26
2. Add t he peas, bay leaf, thyme,
carrots, celery, peppercorns, wine
and vegetable stock an d stir well to
combine. Securely p lace and seal
the lid onto the pressu re cooker and
ensure the pressu re release valve is
set to the sealed posi tion. Turn the
selection control di al to setting ‘5’ and
allow to cook until the di al returns to
OFF and the heating l ight goes out.
3. Rel ease the pressure fro m the pressure
cooker by turning the p ressure release
valve to the venting posit ion.
4. Rem ove the hock and pull away any
meat that is still l eft. Roughly chop
the meat and set asi de. Pour half the
soup into another bowl a nd using a
stick mixer gently b lend that half of
the soup. Add the chopp ed ham and
the non-blend ed soup back together
with the blended s oup and stir until
well mixed.
5. Se rve with sour cream an d parsley.
NOTE: Do not use a stick mixer in the pressure
cooker bowl as this could damage the
non-stick coating.
Cooking with Pressure:
NOTE:
Pressure Cookers are great
for cooking large serving sizes
of casseroles, curries and such. If
you want to reduce the serving
quantity however, use half the
ingredients stated, but follow the
same preparation and cooking
steps. Or if quantity is over 1 litre
(for combined food and liquid)
why not place leftovers in an
airtight, freezer safe container
and freeze for another day?
Smoked Ham and Split Pea
Soup
Serves 8
1 tbsp olive oil
1 large brown onion, diced
3 cloves garlic, minced
1 ham hock (800g)
500g green split peas, washed
1 bay leaf
4 sprigs thyme
2 carrots, peeled, diced
3 stalks celery, diced
2 tsp black peppercorns
1 cup white wine
1 litre vegetable stock
½ bunch parsley washed, roughly
chopped to serve
Sour cream (to taste) to serve
1. Turn the selection cont rol dial to the
‘Sauté’ setting on the p ressure cooker
and heat the oil. Add th e onion, garlic
and ham hock and sau té until golden
brown.
Recipes