Pressure cooker recipes / questions

Slinky_Malinky

If anyone has a KuhnRikon PC, then you can buy a normal lid in either glass or stainless steel from the spare parts section on their website...

http://www.kuhnrikon.co.uk/spares.asp

I need to order a new gasket so I may find a lid will fall into my basket at the same time

[Deleted User]

Hi frugallers,

I know a lot of you swear by your pressure cookers, for speed, energy-saving and flavour.
Please inspire a newbie PCer by spilling the beans on what you're cooking in your pressure cooker today:j

Olliebeak

Nothing in mine today, budgeteer - but there was some soup at the weekend - Winter Root Veg - onions, carrots, swede, parsnips, potato, flavoured with some celery salt (as I had no celery) and dried mixed herbs cooked in a combination of Chicken and Vegetable Stock.

morganlefay

Good idea for a thread - it will make me feel less 'out of it' for disliking my SC and really loving my PC !
Did marmalade at weekend. I have experimented in all sorts of ways but the easiest is the exact recipe in the Kuhn Rikon cookbook, which is delicious. Today I shall do stock from chicken and pheasant bones mixed and then I think I feel spicy red lentil soup coming on for tomorrow with the nice stock.

[Deleted User]

morganlefay wrote: »

Good idea for a thread - it will make me feel less 'out of it' for disliking my SC and really loving my PC !
Did marmalade at weekend. I have experimented in all sorts of ways but the easiest is the exact recipe in the Kuhn Rikon cookbook, which is delicious. Today I shall do stock from chicken and pheasant bones mixed and then I think I feel spicy red lentil soup coming on for tomorrow with the nice stock.

I don't get my PC until tomorrow and I made a nice lentil soup for supper tonight in a normal pan. It took a long cook and must have used plenty of electricity. I can't wait to make some speedy soup and stocks

I'd love to see your marmalade recipe

seraphina

Yes, another vote for the marmalade recipe please!!

Will make some more custard tonight, we've got a glut of eggs at the moment.

morganlefay

I have currently mislaid my KR cookbook, but when I find it I will post the marmalade recipe - it was easy and DELICIOUS.
Yesterday I did lamb shanks and haricot beans in my PC, and it was delicious, I sort of cobbled the recipe together and am still fiddling with it, but this works:

Pressure cooker Lamb shank and beans

(For 2)

One lamb shank
Dried beans (haricots are good) or can use a can
Onion
A carrot
Celery
Garlic
Tinned Tomato or puree
Red wine
Parsley to serve

Soak the beans overnight in cold water, in morning drain, cover with fresh cold water, bring to the boil and simmer for 15 mins. Drain and set aside. (Or just use a can.)

Brown the lamb in the pressure cooker, set aside, add onion, carrot, celery and sweat gently
( I once just used one onion and a tin of Waitrose essential veg soup instead of all the veg, it was very good), put the lamb back adding beef stock, tinned tomato (or puree) red wine, garlic, a sprig of rosemary, seasoning.

Close cooker, bring up to pressure and cook for 35 minutes. Allow pressure to reduce slowly and shake cooker before opening. Take shank out and pull meat off in nice chunks. Can thicken the gravy with cornflour if too runny – or just reduce – depending on strength of flavour.

I'd love to know what other people are cooking !

Seraphina, could I have your creme brulee recipe please ?

csarina

I have just cooked leek and potato soup in mine for lunch and enough for tomorrow.

Braised steak and onions in now for tomorrows supper, I like to leave stews etc in the fridge overnight to allow the flavour to develop.

I use my pressure cooker several times a week. I bought a new one last year a prestige smart cooker, stainless steel, very pleased with it. I have had slow cookers but never got decent results with it, prefer my Remoska and pressure cooker.

seraphina

Pressure cooker custards:

You can either run caramel round the bottom of the ramekins or sprinkle caster sugar on the top after you've cooked it and treat as for creme brulee.

4 eggs
2 tablespoons caster sugar
1 pint milk
1/2 tsp vanilla essence

Beat the eggs together with the caster sugar.

Scald the milk with the vanilla essence and cool. Whisk into the eggs and then strain.

Pour the custard mix into the individual ramekins, cover tightly with foil. I can get 6 decent sized ramekins out of this mix.

Place minimum amount of water in the pressure cooker (in the KR I put in the trivet and add water until the trivet is just covered)and then add the ramekins. I put four on the bottom and then balance the remaining two on top.

Put the lid on and bring to 15lbs pressure (2nd red ring on the KR) and cook for 3-4 mins. I cook for 4 mins and get a firm custard.

Notes: This custard isn't heavily sugared - for a special occasion I would use double cream and a bit more sugar. TBH I quite like the bland smoothness of the custard, especially if I'm feeling under the weather.

If I don't add a caramelised sugar to the ramekins before cooking or add it on top afterwards, I serve it with either toffee or raspberry dessert sauce.

seraphina

Come on PC users, can't let that slow cooker lot show us up!

Tomato and aubergine risotto:

Finely chop an onion and fry gently in some olive oil in the pressure cooker until golden; add a clove of chopped garlic.

Chop an aubergine (I always cut away the fluffy bit in the middle for shop bought aubergines), add to the onion and fry until browned.

Add 150g rice and fry in the oily onions until rice starts to go translucent at the edges - about 3 mins. Add a good splash of white wine, wait until that's evaporated and then add around 400 ml stock and a can of chopped tomatoes.

Put on the lid, bring to full pressure and cook for 6-7 mins. You may need to reduce off some liquid, otherwise stir in a big handful of grated parmesan with a knob of butter and let sit for 5 mins before serving.

No idea how it stays so lovely and creamy without stirring; would love a little window to see what's going on!!