Heat the oil in the open pan.
Fry the vegetables and then the meat.
Remove any excess fat.
Stir in the tomatoes, Worcestershire sauce, herbs and stock.
Close the lid and bring to full pressure.
Use pressure level 2.
Cook for 10 minutes.
Turn the pressure selector to the steam release position or place the pressure cooker under cold running water.
Open the lid.
Blend the corn flour with a little water.
Stir into the meat.
Bring to the boil, stirring, until the meat thickens.
Serve with potatoes, rice or pasta.

 

Beef Stroganoff

Serves 4 ppl
Preparation time: 15 min
Cooking time: 25 min

Ingredients
800g (1 3/4 lb) beef fillet;
50 g (2 oz) onions;
3 tbsp vegetable oil;
500g (1 lb) button mushrooms;
juice of half a lemon;
1 tsp caster sugar;
250 ml (8 fl oz) single cream;
1 tsp mustard;
salt, pepper

Casserole function.
Cut the meat into thin strips of 0.5 cm thick.
Peel and chop the onions.
Heat oil in the Astucio on position 3 and cook the meat. When the meat is brown, remove and keep aside, then set the thermostat to the position 2.
Put onions and mushrooms in the Astucio.
Cook them for 10 mins.
Add the lemon juice and caster sugar. Season.
Stir well and add the meat then pour over the cream and simmer slowly for 10 mins on position 2.
Add the mustard and stir.
Serve immediately.

Braised Turkey with Vegetables and Brandy

Serves 4 ppl
Preparation time: 15 min
Cooking time: 15 min

Ingredients
4 turkey portions (skinned)
40g(1 1/2 oz) butter
1 carrot
1 onion
30 ml (2 tbsp) brandy
300 ml (1/2 pt) chicken stock
2.5 ml (1/2 tsp) dried mixed herbs
salt and pepper.

Peel and slice the carrots and onions. Heat the butter in the open pan. Brown the turkey pieces on all sides.
Remove from pan. Brown the carrots and onions. Place the turkey portions on top. Pour in the brandy and liquid. Sprinkle over the herbs, salt and pepper. Close lid and set pressure selector to level 2. Bring to pressure and cook for 12-15 minutes depending on size of the pieces. Turn the pressure selector to the steam release position or place the cooker under cold running water. Use the cooking liquid to make gravy or a sauce.

Cajun Chicken with Chunky Salsa

Serves 4 ppl
Preparation time: 35 min
Cooking time: 20 min

Ingredients
4 chicken breast fillets
1 teaspoon cracked black pepper
2 tablespoon finely chopped fresh oregano
2 teaspoon paprika (not hot paprika)
1 teaspoon dried chilli flakes
2 cloves garlic, crushed
2 teaspoons olive oil

For the chunky salsa:
2 medium tomatoes, coarsely chopped
1 small red onion, coarsely chopped
1 medium size green pepper, coarsely chopped
2 tablespoons coarsely chopped fresh coriander
2 teaspoons olive oil
2 tablespoons fresh lime juice

Remove the skin from the chicken breast fillets Mix all the marinade ingredients together in a large bowl. Toss the chicken to coat in the mixture. Cover and refrigerate for 15 minutes Meanwhile make the chunky salsa. In a bowl mix all the vegetables and chopped herbs together. Make a dressing using the olive oil and lime juice, pour over the salsa and combine. Cook the chicken in a lightly oiled Tefal non-stick frying pan for about 15-20 minutes until it is cooked through and piping hot. Serve the chicken with the salsa