A Perfect Pantry

The Australian Women’s Weekly, Pressure Cooking, RRP $39.95, available where all good books are sold and online at www.awwcookbooks.com.au Photographer: Ian Wallace

** This Competition has now finished, thank you to all who participated! **
The two lucky winners for this competition were: Jackie and Joanne Kennedy

The Kambrook team were very excited to receive The Australian Women’s Weekly Pressure Cooking cookbook to make a couple of their recipes in our Pressure Cooker.  We decided to try:

• Butter Chicken
• Chocolate Self-Saucing Pudding

Yum, right!

I have only ever made my Mum’s steamed chocolate pudding, which is baked in the oven in a water bath. The water bath creates steam inside the oven, whereas the pressure cooker does this automatically. For the pressure cooker, we made our puddings in mugs so that we could hang onto the handles as we scooped into the delicious gooey mess. I only wish we had of had some vanilla ice cream on hand!

The butter chicken was so simple to make and filled the kitchen with the most aromatic smells. We cooked rice in another pressure cooker for serving up, and topped the meal with fresh coriander. Unfortunately, we couldn’t get our hands on any chicken marylands so we used thighs with the bone in which worked just as well. There was a bit of left over sauce that we were considering just pouring over the rice as a meal because it was that good.

Here are the Recipes

BUTTER CHICKEN

Prep + Cook time 40 minutes 

Serves 4

INGREDIENTS

• 4 chicken marylands (1.4kg)
• 1 tablespoon lemon juice
• ½ cup (140g) yogurt
• 5cm (2 inch) piece fresh ginger (25g), grated
• 2 teaspoons garam masala
• 1 tablespoon vegetable oil
• 40g (1½ ounces) butter
• 1 medium brown onion (150g), chopped finely
• 4 cloves garlic, crushed
• 1 teaspoon each ground coriander, cumin, cinnamon and hot paprika
• 2 tablespoons tomato paste
• 410g (13 ounces) canned tomato puree
• ½ cup (125ml) chicken stock
• 2 tablespoons honey
• ¹⁄³ cup (80ml) pouring cream
• ½ cup loosely packed fresh coriander (cilantro) leaves

DIRECTIONS

1. Combine chicken, juice, yogurt, ginger and garam masala in large bowl. Heat half the oil and half the butter in 6-litre (24-cup) pressure cooker; cook chicken, in batches, until browned. Remove from cooker. (NB: Use the ‘SAUTÉ’ function on the Kambrook pressure cooker to cook the chicken in batches)
2. Heat remaining oil and butter in cooker; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Return chicken to cooker with paste, puree, stock and honey; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.
3. Depressurise the pressure cooker; remove lid. Stir in cream; season to taste. Serve chicken sprinkled with coriander.

NUTRITIONAL COUNT PER SERVING : 58.1g total fat (23.5g saturated fat); 3403kJ (814 cal); 23.5g carbohydrate; 48.7g protein; 4g fibre

TIPS. If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze.

SERVING SUGGESTION:   Serve with steamed basmati rice.

CHOCOLATE SELF-SAUCING PUDDING

Prep + Cook time 30 minutes 

Serves 4

INGRIDIENTS

• 45g (1½ ounces) butter
• ¹⁄³ cup (80ml) milk
• ½ cup (110g) caster (superfine) sugar
• ²⁄³ cup (100g) self-raising flour
• 1 tablespoon cocoa powder
• ¹⁄³ cup (75g) firmly packed light brown sugar
• 1 tablespoon cocoa powder, extra
• 1 cup (250ml) boiling water

DIRECTIONS

1. Grease four 1-cup (300ml) ovenproof dishes. (NB: Kambrook team used 250ml coffee mugs)
2. Melt butter with milk in medium saucepan. Remove from heat; stir in caster sugar then sifted flour and cocoa. Divide mixture between dishes.
3. Sift brown sugar and extra cocoa into small bowl; spoon over pudding mixture in dishes. Carefully pour the boiling water over mixture. Cover dishes tightly with foil. Place 1½ cups (375ml) water in 8-litre (32-cup) pressure cooker. Place dishes in cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 12 minutes. (NB: 4 x 250ml mugs fitted perfectly into our 6L pressure cooker, and we reduced 375ml water in pressure cooker bowl to 250ml)
4. Depressurise the pressure cooker; remove lid. Remove dishes from cooker. Stand puddings 5 minutes before serving.

NUTRITIONAL COUNT PER SERVING: 10.8g total fat (6.9g saturated fat); 1584kJ (379 cal); 65.2g carbohydrate; 4g protein; 1.1g fibre

TIPS: If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze.

SERVING SUGGESTION: Serve puddings with ice-cream or drizzled with a little thickened (heavy) cream.

Now for the WINNING part

The lovely people at The Australian Women’s Weekly are giving two (2) lucky readers the chance to win one of their Pressure Cooking cookbooks. All you have to do is answer this simple question in the comments section of this blog post: What would you cook in the pressure cooker?

Two (2) lucky winners will be selected and each will win their very own copy of The Australian Women’s Weekly, Pressure Cooking, RRP $39.95, available where all good books are sold and online at www.awwcookbooks.com.au

Photographer: Ian Wallace

Remember, we will be showcasing, trialling and giving away a new cookbook each month, so keep checking back for future giveaways.

Please note:

• Only one entry per person
• Open to Australian residents only
• Two (2)winners will be selected by Kambrook
• The winners will be contacted by email and Kambrook reserves the right to announce the winners on our online site https://aperfectpantry.com.au
• This competition will run from 9am 15^th  April 2013 to 12pm 21^st April 2013

Click here for full Terms & Conditions.

IF YOUR ENTRY EXCEEDS 25 WORDS YOU WILL BE DISQUALIFIED FROM WINNING!