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Ribollita sMethod1 onion, diced1. Select SAUTÉ/SEAR function and set the timerfor 10 minutes. Add 2½ tablespoons olive oil,onion, celery and carrot. Press START and sauté for10 minutes, stirring frequently.2. Add the beans, tomato, potato, 4 cups of water and4 large pinches of salt. Select PRESSURE COOKand Medium pressure. Set timer for 15 minutes.Place lid on cooker and close the valve. Press START.3. Once cooking time is complete open the valve torelease all the steam before opening. Add the Tuscanand savoy cabbages and the silverbeet. SelectPRESSURE COOK and High pressure. Set timer for15 minutes. Place lid on cooker and close the valve.Press START.4. Once cooking time is complete open the valve torelease all the steam before opening the lid. Seasonto taste. Add the bread and stir through. Transfer toa large bowl, cover and refrigerate overnight to allowflavours to develop.5. To serve, reheat and serve topped with gratedparmesan cheese and a drizzle of extra virginolive oil.1 stalk celery, diced1 carrot, diced1¼ cups dried borlotti or cannellini beans,soaked and drained (see note)100g tinned tomatoes1 potato, diced250g Tuscan cabbage, cut into thin strips250g savoy cabbage, cut into thin strips250g silverbeet, white stalk discarded andleaves cut into thin strips150g stale bread without crusts, cut intolarge chunks50g good quality parmesan, gratedNoteThe dried beans should be soaked for a minimumof 8 hours in the fridge with at least three times thevolume of water.17

Oxtail ragu pappardelle18

Oxtail ragu entsMethod1.5kg oxtail, trimmed of excess fat1. Select SAUTÉ/SEAR function and set the timerfor 10 minutes. Press START. Add the oxtailand a little olive oil and cook, turning over, untilbrowned. Remove the oxtail from the cooker.2. Select PRESSURE COOK and High pressure.Set the timer for 60 minutes. Add the onion,garlic, carrot, celery, herbs, oxtail, stock, tomato,wine, olives and orange zest. Place lid on cookerand close the valve. Press START.3. Once cooking time is complete open the valve torelease all the steam before opening the lid.4. Remove the oxtail and set aside covered with foiluntil cool enough to handle. Remove the meatfrom the bones and return the meat to the ragumixture, discarding bones.5. Meanwhile cook the pappardelle in a largesaucepan of boiling salted water until al dente.Drain and toss through oxtail ragu. Serve withgrated parmesan.Olive oil1 onion, roughly chopped3 cloves garlic, peeled and crushed2 medium carrots, peeled and cutinto 1 cm slices2 stalks celery, cut into 1 cm slices1 bunch fresh herbs (e.g. rosemary,thyme), chopped2 cups stock, beef or vegetable1 x 440g can crushed tomatoes¼ cup red wineHandful pitted kalamata olivesZest of 1 orange400g pappardelleParmesan, to serveNoteIf a thicker sauce is preferred remove the oxtail,select SAUTÉ/SEAR function and set timer for10 minutes. Press START and cook until desiredconsistency is reached.19

Asian pulled pork tacos20

Asian pulled pork thod1.5kg pork shoulder, skin and excessfat removed1. Cut the pork shoulder into 4 equal pieces and placein a large bowl. Add all ingredients except the carrotand beer. Using your hands rub the mix into thepork coating well. Cover the bowl and set aside tomarinade in the fridge for at least 1 hour.2. Place the carrot in the base of the cooker, place thepork on top and pour over the beer.3. Select PRESSURE COOK and Medium pressure.Set the timer for 90 minutes. Place lid on cooker andclose the valve. Press START.4. Place the cucumber, salt and sugar in a bowl and mixwell. Cover and refrigerate for 1 hour.5. Once cooking time is complete open the valve torelease all the steam before opening the lid.6. Check pork, it should be soft when pierced with aknife. Transfer meat to a baking tray, pour and strain500ml of the stock into a saucepan, then pour theremaining stock into the tray with the pork. Oncethe pork is cool enough to handle, pull the meat intolarge shreds and chunks, using two forks.7. To make the sauce, simmer the stock in saucepanon medium heat and reduce it down to 200ml. Addcornflour into water, mix well and pour into the stock.Keep stirring until thickens. Pour the sauce into abowl and let cool.8. To assemble, place a mound of pulled pork in thecentre of a tortilla, top with carrot and pickledcucumber, add sauces and sprinkle with peanuts.Wrap it up and serve.¼ cup light soy sauce2 tablespoons dark soy sauce¼ cup apple cider vinegar½ cup smoked barbeque sauce1 cup dark brown sugar1 tablespoon smoked paprika1 teaspoon cayenne pepper1 teaspoon chilli flakes5 star anise5 cloves3 cloves garlic, chopped1 carrot, peeled and thicklysliced diagonally1 x 375ml bottle beer or apple ciderTo serve1 cucumber, thinly sliced1 teaspoon salt1 tablespoon sugar1 tablespoon cornflourcup water1 bunch of coriander20g roasted peanuts, finely chopped1 carrot, cut into matchsticksSriracha hot sauce (optional)12 tortillas (3 per person)21

