24
the gammon.
7 Carve and serve with must
ard sauce.
To clean the pressure cooker, fill the
cooking pot with water, select Browning
and bring to the boil. This will melt any
caramel that has set hard.
CIDER BRAISED PORK WITH SAGE
Recipe by Silwood School of Cookery
Serves 4 - 5
30ml oil, for frying
1kg pork goulash
1 onion, sliced
3 leeks, sliced
2 cloves garlic, crushed
3 stalks celery, chopped
15ml fresh sage
±300ml apple cider
250ml chicken stock
100ml cream
20ml cornflour, slaked in 40ml water
1 Select Browning and brown the pork
goulash in a little oil. Set aside.
2 Select Sauté and sauté the onion in a
little more oil until soft then add the leeks
and celery. Continue cooking for 2-3
minutes. Add the garlic and sage, stir for
30 seconds.
3 Add the pork, apple cider and stock.
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 pork
should be very tender.
4 Remove the pork from the sauce, add
the cream to the sauce. Select Sauté and
reduce for 3 - 4 minutes by bringing to
the boil. Add slaked cornflour to thicken.
Return the pork and season to taste.
CARNITAS
Serves 6
30ml oil
1
1
/2 kg pork goulash
1 onion, chopped
1 clove garlic, crushed
5 ml cumin
5 ml ground chilli
500ml chicken stock
1 Select Sauté and heat the oil. Brown the
pork goulash in the oil in batches. Set
aside.
2 Sauté the onions and garlic until soft, add
the cumin and chilli and stir for 1 minute.
3 Add the pork and chicken stock. Select
High Pressure and set the timer for 40
minutes. When audible beep sounds, use
Natural 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 pork should be
very tender.
4 Drain and save the liquid, put the meat
on a plate and shred it with two forks, or
use a potato masher.
5 Place meat on a flat roasting pan and put
it under the grill in the oven, stirring often,
and adding juice from the cooker to make
sure it doesn't get too dry. It is done when
it is a bit crispy, but not burned.
Serve with tortillas, rice, guacamole,
lettuce, cheese, etc.
PORK CHOPS WITH BERRY SAUCE
Serves 2 - 4
65ml dried cranberries(or chopped
dried apricots)
65ml red currant jelly
20ml Dijon mustard
15ml oil
4 pork loin chops
salt and pepper, to taste
