Filter
Top Products
28
Tomato Passata and Meatballs
Serves 8
1kg beef mince
1 red onion, peeled, diced
1 cup bread crumbs
1 tbsp tomato paste
2 tsp Italian herbs
1 x 59g free range egg, lightly whisked
3 tbsp olive oil
2 large brown onions, peeled, diced
4 cloves garlic, minced
1 tbsp sugar
4 x 420g cans diced tomatoes
1. In a bowl, combine the mince, red
onion, bread crumbs, tomato paste,
herbs and egg until they form a
consistent ball. Roll mixture into 1 tbsp
sized balls and set aside.
2. Turn the selection control dial to the
‘Sauté’ setting and heat the oil. Add
the brown onion and garlic into the
pressure cooking bowl and sauté until
clear. Add the sugar and tomatoes
and simmer for about 2 minutes.
3. Add the meatballs to the tomato
mixture and stir gently. Securely place
and seal the lid onto the pressure
cooker and ensure the pressure
release valve is set to the sealed
position. Turn the selection control dial
to setting ‘3’ and allow to cook until
the dial returns to OFF and the heating
light goes out.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
5. Serve over hot spaghetti or the pasta
of your choice.
Sesame Chicken Wings
Serves 8
½ cup soy sauce
2 tbsp honey
1 tbsp sesame oil
1 tbsp kecap manis
2 tsp rice wine vinegar
2 tbsp sweet chilli sauce
2 x small birdseye chillis, minced
2 x cloves garlic, minced
2kg chicken wings/nibblets
2 tbsp plain flour
2 tbsp cold water
2 tbsp sesame seeds
1 cup shallots, peeled, thinly sliced
1. Place the soy, honey, oil, kecap manis,
vinegar, chilli sauce, garlic and chicken
into a bowl and mix until coated.
2. Place the chicken into the pressure
cooker bowl and securely place and
seal the lid onto the pressure cooker
ensuring the pressure release valve is set
to the sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and the
heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Remove the chicken from the pressure
cooking bowl and set aside. Drain the
liquid in the pressure cooking bowl
though a sieve into another bowl.
5. Place the liquid back into the pressure
cooking bowl and turn the control dial
to the ‘Sauté’ setting. Whisk the flour
with the water until smooth and add into
the pressure cooker bowl and simmer for
4 minutes.
6. Pour sauce over chicken wings and
sprinkle with sesame seeds and shallots
to serve.
TIP: Kecap Manis is a sweet soy sauce and can
be found in major supermarkets usually in the
sauces section where soy and Worcestershire
sauces are sold.