By Victoria Wise
The strain Cooker Gourmet is by way of a ways the main inventive choice of recipes to be had for this notable equipment. It can provide large new probabilities for weekday cooking and accelerated inventive concepts for weekends, assisting you organize excellent stews, roasts, and different generally labor-intensive dishes actually in an issue of mins. Make those magnificent recipes and extra in a fragment of the standard time!
Quick bird with Garlic, Tarragon, and crimson Wine (6 mins)
Mediterranean Lamb and eco-friendly Bean Stew (23 mins)
Brown Rice Risotto with Leeks, Fennel, and Fontina Cheese (33 mins)
Indian-Style Shrimp Curry with Potatoes and Tomatoes (10 mins)
Pork and Clams Portuguese type (15 mins) Not
-So-Classic purple Beans and Rice with Thyme and Andouille Sausage (36 minutes)
Acorn Squash with Celery Sage Stuffing and Tangerine Juice (15 mins)
Chocolate Almond Pudding Cake with Raspberry Sauce (17 mins)
Read or Download The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes PDF
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Additional info for The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes
Example text
Cover to keep warm. Repeat with remaining chicken. 3 Add onion to pan. Cook for 5 minutes or until lightly browned. Add garlic, ginger and remaining curry paste. Cook for 1 minute or until fragrant. Add rice, cardamom and cinnamon. Stir to coat. Add stock. Bring to the boil. 50 per serve 4 Return chicken to pan, stirring to combine. Cover. Reduce heat to low. Simmer, covered, for 18 to 20 minutes or until rice is tender and stock has been absorbed. Remove from heat. Add peas. Stand, covered, for 5 minutes or until peas are bright green and tender.
Serve with salad leaves. 1 Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm on all sides. 2 Heat oil in a frying pan over mediumhigh heat. Add bacon. Cook, stirring occasionally, for 4 to 5 minutes or until just golden. Remove from heat. 3 Separate noodles with your hands. Using kitchen scissors, cut into 5cm lengths. 7g fibre; 108mg chol; 425mg sodium. Crunchy corn and tortilla salad with tomato dressing Serves 4 Prep 25 minutes (plus 15 minutes standing time) Cook 8 minutes 4 flour tortillas Olive oil cooking spray ½ cup grated tasty cheese 2 tablespoons extra virgin olive oil 2 tablespoons lime juice 250g cherry tomatoes, quartered 1 teaspoon Mexican chilli powder 125g can corn kernels, drained Crunchy corn and tortilla salad with tomato dressing 2 x 400g cans red kidney beans, drained, rinsed ½ small red onion, finely chopped ¼ cup fresh coriander leaves 1 large avocado, roughly chopped ½ small iceberg lettuce, leaves torn 1 Preheat oven to 200°C/180°C fan-forced.
Process until roughly chopped. Transfer to a bowl. Add couscous, spices and egg. Stir until well combined. Season with salt and pepper. Shape mixture into 8 patties. 4 Add enough vegetable oil to a large frying pan to cover base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm. 5 Thinly slice remaining onion. Place carrot, onion and remaining parsley in a bowl. Add currant mixture and olive oil.