IMPORTANT USER INFORMATION
• Do not place the pressure cooker or
It is important that you read these
instructions carefully before using the
pressure cooker.
These warnings are provided in the
interest of your safety and should be
kept for future use.
GENERAL SAFETY
INSTRUCTIONS
WARNING
• The pressure cooker is designed
exclusively for domestic use and
for the envisaged purpose. This
pressure cooker is not fit for
commercial use. Do not use it
outdoors or for reasons other than
its intended use.
CAUTION
• In order to ensure your children’s safety,
please keep all packaging (plastic bags,
boxes, polystyrene etc.) out of their
reach. Do not allow small children to
play with the plastic bag as there is a
danger of suffocation!
• Close supervision is necessary when
the pressure cooker is used near
children. Children must not be allowed
to tamper with the controls or play with
the pressure cooker.
• Store out of reach of children.
• Always attach a plug to the pressure
cooker first, before plugging into a wall
outlet.
• A short mains lead is provided to reduce
the risk of becoming entangled in or
tripping over a longer cord.
• If an extension cord is used, the marked
electrical rating of the extension cord
must be at least as great as the electrical
rating of the pressure cooker, and should
be arranged so that it will not hang over
the table where it can be pulled on by
children or tripped over.
• Do not let the mains lead hang over the
edge of a table or counter.
• Keep the mains lead away from heat,
oil, sharp edges and rough surfaces.
• Do not operate the pressure cooker with
a damaged mains lead or plug or if the
pressure cooker malfunctions or has
been damaged in any way.
• Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or removing parts
• Do not touch hot surfaces of the pressure
2
cooker. Only use the handles.
cooking pot in a heated oven or on a
stovetop.
• Do not use under hanging cupboards;
steam from pressure release may cause
damage.
• Before using the pressure cooker, check
that it is in perfect condition, without
damage. If in doubt discontinue use
immediately and return it to your nearest
AEG Electrolux Service Centre.
• To protect against electrical shock, never
immerse the mains lead, plug, or outer
vessel in water or other liquids.
• Do not store in damp places.
• This pressure cooker cooks under
pressure. Improper use may result in
scalding injury. Make certain the unit is
properly closed before operating. See
Operating Instructions, page 4.
• Do not fill the pressure cooker over 3/5
full. When cooking foods that expand
during cooking, such as dried foods ie.
vegetables, legumes, beans, and grains,
do not fill over 1/2 full. Overfilling may clog
the pressure limit valve and develop
excess pressure.
• Always check regularly and before use
that the pressure release devices; anti-
block cover, pressure limit valve and
float valve, are not blocked.
• Keep the heating plate clean.
• Be aware that certain foods, such as
applesauce, cranberries, pearl barley,
oatmeal and other cereals, split peas,
rhubarb and all pasta’s can foam, froth
and sputter, and clog the pressure
release devices. These foods should
not be cooked in a pressure cooker
unless following an AEG/Electrolux
pressure cooker recipe. Always use a
small amount of oil or butter to prevent
frothing.
• Do not use the pressure cooker for
pressure frying oil.
• Do not open the pressure cooker until
the unit has cooled and all internal
pressure has been released. If the lid
is difficult to rotate, this indicates
that the pressure cooker is still
pressurised. Do not force it open.
Any pressure in the pressure cooker
can be hazardous. See operating
instructions, page 4.
• Extreme caution must be used when
moving a pressure cooker containing
hot liquids or foods. Use side handles
only.
• This pressure cooker should only ever
 be repaired by authorised Electrolux
personnel. Repairs undertaken by CONTENTS
unauthorised or inexperienced persons
may cause injury and/or serious
malfunctioning of the pressure cooker. Important user information 2
• Only genuine AEG/Electrolux spare parts Features 3
and mains lead should be used. Failure Introduction 3
to do so may render the warranty void. Before first use 3
Instructions for use 4
FEATURES Operating instructions 4
Pressure cooker settings 6
1 11 Safety devices 6
2 Cleaning 7
12 Troubleshooting 8
Warranty 9
3
13 INTRODUCTION
4 14
5 Pressurised cooking retains the steam
15 while sealing in the goodness. Food with
traditionally long cooking times will cook
6 up to 70% faster than traditional methods.
7 These foods include stews, soups, lamb
shanks, pot roasts and risotto.

8 The sealed cooking pot prevents vitamins

16 and minerals from boiling away. Nutrients
and vitamins are retained in the cooking
9 process.

10 17
BEFORE FIRST USE

18 Remove all packaging materials and

promotional labels from your pressure
cooker.
1 Red float valve Ensure all the parts are included before
2 Pressure limit valve disposing of any packaging. You may wish
3 Push rod to keep the box and packaging for use at
4 Sealing ring a later date.
5 Cooking pot
6 Condensation container Before using your pressure cooker for the
7 Side handle first time, clean the lid, rack and cooking
8 Outer body pot. The cooking pot can be cleaned with
9 Heating plate warm soapy water. Rinse and towel dry.
10 Mains lead Place into the pressure cooker.
11 Lid handle
12 Lid 1 Place the pressure cooker on a solid,
13 Sealing ring supporting cover flat surface where you intend to cook.
14 Rubber grommet
15 Upper ring 2 Secure the small clear plastic
16 Control panel condensation container in the rear of
17 Base the unit . Make sure it is fitted correctly
18 Rack Fig 1.
3
 Condensation
Container
Fig 1
3 Place the pressure limit valve on the lid,
as shown in figure 2, ensuring it is set
to the • position.
Fig 2
NOTE: The pressure limit valve does not
click or lock into place. Even though it will
have a loose fit, it is safely secured.
Only once the pressure cooker is
assembled correctly will you be ready to
begin cooking.
INSTRUCTIONS FOR USE
1 To remove the lid, grasp the lid handle,
turn clockwise and lift.
2 Should the recipe require, remove the
cooking pot from the pressure cooker
and add food and liquids.
3 Should the rack be required, place it in
the cooking pot.
4 Only use wooden or plastic utensils in
order not to damage the cooking pot
non-stick coating.
NOTE: The total volume of food and liquid
must not exceed 60% of the capacity of
the cooking pot (Fig 3). For foods such as
dried vegetables and beans, or rice and
grains, the total volume must not exceed
50% capacity (Fig 4). Always use at least
4
125ml liquid when pressure cooking.
60% 50%
Fig 3 Fig 4
5 Before locking the lid in place, remove
any food from the upper rim of the
cooking pot to ensure a proper seal.
Make sure the sealing ring is securely
in place on the sealing ring supporting
cover (Fig 5). Hold the knob on the
sealing ring supporting cover and press
firmly over the centre post of the inner
lid to secure (Fig 6). Place the lid on the
pressure cooker and turn it counter-
clockwise into the locked position.
Fig 5 Fig 6
NOTE: When placing the lid on the
pressure cooker, the float valve should be
facing the left.
6 Place the pressure limit valve on the lid,
as shown in figure 2, ensuring it is set
to the • position.
NOTE: The pressure limit valve does not
click or lock into place. Even though it will
have a loose fit, it is safely secured. The
red float in the handle must be fully down
to properly seal the pot before cooking.
7 Plug the mains lead into the pressure
cooker and then into the electrical
socket. Switch the electrical socket on
and the LED display will show .
OPERATING INSTRUCTIONS
When the pressure cooker is on the LED
will light up. Select the desired cooking
function using the Menu button. The
selected function light will flash.
1 Select Low or High Pressure setting.
2 Press Time and select the number of
minutes needed for pressure cooking.
NOTE: Only when selecting the low or high
pressure settings can one select pressure
cooking time. Time increases in 1-minute
increments up to 40 minutes and in 5-
minute increments from 40 - 99 minutes.
3 Press Start/Cancel button to begin
cooking. The pressure cooker will begin
heating. The red float will rise as
pressure builds. When the selected
pressure level is reached, the small light
in the lower right-hand corner of the LED
will stop flashing and remain lit. At this
point pressure cooking begins and the
timer will start to count down. The timer
will not begin to count down until full
pressure is reached, this may be
several minutes after the red float
has fully risen.
NOTE: When cooking under pressure, the
lid is double locked and cannot be opened.
NEVER ATTEMPT TO OPEN THE LID
WHILE PRESSURE COOKING.
Automatic Keep Warm function
When the LED display reaches , the
pressure cooker automatically shifts to
Keep Warm. The Keep Warm light will turn
on and the pressure cooker will beep to
indicate cooking is complete.
NOTE: The Keep Warm setting should not
be used for more than 12 hours. The quality
or texture of the food will begin to change
after 1 hour on Keep Warm. In the Keep
Warm setting, a little condensation in the
upper ring is normal.
To cancel or reset
Users can cancel the function or reset the
timing setup anytime by pressing the
Start/Cancel button.
Removing the lid
Only when the pressure cooking cycle is
finished, will the pressure cooker
automatically switch to the Keep Warm
5
function. You may now choose to release
the pressure in one of three ways - Natural
Pressure Release, Quick Pressure Release
or a combination of both. The choice will
be determined by the particular food being
cooked and instructions in the recipe. If
adapting your own recipe for pressure
cooking, find a similar recipe in our booklet
and use that as a guide.
Natural Pressure Release - After pressure
cooking, leave the pressure cooker on
Keep Warm. The pressure will begin to
drop - time for the pressure to drop depends
on the amount of liquid in the pressure
cooker and the length of time that the
pressure was maintained. Natural Pressure
Release will take from 10 to 30 minutes.
During this time cooking continues. This
method is recommended for certain cuts
of meat and some desserts. When pressure
is fully released the float (pressure indicator)
will drop and the lid will unlock to open.
Quick Pressure Release - After pressure
cooking you will hear a series of beeps
indicating the cooking process is finished.
Turn the pressure cooker off and rotate the
handle of the pressure limit valve clockwise
until the pressure release indicator lines
up with the mark on lid (see figure 7). Do
not touch with your hands. Use tongs or
another tool.
Fig 7
The steam will begin to release through
the valve. Keep your face and hands clear
of the steam as it is released. Do not
release pressure under hanging cupboards,
which can be damaged by steam. When
pressure is fully released, the red float will
drop and the lid will unlock to open. Quick
Pressure Release stops pressure cooking
immediately. If further cooking is necessary,
the pressure cooker may be returned to
pressure, or the food may be further cooked
on the Simmer setting.
Combination Pressure Release - For
some foods a combination of Natural and
Quick Pressure Release may be required.
SCALDING WARNING:
Use extreme caution when releasing
pressure. Use tongs or similar utensil to
rotate the handle of the pressure limit
valve clockwise.
Never use your naked hand.
When the red float valve is completely down,
grasp the lid handle, turn clockwise and lift.
PRESSURE COOKER SETTINGS
1 Low pressure (operating instructions on
pages 4 and 5).
2 High pressure (operating instructions
on pages 4 and 5).
3 Browning function - Allows cooking over
high heat, without the lid, before pressure
cooking. Browning foods in a small
6
amount of oil, butter or fat seals the
outer surfaces of meats and vegetables.
Browning adds flavour and appeal.
Browning seals in natural flavour and
juices giving it a deep brown colour.
4 Sauté function - Done prior to pressure
cooking, without the lid, allows you to
quickly soften vegetables in a small
amount of oil, butter or fat without
browning. It is also useful to cook rice
(Arborio, white etc.) for pilafs and risottos.
5 Simmer function - This temperature
setting allows you to cook at a lower
temperature. It is primarily used to finish
the cooking process, for example when
adding ingredients to a risotto, sauce or
stew or to continue the cooking process
to achieve preferred texture. Simmer is
also used to reduce liquids.
6 Keep Warm function - Keeps cooked
food warm for up to 12 hours.
SAFETY DEVICES
There are seven safety devices built into
the pressure cooker to assure its safety
and reliability.
1 Open-and-close lid safety device - The
pressure cooker will not start
pressurising until the lid is closed and
locked properly. The lid cannot be
opened if the pressure cooker is
pressurised.
2 Pressure control device - The correct
pressure level is automatically
maintained during the cooking cycle.
3 Pressure limit valve - The pressure limit
valve will release air automatically when
the pressure inside exceeds the preset
value.
4 Anti-block cover - Prevents food from
blocking the pressure limit valve.
5 Pressure release device - When the
pressure cooker reaches the maximum
allowable pressure and temperature,
the cooking pot will move down until the
lid separates from the sealing ring,
releasing air pressure.
6 Thermostat - The power will 9 To clean the pressure limit valve, remove
automatically shut off when the cooking and rinse it with water. Dry and refit. (Fig 8)
pot temperature reaches the preset
value, or when the pressure cooker
heats up without any food.

