Pressure Cooker Creamy Roasted Red Pepper Soup

Pressure cooker creamy roasted red pepper soup. Delicious vegetable soup cooked in pressure cooker.An excellent soup recipe for vegetarians!

• 1/4 cup (60 g) unsalted butter
• 1 large white onion,peeled and chopped
• 16 oz (480 ml) jar roasted red pepper,drained
• 2 large russet potatoes,peeled and cubed
• 1 jalapeno pepper,seeded
• 1 teaspoon Worcestershire sauce
• 4 cups (1 L) chicken or (for vegetarians)vegetable broth
• 2 cups (500 ml) heavy (double) cream
• salt to taste

1. Melt unsalted butter in pressure cooker over medium-high heat.
2. Add chopped onion,reduce heat to low,and cook,stirring,for 2-3 minutes or until it begins soften.
3. Add peppers,cubed potatoes, jalapeno,Worcestershire sauce and broth.
4. Close pressure cooker and set burner heat to high.
5. When pressure cooker reaches high pressure,reduce heat to low and set timer to cook for 6 minutes.
6. Remove pot form the heat and open pressure cooker with quick release method.
7. Puree soup in pressure cooker,using immersion blender.
8. Season to taste with salt.
9. Stir in heavy cream and simmer over low heat for 5-10 minutes.Do not boil.
10. Serve pressure cooker roasted red pepper soup immediately.

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 Shanks

Slow cooker wine-braised beef shanks.Very delicious and easy beef recipe cooked in slow cooker.

• 1 cup (250 ml) dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 3 cloves garlic,peeled and chopped
• 1 teaspoon kosher salt
• 1 cup (250 g) sliced mushrooms
• 4 beef shank cross cuts
• 2 leeks,quartered lengthwise and cut crosswise
• 2 cups (500g) sliced carrots
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water
• For Gremolata:1/4 cup (60 g) fresh parsley leaves
• 1 tablespoon grated lemon zest
• 1 clove garlic,peeled and finely chopped

Cooking Method:

1. In a slow cooker,combine dry red wine,tomato paste,basil,marjoram,garlic and salt.
2. Mix well.
3. Add sliced mushrooms,top with beef shank,leeks and carrots.
4. Cover slow cooker and cook on low-heat setting for 8-9 hours or until beef is for tender.
5. Remove cooked beef with vegetables from slow cooker and transfer to serving dish.
6. For sauce,pour cooking liquid into small saucepan.Skim off fat.
7. In a small mixing bowl,combine all-purpose flour and cold water.Mix until smooth.
8. Stir in a little of cooking liquid.
9. Stir flour mixture into cooking liquid in saucepan.
10. Cook,stirring over medium heat about 3 minutes or until mixture bubbles and thickens.
11. Spoon over beef and vegetables.
12. For Gremolata:Finely chop parsley and lemon zest.Mix well with chopped garlic.
13. Sprinkle over meat and vegetables.

Slow Cooker White Chicken Chili

Slow cooker white chicken chili. Chicken with vegetables,herbs and spices cooked in slow cooker.

Makes 8 servings

• 6 skinless chicken thighs
• 1 large yellow onion,peeled and chopped
• 2 cloves garlic,peeled and finely chopped
• 14 1/2 oz (435 ml) can chicken broth
• 1 teaspoon freshly ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 2 cans (15 oz (450 ml)) each great northern beans,rinsed and drained
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Cooking Method:

1. In a slow cooker,combine onion,garlic,broth,cumin,oregano,salt and red pepper sauce.
2. Mix well and stir in chicken.
3. Cover slow cooker and cook on low-heat setting for 4-5 hours.
4. Remove cooked chicken from slow cooker.
5. Using 2 forks,remove bones and shred meat into pieces.
6. Return chicken pieces to slow cooker.
7. Stir in beans,lime juice and cilantro.Cover slow cooker and cook on low-heat setting for a further 15-20 minutes or until beans are hot.

