PORK & GREENS WITH ORANGE & CHILLI
Serves 4–6 (See above)
“THIS IS A SHOWSTOPPER OF A casserole – IT’S A BIT OF A PERUVIAN AND CHINESE fusion IN TERMS OF FLAVOUR AND IS QUITE SOUPY” CATHERINE PHIPPS
1 tbsp groundnut oil
1kg pork osso buco or ribs or 750g pork shoulder or belly pork, diced (see tip)
1 onion, thickly sliced
5 garlic cloves, grated or crushed 30g piece ginger, grated
1 star anise
1 tsp Chinese 5 spice
1 tbsp tomato puree
1–3 tsp hot chilli paste or sauce,
according to taste
2 tbsp dark soy sauce
Juice of 2 oranges 1 bunch of coriander, stems and leaves separated
400g greens, such as broccoli, sprouting broccoli, pak choy (bok choy)
Sea salt and freshly ground black
pepper
TO SERVE
Black rice (see variations) Sesame oil or chilli oil Spring onions, shredded
2. Return the pork to the cooker and turn over to coat with the spices, then add the soy sauce, orange juice and coriander stems. Season with salt and pepper.
3. Close the lid and bring up to high pressure. Cook for 30 minutes, then remove from the heat and allow to drop pressure naturally. Remove the meat and keep warm. If the contents of the pot are looking very fatty, skim. Place the greens on top, bring up to high pressure and then remove from the heat and fast release.
4. Serve spooned over the rice with plenty of the broth. Drizzle with sesame or chilli oil and sprinkle with the coriander leaves and shredded spring onions.
TIP: You can use most cuts of pork for this casserole. On the bone will give the most flavour, but diced pork shoulder or even belly pork will work really well, just make sure you brown them very well and be prepared to skim for fat at the end.
VARIATION: Use Italian black rice. Cook for 20 minutes at high pressure and allow to drop pressure naturally. >
1. Heat the oil in your pressure cooker and add the meat. Sear on all sides to get some good colour, then remove from the cooker. Add the onion, garlic and ginger. Fry for a minute or two, then stir in spices, tomato puree and chilli paste or sauce.
HOT & SOUR FISH CURRY
See recipe on page 156
HOT & SOUR FISH CURRY
Serves 4 (See page 155)
Fish
Zest and juice of 1 lime
1 tsp Kashmiri chilli powder 1 tsp ground turmeric
Sea salt and freshly ground
black pepper
600g firm white fish fillets, skinned and cut into large chunks 1 garlic clove, crushed
1 tsp coconut oil, to garnish 12 fresh curry leaves, to garnish A few sprigs of coriander,
to garnish Sauce 1 tbsp coconut oil
1 onion, finely sliced
1 tsp mustard seeds
3 garlic cloves, crushed or grated 15g piece ginger, grated
1 tsp ground turmeric
1 tsp Kashmiri chilli powder
¼ tsp ground cinnamon
150g fresh tomatoes, pureed
or finely chopped
400ml coconut milk
1 tsp concentrated tamarind paste
1. Firstly, put the lime zest and juice, chilli powder and turmeric in a bowl with 1 teaspoon of salt and plenty of ground black pepper. Add the fish and turn over gently until completely covered, then add the garlic and just enough water to cover. Leave to marinate while you prepare the sauce.
2. Heat the coconut oil in your pressure cooker. Add the onion and cook on a medium heat until starting to change colour. Add the mustard seeds and keep cooking until they pop. Add the garlic, ginger and spices and stir for a further minute. Add the tomatoes, coconut milk and tamarind paste. Season with salt.
3. Close the lid and bring to high pressure. Adjust the heat until it is just high enough to maintain pressure, then cook for 3 minutes. Allow to drop pressure naturally.
4. Drain the fish, then add this to the sauce. Either close the lid and bring up to low pressure, then immediately remove from the heat to drop pressure naturally, or leave to simmer in the sauce, uncovered, for 4–5 minutes until the fish is just cooked through.
5. Heat the coconut oil in a separate pan and add the curry leaves. Fry until they are crackling and turning brown. Serve the curry garnished with the curry leaves and coriander.
BLUEBERRY BUNDT CAKE
Serves 6–8 (See opposite)
Cake
Cake release spray (optional) 75g butter, softened, plus extra
for greasing (optional)
100g caster or light soft
brown sugar
Zest of 1 lemon
100g plain flour, plus extra
for dusting (optional) ½ tsp baking powder
1 egg
75g sour cream or yoghurt 75g blueberries
Icing (optional)
1 tbsp blueberries 1 tbsp lemon juice 150g icing sugar
1. Coat the inside of your bundt tin with cake release spray or butter and flour, tapping off any excess flour.
2. Cream the butter, sugar and lemon zest together until very soft and aerated. Add the flour, baking powder, egg and sour cream or yoghurt and combine. Fold the blueberries into the cake batter, then scrape into the prepared tin. Cover the tin with baking paper or foil and seal with string or a large elastic band.
3. Put 2cm water in the pressure cooker and balance the bundt tin on a trivet or steamer insert. Close the lid and bring up to high pressure. Cook for 35 minutes, then allow to drop pressure naturally. Alternatively, for a very slightly lighter cake, steam for 15 minutes at no pressure, then at 30 minutes high pressure, natural release. Turn out onto a wire rack to cool.
4. For the icing, put the blueberries into a saucepan with the lemon juice and heat until the berries burst. Push through a sieve, then add the liquid a teaspoon at a time to the icing sugar until you have the right consistency. Drop spoonfuls of icing on top of the cooled sponge, allowing them to glide down the side.
TIP: This can be served warm as a pudding or cold as a cake and I’ve given an icing option accordingly. The quantities of this recipe are for a 16cm–17cm bundt tin; you can also use it to make 6 little steamed puddings in ramekins or pudding basins instead.
VARIATION: For a Lemon & Raisin Rum Syrup version, swap the blueberries for 100g raisins. Put these in your pressure cooker with 100ml golden rum. Bring up to high pressure and remove from the heat to drop pressure naturally. Leave to cool and add in place of the blueberries. Make the icing by mixing the icing sugar with 1 teaspoon of lemon zest, 1 teaspoon of rum with a few drops of warm water.
“THE FLAVOUR OF THIS fish curry DOESN’T SUFFER IN ANY WAY – THE MARINADE AND pressure cooking OF THE SAUCE ENSURES THIS” CATHERINE PHIPPS
BLUEBERRY BUNDT CAKE