April 2, 2018 / Lyn Jones / 0 Comments
serves 6
1 cl garlic, crushed
1 large onion, diced
3 rashers bacon, diced* try pork hocks instead
140g can tomato paste
4 cups chicken stock
3 stalks celery, diced
1 carrot, sliced
310g can butter beans
3/4 cup uncooked macaroni
1/2 tsp oregano
1 Tab chopped parsley
salt & pepper to taste
parmesan cheese – to serve
Heat cooker, add garlic, onion & bacon. Fry gently for 2 mins.
Add tom. paste, mix well – cook one minute.
Add stock, stir well, then add the remaining ingredients.
Cover and bring cooker to pressure – when regulator starts a steady rocking motion, reduce heat. Cook 10 mins. Reduce pressure quickly, serve immediately – garnished with the parmesan.
Note: Nice but everything was too salty, probably because of bacon, stock, can of beans and the cheese.
June 4, 2017 / Lyn Jones / 0 Comments
serves 4
Ingredients
2 tbs olive oil
1kg lamb forequarter chops
1 large onion, sliced
1 red capsicum, sliced
1 clove garlic, crushed
1.5 cups beef stock
1/2 cup red wine
2 tbs tomato paste
1/2 tsp mixed herbs
salt & pepper
200g potatoes, cut into chunks
1/4 cup chopped parsley
420g can cannelli beans, drained
1. Heat half of the oil in a heavy casserole pot. Add chops a few at a time and cook until well browned. Remove all chops from pot.
2. Heat remaining oil, add onion, capsicum & garlic to pot; cook 2 mins. Stir in combined stock, wine & tomato paste, scraping base of pan to remove sediment. Season with mixed herbs, salt and pepper. Return chops to pot. Cover and simmer over a low heat for 20 mins.
3. Add potato pieces to pot, re-cover & cook 10 mins. Stir in beans, cook 5 mins.
4. Spoon into deep plates, sprinkle with parsley. Serve with crusty bread & steamed green beans.