INCLUDES RECIPES CREATED FOR MODEL#GPC865, GPC655

Transcription

1 AIR Fryer INCLUDES RECIPES CREATED FOR MODEL#GPC865, GPC655

2 TABLE OF CONTENTS Breakfast & appetizers //// p Eggs / p. 7 Steamed Omelette / P. 9 Yogurt / p. 11 Mains and sides //// p Boiled Pork/ p. 19 Roasted Chicken / p. 21 Meatballs and Red Sauce / p. 23 Beef Stew/ p. 25 DESSERTS //// p New York Style Cheesecake / p. 35 Marble Cake / P. 37 Smoky Bacon and Bean Soup / p. 13 Spicy Chicken Soup / P. 15 Multigrain Rice / p. 27 Lemon Parmesan Risotto / p. 29 Stuffed Duck With Apples / P. 31 3

3 Breakfast & appetizers 5

4 Breakfast & appetizers Eggs Eggs Water (to cover the eggs) Add the eggs into the inner pot, add some water, close the lid. Set the Egg program, Normal mode. When the time is up, remove eggs from the pot and let it cool in cold water. 6 7

5 Breakfast & appetizers Steamed Omelette 3 Eggs 3.5 oz. Milk Butter Salt and Pepper to Taste Vegetables, Greens, Bacon - Optional To make steamed omelette in a pressure cooker, you need a mold to hold the eggs while they cook. For this we recommend using cupcake cups/molds. Prepare your omelette cups by lining the bottom of each cup with a thin layer of butter or parchment paper on the bottom of each cup. Then place the cups on a rack suitable for steaming. Crack the eggs into a mixing bowl with a pinch of sea salt and black pepper, and beat well with a fork. Stir in the milk, and mix well until the milk and eggs blend together. Pour omelettes into prepared cups. At this stage you can add vegetables, bacon, cheese or herbs to your preference. 8 Pour 2 cups of water into the cooker. Then place the rack with filled omelet cups into the cooker, and set it to steam mode. Steam for 10 minutes. Once done, remove omelettes from cooker - plate, garnish and enjoy! 9

6 Breakfast & appetizers Yogurt 4 ¼ Cups Milk Yogurt Starter 3 1/2 oz Yogurt With Active Bacterial Cultures Gently mix the milk with yogurt starter and yogurt with Active Bacterial Cultures in a big bowl. Pour the mixture in the inner pot. Close lid, press the yogurt button adjust the time to 8 hours. Plain yogurt is done refrigerate and strain if desired! Serve by adding sweeteners such as honey or maple syrup. Add fruits, granola or your favorite toppings

7 Breakfast & appetizers Smoky Bacon & Bean Soup ½ lb. Bacon 2 Medium Carrots 1 Medium White Onion 1 Stalk Celery 3 Cloves Garlic 1 tbsp Tomato Paste 2 Cups Beans 4 Cups Chicken Stock 1 Cup Water Bay Leaf Salt Pepper Thoroughly wash beans and soak in cold water for 8-10 hours before cooking. Set the pressure cooker to Saute and add the bacon. Cook until it starts to crisp, about 5-7 minutes. Then save 2 tablespoons of the grease and drain the rest. Add the bacon and reserved grease to the pot. Stir in the remaining, including the chicken stock and water. Close and lock the lid. Cook on the Beans setting, and set the timer for 40 minutes. Allow the pressure to release naturally before removing the lid. Check to make sure the beans are thoroughly cooked. Serve hot

8 Breakfast & appetizers 14 Spicy Chicken Soup 3 Chicken Breasts 3 Large Carrots 5 Stalks of Celery 1 Large Onion 5 Garlic Cloves 1 Jalapeno Pepper 8oz Tomatillos, Skin Removed and Diced 6 Cups Chicken Stock Salt, and Pepper to Taste 5 tbsp Olive Oil Set the pressure cooker to Saute and add the olive oil to the bottom of the pot. Dry the chicken breast with a paper towel and salt them. When the oil is simmering, add the chicken breast and brown them, turning once or twice, which takes about 10 minutes. Add carrots, celery, onion, garlic, jalapeno, and tomatillos and toss to combine, cooking about 8 minutes. Add the chicken stock, then close the lid. Press the Soup program for cooking. Cooking time is 5 minutes. When the tims is up, carefully quick release the pressure gauge, using tongs or another utensil to move it to Venting. Make sure to keep any exposed skin away from hot steam being released. Once the pressure has released, remove the chicken breast. When they are cool enough to handle, chop into a large dice, stir in the lime juice and add back to the soup. Serve the soup with fresh cilantro and diced avocado on top. 15

