Basics Basics Pressure Cooker Cookbook (Basic Basics) - Softcover

Patten, Marguerite, OBE

Softcover

ISBN 10: 1906502625 ISBN 13: 9781906502621

Verlag: Grub Street, 2010

Inhaltsangabe

Slow-cooked flavor in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 percent. Because the method seals in flavor, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today’s cooks.Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for pressure cookers.

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Über die Autorin bzw. den Autor

Marguerite is Britain's top selling cookery writer with sales totalling over 17 million copies and is the author of The Basic Basics Jams, Preserves and Chutneys Handbook (one of Grub Street's top-selling titles), The Basic Basics Baking Handbook and The Basic Basics Soups Handbook.

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The Basic Basics Pressure Cooker Cookbook

By Marguerite Patten

Grub Street

Copyright © 2010 Marguerite Patten
All rights reserved.

ISBN: 978-1-906502-62-1

Contents

INTRODUCTION, 
STARTERS, 
MAKING STOCKS AND SOUPS, 
COOKING FISH, 
COOKING MEAT, POULTRY AND GAME, 
COOKING VEGETABLES, 
COOKING RICE, PASTA AND CEREALS, 
PUDDINGS AND CAKES, 
MAKING PRESERVES, 
INDEX, 

CHAPTER 1

STARTERS

The following pâtés, and similar recipes, are ideal for a starter or a light lunch. The more substantial terrines on page 93-94 are equally suitable for a light main dish, served with salad and crusty fresh bread. Some of the fish or vegetable dishes in this book can be adapted as a first course. Most of the recipes are will serve 4 people as a main course. You could serve smaller portions to 6–8 people, if you choose to make them as a starter, from exactly the same quantities.

COOKING PÂTÉS IN A PRESSURE COOKER

The secret of cooking a pâté in the oven is to keep it moist. This is done by standing the tin or dish in a bain-marie, i.e. a container of water. The pressure cooker is an ideal means of cooking pâtés, as the steam inside the cooker prevents the mixture from becoming dry round the sides, in the same way as a bain-marie. The pâté is cooked in a much shorter time than usual. If you want to cook one of your favourite pâtés in a pressure cooker then reduce the amount of liquid in your recipe by one-third. The reason for this is there is more evaporation in the oven than in a pressure cooker.

FREEZING PÂTÉS

If you make a larger amount of pâté in your pressure cooker, or prepare it in advance for a dinner party, then it can be frozen for a period of 4–6 weeks. After this time it tends to become dry and lose flavour and colour. Cover the pâté well before freezing.

To serve: allow to defrost overnight in the refrigerator;

USING A BLENDER

A blender saves time in pounding the liver, etc., in a pâté or rillettes. If making the Luxury Pâté (see page 21), proceed to the end of stage 5, then put the liver, onion, cream and liquid into the blender, liquidise until smooth, remove from the goblet, add the diced gherkins and tongue. For a perfectly smooth pâté liquidise the gherkins and tongue with the other ingredients.

When making the rillettes put the cooked giblet meat (free from bones), the cooked onion, butter and all the other ingredients into the goblet and liquidise.

KIPPER PÂTÉ

This is an economical and quickly made pâté. Buy kipper fillets, rather than kippers, to save time in removing bones. Cook the kipper fillets for 1–2 minutes at H/15 lb pressure (see page 59). Flake the fish while hot and put the flesh into a basin. To each 4 kipper fillets blend in 50 g (5 oz) melted butter, 1 crushed clove garlic, 1 tablespoon lemon juice, a pinch grated nutmeg and black pepper. Stir well to obtain a smooth mixture. Put into four small containers, top with a little melted butter and allow to cool. Serve with hot toast and butter.

TO VARY:

Bloaters can be used instead, allow 4–5 minutes cooking time, at H/15 lb pressure.

