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-
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.
-
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.
-
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-
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.
- 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.
-
Transfer beetroot to a colander and cool under cold running water. Trim and peel the beetroot and cut into slices.
-
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-
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.
-
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-
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.
-
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.
-
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.