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Duromatic Meat & Poultry Recipes

BEEF IN BEER

Serves: 3
Cooking Time: 15 mins

Ingredients
1 lb (500g) braising steak, thinly cut in 3"x4" (8x10cm) pieces
2 tablespoons Dijon mustard
1 tablespoon tomato purée
salt & pepper
6 fl oz (200ml) beef stock
1 teaspoon paprika
1 medium onion, chopped
2 tablespoons olive oil
2 medium carrots, sliced
12 fl oz (400ml) brown ale
1 leek (white part only), sliced
2 tablespoons plain flour
chopped parsley to garnish

Preparation
  1. Mix the mustard, salt pepper and paprika and spread on both sides of the beef slices. At this point, the meat may be covered and marinated in the refrigerator for between 75 minutes and 2 hours, if desired.
  2. In the base of a 3 litre or larger pressure cooker, heat 1 tablespoon of oil. Brown each piece of beef over a high heat adding more oil as required. Remove beef and set aside.
  3. Add a little beer to the pan and stir to loosen any residue from the browning process. Blend the flour and tomato purée in a small bowl with a little beer until smooth. Stir into the pan and return the beef to the pan. Add the onion, carrot, leek, stock and remaining beer.
  4. Close the lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 15 minutes. Remove the pan from the heat and allow pressure to reduce naturally - please refer to the instruction manual.
  5. Remove beef and keep hot. Blend cooking liquid and vegetables in a liquidiser or food processor. Pour sauce over beef and garnish with chopped parsley.
This recipe is adapted from one by Frances Mahler.

BRISKET WITH HORSERADISH GRAVY

Serves: 4
Cooking Time: 60 mins

Ingredients
2 tablespoons cooking oil
1 tablespoon tomato purée
1 x 3 lb (1.5kg) joint beef brisket
2 small bay leaves
2 medium onions, sliced
1 tablespoon chopped fresh parsley
2 garlic cloves, crushed
½ teaspoon dried mixed herbs
2 medium carrots, sliced
2 teaspoons cornflour
¾ pint (425ml) beef stock
¼ pint (150ml) soured cream
1 tablespoon lemon juice
1 tablespoon horseradish sauce

Preparation
  1. Heat the oil in a 5 litre or larger Duromatic pressure cooker and brown the meat on all sides. Transfer the meat to a plate. Add onions and garlic to the pan and sauté for 2 minutes until onions begin to soften. Add the carrots and sauté for a further 2 minutes. Stir in the stock, lemon juice, tomato purée, bay leaves, parsley and mixed herbs.
  2. Return the meat to the pan and close the lid. Bring pressure to the 2nd red ring and adjust the heat to maintain the pressure for 1 hour. Remove the pan from the heat and allow the pressure to reduce naturally - please refer to the instruction manual.
  3. Release the lid and remove the bay leaves. Transfer the meat to a plate and cover with foil to keep hot. Blend the cornflour and cream and mix in the horseradish sauce. Strain the cooking liquid on to the cream mixture and blend well. Return to the pan and bring to the boil stirring constantly. Check the seasoning and served with the sliced brisket.

BEEF STROGANOFF

Serves: 4
Cooking Time: 16 mins

This classic dish, which is usually made with fillet steak, can be cooked more economically in a pressure cooker, as the same results are achieved using a cheaper braising steak instead.

Ingredients
2 lb (1kg) braising steak
salt and pepper
1 tablespoon olive oil
8 oz (225g) mushrooms, sliced
1 large onion, chopped
2 medium tomatoes
2 garlic cloves, crushed
3 tablespoons soured cream
¼ pint (150ml) beef stock
2 teaspoons plain flour
2 tablespoons sherry
½ teaspoon French mustard
1 teaspoon tomato purée chopped parsley to garnish

Preparation
  1. Trim meat and cut it across the grain into thin strips. Heat the oil in the pressure cooker, add onion and garlic and sauté for 2 minutes. Add the meat and sauté until browned. Stir in the stock and sherry and bring to the boil while stirring up the browning residue from the base of the pan. Add the tomato purée and mix in the parsley.
  2. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 15 minutes. Slice mushrooms and skin and quarter the tomatoes.
  3. Remove the pan from the heat and release the pressure rapidly by the quick release method - please refer to the instruction manual. Remove the lid and add the mushrooms and tomatoes to the pan. Replace the lid and return the pressure to the 2nd red ring for one minute. Allow the pressure to reduce naturally and remove the lid.
  4. Blend the cream and flour and mix in the mustard. Add to the pan and bring to the boil, stirring until thickened. Sprinkle with chopped parsley and serve with rice and a mixed green salad.