7 Thermal fuse - The circuit will be opened

when the pressure cooker reaches the
maximum temperature.

Fig 8
CLEANING

1 Unplug the mains lead before cleaning.

2 Clean the outer body with a soft cloth.

Do not immerse the outer body in water
or pour water into it.

3 To clean the plastic condensation

container, remove and clean it with warm
soapy water. Dry and refit. (Fig 1)

4 Rinse the underside of the lid including

the sealing ring, pressure limit valve,
anti-block cover, air escape and float
valve with warm water. Dry completely.

5 Clean the area under the upper ring with

a dampened cloth or microfibre cloth.
Do not use chemical cleaners.
6 The cooking pot has a non-stick coating
and is dishwasher safe. To hand clean
the cooking pot, use a soft cloth or
sponge and wipe. Be careful not to
scratch the inside coating. Never use
harsh chemicals, scouring pads or
abrasive substances which may damage
the non-stick coating.
7 To clean the sealing ring, hold the knob
on the sealing ring supporting cover and
pull the sealing ring off from the lid.
Wash the sealing ring in soapy water,
rinse, dry and put the sealing ring
supporting cover back the same way.

NOTE: The side with the knob should face

outward. Do not put it upside down (Fig 5
and 6)
8 To clean the rubber grommet located in
the centre of the sealing ring supporting
cover, carefully remove the sealing ring
supporting cover and clean the grommet.
Dry and refit.
7
 TROUBLESHOOTING

Symptom Possible reasons Solutions

Lid fails to lock The sealing ring is not properly
installed
The float valve is seized by the push
rod
Cannot open the lid The float valve is still up
after air exhaust
Air escapes from the No sealing ring was installed
rim of the lid Food residue on the sealing ring
Sealing ring worn out
Lid not locked properly
Air escapes from the Food stuck on the sealing ring of
float valve the float valve
The sealing ring on the float valve
worn out
The float will not rise The pressure limit valve is not
placed properly
Not enough food and water
Air escaping from the rim of the
lid and the pressure limit valve
Defaults to “Keep After browning or sauté, temperature
Warm” instead of too high for pressure cooking
“Pressure” function
Continuous beep After browning or sauté, temperature
sound after setting too high for pressure cooking
timer and “Pressure”
function
Reinstall the sealing ring
Push the rod with hands
Press the float valve down
Install the sealing ring
Clean the sealing ring
Replace the sealing ring
Rotate the lid fully
Clean the float valve
sealing ring
Replace the float valve
sealing ring
Place the device to
Pressure •
Check recipe for quantity
Call our Customer Helpline
0800 222 825 toll free in SA
Switch off pressure cooker
and wait approximately 11/2
minutes before selecting
High or Low Pressure
Switch off pressure cooker
and wait approximately 11/2
minutes before selecting
High or Low Pressure

8
 WARRANTY
Electrolux South Africa (Pty) Ltd., (’Electrolux’) warrants to the original
purchaser (’the Purchaser’) that the appliance identified on this leaflet
is free from defects in the material or workmanship under normal use
and service subject to the following conditions:
This AEG/Electrolux Product is covered by Electrolux Warranty Conditions
1. This warranty, remains valid for a period of one year in respect of appliances used for domestic purposes only. Any AEG/Electrolux domestic
appliance used in a commercial capacity will not be covered by this warranty.
2. The Purchaser shall refer the appliance for repair to any AEG/Electrolux branch or AEG/Electrolux authorized service agent and nowhere
else. On referral for repair in accordance with the warranty as aforesaid Electrolux shall, at its opinion, if satisfied that the conditions herein
set out have been complied with, replace or repair the appliance without cost to the Purchaser.
3. The Purchaser shall use only genuine AEG/Electrolux accessories.
4. This warranty does not apply to light bulbs, external electrical connections, flex and all other items where the length of life depends upon
the use and care given. Without limiting the generality of the aforegoing such items shall include seals, cooking pot and cooking racks
fitted to cooking equipment.
5. This warranty shall only apply to appliances purchased in and retained for use in South Africa, Namibia, Lesotho, Botswana and Swaziland.
6. The Purchaser shall not remove the serial number of the appliance.
7. Electrolux undertakes that all goods supplied by it shall conform to the specifications of the same except insofar as these are necessarily
modified by AEG/Electrolux from time to time. Electrolux does not warrant or give any representation of any nature in respect of any
appliances supplied by it or the materials from which those appliances were made, or the workmanship in the making of those appliances
or the fitness of those appliances for any particular purpose whether or not that purpose is known to Electrolux.
8. Electrolux shall not be responsible for any loss or damage of any nature whatsoever whether direct or indirect, consequential or otherwise,
sustained as a result of any appliance being defective or not conforming to the description thereof, or as a result of improper use of the
appliance (which, without limiting the generality thereof, shall include the use of incorrect voltage or faults in the house wiring, improper
use of the controls and failure to use the appliance in accordance with the operating instructions), or as a result of any other cause
whatsoever.
9. Abuse of the appliance by the purchaser will render this warranty invalid. Improper use of the appliance and failure to use the appliance
or maintain the appliance in accordance with the relevant instructions will be considered as abuse.
10. The purchaser shall, when referring the appliance for warranty repair as aforesaid, produce the cash slip, hire purchase documents or
invoice together with the instruction leaflet in which this warranty is contained.
11. Electrolux shall be entitled to charge the Purchaser for services rendered outside the warranty period or for any quotations given when no
fault is found, for any replacement parts supplied and which are not covered by the warranty.
12. The above conditions constitute separate and devisable resolutive conditions and failure of the Purchaser to observe each or any of the
said conditions will render this warranty of no force and effect.
13. No understandings or representations, which are not in writing and accepted by Electrolux or specified in writing, are binding on it.
14. All implied warranties in respect of the appliance are expressly excluded.

ELECTROLUX FLOORCARE & SMALL APPLIANCE DIVISION

A DIVISION OF ELECTROLUX S.A. (PTY) LTD
Reg. no. 1971/005541/07

CUSTOMER HELPLINE
0800 222 825
(Toll Free South Africa wide)

IMPORTANT!

For future reference we suggest you record the following details here, and keep the receipt with the handbook as proof of purchase.

PURCHASED FROM: ..........................................................................................................................................................................................................................

DATE PURCHASED: .....................................................................................................MODEL NO:..................................................................................................

SERIAL NO.

Electrolux reserves the right to make improvements or modifications to the product from time to time and consequently the details given in this book are
subject to alteration without notice.
PART No: 14568-001

9
 TIPS and HINTS COOKING TIMES

• Many recipes can easily be adapted for Poultry and Meats 3

preparation in your Electric Pressure
Cooker- soups, stews, side dishes and Vegetables 4
more. Rice and Grains 5
• The amount of liquid needed is much Dried Beans 6
less than for traditional cooking methods.
Recipies 7 - 37
• Never exceed the Maximum Fill Amount
of the pressure cooker.
• Make sure the lid is on firmly and tightly,
and moved as far counterclockwise as
it will permit to allow proper locking.
• Hot foods/liquids will come to pressure
more quickly than cold foods/liquids.
• When pressure cooking is completed,
follow recipe instructions for releasing
pressure. For Quick Pressure Release
it is important to begin immediately upon
completion of pressure cooking;
otherwise foods will continue to cook,
and may overcook.
• Do not store pressure cooker with the
lid on tightly. This saves the seal from
unnecessary wear and tear.
• More nutrients and vitamins are
preserved during pressure cooking than
with traditional cooking methods, as less
liquid is used and thus fewer nutrients
are lost to evaporation.
• To adapt your own recipes, find a similar
one in our cookbook and use it as a
guide. In general, cooking time will be
at least 1/3 to 1/2 of the traditional cooking
time. Reduce your cooking liquid by at
least half – you may need to “play” with
your recipe to get it right. You may wish
to add vegetables at the end of cooking
to avoid overcooking. You can also use
the cooking charts provided as a guide.
• When experimenting with a recipe, if the
food is almost cooked, use Simmer to
complete cooking.

2
 POULTRY and MEATS

Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or
less, and 11/2 cups if cooking for more time. Add vegetables such as chopped onions,
carrots, celery and aromatic herbs such as garlic, parsley, thyme, etc. for added flavour.
Most items are cooked on High Pressure unless otherwise indicated. For best results and
flavour, most poultry and meats benefit from browning first. Cooking times will vary slightly
due to individual portion sizes and starting temperatures.

Food Cooking Time Pressure Release Method

Chicken
Whole - up to 1.8kg 24 to 28 minutes Quick Pressure Release
Chicken breast 1.4kg 9 to 10 minutes Quick Pressure Release
with bone
Chicken breast 1kg 5 to 6 minutes Quick Pressure Release
boneless
Thighs / legs 9 to 12 minutes Quick Pressure Release
with bone
Thighs / legs 8 to 10 minutes Quick Pressure Release
boneless

Beef
Pot roast, bottom round 1.5kg 99 minutes Natural Pressure Release
Brisket 1kg 55 minutes Natural Pressure Release
Corned beef brisket 24 minutes per 500g Natural Pressure Release
Short ribs 5cm thick 50 minutes Natural Pressure Release
Stew 2cm cubes 10 minutes Natural Pressure Release

Lamb
Shanks, four, 350g each 24 minutes Natural Pressure Release
Shoulder for stew 5cm cubes 22 to 25 minutes Natural Pressure Release
Pork
Loin chops, 2.5cm thick 9 to 11 minutes Quick Pressure Release
with bone Brown first
Shoulder roast 1.4kg - boneless 50 to 55 minutes Natural Pressure Release
Spareribs, cut into 2 to 3 rib pieces 22 to 28 minutes Quick Pressure Release

Veal
Shoulder roast - boneless 10 minutes per 500g Natural Pressure Release
Cubes for stew 5cm cubes 9 to 10 minutes Natural Pressure Release

3
 VEGETABLES

Vegetables should be washed and peeled if necessary. Vegetables cook very quickly - be
sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables
require more cooking, turn the pressure cooker off, and cover to steam the vegetables
until preferred texture is reached. Add 1/2 a cup of water or liquid for cooking. If pressure
cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming
time may be needed. When cooking vegetables it is always best to under cook, then allow
additional time to steam - to avoid overcooking. All cooking is on High Pressure unless
otherwise indicated.

Food Cooking Time Pressure Release Method

Artichokes
4 medium-large, 200-300g each 7 to 9 minutes Quick Pressure Release
Beans, green Low Pressure
700g, cut into 5cm lengths 1 to 2 minutes Quick Pressure Release
Beetroot
medium-large 24 to 26 minutes Quick Pressure Release
Broccoli
Cut into large florets 2 to 3 minutes Quick Pressure Release
Butternut
Peeled and sliced 3 to 4 minutes Quick Pressure Release
Carrots
Cut to 5cm lengths or “baby cut” 8 minutes Quick Pressure Release
1.5cm slices 2 to 3 minutes Quick Pressure Release
Cauliflower
Cut into large florets 2 to 3 minutes Quick Pressure Release
Corn, baby
4-6 ears (use rack) 1 minute Quick Pressure Release
Gem squash
Halved 6 to 8 minutes Quick Pressure Release
Onions
Baby, peeled 2 to 4 minutes Quick Pressure Release
Parsnips
Peeled, cut into 5cm slices 3 to 4 minutes Quick Pressure Release
1.5cm slices 1 to 2 minutes Quick Pressure Release
Patty pans or courgettes
Cut into 1.5cm slices 1 to 3 minutes Quick Pressure Release
Potatoes
Regular
Medium quartered 5 to 7 minutes Quick Pressure Release
Red
New 50-100g each 5 to 8 minutes Quick Pressure Release
Sweet
5cm cubes 5 to 6 minutes Quick Pressure Release

4
 RICE and GRAINS

Rice and grains cook best in a large amounts of water, with the excess water drained when
cooking and pressure release are completed. In most cases, cooking is done using High
Pressure, followed by a combination of Natural and Quick Pressure Release. If further
cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly
undercooked if they are to be added to soups or casseroles. Oil or butter must be added
to prevent foaming.

A general formula to follow: unless you are preparing a specific recipe or the chart below
indicates otherwise, cook 2 cups of rice or grain in 61/2 cups liquid with 1 to 2 tablespoons
of butter or oil. DO NOT COOK MORE THAN THIS AMOUNT.

