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Duromatic Vegetable Recipes

PAN FRIED POTATOES WITH ROSEMARY

Serves: 6 - 8
Cooking Time: 10 mins

Ingredients
2 lb (1kg) potatoes pinch grated nutmeg
1 oz (25g) butter 2 tablespoons fresh rosemary
salt and pepper or 2 teaspoons dried rosemary

Preparation
  1. Peel potatoes and slice very thinly with a knife, grater or food processor. Dry the potato slices with a clean tea towel. Sprinkle with salt, pepper, nutmeg and rosemary.
  2. Melt half the butter in a pressure frying pan, add the potatoes and form them into a cake. Dot with the remaining butter and fry until golden brown on the bottom.
  3. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 10 minutes. Reduce the pressure by the quick release method and turn the potato cake out onto a plate for serving.

Pressure Point
Minted new potatoes: slip a sprig of mint into the water below the trivet for best results.


HARVARD BEETROOT

Serves: 4 - 6
Cooking Time: 20 mins

Serve beetroot as a hot vegetable for an interesting alternative to pickled beetroot.

Ingredients
1 lb (450g) beetroot
4 fl oz (100ml) wine vinegar
2 oz soft brown sugar
2 tablespoons cold water
salt and black pepper

To garnish:
1 level tablespoon cornflour chives or parsley

Preparation
  1. Wash beetroot well and trim leaves no shorter than 4" (12cm). Put 8 fl oz (200ml) water into a 3 litre or larger Duromatic pressure cooker with a trivet or separator insert. Add the beetroot.
  2. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 20 minutes. Remove from the heat and allow pressure to reduce naturally - please refer to the instruction manual.
  3. Transfer beetroot to a colander and cool under cold running water. Trim and peel the beetroot and cut into slices.
  4. Put the sugar, salt and pepper and cornflour into a saucepan and gradually blend in the vinegar and water. Bring to the boil, stirring. Add the beetroot and re-heat. Serve sprinkled with chopped chives or parsley.


MIXED VEGETABLES

Serves: 4
Cooking Time: 3 mins

Ingredients
4 broccoli or cauliflower florets
1 medium onion, chopped
1 large tomato, chopped
½ red or yellow pepper, sliced
1 medium carrot, sliced thinly
½ teaspoon dried mixed herbs
1 medium courgette, sliced thinly
salt and pepper
2 tablespoon frozen peas
chopped parsley to garnish

Preparation
  1. Put ¼pt (140ml) water into a 3 litre or larger Duromatic pressure cooker with trivet. Combine the vegetables, herbs and seasoning in an oven-proof bowl or casserole to fit the pan.
  2. Close the lid and bring pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 3 minutes. Allow pressure to reduce naturally - please refer to the instruction manual. Serve sprinkled with chopped parsley.


7 MINUTE TOMATO SAUCE

Serves: 4
Cooking Time: 7 mins

A simple to make sauce with an excellent flavour which is best served fresh but can also be bottled or frozen.

Ingredients
2 tablespoons olive oil
2 teaspoons Balsamic or wine vinegar
2 large garlic cloves, crushed
3 lb (1.5kg) peeled tomatoes
1 large onion, chopped
3 tablespoons chopped fresh basil
½ teaspoon salt or
3 teaspoons dried basil
½ teaspoon freshly ground pepper
3 tablespoons chopped parsley

Preparation
  1. Heat the oil in a 5 litre or larger Duromatic pressure cooker. Add the garlic and onion and sauté until softened. Add all the remaining ingredients except parsley. 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 7 minutes. Allow the pressure to reduce naturally.
  3. Remove the lid and if necessary boil until the sauce begins to thicken, stirring constantly. Add the parsley.
Pressure Point
Drained canned tomatoes may be substitute for fresh tomatoes.

Recipe supplied to Kuhn Rikon by Lorna Sass.