STEAK AND KIDNEY PUDDING

Serves: 3 to 4
Cooking Time: 45 mins

The meat should be pre-cooked and this may be done up to a day ahead.

Ingredients
1 lb (450g) braising steak, trimmed and cubed
2 tablespoon plain flour
4 oz (100g) kidney, trimmed and cubed
salt & pepper
1 tablespoon oil
1 onion, chopped
1 tablespoon tomato purée
½ tsp Worcestershire sauce
¼ teaspoon mixed herbs
¼ pint (150ml) beef stock
2 oz (50g) mushrooms, sliced
1 quantity of basic suet pastry – see the desserts section.
1½ to 2 pint (0.75-1 litre) pudding basin

Preparation
  1. Put the meat into a polythene bag with the flour and seasoning and shake well to coat. Heat the oil in the pressure cooker and sauté the onion until softened. Add the contents of the polythene bag and fry the meat until evenly browned. Stir in the tomato purée Worcestershire sauce, herbs and stock and bring to the boil, stirring.
  2. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 15 minutes. Reduce the pressure by the quick release method - please refer to the instruction manual. Strain off all but 4 tablespoon of meat liquor and reserve. Transfer meat to a bowl to cool. Cover and refrigerate for at least one hour or up to one day.
  3. Prepare the pastry and line the basin as described in the Desserts section. Stir mushrooms into the meat. Fill the basin with the meat mixture and fit the pastry lid on top. Cover tightly with a pleated square of greased foil and prepare a foil strip in order to lift the basin in and out of the cooker – see Desserts section.
  4. Put the trivet and 3 pints (1.75 litres) boiling water into the pressure cooker and stand the basin on the trivet. Pre-steam for 20 minutes – see Desserts section. Fit the pressure lid and bring the pressure to the first red ring. Adjust the heat to maintain this pressure for 30 minutes. Allow the pressure to reduce naturally. Turn the pudding out onto a warmed plate and re-heat the reserved liquor to serve as a sauce.


LAMB IN RED WINE SAUCE

Serves: 4
Cooking Time: 10 mins

Ingredients
2 lb (1kg) stewing lamb, cubed
1 tablespoon cornflour
2 tablespoons oil
½ bottle red wine
2 onions, chopped
¼ pint (150ml) orange juice
2 garlic cloves, crushed
sprinkling of rosemary
4 rashers streaky bacon chopped
salt and pepper

Preparation
  1. Heat the oil in a 5 litre or larger Duromatic pressure cooker and fry the meat until browned. Remove the meat onto a plate. Add onion, garlic and bacon to the pan and sauté for 3 minutes. Add wine, orange juice, rosemary and salt and pepper and return the meat to the pan.
  2. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 10 minutes. Release the pressure by the quick release method - please refer to the instruction manual. Remove the lid.
  3. Blend the cornflour with a little water to a smooth paste and stir into the lamb. Return to the heat and allow the sauce to boil, stirring constantly. Serve with rice or potatoes and seasonal vegetables.
This recipe is kindly supplied to Kuhn Rikon by Kate Allen.


IRISH STEW


Serves: 6
Cooking Time: 16 mins

Although traditionally made with neck of lamb, this dish can also be prepared with shoulder if a better quality meat is preferred.

Ingredients
1 oz (25g) lard or margarine
salt and pepper
2 lb (1kg) best end of neck chops
1 bay leaf
or lamb shoulder, cubed
3 celery stalks, sliced
2 large onions, sliced
3 medium carrots, sliced
2 tablespoons chopped parsley
3 large potatoes, in eighths
½ pint (280ml) lamb or beef stock
3 mini turnips, quartered
1 tablespoon tomato purée
1 rounded tablespoon plain flour

Preparation
  1. Heat the fat in the base of a 3 litre or larger Duromatic pressure cooker and brown the meat on all sides. Remove the lamb onto a plate. Add the onions and sauté; for two minutes. Add the parsley, stock, tomato purée, salt pepper and bay leaf, stir well and return the meat to the pan.
  2. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure - 8 minutes for shoulder, 10 minutes for neck chops. Remove from the heat and reduce the pressure by the quick release method - please refer to the instruction manual.
  3. Remove lid and stir in the vegetables. Replace lid and bring pressure back to the 2nd red ring and maintain this pressure for 6 minutes more. Release the pressure by the quick release method.
  4. Blend the flour into a smooth past with a little water and stir into the stew. Return to the boil, stirring for one minute and serve.

