Pan frying steaks, fish or chops is something that I will avoid like a plague as I hate cleaning up oil splatters. Thus, I leave this task to the mil and we only have fried fish and steaks whenever she’s around. But ever since mum gave me a Philips Pressure Cooker (PPC), I’ve become more daring in my kitchen pursuit 👩🏻🍳
Yesterday I took the courage to pan fry striploin steak in my PPC. The steaks have been sitting in the freezer even before the mil left for New Zealand 2.5 months ago. I’d better cook them before she returns in two weeks’ time or she’ll be shocked to see the steaks still there after 3 months and I know what questions she’ll shoot towards me 🤐
Ok, back to the steaks! I am so pleased that the striploin beef steaks turned out pretty well. They were so good that my 3 persnickety piranha polished them off, though I had to snatch back the medium rare ones from the littlest one to pan-fry them again to make them thoroughly cooked and safer for consumption.
These look medium rare and perfect for my carnivorous hubs who would devour on bloody juicy steaks but he had to work late last night, so the 3 piranhas whacked them after I re-fried them for a couple of minutes more. After Alycia was down with food poisoning last week after eating Korean BBQ meat straight out from the fridge, I am now very wary of undercooked meats.
This is now almost well done, though I still see a tad pink in the middle.
The steaks were cooked on Bake mode (select ‘chops’) on the PPC.
While the steaks were slowly sizzling in the PPC, I had enough time to cut up a whole pomelo! With a PPC, I don’t have to stand at the stove to watch the fire. I can wash the dishes, wash the veggies and stir-fry them on the gas stove, etc while the meat is in the PPC. The meat hardly gets burnt as the Bake mode will end after 15-20 minutes. So even if you forget about it (but I doubt anyone will be that forgetful 😆) while you’re busy doing something else, you’re pretty safe as the Bake mode will end after the cycle.
The striplion steaks were marinated with salt, black pepper and Lea & Perrin sauce.
I also made a mash composed of organic purple sweet potatoes, organic orange sweet potatoes, US potatoes and organic cauliflower.
And blanched some organic broccoli and cauliflower in the same pot of water that I used to boil the potatoes.
I was worried that the 3 picky girls wouldn’t accept something so healthy with cauliflower and purple sweet potato in their mash but surprise surprise, they loved it!
Ingredients for healthy mash (just nice for 3 very hungry teens and 1 small eater adult):
3 purple sweet potato
2 orange sweet potato
3 US potato
2 handfuls of cauliflower
2 tablespoon of organic butter, melted in the microwave
1 tablespoon of salt
1 or 2 tablespoon of black pepper
2-3 tablespoon of fresh milk
Directions:
1. Cut the different types of potatoes into chunks
2. Dump the potatoes, sweet potatoes and cauliflower into a pot of boiling water with salt and boil till soft. Remove from water.
3. Sprinkle salt and pepper on the boiled potatoes and cauliflower.
3. Separate the potatoes and cauliflower into two batches and blitz for about half a minute in the blender. Add in milk and melted butter and blitz together.
4. You can eat warm or chilled in the fridge.
How I LOVE the color of Barney in my mash💜. Have I mentioned that when Alycia was a toddler, she was besotted with Barney? Till today, more than a decade later, hubs and I still remember the lyrics of Barney’s “I love you, you love me” rhyme❤️
I thought that there will be leftover of mash as it was a very big portion and I was unsure if the fussy girls would accept mash in purplish hue but it’s a hit. I’ll definitely make this again!
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