Pressure Cooker Chicken Coconut Curry

Pressure cooker chicken coconut curry.Chicken breasts with vegetables,coconut milk,curry powder and mango chutney cooked in pressure cooker.Delicious!

• 4 tablespoons olive oil
• 3 pounds (1.45 kg) boneless and skinless chicken breasts,cut into strips or cubes
• 1/2 pound (240 g) yellow onion,peeled and diced
• 1/4 cup (60 g) curry powder
• 14 oz (420 ml) can unsweetened coconut milk
• 1 cup (250 g) mango chutney,pureed in food processor
• 1/4 cup (60 g) chopped green onions,for garnish
• pinch of salt

Cooking Method:

1. Preheat 2 tablespoons olive oil over medium high heat in pressure cooker.
2. Working in a batches,lightly brown cubed chicken until no longer pink inside.
3. Remove cooked chicken from pressure cooker and transfer to a plate.
4. Add remaining 2 tablespoon olive oil to pressure cooker along with onion.Cook,stirring,until soft,for 5-8 minutes.
5. Stir in curry powder and cook until fragrant.
6. Shake well can of coconut milk and pour into curry mixture.
7. Season with salt and stir in mango chutney.
8. Return cooked chicken to pressure cooker.Close and lock the lid.
9. Set burner heat to high.When pressure cooker reaches high pressure,reduce to low.
10. Set burner cook to 5 minutes.
11. Remove pot from the heat.
12. If curry is to thick,add more coconut milk and simmer to heat through.
13. Sprinkle with green onions and serve.

Cooking Method:
For the Bourbon Sauce:

1. In a small saucepan,combine all sauce ingredients.
2. Mix well and bring to a simmer over low heat.
3. Simmer,stirring,occasionally,for about 5-6 minutes.

Slow Cooker Wine-Braised Beef Short Ribs

• 6 pounds (2.9 kg) beef short ribs,fat trimmed
• 1/2 cup (125 g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (80 ml) olive oil
• 2 large yellow onions,peeled and chopped
• 2 medium carrots,peeled and chopped
• 1 stalk celery,chopped
• Dijon mustard
• 8 cloves garlic,peeled and halved
• 1 teaspoon dried herbes de Provence,crushed
• 14 1/2 oz (435 ml) diced tomatoes,undrained
• 1 cup(250 ml) reduced-sodium beef broth
• 1 cup (250 ml) Beaujolais wine
• 2 tablespoons cornstarch
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a plastic bag,combine all-purpose flour,1/2 teaspoon salt and 1/4 teaspoon black pepper.Mix well.
2. Add beef ribs,a few at a time,and shake well to coat.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Working in a batches,brown ribs on all sides. Remove browned ribs from the skillet and transfer to slow cooker.
5. Drain and discard all but 2 tablespoons drippings from skillet.Add onions,carrots and celery and cook,stirring,for 10-15 minutes or until tender.
6. Stir in Dijon mustard and herbes de Provence.Cook,stirring,for a further 2 minutes.
7. Remove vegetable mixture from the skillet and transfer to slow cooker.Stir in tomatoes,beef broth and wine.
8. Cover slow cooker and cook on low-heat setting for 8-10 hours.
9. Using a slotted spoon,remove cooked ribs and vegetables from slow cooker,reserving a cooking liquid, and transfer to serving platter.
10. Cover cooked ribs and vegetables with aluminum foil and keep warm.
11. For the sauce,skim fat from reserved cooking liquid,measure 3 cups (750 ml) cooking Discard the remaining cooking liquid.
12. In saucepan, combine 3 cups (750 ml) cooking liquid and cornstarch.Cook,stirring,over medium-high heat until thickened and bubbly.
13. Cook,stirring,for a further 2 minutes.
14. Season to taste with salt and black pepper.
15. Pour sauce over beef ribs and vegetable and serve.