PORK CHOPS WITH APPLES AND ROSEMARY

Serves: 3
Cooking Time: 5 mins

Ingredients
1 tablespoons French mustard
1 dessert apple, cored and sliced
3 pork loin chops
½ teaspoon dried rosemary
1 tablespoon olive oil
4 tablespoons apple juice or cider
3 spring onions

Preparation
  1. Spread both sides of the chops with the mustard. Heat the oil in the pressure cooker and brown the chops on one side only. Turn the chops over and add the chopped bulbs of the spring onions, reserving the green tops as garnish. Add the apple slices and rosemary to the pan and pour the apple juice or cider over.
  2. Close the lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 4 to 5 minutes, depending on the thickness of the chops.
  3. Remove the pan from the heat and reduce the pressure by the quick release method - please refer to the instruction manual. Sprinkle with chopped spring onion tops before serving.
Adapted from a recipe by Robin McKenzie and supplied to Kuhn Rikon.


POT ROAST PORK

Serves: 6
Cooking Time: 45 mins

Ingredients
3 lb (1.5kg) pork loin
pinch ground cloves
4 garlic cloves
1 medium onion, chopped
2 tablespoon olive oil
1 celery stick, chopped
1 level teaspoon dried oregano
salt and ground black pepper
1 level teaspoon dried thyme
½ pint (280ml) dry white wine
1 bay leaf

To garnish:
1 small cinnamon stick
watercress or parsley

Preparation
  1. Pound the garlic cloves into a paste and rub this all over the meat. Wrap tightly in polythene and refrigerate for one hour.
  2. Heat the oil in a 5 litre or larger Duromatic pressure cooker and brown the meat on all sides. Add the herbs and spices, onions, celery and seasoning. Pour on the wine and bring to the boil.
  3. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain the pressure for 45 minutes. Allow the pressure to reduce naturally - please refer to the instruction manual.
  4. Remove the meat to the serving plate and keep hot. Skim the fat from the pan juices and serve in a gravy boat. Garnish meat with watercress or parsley and serve with potatoes and seasonal vegetables.


FRUITY PORK CASSEROLE

Serves: 6
Cooking Time: 45 mins

Ingredients
2 lb (1kg) boned leg of pork
4 oz (100g) dessert apples, peeled
1 oz (25g) seasoned flour and thickly sliced
3 tablespoon olive oil
½ tsp each of ground mace, cloves, cinnamon, allspice and ginger
3 celery sticks, sliced finely
2 medium onions, chopped
salt and black pepper
2 garlic cloves, crushed
1 teaspoon dried marjoram
grated rind and juice of 1 lemon
½ bottle red wine
grated rind and juice of 1 orange
14 oz (400g) can apricot halves in
4oz (100g) raisins natural juice, drained
4 oz (100g) chopped stoned dates

Preparation
  1. Trim fat and cut meat into cubes. Toss the meat in the seasoned flour in a polythene bag. Heat the oil in a 3 litre or larger pressure cooker and brown the meat quickly on all sides. Remove the meat to a plate.
  2. Add the onions, garlic and celery to the pan and sauté gently until softened. Return the meat to the pan and add all of the remaining ingredients except the apricots. Bring to the boil, stirring.
  3. Close the lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 45 minutes. Remove from the heat and reduce pressure by the quick release method. - please refer to the instruction manual.
  4. Add the drained apricots to the pan and return to the boil before serving. Sprinkle with chopped parsley to garnish and serve with seasonal vegetables.


GAMMON WITH FIGS

Serves: 6
Cooking Time: 30 mins

It is essential to soak the gammon overnight in cold water in the refrigerator before commencing this recipe or the sauce will be too salty.

Ingredients
3 lb (1.5kg) gammon joint
2 teaspoons cornflour
4 oz (100g) dried figs
juice and rind of ½ orange
2 small bay leaves
1 tablespoon honey
½ pint (280ml) water
1 tablespoon chopped parsley

Preparation
  1. Place the soaked gammon joint in a 5 litre or larger Duromatic pressure cooker. Cover the meat with fresh cold water and bring to the boil with the plain lid on the pan, alternatively, put the pressure lid on but do not lock into place. Immediately pour away this water and scum and rinse the pan.
  2. Put the gammon, figs, bay leaves and measured water into the pressure pan. Close the lid and bring pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 30 minutes. Remove the pan from the heat and allow the pressure to reduce naturally - please refer to the instruction manual.
  3. Remove meat and figs from the pan and wrap in foil to keep hot. Blend the cornflour with the orange juice and add to the cooking liquid. Add the orange rind and honey. Bring back to the boil, stirring. Add chopped parsley. Slice the meat and serve accompanied by the figs and the sauce.


