WIXLIB

Heirloom Carrots with LabnePrep time:20 minutesSous vide:90 C 30 minutesServes:4the Fast Slow GO Ingredients2 bunches heirloom carrots (500g)3 tablespoons extra virgin olive oil, divided2 teaspoons sea salt1 teaspoon cumin seeds2 teaspoons honey10g mint leaves10g flat-leaf parsley leaves1 tablespoon dukkah, divided150g labneMethod1. Pour 2 litres hot water into the cooking bowl.2. Select SOUS VIDE and adjust the temperature to90 C and the cooking time to 30 minutes. Closeand lock the lid with the pressure release valve open.Press START to preheat.3. Meanwhile, trim the tops and peel the carrots.Divide the carrots between two resealable bags.Place 1 tablespoon oil in each bag. Divide the salt,cumin seeds and honey between the bags.4. Once preheated slowly lower the bags in the waterto remove the air. Seal the bags and place in thewater. If the bags float, place the trivet upside downover the bags to keep them fully submerged. Closeand lock the lid.5. Cook until the carrots are just tender but still crisp.Carefully remove the bags from the water and placeinto cold water to cool.6. Place the herbs in a bowl and dress with theremaining 1 tablespoon oil and 1 teaspoon ofthe dukkah.7. Spoon the labne onto a serving plate. Drain thecarrots and place them on the labne. Top with theherbs and sprinkle with the remaining dukkah.Tip: Use sturdy food safe resealable bags or use doublebags for added strength.To make homemade labne, see the tip in the Greek-StyleYoghurt recipe.SPR680 UK B2117

Corn Cobs with Chilli and Lime Saltthe Fast Slow GO

Corn Cobs with Chilli and Lime SaltPrep time:5 minutesPressure cook:80kPa / 2 minutes* / Auto Quick ReleaseServes:4the Fast Slow GO Ingredients4 corn cobs, husks and silk removed1 teaspoon dried chilli flakes1 teaspoon sea salt½ teaspoon grated lime zest45g unsalted butter, melted1 teaspoon lime juiceMethod1. Place the trivet in the cooking bowl. Pour 250mlwater into the bowl and place the corn on the trivet.Close and lock the lid.2. Select PRESSURE COOK and set the pressure levelto 80, the cooking time to 2 minutes and the releasesetting to AUTO QUICK and press START.3. Meanwhile, place the chilli, salt and lime zest in asmall bowl and mix to combine.4. When cooking has completed, remove the cornfrom the cooking bowl and place in a bowl. Pour thebutter and lime juice over the corn and toss to coat.Sprinkle with the chilli and lime salt and serve.*Cooking time excludes the buildingand releasing of pressure.SPR680 UK B2119

Pork and Chive Dumplingsthe Fast Slow GO

Pork and Chive DumplingsPrep time:30 minutesSteam:Makes:8 minutes25the Fast Slow GO Ingredients250g pork mince50g chopped garlic chives, plus extra to serve2 teaspoons finely grated fresh ginger1 teaspoon sesame oil1 tablespoon shoaxing wine2 teaspoons soy sauce, plus extra to serve2 teaspoons cornflour3 tablespoons chicken stock½ teaspoon salt1 teaspoon sugar25 gow gee wrappersBlack vinegar, to serveThinly sliced red chilli, to serveMethod1. Place the mince, chives, ginger, oil, shoaxing wine,soy sauce, cornflour, chicken stock, salt and sugarin a bowl. Using a fork, break up the mixture andmix well.2. Place 2 teaspoons of the filling in the centre of agow gee wrapper. Brush a little water around theedge of the wrapper and fold and pinch the edgestogether to seal. Repeat with the remaining fillingand wrappers.3. Place the trivet in the cooking bowl and add 1 litrewater. Close and lock the lid, remove the pressurerelease valve. Select STEAM and adjust the cookingtime to 8 minutes. Press START to preheat.4. Meanwhile, place half the dumplings in a 25cmexpandable steaming basket.5. Once preheated, place the basket in the cooker.Close and lock the lid.6. When cooking has completed, repeat with theremaining dumplings.7. Serve with soy sauce, vinegar, chilli andgarlic chives.Tip: Dumplings can be served in hot bone broth, if desired.SPR680 UK B2121

