Pressure Cooker by Australian Women's Weekly

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  • White bean and chorizo soup

    • Jejune on November 26, 2013

      This is a very simple recipe, but extremely tasty! A family favourite in our house.

  • Braised lamb shoulder with borlotti beans

    • RogerP on July 04, 2021

      I think the full can of tomatoes suggested would be overpowering; better with less or with fresh tomatoes. Add as little water as you can get away with: the dish produces too much sauce.

  • Corned beef

    • digifish_books on May 21, 2015

      I used a 1.4 kg piece of reduced-salt ('heart smart') corned silverside with approx. 2.5L of water to just cover the beef in my 8L pressure cooker. As the recipe is for a 6L cooker with 1.5L of water I should probably have increased the amount of veg and vinegar, herbs, etc. to allow for extra water. I did add 4 cloves, which were not in the recipe. The cooking times were spot on - 45 mins. once up to pressure (low-moderate heat), then 15 mins. standing after pressure release. The beef was lovely, served simply with mash, steamed greens and horseradish cream.

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  • ISBN 10 1742450644
  • ISBN 13 9781742450643
  • Published May 02 2011
  • Format Paperback
  • Page Count 120
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd

Publishers Text

Most of us remember our mothers or grandmothers cooking in a pressure cooker - it always seemed to have a slight edge of danger. Now with new, modern pressure cookers, both stove-top and electric, the danger may have diminished, but the speed and convenience that once made them such a kitchen necessity is being rediscovered. Most foods cook in about a third of the time of conventional cooking methods and the dishes that are produced are tender and luscious. Soups, stews, curries, pie fillings, and steamed puddings all cook beautifully in a pressure cooker and, best of all -- we've triple-tested them to make sure the recipes are foolproof.

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