8
RECIPES
Stewed Banana and Cocoa Nib Porridge
Serves 6–8
INGREDIENTS
• 1 ½ cups rolled oats
• 3 bananas, separated
• 1 ½ tsp. cinnamon
• 1 ¼ cups milk
• 3 ¾ cups water
• 2 ½ tbsp. cocoa nibs
METHOD
1. Add rolled oats, one mashed banana, cinnamon,
milk and water to the inner pot. Stir to combine.
Select SOUP/PORRIDGE function and adjust cooking
time to 10 minutes.
2. When cooking time has completed, turn keep warm
setting off to prevent scorching. Release pressure
slowly using pressure valve.
3. Garnish porridge with cocoa nibs and remaining
banana, sliced.
Tip: Top porridge with current season fresh fruits.
Bacon Baked Breakfast Beans
Serves 8–10
INGREDIENTS
• 400g dried haricot
beans (soaked
overnight in water with
1 tsp. bicarbonate soda)
• 800mL water
• 200g tomato paste
• 80g molasses
• 80g brown sugar
• 2 garlic cloves, finely
chopped
• 2 tbsp. Worcestershire
sauce
• 2 tsp. Dijon mustard
• 2 tsp. salt
• Pinch of pepper
• 1 brown onion, finely
diced
• 400g speck, diced
• 4 tbsp. apple cider
vinegar
METHOD
1. Add drained, soaked beans, along with all other
ingredients to inner pot.
2. Select BEANS/CHILLI function and adjust cooking
time to LONG.
3. When cooking time has completed, do not de-
pressurise.
Re-select BEANS/CHILLI function and adjust
cooking time to LONG.
4. When cooking time has completed, release pressure
slowly using pressure valve. Remove lid.
5. Using the SAUTÉ function, simmer beans for a
further 30 minutes until sauce thickens and has
reduced by half.
6. Serve beans on toast with eggs of your choice.
Tip: Older beans take longer to cook. If your beans still
have bite after the cooking time has completed, repeat
process until cooked.
Speedy Chicken Stock
Yields 5 litres
INGREDIENTS
• 2kg chicken wings
• 4L water
• 2 carrot, roughly
chopped
• 2 onion, quartered
• 2 celery sticks, roughly
chopped
• 2 bay leaves
• 5 black peppercorns
METHOD
1. Select SAUTÉ function, adding chicken wings and
water to inner pot. Bring to a boil.
2. Skim surface of impurities then add all remaining
ingredients.
3. Attach lid, selecting SOUP/PORRIDGE function.
Adjust cooking time to 45 minutes.
4. When cooking time has completed, allow cooker to
release pressure naturally.
5. Strain stock then refrigerate overnight to allow fat to
rise to the surface.
6. Once cooled overnight, skim fat with a spoon and
discard. Portion stock and freeze.
7. Frozen stock will keep for up to 6 months.
Tip: Use frozen stock as the base of risotto, soup, gravy
or absorption style rice. It can also be used to serve
dumplings
in a broth.
Garden Vegetable Soup
Serves 10
INGREDIENTS
2 tbsp. olive oil
• 2 small brown onions,
sliced
• 2 leeks, chopped
• 4 stalks celery, diced
• 4 carrots, diced
• 8 sprigs thyme
• 1kg Roma tomatoes,
chopped
• 8 cups water
• 2 vegetable stock cubes
• ¼ bunch flat leaf
parsley, chopped
• Salt and pepper to taste
To Next Page
Loading...