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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 Strain stock, discard bones and
vegetables.
Stock will keep in the fridge for 3-4 days
or in the freezer for up to 3 months.
BEEF / LAMB STOCK
Recipe by Silwood School of Cookery
1
kg
raw beef or lamb bones
1
/
2
2
tomatoes, quartered
125g
of each, onions, carrots,
celery and leeks
20ml
of each, thyme and parsley,
bruised
1
bay leaf
6
black peppercorns
1 Roast the bones in the oven at 200°C
until well browned.
2 Wash, peel and roughly cut the onions,
carrots, celery and leeks. Select Browning
and fry in a little oil until brown, then add
the tomatoes.
3 Place the bones in the pressure cooker.
4 Pour off any fat then déglacé the roasting
tin with 500ml water, simmer for a few
minutes and add to the bones.
5 Add the herbs, peppercorns and 1
of water. Select High Pressure and set
the timer for 60 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.
6 Strain stock, discard bones and
vegetables.
Stock will keep in the fridge for 3-4 days
or in the freezer for up to 3 months.
SPICED INDIAN CHICKPEAS WITH
Serves 4 as a light snack
180g
125ml
1ml
1
10ml
5ml
2
15ml
15ml
1ml
5ml
1
1
Bhatura bread:
150g
1ml
1
litres
1
/
2
20ml
1 Drain chickpeas and place in the pressure
cooker with 500ml water. 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. Drain and set aside,
keeping 125 ml of the cooking liquid.
2 Select Sauté and sauté the onion in the
oil until light golden.
3 Add cumin, garam masala and coriander,
12
STARTERS and SALADS
BHATURA BREAD
Recipe by Silwood School of Cookery
dried chickpeas, soaked
overnight in cold water
vegetable oil
cumin seeds
onion, finely chopped
garam masala
ground coriander
cloves garlic, finely chopped
finely grated ginger
tomato puree
cayenne pepper
lemon juice
vine-ripened tomato, cut into
wedges, to serve
red onion, cut into thin wedges,
to serve
long green chillies, halved
lengthways, to serve
plain flour
baking powder
egg, lightly whisked
plain yoghurt
vegetable oil, for deep-frying
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