A Perfect Pantry

• Serves – 3 meals for 4+ people
• Cooking time total – 3 hours
• Triangles – 30 mins
• Curry – 30 mins
• Soup – 15 mins
• Whole chicken – 1 hour 5 mins – including time to build pressure

To cook the whole chicken

Ingredients

• 1 x 2kg whole chicken
• 1 tbsp. vegetable oil
• Salt and pepper
• 1 brown onion, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 1 stick celery, roughly chopped
• 2 cloves garlic, roughly chopped
• ½ cup white wine
• 1 tbsp. vegetable oil
• Salt and pepper
• 1L water

Directions

1. Rinse the chicken inside and out well and pat dry with paper towel.
2. Rub 1 tbsp. oil, salt and pepper onto the chicken skin.
3. Using your Pressure Express Digital Pressure Cooker, select the ‘SAUTÉ’ setting then press the ‘START/CANCEL’ button to commence cooking process. Allow to pre-heat for 5 minutes.
4. Add the whole chicken – breast side down and seal all over.
5. Remove the chicken and set aside.
6. Add the onion, carrots, celery and garlic, saute for 5’00”. Deglaze with the white wine.
7. Place the water and chicken to the pressure cooker bowl.
8. Securely place and seal the lid onto the pressure cooker. Select the  ‘POT ROAST’ setting and press ‘START/CANCEL’ button. Allow to cook. (Select the ‘SOUPS/STEWS’ setting manual Kambrook Pressure Cooker). Allow to cook until pre-set cooking display time is complete.
9. To avoid a cloudy stock, allow the pressure to release itself, if time allows. Should time not allow - Release the pressure from the pressure cooker by turning the pressure release valve to the right.
10. Once the pressure is released, carefully remove the lid, remove the chicken and place into a large bowl to cool enough to touch.
11. Strain the stock through a large sieve to remove the larger pieces and then through a smaller fine cloth. Let sit for a while and then skim the scum from the top of the stock with a ladle.
12. With gloves on, pull the meat from the chicken, and separate into 3.
13. This is to allow the allocation of the meat for each recipe.
14. Clean the pressure cooker for further recipes.

Sweetcorn, chicken noodle soup (Serves 4-8)

Ingredients

• 6 cups chicken stock
• 2 eggs
• 1 tbsp. soy sauce
• 1 x 410g tin creamed corn
• 1 x tin 420g corn kernels, strained and rinsed
• 3-4 packets of 2 minute noodles, cooked – seasonings discarded
• 1 cup shredded chicken breast 2 shallots, thinly sliced

Directions

1. Place the stock back into the clean pressure cooker bowl and bring up to a light simmer – if scum comes to the surface, remove using a ladle.
2. Mix together the egg and soy sauce and whisk to combine.
3. Using a fork to move the stock add the egg / soy mixture and continually move the stock so that the egg cooks into strips as it hits the hot liquid.
4. Add the creamed corn, corn kernels, shredded chicken breast and cooked noodles and stir through.
5. Serve into serving bowls and garnish with sliced shallots.

Easy green curry chicken (Serves 4)

Ingredients

• 1 tbsp. vegetable oil
• 1/3 cup green curry paste
• 1 tbsp. fish sauce
• 1 tsp. brown sugar
• 600ml coconut milk
• 2 cup frozen winter vegetables – carrots, cauliflower, beans
• 1 ½ cup chicken meat, shredded

Directions

1. Using your Pressure Express Digital Pressure Cooker, select the ‘SAUTÉ’ setting then press the ‘START/CANCEL’ button to commence cooking process. Allow to pre-heat for 5 minutes.
2. Add the oil and curry paste to the pressure cooker bowl and continuously stir for 4 minutes. Deglaze with the fish sauce and add the sugar. Add the coconut milk and bring to a light simmer.
3. Add the vegetables and shredded chicken.
4. Ideally, serve with rice.

Chicken, spinach and fetta filo triangles (Makes 16)

Ingredients

• 1 tbsp. vegetable oil
• 1 brown onion, finely chopped
• 4 cloves garlic, crushed
• 1 zucchini, grated
• 1 sprig thyme, leaves kept and the stick discarded
• 1/8 tsp. ground cumin
• 300g baby spinach
• 1 cup chicken meat, finely chopped
• 1 tsp lemon zest
• 100g fetta, grated
• 12 sheets of filo pastry
• 100g butter, melted
• 1 tbsp. sesame seeds

Minty yoghurt

• ½ cup natural yoghurt
• ¼ cup chopped mint
• 1 tsp. lemon juice
• Salt and pepper

Directions

1. Using your Pressure Express Digital Pressure Cooker, select the ‘SAUTÉ’ setting then press the ‘START/CANCEL’ button to commence cooking process. Allow to pre-heat for 5 minutes.
2. Add the oil to pressure cooker bowl and add the onion, garlic, zucchini, thyme leaves and cumin. Saute for 5 minutes or until transparent. Press the ‘START/CANCEL’ to cancel the SAUTE function. Remove the onion mixture and put into a large bowl.
3. Microwave the spinach until wilted and place into a clean tea towel and squeeze out the excess moisture. Shred the spinach and add to the onion mixture. Add the chicken, lemon zest and fetta. Season with salt and pepper.
4. Filo pastry tip –Place a dry tea towel with a damp tea towel on top of that over the filo pastry whilst making triangles. The pastry dries out quickly, so it needs to be covered.
5. Lay one sheet of filo pastry out and brush with melted butter. Lay another sheet of filo pastry on top and brush with melted butter. Lay another sheet of filo pastry on top and turn the pastry so that it is horizontal.
6. Cut into 4 strips and place ¼ cup of chicken spinach mixture on each strip of filo pastry. Fold the corner over to form a triangle. Continue to fold over until the strip of filo is depleted and in the form of a triangle. Brush the outside with butter, sprinkle with sesame seeds and set aside into a container lined with greaseproof paper. Cover whilst continuing to make the remainder of the triangles.
7. To cook the filo triangles – Pre-heat your KAMBROOK electric frypan on dial 6 for 3 minutes. Add the triangles to the frypan. Cook on each side for 5-10 minutes or until desired colour is reached. Serve with minty yoghurt.
8. To make the minty yoghurt – mix together the yoghurt, mint, lemon, salt and pepper.