Rice/Grain Cooking Time/Pressure/Pressure Release Method

Arborio/Risotto (1 cup
Arborio + 3 cups liquid/water)
Brown rice
Wild rice
Quinoa (1 cup Quinoa +
2 cups liquid/water)
Sauté rice in butter/oil until opaque. Add liquid. High
Pressure for 6 minutes, followed by Quick Pressure
Release.
High Pressure for 10 minutes. Natural Pressure Release
for 10 minutes, Followed by Quick Pressure Release
High Pressure for 20 minutes. Natural Pressure for 10
minutes, followed by Quick Pressure Release
High Pressure for 2 minutes. Natural Pressure Release
for 10 minutes, followed by Quick Pressure Release

The exception is white rice, which is cooked differently from speciality rice and grains. Use
specific directions for cooking white rice.
White rice
Use this method for cooking long-grain or basmati rice. The texture will be more moist and
slightly stickier than rice cooked on a stove top, it will be more like rice from a rice cooker
or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is
optional to taste.
White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural
Pressure Release, then Quick Pressure Release if any pressure remains.
Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.

Rice amount Liquid Butter or Oil Yield (when fluffed)

1 cup 1 /2 cups
1
1 tablespoon 3 cups
1 /2 cups
1
2 /4 cups
1
1 tablespoon 4 to 41/2 cups
2 cups 3 cups 2 tablespoons 51/2 to 6 cups
3 cups 41/4 cups 2 tablespoons 71/2 to 8 cups
4 cups 5 cups 2 tablespoons 11 to 12 cups

5
 DRIED BEANS

Before cooking dried beans, pick over and discard any broken or shriveled beans, bits of
dirt and debris. Rinse beans and drain.

Beans may be soaked overnight, but the pressure cooker allows you to cook beans without
presoaking.

Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor.

Do not salt before cooking as salt inhibits cooking.

Cook beans in large batches (200g beans + 4 cups water + seasoning + onions, garlic,
herbs to taste and 2 teaspoons oil), freeze in 1-cup amounts to add to other dishes later.

Never fill pressure cooker more than one-third full when cooking beans.

Add 2 teaspoons oil per cup of beans to prevent foaming.

After cooking beans, clean lid, seal, steam release valve and float valve carefully.

When cooking beans, use High Pressure and Natural Pressure Release.

If beans are not completely cooked (this is partially dependent on the age of the dried
beans, something you will have no control over) select Simmer and allow the beans to
simmer until tender. As with vegetables it is better to under cook and allow to simmer to
complete cooking.

Beans Cooking Time Cooking time Yield

(1 cup) (Soaked overnight) (Unsoaked)
Black Beans 20 to 25 minutes 28 to 32 minutes 2cups
Cannellini 18 to 22 minutes 33 to 38 minutes 2 cups
Chickpeas 20 to 40 minutes 40 to 60 minutes 21/2 cups
Lentils N/A 8 to 10 minutes 2 cups
Red beans 22 to 25 minutes 30 to 35 minutes 2 cups
Soybeans 26 to 33 minutes 33 to 40 minutes 11/4 cups

6
 RECIPES Pork
Slow roasted pork belly with plums 22
Soups and Stocks Barbecued spareribs 23
Corn and chicken soup with 8 Gammon 23
coriander Cider braised pork with sage 24
Moroccan harira soup 8 Carnitas 24
V Tomato and sweet chilli pepper soup 9 Pork chops with berry sauce 24
V Butternut and sweet potato soup 9 Mandarin and ginger braised 25
Spanish chorizo and chickpea soup 10 pork belly
Splitpea soup 10
Beef, barley and vegetable soup 11 Beef
V Cream of garden tomato soup 11 Beef curry 26
Chicken stock 11 Mexican beef 26
Beef / lamb stock 12 Beef stew 27
Savory pot roast 27
Starters and Salads Cider and molasses pot roast 28
V Spiced Indian chickpeas with 12 Corned beef and cabbage 28
Bhatura bread South African style beef stew 28
V Lentil and aubergine salad 13 Samp and beans (Umqushu) 29
V Spicy chickpea salad 14
Lamb
Risotto and Pasta Sauces Greek lamb and butterbean stew 29
V Basic risotto 14 Moroccan lamb shanks 30
V Tomato and lemon risotto 15 Spoon lamb 30
Prawn and chorizo risotto 15 Lamb shanks with garlic and Port 31
V Mushroom risotto 16 Tuscan lamb shanks 31
V Pea and mint risotto 16 Lamb stew 32
V Tomato pasta sauce 17
Bolognaise sauce 17 Desserts
V Mushroom pasta sauce 18 V Poached plums with almonds 32
V Poached quinces 33
Poultry V Quince crumble 33
Burmese chicken curry 18 V Rhubarb crumble 33
Chicken Basque 19 V Apple and berry compote 34
Chicken with bell peppers and 19 V “Same day “ Christmas pudding 34
noodles V Mocha cheesecake 35
Tortellini with chicken and 20
asparagus
Jams
Chicken and rice 20
V Raspberry and apple jam 36
Hungarian chicken 21
V Marmalade 37
Ginger soy chicken 21
V Mango chutney 37
Harry’s chicken or beef curry 21

V = suitable for vegetarians

7
 MOROCCAN HARIRA SOUP
SOUPS and STOCKS Recipe by Silwood School of Cookery
In Morocco this soup is served as an
important part of the festivities of
Ramadan.
CORN AND CHICKEN SOUP
WITH CORIANDER Serves 6 – 8
Recipe by Silwood School of Cookery
50g butter, for frying
Serves 4
1 large onion, chopped
15ml oil, for frying 500g lamb goulash
1 onion, chopped 2 stalks celery, thinly sliced
2 cloves garlic, chopped 10ml ground turmeric
1 stem lemon grass (white part 10ml ground cumin
only), finely chopped
5ml ground cinnamon
15ml grated fresh ginger
10ml freshly grated ginger
a little chilli (optional), finely
chopped 10ml paprika or cayenne pepper
300g chicken breast, cubed pinch saffron strands, soaked
in 15ml water
500ml frozen corn kernels
2 tins Italian tomatoes, chopped
500ml chicken stock
250ml chickpeas, soaked overnight
250ml coconut milk
110g dried lentils
30ml fish sauce
salt, pepper and sugar, to
30ml lime juice taste
5ml sugar 125ml Tastic rice, well rinsed
freshly ground black pepper, freshly squeezed lemon juice,
to taste to taste
fresh coriander leaves for 20ml cornflour slaked in 20 ml water
garnishing
30ml chopped coriander leaves
1 Select Sauté and sauté the onion in a 60ml chopped flat parsley
little oil until soft. Add the garlic, lemon
grass, ginger and chilli (optional), sauté 1 Select Sauté and sauté the onion in the
for 1 minute stirring frequently. butter until soft. Select Browning and
brown the lamb without burning the
2 Add the chicken, stock, coconut milk and onions. Select Sauté, add the celery,
corn. Select High Pressure and set the turmeric, cumin, cinnamon, ginger and
timer for 4 minutes. When audible beep paprika/cayenne pepper and sauté for 1
sounds, use Quick Pressure Release to minute.
release pressure. When the float valve
drops, turn the pressure cooker off. 2 Add 11/2 litres water, soaking saffron and
Remove the lid carefully, tilting away from Italian tomatoes to the pressure cooker.
you to allow steam to disperse. Rinse the chickpeas and lentils and add.
Select High Pressure and set the timer
3 Add the fish sauce, lime juice, sugar and for 45 minutes and cook until the lamb is
black pepper to taste, stir for 30 seconds. soft. When audible beep sounds, use
Quick Pressure Release to release
Serve immediately, topped with coriander pressure. When the float valve drops,
leaves. turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.

8
3 Add the well rinsed rice and 5 ml salt,
Select High Pressure and set the timer
for 5 minutes. When audible beep sounds,
use Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
4 Taste, checking that the rice is cooked,
adjust the seasoning with a little lemon
juice, salt and pepper. Thicken with slaked
corn flour if needed. Add the chopped
herbs, stir once or twice, and serve.
TOMATO AND SWEET CHILLI
PEPPER SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
12 ripe tomatoes
2 red peppers
1 onion, chopped
15ml olive oil, for frying
2 cloves garlic, chopped
1 tin Italian tomatoes
400ml chicken or vegetable stock
salt and black pepper, to taste
50ml basil pesto
1 Make a cross in the skin of the tomatoes.
Blanch the tomatoes in boiling water for
10 seconds, refresh in cold water.
Remove the skins and chop roughly.
2 Roast the peppers, remove skin and chop.
3 Select Sauté and sauté the onions in a
little olive oil until soft.
4 Add the garlic and sauté for another
minute.
5 Add the peeled, chopped tomatoes, the
tinned tomatoes with all their juices and
the red peppers. Select High Pressure
and set the timer for 4 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
6 Add chicken stock. Select High Pressure
9
and set the timer for another 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
7 Blend soup until smooth. Season with
salt and black pepper.
Serve with a dollop of basil pesto.
BUTTERNUT AND SWEET
POTATO SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
45ml butter, for frying
200g onion, chopped
375g butternut, cubed
375g sweet potato, cubed
5-10ml curry powder
45ml flour slaked in 50ml milk or
water
500ml chicken or vegetable stock
350ml milk
salt and pepper, to taste
juice of an orange (optional)
1 Select Sauté and melt the butter, add
onions and curry powder and sauté gently
until soft but not coloured.
2 Add the butternut and sweet potato.
3 Add the stock and milk. Select High
Pressure and set the timer for 10 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
4 Purée in a blender and season with salt
and pepper to taste.
5 Adjust the texture with the juice of an
orange, extra milk or stock to produce a
pleasantly thick soup. Thicken with slaked
flour if needed.
 SPANISH CHORIZO AND
CHICKPEA SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
15ml olive oil, for frying
125g chorizo sausage, sliced
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
a little red chilli, finely chopped
250ml chickpeas, soaked overnight
2 tins tomatoes, chopped
1 litre chicken stock (salt free)
salt, pepper and sugar, to taste
1 bunch spinach, shredded
30ml chopped parsley, thyme and
oregano mixed
1 Select Sauté and brown the chorizo in
the olive oil, set aside.
2 Sauté onion, add celery, garlic and chilli
in a little more olive oil.
3 Add chorizo, drained chickpeas, chopped
tinned tomatoes (including their juice) and
the stock. Select High Pressure and set
the timer for 20 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Add spinach, salt, pepper, sugar and
herbs.
5 Select Sauté and simmer for 5 minutes.
HINT: Do not add salt to the mixture
before the chickpeas have softened or
they will remain tough.
10
SPLITPEA SOUP
Serves 6 - 8
500g dried splitpeas
1 meaty ham bone or 500ml
diced ham
2 onions, finely chopped
4 stalks celery, finely chopped
2 carrots, peeled and chopped
4 potatoes, peeled and diced
1 bay leaf
2 beef stock or oxtail cubes
5ml thyme, chopped (1½ ml dried)
salt and pepper, to taste
1 Rinse peas well in cold water, place in
the cooking pot and cover with water.
Select Sauté and bring to the boil. Turn
the pressure cooker off, cover and leave
to soak for one hour.
2 Drain the splitpeas and place in pressure
cooker along with 2 litres (8 cups) of
water, the ham bone (not diced ham),
onions, celery, bay leaf, stock cubes and
thyme.
3 Select High Pressure and set the timer
for 20 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 If using a pork bone, remove from cooking
pot. Shread meat from the bone and
return to soup.
5 Remove bay leaf, add the carrots and
potatoes. Add ham if using diced ham.
6 Select High Pressure and set the timer
for 10 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
7 Stir well. Adjust seasoning with salt and
pepper before serving.
 BEEF, BARLEY AND
VEGETABLE SOUP
Serves 4 - 6
750g beef mince
15ml oil, for frying
1 tin tomatoes, chopped
625ml water
125ml barley
3 large carrots, chopped
2 stalks celery, chopped
1 large potato, peeled and cubed
1 onion, chopped
1 clove garlic, crushed
10ml basil (3ml dried)
10ml thyme (3ml dried)
10ml rosemary (3ml dried)
10ml marjoram (3ml dried)
salt and freshly ground black
pepper, to taste
1 Select Sauté and brown the beef in the
oil until nicely coloured.
2 Add the tomatoes, water and barley.
Select High Pressure and set the timer
for 10 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
3 Add the carrots, celery, potatoes, onion,
garlic and herbs. Select High Pressure
and set the timer for 10 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Season with salt and pepper and serve.
This soup can be refrigerated for up to 4
days or frozen.
11
CREAM OF GARDEN TOMATO SOUP
Serves 3 - 4
15ml oil, for frying
15g butter, for frying
1 onion, finely chopped
1 clove garlic, crushed
11/2 kg tomatoes, coarsely chopped
15ml thyme, chopped (5ml dried)
125ml chicken stock (or vegetable
stock or water)
190ml cream
salt and pepper, to taste
1 Select Sauté and sauté the onion in the
oil and butter until soft.
2 Add the garlic, the tomatoes and their
juices, thyme and stock. Select High
Pressure and set the timer for 15 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Add cream then blend soup until smooth.
4 Season with salt and pepper to taste.
5 Select simmer and reheat gently before
serving
CHICKEN STOCK
Recipe by Silwood School of Cookery
11/2 kg chicken bones, cooked or
uncooked
125g of each, onions, carrots,
celery and leeks
20ml of each, thyme and parsley,
bruised
1 bay leaf
6 black peppercorns
1 Wash, peel and roughly cut the onions,
carrots, celery and leeks, place in the
pressure cooker, place the chicken bones
on top. Add the herbs, peppercorns and
2 litres water. Select High Pressure and
set the timer for 50 minutes. When audible
beep sounds, use Quick Pressure
 Release to release pressure. When the
float valve drops, turn the pressure cooker STARTERS and SALADS
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.

