6Whether you have just bought your first pressurecooker or already have one and want to extend yourrepertoire, this book will take you through all thebasics –how pressure cookers work, the differencesbetween stovetop and electric types, accessories,equipment and cookware, care and cleaning,troubleshooting, and getting the best from yourpressure cooker, as well as providing you with lots of exciting recipes to try.Long gone are the days of noisy vessels clankingaway and the family story of grandma’s pressurecooker exploding. Now there is a wonderful array of pressure cookers to choose from. All are very easyto use and have safety uppermost in their design.The first acknowledged attempt at a pressure cookeris credited to a French physicist called Denis Papin in1679. He invented a vessel called a ‘steam digester’,which used the same principles as today’s moderncookers – an airtight cooker that uses pressure fromsteam to raise the boiling temperature of the waterwithin, thus resulting in a quicker cooking time.Various attempts were made from then onwards,and around 1939 the first saucepan-style pressurecooker appeared in New York. The production wastemporarily halted during the 1940s as the aluminiumIntroductionBelow and below right: Both electric and stovetop pressurecookers produce good results –it is your choice as to whichbest suits your needs. Electric models have pre-designatedprogrammes, while stovetop models provide total flexibility.INTRODUCTION7Some electric pressure cookers only have onesetting but operate at 7–8psi/50–55kPa, so these canbe used for recipes tested on High or Low. Use thelonger time on High, and the shorter time on Low.There are a few pressure cookers that work outsidethese settings. There are guidelines on pages 22–23 toadapt recipe timings for these pressure cookers. It is veryimportant that you establish what pressure your cookeroperates at. You should read your manufacturer’shandbook or contact their helpline to confirm theoperating pressure before trying the recipes in this book.The timings are guidelines only, and you should followthem in tandem with information from your ownhandbook which is specific to your pressure cooker.The recipes have been tested on pressure cookerswith a capacity of 5–6 litres/9–10½pints/10½–12½US pints. For small pressure cookers, the quantitiesmay have to be pared down. Follow the instructionsfor maximum fill, according to the type of food.Above: You can use a pressurecooker to make a classic Frenchonion soup in just a few minutes.Above: Substantial meals such as thissausage casserole are full of flavourwhen cooked in the pressure cooker.Above: A pressure cooker is perfectfor preparing vegetable side dishes suchas these sweet potatoes with orange.Below: A pressure cooker makes itvery quick and easy to cook salmon,as well as reducing any fishy odours. Below: Desserts such as this chocolateand raspberry torte are extremelysimple to make in a pressure cooker.Below: A beef pot roast in red winewith root vegetables can be preparedquickly while keeping all the flavours in.RECIPE TIMINGSThe recipes in this book have been tested in both electric and stovetop pressure cookers. As the pressure varies between models, eachrecipe provides two timings to accommodate this. Remember to check your manufacturer’shandbook to establish the pressure for your cooker before using the recipes. Where recipes are cooked on High, the firsttiming is for pressure cookers that cook at11.5–12psi/80–82kPa, and the second timing in brackets is for pressure cookers that cook at7–8psi/50–55kPa. A few recipes are cooked more gently on Low. In this case, the first timing is for 7–8psi/50–55kPa, and the second timing in brackets is for 5.8psi/40kPa.58SOUPS, STARTERS AND SNACKS1Remove the heads, tails, fins and skins from the fish. Place in the pressurecooker with the chopped onion, 1 sliced celery stick, parsley sprigs,bouquet garni and 5ml/1 tsp salt. Add 900ml/1½pints/3¾cups water.Electric: