captainslarty
N/A
One of the best things we did to save moeny and time was invest in 2 pressure cookers, large and small, one 6ltrs, one 4 ltrs, they both needed to be of certain sizes to fit on a 2 ring burner top.
We chose long handled ones rather than dual handles, one hand for the boat etc.
As well as massive savings on gas in certain foods we have developed our own favourite recipes.
Perhaps others would like to share those they have found agreeable ?
Soup, well, any old mix of veggies, half a bottle of 60 cents white wine, garlic and basic herbs.. 8 mins on high pressure, fantastic, bisto grnaules to thicken of needed.
Add to the above a few whole brests fo chicken placed on top, and cook the whole lot for 12 mins, remove chicken and treat as roast, (Cold chicken butties hmmmmmmmmmmmm, !! excellent, the flavours add in and seriously, it tastes like roast chicken, in Northern spain chicken brest is cheaper than whole chicken weight for weight, so great.
The soup is served as is, the next day, a curried veg soup, on the 3rd day liquidised and chilled as a dip. Reheating in the pressure cooker only takes the time to reach pressure and turn off the gas, let to cool naturally, no worries so far in bacteriea, the very high temps achieved seem to sort all that.
Use the chicken to make a nice chicken in red wine sauce also, very nice.
Local meat, beef here is all veal, different to uk veal, but the animals are slaughtered prior to 8 monthes of age, so fairly lean. we buy a kilo for two of us, add half a bottle of white, carrots, onions, 2 bulbs of garlic and artichokes. One sliced apple and a squeezed fresh orange. bring to pressure (high, turn off, allow to cool for 10 mins, repeat 4 times, minimum gas, used to take 3 to 4 hours in the oven, locally known as Tenera Estofada. Magnificent. a chillie the second day is soemtimes good, and the pies made with the meat are to die for.
If we are cooking tradition veggies, we just dump them all in the small pressure cooker, HP for 8 mins, cool and serve, all together.
Any good ones you have come across or invented, pass them on please,
Joe n Jayne
We chose long handled ones rather than dual handles, one hand for the boat etc.
As well as massive savings on gas in certain foods we have developed our own favourite recipes.
Perhaps others would like to share those they have found agreeable ?
Soup, well, any old mix of veggies, half a bottle of 60 cents white wine, garlic and basic herbs.. 8 mins on high pressure, fantastic, bisto grnaules to thicken of needed.
Add to the above a few whole brests fo chicken placed on top, and cook the whole lot for 12 mins, remove chicken and treat as roast, (Cold chicken butties hmmmmmmmmmmmm, !! excellent, the flavours add in and seriously, it tastes like roast chicken, in Northern spain chicken brest is cheaper than whole chicken weight for weight, so great.
The soup is served as is, the next day, a curried veg soup, on the 3rd day liquidised and chilled as a dip. Reheating in the pressure cooker only takes the time to reach pressure and turn off the gas, let to cool naturally, no worries so far in bacteriea, the very high temps achieved seem to sort all that.
Use the chicken to make a nice chicken in red wine sauce also, very nice.
Local meat, beef here is all veal, different to uk veal, but the animals are slaughtered prior to 8 monthes of age, so fairly lean. we buy a kilo for two of us, add half a bottle of white, carrots, onions, 2 bulbs of garlic and artichokes. One sliced apple and a squeezed fresh orange. bring to pressure (high, turn off, allow to cool for 10 mins, repeat 4 times, minimum gas, used to take 3 to 4 hours in the oven, locally known as Tenera Estofada. Magnificent. a chillie the second day is soemtimes good, and the pies made with the meat are to die for.
If we are cooking tradition veggies, we just dump them all in the small pressure cooker, HP for 8 mins, cool and serve, all together.
Any good ones you have come across or invented, pass them on please,
Joe n Jayne
