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AEG EPC 6000 Manual

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32
LAMB STEW
Serves 4
15ml olive oil
1kg lamb goulash
2 medium onions, sliced
2 cloves garlic, crushed
65ml red wine vinegar or balsamic
1 tin chopped tomatoes
30ml tomato p
aste
15ml basil, chopped (or 5ml dried)
15ml oregano, chopped (or 5ml dried)
2 bay leaves
salt and freshly ground black
pepper, to taste
1 red pepper, thickly sliced
1 green pepper, thickly sliced
30ml parsley, chopped
1 Select Sauté and heat the oil. Brown the
lamb in the oil in batches. Set aside.
2 Sauté onions and garlic until onions are
soft, about 2 minutes.
3 Add the vinegar and stir for 1 to 2 minutes.
4 Add the lamb, tomatoes, tomato paste,
basil, oregano, bay leaves, 250ml water,
salt and pepper to taste. Select High
Pressure and set the timer for 25 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.
5 Add the red and green peppers. Select
Sauté and simmer, for 15 minutes until
sauce has thickened and peppers have
cooked.
Stir in the parsley and adjust seasonings
before serving.
DESSERTS
POACHED PLUMS WITH
ALMONDS
Recipe by Silwood School of Cookery
Serves 6
12 perfect firm dark red skinned
plums, approx. 750g
300ml red wine
1 vanilla pod
2 or 3 cassia or cinnamon sticks
50g castor sugar
7
1
/2 ml cornflour
15g flaked almonds, toasted until
golden
1 Place the castor sugar and red wine in
the pressure cooker.
2 Wash the plums and remove any stalks.
Place the plums with the cassia or
cinnamon and vanilla pods in a single
layer in the pressure cooker, stalk side
uppermost.
3 Select High Pressure and set the timer
for 2 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.
4 Turn over the plums. Select High Pressure
and set the timer for 2 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. They
should still be firm enough to hold their
shape, but cooked through.
5 Remove plums from the pressure cooker
and place in a single layer in a clean
baking dish. Select Sauté and bring the
liquid to the boil. Simmer for 10 minutes
to reduce and allow the flavours to infuse.
6 Slake the cornflour in 20ml cold water,
whisk into the hot cooking liquid. Select
Sauté and bring the mixture back to the
boil whisking continuously until thickened
and glossy.
… 41 …


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