Bennett Read 6L Pressure Chef Technical specifications

Recipe

Guide

1 - 4 BREAKFASTS

Contents

5 - 10 SIDES

11 - 14 STARTERS

& SNACKS

15 - 28 MAIN MEALS

29 - 32 DESSERTS

IMPORTANT

Please read your Bennett Read 6L PRESSURE CHEF

User Guide thoroughly before using the appliance.

It contains important information regarding operation and safety.

PLEASE NOTE:

Temperatures, methods etc shown are approximate

and may vary depending on the type and amount of food used.

Images shown are for display purposes only and may vary slightly from the recipes.

BREAKFASTS

INGREDIENTS:

1 tbsp unsalted butter

1 cup steel-cut oats

31/2 cups water

1/4 tsp salt

3/4 cup raisins

1/4 cup light brown sugar

1 tsp cinnamon

60 g cream cheese

2 tbsp powdered sugar

2 tsp milk

INGREDIENTS:

8 eggs

2 cups water

4 cups cold water

4 cups ice

METHOD:

1. Press saute on your pressure cooker and wait

for the pot to get hot. Add the butter and stir

until completely melted.

2. Add the oats and stir continuously until oats

absorb the butter.

3. Add the water to the pot, lock the lid, turn the

regulator knob to pressure, and cook on high

pressure for 10 minutes.

4. Release the pressure, open the lid, stir in the

raisins, press warm/cancel and lock the lid.

Leave the cooker to sit while you make the

cinnamon topping

5. In a small cup, mix the cinnamon and light

brown sugar. Sift well using a fork.

6. In a small mixing bowl, mix the cream

cheese, powdered sugar and 2 tsp of milk.

Whisk until creamy. Use a pastry pipng bag

and ﬁll with frosting.

7. Serve the oatmeal with a generous sprinkling

of cinnamon and swirl of frosting.

METHOD:

1. Add 2 cups of water to the pressure cooker pot

2. Insert steam rack

3. Place eggs onto the steam rack

4. Lock the lid and cook on high pressure for 6 minutes.

5. Release the pressure.

6. Transfer the eggs to a bowl of cold water and ice.

7. Allow to cool before peeling or refrigerate.

CINNAMON BUN RAISIN OATMEAL

PERFECT HARD BOILED EGGS

1 2

TIP:

Dont like raisins?

Cut them out!

TIP:

Want softer eggs?

Just take them out

of the cooker after

3 minutes!

BREAKFASTS

INGREDIENTS:

12 large eggs

1/2 cup milk

1 cup water

1/2 tsp salt

1/4 tsp black pepper

1 cup diced and seeded

tomato

3 cups baby spinach,

chopped

3 large green onions,

sliced

4 tomato slices for

topping

1/4 cup shredded

parmesan cheese

INGREDIENTS:

5 slices of french bread

(cut into large squares)

3 eggs

4 bananas, sliced

1/2 cup milk

2 tbsp brown sugar

1 tbsp white sugar

1/4 cup cream cheese

1 tsp vanilla extract

1/2 tsp cinnamon

2 tbsp chilled butter

syrup

METHOD:

1. In a large bowl, whisk together eggs, milk, salt and

pepper.

2. In a 1.5 L casserole dish that will ﬁt into the pressure

cooker, add spinach, diced tomato, green onions and

stir together.

3. Pour egg mixture into the baking dish and stir. Gently

place sliced tomatoes on top and sprinkle with cheese.

4. Add 1 cup of water to the pressure cooker. Insert steam

rack. Place casserole dish onto rack.

5. Lock the lid and cook on high pressure for 20 minutes.

6. Release the pressure and remove casserole dish and

place into an oven on broil for 5 minutes, browning

the top.

METHOD:

1. Oil a baking pan.

2. Using a microwave-safe bowl, melt cream cheese in the

microwave for about 30 seconds. Do not over-heat.

3. Add a layer of bread (cut up in large squares) to the

pan, then layer banana slices and sprinkle with 1 tbsp

of brown sugar. Next, add a layer of cream cheese. Top

with the remaining bread, then another layer of banana

slices and sprinkle with a ﬁnal tbsp of brown sugar.