Baby octopus, tomato, chilli22

Baby octopus, tomato, entsMethod1 tablespoon olive oil1. Select SAUTÉ/SEAR function and set the timerfor 10 minutes. Press START and allow to heat for3 minutes.2. Add the oil, onion, capsicum, eggplant, chilliand garlic and sauté, stirring occasionally, untilthe onion is soft. Add the sauce ingredients,octopus and olives.3. Select PRESSURE COOK and Low pressure.Set the timer for 10 minutes. Place lid on cookerand close the valve. Press START.4. Once cooking time is complete leave for10 minutes before releasing the valve to releasethe remaining steam before opening.5. Season to taste and serve garnished withextra herbs.2 red onions, peeled and cut intothin wedges1 red capsicum, seeded and diced1 small eggplant, diced2 small red chillies, finely chopped(optional)2 cloves garlic, crushed1.5kg cleaned baby octopus,cut in halfcup pitted black olives, halvedSauce1 x 440g can diced tomatoes, or 500gfresh tomatoes, skinned and diced½ cup red wine2 tablespoons balsamic vinegar1 tablespoon tomato paste¼ cup chopped fresh oregano orthyme, plus extra for garnish2 sprigs fresh rosemary,leaves only, choppedNoteIf a thicker sauce is preferred remove the octopus,select SAUTÉ/SEAR function and set timer for10 minutes. Press START and cook until desiredconsistency is reached.½ teaspoon sugarSalt and pepper to taste23

Braised beef cheeks in red wine24

Braised beef cheeks in red hod3 tomatoes1. Core the tomatoes and place in a bowl. Cover withboiling water and leave for 10 seconds. Drainand peel off the skins. Halve, remove seeds andfinely chop.2. Select SAUTÉ/SEAR function and set the timerfor 20 minutes. Press START and allow to heatfor 3 minutes. Add 2 tablespoons of olive oil andbrown the beef cheeks all over in batches and setaside. Add the remaining oil and the vegetablesand cook for 4 minutes, stirring occasionally. Addthe garlic and herbs and cook for another minute.3. Add the red wine and cook for 8–10 minutesto reduce, then add the beef cheeks, stock andtomatoes. Season with salt and pepper.4. Select SLOW COOK. Set the timer for 6 hours.Place lid on cooker and press START.5. Once cooking time is complete remove the lid.Remove the beef cheeks and set aside.6. Select SAUTÉ/SEAR function and set the timerfor 10 minutes. Press START. Allow to simmeruntil the liquid is reduced by half.7. Cook the carrots in a saucepan of boiling water for3–4 minutes or until tender. Drain, drizzle with alittle olive oil and season.8. Return the beef cheeks to the sauce to reheat andstir through the parsley.9. Serve the beef cheeks with the sauce and a fewpeppercorns sprinkled over alongside the carrots.½ cup extra virgin olive oil4 x 300g beef cheeks trimmed1 small onion, finely chopped1 small carrot, peeled andfinely chopped1 stick celery, finely chopped6 cloves garlic, finely chopped1 sprig sage, finely chopped1 small sprig rosemary,finely chopped1 sprig thyme, finely chopped2 cups red wine¾ cup beef or chicken stockSalt and freshly ground black pepperTo serve 3 cup chopped parsley11 bunch baby carrots, trimmedand peeled1 tablespoon extra virgin olive oil50g green peppercorns, fresh orcanned25