2 Strain stock, discard bones and SPICED INDIAN CHICKPEAS WITH

vegetables. BHATURA BREAD
Recipe by Silwood School of Cookery
Stock will keep in the fridge for 3-4 days Serves 4 as a light snack
or in the freezer for up to 3 months.
180g dried chickpeas, soaked
overnight in cold water
BEEF / LAMB STOCK 125ml vegetable oil
Recipe by Silwood School of Cookery
1 /2 kg
1
raw beef or lamb bones 1ml cumin seeds
2 tomatoes, quartered 1 onion, finely chopped
125g of each, onions, carrots, 10ml garam masala
celery and leeks 5ml ground coriander
20ml of each, thyme and parsley, 2 cloves garlic, finely chopped
bruised
15ml finely grated ginger
1 bay leaf
15ml tomato puree
6 black peppercorns
1ml cayenne pepper
1 Roast the bones in the oven at 200°C 5ml lemon juice
until well browned. 1 vine-ripened tomato, cut into
wedges, to serve
2 Wash, peel and roughly cut the onions, 1 red onion, cut into thin wedges,
carrots, celery and leeks. Select Browning to serve
and fry in a little oil until brown, then add
the tomatoes. long green chillies, halved
lengthways, to serve
3 Place the bones in the pressure cooker.
Bhatura bread:
4 Pour off any fat then déglacé the roasting
tin with 500ml water, simmer for a few 150g plain flour
minutes and add to the bones. 1ml baking powder
5 Add the herbs, peppercorns and 11/2 litres 1 egg, lightly whisked
of water. Select High Pressure and set 20ml plain yoghurt
the timer for 60 minutes. When audible
beep sounds, use Quick Pressure vegetable oil, for deep-frying
Release to release pressure. When the
float valve drops, turn the pressure cooker 1 Drain chickpeas and place in the pressure
off. Remove the lid carefully, tilting away cooker with 500ml water. Select High
from you to allow steam to disperse. Pressure and set the timer for 20 minutes.
When audible beep sounds, use Quick
6 Strain stock, discard bones and Pressure Release to release pressure.
vegetables. When the float valve drops, turn the
pressure cooker off. Remove the lid
Stock will keep in the fridge for 3-4 days carefully, tilting away from you to allow
or in the freezer for up to 3 months. steam to disperse. Drain and set aside,
keeping 125 ml of the cooking liquid.

2 Select Sauté and sauté the onion in the

oil until light golden.

3 Add cumin, garam masala and coriander,

12
 then garlic and ginger and sauté for 2 –
3 minutes or until toasted.
4 Add tomato puree and stir to combine.
Add the chickpeas and the reserved
125ml cooking liquid. Add salt, cayenne
pepper and lemon juice. Select High
Pressure and set the timer for 10
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse. Select Sauté and bring
to the simmer. Allow excess liquid to
evaporate away.
5 For Bhatura bread, sift together flour and
baking powder into bowl, add egg and
yoghurt and combine together. Knead to
a soft smooth dough.
6 Cover with plastic wrap and stand in a
warm place until doubled in bulk.
7 Knead dough again and divide into eight
balls.
8 Roll out a ball on a lightly floured work
surface to 12 cm disk. Heat 1 cm of oil in
a deep frying pan until hot, and fry dough,
pressing down with a slotted spoon until
dough puffs, then turn and cook the other
side.
9 Drain on an absorbent paper-lined plate
and repeat with remaining dough.
Serve chickpeas with fried Bhatura bread,
halved green chillies, tomato wedges and
onion wedges.
LENTIL AND AUBERGINE SALAD
Recipe by Silwood School of Cookery
Serves 4
1 cup dry lentils
1
/2 bay leaf
1 whole garlic clove, peeled and
bruised
10ml fresh oregano, bruised
1 small red onion, diced
5ml ground cumin
150ml olive oil
60ml red wine vinegar
13
2 cloves garlic, crushed
60ml chopped coriander
1 aubergine, sliced
45ml fresh mint, chopped
80g feta cheese, cut into blocks
salt and freshly ground pepper,
to taste
1 Pick over the lentils and discard any
stones. Wash the lentils and place in the
pressure cooker with the bay leaf, bruised
garlic, and oregano. Just cover ingredients
with water. Select High Pressure and set
the timer for 9 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse. Drain
and set aside to cool.
2 Select Sauté and sauté the onion in 30ml
olive oil until soft, add cumin and continue
frying for another 30 seconds to develop
the flavour. Turn the pressure cooker off
and allow to cool.
3 Add 80ml olive oil, vinegar, crushed garlic,
salt and pepper, lentils and chopped
coriander. Allow to sit for 20 minutes.
Taste and season as needed with
additional salt, pepper and more vinegar
if needed. Remove from the cooking pot.
4 Degorge the aubergine with a little salt.
Select Sauté and sauté in a little olive oil
until golden, then roast in the oven at
200ºC for 15 min, to cook through.
To serve, toss the lentil salad with the
mint and place on a platter. Garnish with
the feta and the roasted aubergine.
 SPICY CHICKPEA SALAD
Recipe by Silwood School of Cookery RISOTTO and PASTA SAUCES
This salad is best made in advance and
left to marinate for a couple of hours.
Serves 6 - 8 as a side dish BASIC RISOTTO
250ml chickpeas, soaked overnight Serves 2-3
125ml olive oil
2 cups chicken or vegetable stock
1 clove garlic, crushed
15ml extra virgin olive oil
a little red chilli, seeded and
finely chopped 2 large shallots or 1 onion, finely
chopped
60ml lemon juice
1 stalk celery, chopped
1 red onion, finely chopped
2 cloves garlic, crushed
1 red pepper, cut into small
blocks
3
/4cup Arborio rice
10 fine French beans, sliced at an
1
/4cup dry white wine
angle, 2cm long (or mange tout 30g butter, cut into blocks
or sugar snaps)
parmigiano-reggiano cheese,
85ml coriander, chopped grated
20ml flat-leaf (Italian) parsley, freshly ground black pepper,
chopped . to taste
120g feta cheese, cut into blocks
salt and black pepper, to taste 1 Warm the stock.
chopped parsley and coriander 2 Select Sauté and sauté the shallots/onion
to garnish and celery in the olive oil for about 3
minutes, until the shallots/onion are
1 Dressing: Select Sauté and sauté the translucent and softened.
garlic and chilli in 25ml olive oil until you
can smell the garlic. Remove from the 3 Add the garlic and rice and sauté for 2 -
cooking pot. Add 100 ml olive oil, 60ml 3 minutes, keeping it moving so it doesn't
lemon juice and a good pinch of salt and burn (don't let the garlic brown). When
pepper to the garlic and chilli. the rice is translucent, add the wine, stir
until the alcohol has evaporated and the
2 Rinse the chickpeas and place in the liquid is absorbed.
pressure cooker, cover ingredients with
cold water. Select High Pressure and set 4 Add the stock, and give it a stir. Select
the timer for 20 minutes. When audible High Pressure and set the timer for 4
beep sounds, use Quick Pressure minutes. When audible beep sounds, use
Release to release pressure. When the Natural Pressure Release to release
float valve drops, turn the pressure cooker pressure. When the float valve drops,
off. Remove the lid carefully, tilting away turn the pressure cooker off. Remove the
from you to allow steam to disperse. Drain lid carefully, tilting away from you to allow
the chickpeas and whilst still hot toss into steam to disperse.
the dressing. Set aside to cool.
5 Select Sauté and bring to the simmer, stir
3 Once cool, add the finely chopped red in the butter, cheese, and pepper to taste.
onion, red pepper, beans, coriander, and
parsley. Season with salt and pepper and Serve immediately.
a dash more lemon juice if needed.

To serve place on an attractive platter,

sprinkle with feta, parsley and coriander.

14
 TOMATO AND LEMON RISOTTO PRAWN AND CHORIZO RISOTTO
Recipe by Silwood School of Cookery
Serves 6 Serves 6
5 cups chicken or vegetable stock 125g chorizo sausage, sliced
15ml extra virgin olive oil olive oil, for frying
1 large onion, finely chopped 1 small onion, chopped
1 stalk celery, chopped 1 stalk celery, chopped
2 cups Arborio rice 2 cloves garlic, crushed
3
/4 cup dry white wine chilli to taste, finely chopped
10ml brown sugar 1 small tin Italian tomatoes,
juice from 1 medium lemon chopped
rind from 1 medium lemon 2 cups Arborio rice
1
/2 cup dry white wine
115ml tomato puree (small tin)
60g butter, cut into blocks 5 cups chicken or vegetable stock
1 cup grated Parmesan 800g-1kg prawns, peeled and de-veined
freshly ground black pepper, 45ml parsley, chopped
to taste 30g butter
45ml grated Parmesan
1 Heat the stock. salt, freshly ground black
pepper and sugar, to taste
2 Select Sauté and sauté the onion and
celery in the olive oil for about 3 minutes, freshly squeezed lemon juice,
until the onion is translucent and softened. to taste

3 Add the rice and sauté for 2 - 3 minutes.
When the rice is translucent, add the
wine, stir until the alcohol has evaporated
and the liquid is absorbed.
4 Add 41/2 cups of the stock, sugar, lemon
juice, lemon rind and tomato puree and
give it a stir. Select High Pressure and
set the timer for 4 minutes. When audible
beep sounds, use Natural Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Select Sauté and bring to the simmer.
Add the remaining 1/2 cup stock, stir in the
butter, cheese, and pepper to taste and
simmer for 3-4 minutes stirring
continuously.
Serve immediately.
1 Select Sauté and sauté the chorizo
sausage in a little olive oil until nicely
coloured. Set aside.
2 Sauté the onion in a little more olive oil.
When almost soft, add the celery, chilli
and garlic, continue cooking until
vegetables are soft but not brown. Add
the chopped tomatoes and allow to cook
down to a paste, 10 - 15 minutes. Add
the rice and stir until translucent.
3 Add the wine, simmer on the Sauté
function until evaporated. Add 41/2 cups of
the stock and a pinch of salt. Select High
Pressure and set the timer for 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.

