................................................................................ p.42 Ve g e t a b l e s
Cod with spinach and chickpeas........................................................................................................................... p.43 Eggplant with tomato, raisins & feta..................................................................................................p.101
Mussels in white wine sauce.................................................................................................................................. p.44 Moroccan style chickpeas and vegetables.......................................................................................p.103
Paella...................................................................................................................................................................... p.45 Warm lentil and tomato salad with haloumi.......................................................................................p.105
Ratatouille..........................................................................................................................................p.107
Curried lentils with vegetables...........................................................................................................p.108
Broccoli with pinenut sauce..............................................................................................................p.109
M eat s Baked cauliflower..............................................................................................................................p.110
Corned beef with vegetables.................................................................................................................................. p.47 Artichokes with fennel seed...............................................................................................................p.111
Braised lamb shanks.............................................................................................................................................. p.49
Tikka curry with beef and snow pea twist..............................................................................................p.51
Lamb korma with potato and spinach.................................................................................................................... p.53 Desserts
Veal strips with mustard sauce............................................................................................................................... p.54 Lemon delicious..................................................................................................................................p113
Veal shank in sauce................................................................................................................................................ p.55 Bread & butter pudding.....................................................................................................................p.115
Veal medallions with vegetables and ham.............................................................................................................. p.56 Crme caramel..................................................................................................................................p.117
Osso bucco with artichokes................................................................................................................................... p.57 Golden syrup and fig steamed pudding............................................................................................p.119
Beef tenderloin with tomato, potato & onion.......................................................................................................... p.58 Passionfruit flan with raspberry coulis...............................................................................................p.120
Roast beef and potatoes........................................................................................................................................ p.59 Chocolate & nut cake........................................................................................................................p.121
French pot au feu.................................................................................................................................................... p.60 Beer apples in chocolate sauce.........................................................................................................p.122
Lamb with couscous............................................................................................................................................... p.61 Quince jelly, mascarpone and nut mousse........................................................................................p.123
Pork a lorange........................................................................................................................................................ p.62 Poached pears with sweet spices.....................................................................................................p.124
Pork loin with mushrooms...................................................................................................................................... p.63 Apricot compote with lavender..........................................................................................................p.125
Ham & lentils castilian style.................................................................................................................................... p.64 Nashi pear compote with brioche......................................................................................................p.126
Roast pork with paprika and green peas................................................................................................................ p.65 Rice pudding with coconut milk, mango and passionfruit................................................................p.127
Chorizo and potatoes spanish style....................................................................................................................... p.66 Custards............................................................................................................................................p.128
Cinnamon pork with butter beans.......................................................................................................................... p.67 Almond and apricot cake...................................................................................................................p.129
RECIPE BOOK
MINUT C OOK
Aknowledgements: Suzanne Gibbs, Anna Phillips. Graphic design and layout: Flix Cration. Photo credits: Images & Associs / SPRIM SLA SPAIN / Felix Creation / Getty Images/
Icona / Ray Clarke Photography / Bambu productions / Penguin Group / Fotolia / X. Recipes: Suzanne Gibbs, Anna Phillips, Frdric Guilland, SPRIM SLA SPAIN, Penguin Group.
Reference: 5085788. All rights reserved. Printed in China.