Bennett Read 6L Pressure Chef Recipe Manual page 8

BUTTERNUT SOUP
INGREDIENTS: METHOD:
2 tbsp olive oil 1. Set the pressure cooker to Sauté. Add oil and heat.
1 onion, chopped 2. Sauté onion for approximately 4 minutes and place all
ingredients into the pressure cooker.
1 large butternut (peeled
and seeded) 3. Lock the lid and cook on high pressure for 15 minutes.
4 cups of vegetable broth 4. Allow the pressure to release naturally.
2 sweet potatoes, peeled 5. Blend soup using a hand blender and serve. (Try one
and cut of our Bennett Read blenders)
3 apples, peeled and cut
3 garlic cloves, minced
1/2 tsp cinnnamon
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp ginger
1 tsp salt
STUFFED FLANK STEAKS
INGREDIENTS: METHOD:
340 g frozen spinach, 1. Drain the thawed spinach and dry well using paper
thawed towels. In a bowl, combine spinach, garlic and cheese.
3 cloves of garlic, minced 2. Carefully slice flank steak in half, horizontally. Season
with salt and pepper. Slice across the shortest side into
1/4 cup grated Parmesan
about 6 strips. Add filling to the center of the strip and
cheese
roll into a circle. Tie across the steak with butcher's
1 kg flank steak
twine. Trim off excess twine, leaving about 1/4" ends.
salt & pepper
3. Place steak rounds on a flat side and sprinkle with papri-
1 tsp paprika
ka and thyme.
1/2 tsp thyme
4. Set the pressure cooker to Saute. Add oil and heat.
Brown both sides of the steak rounds. Add beef broth.
1 tbsp olive
or avocado oil
5. Lock the lid and cook on high pressure for 30 minutes.
2/3 cup beef broth
6. Allow the pressure to release naturally for 5 minutes,
then release the remaining pressure manually.
butcher's twine
7. Remove liquid from the pot and set pressure cooker
to Sauté, then brown the stuffed flank steaks to your
preference.
8. Rest steak rounds for 5 minutes before slicing or serving.
Remove twine before serving.
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