Recipes

12
13
Rich Beef Casserole
2 ounces butter
1 medium onion, sliced
1 clove garlic, crushed
1 small can tomatoes, roughly chopped
1 cup red wine
1
/2 cup brown stock
4 ounces button mushrooms
Salt and pepper
Beurre manie
1 tablespoon flour
1 ounce butter
Garnish
1 teaspoon chopped parsley
Heat the fat in the open cooker. Brown the meat, onion and garlic. Lift out
and thoroughly drain off any excess fat. Away from the heat, add the
tomatoes, wine and stock. Return to the heat and stir to remove any frying
residues. Return the meat and onions with the mushrooms and seasoning.
Close the lid, bring to pressure using 15 lb cook control and cook for 20
minutes. While the casserole is cooking, blend the flour with the butter.
Release the steam QUICKLY. Return the open cooker to the heat, add the
beurre manie in small blobs and stir well until thickened. Garnish with
parsley before serving.
FISH
•Prepare the fish by removing scales, fins, skin, etc. as required. Wash
and dry thoroughly and season to taste, adding a little lemon juice if
preferred.
• Add a minimum of 1 cup cooking liquid – which may be water, fish
stock, milk, wine or cider.
IMPORTANT: When using milk to cook fish, bring the cooker to pressure
on a medium heat setting and keep the heat on medium while cooking
to avoid the milk frothing up and blocking the vents. This may be used
afterwards to make an accompanying sauce with, for example, prawns,
parsley, cheese, lemon, etc.
• The trivet is used for most recipes and should be well greased before
use. For ease of handling, the fish can be cooked on a piece of greased
wax paper or foil, leaving sufficient at the edges to form lifting handles.
•Time carefully, as cooking times are very short.
Preparation of the pot roast:
• Never fill the cooker more than half full when both the roast, liquid and
vegetables for flavoring have been added.
•Accompanying vegetables or rice may be added part way through the
cooking time.
Pot Roast
4 pounds boneless beef roast
2 tablespoons oil
1 small onion, chopped
2 teaspoons salt
1
/2 teaspoon pepper
1 cup red wine
2
1
/2 cups beef stock
6 tablespoons flour
Brown the beef and onion in oil in the open pressure cooker. Add salt and
pepper,
1
/2 cup wine, seal cooker and cook at 10 pounds pressure for 15
minutes per pound. Reduce pressure, open cooker and remove meat.
To make gravy, remove all but 2 tablespoons fat from the cooker, add the
flour and stir for 1 minute, then slowly add the wine and stock and simmer
for a few minutes until thickened. Season gravy with salt and pepper to taste.
Serving Size : 10
Pot Roasting
(All times are per 1 pound – use 15 lb cook control)
MINS FROM MINS FROM
JOINT THAWED FROZEN
BEEF Pot roast 12 22
Brisket, rolled 20 30
Rump roast, chuck roast 15 25
LAMB Breast, boned & rolled 15 25
Shoulder, boned & rolled 15 25
Leg 12 22
PORK Shoulder, boned & rolled 15 Do not cook
Loin 12 from frozen
VEAL Breast, boned & rolled 12 22
Shoulder, boned & rolled 15 25
Loin 10 20