4. In a bowl, whisk eggs and milk. Stir in white sugar,

vanilla and cinnamon.

5. Add 3/4 cup of water into the pressure cooker pot.

Insert steam rack into pressure cooker. Place the baking

pan onto the rack. Lock the lid and cook on high pres-

sure for 20 minutes. Release the pressure and remove

the baking pan from the pressure cooker.

6. Allow to cool for 5 minutes before serving. Drizzle with

syrup (optional).

SPINACH AND TOMATO QUICHE

BANANA CINNAMON FRENCH TOAST

3 4

TIP:

Add a little

chocolate spread.

Treat yourself!

5 6

SIDES

INGREDIENTS:

2 cups rice

21/2 cups water

3 tbsp olive oil

or avocado oil

1 tsp salt

2 limes

1/2 cup fresh coriander,

chopped

INGREDIENTS:

700 g brussel sprouts

6 garlic cloves, minced

2 tbsp olive oil

or avocado oil

3/4 tsp salt

1/2 tsp black pepper

1/4 cup soy sauce

1/4 cup water

METHOD:

1. Add rice, water, oil, salt and juice of 1 lime to the

pressure cooker pot and stir.

2. Lock the lid and cook on high pressure for 6 minutes.

3. Release the pressure and mix rice.

4. Transfer rice to a serving bowl. Mix in the juice of the

other lime and coriander.

5. Try serving with one of our main meal recipes.

METHOD:

1. Rinse brussel sprouts and trim the bottom of the stems.

2. Place brussel sprouts and garlic into a mixing bowl and

toss with oil, salt and pepper.

3. Place brussel sprouts into the pressure cooker pot. Add

water and soy sauce.

4. Lock the lid and cook on high pressure for 3 minutes.

5. Release pressure and serve.

6. Try serving with one of our main meal recipes.

CORIANDER LIME RICE

BRUSSEL SPROUTS

TIP:

Use any rice!

(cooking time might

vary) Even add in

tomato, onion or

tumeric for added

ﬂavour!

7 8

SIDES

INGREDIENTS:

1 cup water

1 kg potatoes, peeled

4 tbsp unsalted butter

2/3 cup whole milk

METHOD:

1. Add 1 cup of water to the pressure cooker pot. Insert

steam rack into the pressure cooker. Place potatoes onto

the rack. The potatoes should be above the water.

2. Lock the lid and cook on high pressure for 7 minutes.

3. Release the pressure. Carefully remove potatoes and set

aside to cool. Empty water from the pot.

4. Once potatoes have cooled, cut into quarters.

5. Set the pressure cooker to Sauté. Add milk and butter

and melt the butter. Add salt and pepper to taste.

6. Place the potatoes back into the pot. Using a masher,

mash potatoes. Use a plastic whisk to blend and smooth.

7. Serve and top with chives (optional).

8. Try serving with one of our main meal recipes.

MASHED POTATOES

INGREDIENTS:

1 cup whole grain quinoa

1 tbsp olive oil

or avocado oil

1/2 tsp salt

11/2 cups water

METHOD:

1. Using a ﬁne mesh strainer, rinse quinoa under

running water for about 2 minutes. This will remove

any bitterness from the quinoa.

2. Set the pressure cooker to Sauté. Add oil and heat.

3. Add salt and stir.

4. Add water and slowly transfer quinoa into the pot.

5. Lock the lid and cook on high pressure for 1

minute.

6. Release the pressure and serve.

7. Try serving with one of our main meal recipes.

QUINOA

TIP:

Best served with

pork bangers

(of course).

METHOD:

1. Combine all ingredients and place into a pressure

cooker baking pan. Cover with foil.

2. Add 2 cups of water to the bottom of the pressure

cooker and insert steam rack. Place baking pan on

rack. Lock the lid and cook on high pressure for 10

minutes.