4 Add the remaining 1/2 cup stock and the

prawns. Select Sauté and simmer for
approximately 5 minutes until the rice is
al dente. Add the chorizo, chopped
parsley, butter and Parmesan. Adjust
seasoning with salt, pepper, sugar and
15
 lemon juice to taste. chopped mushrooms. Select Sauté and
simmer for approximately 5 minutes until
Serve immediately. the rice is al dente. Add the butter and
Parmesan. Adjust seasoning to taste with
salt, pepper and more lemon juice.
MUSHROOM RISOTTO
Recipe by Silwood School of Cookery
Serves 6 PEA AND MINT RISOTTO
Recipe by Silwood School of Cookery
500g mushrooms (one type or a Serves 6
mixture)
olive oil, for frying 60g butter
salt and pepper 1 onion, chopped
30ml thyme, chopped 1 stalk celery, chopped
15ml parsley, chopped 1 clove garlic, crushed
1 small onion, chopped 2 cups Arborio rice
1 stalk celery 2 cups frozen peas
2 cloves garlic, crushed 5 cups chicken or vegetable stock
chilli to taste, finely chopped 5ml mint, chopped
2 cups Arborio rice 45ml grated Parmesan
1
/2 cup dry white wine salt and freshly ground black
pepper, to taste
5 cups chicken or vegetable stock
30g butter 1 Select Sauté and sauté the onion in 30g
45ml grated Parmesan butter. When almost soft, add the celery
salt, freshly ground black and garlic, continue cooking until
pepper and lemon juice to taste vegetables are soft but not brown. Add
the rice and stir until translucent.
1 Slice the mushrooms thinly. Select Sauté 2 Add 41/2 cups of the stock. Select High
and sauté in 15ml olive oil. When almost Pressure and set the timer for 4 minutes.
cooked add thyme and 1 clove of garlic When audible beep sounds, use Quick
and continue cooking. Season with salt, Pressure Release to release pressure.
pepper, parsley and lemon juice. When the float valve drops, turn the
pressure cooker off. Remove the lid
2 Remove the mushrooms, chop roughly carefully, tilting away from you to allow
and set aside. steam to disperse.
3 Sauté the onions in a little more olive oil. 3 Add the remaining 1/2 cup stock and the
When almost soft, add the celery, chilli peas. Select Sauté and simmer for
and remaining garlic, continue cooking approximately 5 minutes until the rice is
until vegetables are soft but not brown. al dente. Add the remaining 30g butter,
Add the rice and stir until translucent. mint and Parmesan. Adjust seasoning to
taste with salt and pepper.
4 Add the wine, simmer on the Sauté
function until evaporated. Add 41/2 cups of
the stock. Select High Pressure and set
the timer for 4 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.

5 Add the remaining 1

/2 cup stock and the
16
 TOMATO PASTA SAUCE
Recipe by Silwood School of Cookery
Serves 4
1 onion, chopped
2 stalks celery, chopped
30ml oil, for frying
1 clove garlic, crushed
5ml peri-peri or freshly chopped
chilli (optional)
1kg rosy ripe tomatoes, peeled (or
2 x 400g tins whole peeled
tomatoes)
450ml chicken, vegetable or light fish
stock
30ml tomato paste
salt, pepper and sugar, to taste
1 Select Sauté and sauté the onion and
celery in a little oil. When soft, add garlic
and peri-peri and sauté for 1 minute.
2 Add chopped tomatoes with their juices,
stock and tomato paste. Select High
Pressure and set the timer for 10 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Season with salt, pepper and sugar.
Serve with pasta
Variations
Prawn and chorizo
100g chorizo sausage, sliced
oil for frying
26-30 prawns, peeled and de-veined
parsley, chopped
1 Select Sauté and sauté the chorizo in a
little oil until light golden, set aside. Sauté
the prawns in a little more oil until just
cooked, season with salt and pepper.
2 Add prawns and chorizo to the tomato
sauce, sprinkle with parsley just before
serving.
17
Bacon
250g streaky bacon
1 Select Sauté and sauté the bacon until
crisp, chop roughly and add to the tomato
sauce just before serving.
BOLOGNAISE SAUCE
Recipe by Silwood School of Cookery
Serves 3 - 4
30ml butter or oil for frying
1 onion, finely chopped
1 clove garlic, crushed
500g minced beef
1 tin Italian tomatoes, chopped
30ml tomato paste
30ml parsley and thyme, chopped
pinch nutmeg
250ml water or beef stock
1 carrot, finely chopped
1 stalk celery, finely chopped
salt and black pepper, to taste
chutney to taste
1. Select Sauté and sauté the onion in the
butter until translucent. Add the garlic and
the meat and sauté until the meat is well
browned.
2. Add the chopped tomatoes with all the
juice and the tomato paste, the
water/stock, herbs and nutmeg. Select
High Pressure and set the timer for 10
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
3. Add the carrot and celery. Select High
Pressure and set the timer for 15 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
4. Select Sauté and simmer to evaporate
off any extra liquid. Season well, adding
 chutney to taste.
Serve with pasta sprinkled with grated
Parmesan cheese.
MUSHROOM PASTA SAUCE
Recipe by Silwood School of Cookery
Serves 4
olive oil, for frying
1 onion, finely chopped
2 cloves garlic, crushed
500g mushrooms, sliced (one type
or a mixture)
100ml white wine
250ml cream (may be replaced with
250ml milk)
250ml milk
40ml cornflour, slaked in 50ml milk
or water
salt and black pepper, to taste
15ml parsley, chopped
1 Select Sauté and sauté the onion in a
little olive oil until soft.
2 Add garlic and mushrooms. Select High
Pressure and set the timer for 2 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Add white wine. Select Sauté and reduce
until the wine has almost evaporated.
4 Add cream and milk and bring to the
simmer, still on Sauté function. Add slaked
cornflour and simmer until thick. Season
well and add parsley.
Serve with pasta topped with Parmesan
cheese and sprinkled with Italian parsley.
18
POULTRY
BURMESE CHICKEN CURRY
Recipe by Silwood School of Cookery
Serves 4
olive oil, for frying
2 onions, chopped
2 cloves garlic, finely chopped
40ml fresh ginger, grated
a little red chilli, finely chopped
seeds from 6 cardamom pods
10ml turmeric
20ml paprika
10-15ml Thai red curry paste
2 small lemons
1 tin (400g) coconut cream
1 tin chopped tomatoes
sea salt, to taste
8 chicken thighs, with or without
skin
To serve
Coriander, lemon wedges, Basmati rice,
popadoms, chutney, cucumber mixed
with yoghurt and mint.
1 If the chicken has skin on, select Sauté
and brown the skin in a little olive oil. Set
aside.
2 Sauté the onion in a little oil until soft.
Add the garlic, ginger and chilli.
3 Crush cardamom seeds with a mortar
and pestle or chop with a knife. Add with
the turmeric, paprika and curry paste to
the onion. Sauté for another couple of
minutes.
4 Peel and segment the lemons. Add the
segments, coconut cream, tomatoes and
a little salt to the spice mixture, and stir
them in well. Bring to the boil and simmer
for 5 minutes.
5 Add chicken to the curry. Select High
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
 pressure cooker off. Remove the lid 3 Select Sauté and sauté the onion in a
carefully, tilting away from you to allow little oil until soft.
steam to disperse.
4 Add the chorizo and toss these around
6 Adjust seasoning and serve with lime for a minute or two until it has taken on
wedges, basmati rice, popadoms, chutney some colour.
and cucumber mixed with a little yoghurt
and mint. 5 Add the peppers, garlic, sun dried
tomatoes, stock, wine, tomato purée
paprika and the chicken pieces. Select
CHICKEN BASQUE High Pressure and set the timer for 20
Recipe by Silwood School of Cookery minutes. When audible beep sounds, use
Serves 4 Quick Pressure Release to release
pressure. When the float valve drops,
The delicious combination of chicken, turn the pressure cooker off. Remove the
rice, olives and peppers is typical of all lid carefully, tilting away from you to allow
the regions around the Western steam to disperse.
Mediterranean, but to our mind this
Spanish version with the addition of spicy 6 Remove chicken and add the slaked
chorizo sausage and a hint of paprika cornflour. Select Sauté and simmer for
beats the lot. Our interpretation of it also 1-2 minutes until thick. Season with salt
uses dried tomatoes preserved in oil to and pepper, then pour over the chicken.
give it even more character. This recipe
will provide a complete supper for four 7 Sprinkle with herbs and scatter the olives
from the same pot - it needs nothing to and segments of orange over the top.
accompany it!
Serve with rice. (See page 5)
8 - 10 chicken pieces - thighs and
legs
olive oil, for frying CHICKEN WITH BELL PEPPERS
AND NOODLES
butter for frying
2 red peppers Serves 4
1 onion, sliced 65ml olive oil
60g sun dried tomatoes, diced 1 onion, sliced
2 large cloves garlic, chopped 3 cloves garlic, crushed
150g chorizo sausage, skinned and 4 chicken breast fillets, sliced
cut into 1cm slices
275ml chicken stock 1 red pepper, sliced
170ml dry white wine 1 green pepper, sliced
15ml tomato purée 750ml chicken stock
2ml paprika 200ml tomato sauce
5ml fresh herbs, chopped 15ml fresh lemon juice
8-12 pitted black olives 30ml brown sugar
1 large orange, segmented 10ml salt
20ml cornflour slaked in 40ml water 11/2 ml freshly ground black pepper
salt and freshly milled black 30ml fresh basil, chopped
pepper to taste (10 ml dried)
20ml fresh oregano, chopped
1 Select Browning and brown the chicken (7½ ml dried)
pieces in a little oil and butter. Set aside. 21/2 ml ground fennel
2 Roast and peel the red peppers, then 1
/2 bay leaf
slice into thick strips. 250g rice noodles
19
60ml fontinella cheese, grated 2 Add the chicken, parsley, tarragon and
60ml Parmesan cheese, grated chicken stock. Select Low Pressure and
set the timer for 6 minutes. When audible
beep sounds, use Quick Pressure
1 Select Sauté and sauté the onion in the Release to release pressure. When the
oil until soft, approximately 3 minutes. float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
2 Add garlic, chicken pieces, and peppers, from you to allow steam to disperse.
sauté for another 3-5 minutes, stirring
occasionally. 3 Add tortellini. Select Low Pressure and
set the timer for 1 minute. When audible
3 Add the stock, tomato sauce, lemon juice, beep sounds, use Quick Pressure
brown sugar, salt, black pepper, herbs Release to release pressure. When the
and noodles. Select High Pressure and float valve drops, turn the pressure cooker
set the timer for 1 minute. When audible off. Remove the lid carefully, tilting away
beep sounds, use Quick Pressure from you to allow steam to disperse.
Release to release pressure. When the
float valve drops, turn the pressure cooker 4 Add the asparagus. Select Low Pressure
off. Remove the lid carefully, tilting away and set the timer for 2 minutes. When
from you to allow steam to disperse. audible beep sounds, use Quick Pressure
Release to release pressure. When the
4 Discard the bay leaf. float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
Serve in bowls with a mixture of the from you to allow steam to disperse.
grated cheeses sprinkled on top.
5 Mix the cream and the corn flour together,
add to pressure cooker. Select Sauté and
TORTELLINI WITH CHICKEN bring to the simmer. Add the 40g butter
AND ASPARAGUS and 85 ml parmesan cheese and stir until
sauce has thickened.
Serves 6
Serve in pasta bowls sprinkled with the
3 rashers bacon remaining parmesan cheese and
garnished with parsley.
55g butter
1
/2 onion, grated
4 chicken breast fillets, finely CHICKEN AND RICE
sliced
Serves 4
45ml parsley, chopped
10ml dried tarragon 30ml olive oil
500ml chicken stock 4 chicken breast fillets
500g cheese tortellini 2 cups rice
2 bunches asparagus, cut into 1 tin cream of mushroom soup
2 cm pieces 21/2 cups water
125ml cream 1 sachet cheese sauce powder
10ml corn flour
40g butter 1 Select Sauté and heat oil. Add chicken
125ml Parmesan cheese, grated and brown on both sides.
parsley sprigs to garnish 2 Add the rice, mushroom soup and water
and stir. Select High Pressure and set
the timer for 12 minutes. When audible
1 Select Sauté and sauté the bacon for 2 beep sounds, use Quick Pressure
minutes. Add 55g butter and onions and Release to release pressure. When the
sauté for another 2 minutes. float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
20
 from you to allow steam to disperse. GINGER SOY CHICKEN
3 Sprinkle over the cheese sauce powder, Serves 2 - 3
and stir well.
500g skinless, boneless chicken
Serve garnished with parsley thighs
125g mushrooms, sliced
HUNGARIAN CHICKEN 1
/2 onion, sliced
2 stalks celery, sliced
Serves 4
125ml soy sauce
15ml oil 200ml water
8 chicken pieces 45ml brown sugar
1 small onion, finely chopped pinch chilli flakes (optional)
10ml hot paprika, preferably 30ml ginger, grated
Hungarian
5ml toasted sesame seeds
125ml chicken stock
1 medium tomato, peeled and 1 Place all ingredients in the pressure
coarsely chopped cooker and mix well. Select High Pressure
125ml sour cream and set the timer for 7 minutes. When
audible beep sounds, use Natural
5ml corn flour Pressure Release to release pressure.
180g tagliatelle, cooked, drained and When the float valve drops, turn the
tossed in butter pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
1 Select Sauté and heat the oil. Brown the
chicken pieces in the oil in batches. Set Serve over rice, sprinkled with toasted
aside. sesame seeds.
2 Sauté the onion until soft. Return the
chicken to the pressure cooker and add HARRY’S CHICKEN OR BEEF CURRY
paprika, stock and tomatoes.
Serves 6
3 Select Low Pressure and set the timer
for 12 minutes. When audible beep 30ml oil or gee or a mix of both
sounds, use Natural Pressure Release
to release pressure. When the float valve 5 star aniseed
drops, turn the pressure cooker off. 10ml dried fennel
Remove the lid carefully, tilting away from
you to allow steam to disperse. 6 cardamom pods, remove seeds
and crush
4 Mix the sour cream and corn flour 5 cinnamon sticks
together, add to the pressure cooker. 2 onions, chopped
Select Sauté and simmer until thickened.
4-5 curry leaves, finely chopped
5 Spread warm tagliatelle on a serving 4-5 curry leaves, whole
platter. Arrange the chicken over the
noodles and pour the sauce over the top. 4 sprigs coriander, chopped
4 green chillies, chopped
15ml garlic and ginger mix
45ml masala
10ml sea salt
1kg chicken pieces or beef goulash
1 tomato, finely chopped
21
4-6 medium potatoes, cubed
1 cup peas
2ml gharum masala
sprigs coriander, to garnish
1 Select Sauté and heat the oil/gee. Add
the star aniseed, fennel, cardamom and
cinnamon, and infuse for about 5 minutes.
2 Add onions, all curry leaves, chopped
coriander, green chillies, garlic and ginger
mix, and sauté for another 5-7 minutes.
3 Add masala and mix well. Turn the
pressure cooker off and let the mixture
rest for 10 minutes.
4 Select Browning, add the salt and brown
the meat being careful not to burn it.
Brown for 5 - 7 minutes.
5 Add the tomato and give the ingredients
a good stir. Select High Pressure and set
the timer for 7 minutes (30 minutes for
beef or ostrich). When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
6 Add the potatoes and peas. Select High
Pressure and set the timer for 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
7 Select Sauté and reduce liquid if
necessary.
8 Add gharum masala, a little corriander
and give it a stir.
9 Garnish with coriander.
Serve over rice with sambals, fruit
chutney, tomatoes, onions and chillies.
As a tasty alternative use ostrich fillet
cubes instead of chicken or beef.
22
PORK
SLOW ROASTED PORK BELLY
WITH PLUMS
Recipe by Silwood School of Cookery
Serves 4 - 5
15ml fennel seeds, or 10ml ground
15ml cumin seeds, or 10 ml ground
pinch maldon salt
1kg boneless pork belly, skin
removed
1 red onion, cut into wedges
5 plums or 3 nectarines, pip
removed and cut into wedges
2 stalks celery, roughly chopped
20g butter
125ml chicken or pork stock
125ml red wine
salt and pepper, to taste
1 Dry fry the fennel and cumin seeds
separately, then grind together with a
pestle and mortar.
2 Rub the spices into the meat, leave to
marinade in the fridge for 1 hour. Season
the meat with Maldon salt. Brown well in
a hot pan, fat side first.
3 Place the onion wedges, plum/nectarine
wedges, celery, butter and 65ml water
into the pressure cooker. Place the pork
on top. Select High Pressure and set the
timer for 10 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 Add stock and red wine. Select High
Pressure and set the timer for 40 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
5 Remove meat, blend the sauce and adjust
seasoning with salt and pepper.
Serve immediately with basmati rice or GAMMON
mashed potato. (See page 4 and 5) Recipe by Silwood School of Cookery
Serves 6

