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interior 19/4/07
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 may 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,
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
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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.
• Any available 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.
RICE PUDDING
8-10 minutes.
INGREDIENTS:
1 pint milt, 4 oz pudding rice, 3 oz sugar,
1/2 oz butter, vanilla essence or nutmeg
or cinnamon (if flavoruring desired).
Melt butter in cooker. Stir in milk and
bring to boil. Add rice, sugar and
flavouring (if desired). Close and cook
for 8-10 minutes. Serve in dish and if
desired sprinkle with nutmeg and brown
under the grill.