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37
Spicy Tomato Sauce and Meatballs
Serves 6-8
1kg beef mince
1 red onion, peeled, finely diced
1 cup fresh bread crumbs
3 tbsp tomato paste
2 tsp Italian herbs
1 x 59g free range egg, lightly whisked
3 tbsp olive oil
2 large brown onions, peeled, diced
4 cloves garlic, minced
1 tbsp sugar
4 x 420g cans diced tomatoes
Cooked pasta, to serve
1.
In a bowl, combine the mince, red onion,
bread crumbs, tomato paste, herbs and
egg until well combined. Roll mixture into 1
tbsp sized balls and set aside.
2. Turn the selection control dial to Sauté to
commence cooking. Add oil and heat.
Add the brown onion and garlic and sauté
until clear, around 2-3 minutes. Add the
sugar and tomatoes and simmer for around
2 minutes. Once sautéing is complete, turn
the dial back to OFF.
3. Add the meatballs to the tomato mixture
and stir gently.
4. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5. Turn the selection control dial to ‘Brown
Rice’ or 15 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 cooked pasta of your choice.
TIP: If using dried breadcrumbs instead
of fresh, drop to ¾ cup.
Chicken with Sicilian Olives and
Preserved Lemon Cous Cous
Serves 10
RECIPE NOTE: For best results, this dish
should be marinated overnight
2kg chicken thigh fillets, fat trimmed
2 tbsp olive oil
1 tsp cinnamon
2 tsp dried parsley
2 tsp dried oregano
1 tsp paprika
150g Sicilian olives, drained of liquid
2 cloves garlic, minced
1 tsp ginger, minced
1 lemon, thinly sliced
1 cup chicken stock
2 cups dried cous cous
Fresh parsley, to serve
1.
Place the chicken, oil, herbs, spices,
olives, garlic and ginger into a bowl and
mix until completely coated. Layer in an
airtight container with lemon dividing each
chicken fillet. Place into the refrigerator
overnight.
2. Place the chicken into the removable
cooking bowl and pour the chicken stock
over the top.
3. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
4. Turn the selection control dial to ‘Diced
Meats, Curries’ or 20 minutes to commence
pressure cooking. Allow to cook until the
timer has counted down to OFF.
5. Turn the pressure release valve to the
venting position and remove lid once
depressurised.
6. Remove the chicken from the removable
cooking bowl and strain the liquid left in the
bowl through a sieve into another bowl.
7. Add only 2 cups of the liquid back into
the removable cooking bowl, along with
the cous cous. Allow to sit for 5 minutes to
absorb.
8. Serve with the chicken, topped with
parsley.
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