Manual Kambrook KPR600 Pressure Express (page 29 of 36) (English)

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Tomato Passata and Meatballs

Serves 8

1kg beef mince

1 red onion, peeled, diced

1 cup bread crumbs

1 tbsp tomato paste

2 tsp Italian herbs

1 x 59g free range egg, lightly whisked

3 tbsp olive oil

2 large brown onions, peeled, diced

4 cloves garlic, minced

1 tbsp sugar

4 x 420g cans diced tomatoes

1. In a bowl, combine the mince, red

onion, bread crumbs, tomato paste,

herbs and egg until they form a

consistent ball. Roll mixture into 1 tbsp

sized balls and set aside.

2. Turn the selection control dial to the

‘Sauté’ setting and heat the oil. Add

the brown onion and garlic into the

pressure cooking bowl and sauté until

clear. Add the sugar and tomatoes

and simmer for about 2 minutes.

3. Add the meatballs to the tomato

mixture and stir gently. Securely place

and seal the lid onto the pressure

cooker and ensure the pressure

release valve is set to the sealed

position. Turn the selection control dial

to setting ‘3’ and allow to cook until

the dial returns to OFF and the heating

light goes out.

4. Release the pressure from the pressure

cooker by turning the pressure release

valve to the venting position.

5. Serve over hot spaghetti or the pasta

of your choice.

Sesame Chicken Wings

Serves 8

½ cup soy sauce

2 tbsp honey

1 tbsp sesame oil

1 tbsp kecap manis

2 tsp rice wine vinegar

2 tbsp sweet chilli sauce

2 x small birdseye chillis, minced

2 x cloves garlic, minced

2kg chicken wings/nibblets

2 tbsp plain ﬂour

2 tbsp cold water

2 tbsp sesame seeds

1 cup shallots, peeled, thinly sliced

1. Place the soy, honey, oil, kecap manis,

vinegar, chilli sauce, garlic and chicken

into a bowl and mix until coated.

2. Place the chicken into the pressure

cooker bowl and securely place and

seal the lid onto the pressure cooker

ensuring the pressure release valve is set

to the sealed position. Turn the selection

control dial to setting ‘3’ and allow to

cook until the dial returns to OFF and the

heating light goes out.

3. Release the pressure from the pressure

cooker by turning the pressure release

valve to the venting position.

4. Remove the chicken from the pressure

cooking bowl and set aside. Drain the

liquid in the pressure cooking bowl

though a sieve into another bowl.

5. Place the liquid back into the pressure

cooking bowl and turn the control dial

to the ‘Sauté’ setting. Whisk the ﬂour

with the water until smooth and add into

the pressure cooker bowl and simmer for

4 minutes.

6. Pour sauce over chicken wings and

sprinkle with sesame seeds and shallots

to serve.

TIP: Kecap Manis is a sweet soy sauce and can

be found in major supermarkets usually in the

sauces section where soy and Worcestershire

sauces are sold.

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Kambrook KPR600 Pressure Express Manual

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