Fagor America Fagor Rapida Pressure Cooker Fish Stew, LOBSTER BELLA VISTA 3-4minutes, Desserts

beef stock) according to size of joint. Remove as much as possible of fat on joint. Heat a little cooking oil and thoroughly brown joint on all sides, seso- ning with a little salt or pepper to taste. Pour water or stock into cooker. Place meat in cooker. Close cooker and cook for suggested cooking tiem. Cool cooker quickly. Gravy can be prepared from cooling liquid left in cooker.

FISH AND SEAFOOD GENERAL INDICATIONS Regular cooking times of fish and seafood are not normally long so the pressure cooker will not save you too much time. There are however other advantages. Cooking smells, which are so difficult to get out of the house afterwards, are reduced or eliminated and steam cooling or casserole cooking under pressure improve the taste and nutritional value of the fish.

•Season carfully as rather less seasoning is needed. Lemon juice is a good substitute for salt during cooking. Salt muy be added afterwards.

•Frozen fish do not need to be thawed, as cooking times are the same.

•Vegetables can be combined for "meal-in-one" cooking as times are similar.

FISH STEW

3-4 minutes.

INGREDIENTS:

Approx. 1 1/2 lbs fish fillets, 4 oz small mushrooms, 1 can peeled tomatoes, 4 oz bacon, butter, garlic, salt, pepper, bay leaf, 1/4 pint water, 8 oz courgettes. Heat cooker and lightly fry the chopped bacon. Add butter and fry the courgettes (small pieces). Add fish, courgettes (small pieces). Add fish, mushrooms, tomatoes, crushed garlic, seasoning and water. Stir well. Close

cooker and cook for 3-4 minutes. Cool quickly. Remove bay leaf before serving.

LOBSTER BELLA VISTA 3-4 minutes.

INGREDIENTS:

1 lobster 2 lbs, water, seasoning, vinagrette sauce, mayonnaise.

Fill half of cooker with water, season and bring to boil. Put lobster in boiling water close and cook for 3-4 minutes. Remove and cool quickly in cold water. Cut lobster in half, remove meat and slice taking care not to break shell. Place shells on serving tray and arrange slices of meat on shells. Decorate with thin strips of red pepper and surround with a julienne of lettuce. serve with vinagrette sauce or mayonnaise.

POACHED FISH FILLETS 2-3 minutes.

INGREDIENTS:

2 lbs fish fillets, 2 onions, 6 slices lemon, parsley, 4 peppercorns, seasoning, 1 1/2 cups water.

Slice onions. Heat water in cooker. Add all ingredients, close and cook for 2-3 mintues. Cook quickly.

DESSERTS

GENERAL INDICATIONS

Tasty desserts are prepared in the pressure cooker in a fraction of the time needed with normal methods.

•Never fill cooker to more than 2/3 of capacity.

•Anyavailable pudding basin or mould which fits into the cooker can be used provided in will withstand the temperatures produced inside the cooker (up to approx. 250º F).

•Allow for swelling of ingredients inside mold.

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