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34
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, thickly sliced
1kg chuck steak, diced
½ cup flour
350ml dry red wine
2 tsp brown sugar
2 tbsp tomato paste
400g button mushrooms
1 cup beef stock
1 bay leaf
2 tablespoons chopped thyme
Mashed potatoes, to serve
1.
Turn the selection control dial to Sauté to
commence cooking.
2. Add oil and let heat. Add the shallots and
garlic then sauté until golden brown. Add
bacon and cook for a further 3 minutes
or until browned then remove from pot
and set aside. Add the butter and diced
meat and cook in batches if necessary
until browned on all sides, or around 5-6
minutes. Remove from the pan. Add wine
to the removable cooking bowl and bring
to the boil, allowing to reduce to half. Once
sautéing is complete, turn the dial back to
OFF.
3. Place the bacon and diced meat back
into the removable cooking bowl. Add the
sugar, tomato paste, mushrooms, wine,
stock, bay leaf and thyme and stir well to
combine.
4. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5. Turn the selection control dial to ‘Roast’ or
30 minutes to commence pressure cooking.
Allow to cook until the timer has counted
down to OFF.
6. Turn the pressure release valve to the
venting position and remove lid once
depressurised.
7. Serve over mashed potatoes.
Sesame Chicken Wings
Serves 8
1
⁄2 cup soy sauce
2 tbsp honey
1 tbsp sesame oil
1 tbsp kecap manis^
2 tsp rice wine vinegar
2 tbsp sweet chilli sauce
2 x small Birdseye chillies, minced
2 x cloves garlic, minced
2kg chicken wings or chicken nibblets
2 tbsp plain flour
2 tbsp cold water
2 tbsp sesame seeds, toasted
1 cup shallots, peeled and thinly sliced,
to serve
1.
Place the soy, honey, oil, kecap manis,
vinegar, chilli sauce, chilli, garlic and
chicken into the removable cooking bowl
and mix until coated.
2. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
3. Turn the selection control dial to ‘Soups,
Stews’ or 24 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
4. Turn the pressure release valve to the
venting position and remove lid once
depressurised.
5. Remove the chicken and set aside. Drain
the liquid in the removable cooking bowl
through a sieve into another bowl.
6. Turn the selection control dial to Saute. Wait
around 2-3 minutes for the unit to heat.
Place the now-sieved liquid back into the
removable cooking bowl.
7. In a separate bowl, whisk the flour with the
water until smooth. Add to the removable
cooking bowl and simmer for around 3-4
minutes or until thickened.
8. Pour sauce over chicken wings and sprinkle
with sesame seeds and shallots to serve.
NOTE: If using chicken nibblets, rather
than wings, select the ‘Diced Meats,
Curries’ setting.
TIP: Kecap Manis is a sweet soy
sauce and can be found in major
supermarkets usually in the sauces
section where soy and Worcestershire
sauces are sold.
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