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Recipes Pots, Page 2

Beef goulash for the Salento Cuco

Ingredients:

  • 500 g beef (shin, chuck or flap steak)
  • 200 g onion
  • 1 can of tomato purée
  • 1 clove of garlic
  • vegetable oil (or a spoonful of lard)
  • 3 measuring cups of beef broth or other broth
  • 1 spoonful of flour
  • sweet paprika
  • salt
  • pepper
  • cumin
  • marjoram

Method:

Pour a spoonful of oil in the cooker’s prepared inner pot so that it covers the bottom of the pot. Turn on the Sauté programme. When the oil gets warm, add the finely chopped onion and sauté until golden brown. Add beef and garlic Allow the meat to sear. Add flour and paprika and mix thoroughly; do so quickly to avoid the paprika becoming bitter. Season with salt, pepper, cumin and marjoram to taste. Add three more measuring cups of broth. Stir continuously. Turn off the Sauté programme. Cover the pod with the pressure lid. Turn on the programme Meat/Casserole (or Beef) for 30 (35) minutes. After the programme has finished, remove the lid and mix thoroughly. Serve with sliced onions and bread dumplings, or bread.

Chili con carne for the Salente Cuco

Ingredients:

  • 400 g minced beef
  • 1 can of kidney beans
  • 200 g onion
  • 1 can peeled tomatoes
  • 1 clove of garlic
  • vegetable oil
  • 1 measuring cup of beef broth or other broth
  • salt
  • pepper
  • chili
  • sugar or dark chocolate
  • cumin
  • lemon peel

Method:

Pour a spoonful of oil into the cooker’s prepared inner pot so that it covers the bottom of the pot. Turn on the Sauté programme. Once the oil is heated, sauté the chopped (cubed) onions until golden brown. Add the minced beef and garlic Allow the meat to sear. Add the broth, canned beans and tomatoes, and season with salt, pepper, cumin, chili and lemon peel to taste. Finally, add a dash of sugar or quality dark chocolate. If needed, you can add another measuring cup of broth. Stir continuously. Turn off the Sauté programme. Cover the pod with the pressure lid. Turn on the programme Beans/Chilli for 12 minutes. After the programme has finished, remove the lid and mix thoroughly. Serve with bread or rice.

Pork shoulder with mushrooms for the Salente Cuco

Ingredients:

  • 500 g pork shoulder
  • 200 g onion
  • 1 clove of garlic
  • 1 spoonful of vegetable oil
  • 2 measuring cups of chicken broth or other broth
  • 1 spoonful of flour
  • salt
  • pepper
  • cumin
  • 1 measuring cup of dried mushrooms

Method:

Pour a spoonful of oil into the cooker’s prepared inner pot, enough to cover the bottom. Turn on the Sauté programme. When the oil is hot, add the pork shoulder cut into large cubes and seasoned with salt and pepper. Sear the meat from all sides and remove it from the pot. Add a little more oil and sauté the chopped onion. Once it turns light golden brown, sprinkle with flour and mix thoroughly. Return the meat to the pot and add mushrooms and 2 measuring cups of broth. Season with cumin. Close the pressure lid. Set the programme Meat/Casserole (Pork/ribs) for 18 minutes. Let the steam out and open the lid. Season with salt and pepper to taste. Serve with a side dish of your choice, such as rice prepared in the cooker (Rice cooker programme).

Cream of broccoli soup for the Salente Cuco

Ingredients:

  • 1 spoonful of olive oil
  • 1 white onion, roughly chopped
  • 500 g broccoli, roughly chopped
  • 3 medium-sized potatoes, roughly chopped
  • 4 cups (1 l) of vegetable broth
  • 2 teaspoonfuls of salt
  • 2 cloves garlic, minced
  • 1 cup (250 ml) of whole milk
  • 1 teaspoonful of Dijon mustard

Method:

Preheat the pot by turning on the Sauté programme. Add the olive oil and onion and sauté. Add broccoli, potatoes and salt. Mix well and add the vegetable broth. Close the pressure lid. Cook for 5 minutes at high pressure – Soup programme. Once the time has elapsed, open the pressure cooker: release pressure through the valve. Add the garlic, mustard and milk. Mix with a hand blender and serve.

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