I must admit I don’t ever peel Crown Prince (I’ve been lucky enough to have Jane’s too 🧡) for extra fibre, but I do like the idea of cooking it whole, not least because cutting into them raw with my big chef’s knife is quite scary!
Since your last newsletter I’ve cooked for the dog (always), made a strange soup with Crown Prince gochujang paste and noodles, speedy mashed potatoes, your easy lamb curry and the next night your kitcheree to have with the left over lamb. Very nice!
I inevitably burnt the tomato on the base of the curry (yes I deglazed and brought it up to full steam as fast as possible so- still tasted gorgeous) but that holds no fear for me since discovering that boiling up a teaspoon or so of oxygen bleach and leaving for half an hour leaves the pressure cooker shiny as new :)
I’ll also add that it was a final lump of a bought Aylsham CP, after several much more happy meals, in dire need of using. And my first post-Covid stagger into the kitchen - in case Jane thinks I was abusing her special Eastgate ones!
I’ve had an IP for years but don’t use it very often. So, inspired by your Substack I bought a Kuhn rikon 3.5l at a v good price in their sale. Its first outing was a lentil and potato stew from their recipe book. I was thrilled with the machine - such an improvement on my old and v noisy jiggly pressure cooker. The IP now lives in the cupboard under the stairs for occasional outings to bulk cook pulses for the freezer. And the gleaming Kuhn is permanently on my stove. So thank you. Really enjoying this stack and your books. (Vegetarian adventurous cook, single person household).
I have batched cooked sofrito and onion/garlic/ginger for the freezer. I used an ice cream scoop to portion it out which worked really well. Everyone is ill with the unmentionable so the aroma of this cooking has been (hopefully) restorative and I can now create pretty much anything without much effort. I’ve bought a whole duck for this weekend and now deciding how to cook it!
Over the last week my IPs have been in use for bulk cooking mince, onions, carrots and gravy mix for pies and just eating straight with green veg, scotch broth soup, a beef skirt, tomato and root veg stew served with spelt. Tomorrow it will be Thai green chicken curry and tonight the potatoes for fish cakes.
My scrag end of lamb was luscious enough to pick off the bones after 30 minutes ( with a tomato and olive sauce ) … and I’ll be freezing most of your lentil soup recipe for a sick friend…
Very useful idea. I wonder if it would work with quinces, which i find very hard work to prepare. I have successfully borrowed an idea from a Sarah Raven recipe in which the quinces are wrapped individually in foil and part baked in the oven but might try them in my pressure cooker.
That would definitely work - not sure about the timings to cook them right through as they go soft very quickly - but foil definitely slows it down and makes it more even.
This is brilliant! I’ve always put butternut squash and the like in the oven for half an hour to make them easy peelers, never thought of the pressure cooker!
Just cooked nigellas chocolate fruit cake using your pressure cooker fruit cake instructions. Also made Christmas puddings (bit late but one will save to next year) currently making candied peel from Clementines - half using your instructions from a Facebook post where you keep boiling and chucking the water away until doing sugar syrup on stove for 40 mins, I have swapped this out for a 10 min sugar syrup high pressure - fingers crossed. If it works might begin saving all my orange peelings. Would love any tips on candied peel as we are just getting to citrus season.
If you look at my Christmas pudding post, there is a recipe in there for speeding up the process of making candied with a pressure cooker. But I’ve never thought to do the sugar syrup but in the pressure cooker because it is partly about reduction. I should try it - see if the thinner sugar syrup works in terms of preserving. I guess the other thing that could be done is changing the ratios of the sugar syrup so it has less water at the outset. Please report back, I would love to know whether your 10 min pressure cook with the syrup works!
That is the method I used just swapped the simmer for 40 mins to 10 mins pressure - took lid off at end and allowed to reduce with residual heat. This thickened the syrup up. Have strained (saving syrup for something!) and I am drying on a radiator. Sprinkled with sugar on parchment paper . I was only using the waste from some delicious Clementines which had all been eaten up yesterday. Kept peel in a sealed pot to cook next morning. But would be great if could be used time and again xx
I must admit I don’t ever peel Crown Prince (I’ve been lucky enough to have Jane’s too 🧡) for extra fibre, but I do like the idea of cooking it whole, not least because cutting into them raw with my big chef’s knife is quite scary!
