30
beef stock) according to size of joint.
Remove as much as possible of fat on
joint. Heat a little cooking oil and
thoroughly brown joint on all sides, seso-
ning with a little salt or pepper to taste.
Pour water or stock into cooker. Place
meat in cooker. Close cooker and cook
for suggested cooking tiem. Cool cooker
quickly. Gravy can be prepared from
cooling liquid left in cooker.
FISH AND SEAFOOD
GENERAL INDICATIONS
Regular cooking times of fish and
seafood are not normally long so the
pressure cooker will not save you too
much time. There are however other
advantages. Cooking smells, which
are so difficult to get out of the house
afterwards, are reduced or eliminated
and steam cooling or casserole cooking
under pressure improve the taste and
nutritional value of the fish.
• Season carfully as rather less
seasoning is needed. Lemon juice is
a good substitute for salt during
cooking. Salt muy be added
afterwards.
• Frozen fish do not need to be
thawed, as cooking times are the
same.
• Vegetables can be combined for
"meal-in-one" cooking as times are
similar.
FISH STEW
3-4 minutes.
INGREDIENTS:
Approx. 1 1/2 lbs fish fillets, 4 oz small
mushrooms, 1 can peeled tomatoes, 4
oz bacon, butter, garlic, salt, pepper, bay
leaf, 1/4 pint water, 8 oz courgettes.
Heat cooker and lightly fry the chopped
bacon. Add butter and fry the
courgettes (small pieces). Add fish,
courgettes (small pieces). Add fish,
mushrooms, tomatoes, crushed garlic,
seasoning and water. Stir well. Close
cooker and cook for 3-4 minutes. Cool
quickly. Remove bay leaf before serving.
LOBSTER BELLA VISTA
3-4 minutes.
INGREDIENTS:
1 lobster 2 lbs, water, seasoning,
vinagrette sauce, mayonnaise.
Fill half of cooker with water, season
and bring to boil. Put lobster in boiling
water close and cook for 3-4 minutes.
Remove and cool quickly in cold water.
Cut lobster in half, remove meat and
slice taking care not to break shell.
Place shells on serving tray and arrange
slices of meat on shells. Decorate with
thin strips of red pepper and surround
with a julienne of lettuce. serve with
vinagrette sauce or mayonnaise.
POACHED FISH FILLETS
2-3 minutes.
INGREDIENTS:
2 lbs fish fillets, 2 onions, 6 slices
lemon, parsley, 4 peppercorns,
seasoning, 1 1/2 cups water.
Slice onions. Heat water in cooker. Add
all ingredients, close and cook for 2-3
mintues. Cook quickly.
DESSERTS
GENERAL INDICATIONS
Tasty desserts are prepared in the
pressure cooker in a fraction of the time
needed with normal methods.
• Never fill cooker to more than 2/3 of
capacity.
• Anyavailable pudding basin or mould
which fits into the cooker can be
used provided in will withstand the
temperatures produced inside the
cooker (up to approx. 250º F).
• Allow for swelling of ingredients
inside mold.
