Butter Chicken and Vegetable Curry with the Pressure Pro

Ingredients:

4 skinless chicken rhigh fillets (chopped into bite-sized pieces)

1 cup of chopped onion

2-3 cups of frozen vegetables (carrots, beans, peas and mixed chopped vegetables used here)

1/2 cup of red lentils (washed and drained)

1 jar of Butter Chicken cook-in sauce

Method:

Place all ingredients in the Pressure Pro and mix thoroughly with a stirring spoon. Wash out sauce jar with around two cups of water to provide some extra liquid (as the mixture thickens quickly on cooking). Put on lid and secure. Cook on chicken and meat setting (25 minutes).

This makes a lovely fragrant curry which is filling and nutritious.

Lazy Lasagna with the Pressure Pro

Ingredients:

1 cup chopped onion

1 kg lean beef mince

1 litre pasta sauce (the Mad Scientist used the home-made variety)

1 heaped traspoon chopped garlic

Good sprinkling of moxed Italian herbs

Freshly ground black pepper

1 tablespoon olive oil

500g tub of ricotta cheese

2 large eggs

1/3 cup grated parmesan cheese

250g shredded mozzarella or pizza vlend cheese

Packet of instant lasagna sheets

Meat sauce:

Turn on Pressure Pro hearing element using Rice/Risotto setting. Add olive oil. Pnce sizzling soften onion with garlic, black pepper and Italian herbs and then add mince and cook until all browned through. Set aside and add pasta sauce and mox thoroughly.

Cheese sauce:

Mix ricotta, eggs and parmesan cheese in a separate bowl.

Just cover the bottom of the Pressure Pro with water (the juices from cooking the meat may suffice). Layer up the lasagna - start with approximately 1/4 of the meat sauce followed by a layer of lasagna noodles and then approximately 1/4 of the cheese sauce (spread put evenly). Repeat until all ingredients exhaused (four layers in this case).

Seal the lid and set for seven minutes (using the minute button to adjust). Then vent steam and open the lid carefully and add the grated mozzarella/pizza cheese on top. Put the lid back on and engage the warming setting and allow to rest for ten minutes.

Serve with warm crusty garlic bread and your preferred selection of vegetables (if desired).

Delicious and easy! There was plenty left over for future meals and it would be a very suitable recipe for a large gathering of people.

'Curry in a hurry' with the Pressure Pro - Chicken and red kidney bean Madras curry

The Med Scientist just loves the new Harvest Cookware Pressure Pro (pressure cooker). Having previously made some pasta sauce from some over-ripe tomatoes, it was time to try something more challenging and see if the TV ads live up to their claims.

After defrosting four chicken thigh fillets in the pressure cooker, these were chopped itno bite-sized pieces and placed into the pressure cooker with a cup of chopped onion, a (drained and washed) 340g can of red kidney beans and a jar of Patak's Madras curry sauce.

This was popped onto the chicken and meat setting, which took 25 minutes, and the result was a beautifully temder amd aromatic curry woth all the goodness sealed in.

In the meanwhile some fluffy white rice had been cooking on the stove via the absorption method (1 cup of rice plus 2 cups of water brpught to the boil and then turned off to continue cooking). This was served with the curry together with some warmed multigrain wraps - a perfect combination! 

Delicious and easy - the Pressure Pro is off to a good start!