Oven Baked Pesto Chicken

Oven baked pesto chicken.Chicken breasts with pesto sauce,tomato and mozzarella cheese cooked in oven.Very easy and delicious chicken recipe!

• 1/4 cup (60 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons olive oil
• 6 boneless and skinless chicken breasts
• 2 cups (500 ml) pesto sauce
• 6 tomato slices
• 6 mozzarella cheese slices

Cooking Method:

1. Preheat oven to 350 F (180 C).
2. In a small mixing bowl,combine dry ingredients.Mix well and set aside.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Dredge chicken breasts in flour mixture and place in skillet.
5. Brown chicken for 2 minutes (1 minute per side).
6. Remove from the skillet and transfer on a greased baking dish.
7.  Pour pesto sauce over chicken breasts and cover with aluminum foil.
8. Bake in preheated oven for 40 minutes or until chicken breasts are tender.
9. Uncover baked chicken breasts and top each chicken breast with tomato slice.
10. Place mozzarella slice over tomato.
11. Place under the broil and broil until cheese is melted.
12. Remove oven baked pesto chicken from the broiler and serve immediately.

Ingredients:

• olive oil
• 1 cup (250 g) sliced mushrooms
• 8 rashers lean bacon,sliced
• unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/3 cup (350 ml) milk
• 1 cup (250 g) cooked chicken,chopped
• 13 oz (400g) tinned tomatoes,drained and chopped
• 1 teaspoon dried mixed herbs
• lasagna sheets
• 1 cup (250 ml) Greek yogurt
• 1 large egg,beaten
• 2 tablespoons grated Parmesan cheese
• sea salt and freshly ground black pepper

Cooking Method:

1. Heat olive oil in a sate pan.
2. Add sliced mushrooms and bacon and cook,stirring,for 5-8 minutes.Remove from the heat and set aside.
3. melt butter in a heavy saucepan.Add all-purpose flour and,using wooden spoon,stir well.
4. Stir in milk and bring slowly to a boil,stirring.
5. Add chicken,cooked mushrooms and bacon to the milk sauce.Stir well and season with sea salt and black pepper.
6. In a separate bowl,combine tomatoes,herbs and seasoning.Mix well.
7. Start to layer lasagna by placing some of tomato mixture in the base of ovenproof dish,followed by lasagna sheets,then by chicken mixture.
8. Continue,finishing with lasagna sheets on top.
9. In a small mixing bowl,combine beaten egg and Greek yogurt.Mix well and spread egg mixture over top of lasagna.
10. Sprinkle with grated Parmesan cheese and season with black pepper.
11. Preheat halogen oven to 400 F (200 C).
12. Place lasagna on high rack of halogen oven.Bake in preheated oven for 40 minutes.If it starts to darken on top,cover with aluminum foil.
13. Remove baked lasagna from turbo oven and serve immediately.More lasagna recipes>>>>>

Ingredients:

• 1 tablespoon unsalted butter
• 1 shallot,very finely chopped
• 1 stick celery,very finely chopped
• finely grated rind of 1/2 orange
• 1/2 cup (125 g) stoned prunes,chopped
• 1/2 cup (30 g) white breadcrumbs
• 2 tablespoons chopped fresh parsley
• grated nutmeg
• 8 oz (240 g) pork fillets,trimmed
• 6 slices prosciutto
• 1 tablespoon olive oil
• 2/3 cup (160 ml) dry white wine
• salt and freshly ground black pepper

Cooking Method:

1. In a frying pan,melt butter.Add chopped shallot and celery and fry,stirring,until soft.
2. Transfer cooked vegetables to a bowl and stir in orange rind,prunes,breadcrumbs,parsley and nutmeg.
3. Season with salt and black pepper,set aside and allow to cool.
4. Slice down the length of each pork fillet,cutting 3/4 of the way through.
5. Open out each pork fillet and lay it out on a board.
6. Cover sliced pork with plastic wrap,then gently bash with rolling pin until meat is about 1/4 -inch (5 mm) thick.
7. Arrange 3 slices of prosciutto on a board and top with one pork fillet.Repeat with remaining prosciutto and pork fillet.
8. Divide prune stuffing between pork fillets,then fold over to enclose the filling.
9. Wrap prosciutto around prune-stuffed pork fillet and secure with wooden toothpicks.
10. In a frying pan,heat olive oil.Add stuffed pork fillets and quickly brown all over.
11. Transfer browned prune-stuffed pork fillets to slow cooker.
12. Pour dry white wine into frying pan and bring to a boil.Pour boiled wine over pork fillets in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 1 hour.Switch slow cooker to low and cook for a further 2-3 hours or until pork fillets are tender.
14. Remove cooked pork from slow cooker and transfer onto cutting board.
15. Remove toothpicks from cooked meat.Cut pork into slices.
16. Arrange on serving platter.Spoon over cooking liquid and serve.More slow cooker recipes>>>>>

Ingredients:

• 3 large boneless and skinless chicken breasts
• 1 1/2 cups (370 ml) water
• 1/2 tablespoon olive oil
• 1/4 cup (60 ml) honey
• 2 tablespoons hot sriracha sauce
• 1 tablespoon ketchup
• 1/2 tablespoon all-purpose flour
• salt and freshly ground black pepper to taste

Ingredients:

• 4 boneless salmon fillets,skin on
• 2 tablespoons olive oil
• dash of ground cumin
• salt and freshly ground black pepper

Ingredients:

• 2 tablespoons brown sugar
• 3 garlic cloves,peeled and crushed
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 4 pork steaks

Cooking Method:;

1. In a mixing bowl,combine all ingredients,except meat.
2. Mix well to form a paste.
3. Dip pork steaks into the mixture.Set aside for overnight.
4. Preheat halogen oven to 500 F (250 C).
5. Place marinated steaks on the grill rack of turbo oven.Grill on both sides until done.
6. Serve balsamic steaks with baked potatoes.

Ingredients:

• 1 cup (250 ml) olive oil
• 2 cloves garlic,peeled and crushed
• 1 pound (480 g) eggplant,thinly sliced
• 2 pounds (960 g) tomatoes,thinly sliced
• 1 pound (480 g) zucchini,thinly sliced
• 4 green or red bell peppers,seeded and thinly sliced
• 1 2/3 cups (330 ml) dry white wine
• salt and freshly ground black pepper to taste

Cooking Method: 

1. Heat olive oil in a large nonstick skillet.
2. Add crushed garlic and cook,stirring,until lightly browned.
3. Add remaining vegetables and cook,stirring,until lightly browned.
4. Transfer cooked vegetables to deep,heavy saucepan,reserving olive oil.
5. Pour olive oil over vegetables and season with salt and black pepper.
6. Pour over dry white wine and simmer over low heat for 1 hour.Do not stir.
7. Serve white wine ratatouille with white or red wine.

Ingredients:

• 1 pound (480 g) stewing beef steak,cubed
• 1 2/3 oz (50 g) plain flour
• 3 teaspoons paprika
• olive oil
• 2 leeks,sliced
• 1 yellow onion,peeled and sliced
• 2 tablespoons redcurrant jelly
• 1 cup (250 ml) dry red wine
• 1 1/4 cups (310 ml) beef stock
• 1/2 cup (125 g) button mushrooms

• Cobbler:

  • 3 1/3 oz (100 g) self-raising flour
  • 1/3 cup (80 g) natural yogurt
  • 2 tablespoons olive oil
  • chopped fresh parsley

Ingredients:

• 1 pound (480 g) pork tenderloin,sliced into 1/2-inch (1.2 cm) slices
• 2 tablespoons olive oil
• 3 cloves garlic,peeled and minced
• 1/2 cup (125 ml) sweet Marsala wine
• 2 tablespoons fresh chopped parsley
• all-purpose flour

