Appetizers - Viralonlline
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Appetizers

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EGGPLANT & OLIVE ON BAGUETTE

Ingredients:

4 tbsp. olive oil
2-lb. eggplant
3-4 garlic cloves
1 tsp.salt
½ cup (125 ml) water or 1 cup (250 ml) water 1 lemon juiced
1/4 cup black olives, pitted
1 tbsp. tahini
A few sprigs thyme
Fresh extra virgin olive oil for drizzle

Directions:

1)Peel eggplant alternately some with the skin and some without skin
2)Slice the biggest chunks so that they can be placed at the bottom in the pressure cooker pot.
3)Heat oil, add garlic, and big diced chunks of eggplant. Cook this for 5 minutes.
4)Add salt and 1/2 cup water, lock the lid, and cook this at high pressure for 4 minutes.
5)When time is up, release the pressure and remove and discard the brown liquid.
6)Remove skin and add tahini, lemon juice, cooked and uncooked garlic cloves, black pitted olives.
7)Pure everything using an immersion blender and removes it in a bowl.
8)spoon 1 tbsp. of this eggplant and olive mix on sliced and warmed baguette slices.

BBQ CHICKEN WINGS IN PRESSURE COOKER

Ingredients:

12 pieces of chicken wings
1 (18 oz.) smoky or sweet BBQ sauce
1 large onion chopped 2 tsp. cooking oil
1/4 cup red wine
Corn or gravy flour to thicken the sauce

Directions:

1)  Heat cooking oil, sauté onions till soft.
2) Add cleaned and washed chicken wings, cook stir well till brown.
3) Add the BBQ sauce and wine to the browned wings.
4) Lock the lid and cook this for 10 minutes.
5) When the timer beeps, turn off the pressure cooker and do a quick pressure release the steam.
6) Remove wings on a serving platter and add cornflour or gravy flour to the sauce in the cooker pot and thicken the sauce.
7) Drizzle or pour or serve in a bowl this sauce along with hot wings.

SCHEZWAN CHICKEN WINGS IN PRESSURE COOKER

Ingredients:

12 pc chicken wings
1 18 oz. Schezwan sauce
1 large onion chopped
2 tbsp. cooking oil
1/8 cup chicken stock
Corn or gravy flour to thicken the sauce

Directions:

1)Heat cooking oil,sauté onions till soft.
2)Add cleaned and washed chicken wings, cook, and stir well till brown.
3)Add the Schezwan sauce and chicken stock to browned wings.
4)Lock the lid and cook this for 10 minutes.
5)When the timer beeps, turn off the pressure cooker and do a quick pressure release of the steam.
6)Remove wings on a serving platter and add cornflour or gravy flour to the sauce in the cooker pot and thicken the sauce
7)Drizzle or pour or serve in a bowl this sauce along with hot wings.

RED POTATOES WITH GARLIC & CHIVES

Ingredients:

2 lb. unpeeled red potatoes
1 cup of water
1 bay leaf
2 cloves garlic, peeled
1/2 tsp. salt
4 oz. cream cheese
4 tbsp.or 1/2 stick unsalted butter, melted Hot water
3 tbsp minced chives
Ground black pepper

Directions:

1) Place the potatoes, bay leaf, garlic, water,1/2 tsp. Salt in the pressure cooker.
2)Lock the lid and bring to high pressure and cook for exactly 8 minutes.
3)Remove the pressure cooker from heat and do a quick pressure release. Discard bay leaf.
4)Drain the potatoes and garlic in the colander, return them to the pressure cooker.
5)Cook uncovered over medium heat until excess water has evaporated.
6)Off the heat, mash potatoes to a chunky consistency, add cream cheese and melted butter till all combined well.
7)Add hot water if required to adjust the consistency of potatoes.
8)Before serving, sprinkle chives and season with salt and pepper.

SALMON WITH THYME

Ingredients:

2 large salmon fillets or 4 salmon steaks Dijon mustard
Fresh Thyme or dried thyme
1 cup wine, water or fish stock
1 bay leaf

Directions:

1)Place the liquid in the pressure cooker pot
2)Smear salmon steak or fillets with Dijon mustard and sprinkle dry thyme or freshly chopped thyme
3)Lay the salmon steaks or fillets on a metal trivet and place them into the cooker pot.
4)Close the lid and cook for 15 minutes.
5)When done, release the steam completely and carefully lift the trivet and slide salmon on a serving plate