I am a massive fan of baked potatoes, if there is a choice between chips and baked potato, baked potato wins every time! But there’s a problem. Cooking them is always way too difficult (well too long, but that's difficult to me).
Then i realised I can totally cook them in my pressure cooker! It takes 10 mins and the result is amazing fluffy jacket potatoes! I pop mine in a hot oven for a few mins after to crisp up the skins, but that's just me! When i was a kid my most favourite thing my dad made me where his jacket potatoes, these totally brought back the nostalgia. Top with whatever you desire, my favourite toppings are baked beans, cheese and sour cream.
For the pressure cooker i recommend Click Here
Potatoes, how eve many you want, roughly the same size
Insert the steamer rack into the pressure cooker. Add 1 cup of water into the pressure cooker. Add pricked potatoes, Shut the lid and lock it.
Click the steam button (or manual if you don't have a steam function) and set the time to 10 minutes.
Once cooking completes let the pressure valve release.
Open the lid and eat the potatoes or put them in a pre-heated 200'c oven to crisp up. Load them up with toppings and serve.
I love when foodies send me their recipes! My good friend Lauren who is a keen fisherman loves to cook her catches and boy does she catch some extreme fish!. She has sent me her Thai red fish & squid curry. Looks delish Lauren! To see laurens catches click here.
40 Dry Red Chillies
8CM Piece of Ginger (Peeled)
1 Stalk of Lemon Grass
4 Coriander Root Bunch
2 Heaped Tablespoon of Shrimp Paste
8 Cloves of Peeled Garlic
8 Kaffir Lime Leaves
2 Largish Shallots
3/4 Cup of Water
5 tins Coconut Cream
2 Tablespoons of Palm Sugar
Vegetables of choice
Firm flesh fish of choice
6 Small Squid Tubes, skinned
To Serve - rice, birds eyes chillies, fried shallots and a quick salad of bean sprouts, coriander and spring onions with a squeeze of lemon juice.
To make chilli paste
Soak chillies in hot water for 3-5 minutes, drain and add all ingredients to a blender, combine until smooth.
Paste will last 5 days in the fridge sealed or can be frozen in ice cubes and will last a few months in the freezer
To make Curry
In a large pot heat a few tablespoons of vegetable oil
Add 4-5 heaped tablespoons of curry paste and cook until fragrant (1-2 minutes)
Add 5 tins of coconut cream and 2 tablespoons of palm sugar (or brown sugar) heat on low for 1-2 hours stirring occasionally
Add vegetables of choice 10 minutes before serving (I used canned baby corn, whole water chestnuts and fresh green beans), bring back up to a simmer
Add a firm flesh fish of choice (cut into 3cm cubes) I used Spangled Emperor (approx 2kg of fillets, skinned and de-boned) submerge under the curry and bring back up to a simmer before turning to low, I cook for a max of 5 minutes but check my fish to make sure it is only just cooked through
Add squid (I used 6 small tubes, skinned) 2 minutes before fish is ready
Serve with whatever you like, i've done rice, birds eyes chillies, fried shallots and a quick salad of bean sprouts, coriander and spring onions with a squeeze of lemon juice.
The first time i tried prawn toast was at a restaurant in Bali, I've always had a kind of phobia of eating prawns, maybe it was the shell or the eyes that put me off, until i tried this prawn toast and ever since that day i order it if its on the Chinese menu.
Prawn toast is essentially blitzed up prawns and egg whites on bread and deep fried until golden and crispy. It is so delicious and my kids love them too. I use my thermocook & induction cooker to make these, but a food processor and deep fryer works the same.
3 Slices Day Old Bread
125g Prawns, raw and shelled
1/2 teaspoon Ginger, crushed
1 Egg White
1/2 teaspoon Cornflour
1/2 teaspoon Soy Sauce
1 Tablespoon Sesame Seeds
Thermocook & Induction Cooker Method:
With the froothie induction pressure cooker turn the knob to closed leaving the lid open, set to deep fry setting at 185'c.
As oil is heating add prawns, ginger, egg white, cornflour and soy sauce to your thermocook ( or food processor) and blitz for 10 secs/speed 5 ( for a smoother paste keep blitzing).
Spread 2 tablespoons of prawn mixture onto the bread, cut the crusts off and slice into 4 squares. Press each square into the sesame seeds. Fry the bread squares in the oil until golden.
I have always been a fan of garlic sauce (sorry husband) and i never seem to get it right at home, until today! I use my thermocook for this but you can do the same in saucepan.
This sauce has the perfect balance of garlic and cream and reminds me of the sauce i always have with my meals when i'm at a restaurant.
2 Tablespoons Butter
2 Tablespoons Garlic, crushed
1 Tablespoon Cornflour
1/2 teaspoon Salt
1 teaspoon Parsley (optional)
Add butter and garlic to your thermocook bowl heat for 3 mins/ 100'c/ speed 3. Add cornflour, cream and salt and cook for a further 7 mins/ 100'c/ 8 mins. Stir in parsley before serving.
Note: For a thicker sauce cook for a further few minutes.
Chicken and bacon in a smokey BBQ sauce, whats better? This slow cooked bowl of goodness is great served over mash with some steamed greens or a i like it, in a brioche bun! I make this recipe in my Induction Pressure-Cook Pro Multi Cooker on the slow cook low setting.
3 Large Chicken Breasts
250g Bacon, sliced into strips
1/2 Cup BBQ Sauce
1/4 Cup Tomato Sauce
2 Tablespoons Worcestershire Sauce
1 Heaped Tablespoon Brown Sugar
1 Heaped teaspoon Garlic, crushed
1/4 teaspoon Paprika
1/2 teaspoon Mustard Powder
1/2 Cup Sweetcorn (optional)
Heat a little oil in a frying pan over a medium heat. Add the chicken and the bacon and cook until browned. Whilst they are cooking add the rest of the ingredients to the slow cooker, mix well and add 1/4cup water. Add the sealed chicken and bacon to the slow cooker, cover and cook on low for 4hrs.
Induction Cooker Method:
To brown the chicken turn the knob to closed, leaving the lid open and set to deep fry 185'c. then follow the above instructions. Select the slow cook low setting to cook.
If you were to tell me that you could bake a cake in a pressure cooker i wouldn't of believed you, until today!
I was so surprised by how fluffy and light this sponge cake turnt out. I use my Induction Pressure-Cook Pro Multi Cooker from Froothie as it has a cake setting, which is awesome. This is just a basic sponge but you can flavor it in any way you wish.
200g Butter, softened
170g Caster Sugar
2 teaspoons Vanilla Extract
3 eggs, lightly beaten
185g Self Raising Flour
110g Plain Flour
Using an kitchen-aid with the paddle attachment (or electric beaters) beat the butter, sugar and vanilla together until light and creamy. Add the beaten eggs gradually, beating well after each addition. Sift the flours together, add the four and the milk to the butter mixture alternatively.
Spoon the mixture into the Induction Pressure-Cook Pro Multi Cooker and set to cake in the menu, set timer for 45 mins and press start. Once time is up let cake cool for 5 mins before removing and placing onto a wire rack to completely cool.
Serve plain or with fresh cream and berries.
A awesome beef stew, perfect for these cold nights. I use my Froothie Induction Pressure-Cook Pro Multi Cooker. This machine makes cooking a breeze.
500 Beef, diced into chunks
Plain flour to dust
2 Tablespoons olive oil
1 large Onion, peeled and roughly chopped
1 Clove Garlic, minced
2 Carrots, sliced
100mls Red Wine
2 Tablespoons Tomato Paste
1 Tin Chopped Tomatoes
1 cup Peas
1 Cup Corn
8 Small Potatoes, diced and chopped
1/2 Litre Beef Stock
Lightly dust beef with flour. Heat oil in the pressure cooker and seal beef until browned. Place on a plate a set aside.
Place onions, garlic and carrots in the pressure cooker and sauté for 2 minutes, or until onions are soft and brown. Add red wine. Stir for 2 minutes , scraping the bottom of the pan for any brown bits. Reduce liquid by half. Put beef back in the pressure cooker. Add in tomato paste, mixing well to coat the beef. Add in tinned tomatoes, peas and corn; Stir. Check the liquid in the pressure cooker. Add just enough stock to cover the beef and veggies. Cover the pressure cooker and bring to high pressure. Set to 40mins. Release pressure. Carefully open the lid. Season and serve with a few slices of buttered bread.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.