3. Try serving with one of our main meal recipes.

9 10

SIDES

INGREDIENTS:

280 g frozen chopped

spinach

400 g can of artichokes

2 cups water

1/2 cup sour cream

1 cup mayonnaise

1 cup shredded parmesan

1 cup shredded mozzarella

1/4 tsp garlic salt

1/4 tsp black pepper

SPINACH ARTICHOKE DIP

TIP:

This dip is best

enjoyed with tortilla

chips! Maybe even

add in some guac?

INGREDIENTS:

4 ears of corn, shucked

and rinsed

11/2 cups of water

METHOD:

1. Add 11/2 cups of water to the pressure cooker pot.

Insert a steam rack into the pot. Place corn on the

rack. The corn should be above the water. Lock

the lid and cook on high pressure for 5 minutes.

Release the pressure.

2. Drizzle corn with hot sauce or butter (optional).

3. Try serving with one of our main meal recipes.

CORN

INGREDIENTS:

500 g baby potatoes

1 cup water

1 tbsp olive oil

or avocado oil

2 garlic cloves, minced

2 sprigs of fresh rosemary

salt and pepper

METHOD:

1. Add 1 cup of water to the pressure cooker. Insert

steam rack into the pressure cooker. Place potatoes

onto the rack. The potatoes should be above the

water. Lock the lid and cook on high pressure for 4

minutes. (Don’t forget to pierce the potatoes)

2. Release the pressure. Carefully remove potatoes and

set aside to cool.

3. In a microwave-safe bowl, combine oil, garlic, rose-

mary, salt and pepper. Microwave for 1 minute.

4. Place potatoes into a serving dish and coat with

rosemary and olive oil mix.

5. Try serving with one of our main meal recipes.

ROSEMARY GARLIC POTATOES

TIP:

To brown the corn or

potatoes, cook

in our 8-in-1

Gourmet Chef!

11 12

STARTERS & SNACKS

INGREDIENTS:

2 tbsp olive oil

1 onion, chopped

1 large butternut (peeled

and seeded)

4 cups of vegetable broth

2 sweet potatoes, peeled

and cut

3 apples, peeled and cut

3 garlic cloves, minced

1/2 tsp cinnnamon

1/4 tsp nutmeg

1/4 tsp black pepper

1/4 tsp cumin

1/4 tsp ginger

1 tsp salt

INGREDIENTS:

340 g frozen spinach,

thawed

3 cloves of garlic, minced

1/4 cup grated Parmesan

cheese

1 kg ﬂank steak

salt & pepper

1 tsp paprika

1/2 tsp thyme

1 tbsp olive

or avocado oil

2/3 cup beef broth

butcher’s twine

METHOD:

1. Drain the thawed spinach and dry well using paper

towels. In a bowl, combine spinach, garlic and cheese.

2. Carefully slice ﬂank steak in half, horizontally. Season

with salt and pepper. Slice across the shortest side into

about 6 strips. Add ﬁlling to the center of the strip and

roll into a circle. Tie across the steak with butcher’s

twine. Trim off excess twine, leaving about 1/4” ends.

3. Place steak rounds on a ﬂat side and sprinkle with papri-

ka and thyme.

4. Set the pressure cooker to Saute. Add oil and heat.

Brown both sides of the steak rounds. Add beef broth.

5. Lock the lid and cook on high pressure for 30 minutes.

6. Allow the pressure to release naturally for 5 minutes,

then release the remaining pressure manually.

7. Remove liquid from the pot and set pressure cooker

to Sauté, then brown the stuffed ﬂank steaks to your

preference.

8. Rest steak rounds for 5 minutes before slicing or serving.

Remove twine before serving.

BUTTERNUT SOUP

STUFFED FLANK STEAKS

METHOD:

1. Set the pressure cooker to Sauté. Add oil and heat.

2. Sauté onion for approximately 4 minutes and place all

ingredients into the pressure cooker.

3. Lock the lid and cook on high pressure for 15 minutes.

4. Allow the pressure to release naturally.

5. Blend soup using a hand blender and serve. (Try one

of our Bennett Read blenders)

TIP: Garnish with

your favourite topping.

