Green Pea Soup
By myea | July 3, 2008
Green Pea Soup
15 minutes at HIGH pressure
Serves 4-6
175g (6 oz) dried peas
25g (1 oz) butter/margarine
1 large onion, chopped
1 carrot, chopped
Bacon stock/water
Pinch mixed herbs
Salt and pepper
150 ml (1/4 pt) milk
Place the dried peas in a basin and pour over boiling water to cover. Cover with a plate and leave for 1 hour.
Remove trivet. Melt butter/margarine and lightly fry the onion and carrot. Strain the peas and add to the pressure cooker. Make up the soaking water to 1 litre (2 pts) with bacon stock/water. Pour into the pressure cooker, add herbs and salt and pepper. Bring to pressure and cook for 15 minutes. Allow pressure to reduce in room temperature. Liquidise or sieve the soup and add milk just before serving.
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French Onion Soup
By myea | July 2, 2008
French Onion Soup
4 minutes at HIGH pressure
Serves 4
25g (1 oz) butter/margarine
450g (1 lb) onions, sliced
1 litre (2 pts) beef stock
salt and pepper
bay leaf
slices of French bread
grated cheese
Remove trivet, melt butter/margarine and fry the onions till golden brown (5-10 minutes). Add stock, season and add bay leaf. Bring to pressure and cook for 4 minutes. Allow pressure to reduce in room temperature. Discard bay leaf. Serve soup in a casserole; float the slices of bread on top, cover with grated cheese and put under the grill until the cheese bubbles.
Topics: Recipes | 1 Comment »
Chicken Broth
By myea | July 2, 2008
Chicken Broth
7 minutes per 450g (1 lb) + 5 minutes at HIGH pressure
Serves 4-6
1 boiling chicken
2 carrots, finely chopped
1 onion, finely chopped
2 stick celery, finely chopped
Bay leaf
1 litre (2 pts) water
salt and pepper
1 heaped tbspn long grain rice
chopped parsley
Remove trivet. Weigh the chicken and put into the pressure cooker. Add the carrots, celery, bay leaf and water. Season well. Bring to pressure and cook for 7 minutes per 450g (1 lb). Allow pressure to reduce in room temperature. Strain broth and remove any grease from the top with a metal spoon or by drawing a piece of kitchen paper across the surface. Return the broth to the pressure cooker. Add the rice and bring to the pressure again. Cook for a further 5 minutes and allow pressure to reduce at room temperature. Add some of the chopped chicken to the broth. (Use the rest in made-up dishes such as fricassee, vols-au-vent, etc.). Garnish with chopped parsley.
Topics: Recipes | 2 Comments »
Oxtail Soup
By myea | July 1, 2008
Oxtail Soup
40 minutes at HIGH pressure
Serves 4-6
1 oxtail jointed
25g (1 oz) butter/margarine
2 onions, chopped
2 sticks celery, sliced
1 carrot, sliced
25g (1 oz) lean bacon, chopped
1 litre (2 pts) beef stock
bouquet garni
salt and pepper
25g (1 oz) plain flour
1 tsp lemon juice
Remove the trivet. Fry the oxtail pieces in the butter/margarine with the vegetables and bacon until evenly browned. Add stock and bouquet garni. Season well. Bring to pressure and cook for 40 minutes. Allow pressure to reduce in room temperature. Strain the soup, remove the meat from the bones and cut into small pieces.
When the stock is cool remove the surface fat with a metal spoon or plenty of kitchen paper. Return the chopped meat and strained liquid to the pressure cooker. Blend the flour with a little water to a smooth pouring consistency. Add to the soup and bring to the boil, stirring continuously. Add the lemon juice and adjust seasoning if necessary just before serving.
