Month: April 2020

Manti (Turkish Ravioli)

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Manti (Turkish Ravioli)

Mint & Yogurt sauce over meat ravioli
Course: Main Dish
Cuisine: Mediterranean
Keyword: garlic, pasta, pepper, yogurt

Instructions

  • You mix full fat yogurt with minced garlic (to taste, I like it very garlicy)
  • In a tiny pan melt some butter throw some Turkish red pepper (Aleppo) in there (to taste, I like spiiiiicy), I also like adding pepper paste to this (it's a Turkish thing can be found on Tulumba.com)
  • Pour the yogurt sauce over the cooked pasta, then the spicy butter, sprinkle with dried mint to finish.
  • The manti pouches are sold in the aforementioned website, or you could do this over your favorite raviolis.

Notes

Courtesy of Alice Anderson.  Ingredients from Tulumba.com

Instant Pot Boiled Eggs

Very simple, just including for reference.

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Instant Pot Boiled Eggs

Soft, Medium, or Hard Boiled Eggs
Cook Time5 minutes
In cool water1 minute
Keyword: eggs, instantpot

Equipment

  • Instant Pot
  • Trivet

Ingredients

  • 1 cup water
  • 1 dozen eggs Can be more or less

Instructions

  • Add 1 cup of water to Instant Pot
  • Place trivet in Instant Pot, place eggs on top
  • Seal and cook on High Pressure for 3 to 7 minutes
  • 3 = Soft, 5 = Medium, 7 = Hard
  • Remove eggs, place in cold water for 1 minute
  • Peel if desired

Instant Pot Corned Beef

This recipe also works well for Lamb Roasts, including the pre-seasoned ones you can find at Aldi’s – one bottle of Guinness, some extra garlic, a trivet, and 90 min. in the Instant Pot, and you’re all good.

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Instant Pot Corned Beef

How to cook a pre-packaged Corned Beef (and matching Veggies) in the Instant Pot
Prep Time15 minutes
Cook Time2 hours
Resting Time15 minutes
Course: Main Course
Cuisine: Irish
Keyword: beef, beer, cabbage, carrots, instantpot, onions, potatoes
Servings: 4 People

Equipment

  • Instant Pot
  • Trivet

Ingredients

  • 1 package Corned Beef kit Includes spice pack
  • 4 tsp Minced Garlic
  • 12 oz Beer Guiness preferred
  • 4 whole Potatoes Red Bliss preferred, cut into quarters
  • 2 whole Carrots Cut into bite-sized pieces, or an equivalent amount of Baby Carrots
  • 1 whole Onion Cut into 8ths
  • 1 whole Cabbage Cut into 8ths

Instructions

  • Combine beer and garlic in a multi-functional pressure cooker (such as Instant Pot(R)). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.
  • If you'd like to do a complete Irish feast, remove the trivet while your brisket is resting and place baby carrots, quartered red potatoes, and cabbage wedges in the bottom of the Instant Pot. Secure the lid, lock, seal, and select the manual setting. Set for 5 minutes. Do a quick release. The rested brisket and vegetables are ready at the same time.

Notes

-In Theory-, You can place the Corned Beef into the Instant Pot while frozen, but it will take longer to come to Pressure and begin the 90 min. cooking time.  The IP compensates by taking longer (+5-10 min) to come to pressure, but the cooking time remains the same.  My first test with this resulted in the beef being less tender, but still good – will need a repeat to confirm if this was the case, as I also noted an issue with what felt like not as much pressure during release.