BARBECUED SPARERIBS Old curing processes used to leave

Recipe by Silwood School of Cookery gammon very salty resulting in it being
Serves 4 necessary to soak the joint in water
overnight and then boil it to remove the
When serving barbecue ribs always excess salt. These days however,
provide a “finger bowl” to wash hands, gammon can be baked rather than boiled
as the only way to enjoy these ribs is to before peeling and glazing.
eat with your fingers!
± 2kg boneless rolled gammon that
1kg pork belly spareribs can fit into the pressure cooker
80ml soy sauce 10 whole cloves
60ml tomato sauce 20ml wholegrain mustard or 15ml
mustard powder
30ml chutney
80ml soft sticky brown sugar
20ml balsamic vinegar
6–8 pineapple rings
2 cloves garlic, crushed
6–8 cherries
5 ml finely shredded ginger
6–8 toothpicks
pinch freshly ground nutmeg
pinch Chinese 5 spice powder
1 Place gammon in the pressure cooker
50ml honey and add enough water to come half way
salt and pepper, to taste up the sides of the gammon. Select High
Pressure and set the timer for 10 minutes
1 Mix soy sauce, tomato sauce, chutney, per 500g + 10 minutes (a 2kg gammon
balsamic vinegar, garlic, ginger, nutmeg will take 50 minutes). When audible beep
and Chinese 5 spice together. Place the sounds, use Quick Pressure Release to
pork ribs in marinade and leave for a few release pressure. When the float valve
hours, or over night in the fridge. drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
2 Place the ribs and sauce in the pressure you to allow steam to disperse. Remove
cooker. Select High Pressure and set the from the pressure cooker and discard the
timer for 40 minutes. When audible beep water.
sounds, use Quick Pressure Release to
release pressure. When the float valve 2 Peel gammon, score fat in diamond
drops, turn the pressure cooker off. shapes and stick a clove in the centre of
Remove the lid carefully, tilting away from each.
you to allow steam to disperse. The ribs
should be soft. 3 Smear with mustard, and then pack on
the sugar.
3 Remove the ribs. Select Sauté and reduce
the sauce by simmering until it is half the 4 Decorate gammon with cherries and
original volume. Pour sauce over the ribs, pineapple rings.
then drizzle with honey, grill in an oven
until dark and sticky. 5 Place gammon back in the pressure
cooker. Select High Pressure and set the
timer for 3 minutes, to melt the sugar and
glaze the gammon. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.

6 Baste with any sugar that has melted off

23
 the gammon. CARNITAS
7 Carve and serve with mustard sauce. Serves 6
To clean the pressure cooker, fill the 30ml oil
cooking pot with water, select Browning 11/2 kg pork goulash
and bring to the boil. This will melt any
caramel that has set hard. 1 onion, chopped
1 clove garlic, crushed
CIDER BRAISED PORK WITH SAGE 5 ml cumin
Recipe by Silwood School of Cookery 5 ml ground chilli
Serves 4 - 5 500ml chicken stock
30ml oil, for frying
1kg pork goulash 1 Select Sauté and heat the oil. Brown the
1 onion, sliced pork goulash in the oil in batches. Set
aside.
3 leeks, sliced
2 cloves garlic, crushed 2 Sauté the onions and garlic until soft, add
the cumin and chilli and stir for 1 minute.
3 stalks celery, chopped
15ml fresh sage 3 Add the pork and chicken stock. Select
±300ml apple cider High Pressure and set the timer for 40
minutes. When audible beep sounds, use
250ml chicken stock Natural Pressure Release to release
100ml cream pressure. When the float valve drops,
turn the pressure cooker off. Remove the
20ml cornflour, slaked in 40ml water lid carefully, tilting away from you to allow
steam to disperse. The pork should be
1 Select Browning and brown the pork very tender.
goulash in a little oil. Set aside.
4 Drain and save the liquid, put the meat
2 Select Sauté and sauté the onion in a on a plate and shred it with two forks, or
little more oil until soft then add the leeks use a potato masher.
and celery. Continue cooking for 2-3
minutes. Add the garlic and sage, stir for 5 Place meat on a flat roasting pan and put
30 seconds. it under the grill in the oven, stirring often,
and adding juice from the cooker to make
3 Add the pork, apple cider and stock. sure it doesn't get too dry. It is done when
Select High Pressure and set the timer it is a bit crispy, but not burned.
for 40 minutes. When audible beep
sounds, use Quick Pressure Release to Serve with tortillas, rice, guacamole,
release pressure. When the float valve lettuce, cheese, etc.
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The pork PORK CHOPS WITH BERRY SAUCE
should be very tender.
Serves 2 - 4
4 Remove the pork from the sauce, add
the cream to the sauce. Select Sauté and 65ml dried cranberries(or chopped
reduce for 3 - 4 minutes by bringing to dried apricots)
the boil. Add slaked cornflour to thicken. 65ml red currant jelly
Return the pork and season to taste.
20ml Dijon mustard
15ml oil
4 pork loin chops
salt and pepper, to taste
24
80ml white wine vinegar 2 cassia or cinnamon sticks
30ml light brown sugar 75ml dark soy sauce
45ml light soy sauce
1 In a small bowl, soak the dried cranberries 15ml brown sugar
in warm water for 10 minutes until 150ml medium sherry
plumped. Drain.
500ml light chicken stock
2 Mix the red currant jelly and mustard with
45ml water.
Garnish:
3 Select Sauté and heat the oil. Brown the julienne spring onion
chops quickly on both sides then season julienne ginger
with the salt and pepper, leaving them in
the pressure cooker. fresh coriander sprigs
toasted sesame seeds
4 Add the red currant mixture and stir to
coat the chops. Select Low Pressure and
set the timer for 1 minute. When audible 1 Half fill the cooking pot with cold water.
beep sounds, use Natural Pressure Add pork which has been cut into 6 equal
Release to release pressure. When the pieces. Select High Pressure and set the
float valve drops, turn the pressure cooker timer for 6 minutes. When audible beep
off. Remove the lid carefully, tilting away sounds, use Quick Pressure Release to
from you to allow steam to disperse. release pressure. When the float valve
drops, turn the pressure cooker off.
5 Transfer the chops to a platter, cover Remove the lid carefully, tilting away from
loosely with foil and keep warm in the you to allow steam to disperse.
oven while making the sauce.
2 Drain the pork and cool in cold water.
6 Select Sauté. Add the vinegar and brown
sugar, bring to a simmer, scraping up any 3 Select Sauté and heat a little oil. Brown
browned bits from the bottom and sides. the pork skin for approx 5 mins.

7 Add cranberries and simmer for a minute 4 Remove pork and set aside. Add a little
or two. Pour any juices from the chops more oil and brown all vegetables, chilli
into the sauce and boil for a few seconds. and garlic with cinnamon and ginger for
a further 5 mins. Remove and set aside.
8 Season with salt and pepper to taste
5 Return pork to the cooking pot and cover
Serve immediately. with vegetables. Add chicken stock, dark
and light soy sauces, mandarin juice,
sherry and sugar. Select High Pressure
MANDARIN AND GINGER BRAISED and set the timer for 70 minutes. When
audible beep sounds, use Quick Pressure
PORK BELLY Release to release pressure. When the
float valve drops, turn the pressure cooker
Serves 6 off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
1kg pork belly
6 mandarin juice (or 4 oranges) 6 Select Browning and reduce the liquid by
30g spring onions half.
1
/4 mild green chilli Serve over basmati rice. (See page 5)
1
/4 Jalapeno chilli, seeded Garnish with julienne spring onion,
julienne ginger, fresh corriander sprigs
10 fresh ginger, sliced and toasted sesame seeds.
2 cloves garlic, peeled
2cm sweet potato, diced
1 med bringal, cut into battons
25
 MEXICAN BEEF
BEEF Recipe by Silwood School of Cookery
Serves 4 - 6

A very versatile filling for tacos and

BEEF CURRY tortillas.
Recipe by Silwood School of Cookery
Serves 4 - 5 1 kg minced beef
1-2 onions, chopped
1 onion, chopped
oil, for frying
oil, for frying
10ml ground cumin
1kg beef cubes
2 cloves garlic, finely chopped
10ml coriander, ground
15ml marjoram, chopped
5ml cumin, ground
4-6 jalapeno chillies, finely
10ml ground chilli or peri-peri chopped
2 ml Chinese 5 spice 2 potatoes, diced
5ml turmeric 250ml red kidney beans, soaked over
5ml ground cinnamon night
seeds from 4 cardamom pods 60ml tomato puree
2 cinnamon sticks 400ml beef stock
3 cloves 60g raisins
125ml water 2 small green peppers, chopped
1 tin tomatoes, chopped salt and pepper to taste
1 tin (400g) coconut cream
20ml cornflour slaked in 35ml water 1. Select Sauté and sauté the onions in a
little oil until slightly browned. Add the
juice from a lemon garlic and cumin and sauté for 1 minute.
salt, pepper and sugar to taste
2. Add the meat and brown, stirring
frequently, for about 5-10 minutes.
1 Select Browning and sauté the onion in
oil, add meat and allow to brown. 3 Add the chillies, marjoram, potatoes,
drained red beans, tomato puree and
2 Add coriander, cumin, chilli, Chinese 5- beef stock. Select High Pressure and set
spice, turmeric and ground cinnamon. the timer for 15 minutes. When audible
Select Sauté and sauté for 30 seconds. beep sounds, use Quick Pressure
Release to release pressure. When the
3 Add cinnamon sticks, cardamom and float valve drops, turn the pressure cooker
whole cloves. Add water, coconut, off. Remove the lid carefully, tilting away
tomatoes. Select High Pressure and set from you to allow steam to disperse.
the timer for 35 minutes. When audible
beep sounds, use Quick Pressure 4 Add the raisins, green peppers, salt and
Release to release pressure. When the pepper. Select Sauté, bring to a simmer
float valve drops, turn the pressure cooker and evaporate off the excess liquid,
off. Remove the lid carefully, tilting away allowing the green peppers to cook
from you to allow steam to disperse. The through. Adjust seasoning.
meat should be very tender.