Close the lid and bring to High pressure using the Manual orSoup setting. Cook for 15 minutes (20 minutes). Release the pressureusing natural release, making sure the ‘keep warm’ mode is switched off.Stovetop: Close the lid and bring to High pressure. Cook for 15 minutes (20 minutes). Release the pressure slowly.2Meanwhile, place the saffron in a small bowl with 60ml/4 tbsp boilingwater and leave to soak. Cut the fish into 5cm/2in chunks and shell theprawns, leaving the tails intact. Cover and chill.3Make the rouille. Place the pepper, garlic, bread, mustard, egg yolk,lemon and seasoning in a food processor and process until smooth. Withthe machine running, slowly drizzle in the olive oil. Transfer to a bowl.4Open the pressure cooker, strain the fish stock and set aside. In thecleaned pressure cooker, heat the oil, add the sliced onion, leek, fenneland remaining sliced celery and fry for 4–5 minutes, stirring occasionally,until softened. Use the Manual or Soup setting for the electric pressurecooker. Add the tomatoes, garlic and orange rind and stir together. Addthe fish, except the prawns, reserved fish stock, wine and saffron liquid.Electric: Close the lid and bring to High pressure using the Manual, Fishor Soup setting. Cook for 5 minutes (6 minutes). Release the pressurequickly, making sure the ‘keep warm’ mode is switched off.Stovetop: Close the lid and bring to High pressure. Cook for 5 minutes (6 minutes). Release the pressure quickly.5Add the prawns and cook in the open cooker for 2–3 minutes. Use theSauté or Soup setting for the electric pressure cooker. Remove the orangerind. Using a slotted spoon, transfer the fish to warmed soup bowls. Stirthe tomato purée into the broth, adjust the seasoning and pour over thefish. Sprinkle with chopped parsley, if you wish, and serve with the rouille. Energy 498kcal/2080kJ; Protein 47.8g;Carbohydrate 16.3g, of which sugars 11.5g; Fat24.6g, of which saturates 3.8g; Cholesterol 230mg;Calcium 363mg; Fibre 5.3g; Sodium 338mg.Mediterranean Fish Soup with Garlic RouilleThis dish is perfect for making in your pressure cooker, which quickly cooks the fish stock and greatly reduces any fishy cooking odours. Serve it with plenty of crusty bread. In France, they prefer to serve the fish separately on a plate with the bowl of fish broth.Pressure: HighTime under Pressure: 20 minutes (26 minutes)Releases: Natural/Slow and QuickServes 4900g/2lb mixed fish and shellfish,such as red mullet, monkfish, bass and large prawns (shrimp)1 onion, chopped2 celery sticks, sliceda few parsley sprigsbouquet garnia few saffron threads15ml/1 tbsp sunflower oil1 onion, sliced1 leek, sliced½fennel bulb, chopped225g/8oz tomatoes, peeled and chopped2 garlic cloves, crusheda strip of orange rind150ml/¼pint/²⁄³cup dry white wine30ml/2 tbsp tomato purée (paste)salt and ground black pepperchopped fresh parsley, to serve(optional)For the rouille1 red (bell) pepper, roasted and peeled3 garlic cloves, chopped1 slice white bread, crust removedand torn into pieces15ml/1 tbsp Dijon mustard1 egg yolk15ml/1 tbsp lemon juice100ml/3½fl oz/½cup olive oilsalt and ground black pepper1In a bowl, mix the flour with a little salt and pepper, to season. Add thebeef and toss to coat in flour. Heat the oil in the open pressure cookerand add the onions. Cook for 4–5 minutes, stirring occasionally, untilbrowned. Use the Sauté or Meat setting for the electric pressure cooker.Remove with a slotted spoon and set aside.2Add the beef to the pressure cooker and cook for 3–4 minutes, untilbrowned. Add the garlic and paprika and cook for 1 minute. 3Add the stock, tomatoes, tomato purée and half the onions. Stirthoroughly and scrape the base of the cooker to remove any sediment. Electric: Close the lid and bring to High pressure using the Manual, Soupor Meat setting. Cook for 25 minutes (30 minutes). Release the pressurequickly, making sure the ‘keep warm’ mode is switched off. Stovetop: Close the lid and bring to High pressure. Cook for 25 minutes(30 minutes). Release the pressure quickly. 