Chicken and Mushroom Risottothe Fast Slow GO

Chicken and Mushroom RisottoPrep time:15 minutesPressure cook:40kPa / 7 minutes* / Auto Quick ReleaseServes:4the Fast Slow GO Ingredients2 tablespoons olive oil1 brown onion, finely chopped2 cloves garlic, crushed400g arborio rice200g Swiss brown mushrooms, sliced125ml white wine4 sprigs thyme500g chicken thigh or breast fillets, cut into 1cm strips1.25 litres chicken stock60g grated Parmesan cheese, plus extra to serve40g unsalted butter, chopped10g coarsely chopped flat-leaf parsleyMethod1. Select SAUTÉ/SEAR and press START to preheatthe cooking bowl. Once preheated, add the oil andonion and cook, stirring occasionally for 4 minutes,until softened.2. Add the garlic and cook, stirring for 2 minutes,until fragrant but not browned. Add the rice andcook, stirring, for 2 minutes, until the rice is coatedin the oil. Add the mushrooms and cook for afurther 2 minutes.3. Pour in the wine and cook, for 2 minutes, or untilreduced by half.4. Add the thyme and chicken. Pour in the stock andstir to combine. Press STOP to turn off SAUTÉ/SEAR. Close and lock the lid.5. Select RISOTTO and press START.6. When cooking has completed, add theParmesan and butter and stir for 3 minutes,until thick and creamy.7. Stir in the parsley and serve immediatelytopped with Parmesan.*Cooking time excludes the buildingand releasing of pressure.SPR680 UK B2123

Mexican Risottothe Fast Slow GO

Mexican RisottoPrep time:20 minutesPressure cook:40kPa / 7 minutes* / Auto Quick ReleaseServes:4the Fast Slow GO Ingredients2 tablespoons vegetable oil400g arborio rice1 large onion, finely chopped125ml white wine1 celery stalk, finely chopped250ml canned chopped tomatoes1 small red bell pepper, finely chopped1 litre chicken stock1 jalapeño chilli, finely chopped2 teaspoons sea salt2 cloves garlic, crushed30g cold unsalted butter, chopped1 tablespoon ground cumin40g grated Parmesan cheese, plus extra to serve2 teaspoons smoked paprika5g chopped coriander, plus extra to serve1 teaspoon chilli powder, optional4 spring onions, thinly sliced, plus extra to serveMethod1. Select SAUTÉ/SEAR and press START to preheatthe cooking bowl. One preheated, add the oil, onion,celery, pepper and jalapeño and cook, stirringoccasionally for 5 - 7 minutes, until softened.2. Add the garlic, cumin, paprika and chilli powderand cook, stirring for 1 minute, until fragrant.3. Add the rice and cook, stirring, for 2 minutes, untilthe rice is coated.4. Pour in the wine and cook, for 2 minutes, or untilreduced by half. Add the tomatoes and stir tocombine, then add the stock and salt and stir well.Press STOP to turn off SAUTÉ/SEAR. Close andlock the lid.5. Select RISOTTO and press START.6. When cooking has completed, add the butterand Parmesan and stir for 3 minutes, untilthick and creamy.7. Add the coriander and green onions andstir to combine.8. Serve immediately, topped with extra Parmesan,coriander and green onions.*Cooking time excludes the buildingand releasing of pressure.SPR680 UK B2125