Slow Cooker Dijon Pork Chops

Makes 4 servings

• 10 3/4 oz (325 ml) can condensed cream of mushroom soup
• 1/4 cup (60 ml) dry white wine
• 1/4 cup (60 ml) Dijon-style mustard
• 1 teaspoon dried thyme,crushed
• 1 clove garlic,peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 5 medium potatoes,cut into slices
• 1 medium yellow onion,peeled and sliced
• 4 pork loin chops 3/4 inch thick

Cooking Method:

1. In a large mixing bowl,combine soup,dry white wine,Dijon mustard,thyme,garlic and black pepper.Mix well.
2. Stir in potatoes and onions.
3. Transfer mustard mixture to slow cooker.
4. Arrange pork chops over mixture.
5. Cover slow cooker and cook on low heat setting for 7-8 hours.

Slow Cooker Spicy Spareribs

• 4 pounds (1.9 kg) pork baby back ribs,cut into one rib portions
• 2 cups (500 ml) bottled picante sauce
• 1/2 cup (125 ml) clear honey
• 1 tablespoon quick-cooking tapioca
• 1 teaspoon freshly ground ginger

Cooking Method:

1. Preheat broiler.
2. Arrange pork ribs in a single layer on the unheated rack of a broiler pan.
3. Broil 6 inches (15 cm) from the heat for about 10 minutes or until brown,turning once.
4. Transfer broiled pork ribs to slow cooker.
5. In a medium mixing bowl,combine remaining ingredients.Mix well and pour honey mixture over ribs in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 6-7 hours.
7. Skim fat from honey sauce.
8. Serve sauce over cooked ribs.

Slow Cooker Cider-Glazed Gammon

• 4 1/2 pounds (4 kg) smoked middle gammon joint,soaked overnight
• 2 small yellow onions,peeled
• 30 whole cloves
• 3 bay leaves
• 10 peppercorns
• 2/3 cup (160 ml) medium-dry cider
• 3 tablespoons brown sugar
• For Cranberry Sauce:
• 3 cups (360 g) fresh cranberries
• 1 cup (180 g) caster sugar
• freshly squeezed juice of 2 clementines
• grated rind of 2 clementines
• 2 tablespoons port

Cooking Method:

1. Drain smoked gammon and place in slow cooker.
2. Stud the onions with 6 of cloves and add to slow cooker together with bay leaves and peppercorns.
3. Pour over cold water to cover gammon.
4. Cover slow cooker and cook on high-heat setting for 1 hour.
5. Open the lid of slow cooker and skim off any scum form surface.Recover and cook for a further 4-5 hours.
6. Check once during cooking and skim the surface.
7. Using a slotted spoon,remove cooked gammon from slow cooker and place in a roasting pan.Allow to stand for 15 minutes until cool enough to handle.
8. Meanwhile,prepare the glaze.In a small pan,combine cider and brown sugar.heat gently,stirring,until sugar dissolved.
9. Reduce heat to low and simmer for 5 minutes to make a sticky glaze.Remove from the heat,set aside and allow to cool for a few minutes.
10. Preheat oven to 450 F (225 C). Using a pair of scissors, snip the string of gammon and carefully slice of the rind a thin even layer of fat over the meat.
11. Using a sharp knife,score the fat into a neat diamond pattern.Press a clove into the center of each diamond and spoon over the glaze.
12. Bake in preheated oven for 25 minutes or until fat is brown.
13. Remove baked gammon from the oven and set aside until ready to serve.
14. Prepare the Cranberry Sauce:Clean slow cooker,then add all ingredients for cranberry sauce.
15. Coon,uncovered,on high-heat setting,stirring, for 20 minutes until sugar has dissolved.
16. Cover slow cooker and cook on high-heat setting for a further 1 1/2-2 hours or until cranberries are tender.
17. Remove cooked cranberry sauce from slow cooker and transfer to a serving bowl.
18. Serve cranberry sauce with cider-glazed gammon.