Pressure Cooker Collage

Pressure cooker recipes with Cook’s Essentials

7

Thinking up new and different meals can become a real struggle, if you find it difficult to break out of your comfort zone in the kitchen, this pressure cooker from Cook’s Essentials could be just the gadget you need. It will be available as our Today’s Special Value this Friday 29 January.

With a 4L capacity, allowing ample space for creating meals for the hungriest of families, and a host of pre-set programmes – allowing you to sauté, slow cook, steam or cook rice and risottos to perfection, the possibilities are practically endless.

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We asked our fabulous chef in the Q Towers’ prep kitchen, Jo, to create some yummy dishes to show off the versatility of the pressure cooker. According to her, the pressure cooker is perfect for culinary fans of every level and ability, from beginner to Masterchef wannabe.

There was some trouble narrowing it down to just three recipes, a few tasting sessions were required! Get ready to feast your eyes…

Banana and maple bread pudding

Banana and maple bread pudding

 Ingredients:

6 chocolate chip brioche rolls, sliced

1 banana, sliced

150ml maple syrup

400ml double cream

4 eggs

 Equipment:

Pressure cooker

2lb pudding basin

Greaseproof paper

Foil

Elastic band

 Method:

  •  Add the sliced bananas and brioche rolls to the pudding basin and put aside
  •  In a bowl whisk the eggs, add the cream and maple syrup and whisk to combine
  •  Slowly add pour the egg custard mixture over the bananas and brioche and allow the liquid to be soaked up by the bread
  •  Place the foil on top of the greaseproof paper and make two folds through the middle to create a pleat. Place the foil/grease proof on top of the pudding and secure with either a rubber band or piece of string
  • Place the steaming rack in the pressure cooker and add enough water to just touch the underside of the rack. Place the covered pudding basin on to the rack and close the lid
  • Make sure the valve is set to pressure and not steam and select the custom function
  • Increase the time to 35mins and allow the cooker to come to pressure
  •  Once the timer has finished, either allow the pressure to reduce naturally by leaving it on keep warm, or switch the valve from pressure to steam, this will allow the pressure to release via the valve
  •  Once the pressure as been released, remove the lid and, using oven gloves, remove the pudding basin from the cooker
  •  Serve with a generous helping of cream or ice cream and enjoy!

Jambalaya

Jambalaya

 Ingredients:

1 tbsp rapeseed oil

1 tsp garlic purée

1 large onion, diced

1 large pepper, chopped,

2 chicken breasts, cubed

200g chorizo sausage, roughly chopped

200g smoked sausage, roughly chopped

200g frozen raw prawns

3 tsp Cajun spice seasoning

280g rice

500ml passata

300ml vegetable stock

Sour cream and finely sliced spring onions for garnish

Method:

  •  Remove the lid of the pressure cooker and press the sauté button
  • Allow a minute or so for the pan to come up to temperature
  • Add the oil, garlic and onions sauté for a few minutes until the onions are translucent
  • Add the chicken and chorizo and cook until slightly brown and the seasoning from the chorizo has flavoured the pot
  • Add the smoked sausage, frozen prawns, peppers and Cajun seasoning and sir to combine
  • Add the rice, passata and stock to the pot and stir
  • Press the cancel button to stop the sauté function
  • Replace the lid and ensure that the valve on top is set to pressure and not steam and select the rice function
  • Once the timer has finished, either allow the pressure to reduce naturally by allowing the keep warm or turn the valve from pressure to steam, this will allow the pressure to be released through the valve
  • Once the pressure has been released, remove the lid and stir the jambalaya
  • Serve with the sour cream and garnish with some finely sliced spring onions for that extra kick

Ox Tails

Ox tails

Ingredients:

2 tbsp rapeseed oil

4 ox tails

150g plain flour

Salt & Pepper

1/2 garlic head

2 carrots, sliced

2 celery sticks, sliced

200g shallots, peeled and left whole

1/2 bottle of red wine

500ml beef stock

5 sprig thyme

2 bay leaves

Method:

  • Remove the lid from the pressure cooker and select the sauté function. Once the pan has heated up, add the oil and ox tails and sear until all sides are nicely browned
  • Remove the ox tails from the pan and set aside. Add the carrots, celery and shallots and sauté for a few minutes
  • Return the ox tails to the pan and add the red wine, beef stock, garlic and herbs
  • Select the cancel function and replace the lid and lock in to place
  • Make sure the valve is on the pressure setting and not steam and select the custom function, increase the time to 99 minutes by keeping you finger on the custom button
  • Once the timer has finished either allow the pressure to release naturally by leaving it on the automatic keep warm setting or by turning the valve from pressure to steam
  • Once the pressure has released, remove the ox tails from the pan and cover with foil
  • If you wish for the cooking liquid to be thicker, strain the liquid into a saucepan and bring to a fast boil and allow to reduce for 10 minutes
  • Serve the ox tails with mash potatoes and enjoy

Check out the full Cook’s Essentials range as well as our Kitchen department for even more inspiration

7 Comments

  1. bobbysgirl January 28, 2016 at 11:14 pm -  Reply

    I am not tempted by any of these recipes!

  2. denickdan January 29, 2016 at 12:02 pm -  Reply

    Totally agree BOBBYSGIRL, thought there were going to be loads as they kept pluging it so much!!

  3. doreen dodds January 31, 2016 at 11:26 pm -  Reply

    I have tried to find the recipe for Simon Brown’s onion soup he said was on the web site but I can’t find it. Be grateful if you could supply. (Friday 29th Jan)

  4. Suzanne Marshall February 4, 2016 at 11:34 am -  Reply

    I have been looking for the pot roast recipes have no idea how long to pressure cook or what setting

  5. JoeJoesGirly February 5, 2016 at 12:56 am -  Reply

    I loved the oxtails. Just Don’t boil/simmer the liquid for more than 5 mins as you don’t have enough left to pour over & share& it’s SO Yummy!! You won’t want to share. If you don’t want to see the bones ? Just use 2 forks to remove the moist meat & Enjoy xx

  6. JOYCE Davies February 7, 2016 at 3:53 pm -  Reply

    Not very inspired by these recipes, hope I can find better.

  7. Beverley Daley November 27, 2016 at 3:07 pm -  Reply

    Can anyone tell me how to cook dumplings on the slow
    cook setting on this pressure cooker

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