9 Mains and sides 16 17

10 Mains and sides 18 Boiled Pork 2 1/2 lb Tenderloin 3 Cloves Garlic 1 1/2 tsp Salt 1 tsp Ground Black Pepper Bay Leaf 1 tsp Rosemary 1 tsp Sage Thoroughly wash and dry the pork. Cut the pork multiple times with a sharp knife, an inch apart from each other. Wash the garlic and cut it into thin slices. Rub the meat with a mixture of spices and salt, and place the prepared garlic into the cuts in the pork. Wrap the pork in plastic wrap, and let it marinate for at least 1 hour. On the bottom of the pot, place the bay leaf, rosemary and sage. Take the meat out of the plastic wrap and transfer it to the pressure cooker, fat side down. Close the lid securely. Set the pressure cooker menu to Slow Cook. Which should be about 97 F. Set your timer for 4 hours and let cook. When the pressure cooker has finished, use the quick steam release method. Once that s done, turn off the heating element, and let the pork rest for another hour. 19

11 Mains and sides Roasted Chicken 3 1/4 lb Chicken Olive Oil Garlic Salt Pepper Pat the chicken dry with a paper towel and rub with the oil, minced garlic, salt, and pepper. Let it rest for 30 minutes. Put it into the pressure cooker pot, cook on Poultry program, using the mode More. When the chicken is done, carefully remove it from the pressure cooker pot and set on platter to serve

12 Mains and sides Meatballs & Red Sauce For the red Sauce: 2 tbsp Olive Oil 1 Small White Onion, Diced 1 Clove Minced Garlic 1/4 Cup Dry White Wine 1 x 28 oz Cans Crushed Tomatoes 1 x 14 oz Cans Tomato Sauce 2 tbsp Tomato Paste 1 tbsp Minced Fresh Oregano 1 tsp Salt For the Meatballs: ½ Pound Ground Pork ½ Pound Ground Beef ½ Cup Milk 2 Eggs,Lightly Beaten 1 Cup Plain Breadcrumbs 3 tbsp Minced Fresh Basil 2 Cloves Minced Garlic 1 tsp Salt ½ tsp Crushed Pepper The red sauce: Using Saute setting, heat the olive oil in the pot until it s shimmering. Add the onion and cook, stirring occasionally, until browned. Add the garlic and toss until fragrant, about 1 minute. Add the white wine and cook until the alcohol has dissipated, about 7 minutes. Add the crushed tomatoes, tomato sauce and tomato paste and stir till combined, then add the oregano and salt. Let the sauce simmer while you make the meatballs. If it starts to boil or splatter, press cancel to turn off the saute heat and let the sauce rest until the meatballs are added. The meatballs: Combine all meatball together in a large bowl. With wet hands, mix everything together thoroughly. Form into small balls about 1.5 wide and add to the sauce. Close the lid and cook for 5-7 minutes on Saute. When the time is up, allow the pressure release naturally. Keep your hands away from hot steam releasing. Serve the sauce and meatballs as they are, over pasta or in a sandwich

13 Mains and sides Beef Stew Trim off excess fat on the beef brisket. Thoroughly wash it and dry with paper towel. Cut the beef into inch cube 1 lb Beef brisket chunks, and generously season the beef cubes with salt and 1 tbsp Olive Ooil pepper. Heat the oil in the bottom of the pressure cooker on 3 Cups Water the Saute program. Cook the beef until it s browned on the 2 Medium Size Carrots, Chopped outside. Then choose the Meat/Stew program, add water and 1 Potato, Cubed continue cooking for another 20 minutes. Meanwhile, prepare 1 Bell Pepper, Cubed the veggies dice and slice. When the meat is done, open 2 Celery Stalks, Chopped the pressure cooker lid, combine the meat and the rest of the 1 Small Onion, Finely Chopped together, and stir thoroughly. Add salt, pepper, 2 Bay Leaves and bay leaves to taste. Stew for another 10 minutes. Cook ½ Cup Water until the vegetables are tender. After the cooking is completed, 2 tbsp Flour allow the pressure release naturally. Serve immediately with 1 tsp Salt pasta, rice or just eat it as is. ½ tsp Pepper 24 25

14 Mains and sides Multigrain Rice 2 Cups Multigrain 2 Cups Water Salt/Pepper/Spices as per your taste 2 tbsp Olive Oil Combine the grains, water, oil and salt (if used) in the inner pot. Close lid and press the Porridge key, which takes 25 minutes of cooking. After the cooking is completed, allow the pressure release naturally. Keep your hands away from hot steam releasing. Fluff with a fork. If the multigrain is a bit wet, let it rest a bit for the moisture to escape before serving

