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Red Wine, Beef, Mushroom and Thyme StewServes 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 co ntrol dial to the
‘SAUTÉ’ setting on the pres sure cooker
and heat the oil. Add th e shallots
and garlic and sa uté until golden
brown. Add the butter, baco n and
steak and cook for 10 minute s, stirring
occasionally.
2. Add t he sugar, tomato paste,
mushrooms, win e, stock and bay leaf
and stir well to combi ne. Securely
place and seal the l id onto the
pressure cooker and e nsure the
pressure release va lve is set to the
sealed positio n. Turn the selection
control dial to settin g ‘3’ and allow to
cook until the dial retu rns to OFF and
the heating light g oes out.
3. Rel ease the pressure fro m the pressure
cooker by turning the p ressure release
valve to the venting posit ion.
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
½ capsicum, membrane removed, thinly
sliced, halved
1 bottle tomato passata
400g can chickpeas, drained
½ jar preserved capsicum and chilli
½ cup chicken stock
Rind of ½ lemon
2 tsp flaked salt
½ bunch parsley washed, roughly
chopped to serve
1. Turn the selection co ntrol dial to the
‘Sauté’ setting on the p ressure cooker
and heat 2 tbsp of the oi l and then
seal the chicken for 2 m inutes on each
side and set aside.
2. Add t he remaining olive oi l to the
pressure cooking b owl and sauté
the onion, garli c and capsicum unti l
golden brown. Place th e chicken,
passata, chickpeas, preserved
capsicum and chi lli, chicken stock,
lemon and salt into th e pressure
cooker bowl and stir wel l to combine.
Push the ingredi ents under the liqu id
and make sure that they a re fully
submerged.
3. Se curely place and seal t he lid onto
the pressure cooker a nd ensure the
pressure release va lve is set to the
sealed positio n. Turn the selection
control dial to settin g ‘3’ and allow to
cook until the dial retu rns to OFF and
the heating light g oes out.
4. Rel ease the pressure fro m the pressure
cooker by turning the p ressure release
valve to the venting posit ion.
5. Se rve with penne pasta a nd fresh
pars ley.
TIP: Bottled tomato passata can be found
in most major supermarkets in the sauces
section.