RELISH PLATE RECIPES

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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12-17 spring rolls

Number Of Ingredients 14

1 tbsp oil
2 garlic cloves (minced)
1 1/2 cups shredded carrot
1 1/2 cups shitake mushrooms (sliced)
1 1/2 cups bean sprouts (heaped)
1 1/2 cups shredded green cabbage (packed)
1 tbsp cornstarch
1 tsp fresh ginger (grated)
2 tbsp cilantro (chopped finely)
2 tbsp oyster sauce
2 tsp soy sauce
12-17 rice paper (square 22cm)
4-6 cups cold water
Any kind of oil spray

Steps:

  • Add oil to a skillet or an Instant Pot (select Sauté – High. Press Start).
  • Once hot, add garlic and ginger, stir quickly, then add shrimp.
  • Cook, breaking it up as you go and season lightly with salt and pepper, until it turns white and cooked.
  • Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornstarch, soy sauce and oyster cook for 1 minute until the liquid is gone. Add the chopped cilantro and give it a quick stir.
  • Remove the skillet or the instant inner pot from heat and put it aside.
  • Meanwhile pour 6 cups of cold water in a large bowl.
  • Dip a rice paper sheet in water for a few seconds and place it on the cutting board.
  • Leave it a minute to moisten.
  • Add 2-3 tbsp of the filling mixture in the canter of the sheet in a rectangle shape.
  • Starting at the bottom, fold over the rice paper sheet to cover the filling, then fold each side of the sheets over the filling, then firmly roll the whole thing up, using your fingers to keep the fillings pushed towards the middle of the roll.
  • Repeat this process until all the filling has finished (There will be 12-17 rolls).
  • Once they are done, spray the cooking oil generously all over the spring rolls.
  • Select -Air fry- set the temperature to 400°F  and time to 15 minutes.   Press Start.  
  • Once the AF shows the  ‘ADD FOOD’ sign, open the AF basket and place the spring rolls carefully into the AF basket.   Close the AF basket.  
  • Once the AF shows the ‘TURN FOOD’ sign, flip the spring rolls with tongs and close the basket to continue to cook.
  • Once the cooking cycle ends, remove the AF basket, and place the spring rolls on a serving plate.
  • Serve warm with sweet and sour chili sauce or any preferred dipping sauce if desired. Enjoy!

CORNED BEEF PLATE PIE RECIPE - BBC FOOD



Corned beef plate pie recipe - BBC Food image

This double-crusted pie may have an old-fashioned thrifty feel, but it’s ideal for a family supper, and very easy to put together. Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture.

Provided by Paul Hollywood

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4-6

Number Of Ingredients 15

300g/10½oz plain flour
pinch salt
75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice
75g/2½oz lard, cut into roughly 1cm/½in dice
beaten egg, to finish
1 tbsp vegetable or sunflower oil
1 medium onion, chopped
1 large carrot, peeled and diced
2 celery sticks, diced
1 large potato, about 250g/9oz, such as Desiree, peeled and cut into 1cm/½in dice
340g/12oz tin corned beef, broken into large chunks
splash Hendersons Relish or Worcestershire sauce
250m/9fl oz dark beef stock
1 tbsp chopped parsley
salt and white pepper

Steps:

  • To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl.
  • Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest while you make the filling.
  • Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured.
  • Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed.
  • Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated.
  • Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely.
  • Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.
  • Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pastry ready to form the lid.
  • Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid.
  • Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing.

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