3 Easy things to make with our Salton Pressure Cooker
Have you got company coming over this Easter weekend? Our 5-in-1 pressure cooker is one of the handiest kitchen appliances you’ll buy – and it makes feeding a crowd easy. No need for a roasting pan or an oven – cooking with this pressure cooker will save you up to 70% of the cooking time so you can get out of the kitchen and back to your family, fast.
Here are some simple pressure cooker recipes to get you started for Easter and save you time.
Glazed Ham
1 ham (labeled wet-cured and cooked)
Optional: cloves for studding ham
1 cup orange, apple or pineapple juice
1/4 cup marmalade or apricot jam
1 teaspoon allspice
2 tablespoons brown sugar or honey (add more to taste)
Optional: take a sharp knife and cut parallel lines into the ham about ¼” deep and 1” apart, then cut in the opposite direction creating a hatched effect. Stud the ham with the cloves by pressing the pointy end of each clove into the ham where the lines meet.
Combine the juice, jam and allspice in the pot.
Place the ham into the liquid.
Close the pressure cooker.
Set the pressure valve to “pressure”, and turn on.
When the cooker reaches high pressure, cook for 25-35 minutes, then let the pressure come down naturally for about 10 minutes..
Lift out the ham and place on a platter.
Stir honey or brown sugar into the liquid, and serve alongside ham.
Leg of Lamb Feast
1 leg of lamb
Salt and pepper
1 tablespoon olive oil
2 cups broth (or 1 1/2 cup broth and 1/2 cup sherry)
4 whole cloves of garlic, skins removed
3 sprigs of fresh rosemary, or 1 tablespoon dried
1 medium onion, peeled and cut into 8 pieces
1 lb new potatoes, scrubbed clean
1-2 carrots, peeled and cut into chunks
2 tablespoons butter
2 tablespoons flour or cornstarch
Rub the leg of lamb with olive oil, and season with salt and pepper
Set the pressure cooker to “brown”, and brown all sides of the lamb.
Remove the lamb, and pour the liquid into the pot.
Add the garlic, rosemary, onion, potatoes and carrots to the pot, then place the lamb on top.
Close the pressure cooker.
Set the pressure valve to “pressure”, and turn on.
When the cooker reaches high pressure, cook for 35-45 minutes (depending on your desired doneness), then let the pressure come down naturally for about 10 minutes.
Lift out lamb and vegetables and arrange on a platter.
Turn the cooker back to “brown”, and let the cooking juice reduce by about half.
Whisk in the butter and flour (or cornstarch), and let the liquid thicken into a sauce. Add salt and pepper to taste. Serve with the lamb.
Whole Cauliflower
1 whole cauliflower (approximately 2lb)
1 1/2 cups water or broth
Trim the cauliflower by removing the leaves and cutting the stem flush to the bottom of the cauliflower. Wash.
Pour the liquid into the pot, then place the steaming rack on the bottom.
Place the cauliflower onto the steaming rack.
Close the pressure cooker.
Set the pressure valve to “pressure”, and turn on.
When the cooker reaches high pressure, cook for 10 minutes, then release the pressure carefully.
Lift out cauliflower and place on a platter. Season with salt and pepper, and serve with your favourite toppings and sauce.
