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On the Menu - June 2018
The Best Ever Ham Hash
Ingredients:
1 onion, chopped
1 can kidney beans, drained well
4 tomatoes, diced
2 new potatoes, diced
2 cups frozen corn kernels
250g ham, diced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 dash of Tabasco sauce
1/2 tsp of salt
1/4 tsp of pepper
Method:
Spray the cooker with a non-stick cooking spray.
Place the onions, beans, tomatoes, potatoes and corn into the cooker.
Place the ham slices over the vegetables.
Stir in the tomato paste, Worcestershire, soy and Tabasco sauce.
Bring the cooker to high pressure and cook 15 minutes.
Slow release the pressure.
Season the hash with the salt and pepper before serving.
This makes a great breakfast has to serve on a cold morning. The canned beans can be replaced with 2 cups of quick soaked kidney beans and the remaining vegetables can be replaced with a 500g packet of frozen vegetables if your prefer. The Tabasco sauce is also optional.
Serves 4.
Ingredients:
1 onion, chopped
1 can kidney beans, drained well
4 tomatoes, diced
2 new potatoes, diced
2 cups frozen corn kernels
250g ham, diced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 dash of Tabasco sauce
1/2 tsp of salt
1/4 tsp of pepper
Method:
Spray the cooker with a non-stick cooking spray.
Place the onions, beans, tomatoes, potatoes and corn into the cooker.
Place the ham slices over the vegetables.
Stir in the tomato paste, Worcestershire, soy and Tabasco sauce.
Bring the cooker to high pressure and cook 15 minutes.
Slow release the pressure.
Season the hash with the salt and pepper before serving.
This makes a great breakfast has to serve on a cold morning. The canned beans can be replaced with 2 cups of quick soaked kidney beans and the remaining vegetables can be replaced with a 500g packet of frozen vegetables if your prefer. The Tabasco sauce is also optional.
Serves 4.
Simply Yummy Chicken Soup
Ingredients:
500g chicken thighs, boneless and skinless
2 cups chicken stock
1/2 cup rice
3 garlic cloves, crushed
2 carrots, grated
2 tbsp vegetable stock powder
4 cups water
4 large mushrooms, sliced
Ingredients:
Place the chicken into the bottom of the pressure cooker.
Pour the stock over the chicken.
Add the rice, garlic and carrots.
Sprinkle the stock powder over the top.
Pour the water into the cooker then add in the mushrooms.
Bring the cooker to high pressure and cook 20 minutes.
Allow the pressure to fall on its own.
There is nothing like a hot cup of chicken soup when you're feeling a little under the weather. This soup fits the bill because it's easy to throw together and takes very little time to cook.
Ingredients:
500g chicken thighs, boneless and skinless
2 cups chicken stock
1/2 cup rice
3 garlic cloves, crushed
2 carrots, grated
2 tbsp vegetable stock powder
4 cups water
4 large mushrooms, sliced
Ingredients:
Place the chicken into the bottom of the pressure cooker.
Pour the stock over the chicken.
Add the rice, garlic and carrots.
Sprinkle the stock powder over the top.
Pour the water into the cooker then add in the mushrooms.
Bring the cooker to high pressure and cook 20 minutes.
Allow the pressure to fall on its own.
There is nothing like a hot cup of chicken soup when you're feeling a little under the weather. This soup fits the bill because it's easy to throw together and takes very little time to cook.
Beef, Barley and Cabbage Stew
Ingredients:
1 lb. lean stew beef, cut into 1/2 inch cubes
1 onion, diced
1 carrot, sliced thin
5 cups water
1 leek, white part only, chopped
1 head of cabbage, cleaned and chopped
1/4 C of pearl barley
4 vegetable bouillon cubes
4 potatoes, peeled and boiled
Method:
Spray the cooker with a non-stick cooking spray.
Add the beef, onion and carrots and brown on medium heat until the meat is browned on all sides.
Pour the water over the meat and vegetables.
Add in the leek, cabbage, barley and stock cubes.
Bring the cooker to high pressure quickly.
Cook 15 minutes then allow the pressure to drop on its own.
Break up the potatoes in a large bowl.
Ladle the stew over the potatoes just before serving.
Three beef stock cubes may be used in the place of the vegetable stock if you prefer. To save time you can brown frozen meat after defrosting for 30 minutes.
Ingredients:
1 lb. lean stew beef, cut into 1/2 inch cubes
1 onion, diced
1 carrot, sliced thin
5 cups water
1 leek, white part only, chopped
1 head of cabbage, cleaned and chopped
1/4 C of pearl barley
4 vegetable bouillon cubes
4 potatoes, peeled and boiled
Method:
Spray the cooker with a non-stick cooking spray.
