Posts tagged pressure cooker

50 shades of appliances (and a July giveaway)

Last winter I had a short and intense love affair with my slow cooker. At first I was a novice and a bit nervous, but I overcame my slight hesitation once I experienced some food thrills. I swooned as I discovered that I could make beef stews, fabulous dumpling topped casseroles and even chicken satay and it ONLY TOOK 8 HOURS. Sigh.

Perhaps it’s flighty, but this winter, slightly bolder, I was looking for something new. After a taste of appliance life I was wanting more and I find now that I’ve been seduced away by something much more hardcore. Like a red room of pain that holds such threat and the promise of such pleasure I’ve been lured into the world of PRESSURE COOKING, where I can make all the same stuff BUT IN 20 MINUTES.

Admittedly there’s a time and place and both. Each has nuances to offer. I can’t imagine dumplings being so great in the pressure cooker and I can’t get my slow cooker to simmer away thickening a sauce in the way my pressure cooker does.

But why limit yourself to just one when you can swing and have the best of both worlds, right? Which is why this month’s giveaway prize is so totally exciting. It’s the Kambrook Pressure Express Digital Pressure Cooker, valued at $120 and it has all the joys of a pressure cooker PLUS a slow cook function. YOU CAN HAVE IT ALL.

I have the exact same model and it’s awesome. To get you inspired, here’s a recipe that originates in the Woman’s Weekly slow cooker book. It’s a great combination of flavours and works really well tweaked as a pressure cooker recipe.

Joy in 8 hours, or 20 minutes? Whatever takes your fancy.

8 hours, or 20 minutes? Whatever you can handle.



Pressure cooker Italian Beef Stew

1 cup red wine
1/2 cup tomato paste
1 tbsp balsamic vinegar
1 tsp Italian herbs
2 tbsp olive oil
8 pickling onions, peeled but left whole
250g bacon
12 button mushrooms
4 cloves garlic, crushed
1 bay leaf
Pepper
1 kg chuck steak, cubed
1 bulb fennel, diced
2 large carrots, peeled, thickly sliced
1/2 cup grated pumpkin

Combine the wine, paste, vinegar and herbs in a bowl or jug and set aside.

Heat a large frying pan over a medium/high heat. Add the oil then brown the onions and bacon. Toss in the mushrooms and cook for several minutes, turning often-ish. You want to get nice browned spots on your onions and the bacon to be cooked through.

Toss over the garlic and stir for 30 seconds before adding in the tomato mixture. Bring it all to a strong simmer, then tip it into the pressure cooker along with the bay leaf, meat, fennel, carrots and pumpkin.

Following the safety instructions, seal the lid, bring to pressure and cook for 20 minutes.

Release the pressure. Serve over mash or pasta, topped with parsley.

Serves 2 adults and 6 kids.
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HOW TO WIN?

I’m thinking you need a challenge in order to win this fabulous prize. How about comment below with a rhyme or limerick or some clever sentence about how much you like to COOK. (see, it’ll be very easy for you to get the sponsor’s name in there – which might just make them happy enough to donate more prizes in the future). Other conditions? You must be living in Australia – you must be a Vegie Smugglers subscriber and I would strongly urge you to check out the Kambrook Facebook page and also check out their Perfect Pantry blog – which is no hardship considering it’s packed with great recipes.

Entries close next Thursday July 18 at 8pm AEST. **CONGRATULATIONS TO MELANIE WHO WON THE COOKER WITH HER LOVELY RHYMES….

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