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as much of sauce as required. Top with
asparagus and sliced boiled egg.
VEGETABLE CHOP SUEY
2-3 minutes.
INGREDIENTS:
1 onion, 1/4 lb mushrooms, 1/4 lb
celery, 2 oz celery leaves, 1/4 lb green
beans, 3 oz green peper, 3 meat
cubes, 1 cup water, Salt to taste,
Worcestershire sauce, oil.
Slice onions, mushrooms and green
peppers. Chop celery and leaves.
Cut beans into small lengths. Heat oil
in cooker and lightly brown onions,
mushrooms, celery and leaves. Add
water and dissolve meat cubes. Add
remaining ingredients, season to taste
with salt and Worcestershire sauce,
close cooker and cook for 2-3 mintues.
Cool quickly.
RATATOUILLE
4-5 minutes.
INGREDIENTS:
Onion, garlic, 1/2 pt. water, green
pepper, 1 lb tomatoes, aubergine, red
pepper, 1/2 lb courgettes, salt, pepper
and seasoning to taste, olive oil.
Slice onions, crush garlic and brown in
olive oil in cooker. Prepare all other ingre-
dients in the normal way taking care to
remove seeds from peppers and skins
from tomatoes. Add to browned onions,
pour in water, close cooker and cook
for4-5 mintues. Cool cooker quickly. Can
be served hot or cold.
RICE AND PASTAS
GENERAL INDICATIONS
Delicious rice and pasta dishes can be
prepared quickly in the pressure cooker.
• Rice, particulary, will produce foam
during cooking so cooker should
never be filled to more than 1/2
indicated capacity.
• Always clean valve each time after
rice has been cooked.
• Rice and pastas should be added to
boiling, salted water before pressure
cooking.
PAELLA
5-6 minutes.
INGREDIENTS:
3/4 lb rice, 3/4 pint water, 2 oz ham,1/2
chicken, 2 oz green peas, 2 oz green
beans, 2 red pepers, 1 dozen prawns,
4 oz tomato puree, cayenne pepper,
saffron and salt.
Chop the chicken and ham and brown
in a little olive oil. Stir in the peppers,
vegetables, seasoning, rice and other
ingredients. Pour on the boiling water
(until all ingredients are covered). Close
cooker and cook for 5-6 minutes.
GAME AND POULTRY
GENERAL INDICATIONS
Pressure cooking of game and poultry
is quick, economical and gives delicious
results even with older and tougher
pieces.
• Game and poultry should be
thoroughly cleaned before cooking.
• Frozen poultry should be thawed
completely before cooking.
• Small birds can be cooked whole
but larger poultry should be cut into
smaller pieces to make sure that
steam can circulate freely.
POT ROAST CHICKEN
10 minutes.
INGREDIENTS:
1 chicken of approx. 2 lbs, cooking oil,
salt, pepper, bacon and spices to taste,
1 1/2 cups water.
Heat a little cooking oil in cooker and
brown chicken throughly on all sides,
with seasoning, bacon and spices.
Remove chicken. Pour water into coo-
ker. Put chicken in cooker. Close and
cook for 10 minutes.
