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

0

Homemade Tomato Sauce (using the PHILIPS AVENT Steamer Blender)

Homemade Tomato Sauce

(using PHILIPS AVENT Steamer Blender)

Ingredients:~

·      1 tbsp chopped onions

·      1 cup chopped tomatoes

·      ½ tbsp Italian Seasoning

·      2 tbsp sugar

·      1 tsp salt

·      1 tsp black pepper

Method:~

1.    Place the onions & chopped tomatoes into the PHILIPS AVENT Steamer Blender.

2.    Pour 200 mls water into the boiler and steam the vegetables for 20 mins till tender.

3.    Turn the jar over, to the blending position.

4.    Open the lid and put in the Italian Seasoning, sugar, salt & pepper.

5.    Close the lid back & blend for 10 seconds till smooth.

6.    Pour the homemade tomato sauce over the meatballs before serving.

sauces

0

Sambal Hitam Pahang

Sambal Hitam Belimbing most likely came about when there is an abundance of belimbing buluh. This recipe was created to utilize these fruits rather than have it put to waste. This sambal is specifically well known in a few regions in the state of Pahang, namely Temerloh, Jerantut, Raub & Kuala Lipis. The name is reflected by the colour of the belimbing after being boiled for a length of time. This is a favourite sambal of mine due to it's sourness, spiciness and the crunchiness of the anchovies.

Ingredients:~
5 cups of belimbing buluh, cleaned, boiled with lots of water till the belimbing feels tender and turns dark in colour , drain. Usually, the belimbing should be boiled for a few hours.
2 tbsp oil
1/2 cup anchovies, pound coarsely
15 shallots / bawang merah kecil, pounded coarsely
10 of birds-eye-chillies, pounded coarsely


~The right Method~
1. Heat the oil. Put all the ingredients into the hot oil.
2. Continue cooking on low fire till the sambal is very dry & very dark in colour.


***I personally like the sambal a little wet but the anchovies crispy, hence I altered the recipe a little to suit my tastebuds.

~My twist in the Method~
1. Heat the oil. Deep fry the anchovies whole till crispy. Drain from the oil.
2.Then pound the fried anchovies just to break it up.
3. Use the same oil to sautee' the shallots and chillies till fragrant.
4. Add the belimbing buluh. Continue cooking on low flame till the liquid has reduced.
5. Put in the anchovies and toss it around. Remove from the fire.
6. This sambal keeps well especially when kept in a sterilized bottle.
7. Wonderful with plain white rice.

sauces

3

Sambal Tomato

Frankly, I love this sambal much more than our regular sambal belachan. Pan frying the ingredients first, in oil and allowing the flavours to develop makes this Sambal Tomato much much more richer in taste and the tomatoes somehow makes it taste 'fresh'! Pounding it with the pestle & mortar combines all the flavours beautifully! This sambal is best dipped with long beans, deep fried aubergines, fresh julienne cucumbers, deep-fried tofu & tempe.... Simply delicious!

Ingredients:~
2 tbsp oil
1 whole ripe & firm tomato, quartered
a large handful of birds-eye chillies
10 shallots (bawang merah kecil)
a thumb sized shrimp paste, roasted
1 tsp salt
1 tsp sugar

~Method~
1. Heat the oil in a pan.
2. Fry the shrimp paste, shallots, bird's-eye chillies and tomatoes till all the ingredients become soft & limp.
3. Remove from the pan and place everything in a mortar. Pound it gently with a pestle.
4. Flavour with salt & sugar. Combine all the flavours.
5. Serve in a little bowl and perfect eaten with white rice or dipped with vegetables!

vegetable

0

Apple & Mango Chutney

Many many decades ago, I was introduced to Chutneys by my father, who loved having chutneys with his Beriani.....especially when we are not in Malaysia. It is very similar to the Malaysian Acar Buah with a lot less spice, resulting in it being milder in taste. Being a Johorean, Beriani is not complete without Acar Buah......So, the only alternative when Acar is unavailable is to have it with chutneys instead! Like my father, I love having it with Beriani. I also love it in my chicken sandwiches, as a dip, as an accompaniment with any bland dishes, as a sauce.....and the list is endless. Simple, lovely and it keeps well!


Ingredients:-

• 2 red apples, peeled and sliced
• 1 large ripe fragrant mango, peeled and sliced
• 2 big cardamoms, crushed
• 3 tbsp vinegar
• 1 cup water
• 1/2 level teaspoon of red chili powder
• 1/3 cup sugar
• 3 teaspoon salt
• 4 cloves garlic
• 3 slices of ginger, julienne
  
• 4 teaspoon raisins
• 8 almonds

Method:-

1. Cook apple and mango in water with ginger and garlic till tender or for about 15 minutes.
2. Add vinegar, sugar, almond, red chili powder, cardamoms and raisins and cook till it thickens a little.
3. Cool and put in a sterilized jar.
   

sauces

0

Black Pepper Sauce

Black Pepper Sauce

There are so many recipes and so many ways to cook Black Pepper Sauce, but this is my personal favourite. I especially love the use of cream that makes it exceptionally rich which is such a wonderful contrast to the sharp taste of black pepper. The coarsely crushed black pepper is also according to my personal love of rustic textures. If you prefer a smooth sauce with strong peppery taste, please feel free to use finely ground black pepper.

Ingredients:~
4 tbsp oil
1/2 cup sliced shallots
1 tsp thyme
3 tbsp flour
2 cups beef stock (or 2 tbsp beef stock granules diluted in 1 cup of water)
2 tsp vinegar
1/2 cup cream (optional...but I love this richness)
2 tsp coarsely ground black pepper

~Method~
1. Heat oil in a heavy pan on medium high heat.
2. Sautee shallots & thyme till it begins to brown.
3. Put all the flour in and stir quickly for 1 minute.
4. Pour in the stock in a slow steady flow while incorporating it into the flour, using a whisk.
5. Reduce the heat. Keep stirring for about 15 minutes.
6. Add the vinegar, cream & black pepper.
7. Keep it aside. Use when needed.

sauces

0

Custard Sauce

There is something so soothing, so smooth and warming about custards. I can have my custard with almost anything.....crumbles, cakes, puddings, fruits....and the list never ends. This is my simple version of making this versatile custard sauce.


Ingredients:

• 2 cups milk plus 1/2 cup more
• 1/4 cup sugar
• 1 tsp vanilla
• 2 tbsp custard powder
• 1 egg yolk

Method:

1. Heat 2 cups of milk and sugar in a pot.....on low flame.
2. Allow the sugar to dissolve while stirring.
3. In the meantime, put the 1/2 cup of additional milk, vanilla, egg yolk and custard powder in a small jug.
4. Beat this custard mixture till well combined.
5. As soon as the milk begins to bubble, pour the custard mixture in a slow stream in the centre of the bubbling milk....while stirring vigorously at the same time, preferably with a heavy whisk. This will avoid it from curdling and getting lumpy.
6. Continue stirring until the mixture thickens. Remove from flame.
7. It's important to note that the custard thickens when it cools.

sauces

0