FAMILY LIVER PÂTÉ

Serves 6–8

Pressure cooking time 20 mins

0.5 kg (1 lb) pig's liver
225 g (8 oz) fat bacon or belly of pork
140 ml (¼ pt) double cream
2 tablespoons stock
2 eggs
salt and pepper

TO COVER:
50 g (2 oz) butter (optional)

1 Put the liver and bacon or pork through a mincer; either use the coarse blade, or mince the meats once or twice with the fine blades for a smooth pâté.

2 Mix with the other ingredients, season well.

3 Put into a 1litre (1¾-pt) basin or soufflé dish, do not fill more than two-thirds; cover with a double thickness of buttered greaseproof paper or foil.

4 Put the trivet into the cooker and add 420 ml (¾ pt) water.

5 Stand the container on the trivet, fix the cover, bring to H/15 lb pressure.

6 Lower the heat and cook for 20 minutes, allow the pressure to drop at room temperature.

7 Take the container out of the cooker, remove the damp cover, put on a dry piece of greased greaseproof paper or foil.

8 If you place a light weight on the pâté as it cools it will have a better texture for slicing.

9 Serve with hot toast and butter.

10 You can store the pâté in the refrigerator for several days or in the freezer for 4–6 weeks, in which case melt the butter, pour over the pâté and allow it to set. Garnish with lemon and lettuce, if desired.

TO VARY:

Add either

a) little grated lemon rind and juice or

b) 1 tablespoon chopped fresh herbs (sage, lemon thyme, parsley and tarragon) or

c) a good pinch ground nutmeg, cinnamon and powdered mace.

Use a thick white sauce made with 25 g (1 oz) butter, 25 g (1 oz) flour and 140 ml (¼pt) milk instead of the double cream.

Fry 1 finely chopped onion and/or 1–2 chopped garlic cloves in 25 g (1 oz) butter, add to liver, etc.

Gourmet Touch: Use sherry or brandy in place of stock.

TARAMASALATA

Although some recipes for this smoked cod's roe pâté are made without cooking, this particular recipe produces a less strong flavour.

Serves 6–8

Pressure cooking time 5 mins

0.5 kg (1 lb) smoked cod's roe
1–2 cloves garlic
75 g (3 oz) butter
3 tablespoons soft white breadcrumbs
2 tablespoons double cream
½ tablespoon lemon juice
Shake of pepper

1 Remove all the skin from the roe.

2 Peel and crush the garlic.

3 Cream the butter then blend with the other ingredients.

4 Continue as in Family Liver Pâté, stages 3–10, but allow only 5 minutes cooking at H/15 lb pressure.

TO VARY:

Seafood Pâté: An excellent pâté is made by using half smoked cod's roe and half minced or pounded raw white fish. This will appeal to people who find the pâté with all smoked roe a little too definite in flavour. Cook in the same way as the pâté on page 19 for 5 minutes only at H/15 lb pressure.

Gourmet Touch: Instead of 2 tablespoons cream, use 1 tablespoon dry sherry and 1 tablespoon cream.

Créme à la Grecque: This is a slightly more economical recipe and one that gives a milder flavour than the uncooked version of this classic pâté. Follow directions for Taramasalata, page 20, but omit cream and add 2 tablespoons sieved fresh tomato pulp instead. Cook as Taramasalata. Serve with black olives.

Salmon Pâté: Use raw fresh salmon or half fresh salmon and half uncooked white fish instead of the smoked cod's roe. Put the fish through a mincer or pound until very smooth then follow directions for Taramasalata, seasoning with salt and pepper. Bind with an egg then cook as Taramasalata, above.

LUXURY PÂTÉ

Serves 4

Pressure cooking time 3 mins

1 small onion
50 g (2 oz) butter
225 g (8 oz) chicken livers...

Details zur Ausgabe

• Verlag: Grub Street
• Erscheinungsdatum: 2010
• Sprache: Englisch
• ISBN 10: 1906502625
• ISBN 13: 9781906502621
• Einband: Taschenbuch
• Anzahl der Seiten: 160
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: preigu; mail@preigu.de; ; Lengericher Landstr. 19; Osnabrück; 49078; Deutschland