Do you watch Masterchef Australia?
I was never a fan of the pressure cooker until I watched the contestants use it and how quickly a piece of tough meat turns into melting morsel of delight. I have heard good and bad things about the pressure cooker. And I was still not convinced about the final flavour of the dish. And then an opportunity came up for me to try out a few items that is sold on Kitchenware Direct. The choice was simple. Send me a pressure cooker to trial. Please and thank you
Silly photo of my reflection when taking the photo of my new kitchen gadget.
I opted for the stove top version after seeking advice of other food bloggers. Most of them swear by the stove top. Here are a couple of of the reasons why:
- I’d go stovetop, but I’ve never had an electric one. My guess is that you can’t put an electric one in the sink to rapidly depressurise it, and they heat up much slower
- Stove top is also good to use as a spare pot (without clamping the lid on and pressurizing). Plus no electrics so it should have a longer life
Another valid point for me is that this particular pressure cooker is dishwasher friendly and also it does not have the super long handles like most pressure cookers and thus make it easier to store.
This was the first meal that I cooked after I returned from Singapore. Mister had been living off instant noodles, fried foods and crappy takeaways. I did feel a little pressure when cooking the goat ragu. I wanted it to be good. Actually, I wanted it to be great!
The goat is from 2V Boer Goats. They are the new kid on the block at the Collingwood farmers market. I bought 3 different cuts before I hurried back to Singapore. The initial plan was to make another round of Sup Kambing. After having a fair bit of spicy foods back home, I thought something different will be nice. And I have wanted to make goat ragu for the longest time ever.
Goat seems to quite an underrated meat here. I am pretty sure it will pick up as I am starting to see it more and more in restaurant menu. I better cook and eat more of it before it gets too popular and the prices go up and up. As with the cheap off cuts that is no longer really cheap.[print_this]
- 1.3kg goat meat of various cuts
- 2 medium carrots, diced
- 4 celery sticks, diced
- 1 onion, diced
- 20g of butter
- 11/2 cans of diced tomatoes cans of diced tomatoes
- 500ml of chicken stock
- 4tbsp of olive oil
- 6 – 8 portions of home made pappardella (The recipe here is only for 4 portions – just adjust accordingly)
- salt and pepper
- generous grating of Percorino
- Place 2tbsp of oil in the pressure cooker and brown salt and pepper seasoned goat meat. Once brown, remove and set aside
- Add rest of oil into the pressure cooker, turn down the heat. Add prepped onions, celery and carrots and slowly saute them till soft
- Add the goat meat back into the cooker. Combine. Then add the canned diced tomatoes and chicken stock. Season. Give it a good stir. Put on the top and allow it to cook for the next 45mins (This timing may vary with different cookers. Please check the manual)
- I used the quick cooling method. I just placed the pressure cooker under a cold running tap, made sure the saftey valve is in the down position before turning the top
- Cook the home made pappardella in hot and salty boiling water. It should take about 30seconds
- Stir the pasta through the hot ragu. Grate generous lashing of Percorino. Grind a touch more black pepper and serve immediately
I am loving this new gadget. It makes cooking really quick, easy and convenient. @cloudcontrol has recently acquired one from his parents and have made pho broth with it. It was delicious.
I am surprise to see in the recipe book provided that I could make desserts like bread & butter pudding, rice pudding and even risotto in this pressure cooker? Hmmm… what should I cook next? Please give me some ideas