Vegan Risotto Milanesethe Fast Slow GO

Vegan Risotto MilanesePrep time:10 minutesPressure cook:40kPa / 7 minutes* / Auto Quick ReleaseServes:4the Fast Slow GO Ingredients1 tablespoon olive oil1 onion, finely chopped2 cloves garlic, crushed400g arborio rice2 pinches saffron threads160ml white wine1.25 litres water1 teaspoon salt45g white miso pasteBasil leaves, to serveFreshly ground black pepper, to seasonMethod1. Select SAUTÉ/SEAR and press START to preheatthe cooking bowl. Once preheated, add the oil andonion and cook, stirring occasionally for 4 minutes,until softened.2. Add the garlic and cook, stirring occasionally for2 minutes, until fragrant but not browned. Add therice and saffron and cook, stirring, for 2 minutes,until the rice is coated in the oil.3. Pour in the wine and cook, for 5 minutes, or untilreduce by half.4. Add the water and salt. Press STOP to turn offSAUTÉ/SEAR. Closed and lock the lid.5. Select RISOTTO and press START.6. When cooking has completed, add the miso pasteand stir for 3 minutes, until thick and creamy. Serveimmediately topped with basil and pepper.*Cooking time excludes the buildingand releasing of pressure.SPR680 UK B2127

Chicken and Ginger Congeethe Fast Slow GO

Chicken and Ginger CongeePrep time:15 minutesPressure cook:50kPa / 30 minutes* / Natural ReleaseReduce:HI 2 minutesServes:4the Fast Slow GO Ingredients2 teaspoons sesame oil4 spring onions, thinly sliced, white and green partseparated2 tablespoons finely grated fresh ginger4 cloves garlic, crushed2 chicken leg portions (about 600g)200g jasmine rice1.75 litres chicken stock, divided10g coriander leaves20g fried shallotsSoy sauce, to serveMethod1. Select SAUTÉ/SEAR and press START topreheat the cooking bowl. Once preheated, addthe oil and the white part of the onions, gingerand garlic and cook, stirring occasionally for3 minutes, until softened.2. Add the chicken, skin side down, cook for 5 minutes,until browned. Turn the chicken over, add the riceand 1.25 litres stock. Press STOP to turn off SAUTÉ/SEAR. Close and lock the lid.3. Select RICE/GRAINS and adjust the cooking timeto 30 minutes and the release setting to NATURALand press START.4. When cooking has completed, remove the chickenfrom the cooking bowl and set aside.5. Select REDUCE and adjust the cookingtime to 2 minutes and press START. Add theremaining 500ml stock to the cooking bowland whisk to break down the rice and form athick porridge-like consistency.6. Remove and discard the skin and bones from thechicken. Shred the meat.7. Spoon the congee into serving bowls and top withthe chicken, coriander, green onions and friedshallots. Season with soy sauce and serve.*Cooking time excludes the buildingand releasing of pressure.SPR680 UK B2129

Salmon with Lemon and Thymethe Fast Slow GO

Salmon with Lemon and ThymePrep time:10 minutesSous vide:48 C 1 hourServes:4the Fast Slow GO Ingredients4 x 200g salmon fillets, centre cut, skin on1 teaspoon sea salt¼ teaspoon freshly ground black pepper1 teaspoon grated lemon zest1 clove garlic, thinly sliced4 sprigs thyme2 tablespoons extra virgin olive oil1 tablespoon olive oilMethod1. Pour 2 litres warm water into the cooking bowl.2. Select SOUS VIDE and adjust the temperatureto 48 C. Close and lock the lid with the pressurerelease valve open. Press START to preheat.3. Meanwhile, season the salmon with the salt andpepper and sprinkle with the lemon zest.4. Place the salmon in a large resealable bag. Add thegarlic, thyme and extra virgin olive oil to the bag.5. Once preheated, slowly lower the bag into the waterto remove the air. Seal the bag and place in thewater. If the bag float, place the trivet upside downover the bag to keep it fully submerged. Close andlock the lid.6. When cooking has completed, carefully remove thebag from the water. Remove the salmon from the bagand drain on paper towels.7. Heat the olive oil in a frying pan over high heat. Addthe salmon, skin side down. Sear for 1 minute, turnsalmon over and sear the other side for 30 seconds.8. Serve with mashed potato, baby spinach and lemonwedges, if desiredTip: Use a sturdy food safe resealable bag or use doublebags for added strength.SPR680 UK B2131