Barbequed pork ribs26

Barbequed pork thod1.2kg pork ribs cut American style1. Lightly sprinkle your ribs with salt and pepper andset aside.2. Combine all ingredients and blend till very smooth.3. Place the ribs into the fast slow cooker and pour thesauce over the ribs.4. Select PRESSURE COOK and High pressure.Set timer for 22 minutes. Place lid on cooker andclose the valve. Press START.5. Pre-heat your BBQ or indoor grill while ribs arepressure cooking.6. Once cooking time is complete open the valve torelease all the steam before opening the lid. Removeribs onto a tray ready for the BBQ or grill.7. Select SAUTÉ/SEAR function and set the timer for2 minutes to reduce sauce. Leave the lid sitting on topas when the sauce is reducing as it may spit boilinghot sauce.8. Once sauce has reduced a little, remove half and useit for basting your ribs. The other half of the saucecan be either used as a condiment for a side dish orrefrigerated and used for another batch of ribs oranother cut of meat.9. Char grill ribs on the BBQ or grill and brush withyour reduced BBQ sauce. Turn them over and brushthe other side but be careful not to burn them asthe sauce will burn easily with the amount of sugarit contains.10. Cut into individual rib pieces and serve with a wedgeof lemon and extra salt and pepper if desired.1 brown onion, peeled and chopped roughly2 apples, cut into quarters and seeds removed4 peeled garlic cloves3 tablespoons smoked paprika1 teaspoon yellow mustard seeds or powder3 cloves1 bay leaf1 teaspoon ground cinnamon½ cup Worcestershire sauce½ cup brown sugar½ cup tinned tomatoes1 tablespoon Dijon mustard1 tablespoon tamarind puree2 teaspoons saltIf you like a chilli hit, add a tablespoon of yourfavourite hot sauce or chilli powder/flakes.27

Pulled pork tortillas28

Pulled pork ts1.5kg Pork shoulder, bone in,skin on free range500ml orange juice1 x 400g tin whole peeled tomatoes100ml Worcestershire sauce¼ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon Szechuan pepper½ teaspoon smoked paprika¼ teaspoon turmeric1 brown onion – diced2 chipotle peppersTortillas2 cups massa flourPinch sea salt1 cup water1 teaspoon extra virgin olive oilTortilla salad20g cactus strips20g fresh jalapeno20g homini½ red onion – sliced thin½ radish – sliced thin½ cup combination pick of parsley,coriander and chervilGuacamole2 avocado¼ teaspoon toasted cumin½ teaspoon tabasco sauce1 lime, juiced2 teaspoons fresh coriander picked½ red onion, diced1 tomato, deseeded cut into fine diceMethod1. Place pork into Fast Slow Cooker, put all remainingingredients into a food processor and blitz untilsmooth, pour over pork.2. Select PRESSURE COOK function and High pressure.Set the timer for 45 minutes. Please note cooking timewill vary according to meat size and weights. Place lidon cooker and close the valve. Press START.3. Once pork is falling off bone remove the skin and flakecoarsely with a fork, set aside.4. Return pork to removable cooking bowl to warmthrough. Once heated, place into a small dishto serve.5. Serve guacamole into a 2nd small dish.6. To make the salad, toss all salad ingredients intoa bowl and place into a 3rd small dish.7. Serving suggestion is to use a large plate for tortillasadding 3 small dishes onto the plate for self-serve.8. To eat, place pulled pork onto tortilla, addingguacamole and top with salad.TortillasMix in a bowl, cover and rest for 1 hour in the fridge. Thenroll into 40g balls and between grease proof paper pressin a tortilla press or roll with a rolling pin until thin in acircular shape.To make the tortillas, heat a large char-grill pan overmedium high heat. Place tortillas into pan and cook bothsides until they puff up and are charred. Remove andplace onto a large plate.GuacamoleBlend all ingredients until smooth except the tomato andonion. Place into a bowl and stir through tomato, onion,salt and pepper.NotePulled pork means to pull away the pork meat softlyfrom the bone.29

Pork carnitas, black beans, salsa30

Pork carnitas, black beans, odBlack Beans1. Select SAUTÉ/SEAR function and set the timerfor 10 minutes. Press START and allow to heat for3 minutes. Add the onion, carrot, celery, garlic,bay leaves and oil and cook for 6–7 minutesstirring frequently. Add the beans ,stock and3 cups of water.2. Select PRESSURE COOK and High pressure. Setthe timer for 27 minutes. Place lid on cooker andclose the valve. Press START.3. Once cooking time is complete open the valve torelease all the steam before opening the lid. Pourthe beans and any remaining liquid into a bowland set aside.4. To make the pork, combine the spices in a bowl,then rub all over the pork. Roll the pork up andtie securely with cooking twine. Select SAUTÉ/SEAR and 15 minutes cooking time. Add the porkand cook, turning often for 15 minutes. Add theremaining ingredients.5. Select PRESSURE COOK and Medium pressure.Set timer for 60 minutes. Place lid on cooker andclose the valve. Press START.6. Once cooking time is completed open the valveto release all the steam before opening. Allow thepork to cool for 10 minutes in the liquid beforeremoving from the liquid, cutting the twine andshredding with two forks.7. Serve piled on corn tortillas with guacamole, picode gallo and sour cream1 onion, finely diced1 carrot, finely diced1 stick celery, finely diced3 cloves garlic, thinly sliced2 bay leaves2 tablespoons extra virgin olive oil1 cup black beans2 cups chicken stockSalt flakes and freshly ground black pepperPork2 teaspoons smoked paprika2 teaspoons fine salt1 teaspoon ground white pepper1 teaspoon ground cumin1 teaspoon celery seeds½ teaspoon chilli powder2.2kg boneless pork shoulder,excess fat removed3 cups chicken stock3 chipotle chillies in adobo sauce½ bunch oregano6 parsley stalksJuice of 1 lemonJuice of 1 orangeTo serveToasted white corn tortillasPico de gallo salsaGuacamoleSour creamNoteIf the pork is not tender enough to shred return it tothe cooker and cook under pressure for an additional10–15 minutes.31

