Samp And Beans (Umqushu); Lamb; Greek Lamb And Butterbean Stew - AEG precision EPC 6000 Owner's Handbook Manual

1 beef stock cube
500ml water
1 Select Browning and brown the beef shin
in the oil for about 5 minutes. Set aside.
2 Add the vegetables. Select Sauté and
sauté for a further 5 mins. Add the beef
shin, stock cube and water. Select High
Pressure and set the timer for 40 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.
Serve with samp and beans

SAMP AND BEANS (UMQUSHU)

Serves 6
1 cups samp
1
/
2
cup sugar beans
3
/
4
beef stock cube
1
/
2
100 g meaty bones
30ml holsum cooking fat
1 med carrot, sliced
stalk celery, sliced
1
/
2
1 large potato, roughly diced
salt and pepper, to taste
1 Place samp, sugar beans, beef stock
cube and meaty bones into the cooking
pot and cover with water. Select High
Pressure and set the timer for 30 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.
2 Add the vegetables, holsum fat and 2
cups water. Select High Pressure and set
the timer for 15 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.
3 Season with salt and pepper to taste.
GREEK LAMB AND
BUTTERBEAN STEW
Recipe by Silwood School of Cookery
Serves 4 - 5
1kg lamb goulash
olive oil for frying
500g baby onions, peeled
4 cloves garlic, crushed
1 bay leaf
a few thyme sprigs
300ml beef, lamb or chicken stock
200ml red wine
250ml butter beans, soaked overnight
20ml cornflour slaked in 35ml water
50ml parsley, chopped
1 Select Sauté and brown the lamb pieces
in a little olive oil, set aside.
2 Brown the baby onions in a little more
olive oil. Add garlic, bay leaf, thyme,
stock, wine and lamb. 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.
3 Add the drained butter beans. 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. Remove from the
pressure cooker. The meat and beans
should be soft.
4 Thicken sauce by adding slaked cornflour,
select Simmer and bringing to a simmer.
Season and serve garnished with
chopped parsley.
29

LAMB