Lobster
By myea | July 29, 2008
Lobster
10 minutes at HIGH pressure
Serves 2-4
1 live lobster
1 litre (2 pts) water
Remove trivet, pour cold water into the pressure cooker and add lobster. Bring slowly to the boil, fit the lid and bring to pressure. Cook for 10 minutes. Reduce pressure with cold water. Plunge lobster into cold water. Press lobster and serve cold with salad.
Topics: Recipes | 2 Comments »
Lemon Mackerel
By myea | July 29, 2008
Lemon Mackerel
6 minutes at HIGH pressure
Serves 4
4 mackerel, cleaned and boned
1 small onion, minced or finely chopped
1 hard-boiled egg, shelled and chopped
1 tbspn chopped parsley
50g (2 oz) fresh breadcrumbs
Juice of 1 lemon
Salt and pepper
Milk to mix
150 ml (1/4 pt) water for Models 2600 and 2758
300 ml (1/2 pt) water for all other Models
Trim off heads, tails and fins. Mix remaining ingredients (except water) to make a stiff stuffing and fill the fish. Pour water into pressure cooker with buttered trivet on top. Arrange fish on trivet, bring to pressure and cook for 6 minutes. Reduce pressure with cold water. Serve with a tomato salad.
Topics: Recipes | 2 Comments »
Soused Herrings
By myea | July 29, 2008
Soused Herrings
6 minutes at HIGH pressure
Serves 4
8 small herrings cleaned and boned
Salt and pepper
1 onion, sliced
6 peppercorns
2 bay leaves
150 ml (1/4 pt) malt vinegar
150 ml (1/4 pt) water
Trim off heads, tails and fins. Season well and roll up from the head end. Remove trivet and place fish in the pressure cooker. Add remaining ingredients. Bring to pressure and cook for 6 minutes. Reduce pressure with cold water. Lift fish on to a serving dish, keep hot. Boil the liquid rapidly till reduced by half, strain and pour over the fish. This dish may be eaten hot or cold, as an appetiser, or with a salad as a main meal.
Topics: Recipes | 3 Comments »
Cod Provencale
By myea | July 29, 2008
Cod Provencale
4 minutes at HIGH pressure
Serves 4
25g (1 oz) butter
1 onions, chopped
1 green pepper, seeded and chopped
50g (2 oz) streaky bacon, chopped
450g (1 lb) cod fillets
425g (15 oz) can tomatoes, juice made up to 300 ml (1/2 pt) with water
Bay leaf
2 level tsp sugar
Salt and pepper
Remove trivet. Melt butter and lightly fry onion, pepper and bacon, without colouring. Add fish to the vegetables along with tomatoes, bay leaf, sugar and seasoning.
Bring to pressure and cook for 4 minutes.
Reduce pressure with cold water. Discard bay leaf before serving.
Topics: Recipes | 4 Comments »
Haddock in Cider
By myea | July 29, 2008
Haddock in Cider
5 minutes at HIGH pressure
Serves 4
450-700g (1-11/2 lb) haddock fillets
225g (8 oz) tomatoes skinned and sliced or 200g (7 oz) tin
2 onions, finely chopped
150 ml (1/4 pt) dry cider
1 level tsp dried sage
Salt and pepper
White breadcrumbs or grated cheese (optional)
150 ml (1/4 pt) tomato juice and water or water only
Remove trivet. Cut haddock into serving size pieces and place in the pressure cooker. Arrange tomatoes and onions over the fish and pour in the cider. Sprinkle with sage, salt and pepper. Bring to pressure and cook for 5 minutes. Reduce pressure with cold water. If wished, transfer fish, vegetables, and sauce into a serving dish and sprinkle with breadcrumbs and grated cheese. Brown under a hot grill just before serving.
Topics: Recipes | 3 Comments »
Stuffed Plaice or Sole
By myea | July 29, 2008
Stuffed Plaice or Sole
8 minutes at HIGH pressure
Serves 4
2 plaice/sole filleted and skinned
½ lemon
75g (3 oz) fresh breadcrumbs
1 tbspn parsley, chopped
1 hard boiled egg, shelled and chopped
Salt and pepper
50g (2 oz) butter melted
300 ml (1/2 pt) water
Sprinkle fish fillets with lemon juice. Mix together the breadcrumbs, parsley and egg. Season and bind with the melted butter.
Spread the stuffing over the skinned side of each fillet, and roll up, starting from the tail end. Secure with string or a wooden cocktail stick. Pour the water into the pressure cooker. Butter the top side of the trivet and replace in the pressure cooker. Arrange fish on the trivet. Bring to pressure and cook for 8 minutes. Reduce pressure with cold water.
