TEA COOKING POT RECIPES

Steps:

• Add the olive oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of the oil heating, add half the onion and sauté for 3 minutes, until lightly softened.
• Add the ground beef and garlic and, using a mixing spoon or spatula, break up the meat until it begins to crumble and lightly brown, about 3 minutes. It shouldn’t be fully cooked at this point (that’s what the pressure cooking is for). Do not drain any juices released—we want them in there for more flavor!
• Add the Worcestershire sauce and deglaze (scrape the bottom of the pot to free it of any browned bits).
• Add the broth, crushed tomatoes, tomato sauce, hot sauce (if using), liquid smoke (if using), Italian seasoning, seasoned salt, and black pepper. Stir everything together well.
• Add the pasta but do not stir. (Why? Well, there’s lots of meat in there. If you stir the pasta in, you run the risk of clogging the pot when it tries to come to pressure.) Just smooth the pasta out so it’s slightly submerged in the sauce.
• Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook for 6 minutes on High Pressure. Quick release when done.
• Add the remaining red onion, the Thousand Island dressing, pickles (if using), relish (if using), barbecue sauce, mustard (if using), and Cheddar cheese. Stir until the cheese is melded into the pasta. Serve topped with additional red onion, dill pickles, and fried onions, if desired.

Steps:

• 1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
  2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
  3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
  4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
  5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.