Rosemary Roast Chicken ~ using the PHILIPS Pressure Cooker

prep time ~ 15 mins

roasting time ~ 15 mins

browning time ~ 18 mins

serves ~ 4 quarter chicken

Rosemary Roast Chicken

(using the Philips Pressure Cooker)

·       1 wnole chicken, cleaned

·       2 tsp salt

·       2 tsp ground black pepper

·       2 tsp Italian Seasoning

·       3 potatoes, cut into 6

·       4 onions, quartered

·       10 cloves of garlic

·       2 carrots, sliced

·       2 sprigs of Rosemary

1.    Place the whole chicken in the inner pot of the Philips Pressure Cooker.

2.    Smother the chicken, in and out, with the salt, pepper and Italian Seasoning.

3.    Place the potatoes, garlic, onions & carrots into the inner pot, around the chicken.

4.    Drop the Rosemary over the chicken.

5.    Press ‘CHICKEN’ and ‘START’. Turn the knob on the lid towards the ‘BAKE’ mode.

6.    After the chicken is ready, open the lid and brown the outer skin by choosing ‘CHICKEN’ of the ‘BAKE’ function.

7.    When ready, remove the chicken from the inner pot and serve.

8.    Use the same inner pot (unwashed from roasting the chicken) to make the  brown sauce.

Brown Sauce

·       2 tbsp butter

·       1 onion, chopped

·       2 tbsp plain flour

·       1  ½ cup cream

·       ½ tsp salt

·       ½ tsp pepper

·       1 tsp chicken stock

·       2 tbsp butter (if desired)

·       ½ cup of water (if needed)

1.    To make the brown sauce, use back the same inner pot of the PHILIPS Pressure Cooker inner pot where the chicken was roasted.

2.    Press the “CHICKEN’ of the “Bake’ function.

3.    Sautee’ the onions with the balance of the chicken oil,  till tender and brown.

4.    Put in the plain flour and stir briefly.

5.    Pour the cream in in a slow stream while stirring with a whisk.

6.    Season with stock, salt & pepper. Add more water if smoother consistency is desired.

7.    Put in the butter at the end, if desired.

8.    Serve over the Roast chicken.

sauces

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Thai Green Curry Chicken (paste from scratch)

Paste recipe:

• 1 tbsp coriander seeds
• 1 tsp white peppercorns
• 1/2 tsp cumin
• 1/2 cup shallots, sliced
• 5 tbsp lemongrass, sliced
• 2 tbsp galangal
• 1 tbsp cilantro roots, sliced
• 1 tbsp salt
• 1/4 cup garlic
• 1 tsp shrimp paste
• 5 kaffir lime leaves
• 15 green birds eye cili
• 5 green chillies 
• 1/4 cup water

Green Curry Recipe:

• 1/4 cup oil
• 1/2 cup fresh green curry paste
• 8 chicken pieces
• 1/2 cup coconut cream
• 2 tbsp fish sauce
• 1 1/2 cups of baby green eggplants
• 2 cups of baby round eggplants
• 5 strands of long beans, cut into 2 inch lengths (if desired)
• 8 birds eye chillies, sliced
• 1 bunch basil leaves, plucked

1. Roast the coriander, peppercorns & cumin until brown. Set aside till cool & grind it fine.
2. In the same grinder, add in the lemongrass, galangal, shallots, garlic, birds eye chilli, kaffir lime leaves, cilantro roots, green chillies, shrimp paste, salt and water. Grind into a paste.
3. In a pot, heat oil and sautee the green paste till fragrant.
4. Add the chicken pieces and mix till cooked. 
5. Pour in the coconut cream. 
6. Season with fish sauce.
7. When the chicken pieces are thoroughly cooked, add in both the eggplants, long beans and cook for one minute.
8. Sprinkle with birds eye chillies and basil leaves when serving.

chicken

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Hearty Chicken Soup (using the PHILIPS Pressure Cooker)

·     

6 pieces of chicken

·      1 onion, blended

·      3 cloves of garlic, blended

·      ½ inch ginger, blended

·      2 cinnamon stick

·      2 star anise

·      5 cloves

·      5 cardamoms

·      3 cups of water

·      1 carrot, cut into rectangle sizes

·      2 sticks of celery, cut into rectangle sizes 

·      1 tsp salt

·      1 tsp black pepper 

1. Place all the ingredients inside the PHILIPS Pressure Cooker pot.
2. Stir till everything is well combined.
3. Press Soup & then START button of the PHILIPS Pressure Cooker
4.  After 30 minutes, the Chicken Soup will be ready.
5.  Sprinkle with fried onions & sliced chinese celery when serving.

soups

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