15 Mains and sides Lemon Parmesan Risotto 2 Cups Rice 1 Medium White Onion ½ Cup Dry White Wine 4 Cups Chicken Stock ½ Cup Grated Parmesan 2 Tbsp Olive Oil 1 Tbsp Butter 2 Large Lemons Set the pressure cooker to Saute and add olive oil to the bottom of the pot. Heat the oil, then add the onion. Cook until the onion has softened and is starting to brown. Add the rice and stir until the oil is absorbed, then stir in the white wine. Let the wine simmer for 7 minutes, then add the chicken stock. Zest the lemons and set the zest aside, then juice the lemons and add the juice to the pot. Close and lock the lid. Set the pressure cooker menu to Rice and cook for 6 minutes. When the time is up, let the pressure release naturally. Make sure you keep any exposed skin away from the hot steam being released. Remove the risotto from the pot immediately. and scape into a large bowl. Add the lemon zest, grated Parmesan and salt. Stir to combine. Serve hot

16 Mains and sides 30 Stuffed Duck With Apples FOR MARINADE: FOR STUFFED DUCK & 2 Cloves Garlic FILLING: 2 oz. Water 4 lb. Whole Duck 1 Lemon 3 Medium Apples 1/2 tsp Rosemary 1 tsp Oregano 1 tsp Ground Black Pepper 1 tsp Ground Bay Leaf Salt Rinse the duck in running water and pat dry with paper towel. Chop garlic finely. In a large bowl or pot, combine chopped garlic, salt, lemon juice, bay leaf, black pepper, rosemary and olive oil. Rub the duck with marinade inside and outside and let stand for 4 hours (or at least 1 hour) in a fridge, covered with plastic wrap. Turn it over occasionally to ensure better marinating. When you done marinating the duck, core and peel the apples. Cut the apple into slices and stuff the duck with them. Sew up the duck with thread. Place the metal trivet in the center of pressure cooker pot. Place the stuffed duck on the top of the trivet, and carefully pour the water into the inner pot. Set the Pressure Cook program. Cooking time set to 40 minutes hour. When the time is up, carefully quick release the pressure gauge, using tongs or another utensil to move it to Venting, making sure to keep any exposed skin away from hot steam being released. After we steamed the duck, let it dry for about an hour. Slash the skin to let the fat drain more effectively. Preheat the oven to 250 Degrees, put the duck on the grill grate over the drip pan, breast side up, and close the oven. After 20 minutes roasting, take out the duck and proud the light glaze over it (2 tbsp liquid honey, 2 tbsp water), put back to the oven. Cooking time 15 minutes. Of the finished duck, remove the thread (or toothpicks), remove with a spoon the apples, place them on a dish. Duck cut into portions pieces and place on top of the filling. Serve with roasted potato and veggies. 31

17 DESSERTS 32 33

18 DessertS New York Style Cheesecake /2 Cups Crushed Graham Crackers 1/3 Cup Melted Butter 1 Cup Cream Cheese 1/2 Cup Sugar ½ Cup Heavy Cream 1 Egg 3 Tbsp Flour 1 Tbsp Lemon Zest 1/3 Tsp Vanilla Extract Butter the bottom and sides of a closed and locked spring form pan. Combine the graham crackers and melted butter until the mixture looks like wet sand. Press into the bottom of the pan, pressing it up the sides of the pan about 1 cm high. In a large bowl blend together the cream cheese and sugar with a hand mixer on a low setting. Add the egg, heavy cream, salt and vanilla extract and continue to beat until smooth. Pour the cheesecake batter into the prepared springform pan, smoothing the form if necessary. Place the metal trivet in the center of pressure cooker pot. Place the cheesecake in the pot on the top of the trivet, and carefully pour the water around the pan. Close the lid. Set the Cake program. When the time is up, let the pressure release naturally. Carefully remove the cheesecake from the pot, using the sling to lift it up. Cool on a rack and then place the cheesecake in the fridge for 8 hours to firm up (this will prevent cheesecake from cracking). Top the cheesecake with summer berries and mint to serve. 35

19 DessertS Marble Cake FOR CAKE: 4 Eggs 1/2 Cup Sugar 1 Cup Flour 1 tsp Baking Powder 2 tbsp Cocoa 1 tsp Vanilla Extract FOR CREAM: 2 Cups Heavy Cream 1/3 Cup Confectioners Sugar 1 tsp Vanilla Extract Place eggs and sugar into a mixing bowl. Beat slowly at first then beat with an electric mixer at high speed till foamy. When adding dry - flour and baking powder, lower the speed temporarily until are combined and the batter is smooth. Reserve half the batter. Grease the pressure cooker inner pot with butter. Pour the remainder into the pressure cooker bowl. Stir cocoa into the reserved batter. Drop spoonfuls over the top of the white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it into a marble effect. Adjust the program setting to Dessert cooking time 1 hour. Once done, open the electric pressure cooker and remove the marble cake. Serve hot

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