Topics: Recipes | 3 Comments »
Fish with Creole Sauce
By myea | July 11, 2008
Fish with Creole Sauce
4 minutes at HIGH pressure
Serves 4
2 tbspns oil
1 small onion, chopped
1 clove garlic, crushed
1 stick celery, chopped
1 green pepper, seeded and chopped
1 425g (15 oz) can tomatoes, liquid made up to 300 ml (1/2 pt) with water
1 tbspn tomato puree
Pinch sugar
Salt and pepper
Pinch basil
Pinch chilli powder
700g (11/2 lb) plaice fillets, skinned
½ lemon
Watercress
Remove trivet, heat oil and fry onion lightly together with garlic, celery and pepper. Stir in tomatoes, tomato puree, sugar and seasonings. Roll up the fish fillets, starting from the tail end and secure with string or wooden cocktail sticks. Add to the sauce. Bring to pressure and cook for 4 minutes. Reduce pressure with cold water.
Garnish with lemon and watercress.
Topics: Recipes | 3 Comments »
Fish Recipes
By myea | July 11, 2008
Fish Recipes
Fish is an important part of a balanced diet. It does not normally require lengthy cooking so there will not be a great saving in time when pressure cooking, except when preparing large pieces. There are however several advantages. The minimum amount of liquid used to provide the steam means improved flavour and nutritive value, especially if the stock is used in a sauce.
Pressure cooking will also reduce the cooking smells characteristic of fish preparation. Fish cooked in a pressure cooker is particularly suitable for those on a special diet.
In the pressure cooker fish can be steamed or poached using the trivet, or casseroled in the liquid. When cooked in steam the fish holds together very well. The fish may be wrapped in muslin, foil or buttered greaseproof paper. This will ensure that it does not fall apart when removed from the pressure cooker.
General Method
1. Clean, trim and wash the fish. Dry and season well with salt and pepper. Sprinkle lemon juice over both sides.
2. Remove trivet and pour in 150 ml (1/4 pt) liquid for Models 2600 and 2758 or 300 ml (1/2 pt) for all other models. This can be water, fish stock, wine or suitable mixture.
3. Replace the buttered trivet and arrange the fish on this, or on a piece of buttered greaseproof paper if other foods or vegetables are to be cooked with it. Dot some butter over the fish.
4. Bring to HIGH pressure and cook for the time specified. (see bellow).
Frozen Fish
This can be substituted for fresh fish in the recipes to follow. Do not thaw. Cook for the same time as its fresh counterpart.
Cooking Times
Bream, Brill, Cod, Coley, Haddock, Hake, Halibut, Plaice, Rock Salmon, Sole, Skate, Turbot Steaks and fillets: 3-6 minutes
Tail, Middle cut or whole: 5-6 minutes per 450g (1 lb)
Herrings, Mackerel, Mullet, Whitening
Whole 5-8 minutes
Boned 4-5 minutes
Salmon, Trout Steaks 6-8 minutes
Tail or middle cut: 6 minutes per 450g (1 lb)
Lobster 10 minutes
Crab 7-10 minutes
Prawns, Shrimps 2-3 minutes
Topics: Recipes | 2 Comments »
Cream of Tomato Soup
By myea | July 11, 2008
Cream of Tomato Soup
4 minutes at HIGH pressure
Serves 4-6
25g (1 oz) butter/margarine
1 stick celery, chopped
1 carrot, sliced
1 onion, chopped
50g (2 oz) bacon, chopped
700g (11/2 lb) tomatoes skinned and quartered
500-600 ml (1 pt) stock
Pinch mixed herbs
Salt and pepper
Pinch sugar
Cream
Chopped parsley
Remove trivet. Melt butter/margarine and fry the vegetables and bacon. Add tomatoes, stock, mixed herbs, salt, pepper, and sugar. Bring to pressure and cook for 4 minutes. Allow pressure to reduce in room temperature. Liquidize or sieve the soup. Add a little cream just before serving and garnish with chopped parsley.
Note: This soup can be made with tinned tomatoes. Make the tomato juice up to 500-600 ml (1 pt) with stock.
If the finished soup lacks color, add a little tomato puree.
Topics: Soup | 1 Comment »
Scotch Broth
By myea | July 3, 2008
Scotch Broth
7 minutes at HIGH pressure
Serves 4
225g (8 oz) middle or best end of mutton
1 litre (2 pts) water
25g (1 oz) pearl barley
1 onion, diced
1 leek, sliced
2 carrots, diced
1 small turnip, diced
salt and pepper
chopped parsley
Remove trivet. Put all ingredients, except the parsley, into pressure cooker and bring to pressure. Cook for 7 minutes and allow pressure to reduce in room temperature.
Remove fat with a metal spoon or by drawing kitchen paper across the surface of the soup. Lift out the mutton, cut the meat off bones. Chop the meat into small pieces and return to the soup. Bring to the boil. Sprinkle with chopped parsley before serving.
Topics: Recipes | 3 Comments »