Pomegranate,

feta, bacon...

Your choice!

13 14

STARTERS & SNACKS

INGREDIENTS:

2 tbsp olive oil

or avocado oil

1 lime, juice and zest

3 garlic cloves, minced

1 tsp cumin

1 tsp chilli powder

1/3 cup coriander, chopped

4 chicken thighs

1/2 cup chicken broth

salt and pepper

INGREDIENTS:

1 tbsp olive oil

or avocado oil

1 1/2 cups of water

1 tsp grated fresh ginger

1 cup minced shiitake mush-

rooms

1 tsp sesame oil

11/2 cups cabbage, minced

12 round dumpling wrappers

1/2 cup grated carrots

2 tbsp soy sauce

1 tbsp rice wine vinegar

METHOD:

1. Set the pressure cooker to Sauté. Add oil and heat.

2. Sauté mushrooms until tender. Add cabbage, carrots,

soy sauce and rice wine vinegar. Mix until liquid is

absorbed. Set pressure cooker to Warm. Stir in ginger

and sesame oil.

3. Fill a small bowl with water. Place next to a cutting

board. Place 1 dumpling wrapper onto the cutting

board. Dip a ﬁngertip into water and moisten the edges

of the wrapper. Place about 1 tbsp of the ﬁlling onto the

center of the dumpling wrapper. Fold dumpling in half,

matching the edges, then pressing and sealing together.

4. Add 11/2 cups of water into the pressure cooker. Insert

steam rack into the pressure cooker. The rack should be

above the water.

5. Place dumplings onto a perforated baking pan and

place onto the rack. Lock the lid and cook on high

pressure for 7 minutes.

6. Release the pressure and serve immediately.

CHILLI LIME CHICKEN

ASIAN DUMPLINGS

METHOD:

1. Add 1 tbsp of oil, lime juice, garlic, cumin, chilli

powder, coriander and salt and pepper into a 4 L

zip-seal bag. Shake to combine.

2. Add chicken and massage marinade into chicken.

Refrigerate for at least 30 minutes and up to 1 hour -

ﬂip the bag and redistribute marinade halfway.

3. Set the pressure cooker to Sauté. Add 1 tbsp of oil to

the pot and once hot, add the chicken and sear for

2-3 minutes on both sides.

4. Scrape off any bits from the bottom of the pressure

cooker pot, then add chicken broth to the pot.

5. Lock the lid and cook on high pressure for 9 minutes.

6. Remove liquid from the pot and set pressure cooker

to Sauté, then brown the chicken pieces to your

preference and serve.

FUN FACT:

Dumplings were

the ﬁrst on-the-go

food!

15 16

MAIN MEALS

INGREDIENTS:

1 cup chicken broth

1 pinch saffron

1/4 tsp sea salt

1 tbsp unsalted butter

2 frozen salmon ﬁllets

INGREDIENTS:

2.5 kg boneless skinless

chicken thighs / wings

11/2 cups diced onion

3 cloves of garlic

1/2 cup soy sauce

1/4 cup tomato sauce

1 cup honey

1/8 tsp salt

1/8 tsp black pepper

1/3 tbsp red pepper

ﬂakes

METHOD:

1. Place all ingredients into the pressure cooker.

2. Lock the lid and cook on high pressure for 15 minutes.

3. Release the pressure. Remove chicken, slice and set aside.

4. Set the pressure cooker to Sauté. Stir sauce until thickened.

5. Add sliced chicken back into the pot, then mix well.

6. Serve over rice (optional).

SALMON

HONEY GLAZED CHICKEN

METHOD:

1. Place all ingredients, except for the salmon, into the

pressure cooker.

2. Insert the steam rack then place the salmon onto the

rack.

3. Lock the lid and cook on high pressure for 5 minutes.

4. Allow the pressure to release naturally.

5. Remove liquid from the pot and set pressure cooker to

Sauté, then brown the salmon pieces to your prefer-

ence and serve.

FACT:

You can even cook

the chicken pieces

from frozen! Honey

glazed chicken

without the fuss!

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