Topics: Soup | 2 Comments »
Minestrone
By myea | July 1, 2008
Minestrone
8 minutes at HIGH pressure
Serve 4-6
25g (1 oz) butter/margarine
3 rashers streaky bacon, chopped
1 onion, finely chopped
1 clove garlic, crushed
1 leek, finely sliced
1 carrot, cut into thin strips
1 stick celery, thinly sliced
¼ cabbage, finely shredded
3 runner beans, thinly sliced
25g (1 oz) peas, shelled
1 level tbspn tomato puree, or 4 tomatoes, skinned and sliced
salt and pepper
1 litre (2 pts) stock
25g (1 oz) macaroni/spaghetti
Remove trivet, melt butter/margarine and fry the bacon, onion, garlic, leek, carrot, and celery for a few minutes. Add the cabbage, beans, peas, tomato puree/tomatoes, salt and pepper, stock and macaroni/spaghetti. Bring to pressure and cook for 8 minutes. Allow pressure to reduce at room temperature. Adjust seasoning if necessary and serve.
Topics: Recipes | 3 Comments »
Celery Soup
By myea | July 1, 2008
Celery Soup
10 minutes at HIGH pressure
Serve 4-6
1 large head celery, sliced
1 large onion, chopped
25g (1 oz) butter/margarine
bay leaf
salt and pepper
900 ml (1 ½ pt) white stock/water
25g (1 oz) plain flour
150 ml (1/4 pt) milk
Remove trivet. Lightly fry celery and onion in butter/margarine. Season, add bay leaf and stock/water. Bring to pressure and cook for 10 minutes. Allow pressure to reduce in room temperature. Discard bay leaf. Liquidise or sieve the soup with flour. Bring to the boil, stirring all the time. Add milk just before serving, do not reboil.
Topics: Soup | 2 Comments »
Cream of Cauliflower Soup
By myea | June 27, 2008
Cream of Cauliflower Soup
4 minutes at HIGH pressure
Serves 4
1 firm white cauliflower cut into florets
900 ml (1 ½ pts) chicken/onion stock
salt and pepper
pinch nutmeg
40g (1 ½ oz) butter
25g (1 oz) plain flour
150 ml (1/4 pt) single cream
Remove trivet and put cauliflower and stock into the pressure cooker. Add salt, pepper and nutmeg. Bring to pressure and cook for 4 minutes. Allow pressure to reduce in room temperature. Liquidize or sieve the soup together with the butter and flour. Return to the pressure cooker and bring to the boil, stirring all the time. Just before serving stir in the cream.
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Stock
By myea | June 25, 2008
Stock
30-40 minutes at HIGH pressure
Bones, fresh or from cooked meat
500-600 ml (1 pt) water root vegetables, such as onions, celery, carrots, Swedes, etc (or their washed peelings)
Mixed herbs
Wash bones, break up as small as possible. Remove trivet and put in the bones and water. Bring to the boil in the open pan and skim with a metal spoon or straining spoon. Add the chopped vegetables and herbs. Do not fill more than half full. Bring to pressure and cook for 30-40 minutes. Reduce pressure in room temperature. Strain, leave to cool and remove fat before using.
Brown Stock
As above, but fry onions until very brown in a little fat. Drain and add to stock.
Topics: Soup | 2 Comments »
Soup Recipes
By myea | June 25, 2008
Delicious soups in a minute. This is what your pressure cooker offers. It will save so much of the time and effort usually involved in making soup. Left-overs need not be wasted ; they can simply and quickly be pressure cooked with a little water to make a nourishing, concentrated stock ready to add to soups or sauces.
General Method
1. Bones should be broken up as small as possible so that all the goodness is extracted.
2. When making stock do not add starchy food such as potatoes, bread, thickened sauces, gravies, green vegetables or milk.
3. The trivet is not used in soup and stock making. The food is cooked in the liquid with all flavors intermingling.
4. The pressure cooker should not be filled more than half full of stock or soup. The liquid must have room to boil up. Extra liquid can always be added after pressure cooking. Allow pressure to reduce at room temperature, always ensuring that the automatic air vent plunger has dropped before removing the lid.
5. Thickening agents should be added after the main cooking. To enrich or add special flavor to a soup, cream or egg yolks can be added just before serving.
6. Take care not to add too much of one strongly flavored ingredient (e.g. turnip) which would spoil a delicately flavored soup.
7. Usually, less seasoning is needed in pressure cooked soups since everything is more concentrated and the ingredients retain more of their own mineral salts.
8. When adapting recipes for pressure cooking remember to use less liquid, but always a minimum of 300 ml (1/2 pint). The cooking time will depend on the main ingredient and this may be found in the appropriate section.
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