Archive for September, 2011

I’ve bought a new Pressure Cooker

I’ve just purchased a pressure cooker and I have already made good use of it. Its great ! I wish I had bought it years ago !

Watch this website for new recipes that I will add to my new category – ‘Pressure cooker Meals

The best meal made so far is the Lamb steaks in Mint Sauce and steamed vegetables

I forgot to take a photo.. NEXT time!

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Pork Kebab Marinade

Ingredients
  • 1 cup cold pressed virgin Olive oil
  • 1 clove crushed garlic
  • 1 lemon (juice of)
  • 1/4 cup low salt Soy Sauce
  1. Whisk ingredients together and marinate pork for as long as possible in the fridge, stirring occasionally
Great for Pork Kebabs grilled on the BBQ
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Pork Tenderloin Kebabs for the BBQ

Ingredients (Makes 4 generous kebabs)

  • 24 cubed chunks of Marinated Pork Tenderloin
  • 2 large onions
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 8 cherry tomatoes
  • 4 button mushrooms

For the Marinade

  • 1 cup Cold pressed virgin Olive oil
  • 1 clove crushed garlic
  • 1 lemon (juice of)
  • 1/4 cup low salt Soy Sauce

 

  1. Whisk the marinade ingredients together
  2. Cut the onions, and bell peppers into large squares
  3. Marinate  the pork and vegetables overnight if possible
  4. Start the BBQ and make the kebabs :
  5. Using four flat skewers add a tomatoe then a mushroom to each
  6. Then alternate the pork with onions and peppers
  7. End each kebab with a button mushroom and then a tomato
  8. Find a man, get him to grill the kebabs on a BBQ on low heat, slowly, for 20-25 minutes
  9. Serve with a green salad, a mixed bean salad, and baked potatoes
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Lamb Steaks in Onion and Mint Sauce

Cooked in the pressure cooker this meal took less than 30minutes from frozen to serving. The lamb was tender and very tasty. With the vegetables all cooked in the pressure cooker too, this dish is a complete meal, but can be served on Mashed Potatoes instead of adding potatoes into the pot.

Ingredients

  • 4 lamb steaks
  • 1 large onion diced
  • 6 new or salad potatoes, un-peeled and cut into 1/2cm slices
  • 2 carrots, diced
  • 1/2 small suede, cubed
  • 1-2 tablespoons of mint sauce
  • 1/2 gravy or stock
  • chili if required
  • 1 sprig of fresh sage
  1. Make up the gravy or the stock, with the mint and sage and put into pressure cooker
  2. Place the frozen pieces of lamb into the gravy and cook on second ring for 10-15minutes
  3. Meanwhile, dice the onions, suede, potatoes and carrot
  4. Release pressure quickly when its time
  5. Add all the onions, and half of the remaining vegetables into the stock/gravy
  6. Insert the vegetable tray so that it sits above the lamb and add the remaining vegetables
  7. Bring pressure up to second ring again and cook for 10 further minutes.
  8. Release pressure when done, dish into bowls, and serve with garlic bread or mashed potato if potato not added to the pot

 

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Robins’ Beef in Ale Casserole

Thanks Frances and Robin for a fabulous evening last night. I cant wait to make your delicious beef  in Ale Casserole you made for us, thanks also for the recipe. I’m going to adapt your recipe below for my new pressure cooker, then I’ll add my own extra notes to this recipe afterwards.

This recipe serves four.

Ingredients

  • 2 tablespoons sunflower oil
  • 700 grams Diced Beef (Waitrose Mini Diced Beef)
  • 2 large onions,  sliced thickly
  • 2 tablespoons light brown sugar
  • 1 tablespoon plain flour
  • 2 tablespoons balsamic vinegar
  • 500ml  Strong Pale Ale
  • For the accompaniment
  • 2 tablespoons creamed horseradish sauce
  • 1 tablespoon fresh thyme leaves, finely chopped
  1. Pre-heat oven to 150C
  2. Using a large ovenproof and flameproof casserole dish with a lid
  3. Heat 1 tablespoon sunflower oil and lightly brown the beef in small batches (2-3 for each batch)
  4. Transfer each batch onto a plate and set aside
  5. Heat 1 tablespoon of oil and add the thickly sliced onions
  6. Saute over a low heat for 6-7 minutes until softened
  7. Add the sugar, flour and Balsamic vinegar to the onions and stir over a high heat for 2-3 minutes
  8. Pour the ale over the onions  and stir until it reaches the boil
  9. Add the beef to the the onions
  10. Season to taste
  11. Bake in oven (with lid) for 1 1/2 – 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency
  12. Stir the  creamed horseradish sauce and the chopped thyme leaves for an accompaniment
  13. Serve with Creamy mashed potato and long stemmed steamed broccoli
Very tasty – Thanks Robin 😉

 

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Liz’s Apple Oat Crumble

Using oats in Liz’s apple crumble,  instead of flour is a healther alternative to the traditional version. Not to mention its a very fast, easy and tasty dessert served hot straight out of the oven, or cold from the fridge.

