Years ago I had to make do with just cultivated mushrooms and double cream, which always tended to separate in the cooking. The hardest part was spending hours on pinterest researching and looking for the best recipes. Before you get cooking, fill out your flavor preferences to help us recommend the recipes and products right for you. For this dish, you should place the pork chops directly at the bottom of the inner pot.
When I received my review copy in the mail several days ago, the first thing that impressed me was how well put together this cookbook is, with beautiful photography that accompanies each recipe and easy-to-read recipes that each fit on a single page.
Keeping an ice cream recipe simple is really not my style, and here, not being able to leave well-enough alone, I’ve added a French ginger liqueur and chopped crystallized ginger to mix things up a bit, making for a more, dare I say it, sophisticated dessert.
The non-marinade-not-really-a-rub that is slathered on the pork is so tasty and you end up with juices on the tray to scrape onto the pork, so there’s plenty of flavour even without marinating. Test 4 – 5 minutes, Quick Release: the pork chops were fully cooked, the results were not bad, however, the meat was a bit dry due to using quick release.
Chop the peaches into chunks and put into a food processor along with the lemon juice, ginger liqueur (if using), 1/3 cup of the sugar, and the salt. I was musing on lighter, spring-is-approaching food and thought I’d make a quick shrimp and vegetable stir fry.
