Demonstrated in store by a local Chef “Dean Smith” using one of my Fissler Pressure cookers and my magimix.
- 1 cup pancetta, cut into batons
- 1 tbs chopped anchovies
- 1 tsp dried chilli flakes
- 1 kg diced King Island round steak
- 1 stick celery, roughly chopped
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- Freshly ground black pepper
- 1 red capsicum, de-seeded & roughly chopped
- 5 cloves garlic, roughly chopped
- ½ cup pitted black olives
- 2 x 400g tins whole peeled tomato
- ¼ cup olive oil
- 1 tsp cumin seed
- 1 cup basil leaves
- 2 tbs tomato paste
- 1 cup red wine
- Sea salt
Place celery, carrot, onion, capsicum, basil, garlic & olives into a food processor and pulse for 4-5 seconds. Scrape down sides and pulse for another 2 seconds. The vegetables should be chopped but not pureed. Reserve for latter use.
Heat oil in Fissler pressure cooker.
Add pancetta and cook for 3-4 minutes or until it starts to brown then add cumin seed & chili flakes and cook for 1 minute.
Add vegetables and cook for 5 minutes until softened, then add tomato paste and cook for 1 minute.
Add diced beef, tomato, red wine, salt and pepper. Bring to boil, seal with lid and turn heat up high until indicator rod show second ring.
Adjust heat to low and cook for 45 minutes. Turn off heat and depressurize.
Creamy polenta
- 250g Moretti 5 minute polenta
- 1 litre milk
- 1tsp sea salt
- 50g butter
- 100g Parmesan cheese
Heat milk & salt in a saucepan until almost boiling.
Rain polenta over milk stirring continuously and evenly until all polenta is used.
Stir over low heat for 5 minutes then add butter and cheese. When combined serve immediately.
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