Since your last newsletter I’ve cooked for the dog (always), made a strange soup with Crown Prince gochujang paste and noodles, speedy mashed potatoes, your easy lamb curry and the next night your kitcheree to have with the left over lamb. Very nice!
I inevitably burnt the tomato on the base of the curry (yes I deglazed and brought it up to full steam as fast as possible so- still tasted gorgeous) but that holds no fear for me since discovering that boiling up a teaspoon or so of oxygen bleach and leaving for half an hour leaves the pressure cooker shiny as new :)
Crown Prince and gochujang good, not sure about the noodles unless it was brothy!
Let’s just say that a) it wasn’t brothy and b) it was edible but probably not entering my repertoire
😬
I’ll also add that it was a final lump of a bought Aylsham CP, after several much more happy meals, in dire need of using. And my first post-Covid stagger into the kitchen - in case Jane thinks I was abusing her special Eastgate ones!
I’ve had an IP for years but don’t use it very often. So, inspired by your Substack I bought a Kuhn rikon 3.5l at a v good price in their sale. Its first outing was a lentil and potato stew from their recipe book. I was thrilled with the machine - such an improvement on my old and v noisy jiggly pressure cooker. The IP now lives in the cupboard under the stairs for occasional outings to bulk cook pulses for the freezer. And the gleaming Kuhn is permanently on my stove. So thank you. Really enjoying this stack and your books. (Vegetarian adventurous cook, single person household).
Thank you for sharing! I’m very happy that you have found the pressure cooker that works best for you.
I have batched cooked sofrito and onion/garlic/ginger for the freezer. I used an ice cream scoop to portion it out which worked really well. Everyone is ill with the unmentionable so the aroma of this cooking has been (hopefully) restorative and I can now create pretty much anything without much effort. I’ve bought a whole duck for this weekend and now deciding how to cook it!
Hope everyone gets better soon. A bit of a lurgy household here still too.
Ooh, good hack, I also have one of Jane's Crown Prince's as mine all failed. HAD one of Jane's CP. I did it the old fashioned way....!
Ha! you are much hardier than me, Annie!
Over the last week my IPs have been in use for bulk cooking mince, onions, carrots and gravy mix for pies and just eating straight with green veg, scotch broth soup, a beef skirt, tomato and root veg stew served with spelt. Tomorrow it will be Thai green chicken curry and tonight the potatoes for fish cakes.
My scrag end of lamb was luscious enough to pick off the bones after 30 minutes ( with a tomato and olive sauce ) … and I’ll be freezing most of your lentil soup recipe for a sick friend…
Very useful idea. I wonder if it would work with quinces, which i find very hard work to prepare. I have successfully borrowed an idea from a Sarah Raven recipe in which the quinces are wrapped individually in foil and part baked in the oven but might try them in my pressure cooker.
That would definitely work - not sure about the timings to cook them right through as they go soft very quickly - but foil definitely slows it down and makes it more even.
This is brilliant! I’ve always put butternut squash and the like in the oven for half an hour to make them easy peelers, never thought of the pressure cooker!
Just cooked nigellas chocolate fruit cake using your pressure cooker fruit cake instructions. Also made Christmas puddings (bit late but one will save to next year) currently making candied peel from Clementines - half using your instructions from a Facebook post where you keep boiling and chucking the water away until doing sugar syrup on stove for 40 mins, I have swapped this out for a 10 min sugar syrup high pressure - fingers crossed. If it works might begin saving all my orange peelings. Would love any tips on candied peel as we are just getting to citrus season.
If you look at my Christmas pudding post, there is a recipe in there for speeding up the process of making candied with a pressure cooker. But I’ve never thought to do the sugar syrup but in the pressure cooker because it is partly about reduction. I should try it - see if the thinner sugar syrup works in terms of preserving. I guess the other thing that could be done is changing the ratios of the sugar syrup so it has less water at the outset. Please report back, I would love to know whether your 10 min pressure cook with the syrup works!
That is the method I used just swapped the simmer for 40 mins to 10 mins pressure - took lid off at end and allowed to reduce with residual heat. This thickened the syrup up. Have strained (saving syrup for something!) and I am drying on a radiator. Sprinkled with sugar on parchment paper . I was only using the waste from some delicious Clementines which had all been eaten up yesterday. Kept peel in a sealed pot to cook next morning. But would be great if could be used time and again xx
Nice work! Hope the medlar making is going well xx