Jamaican jerk chicken.Roasted whole chicken with sweet and spicy jerk marinade.Very delicious chicken recipe.Adapted from http://www.nuggetmarket.com
 Makes 4 servings

Ingredients:

• 1 whole uncooked chicken,quartered
• Jamaican jerk marinade (see recipe below)

Cooking Method:

1.  Marinate whole chicken in jerk marinade and refrigerate for 12 hours, reserving  a quarter of the marinade for basting and dipping.
2. Preheat your oven to 400 F (200 C).
3. Roast chicken quarters in preheated oven, basting frequently for approximately 45-60 minutes or until a thermometer inserted into the thickest part reads 160 F(80 C).  
4. Serve Jamaican jerk chicken with fried plantains.More chicken recipes>>>>
   

• 6 habanero peppers
•  2 tablespoons ground allspice
•  2 tablespoons fresh thyme leaves
•  2 tablespoons brown sugar
•  1 tablespoon fresh ginger
•  7 cloves garlic,peeled chopped
•  3 medium yellow onions,peeled chopped
•  1/2 cup (125 ml) extra-virgin olive oil
•  1 cup (250 ml) distilled vinegar
•  1/2 cup (125 ml) freshly squeezed lime juice
• 1/2 cup (125 ml) Tamari sauce
• 1 cup (250 ml) freshly squeezed orange juice

Ingredients:

• 8 oz (240 g) spaghetti
• half stick unsalted butter
• 2 tablespoons olive oil
• 5 cloves garlic,peeled and finely minced
• 1/4 cup (60 g) grated Parmesan cheese
• salt
• 1 tablespoon grated cheddar cheese
• chopped fresh parsley

Ingredients:

• 1 large egg,poached
• 1 slice of bread,toasted
• 1/2 cup (125 g) green peas
• crumbled feta cheese
• extra virgin olive oil
• fresh cilantro,chopped
• salt and freshly ground black pepper,to taste

 Ingredients:

• 3 tablespoons olive oil
• 2 medium red onions,peeled and chopped
• 3 cloves garlic,peeled and minced
• 28 oz (840 g) can crushed tomatoes
•  1 cup (250 g) heavy (double) cream
• 1 bunch fresh basil,chopped
• grated Parmesan cheese for garnish
• kosher salt and freshly ground black pepper

Ingredients:

• 2 teaspoons olive oil
• 1 large yellow onion,peeled and diced
• 1 pound (480 g) boneless and skinless chicken thighs,cut into bite pieces
• 3 cloves garlic,peeled and minced
• 1/2 teaspoon crushed fennel seeds
• pinch of red pepper flakes
• 6 cups (1.5 L) homemade chicken broth
• 28 oz (840 g) can diced tomatoes
• 1 cup (250 g) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 2 cups (500 g) uncooked noodles
• 1 cup (250 g) shredded Parmesan cheese
• fresh basil for garnish

Ingredients:

• 3-4 hearts of palm,rinsed and cut into 1/4-inch ( 60 mm) thick coins
• 2 tablespoons plus 1/4 teaspoon freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil
• pinch of granulated sugar
• kosher salt to taste and freshly ground black pepper
• 1 tablespoon mayonnaise
• 1/4 teaspoon coriander seeds,toasted and ground
• 1/4 teaspoon freshly grated lime zest
• pinch of cayenne pepper
• 48 small shrimp,peeled,deveined and cooked
• 5-6 radishes,cut into 1/4 -inch (60 mm)-thick coins (you need 24 coins)
• 24 fresh cilantro leaves for garnish

Ingredients:

• 4 pounds (2 kg) boneless lamb shoulder,cut into bite-size pieces
• 1 tablespoon dried oregano
• freshly squeezed lemon juice of 1 lemon
• 5 oz (150 ml) extra virgin olive oil
• paprika
• salt and freshly ground black pepper