Serve immediately with basmati rice or
mashed potato. (See page 4 and 5)
BARBECUED SPARERIBS
Recipe by Silwood School of Cookery
Serves 4
When serving barbecue ribs always
provide a “finger bowl” to wash hands,
as the only way to enjoy these ribs is to
eat with your fingers!
1kg pork belly spareribs
80ml soy sauce
60ml tomato sauce
30ml chutney
20ml balsamic vinegar
2 cloves garlic, crushed
5 ml finely shredded ginger
pinch freshly ground nutmeg
pinch Chinese 5 spice powder
50ml honey
salt and pepper, to taste
1 Mix soy sauce, tomato sauce, chutney,
balsamic vinegar, garlic, ginger, nutmeg
and Chinese 5 spice together. Place the
pork ribs in marinade and leave for a few
hours, or over night in the fridge.
2 Place the ribs and sauce in the pressure
cooker. Select High Pressure and set the
timer for 40 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The ribs
should be soft.
3 Remove the ribs. Select Sauté and reduce
the sauce by simmering until it is half the
original volume. Pour sauce over the ribs,
then drizzle with honey, grill in an oven
until dark and sticky.
GAMMON
Recipe by Silwood School of Cookery
Serves 6
Old curing processes used to leave
gammon very salty resulting in it being
necessary to soak the joint in water
overnight and then boil it to remove the
excess salt. These days however
,
gammon can be baked rather than boiled
before peeling and glazing.
± 2kg boneless rolled gammon that
can fit into the pressure cooker
10 whole cloves
20ml wholegrain mustard or 15ml
mustard powder
80ml soft sticky brown sugar
6 – 8 pineapple rings
6 – 8 cherries
6 – 8 toothpicks
1 Place gammon in the pressure cooker
and add enough water to come half way
up the sides of the gammon. Select High
Pressure and set the timer for 10 minutes
per 500g + 10 minutes (a 2kg gammon
will take 50 minutes). When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. Remove
from the pressure cooker and discard the
water.
2 Peel gammon, score fat in diamond
shapes and stick a clove in the centre of
each.
3 Smear with mustard, and then pack on
the sugar.
4 Decorate gammon with cherries and
pineapple rings.
5 Place gammon back in the pressure
cooker. Select High Pressure and set the
timer for 3 minutes, to melt the sugar and
glaze the gammon. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
6 Baste with any sugar that has melted off
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