Recipes

Beef soup with vegetables

Ingredients
• 5-6 medium-sized potatoesc 5-6 sliced carrots 4-5 onions sliced
• 2 medium sized zucchini
• 1 sliced leek
• 1 handful of chopped celery
• 1 handful of cabbage
• 2 paprika peppers Parsley
• 1 1/2 kg beef cut into portions Olive oil
• Salt & Pepper;
• Pepper Half a cup of white wine

Directions
Saute the meat in the pot with the olive oil. Simmer with wine and add about 2,5 glasses of water. Close the lid of the pressure cooker and cook at level 2 for 20 minutes. Turn off the heat pot and quickly decompress under cold water, open the lid and add all the other ingredients. Close the lid again and cook at level 2, for another 15 minutes. Turn off the heat and allow the pot to decompress slowly. To thicken our soup, we take a spoonful of vegetables and mash them in a blender. Return them to our pot and mix well.

Pork with leek & celeriac

Ingredients
• 1 kg pork neck without bone
• A little flour for meat
• 5-6 tb olive oil
• 3 large leeks in slices
• 1/2 kg celeriac
• 3-4 spring onions in slices
• 1 chopped onion
• 1 glove garlic
• 1 glass of wine white wine
• 1 liter of water
• Salt & pepper
• 1/2 bunch dill
• For the egg-lemon sauce
• 2 lemons zest
• 3 lemons juice
• 2 eggs

Directions
Cut the meat into large pieces and flour it lightly. Put 3 tablespoons of the olive-oil into the pot and brown the meat from all sides. Remove and add the remaining olive oil along with the onions, garlic and leeks. After they shimmer, add the meat and the wine. Add salt, pepper, dill and celeriac. Add the required water and close the pressure cooker lid at level 2. Cook for 30 minutes. Then turn off the heat and leave the pot on for a slow release. For the egg-lemon sauce, we beat the eggs with the lemon juice & zest, salt and pepper until it becomes a foamy cream. Then we open the pressure cooker and with a ladle we take a some broth, adding it to the egg-lemon gradually, beating well to adjust the temperature. Then we add it to our food. Boil for ten minutes with the lid open, until the sauce is set.

Legume Mix

Ingredients
•2 cups variety of legumes (beans, chickpeas, fava beans, black-eye peas, lentils, wheat, etc.)
•1 large onion
•2-3 spring onions
•1 leek
•3 carrots
•Celery
•Parsley
•1 cup olive oil
•1 tb tomato paste
•Salt, pepper, chilly flakes

Directions
Soak the legumes, from the previous night, in luke water. Finely chop the vegetables and sauté them in the pot with olive oil until they simmer. Add the tomato paste and mix well. Add the legumes, water, salt, pepper and the chilly flakes according to your preference. Close the pressure cooker and cook at level 2 for 20 minutes. Turn off the heat and let it decompress slowly. Optionally, after the pot is decompressed, we can put our food into a tray and in the oven at 220 degrees for 10-15 minutes.

Pork knuckle with black beer

Ingredients
•For the pork knuckle
•2-3 pork knuckles of total weight 1600-1800gr
•4 leeks
•2 potatoes
•2 carrots
•3 cloves of garlic
•500ml black beer
•Olive oil, orange zest, salt, pepper
•For the sauce
•1 clove of garlic
•2 spoons mustard
•3 spoons butter
•Juice of 3 oranges, salt, pepper

Directions
Mince the garlic. Make 3-4 holes on each knuckle with the knife and put in salt, pepper and some garlic. Put the olive oil in the pressure cooker and brown the pork knuckles form all sides. Then clean and cut the leeks, the carrots and the potatoes in large pieces and add them to the knuckles. After a couple of minutes add slowly the black beer. Add some extra water if necessary. Advise the liquid indicator inside the pot. Close the lid and let it cook for 50-60 minutes at scale 2. Open the lid and add the ingredients for the sauce: the butter, the mustard, the garlic, the orange juice, salt and pepper. Close again the lid and let it cook for another 30 minutes at scale 0.

Beef cheeks

Ingredients
• 1,200 g beef cheeks
• 4 tbsp. olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 tbsp. tomato paste
• 1 c. red wine
• 2 c. meat stock
• 1 bay leaf
• 3-4 allspice berries
• 1 thyme sprig
• Salt & pepper

Directions
Remove most of the fat from the beef cheeks. Cut into large bite-size pieces. Brown the beef cheeks in a bit of olive oil. Add the onion, carrot and celery and stir. Rub the tomato paste on the base of the pot. Pour in the wine and let it evaporate completely. Add the stock and herbs. Seal with the lid and cook over medium heat (level 2) for 60΄. Open the lid, season with salt and pepper and check the meat. Let it rest for another 10-15΄ on the stove (level 0) until the sauce thickens.

Cycladic beef in red sauce

Pyramis Group