Avalon Bay Electric Pressure Cooker Product Guide
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Exhaust. Wait until the pressure has reduced and the safety release function allows you to open the lid.
Remove the pork, cover with foil, and set aside. Remove the apricots and set aside. Press the Brown
function. Bring the remaining sauce to the boil uncovered until thickened. Stir in the mustard and add
the apricots. Slice the pork loin across the loin and arrange. Serve with the sauce.
Electric Pressure Cooker, Beef and Lamb Recipes
Osso Bucco
Ingredients (Serves 4)
4 veal shanks (approx. 1i’2kg)
1tbsp olive oil
60g prosciutto
125ml dry white wine
250ml chicken stock
2 sprigs of fresh thyme
1 large carrot, diced
1 onion
2 garlic cloves
1 celery, diced
375g canned roma tomato
2tsp dried oregano
Salt and pepper
Method Slow Cook
Open the lid, press the Brown button, and then press Start. Season the shankpieces. Heat the oil and
add the veal in batches, cook until browned or around 5 minutes then remove and set aside. Add the
onion and garlic and sauté for 2-8 minutes. Then add the carrots, celery and prosciutto and cook for a
further 5 minutes. Add the wine and stir, making sure to get the brown bits off the bottom of the pot.
(Do not use any metal utensils when cooking). Add the canned tomato and heat for another 5 minutes.
Add the shankpieces, stock, thyme and oregano and stir gently. Bring to boil and press the Slow Cook
button, set 6 hours on the timer and then Start. Close the lid and make sure that the pressure-limiting
valve is set on Exhaust. Once finished open the lid. Let the food sit in the cooking pot for another 15
minutes to cool. Ready to serve.
Method Pressure Cook
Open the lid and press the Brown button and then press Start. Season the shankpieces. Heat the oil and
add the veal in batches, cook until browned 5 minutes then remove and set aside. Add the onion, garlic,
and sauté for 2-3 minutes. Add the carrots, celery and prosciutto and cook for a further 5 minutes. Add
the wine and stir making sure to get the brown bits off the bottom of the pot. (Do not use any metal
utensils when cooking). Add the canned tomato and heat for another 5 minutes. Add the shankpieces,