The New Zealand Pressure Cooker Cookbook

Since my review of this title the book has been officially launched at New Zealand's only specialist cookbook shop, Cook the Books in Ponsonby Road. The shop was packed to hear and see author Lisa Loveday's impressive demonstration.

Several blog visitors have asked me if it would be possible to post the recipe for the divine Sweet Chilli & Lime Steamed Salmon that I referred to in my earlier blog post. Publisher Renee Lang has kindly agreed so here it is:

Sweet Chilli & Lime Steamed Salmon
Salmon lovers will enjoy making – and eating – this refreshing dish.

2 salmon steaks
1 teaspoon crushed garlic
1 teaspoon freshly grated ginger
1 1/2 tablespoons sweet chilli sauce
1 tablespoon fish sauce
zest and juice of 1 lime

1. Place a sheet of baking paper in the steamer basket of the pressure cooker. Lay the salmon steaks on the baking paper. Mix together the garlic, ginger, chilli sauce, fish sauce, lime zest and juice and brush over the fish.

2. Place a trivet in the pressure cooker and pour in about 2 cups of water. Position the steamer basket to sit on the trivet.

3. Position the lid on top of the pan and lock it into place. Set to low pressure (1). Bring up to pressure and maintain this pressure for 10 minutes. Remove from the heat and reduce the pressure using the quick release method (see page xxx).

Serve with rice and salad.
Serves 2

By the way I mentioned in my review that I had seen cookers ranging in price from $100-$400. Since then I notice that the Stevens Homewares chain is currently offering a rather nice looking Italian pressure cooker for $99 (normally $200+).

The New Zealand Pressure Cooker Cookbook,
Renaissance Publishing - $35