4 Add the slaked cornflour. Select Sauté

and simmer for 3-4 minutes until thick.
Season with lemon juice, salt, pepper
and sugar.

Serve over basmati rice. (See page 5)

26
 BEEF STEW
Serves 4
750g beef goulash
30ml oil
1 onion, sliced
1 clove garlic, crushed
3 stalks celery, sliced
30ml Worcestershire sauce
21/2 ml paprika
50g tomato paste
600ml beef stock
1 bay leaf
250g mushrooms, sliced
2 carrots, peeled and sliced
2-3 potatoes, peeled and cubed
20 ml corn flour, slaked in 40 ml water
1 Select Sauté and heat the oil. Brown the
beef goulash in the oil in batches. Set
aside.
2 Sauté the onion until light golden, add
the garlic and celery and stir for 1 minute.
3 Add the browned beef goulash, the
Worcestershire sauce, paprika, tomato
paste, beef stock and the bay leaf. Select
High Pressure and set the timer for 15
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
4 Add the mushrooms, carrots and
potatoes. Select High Pressure and set
the timer for 15 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Add the slaked corn flour. Select Sauté
and bring to a simmer. Simmer for 2-3
minutes until the sauce has thickened.
6 Adjust seasoning with salt and pepper.
Serve over rice. (See page 5)
27
SAVORY POT ROAST
Serves 6
11/2 kg topside roast
salt and pepper, to taste
15ml olive oil
3 stalks celery, sliced
1 onion, sliced
500ml beef stock
2 bay leaves
60ml Worcestershire sauce
5 medium potatoes, peeled and
cut in half lengthwise
1 cup baby carrots, peeled
1 Season roast with salt and pepper,
2 Select Sauté. Heat the oil and brown the
roast. Set aside
3 Sauté onions and celery for 3-4 minutes.
4 Add the roast, stock, bay leaves and
Worcestershire sauce. Select Low
Pressure and set the timer for 30 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
5 Add the potatoes and carrots. Select Low
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
CIDER AND MOLASSES POT ROAST
Serves 8
500ml apple cider
30ml light molasses
10ml salt
8 allspice berries
21/2 ml black peppercorns
2 cloves garlic, crushed
21/2 ml ground ginger
2 – 21/2 kg beef roast
4 large onions, quartered
4 stalks celery, sliced
55g butter
45ml corn flour, slaked in 45ml water
1 Mix apple cider, molasses, salt, allspice,
peppercorns, garlic and ginger together.
2 Place beef, onions and celery in a large
dish and pour apple cider mixture over
meat and vegetables.
3 Cover, refrigerate and marinade for
24 hours.
4 Remove meat from marinade and wipe
dry, keep marinade aside.
5 Select Sauté and heat the butter. Brown
pot roast very well on all sides.
6 Pour in the marinade and vegetables.
Select Low Pressure and set the timer
for 45 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
7 Remove meat and vegetables.
8 Add the slaked cornflour to the sauce.
Select Sauté and bring to a simmer. Stir
until sauce has thickened then adjust
seasonings.
Slice meat and serve with the sauce.
28
CORNED BEEF AND CABBAGE
Serves 6
500ml water
500ml beer or water
11/2 kg corned beef brisket
3 cloves garlic, chopped
2 bay leaves
4 carrots or parsnips,
thickly sliced
1 head cabbage, cut into 6
wedges
6 potatoes, peeled and quartered
3 turnips, peeled and quartered
horseradish sauce
1 Place brisket into the pressure cooker,
add the water, beer, garlic and bay leaf.
Select Low Pressure and set the timer
for 75 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
2 Add vegetables. Select High Pressure
and set the timer for 6 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
Serve with horseradish sauce.
SOUTH AFRICAN STYLE BEEF STEW
Serves 6
100ml cooking oil
750g beef shin
1 onion, roughly diced
1 medium carrot, sliced
1 stalk celery, diced
1 tomato, peeled and diced
2 medium potatoes, peeled and
diced
1 clove garlic, peeled and
chopped
1 beef stock cube
500ml water
1 Select Browning and brown the beef shin
in the oil for about 5 minutes. Set aside.
2 Add the vegetables. Select Sauté and
sauté for a further 5 mins. Add the beef
shin, stock cube and water. Select High
Pressure and set the timer for 40 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
Serve with samp and beans
SAMP AND BEANS (UMQUSHU)
Serves 6
11/2 cups samp
3
/4 cup sugar beans
1
/2 beef stock cube
100 g meaty bones
30ml holsum cooking fat
1 med carrot, sliced
1
/2 stalk celery, sliced
1 large potato, roughly diced
salt and pepper, to taste
1 Place samp, sugar beans, beef stock
cube and meaty bones into the cooking
pot and cover with water. Select High
Pressure and set the timer for 30 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
2 Add the vegetables, holsum fat and 2
cups water. Select High Pressure and set
the timer for 15 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
3 Season with salt and pepper to taste.
29
LAMB
GREEK LAMB AND
BUTTERBEAN STEW
Recipe by Silwood School of Cookery
Serves 4 - 5
1kg lamb goulash
olive oil for frying
500g baby onions, peeled
4 cloves garlic, crushed
1 bay leaf
a few thyme sprigs
300ml beef, lamb or chicken stock
200ml red wine
250ml butter beans, soaked overnight
20ml cornflour slaked in 35ml water
50ml parsley, chopped
1 Select Sauté and brown the lamb pieces
in a little olive oil, set aside.
2 Brown the baby onions in a little more
olive oil. Add garlic, bay leaf, thyme,
stock, wine and lamb. Select High
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Add the drained butter beans. Select High
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse. Remove from the
pressure cooker. The meat and beans
should be soft.
4 Thicken sauce by adding slaked cornflour,
select Simmer and bringing to a simmer.
Season and serve garnished with
chopped parsley.
 MOROCCAN LAMB SHANKS SPOON LAMB
Recipe by Silwood School of Cookery Recipe by Silwood School of Cookery
Serves 4 Serves 4 - 6
1 onion, chopped This lamb is so tender it is served with a
oil, for frying spoon not carved.
10ml ground cumin 1 leg of lamb that will fit into the
15ml paprika pressure cooker
5ml freshly ground black pepper 60ml oil, for frying
10ml ground coriander 1 onion, chopped
21/2 ml cayenne pepper 2 cloves garlic, crushed
21/2 ml turmeric 30ml rosemary, chopped
2 cloves garlic, finely chopped 1 tin Italian tomatoes, chopped
60ml lemon juice 500ml lamb or beef stock
75ml fresh coriander, finely chopped 250ml Port or Sherry
4 small lamb shanks (they must fit into salt and pepper, to taste
the pressure cooker)
125ml red wine 1 Brown the leg of lamb in a pan in a little
oil to give it colour.
±300ml lamb or beef stock
2 Select Sauté and sauté the onions in a
1 Select Sauté and sauté the onions in a little oil until light golden.
little oil until light golden. Add cumin,
paprika, pepper, ground coriander, 3 Add garlic and rosemary, sauté for 2
cayenne pepper, turmeric and garlic. minutes. Add chopped tomatoes with their
Sauté for 1 minute. juices, the stock and the wine, bring to a
simmer.
2 Brown the shanks in a pan in a little oil
to give them colour. Place shanks in the 4 Place lamb into the sauce. Select High
pressure cooker and add lemon juice, Pressure and set the timer for 80 minutes.
fresh coriander, red wine and enough When audible beep sounds, use Quick
stock to just cover the shanks. Select Pressure Release to release pressure.
High Pressure and set the timer for 60 When the float valve drops, turn the
minutes. When audible beep sounds, use pressure cooker off. Remove the lid
Quick Pressure Release to release carefully, tilting away from you to allow
pressure. When the float valve drops, steam to disperse. The lamb should be
turn the pressure cooker off. Remove the falling off the bone, carefully remove to
lid carefully, tilting away from you to allow a platter.
steam to disperse. Remove the shanks
from the pressure cooker. The shanks 5 Thicken sauce by adding a little slaked
should be very tender. cornflour. Select Sauté and bringing to a
simmer.
3 Select Sauté and reduce the sauce to
thicken. Season with salt and pepper and 6 Season with salt and pepper, pour over
pour sauce over the shanks. the lamb.

Serve with couscous. Serve with mashed potato or rice. (See

page 4 and 5)

30
 LAMB SHANKS WITH GARLIC AND TUSCAN LAMB SHANKS
PORT
Serves 3 - 4
Serves 4
3
/4 cup small dried white beans or
4 lamb shanks chickpeas
15ml olive oil 3 lamb shanks
10 cloves garlic, peeled and left 15ml flour
whole salt and freshly ground black
600ml chicken stock pepper, to taste
200ml Port 10ml olive oil
15ml tomato paste 1 onion, sliced
10ml rosemary, chopped (3ml dried) 6 cloves garlic, crushed
15g butter 250ml dry red wine
salt and pepper, to taste 60g sun dried tomatoes
5-10ml balsamic vinegar 15ml rosemary, chopped (or 5ml
dried)
1 Select Sauté and brown the lamb shanks, 15ml Worcestershire sauce
2 at a time, in the olive oil, set aside. 500ml beef stock
2 Sauté the garlic cloves until they are lightly 15ml corn flour, slaked in 40ml water
browned but not burned. 30ml flat leaf parsley, chopped
400g tagliatelle, cooked
3 Add the shanks, stock, Port, tomato paste,
and rosemary. Select High Pressure and
set the timer for 45 minutes. When audible 1 Soak beans in water overnight, drain and
beep sounds, use Natural Pressure set aside.
Release to release pressure. When the
float valve drops, turn the pressure cooker 2 Combine flour, salt and freshly ground
off. Remove the lid carefully, tilting away black pepper. Dust lamb shanks in the
from you to allow steam to disperse. seasoned flour. Select Sauté and brown
the shanks in the oil. Set aside.
4 Remove the shanks.
3 Sauté the onions and garlic for 2 minutes.
5 Select Sauté and bring the sauce to the Add the shanks, beans, red wine, sun-
boil, allow to reduce by half. dried tomatoes, rosemary, Worcestershire
sauce and stock. Select High Pressure
6 Whisk in the butter, then add salt, pepper and set the timer for 55 minutes. When
and the balsamic vinegar to taste. audible beep sounds, use Quick Pressure
Release to release pressure. When the
Serve the sauce over the lamb. float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.

4 Remove the meat and beans. Skim fat

from surface of the sauce. Select simmer,
and reduce by half. Add the slaked corn
flour and simmer for 1-2 minutes.
5 Remove the meat from the bones. Discard
the bones and stir the meat and beans
into sauce mixture.

