Tuesday, May 05, 2009

The pressure cooker and I continue our love affair. It's a wonderful thing.

Last week I made this gorgeous pork braise. So easy and delicious:

Brown 1kg of pork neck (or similar meat) which has been diced into 2 cm cubes. Take out of pan and cook some diced onion, carrot, celery and mushrooms with some garlic in the pan until starting to soften and get a little caramelisation happening. Stir through a couple of tablespoons of tomato paste and cook for a minute or two. Add back the pork with some chopped zucchini, tin of tomatoes, stock powder (I like to use Vegeta), a dash of water, seasoning. Put pressure cooker lid on and bring to low pressure over high heat. Stabilise and cook for 35 minutes. I served with pasta but it would be just as nice with rice or just in a bowl with a bit of crusy bread.

Then last night I made a mild lamb curry. Again easy and delicious:

Put 1kg of diced lamb in the pan with a tin of tomatoes, a large sweet potato diced into 2cm cubes, a diced onion, a couple of cloves crushed garlic, cup of water, a teaspoon each of garam marsala, ground cumin, ground corriander, tumeric, paprika, a few splashes of soy sauce, a tablespoon of honey. Put pressure cooker lid on and bring to los pressure over high heat. Stabilise and cook for 25-30 minutes. Serve with yummy basmati rice. [The seasonings and "heat" can obviously be adjusted - I tend to make these things very much on the mild side because both my kids scream blue murder if anything is even vaguely "spicy".]

Just call me Nigella.

1 comment:

Julia said...

Would the Slow Cooking cookbook have any recipes that would work in the NGPC?