So good that even my fussy-pants Murphy asked for seconds!
A few weeks ago, I attended a Bloggers Brunch and did some schmoozing. I was instantly attracted to the Kambrook stand – not only because Milla couldn’t get her grubby little hands on a cake-pop quick enough, but I am a sucker for a kitchen gadget that may or may not make my hectic life a little less hectic. As most people are aware, I have a right-hand man called Frank, (the Thermomix) who lives on my bench-top, and is used multiple times daily. He is a star. His only fault – he is not super good at super moist, tender meat. That’s his ONLY fault.
So – back at the Kambrook stand, and I see a shiny new-fangled thing – an electric Kambrook Express Pressure Cooker. Oh my gosh – remember those things? Grandma had one that would sit on the electric hotplate and whiz, rattle, snort and jump around, until WHOOSH – it expelled a large amount of air rather like one of Grandpa’s farts – often smelling quite similar (UGH), and Grandma would heap a pile of rather unsavoury mush on my plate, and then demand I eat EVERY. LAST. MORSEL. This new machine looked nothing like I remember a pressure cooker to look, and anything that can cook me a tender piece of meat in less than an hour is AWESOME! Anyway – Kambrook were lovely enough to offer me a one of their new electric Pressure Cooker Express machines to trial and concoct speedy meals with.
With that in mind, I thought I would undertake a challenge, and cook with EPC (he has no name yet – I need one with a certain amount of ‘oomph’) over a week, to see if it really was Express and saved me time, whilst producing delicious food. This coming week is the week. I have had a couple of experimental forays into the world of Pressure Cooking, and whilst there have been no Grandfather-like farts (only mildly disappointed!), there have been some pretty good meals!]
Let me start with my BEST CHICKEN SOUP EVER.
I have been hunting for a chicken soup recipe for a long time. One that wasn’t too salty, no tinned stuff, full of good natural produce. I never did find the perfect recipe, instead I made up my own. It’s pretty darn good if I may day do myself!
The EPC is pretty cool in that it has a few settings – one of which is saute – which makes for a great one-pot-wonder dish. Win. Win.
Let’s go with this.
- 2 x the best quality free range chook breasts you can get your hands on
- a carrot
- a stick of celery
- ½ and onion
- splash of olive oil
- salt and pepper to taste
- 1.5L of hot water or stock (if using just water, you may wish to add stock powder)
- fresh tomato
- Turn on pressure cooker to saute and allow to heat up
- Dice the onions, celery and carrot
- Heat a splash of olive oil in the pressure cooker
- Saute onions, carrot and celery four a couple of minutes
- Lay chook breasts on top
- Add water/stock, salt and pepper
- Securely attach lid to cooker
- Cancel the saute function and press ‘soups/curry’ (or whatever setting you need to have your pressure cooker cook under pressure for around 30 minutes).
- The pressure cooker will now spend time bringing itself up to pressure, which may take up to 20 minutes. Once it is up to pressure, the time will start counting down.
- When the timer hits zero, depending on your pressure cooker, you may need to manually release the pressure, or it will automagically do it for you. Mine can do either. If I am in a rush, I manually release the pressure using a wooden spoon and a pot holder (to protect myself from the steam) – be super careful of the air escaping.
- Either way – you can keep your dish warm for up to four hours – ACE!
- Once pressure is released, take out the gorgeously tender chicken breasts, and shred with a fork
- Add the shredded chicken back into the Pressure Cooker,and stir gently
- Serve some delicious soup into your favourite bowl and sprinkle with a little diced tomato, avocado and fresh coriander (and extra salt and pepper if you wish!)
It was as good as it looks, and I have made it twice since!
ANYWAY….. this week coming is going to be filled with cooking posts from me – so hold onto your hats, and join me in my Easy Speedy cooking week!
Check out the next posts in this series: