Handleiding Cooks Essentials 99740 (pagina 14 van 16) (Engels)

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time. Remember we want to break down that tough connective tissue holding the

meat to the bone until it turns into a stock flavored gelatin that melts in our mouth

and adds a wonderful mouth feel when chewing the meat. When pressure cooking

is complete, let the pressure release naturally.

Carefully remove the ribs and place on a platter and cover with foil and hold them

warm in an oven at 200 degrees F. With a fine colander strain the vegetables from

the sauce and discard. They have given up their entire flavor to the sauce. You

should have about 6 or 7 cups of liquid. Reserve one cup for pouring over the ribs.

You can use the remaining stock to make the risotto to go with these ribs. Place one

cup of cooked risotto on each plate and place two to three ribs per person on the

risotto and pour over the reserved stock and serve. You will get rave reviews.

Chicken Cacciatore (hunter style)

Usually a Cacciatore recipe calls for cut up chicken, and that's just fine. This whole

chicken Cacciatore recipe is the one we do on our TV shows every time we

demonstrate a pressure cooker.

Serves: 6

1 3 to 5 pound chicken (You can cut them 1/3 cup dry white wine

up if you wish, but they will easily pull

apart when done.)

2 tablespoons olive oil 1 28 ounce can crushed tomatoes

1 cup onions chopped 1 teaspoon salt

2 cloves garlic thinly sliced 1/4 teaspoon black pepper

8 small white mushrooms, thinly sliced 1 tablespoon minced parsley

2 cups cooked white rice

Press the

Brown button. Press the Start/Stop button. Heat the olive oil to almost

smoking. Add the chickens one at a time, or a few pieces at a time and turn until

golden brown. Set aside on a large plate that can collect the juices. Add the

onion, garlic, and mushrooms. Cook for 2 minutes, return the browned chicken

and the collected juices. Set the cooker on high for 20 minutes (see pages 5-6 for

dir

ections). Let the pressure release naturally about 10 minutes. Unlock and

remove the cover. Transfer to a serving platter and garnish with the parsley. Serve

with the rice.

My Favorite Pot Roast

Serves: 6

3 pounds beef chuck roast (Add ten minutes cooking time for frozen)

4 cloves garlic, peeled and cut lengthwise into thin pointy slices

6 tablespoons oils

Pepper to taste

1 cup onions, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

1/2 cup leeks sliced thin

1 cup dry red wine (Use a good quality wine)

2 1/2 cups beef bouillon

1 sprig rosemary

2 bay leaves

3 medium carrots, cut into two-inch chunks

1 pound medium thin-skinned potatoes, cut into large chunks

3 large sweet onions, cut into large chunks

2 tablespoons all-purpose flour

2 tablespoons sweet butter, mashed into flour at room temperature

With a pairing knife make incisions, just deeper than the length of your garlic slices,

about 3/4 of an inch. Push the garlic slices into the incisions so that the meat

closes around the garlic. Distribute the garlic evenly around the whole surface of

the roast. Season the outside of the meat with salt and pepper. Press the

Brown

button. Press the Start/Stop button and heat the oil until very hot. With the lid off

sear the meat on all sides until very brown, almost crusty. This browning step will

provide over 300 new flavors and aromas through the Maillard process and

subsequent caramelizing of the sugars in the meat.

Remove the roast and set aside in a dish that will capture any juices that run while it

rests. Add the onions, celery, carrots and leeks. Sauté long enough to brown the

carrots and leeks, about 4 to 5 minutes. We are adding even more flavor now.

Next pour in the red wine, deglazing the pan for 2 minutes. Scrape/stir while you

are deglazing. It releases that great brown flavor. Press

Start/Stop button.

Add the beef stock, bay leaves and rosemary. Return the meat to the cooker, Lock

the lid in place and set the cooker to high for 60 minutes (see pages 5-6 for

instructions). Let the pressure drop naturally, about 10 minutes. Remove the lid; the

oast should be fork tender

. If not, r

etur

n it to the cooker and pressure cook for

RECIPES

by Bob Warden

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