Ingredients

  • 4 very large cooking apples (or other fruit)
  • 1/2 cup seeded raisons (optional)
  • 1 tablespoon honey
  • sugar to taste

For the Crumble

  • 1 cup  Margarine or softened Butter
  • 1 cup  light brown cane or demerara sugar
  • 2 cups of oats
  • 1/2 teaspoon of cinnimon
  1. Peel, core, quarter and slice the apples
  2. Add to a pan containing 1″ cold water
  3. Cover with a lid and heat until apples get soft
  4. Meanwhile, make the crumble by mixing the sugar, cinnimon and butter with the back of a large spoon
  5. Sprinkle on the oats and mix in well – Mixture should remain tacky
  6. When the apples are soft, drain the juice and chill for a tasty apple drink
  7. Place the drained apples into an oven proof dish, top with extra sugar if needed, and pat level
  8. Add the crumble, make level then with a spoon make peaks and craters
  9. Bake in pre-heated oven at 200C for about 15minutes until crumble browns and crisps slighty
Thanks Liz for sharing this with me…
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Yvette’s Dutch Apple Pie

I have made Yvette’s Dutch Apple Pie for the first time this weekend. I’ve been wanting to make it for a long time. Its delicious, and actually much easier than you would think.

You can view Yvette’s  recipe in full at Yvette’s Recipe Website  (Website designed and developed yours truly – Hawaii Photos ).  Click on the Pie ->

Below are my own personal notes for the same Pie so when I bake it next time it will be able to make it exactly as I did this time, I forgot to brush the warmed apricot jam on the top which is a shame – next time!

I served it with a choice of freshly whipped cream or hot with hot vanilla custard.

For the Dough:

  • 400 gr/18 oz. flour (I used 11oz wholewheat flour and 7oz Plain Flour)
  • 270 gram real butter
  • 210 gr/9 oz sugar (raw cane sugar – I used unrefined light cane sugar)
  • ½ egg (the other half keep for later for brusing on the pastry)

 

For the Filling:

  • 4 to 8 apples, I used 4 grannies and 3 braeburn, next time I will use 8apples
  • 1 cup californian raisins (soaked in hot water for a 15 min, drain well)
  • 50 gram/ 3 oz of white sugar (I used caster sugar)
  • 1 teaspoon cinnamon powder (not too heaped)
  • 1 tablespoon lemon juice
  • 1 tablespoon warmed apricot jam
  • 1 large handfull of dried breadcrumbs

Preparation:

  1. Make the dough by rubbing flour and butter, then the sugar and ½ the egg
  2. Grease springform cake tin with butter.
  3. Cover base (3-5mm recommended) and sides with  dough (reserve about 1/5 part  for the top) – I made it about 1cm thick and it was too hard to cut through – tasty though 😉
  4. Pre-heat oven on 370 degrees F,  (175 C).
  5. Peel and core and thinly slice apples.
  6. Mix sugar and cinnamon well, stir in apples, raisons and lemon juice
  7. Pierce pastry base with fork, cover with dried breadcrumbs to soak juice from apples
  8. Place the apple mixture in the tray to the top.
  9. Make rolls of pastry to decorate top
  10. Brush egg mixture onto the strips
  11. I Baked it for 1 hour and 15 min until brown and crusty
  12. After baking, brush warmed apricot jam onto the strips of pastry
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I have made this a few times and vary the vegetables depending on what needs to be used up.. Cooking time is 6-8hours set to High or Auto in a slow cooker. Add extra cooking time if ingredients are chilled.

Ingredients

8-10                        Chicken Thighs (skinned but on the bone is best)
1/2 cup                    Boullion Stock
1/2 cup                    White Wine
1 jar                         Classico Tomato sauce
1/2                           Tomato Passat Sauce
2 tablespoons          Sharwoods Masalla sauce
1/2 cup                    red split lentils
1 tablespoon            Paprika

2                               carrots (cubed)
1                               leek (halved and sliced)
1 dozen                     unpeeled salad potatoes (washed, thickly sliced)
1 sprig                      sage
chilli                         to taste

 

  1. Switch on the Slow cooker
  2. Mix  the lentils, paprika, sauces and chilli in the slow cooker pot
  3. Cube the carrots, slice the pototatoes, half and slice the leeks
  4. Add the vegetables to the sauce mixture and stir well
  5. Add the White wine and Boullion to the mixture and stir
  6. Optional – Heat in the microwave until hot
  7. Place the chicken pieces around the top, pushing them down gently until just showing at the surface
  8. Slow cook for 6+ hours once it reaches cooking temperature
  9. Serve with French Bread to soak up the juices
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