san ignacio SG-1503 Manuel D'instructions page 20

EN
Chicken and egg croquettes
Ingredients (4-6 people):
For 6-8 people: 1 chicken thigh
2-3 eggs 1 onion
1 leek 1 carrot
1 spring onion 135 gr. flour
1/2 l. of milk
Flour, beaten egg and breadcrumbs
Water Extra virgin olive oil
Salt Nutmeg
Parsley
Instructions
In the pressure cooker with water and salt, cook chicken with leek, onion and carrot. Close the lid and
cook for 20-25 minutes. When chicken is tender, separate from bones and skins and mince.
Boil the eggs in a small saucepan with water and salt for 10 minutes.
Chop the onion and fry in a pan with oil over medium heat. Add flour and stir with a whisk until lightly
browned. Take 1/2 l. of milk and stir well and add the same amount of broth, stirring constantly. Work the
dough over low heat. Sprinkle with grated nutmeg. Add the béchamel sauce to the chicken together with
chopped eggs. Mix well and cook over low heat for 20 to 25 minutes. Pour batter to a source and allow
it to cool down.
Once the dough is cold, cut and shape into croquettes, roll them in flour, then in eggs and breadcrumbs
and fry in a pan with hot oil.
When they are done, remove them from the pan to a plate covered with absorbent (or a tissue) to drain
the excess oil.
Serve
Cake in a pressure cooker
Ingredients (8 people):
1 ½ flour 1 cup sugar
1 egg ½ cup oil
1 cup milk 1 teaspoon of vanilla extract
For the glaze: 200 g of powdered sugar
10 tablespoons of water (about 75 ml)
Instructions
Put eggs in a mixer and mix until smooth and frothy with as much as twice of its initial
volume. Mix the eggs with sugar and oil, slowly add flour alternately with milk until smooth and lump-
free. Add the vanilla essence.
Pour the mixture to a previously greased Bonio biscuit mould.
Place the mould inside of the pressure cooker and put the lid on and leave at high heat for 2 minutes,
then lower the intensity of the fire and let it cook for 40-45 minutes.
Leave it for 10 minutes with fire turned off and check if the cake is baked with a knife, if it comes out dry,
the cake is ready. Remove and unmould on a wire rack.
Preparation of the glaze
Mix water with sugar and stir until completely integrated.
Once we have the icing ready we can cover the cake. Place the cake on a rack. It is important to pour
the glaze at once and at the centre of the cake. Let it cool down at room temperature.
Ready for serving.
Cheesecake in a pressure cooker
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Ingredients
4 Eggs
4 tablespoons of sugar
1 can of milk powder
200ml cream cheese
Caramel or sugar to caramelize
Black and red berries
Liquid Chocolate
Instructions
Put all the ingredients in a bowl and beat until blended.
Caramelize the pan and put the mixture in it.
Close the mould with a lid or aluminium foil, fitting well into the mould so that no water gets in during
cooking. Put the mould into the pressure cooker with two fingers height of water. Close the pressure
cooker and cook for 15 to 20 minutes.
After a while and once the pressure is reduced in the pot, let it cool in the refrigerator.
Serving
Unmould on a platter.
Decorate with liquid chocolate, black and red berries.
Spanish Flan Recipe
Ingredients (4-6 people):
1/2 l. milk
4 eggs
6 tablespoons of sugar
Water
Instructions
We start with putting 4 tablespoons of sugar in a bowl, beat eggs and whip well with a whisk. Then we
add milk gradually, stirring constantly. When whipped, set
aside for a while.
To make caramel, we add 2 tablespoons of sugar in a pan. Add 2 tablespoons water and let it
caramelize. Then you can place the caramel in the bottom of the pan and add the egg mixture which was
set aside.
Add a bit of water in the pressure cooker and add the mixture to it. Cover the pan with aluminium foil,
place the lid on the pot and cook (setting number 2) for 4 minutes after the steam starts coming out.
Allow the flan to rest for a while.
Take out and serve.
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EN