Hainanese Chickenthe Fast Slow GO

Hainanese ChickenPrep time:20 minutesPressure cook:Slow cook:For the chicken - 60kPa / 30 minutes* / Auto Quick ReleaseFor the rice - 50kPa / 10 minutes* / Pulse ReleaseHI 3 hours / LO 4 hoursServes:4the Fast Slow GO Ingredients100g fresh ginger1 head of garlic, divided1.4kg whole chicken2 teaspoons salt, divided400g long grain rice2 tablespoons vegetable oil1 tablespoon sesame oil6 spring onions, thinly sliced1 teaspoon soy sauceMethod1. Place the trivet in the cooking bowl and pour in500ml water.2. Peel the ginger and place the trimmings in thecooking bowl. Finely grate the ginger and set aside.3. Remove 4 cloves of garlic. Cut the remaining garlicin half crosswise and place in the cooking bowl. Peeland finely grate the 4 cloves garlic and reserve.4. Place the chicken on the trivet, breast side up.Season with half the salt. Close and lock the lid.5. Select MEAT and adjust the pressure level to 60and the cooking time to 30 minutes to pressure cookOR select SLOW COOK and adjust the cooking timefor HI to 3 hours or LO to 4 hours and press START.6. When cooking has completed, carefully removethe chicken and trivet. Strain the stock and reserve625ml for the rice. If there is not enough stock, topup with water.8. Select RICE/GRAINS and press START.9. When cooking has completed, remove the rice fromthe bowl, set aside and keep warm.10. Wash and dry the cooking bowl and return tothe cooker.11. Select SAUTÉ/SEAR and press START to preheatthe cooking bowl. Once preheated, add the oils,onions, ginger and reserved garlic and cook, stirringoccasionally for 4 minutes, until soft. Press STOP toturn off SAUTÉ/SEAR. Remove from heat, add thesoy sauce and the remaining 1 teaspoon salt.12. Cut the chicken into pieces and spoon over theginger sauce. Serve with the rice.*Cooking time excludes the buildingand releasing of pressure.7. Place the rice in a sieve and wash well in cold wateruntil the water runs clear. Drain well and place inthe cooking bowl. Pour the reserved stock over therice and stir. Close and lock the lid.SPR680 UK B2133

Butter Chickpeasthe Fast Slow GO

Butter ChickpeasPrep time:20 minutesPressure cook:80kPa / 50 minutes*/ Natural releaseServes:4-6the Fast Slow GO Ingredients55g ghee (clarified butter)240g natural yoghurt, divided2 onions, finely chopped125ml whipping cream2 cloves garlic, crushed2 bay leaves1 tablespoon finely grated fresh ginger2 cinnamon sticks2 tablespoons garam masala2 teaspoons salt100g tomato paste1 tablespoon sugar400g dried chickpeas, rinsed and picked over140g baby spinach2 x 400g cans chopped tomatoes2 tablespoons chopped coriander750ml vegetable stockMethod1. Select SAUTÉ/SEAR and press START to preheatthe cooking bowl. Once preheated, add the ghee andmelt. Add the onions and cook, stirring occasionally,for 4 minutes, until starting to soften. Add thegarlic, ginger and garam masala and cook, stirringfor 1 minute, until fragrant. Add the tomato pasteand cook for 1 minute.2. Add the chickpeas and stir to coat. Stir in thetomatoes, stock, 120g yoghurt, cream, bay leaves,cinnamon sticks, salt and sugar. Press STOP to turnoff SAUTÉ/SEAR. Close and lock the lid.3. Select LEGUMES and adjust the cooking time to50 minutes and press START.4. When cooking has completed, remove anddiscard the bay leaves and cinnamon sticks.Add the spinach and stir until wilted. Servewith the remaining 120g yoghurt and sprinklewith coriander.*Cooking time excludes the buildingand releasing of pressure.SPR680 UK B2135

