Smoked meats with mashed potatoes from the pressure cooker
Time
Preparation time: 15 min.
Cooking or baking time: 30 min.
Rest period: 10 min.
Total preparation time: 55 min.
Some may think: smoked meat with mashed potatoes, what is special about it? The special feature of this simple but tasty dish is the relatively short preparation time in the pressure cooker!
I prepared this dish in the Fissler vitavit comfort pressure cooker and the food was ready in less than an hour (including preparation time) on the table! Cooked smoked meat in the usual way, takes at least 1.5 hours!
At this point, I would like to assure all moms and dads (who have no experience with a pressure cooker) that this cooking appliance is by no means dangerous! It can not explode or fly anywhere else. Because you can open the pot only when all pressure has escaped. Even with force you could open the pot hard or not!
The evaporation can be done in 3 ways:
The pot is allowed to evaporate automatically by removing the pot from the hob and waiting for the colored markings on the cooking crown to disappear.
By gently operating the exhaust steam lever on the pot handle, the steam is allowed to escape until the colored markings on the cooking crown disappear.
Allow cold water to flow over the edge of the pot lid until the colored markings on the cooking crown disappear.
The type of exhaust steam depends on the following considerations:
Point 1: You want to save 3-4 minutes of the recommended cooking time on the stove and let the food under the pressure in the pot to finish cooking.
This Abdampfmethode is also suitable for soups, which foam in manual evaporation in the Abdampfvorrichtung also suitable. This is not bad, but annoying, the lid is not unnecessarily polluted and thus the cooking crown.
I also recommend this type of evaporation in jacket potatoes. Not only because you can shorten the cooking time, as mentioned above, but because this also in a "fast"? Evaporation could burst.
Point. 2 and 3 are almost the same: Here is evaporated immediately after the recommended cooking time? and Z. B., the meat is cooked through.
point 3 is perhaps a little faster and is recommended if you have inadvertently exceeded the cooking time. Save what can be saved before the meat becomes a mush!
The only disadvantage? When cooking with a pressure cooker, you have to keep an eye on the cooking time! For z. B. half an hour over time in the normal pot is probably not as much as 2-3 minutes too much (depending on the food) in the pressure cooker.
Now for my recipe:
ingredients
- 1000 g of smoked meat
- 1/2 onion (and another medium onion cut into strips, for roasted onions on the puree)
- 1 bunch of root vegetables (peeled, in whole pieces)
- 3 peppercorns
- 1 L of water
- 1000 g potatoes (absolutely floury boiling!) Peeled and cut into medium cubes
- salt
- 1 tablespoon of oil to roast the 1/2 onion
- 1/4 L oil for the fried onions
- 240 ml of hot milk
- some grated nutmeg (depending on your taste)
- 2 tablespoons butter
- 1 handful of barley (Ö) or barley (D)?
- 1 tbsp chives
preparation
- Lightly roast the 1/2 onion in the pressure cooker with the oil.
- Put the smoked meat, root vegetables, peppercorns and water in the pressure cooker. Close the pot and place it on the cooker (at the highest heat setting) with setting 2, on the cooking crown.
- Wait until the yellow mark appears on the cooking crown. Switch back the heat until the green mark appears. From now on, the cooking time of 25 minutes begins!
- During this cooking time you have time to peel the vegetables, the onions and the potatoes or to prepare them as indicated in the ingredients.
- At the end of the cooking time of the meat the pot by hand, as under point. 2 or 3, let it evaporate.
- Open the unpressurised pot and place the root vegetables around the meat.
- The Fissler pressure cooker also includes a cooking insert, place it on the meat and fill with the diced potatoes.
- Close the pot and set level 1 on the cooking crown.
- Continue - as usual - wait at maximum cooker setting until the yellow indicator appears on the cooking top and turn back the stove when the green indicator is visible. Now the actual cooking time begins. This setting will now cook for another 5 minutes. In this way, you can complete the cooking process - with a short break - in a pot. This not only saves time, but also another pot and finally some energy. After this cooking time, remove the pot from the heat and let it evaporate by itself. Best in the sink.
- During the steaming season you can cook the barley and let the onion roast golden yellow, floating in hot oil.I avoid to turn the fried onions into flour (unnecessary effort) but let them, when roasted medium brown, on a - with kitchen crepe designed plate - drain. But be careful - if the onions are golden yellow and you are not fast enough to skim, they may unexpectedly turn dark brown to black.
- In the meantime, the pot should be depressurized. Open the pot and remove the potatoes and vegetables - place the potatoes in a bowl for further use and keep the vegetables warm to keep them firm.
- Close the pot again to keep the meat warm.
- So, now you turn to the potatoes for the puree: Press them through a potato press or just stomp them. Depending on whether you want the purée fine or slightly coarser.
- Add the hot milk, butter, salt and nutmeg and stir well with a whisk. Taste and keep warm. Do you want the purée slightly thinner, add some hot milk and / or butter. We do not like it so thick (mushy).
- It is often the case that the puree becomes cold until the preparation or serving of the other ingredients - cutting the meat, finishing the soup, serving the plates - gets cold. In this case, I warm the puree just before serving in the microwave. If no microwave is available, you have to heat the puree in a pot - but be careful, do not leave unattended as it burns easily.
- I see that a simple dish becomes a half novel. But it sounds more complicated than it is! You have the cooking pot safely under control quickly!
Tip:
For my own recipe: smoked meat with cheese and roasted onions is actually no soup provided. But that is self-evident. By cooking the root vegetables (cut into oblique pieces before serving the soup) and the barley as a deposit, chives as a garnish, this results in a wonderful appetizer or even a small meal for the next day.
I wish you good luck!
Supported by Fissler and TheFruitAndFlowerBasket with a free Fissler product.
