Cooking Under Pressure (Part 2) - Sandalene's Quick Chicken Pot, Autumn fruit with hot vanilla rice pudding

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Sandalene’s Quick Chicken Pot

“This is my wife’s favourite fall-back winter meal. Our son loves it and it’s really Easy to make.”

Description: Sandalene’s quick chicken pot

Sandalene’s quick chicken pot

Serves 2 to 4, Easy

Great Value


20 minutes


35 minutes


·         Small onion 1, peeled and chopped

·         Shallots 2, peeled and chopped

·         Celery 4 sticks, cut into 4 cm pieces

·         Fresh thyme 6 sprigs

·         Sage leaves 6

·         Garlic 4 cloves, crushed

·         Ginger 1 x 3 cm piece, peeled and chopped

·         Butter 1 t

·         Olive oil 1 t

·         Free-range chicken 1

·         Carrots 200 g. Peeled and halved

·         Butternut ½, peeled and diced

·         Water 4 cups

·         Sea salt and freshly ground black pepper

·         Flat-leaf parsley, to garnish


1.    In a pressure cooker, sauté the onion, shallots and celery with the herbs, garlic and ginger in the butter and oil.

2.    Add the chicken and brown lightly. Add the carrots, butternut, water and seasoning.

3.    Cook at high pressure for 35 minutes.


Wine: Jordan Chardonnav 2011

Autumn fruit with hot vanilla rice pudding

Description: Autumn fruit with hot vanilla rice pudding

Serves 41 Easy


20 minutes


40 minutes


·         Brandy 1½ cups

·         Port 1½ cups

·         Verjuice 3 cups

·         Star anise 2

·         Cloves 5

·         Cinnamon ½ stick

·         Pears 2, peeled

·         Apples 2, peeled

·         Quince 1, peeled and halved

For the rice pudding:

·         Rice 1 cup

·         Water 2 cups

·         Milk 1 cup

·         Cream 1 cup

·         Vanilla pod 1

·         Ground cinnamon ½ t

·         Juniper berry 1

·         Sugar ½ cup

·         Free-range egg yolks 3


1.    In a saucepan, boil the brandy, Port, verjuice and spices for 15 minutes. Transfer the liquid and the remaining ingredients to a pressure cooker and cook at a high pressure for 4 minutes. Remove the lid and return to the saucepan. Boil until a light syrup forms. Serve the rice pudding topped with the fruit and syrup.

2.    To make the rice pudding, cook the rice and water in a pressure cooker over a medium heat for 7 minutes. Remove the lid, add all the other ingredients, except the egg yolks, and simmer slowly until thick and soft. Remove from the heat and slowly whisk in the egg yolks.


Wine: Nederburg Winemaster’s Reserve Special Late Harvest 2011

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