Sesame Chicken Wings
Serves 8
½cup soy sauce
2 tbsp honey
1 tbsp sesame oil
1 tbsp kecap manis
2 tsp rice wine vinegar
2 tbsp sweet chilli sauce
2 x small birdseye chillis, minced
2 x cloves garlic, minced 2kg chicken wings/nibblets 2 tbsp plain flour
2 tbsp cold water
2 tbsp sesame seeds
1 cup shallots, peeled, thinly sliced
1.Place the soy, honey, oil, kecap manis, vinegar, chilli sauce, garlic and chicken into a bowl and mix until coated.
2.Place the chicken into the pressure cooker bowl and securely place and seal the lid onto the pressure cooker ensuring the pressure release valve is set to the sealed position. Turn the selection control dial to setting ‘3’ and allow to cook until the dial returns to OFF and the heating light goes out.
3.Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
4.Remove the chicken from the pressure cooking bowl and set aside. Drain the liquid in the pressure cooking bowl though a sieve into another bowl.
5.Place the liquid back into the pressure cooking bowl and turn the control dial to the ‘Sauté’ setting. Whisk the flour with the water until smooth and add into the pressure cooker bowl and simmer for 4 minutes.
6.Pour sauce over chicken wings and sprinkle with sesame seeds and shallots to serve.
TIP: Kecap Manis is a sweet soy sauce and can be found in major supermarkets usually in the sauces section where soy and Worcestershire sauces are sold.
Tomato Passata and Meatballs
Serves 8
1kg beef mince
1 red onion, peeled, diced
1 cup bread crumbs
1 tbsp tomato paste
2 tsp Italian herbs
1 x 59g free range egg, lightly whisked
3 tbsp olive oil
2 large brown onions, peeled, diced
4 cloves garlic, minced
1 tbsp sugar
4 x 420g cans diced tomatoes
1.In a bowl, combine the mince, red onion, bread crumbs, tomato paste, herbs and egg until they form a consistent ball. Roll mixture into 1 tbsp sized balls and set aside.
2.Turn the selection control dial to the ‘Sauté’ setting and heat the oil. Add the brown onion and garlic into the pressure cooking bowl and sauté until clear. Add the sugar and tomatoes and simmer for about 2 minutes.
3.Add the meatballs to the tomato mixture and stir gently. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Turn the selection control dial to setting ‘3’ and allow to cook until the dial returns to OFF and the heating light goes out.
4.Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
5.Serve over hot spaghetti or the pasta of your choice.
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