Shiitake and Corn Ramenthe Fast Slow GO

Shiitake and Corn RamenPrep time:30 minutesPressure cook:60kPa / 20 minutes*/ Auto Quick ReleaseReduce:HI 5 minutesServes:4the Fast Slow GO Ingredients35g dried shiitake mushrooms200g Swiss brown mushrooms, sliced1 litre boiling water80g white miso paste2 corn cobs, husks and silk removed60ml soy sauce4 spring onions60ml mirin2 tablespoons sesame oil500ml soy milk4 cloves garlic, finely grated270g soba noodles1 tablespoon finely grated fresh gingerMethod1. Soak the shiitake mushrooms in the boiling water for15 minutes to soften.7. Select SOUP and adjust the cooking time to20 minutes and press START.2. Meanwhile, cut along the length of each corn cob toremove the kernels. You will need about 250g cornkernels. Very thinly slice the white part of the greenonions and diagonally slice the remaining greenpart of the onion and set aside for garnish.8. When cooking has completed, lift the lid.3. Remove the shiitake mushrooms from the water andthinly slice. Reserve the soaking water.4. Select SAUTÉ/SEAR and press START topreheat the cooking bowl. Once preheated, addthe sesame oil, the white part of the onions, garlicand ginger and cook, stirring, for 2 minutes, untilstarting to soften.5. Add the Swiss brown mushrooms and corn kernelsand cook, stirring occasionally, for 2 minutes.9. Select REDUCE and adjust the cooking time to5 minutes and press START. Add the soy milkand bring to a boil.10. Meanwhile, bring a saucepan of water to a boil.Add the noodles and cook for 9 minutes, until justtender. Drain.11. Divide the noodles between 4 serving bowls andladle over the ramen mixture. Serve sprinkled withthe green onions.*Cooking time excludes the buildingand releasing of pressure.6. Add the miso paste and stir. Add the shiitakemushrooms, the reserved soaking water, soy sauceand mirin. Press STOP to turn off SAUTÉ/SEAR.Close and lock the lid.SPR680 UK B2137

Tomato Pasta Saucethe Fast Slow GO

Tomato Pasta SaucePrep time:15 minutesPressure cook:80kPa / 40 minutes* / Auto Quick ReleaseServes:6-8the Fast Slow GO Ingredients2 tablespoons olive oil2 onions, finely chopped6 cloves garlic, crushed4 x 400g cans chopped tomatoes1½ teaspoons dried oregano½ teaspoon dried chilli flakes (optional)2 teaspoons salt2 teaspoons sugar1 carrot, cut in half lengthways1 sprig basilMethod1. Select SAUTÉ/SEAR and press START to preheatthe cooking bowl. Once preheated, add the oil andonions and cook, stirring occasionally for 4 minutes,until softened. Add the garlic and cook, stirringoccasionally, for 2 minutes, until fragrant.2. Add the tomatoes, oregano, chilli, salt and sugarand stir. Add the carrot and basil. Press STOP toturn off SAUTÉ/SEAR. Close and lock the lid.3. Select PRESSURE COOK and set the pressurelevel to 80, the cooking time to 40 minutes and therelease setting to AUTO QUICK and press START.4. When cooking has completed, remove and discardthe carrot and basil.5. Serve the sauce with pasta or place in airtightcontainers and store in the fridge for up to 3 days orfreeze for up to 3 months.*Cooking time excludes the buildingand releasing of pressure.SPR680 UK B2139

Bolognaise Saucethe Fast Slow GO

Bolognaise SaucePrep time:30 minutesPressure cook:60kPa / 25 minutes* / Auto Quick ReleaseSlow cook:HI 4 hours / LO 8 hoursReduce:HI 10 minutesServes:8 - 10the Fast Slow GO Ingredients2 tablespoons olive oil1 onion, finely chopped1 carrot, finely chopped2 celery stalks, finely chopped150g pancetta, chopped1kg pork and veal mince100g tomato paste4 x 400g cans chopped tomatoes2 teaspoons salt1 tablespoon sugar1 teaspoon dried oreganoMethod1. Select SAUTÉ/SEAR and press START to preheatthe cooking bowl. Once preheated, add the oil, onion,carrot and celery and cook, stirring occasionally, for6 minutes, until starting to soften.2. Add the pan

Recipe Index Potato Salad with Bacon and Mustard Beetroot and p6 Quinoa Salad Beef Tacos Corn and Blackp12 Bean Salad Broccoli, Spelt and p10 Goat Cheese Salad p8 p14 Chicken and Ginger Congee p24 p28 Chicken and p22 Mushroom Risotto Heirloom Carrots p16 with Labne Pork and Chive