TEFAL P20506 User Manual page 21

Roast pork
Serves 4
Preparation time:
20 min.
Cooking time:
18 min.
15 min.
Chef's special boiled beef and vegetables
Serves 4
Preparation time:
20 min.
Cooking time:
20 min. +
30 min.
17 min. +
25 min.
18
Pork
1 kg (2 1/4 lb) of boned pork rib roast or loin (keep the bones), 2 carrots cut into thick
slices, 3 cloves of garlic, 2 onions (chopped), 1 sprig of thyme and 1 bayleaf,
3 tablespoon oil, 2 glasses of white wine (250 ml/9 fl oz), 1 dessertspoonful of sugar,
salt and pepper.
B
rown the roast and the crushed bones in the oil in the pressure cooker on a
medium heat. Season with salt and pepper. Add the garlic without peeling it
first, together with the onions, the carrots, 1 dessertspoonful of granulated
sugar, and brown on a medium heat for 5 minutes.
Pour in the white wine and 1 glass (125 ml/4 1/2 fl oz) of water before adding
the herbs. Close the pressure cooker. As soon as the valve starts to hiss, reduce
the heat and leave to cook for the specified time. Release the pressure (slow
release method, see page 10 - End of cooking).
Remove the roast and leave on a medium heat to allow the cooking liquid to
evaporate until the juice coats the spoon thickly. Take out the herbs and the
cloves of garlic.
Cut the roast into thick slices and pour a generous amount of juice over the
top.
1.2 kg of beef (silverside or brisket), 800 g (1 3/4 lb) of old potatoes, 1/2 a lemon,
1 onion spiked with 3 cloves,3 carrots, 3 leeks, 3 turnips, 1 stick of celery, 1/2 a
celeriac, 1 clove of garlic, 1 bunch of fresh mixed herbs, 4 dessertspoonfuls of Port
gherkins, cooking salt, salt and pepper.
W
ash and peel the vegetables and cut them into pieces. Pour 2 litres
(3 1/2 pt) of water into the pressure cooker and add the onion, the carrots, the
leeks, the turnips, the celeriac, the clove of garlic, the stick of celery and the
mixed herbs. Season with salt and pepper. Bring to the boil before lowering
the piece of meat into the water.
Cook on a low heat for 10 minutes, without the lid on, regularly spooning off
any scum that gathers on the surface.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Remove the carrots, the leeks, the
turnips and the celeriac and keep warm. Close the pressure cooker again. As
soon as the valve starts to hiss, reduce the heat and leave to cook for the
specified time (slow release method, see page 10 - End of cooking).
Wash and peel the potatoes and cook them in a pan of salted water.
Drain the meat. Serve in the centre of the vegetables, seasoned with cooking
salt and gherkins.
Serve the broth separately after adding 3 or 4 dessertspoonfuls of Port.