Red Wine, Beef, Mushroom and Thyme Stew
Serves 8
3 tbsp olive oil
6 large French shallots, peeled, sliced
3 cloves garlic, minced
40g butter
8 rindless bacon slices 1kg chuck steak, diced 2 tsp brown sugar
2 tbsp tomato paste
400g button mushrooms, washed 350ml dry red wine
1 litre beef stock
1 bay leaf
1.Turn the selection control dial to the ‘SAUTÉ’ setting on the pressure cooker and heat the oil. Add the shallots and garlic and sauté until golden brown. Add the butter, bacon and steak and cook for 10 minutes, stirring occasionally.
2.Add the sugar, tomato paste, mushrooms, wine, stock and bay leaf and stir well to combine. 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.
3.Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
4.Serve over mashed potatoes.
Spicy Tomato and Capsicum Chicken
Serves 8
3 tbsp lemon infused olive oil 1kg chicken thigh (approx 6)
1 Spanish onion, peeled, thinly sliced
2 cloves garlic, peeled, thinly sliced
½capsicum, membrane removed, thinly sliced, halved
1 bottle tomato passata
400g can chickpeas, drained
½jar preserved capsicum and chilli
½cup chicken stock
Rind of ½ lemon 2 tsp flaked salt
½bunch parsley washed, roughly chopped to serve
1.Turn the selection control dial to the ‘Sauté’ setting on the pressure cooker and heat 2 tbsp of the oil and then seal the chicken for 2 minutes on each side and set aside.
2.Add the remaining olive oil to the pressure cooking bowl and sauté the onion, garlic and capsicum until golden brown. Place the chicken, passata, chickpeas, preserved capsicum and chilli, chicken stock, lemon and salt into the pressure cooker bowl and stir well to combine. Push the ingredients under the liquid and make sure that they are fully submerged.
3.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 with penne pasta and fresh parsley.
| TIP: Bottled tomato passata can be found |
34 | in most major supermarkets in the sauces |
section. |