Mushroom Pasta Sauce; Poultry; Burmese Chicken Curry - AEG precision EPC 6000 Owner's Handbook Manual

chutney to taste.
Serve with pasta sprinkled with grated
Parmesan cheese.

MUSHROOM PASTA SAUCE

Recipe by Silwood School of Cookery
Serves 4
olive oil, for frying
1 onion, finely chopped
2 cloves garlic, crushed
500g mushrooms, sliced (one type
or a mixture)
100ml white wine
250ml cream (may be replaced with
250ml milk)
250ml milk
40ml cornflour, slaked in 50ml milk
or water
salt and black pepper, to taste
15ml parsley, chopped
1 Select Sauté and sauté the onion in a
little olive oil until soft.
2 Add garlic and mushrooms. Select High
Pressure and set the timer for 2 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Add white wine. Select Sauté and reduce
until the wine has almost evaporated.
4 Add cream and milk and bring to the
simmer, still on Sauté function. Add slaked
cornflour and simmer until thick. Season
well and add parsley.
Serve with pasta topped with Parmesan
cheese and sprinkled with Italian parsley.

BURMESE CHICKEN CURRY

Recipe by Silwood School of Cookery
Serves 4
olive oil, for frying
2 onions, chopped
2 cloves garlic, finely chopped
40ml fresh ginger, grated
a little red chilli, finely chopped
seeds from 6 cardamom pods
10ml turmeric
20ml paprika
10-15ml Thai red curry paste
2 small lemons
1 tin coconut cream
(400g)
1 tin chopped tomatoes
sea salt, to taste
8 chicken thighs, with or without
skin
To serve
Coriander, lemon wedges, Basmati rice,
popadoms, chutney, cucumber mixed
with yoghurt and mint.
1 If the chicken has skin on, select Sauté
and brown the skin in a little olive oil. Set
aside.
2 Sauté the onion in a little oil until soft.
Add the garlic, ginger and chilli.
3 Crush cardamom seeds with a mortar
and pestle or chop with a knife. Add with
the turmeric, paprika and curry paste to
the onion. Sauté for another couple of
minutes.
4 Peel and segment the lemons. Add the
segments, coconut cream, tomatoes and
a little salt to the spice mixture, and stir
them in well. Bring to the boil and simmer
for 5 minutes.
5 Add chicken to the curry. Select High
Pressure and set the timer for 20 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
18

POULTRY