Fagor America Electric Multi-Cooker manual Piquant Shrimp, Pork Chops and Potatoes

OLLA:Layout 1 24/01/2008 16:16 Page 64

	PIQUANT SHRIMP
	Serves 4, High pressure, 5 + 1 minutes
	Just a little spicy, this dish is delicious over rice and great for entertaining.
	2 tablespoons olive oil
	1 ½ pounds large shrimp, peeled and deveined, with tails on
	1 cup minced onion
	2 tablespoons minced parsley
	4 cloves garlic, minced
	2 teaspoons paprika
	¼ cup dry white wine
	½ cup fish stock or clam juice
	1 cup tomato sauce
	Pinch of sugar
	Pinch of saffron
	1 teaspoon crushed hot red pepper flakes
	1 bay leaf
	¼ teaspoon thyme
	Salt and freshly ground pepper to taste
	Use the “browning” setting to quickly sauté the shrimp. Remove the shrimp to
	a platter. Add the on ion to t he cooker (add a bit more o il if necessary) an d
RECIPES	sauté until wilted. Stir in the parsley, garlic, paprika and wine. Boil and reduce
	by half. Add the fish stock, tomato sauce, sugar, saffron, hot red pepperflakes,
	pressure. When done, release the pressure and open the cooker. If the sauce
	bay leaf, thyme, salt and pepper. Turn off the browning setting.
	Close the lid and turn the knob to Pressure. Set the timer for 5 minutes at high
	is too thin, use the browning setting to boil it down a bit. Add the shrimp, close
	the lid and set the timer for 1minute at high pressure. When done, release the
	pressure and open the cooker. Discard the bay leaf. Serve over rice.
	PORK CHOPS AND POTATOES
	Serves 4, Low pressure, 20 minutes
	Add a vegetable or salad to this subtly seasoned, succulent dish and your meal
	is complete.
	2 tablespoons olive oil
	4 pork chops, 1 inch thick
	Salt and freshly ground pepper
	¼ cup chicken stock
	3 medium potatoes peeled and cut in 1/8 inch thick slices
	1 medium onion, sliced

¾cup dry white wine 3 bay leaves

½ teaspoon nutmeg

Heat the oil in the cooker; generously sprinkle the chops with salt and pepper. Use the “browning” setting to brown as many chops as will fit comfortably at one time. Remove the chops to a warm platter. Add the stock to the cooker, scraping up any stuck particles. Turn off the browning setting. Layer half of the potato and onio n slices in cooker, sprinkling with salt, p epper and nutmeg. Place a bay leaf on top. Arrange the ch ops over the potatoes and onion and add anot her bay leaf. Cover the chops with another layer of potatoes and onion, again season with salt, pepper and nutmeg. Pour in the wine and add the remaining bay leaf. Close the lid a nd turn the knob to Pressure. Set the timer for 20 minutes at low pressure. When done, release the pressure and open the cooker. Discard the bay leaves before serving.

BRAISED VEAL WITH CARROTS

Serves 4 – 6, High pressure, 12 minutes

This stew is a hearty meal to enjoy on a cold winter evening. 4 tablespoons olive oil

2 large onion, chopped

1 clove garlic, minced

1 tablespoon chopped fresh rosemary

2 pounds cubed veal stew

1 cup Marsala or other sweet wine

1 pound carrots, peeled and grated

1 ½ cups beef broth

Salt and freshly ground pepper to taste

Use the “browning” setting to sauté the onions, garlic and rosemary until ten- der and translucent, about 6-8 minutes. Remove from the cooker and set aside in a bowl. Add the remaining olive oil and brown the meat on all sides, sprin- kling with salt after it has browned. Add the wineand let it bubble up. Add the sautéed onions and the remaining ingredients. Turn off the browning setting. Close the lid and turn the knob to Pressure. Set the timer for 12 minutes at high pressure. When done, release the pressure and open the cooker. Season the stew generously with salt and pepper before serving.

RECIPES

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