Add the beef, onion and carrots and brown on medium heat until the meat is browned on all sides.
Pour the water over the meat and vegetables.
Add in the leek, cabbage, barley and stock cubes.
Bring the cooker to high pressure quickly.
Cook 15 minutes then allow the pressure to drop on its own.
Break up the potatoes in a large bowl.
Ladle the stew over the potatoes just before serving.
Three beef stock cubes may be used in the place of the vegetable stock if you prefer. To save time you can brown frozen meat after defrosting for 30 minutes.
Creamy Dill Lamb Chops with Bread Pudding
This is a two-in-one pressure cooker meal,where you cook the main and the dessert at the same time. Yes, it can be done and it will be delicious.
Ingredients:
4 lamb chops
2 carrots cut into 10mm slices
10 small new potatoes
1 cup whole green beans
2 cups chicken stocks
4 slices bread
4 tsp strawberry jam
2 eggs, lightly beaten
1 cup milk
1/4 cup honey
1 tsp vanilla
2 tbsp sultanas
1/4 tsp ground cinnamon
2 cups plain or vanilla yogurt
1/2 cup fresh dill
Method:
Lightly spray the bottom of the cooker with a non-stick cooking spray.
Trim away any visible fat from the lamb chops and place them in the pressure cooker.
Spread the carrots, potatoes and green beans over the top of the chops.
Pour the chicken stock into the pressure cooker.
Place the trivet over the top of the meat and vegetables.
Spread each slice of bread with 1 teaspoon of jam.
Cut the prepared bread slices into 8 cubes each.
Pour the milk into a bowl with the eggs.
Whisk the honey and vanilla into the milk mixture well.
Spray a casserole dish with a non-stick cooking spray.
Place half of the bread cubes into the prepared casserole dish.
Sprinkle with half of the sultanas.
Pour half of the milk mixture over the bread and sultanas.
Repeat the layers with the remaining bread, sultanas and milk.
Sprinkle the cinnamon evenly over the top.
Wrap the casserole dish securely with aluminum foil.
Place the bread pudding on top of the trivet.
Bring the pressure cooker up to high pressure and cook 10 minutes.
Quickly cool the pressure cooker under cold water.
Place the yogurt into a small dish.
Stir in the dill until well combined.
Pour the dill sauce over the chops just before serving.
These chops can be browned in the pressure cooker before adding the other ingredients if you prefer. Browning does improve the appearance of your dish and can increase the flavor. It is not necessary to brown your meats if you prefer not to.
Makes 4 servings
This is a two-in-one pressure cooker meal,where you cook the main and the dessert at the same time. Yes, it can be done and it will be delicious.
Ingredients:
4 lamb chops
2 carrots cut into 10mm slices
10 small new potatoes
1 cup whole green beans
2 cups chicken stocks
4 slices bread
4 tsp strawberry jam
2 eggs, lightly beaten
1 cup milk
1/4 cup honey
1 tsp vanilla
2 tbsp sultanas
1/4 tsp ground cinnamon
2 cups plain or vanilla yogurt
1/2 cup fresh dill
Method:
Lightly spray the bottom of the cooker with a non-stick cooking spray.
Trim away any visible fat from the lamb chops and place them in the pressure cooker.
Spread the carrots, potatoes and green beans over the top of the chops.
Pour the chicken stock into the pressure cooker.
Place the trivet over the top of the meat and vegetables.
Spread each slice of bread with 1 teaspoon of jam.
Cut the prepared bread slices into 8 cubes each.
Pour the milk into a bowl with the eggs.
Whisk the honey and vanilla into the milk mixture well.
Spray a casserole dish with a non-stick cooking spray.
Place half of the bread cubes into the prepared casserole dish.
Sprinkle with half of the sultanas.
Pour half of the milk mixture over the bread and sultanas.
Repeat the layers with the remaining bread, sultanas and milk.
Sprinkle the cinnamon evenly over the top.
Wrap the casserole dish securely with aluminum foil.
Place the bread pudding on top of the trivet.
Bring the pressure cooker up to high pressure and cook 10 minutes.
Quickly cool the pressure cooker under cold water.
Place the yogurt into a small dish.
Stir in the dill until well combined.
Pour the dill sauce over the chops just before serving.
These chops can be browned in the pressure cooker before adding the other ingredients if you prefer. Browning does improve the appearance of your dish and can increase the flavor. It is not necessary to brown your meats if you prefer not to.
Makes 4 servings