Bedienungsanleitung AEG EPC 6000 (Seite 38 von 46) (Englisch)

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1 beef stock cube

500ml water

1 Select

Browning and brown the beef shin

in the oil for about 5 minutes. Set aside.

2 Add the vegetables. Select Sauté and

sauté for a further 5 mins. Add the beef

shin, stock cube and water. Select High

Pressure and set the timer for 40 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.

Serve with samp and beans

SAMP AND BEANS (UMQUSHU)

Serves 6

/2 cups samp

/4 cup sugar beans

/2 beef stock cube

100 g meaty bones

30ml holsum cooking fat

1 med carrot, sliced

/2 stalk celery, sliced

1 large potato, roughly diced

salt and pepper, to taste

1 Place samp, sugar beans, beef stock

cube and meaty bones into the cooking

pot and cover with water. Select High

Pressure and set the timer for 30 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.

2 Add the vegetables, holsum fat and 2

cups water. Select High Pressure and set

the timer for 15 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.

3 Season with salt and pepper to taste.

LAMB

GREEK LAMB AND

BUTTERBEAN STEW

Recipe by Silwood School of Cookery

Serves 4 - 5

1kg lamb goulash

olive oil for frying

500g baby onions, peeled

4 cloves garlic, crushed

1 bay leaf

a few thyme sprigs

300ml beef, lamb or chicken stock

200ml red wine

250ml butter beans, soaked overnight

20ml cornflour slaked in 35ml water

50ml parsley, chopped

1 Select Sauté and brown the lamb pieces

in a little olive oil, set aside.

2 Brown the baby onions in a little more

olive oil. Add garlic, bay leaf, thyme,

stock, wine and lamb. Select High

Pressure and set the timer for 20 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.

3 Add the drained butter beans. Select High

Pressure and set the timer for 20 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. Remove from the

pressure cooker. The meat and beans

should be soft.

4 Thicken sauce by adding slaked cornflour,

select Simmer and bringing to a simmer.

Season and serve garnished with

chopped parsley.

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AEG EPC 6000 Seite 38

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