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’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!
Love this Catherine, and will see if I can fit a CP into my PC. Knives terrify me...
Quick curry sauce, added cold chicken to simmer, jasmine rice several times, once for a Bee Wilson Japanese style supper with prawns, avo, pickled ginger wasabi etc, lots of soups: mushroom, fridge, buttery tom, leek&parsnip; mushroom risotto, chicken stock, spuds for sautéing, roasting or mashing, dhansak (Claire Thomson’s recipe), soaking dried fruit for Xmas cakes, cabbage, broccoli, reheating frozen block of ragu, one pot pasta. Fruit, apple and quince for crumbles (D’s fave) He’s been upside down busy, and I have been up to my neck in medlar making time, so speed and ease the order of the day, plus freezer stash... xx
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.
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!
This week I used your easy peeling tip on my smallest remaining CP squash. Amazing. A quarter made a yummy dhansak in the PC, using Claire Thomson’s recipe. The remaining flesh is wedged and now open frozen before zipping into a freezer bag. The tea towel survived the experience, and I enjoyed prepping the glorious squash rather than feeling fearful of accidentally amputating a finger, or worse!! Happy New Year.
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.
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’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!
Love this Catherine, and will see if I can fit a CP into my PC. Knives terrify me...
Quick curry sauce, added cold chicken to simmer, jasmine rice several times, once for a Bee Wilson Japanese style supper with prawns, avo, pickled ginger wasabi etc, lots of soups: mushroom, fridge, buttery tom, leek&parsnip; mushroom risotto, chicken stock, spuds for sautéing, roasting or mashing, dhansak (Claire Thomson’s recipe), soaking dried fruit for Xmas cakes, cabbage, broccoli, reheating frozen block of ragu, one pot pasta. Fruit, apple and quince for crumbles (D’s fave) He’s been upside down busy, and I have been up to my neck in medlar making time, so speed and ease the order of the day, plus freezer stash... xx
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....!
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.
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!
This week I used your easy peeling tip on my smallest remaining CP squash. Amazing. A quarter made a yummy dhansak in the PC, using Claire Thomson’s recipe. The remaining flesh is wedged and now open frozen before zipping into a freezer bag. The tea towel survived the experience, and I enjoyed prepping the glorious squash rather than feeling fearful of accidentally amputating a finger, or worse!! Happy New Year.
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.