Another lovely red cabbage dish - thank you. Electrician, who hasn’t finished, off work for Christmas, so at last a couple of days to try out more pc cooked dishes.
Hey - Happy Christmas! I love your blog & am super excited to try my pudding tomorrow - done per your recipe, but used black cherry spiced rum. Could you give some guidance for doing gravy? I pre made some with chicken & froze to boost it, but like the idea of using the PC rather than the roasting tray on the hob!
Well, if you've already made it, it will defrost super quick and have a flavour boost if you put it in the pressure cooker. It is more about the stock. I make my gravy as usual, deglazing the pan with a little flour, then wine to make a roux, then I add all the stock and stir to make sure the pan is clean, transfer to the pressure cooker with the pan juices, and cook for 5 mins at high pressure. If you are worried about using the flour - and some pressure cookers are more temperamental about this - make a little beurre manie - stir equal quantities of flour and butter together, then when you have pressure cooked your gravy, add it a little at a time until you get the thickness you want. It can all be done in a saucepan, of course, but I like the speed and flavour of pressure cooking.
How long do you pressure cook potatoes and parsnips for prior to roasting? Just wondering if I can do them together? Also thinking I could pc sprouts and the sauté with chestnuts etc.
Ps Love MPC - it’s helped my first few months as an IP owner!
Re the potatoes and parsnips - I do in the steamer basket. It depends on your pressure cooker but I usually find that zero minutes fast release is enough for you to be able to fluff them up. If it isn’t just bring up to pressure again. You can do together if you have a big enough pressure cooker. The parsnips do soften quicker so put them on top.
For sprouts - there are 2 ways to do it. Sauté first on a high heat and then add the chestnuts and cook at HP for 1 minute for al dente, 1.5 minutes for slightly softer, fast release. You can see an example of this method in MPC. Or you can par steam for 1 minute fast release and then sauté. I hope that helps!
I’m reading between Xmas and New year and just back from the Lake District. I took my pc to reheat the pudding I took up. I’m cooking a turkey crown for us now we are back home and used the pc again to make stock for the gravy from saved giblets in the freezer. I’m getting much more confident but need to push myself to use it more. The Baked apples on Insta looked amazing and I think that is on the cards for the weekend. I hope you have had an enjoyable Xmas and wishing you a wonderful New Year
I just made the red cabbage braise. Really delicious, although I subbed a bit of sugar for the dates.
That was quick! Very glad you like it - and yes, it doesn't really matter what you use for sweetness. I sometimes add honey.
Another lovely red cabbage dish - thank you. Electrician, who hasn’t finished, off work for Christmas, so at last a couple of days to try out more pc cooked dishes.
Hey - Happy Christmas! I love your blog & am super excited to try my pudding tomorrow - done per your recipe, but used black cherry spiced rum. Could you give some guidance for doing gravy? I pre made some with chicken & froze to boost it, but like the idea of using the PC rather than the roasting tray on the hob!
Well, if you've already made it, it will defrost super quick and have a flavour boost if you put it in the pressure cooker. It is more about the stock. I make my gravy as usual, deglazing the pan with a little flour, then wine to make a roux, then I add all the stock and stir to make sure the pan is clean, transfer to the pressure cooker with the pan juices, and cook for 5 mins at high pressure. If you are worried about using the flour - and some pressure cookers are more temperamental about this - make a little beurre manie - stir equal quantities of flour and butter together, then when you have pressure cooked your gravy, add it a little at a time until you get the thickness you want. It can all be done in a saucepan, of course, but I like the speed and flavour of pressure cooking.
The pudding sounds great!
Thanks a lot, will try the PC for gravy! I asked for your modern PC book and a PC last year for Christmas, thanks for the advice 🤩
How long do you pressure cook potatoes and parsnips for prior to roasting? Just wondering if I can do them together? Also thinking I could pc sprouts and the sauté with chestnuts etc.
Ps Love MPC - it’s helped my first few months as an IP owner!
Re the potatoes and parsnips - I do in the steamer basket. It depends on your pressure cooker but I usually find that zero minutes fast release is enough for you to be able to fluff them up. If it isn’t just bring up to pressure again. You can do together if you have a big enough pressure cooker. The parsnips do soften quicker so put them on top.
For sprouts - there are 2 ways to do it. Sauté first on a high heat and then add the chestnuts and cook at HP for 1 minute for al dente, 1.5 minutes for slightly softer, fast release. You can see an example of this method in MPC. Or you can par steam for 1 minute fast release and then sauté. I hope that helps!
Thank you Catherine that’s really helpful.
I’m reading between Xmas and New year and just back from the Lake District. I took my pc to reheat the pudding I took up. I’m cooking a turkey crown for us now we are back home and used the pc again to make stock for the gravy from saved giblets in the freezer. I’m getting much more confident but need to push myself to use it more. The Baked apples on Insta looked amazing and I think that is on the cards for the weekend. I hope you have had an enjoyable Xmas and wishing you a wonderful New Year