METHOD:
STEP 1: Bring the lamb to room temperature.
STEP 2: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTÉ' function and
add the olive oil to the non-stick cooking pot.
STEP 3: Add the lamb lo the non-stick cooking pot and brown on all sides.
STEP 4: Once the lamb has been suciently browned, remove it from the non-stick cooking poi and set aside
to rest.
STEP 5: Select the 'MEAT' function, and manually change the time setting lo 1 hour.
STEP 6: Add the sherry, and deglaze the surface of the non-stick cooking pot using a heat-resistant spatula.
Add the chopped vegetables and garlic.
STEP 7: Place the lamb on top of the vegetables, and then pour the lamb stock aver the top.
STEP 8: Check that the pressure release valve is closed and secure the lid. Cook for 1 hour.
STEP 9: Alter 1 hour, carefully open the pressure release valve and remove the lid. Baste the lamb with the
sauce and cook for a further 1 hour.
STEP 10: When the preselected time has elapsed, open the pressure release valve and remove the lid. Remove
the lamb and allow to rest for approx. 15 minutes.
Tip: ensure that the lamb is fully cooked before garnishing with herbs and serving with rustic bread.
BBQ PULLED PORK
INGREDIENTS:
1.8 kg pork shoulder
1 tbsp olive oil
Dry Rub
25 g demerara sugar
5 g chilli powder
5 g ground black pepper
5 g onion powder
5 g pink Himalayan salt
5 g paprika
5 g English mustard powder
2 g cayenne pepper
1 g cumin seeds
BBQ Sauce
25 g demerera sugar
3 garlic cloves, crushed
1 onion, diced
250 ml ketchup
125 ml water
30 ml maple syrup
30 ml honey
30 ml apple cider vinegar
30 ml French Dijon
METHOD:
STEP 1: Score the fat on the pork and pat dry using a paper towel. Use cooking string to tie the shoulder tightly,
to keep it together during cooking.
STEP 2: Combine the ingredients tor the dry rub and cover the pork liberally, covering all sides evenly.
STEP 3: Place the pork into a bowl, cover with plastic lm and refrigerator up to 24 hours.
STEP 4: To make the BBQ sauce, mix the diced onion and crushed garlic in a measuring jug, then add the
remaining ingredients and stir. Refrigerate with the pork.
STEP 5: Alter approx. 24 hours, remove the pork and BBQ sauce from the fridge, and bring to room temperature.
STEP 6: Plug in and switch on the Rapid Multicooker at the mains power supply. Select the 'SAUTÉ' function
and add the olive oil to the non-stick cooking poi.
STEP 7: Add the pork and brown on all sides. Once browned, remove the pork from the non-stick cooking pot
and leave to rest on a cooking rock.
STEP 8: Select the 'MEAT' function, and manually change the time setting to 1 hour.
STEP 9: Stir the BBQ sauce and add hall to the non-stick cooking pot, deglazing the surface with a plastic
heat-resistant spatula.
STEP 10: Place the pork back into the pressure cooker, with the fat facing upwards. Pour the remaining BBQ
sauce over the pork.
STEP 11: Check that the pressure release valve is closed and secure the lid.
STEP 12: Alter 1 hour, carefully open the pressure release valve and remove the lid. Check if the pork
is cooked using a fork; the meat should tear away easily. lf it does not, place it back into the Rapid Multicooker
and continue to cook, checking every 20 minutes. Depending upon the size and weight of the pork, it could
take up to 2 hours.
STEP 13: Once the pork is suciently cooked, remove it from the pressure cooker. Place onto a chopping board
and shred the pork by pulling the meat in small sections using two forks.
STEP 14: Allow the BBQ sauce lo reduce slightly by continuing to cook with the lid o.
STEP 15: Serve as it is, or place the shredded pork back into the BBQ sauce and coat thoroughly.
Tip: delicious when added to a lightly toasted brioche bun, garnished with coleslaw and rocket.
TERIYAKI CHICKEN
INGREDIENTS:
400 g skinless chicken breast llet, chopped
25 g sesame seeds
40 g fresh ginger, grated
3 garlic cloves, crushed
2 spring onions, nely chopped
2 limes, juiced
100 ml soy sauce
50 ml honey
35 ml toasted sesame oil
METHOD:
STEP 1: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTÉ' function and
add the toasted sesame oil, grated ginger and crushed garlic to the non-stick cooking pot.
STEP 2: Add the chicken to the non-stick cooking pot.
STEP 3: Once the chicken has browned evenly, turn o the 'SAUTE' function using the 'CANCEL' button and add
the soy sauce, honey and lime juice.
STEP 4: Select the 'MEAT' function. Check that the pressure release valve is closed and secure the lid.
STEP 5: After 13 minutes, carefully open the pressure release valve and remove the lid.
STEP 6: Once the lid has been removed, press the 'MEAT' function to allow the sauce to reduce for 3-4 minutes
before serving. Stir the sauce intermittently.
STEP 7: Ensuring that the chicken is cooked thoroughly, add the sesame seeds and garnish with spring onion.
Tip: serve with uffy basmati rice.
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