Sprinkle with parsley. Serve over

tagliatelle.
31
 LAMB STEW
Serves 4
15ml olive oil
1kg lamb goulash
2 medium onions, sliced
2 cloves garlic, crushed
65ml red wine vinegar or balsamic
1 tin chopped tomatoes
30ml tomato paste
15ml basil, chopped (or 5ml dried)
15ml oregano, chopped (or 5ml dried)
2 bay leaves
salt and freshly ground black
pepper, to taste
1 red pepper, thickly sliced
1 green pepper, thickly sliced
30ml parsley, chopped
1 Select Sauté and heat the oil. Brown the
lamb in the oil in batches. Set aside.
2 Sauté onions and garlic until onions are
soft, about 2 minutes.
3 Add the vinegar and stir for 1 to 2 minutes.
4 Add the lamb, tomatoes, tomato paste,
basil, oregano, bay leaves, 250ml water,
salt and pepper to taste. Select High
Pressure and set the timer for 25 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
5 Add the red and green peppers. Select
Sauté and simmer, for 15 minutes until
sauce has thickened and peppers have
cooked.
Stir in the parsley and adjust seasonings
before serving.
32
DESSERTS
POACHED PLUMS WITH ALMONDS
Recipe by Silwood School of Cookery
Serves 6
12 perfect firm dark red skinned
plums, approx. 750g
300ml red wine
1 vanilla pod
2 or 3 cassia or cinnamon sticks
50g castor sugar
71/2 ml cornflour
15g flaked almonds, toasted until
golden
1 Place the castor sugar and red wine in
the pressure cooker.
2 Wash the plums and remove any stalks.
Place the plums with the cassia or
cinnamon and vanilla pods in a single
layer in the pressure cooker, stalk side
uppermost.
3 Select High Pressure and set the timer
for 2 minutes. When audible beep sounds,
use Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
4 Turn over the plums. Select High Pressure
and set the timer for 2 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse. They
should still be firm enough to hold their
shape, but cooked through.
5 Remove plums from the pressure cooker
and place in a single layer in a clean
baking dish. Select Sauté and bring the
liquid to the boil. Simmer for 10 minutes
to reduce and allow the flavours to infuse.
6 Slake the cornflour in 20ml cold water,
whisk into the hot cooking liquid. Select
Sauté and bring the mixture back to the
boil whisking continuously until thickened
and glossy.
7 Pour sauce over the plums. Toss the QUINCE CRUMBLE
almond flakes over the top. Recipe by Silwood School of Cookery
Serves 4 - 6
Serve hot, warm or chilled with Greek
yoghurt, cream or ice cream. 6 poached quinces

1 Slice poached quinces and place into a

POACHED QUINCES shallow ovenproof dish.
Recipe by Silwood School of Cookery
Serves 4 - 6 Crumble:
6 whole quinces, picked with 100g cake flour
stem and leaf if possible 5ml cinnamon
1 /2 litres water
1
pinch nutmeg
250ml sugar pinch salt
juice of 3 lemons 50g oats
2 cinnamon sticks 50g sticky brown sugar
100g butter
1 Select Sauté and heat the sugar and 30g finely chopped pecan or
water, stirring continuously until the sugar hazelnuts
has dissolved.

2 Peel and halve the quinces, scoop out 1 Sift the flour, salt, cinnamon and nutmeg
the pips and hard core. Place in the sugar together. Add the oats and sugar. Rub in
syrup with the lemon juice and cinnamon the butter until mixture resembles coarse
sticks. crumbs. Stir in the nuts.

3 Select High Pressure and set the timer 2 Sprinkle the crumble over the top of the
for 45 minutes. When audible beep quinces and bake in a hot oven at 180°C
sounds, use Quick Pressure Release to until light golden brown.
release pressure. When the float valve
drops, turn the pressure cooker off. Serve hot with custard or quince syrup.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The
quinces should be bright pink. RHUBARB CRUMBLE
Recipe by Silwood School of Cookery
4 Remove the quinces and place in a Serves 4 - 6
serving dish. Select Sauté and simmer
to reduce the poaching liquid by half. Pour 200g sugar
the liquid (syrup) over the quinces. 125ml water
Serve with whipped cream. 5ml grated lemon rind
10ml lemon juice
600g rhubarb stems cut in 2.5cm
lengths

1 Place sugar, water, lemon rind and lemon

juice into the pressure cooker. Add the
well-washed rhubarb. Select High
Pressure and set the timer for 3-4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
33
2 Place cooked rhubarb into a shallow APPLE AND BERRY COMPOTE
ovenproof dish and if necessary drain off Recipe by Silwood School of Cookery
excess syrup and keep to serve with the Serves 4 - 6
pudding later. Allow to cool.
4-6 Granny Smith apples, peeled,
Crumble: cored and each apple sliced
into 6 wedges
125g butter 100g sugar
125ml sugar juice of 1 lemon
375ml cake flour zest of 1/4 lemon
pinch salt 2 sweet geranium leaves
(optional)
1 Cream butter and sugar. Sift in the flour 250g fresh or frozen mixed berries
and salt and rub in with fingertips until
mixture resembles coarse crumbs.
1 Place the apples in the pressure cooker
2 Sprinkle the crumble over the top of the with the sugar, lemon juice, zest and
rhubarb and bake in a hot oven at 190°C geranium leaves. Select High Pressure
until golden brown. and set the timer for 4 minutes. When
audible beep sounds, use Quick Pressure
Serve hot with custard or rhubarb syrup. Release to release pressure. When the
float valve drops, turn the pressure cooker
Rhubarb grows as a straight grooved off. Remove the lid carefully, tilting away
stem, 20-30cm or longer, and up to 2.5cm from you to allow steam to disperse.
in diameter. The stem is bright pink in
colour when young and divides at the 2 Stir in the berries and allow to cool.
top into finger-like stalks, which are linked
by an oval and crinkly yellow-green leaf, Serve with cream or ice cream.
shaped, rather like a webbed foot. In older
rhubarb, the stem colour deepens to red
or greeny-red, as do the veins in the leafy ‘SAME DAY’ CHRISTMAS PUDDING
top. The leaf is poisonous and the stem Recipe by Silwood School of Cookery
has a very sour taste. Although classed Serves 8
as a vegetable, rhubarb owes its
popularity to the fact that it ripens early Christmas is not Christmas without the
in the year and is used as a fruit in ritual of Christmas pudding served in all
northern countries when other native its flaming glory.
fruits are scarce. It may be eaten raw
when young, but is not to everyone's As Christmas is often a very hot day, we
taste; it is best eaten when cooked by offer this lighter version of the traditional
itself with a sweetener or combined with pudding.
other fruits. It can also be incorporated
into desserts and used in preserves 60ml sago
where its distinctive, sharpish flavour is ±250ml boiling water
a bonus.
30ml brown sugar
500g dates, chopped into small
pieces
250g currants
250g raisins
50g cherries washed in hot water
then quartered
200g sultanas
50g mixed nuts finely chopped
10ml mixed spice

34
 grated nutmeg, to taste
pinch salt
250ml breadcrumbs
5ml bicarbonate of soda
15ml brandy or fruit juice
2 eggs, well beaten
15g butter
1 Soak sago in water for at least 4 hours.
2 Select Sauté and bring the sago and
water to the boil. Simmer until thick and
paste like.
3 Combine the sugar, fruit, nuts, spices,
nutmeg, salt and breadcrumbs in a large
mixing bowl.
4 Add the bicarbonate of soda to the brandy/
fruit juice and combine with the beaten
eggs.
5 Melt the butter and add all to the fruit
mixture with the sago. Blend very well
together.
6 Cut a circle of greaseproof paper and
place it in the base of a 2 litre buttered
pudding bowl with rim. Make sure that
the bowl can fit into the pressure cooker,
add the pudding mixture and compress
it well. Cover the ingredients with another
circle of greaseproof paper. Place a piece
of pleated foil over the pudding bowl.
7 Tie the foil to the pudding bowl, under the
rim, with string, making a handle to lift it
in and out of the pressure cooker. Place
the pudding bowl onto the rack in the
pressure cooker cooking pot. Fill the
cooking pot with boiling water to halfway
up the sides of the pudding bowl.
8 Select High Pressure and set the timer
for 60 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
9 Remove the pudding from the pressure
cooker, turn out, douse with warmed
brandy and ignite.
Serve with brandy sauce.
35
The pudding can be made ahead of time
and reheated in the pressure cooker
before serving.
1 Place pudding bowl on rack, fill with boiling
water to come half way up the sides of
the pudding bowl. Select High Pressure
and set the timer for 5 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
MOCHA CHEESECAKE
Serves 8
200ml chocolate biscuit crumbs
40g melted butter
500g cream cheese, softened
125ml granulated sugar
2 eggs
65ml cream
5ml vanilla essence
45ml strong coffee or espresso
250ml chocolate chips
45ml coffee liqueur
1 Mix the chocolate crumbs and melted
butter together. Press into bottom of an
18cm (7 inch), greased springform tin.
Place in freezer until ready to use.
2 Beat cream cheese & sugar until smooth.
Beat in eggs, one at a time. Beat in the
cream & vanilla.
3 Melt the coffee, chocolate chips and coffee
liqueur over a low heat, stirring
continuously. Beat into the cheese
mixture.
4 Pour the mixture into the prepared crust.
5 Place the rack in the pressure cooker
cooking pot. Place a large round, metal
cookie cutter on top, add water to just
under the top of the cookie cutter.
6 Using a folded strip of foil, lower the
cheesecake onto the cookie cutter. (fold
the foil ends back so you can use it to
remove the cake later)
7 Select High Pressure and set the timer
for 12 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
8 Remove the cheesecake, using the foil
strip. If there is any condensed water on
the cake, blot with paper towel.
9 Cover and refrigerate for at least 4 hours
or overnight.
Serve each slice with a dollop of whipped
cream if desired.
36
JAMS
RASPBERRY AND APPLE JAM
Recipe by Silwood School of Cookery
250g grated apple flesh
250g raspberries
500g sugar
1 Sterilise 2 x 500g honey jars. Wash and
dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.
2 Place the sugar on a baking sheet and
warm gently for 5 – 10 minutes in the
oven.
3 Wash apples, place wet into the pressure
cooker. Select High Pressure and set the
timer for 4 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 Add the raspberries to the apples. Select
Sauté and bring to the simmer. Select
Simmer and add the hot sugar, stir until
completely dissolved.
5 Select High Pressure and set the timer
for 3 minutes. When audible beep sounds,
use Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
6 Test to see if it has set by putting a
teaspoonful of jam on a chilled saucer. It
should wrinkle when pressed with the
finger.
7 Skim any scum off the top with a slotted
spoon. Pour the jam into the warm
sterilized jars filling to within 8mm of the
top.
Seal immediately and store in a cool, dry
place.
 MARMALADE
Recipe by Silwood School of Cookery
1kg oranges
1 lemon
800ml water
1,8kg sugar - warmed
1 Sterilise 4 x 500g honey jars. Wash and
dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.
2 Squeeze the juice from the oranges and
lemon. Tie the pulp and pips in a muslin bag.
3 Remove as much pith off the peels as
you can, then cut the peel into thin strips.
4 Place the peel, juice and muslin bag into
800ml water, leave in the fridge overnight.
5 Place mixture into the pressure cooker.
Select High Pressure and set the timer
for 35 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The fruit
should be completely soft.
6 Discard the muslin bag, but first squeeze
out all the liquid by pressing it between
2 large metal spoons (so you don’t burn
your hands)
7 Add warmed sugar and stir until dissolved.
Select Sauté and bring to the simmer.
Simmer for 5-10 minutes until setting point
is reached.
8 Pour the marmalade into the warm
sterilised jars.
Seal immediately and store in a cool, dry
place.
37
MANGO CHUTNEY
Recipe by Silwood School of Cookery
1.5kg mangoes, peeled and cubed
10ml chilli paste
10ml ground ginger
250ml apple cider vinegar
600g warm sugar
120g sultanas
10ml pickling spice
1 Sterilise 5 x 500g honey jars. Wash and
dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.
2 Combine all ingredients in the pressure
cooker. Select Sauté and simmer for a
few minutes to dissolve the sugar.
3 Select High Pressure and set the timer
for 10 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. Mangoes
should be tender.
4 Use the Sauté function to reduce sauce
to thicken if necessary.
5 Pour the chutney into the warm sterilised
jars.
Seal immediately and store in a cool, dry
place.
CHUTNEY
‘Chatni’ – translates “finger licking” and
was originally an Indian relish made from
fresh fruits and spices. The British picked
up these tastes and brought them back
to Britain and Europe.
Chutneys are made from finely cut
ingredients, slowly cooked in vinegar,
sugar and spices and made to a savoury
jam-like mixture. Chutneys should be
matured for two (2) months before eating.
Chutneys and relishes do not have to be
tested for setting, rather boiled to thicken.
A relish is similar to a chutney but cooked
for a shorter period of time. They contain
less amounts of sugar and vinegar and
therefore don’t keep for as long.