Pork loin with red cabbage32

Pork loin with red sMethod400g pork loin fillet1. To prepare the spice mix combine all ingredientsin a small bowl. Rub the spice mix over the pork.2. Select SAUTÉ/SEAR function and set the timerfor 8 minutes. Press START and allow to heat for3 minutes. Add the pork and oil and brown on oneside for 1 minute before turning and browningthe other side for 1 minute. Remove the pork andset aside.3. Add the onion, cabbage and garam masala andcook stirring for two minutes. Add the apple andwine and place the pork on top.4. Select PRESSURE COOK and Medium pressure.Set the timer for 15 minutes. Place lid on cookerand close the valve. Press START.5. Once cooking time is complete open the valve torelease all the steam before opening the lid.6. Remove the pork and vegetables separately, coverand rest in a warm place.7. To reduce the sauce select SAUTÉ/SEAR functionand set the timer for 3 minutes. Press START.8. Slice the pork and serve on top of the cabbagemixture with the sauce spooned over.1 tablespoon black sesame or vegetable oil1 onion, thinly sliced2 cups finely shredded red cabbage1 teaspoon garam masala1 granny smith apple, peeled, cored and cutinto 8 wedges1 cup dry white wineSpice mix2 teaspoons sweet Hungarian paprika½ teaspoon chipotle chilli powder1 teaspoon salt¼ teaspoon ground cinnamon¼ teaspoon ground native pepperberry33

Banana pecan choc pudding34

Banana pecan choc sMethod150g butter, softened1. Grease 8 x ½ cup capacity dariole moulds. Placethe butter and sugar in a medium bowl and beatwith a mixer until pale and creamy. Add eggs oneat a time beating well after each. Sift the flour andcocoa into the mixture and use a large spoon tomix until just combined. Add banana, pecans andbrandy, stir to combine.2. Spoon even amounts of the mixture into theprepared moulds leaving a little space in each toallow for rising. Cover each with a piece of foilwhich has been greased. Pleat the foil in the centreto allow for expansion.3. Place the trivet in the Fast Slow Cooker andarrange 4 puddings on top. Add enough waterto come a quarter of the way up the sides ofthe moulds.4. Select PRESSURE COOK and Low pressure.Set timer for 12 minutes. Place lid on cooker andclose the valve. Press START.5. Once cooking time is complete open the valveto release all the steam before opening the lid.Repeat with remaining 4 pudding moulds.6. Remove puddings from cooker. Uncover andinvert onto serving dishes. Serve warm withcustard and/or ice cream.¾ cup caster sugar2 eggs¾ cup self raising flour2 tablespoons cocoa powder1 cup mashed ripe bananas,(about 3 small bananas)½ cup chopped pecans1 tablespoon brandy or rumCustard or ice cream to serve35

Pot roast chicken36

Pot roast hod20g butter, plus 20g extra, chopped1. Select SAUTÉ/SEAR function and set the timerfor 20 minutes. Press START and allow to heat for3 minutes. Add the butter and brown the chickenfor 4–5 minutes on each side. Remove.2. Add the mushrooms, leek and garlic and sauté for3–4 minutes, stirring occasionally.3. Stuff the chicken cavity with the lemon and thyme.Return to cooker and arrange potatoes aroundthe chicken. Pour over the combined stock, wineand mustard.4. Select PRESSURE COOK and High pressure.Set timer for 30 minutes. Place lid on cooker andclose the valve. Press START.5. Once cooking time is complete open the valve torelease all the steam before opening the lid.6. Remove the chicken and vegetables to a servingplatter. Cover and rest for 10 minutes.7. In a jug, whisk cornflour into cream. Add to thesauce in t

magazines and Italian brands in Australia and around the world, providing guidance and assistance in their daily operations. Marion Grasby is the creator of Marion's Kitchen Asian food range, which has become one of the most highly regarded gourmet food brands in the Australian market. Marion is also a TV presenter,