CURRIED CHICKEN CASSEROLE

Serves: 4
Cooking Time: 25 mins

Ingredients
3 lb (1.5kg) chicken
1 tablespoon mango chutney
1 oz (25g) margarine
1 teaspoon soft brown sugar
1 medium onion, sliced
juice of ½ lemon
1 garlic clove, crushed
¼ teaspoon garam masala
1 teaspoon fresh ginger chopped
1 tablespoon toasted almonds
2 tablespoons curry powder
1 tablespoon chopped fresh coriander or parsley
½ pint (280ml) chicken stock

Preparation
  1. Melt margarine in a 5 litre or larger Duromatic pressure cooker, add onions and sauté until softened. Add garlic, ginger, curry powder, stock, chutney, sugar and lemon juice and bring to the boil.
  2. Remove the pocket of fat from the body cavity and sit the whole chicken, breast down, in the pan. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 20 minutes.
  3. Reduce the pressure by the quick release method, turn the chicken over and sprinkle it with garam masala. Return the pressure to the 1st red ring and maintain for 5 minutes. Release the pressure by the natural release method - please refer to the instruction manual.
  4. Remove the chicken to a plate and cut it into joints. Coat them with the sauce and sprinkle with coriander and almonds. Serve with rice and the usual curry accompaniments.
Pressure Point
The chicken may be jointed before cooking and the cooking time at the 2nd red ring reduced to 12 minutes.


CHICKEN AND LEEK SUET PUDDING


Serves 4

15 mins

Ingredients
Cheesy Suet Pastry
6 oz (175g) self raising flour
3 oz (75g) prepared suet
1 oz (25g) fresh white breadcrumbs
2 oz (50g) grated cheese
1/8 teaspoon salt
5 fl oz (145ml) milk

Chicken & Leek Filling:
6 oz (175g) chicken breast
2 oz (50g) lean bacon
2 teaspoons plain flour
pinch mixed herbs
1 medium leek
5 fl oz (145ml) chicken stock

Preparation
  1. To prepare the filling: Sauté the bacon gently in a medium saucepan until the fat runs. Stir in the flour and cook for one minute. Remove from the heat, add herbs and stir in the stock gradually. Cut the chicken into 1" (3cm) cubes and the leek into 1½" (5cm) lengths and mix into sauce.
  2. To prepare the pastry: Mix the flour, suet and crumbs an a bowl. Add the salt, cheese and milk and mix with a fork into a soft, but not too sticky, dough. Kneed on a floured table.
  3. Roll the pastry out into a circle and cut out a quarter segment. Line a 1pt (565ml) pudding bowl with the larger piece of pastry, sealing the join well. Fill with the chicken mixture. Roll the remaining pastry into a circle to fit the top, moisten the edges and press into place.
  4. Cover the pudding with a pleated square of foil and prepare a strip of foil to lift the pudding in and out of the cooker - please refer to the instruction manual. Place the trivet in the bottom of a 5 litre or larger pressure cooker. Add 1 pint (565ml) of boiling water. Stand the pudding on the trivet.
  5. Fit a plain lid to the pan or place the pressure lid on top, but do not lock in place. Bring to the boil and allow the pudding to steam without pressure for 15 minutes.
  6. Close the pressure lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 15 minutes. Allow the pressure to reduce naturally please refer to the instruction manual. Serve with home made tomato sauce. See Vegetables section for “7 Minute Tomato Sauce".


LIGHT ‘FRIED’ CHICKEN DRUMSTICKS

Serves: 2-3
Cooking Time: 8 mins

This recipe is particularly suited to the 2 litre Duromatic.

Ingredients
4oz (100g) flour or breadcrumbs
salt and pepper
4-6 chicken drumsticks, skinned
4 tablespoons cooking oil

Preparation
  1. Combine the flour or breadcrumbs and salt and pepper in a polythene bag. Add the chicken drumsticks and shake well to coat.
  2. Heat the oil in the base of a 2 litre or larger pressure cooker. Add the chicken and cook until browned on one side. Turn the drumsticks and close the lid. Bring the pressure to the 1st red ring and adjust the heat to maintain this pressure for 8 minutes.
  3. Remove from the heat and reduce the pressure by the quick release method. Drain the chicken on kitchen paper to absorb the excess oil. Wash the lid and gasket immediately in hot soapy water.
Pressure Point
Coat the drumsticks in your favourite mustard before cooking for extra flavour.