4Open carefully and add the peppers and remaining onions. Stir to combine.Electric: Reseal and return to High pressure using the Manual, Soup or Vegetable setting. Cook for 5 minutes (6 minutes). Release thepressure quickly, making sure the ‘keep warm’ mode is switched off.Stovetop: Reseal and return to High pressure. Cook for 5 minutes (6 minutes). Release the pressure quickly. 5Remove the lid carefully and serve on warmed serving plates, withnoodles or mashed potato, topped with sour cream and flat leaf parsley. Energy 349kcal/1458kJ; Protein 32.7g;Carbohydrate 16.8g, of which sugars 10.1g; Fat 17.3g, of which saturates 6.2g; Cholesterol88mg; Calcium 77mg; Fibre 3.4g; Sodium 152mg.Beef GoulashGoulash is a Hungarian meat stew with peppers, seasoned with paprika. Cooking it in the pressure cooker greatly reduces the time required to tenderize the meat. This dish is often served with noodles or mashed potato topped with a dollop of sour cream.Pressure: HighTime under Pressure: 30 minutes(36 minutes)Release: QuickServes 415ml/1 tbsp plain (all-purpose) flour500g/1lb lean braising steak, cut intostrips or cubes30ml/2 tbsp sunflower oil2 onions, cut into wedges2 garlic cloves, crushed30ml/2 tbsp paprika300ml/½pint/1¼cups beef stock400g/14oz can chopped tomatoes30ml/2 tbsp tomato purée (paste)½green (bell) pepper, seeded andcut into chunks1 red (bell) pepper, halved, seededand sliced100ml/3½fl oz/scant ½cup sour creamsalt and ground black pepperfresh flat leaf parsley, to garnishnoodles or mashed potato, to serveMEAT1071Slice each croissant thickly into about 6 slices. Butter a 900ml/1½pint/3¾cup, 18cm/7in round ovenproof dish, which will fit into the pressure cooker. Use the remaining butter to spread on one cut side of the croissant slices.2Arrange the croissant slices butter side up in the prepared dish,scattering with sultanas and apricots as you place them in the dish.3Pour the milk and cream into a pan and warm. Put the eggs, vanillaextract and sugar into a bowl and whisk together. Whisk in the milk. Pour over the croissants and leave to stand for 15 minutes.4Place the trivet or rack in the base of the pressure cooker. Add 300ml/½pint/1¼cups water. Cover the dish with greased foil and tie to secure.Carefully place the dish in the pressure cooker, using a foil strip to lowerthe dish into the pressure cooker, if necessary. See page 19.Electric: Close the lid and bring to High pressure using the Manual, Soupor Meat setting. Cook for 8 minutes (10 minutes). Release the pressureusing natural release, making sure the ‘keep warm’ mode is switched off. Stovetop: Close the lid and bring to High pressure. Cook for 8 minutes(10 minutes). Release the pressure slowly. 5Open the cooker and carefully lift out the pudding. Remove the foiland sprinkle with brown sugar. Place under a preheated grill until lightlybrowned. Leave to stand for 5–10 minutes and serve warm.Energy 458kcal/1914kJ; Protein 11.1g; Carbohydrate41.6g, of which sugars 24.5g; Fat 28.7g, of whichsaturates 15.7g; Cholesterol 185mg; Calcium166mg; Fibre 2.2g; Sodium 345mg.Fruity Croissant PuddingA twist on the traditional bread and butter pudding, this recipe uses croissants, which areflakier and lighter than bread. It works best with day-old croissants, so is ideal for using upleftovers. Make sure your dish fits in the pressure cooker before layering with the ingredients.Pressure: HighTime under Pressure: 8 minutes(10 minutes)Release: Natural/SlowServes 43 large day-old croissants40g/1½oz/3 tbsp butter, at roomtemperature25g/1oz/1⁄6cup sultanas (golden raisins)25g/1oz/1⁄8cup ready-to-eat driedapricots, chopped250ml/8fl oz/1 cup milk150ml/¼pint/²⁄³cup single (light) or double (heavy) cream2 large eggs, lightly beatena few drops of vanilla extract25g/1oz/2 tbsp caster (superfine)sugar15g/½oz/1 tbsp soft light brown sugarPUDDINGS AND DESSERTS225We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >