the Fast Slow GO™ Recipe Book the Fast Slow Go™
Recipe Index Beef Tacos p6 Beetroot and Quinoa Salad p8 Broccoli, Farro and Goats Cheese Salad p10 Potato Salad with Bacon and Mustard p12 Corn and Black Bean Salad p14 Heirloom Carrots with Labne p16 Corn Cobs with Chilli and Lime Salt p18 Pork and Chive Dumplings p20 Chicken and Mushroom Risotto p22 Mexican Risotto p24 Vegan Risotto Milanese p26 Chicken and Ginger Congee p28
Recipe Index Salmon with Lemon and Thyme p30 Hainanese Chicken p32 Butter Chickpeas p34 Shiitake and Corn Ramen p36 Tomato Pasta Sauce p38 Bolognaise Sauce p40 Carolina Pulled Pork p42 Beef Goulash p44 Lamb Shank Massaman Curry p46 Korean Beef Ribs p48 Beef Pho p50 Chicken Stock p52
Recipe Index Bone Broth p54 Vegetable Stock p56 Greek-Style Yoghurt p58 Honey Yoghurt p60 Chocolate Molten p62 Lemon Pudding with Blueberry Compote p64
the Fast Slow GO ™ With the Fast Slow GO™, these one-pot recipes can easily switch from pressure cook if you’re short on time to slow cook if you’ve got all the time in the world. You have the option of using 8 easy pre-set settings or take full control in manual mode. Pressure cooking is a method of cooking food in a small amount of liquid with a gasket sealed lid that retains steam inside and builds pressure.
Beef Tacos the Fast Slow Go™
Beef Tacos Prep time: 15 minutes Pressure cook: Slow cook: Makes: 80kPa / 1 hour* / Auto Quick Release HI 4 hours / LO 8 hours 16 the Fast Slow Go™ Ingredients For the pickled onions 2 red onions, thinly sliced 1 tablespoon salt L cup (80ml) lime juice For the beef 2 tablespoons vegetable oil 1.
Beetroot and Quinoa Salad the Fast Slow Go™
Beetroot and Quinoa Salad Prep time: 20 minutes the Fast Slow Go™ the Beetroot - 80kPa / 21 minutes* / Auto Quick Release Pressure cook: For For the Quinoa - 50kPa / 5 minutes* / Pulse Release Serves: 4-6 Ingredients 750g medium beetroot 1 cup (200g) tri coloured quinoa, rinsed 3 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil 2 teaspoons sea salt 60g baby rocket ½ cup (50g) walnuts, coarsely chopped 120g feta, crumbled Freshly ground black pepper, to season Method 1.
Broccoli, Farro and Goat Cheese Salad the Fast Slow Go™
Broccoli, Farro and Goat Cheese Salad the Fast Slow Go™ Prep time: 15 minutes Pressure cook: 50kPa / 20 minutes* / Pulse Release Steam: 3 minutes Serves: 4 Ingredients 1 cup (190g) farro, rinsed 1 tablespoon wholegrain mustard 300g broccoli florets 2 tablespoons extra virgin olive oil L cup (45g) raisins 2 teaspoons sea salt L cup flat-leaf parsley leaves Freshly ground black pepper, to season 1 teaspoon grated lemon zest 80g fresh goat cheese 2 tablespoons lemon juice Method 1.
Potato Salad with Bacon and Mustard the Fast Slow Go™
Potato Salad with Bacon and Mustard Prep time: 25 minutes Pressure cook: 60kPa / 6 minutes* / Auto Quick Release Serves: 4-6 the Fast Slow Go™ Ingredients 1kg baby potatoes 1 teaspoon salt 1 teaspoon olive oil 200g bacon rashers, coarsely chopped 5 green onions, thinly sliced ½ cup (110g) mayonnaise 2 tablespoons wholegrain mustard L cup flat-leaf parsley leaves, coarsely chopped Cracked black pepper, to season Method 1. Place the potatoes in the cooking bowl. Add 1 cup (250ml) water and the salt.
Corn and Black Bean Salad the Fast Slow Go™
Corn and Black Bean Salad the Fast Slow Go™ Prep time: 20 minutes Pressure cook: 80kPa / 12 minutes* / Natural Release Steam: 6 minutes Serves: 6 Ingredients 1½ cups (300g) dried black beans, rinsed and picked over 2 corn cobs, husks and silk removed ¼ red onion, finely chopped 1 Lebanese cucumber, seeds removed, finely chopped 1 red capsicum, finely chopped 250g cherry tomatoes, cut in half For the lime dressing 3 tablespoons lime juice ½ teaspoon ground cumin ½ teaspoon ground coriander 2 teasp
Heirloom Carrots with Labne the Fast Slow Go™
Heirloom Carrots with Labne Prep time: Sous vide: Serves: 20 minutes the Fast Slow Go™ 90°C / 30 minutes 4 Ingredients 2 bunches heirloom carrots (500g) L cup mint leaves 3 tablespoons extra virgin olive oil, divided L cup flat-leaf parsley leaves 2 teaspoons sea salt 1 tablespoon dukkah, divided 1 teaspoon cumin seeds ½ cup (140g) labne 2 teaspoons honey Method 1. Pour 2 litres (8 cups) hot water into the cooking bowl. 2.
Corn Cobs with Chilli and Lime Salt the Fast Slow Go™
Corn Cobs with Chilli and Lime Salt Prep time: 5 minutes Pressure cook: 80kPa / 2 minutes* / Auto Quick Release Serves: 4 the Fast Slow Go™ Ingredients 4 corn cobs, husks and silk removed ½ teaspoon grated lime zest 1 teaspoon dried chilli flakes 45g unsalted butter, melted 1 teaspoon sea salt 1 teaspoon lime juice Method 1. Place the trivet in the cooking bowl. Pour 1 cup (250ml) water into the bowl and place the corn on the trivet. Close and lock the lid. 2.
Pork and Chive Dumplings the Fast Slow Go™
Pork and Chive Dumplings Prep time: 30 minutes Steam: 8 minutes per batch Makes: 25 the Fast Slow Go™ Ingredients 250g pork mince 3 tablespoons chicken stock ½ cup (50g) chopped garlic chives, plus extra to serve ½ teaspoon salt 2 teaspoons finely grated fresh ginger 1 teaspoon sugar 1 teaspoon sesame oil 25 gow gee wrappers 1 tablespoon shoaxing wine Black vinegar, to serve 2 teaspoons soy sauce, plus extra to serve Thinly sliced red chilli, to serve 2 teaspoons cornflour Method 1.
Chicken and Mushroom Risotto the Fast Slow Go™
Chicken and Mushroom Risotto Prep time: 15 minutes Pressure cook: 40kPa / 7 minutes* / Auto Quick Release Serves: 4 the Fast Slow Go™ Ingredients 2 tablespoons olive oil 500g chicken thigh fillets, cut into 1cm strips 1 brown onion, finely chopped 1.
Mexican Risotto the Fast Slow Go™
Mexican Risotto Prep time: 20 minutes Pressure cook: 40kPa / 7 minutes* / Auto Quick Release Serves: 4 the Fast Slow Go™ Ingredients 2 tablespoons vegetable oil ½ cup (125ml) white wine 1 large onion, finely chopped 1 cup (250ml) canned diced tomatoes 1 celery stalk, finely chopped 1 litre (4 cups) chicken stock 1 small red capsicum, finely chopped 2 teaspoons sea salt 1 jalapeño chilli, finely chopped 30g cold unsalted butter, chopped 2 cloves garlic, crushed ½ cup (40g) grated Parmesan
Vegan Risotto Milanese the Fast Slow Go™
Vegan Risotto Milanese Prep time: 10 minutes Pressure cook: 40kPa / 7 minutes* / Auto Quick Release Serves: 4 the Fast Slow Go™ Ingredients 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, crushed 2 cups (400g) arborio rice 2 pinches saffron threads M cup (160ml) white wine 1.25 litres (5 cups) water 1 teaspoon salt 45g white miso paste Basil leaves, to serve Freshly ground black pepper, to season Method 1. Select SAUTÉ/SEAR and press START to preheat the cooking bowl.
Chicken and Ginger Congee the Fast Slow Go™
Chicken and Ginger Congee Prep time: 15 minutes Pressure cook: 50kPa / 30 minutes* / Natural Release Reduce: Serves: HI / 2 minutes 4 the Fast Slow Go™ Ingredients 2 teaspoons sesame oil 1 cup (200g) jasmine rice 4 green onions, thinly sliced, white and green part separated 1.
Salmon with Lemon and Thyme the Fast Slow Go™
Salmon with Lemon and Thyme Prep time: 10 minutes Sous vide: 48°C / 1 hour 4 Serves: the Fast Slow Go™ Ingredients 4 x 200g salmon fillets, centre cut, skin on 1 teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 teaspoon grated lemon zest 1 clove garlic, thinly sliced 4 sprigs thyme 2 tablespoons extra virgin olive oil 1 tablespoon olive oil Method 1. Pour 2 litres (8 cups) warm water into the cooking bowl. 2. Select SOUS VIDE and adjust the temperature to 48°C.
Hainanese Chicken the Fast Slow Go™
Hainanese Chicken Prep time: Pressure cook: Slow cook: Serves: 20 minutes For the chicken - 60kPa / 30 minutes* / Auto Quick Release For the rice - 50kPa / 10 minutes* / Pulse Release HI 3 hours / LO 4 hours 4 the Fast Slow Go™ Ingredients 100g fresh ginger 2 tablespoons vegetable oil 1 head of garlic, divided 1 tablespoon sesame oil 1.4kg whole chicken 6 green onions, thinly sliced 2 teaspoons salt, divided 1 teaspoon soy sauce 2 cups (400g) long grain rice Method 1.
Butter Chickpeas the Fast Slow Go™
Butter Chickpeas Prep time: 20 minutes Pressure cook: 80kPa / 50 minutes* / Natural release Serves: 4-6 the Fast Slow Go™ Ingredients 55g ghee (clarified butter) 1 cup (240g) natural yoghurt, divided 2 onions, finely chopped ½ cup (125ml) thickened cream 2 cloves garlic, crushed 2 bay leaves 1 tablespoon finely grated fresh ginger 2 cinnamon sticks 2 tablespoons garam masala 2 teaspoons salt L cup (95g) tomato paste 1 tablespoon sugar 2 cups (400g) dried chickpeas, rinsed and picked over
Shiitake and Corn Ramen the Fast Slow Go™
Shiitake and Corn Ramen Prep time: 30 minutes Pressure cook: 60kPa / 20 minutes* / Auto Quick Release Reduce: HI / 5 minutes Serves: 4 the Fast Slow Go™ Ingredients 35g dried shiitake mushrooms 200g Swiss brown mushrooms, sliced 1 litre (4 cups) boiling water L cup (80g) white miso paste 2 corn cobs, husks and silk removed ¼ cup (60ml) soy sauce 4 green onions ¼ cup (60ml) mirin 2 tablespoons sesame oil 2 cups (500ml) soy milk 4 cloves garlic, finely grated 270g soba noodles 1 tablespo
Tomato Pasta Sauce the Fast Slow Go™
Tomato Pasta Sauce Prep time: 15 minutes Pressure cook: 80kPa / 40 minutes* / Auto Quick Release Serves: 6-8 the Fast Slow Go™ Ingredients 2 tablespoons olive oil 2 onions, finely chopped 6 cloves garlic, crushed 4 x 400g cans diced tomatoes 1½ teaspoons dried oregano ½ teaspoon dried chilli flakes (optional) 2 teaspoons salt 2 teaspoons sugar 1 carrot, cut in half lengthways 1 sprig basil Method 1. Select SAUTÉ/SEAR and press START to preheat the cooking bowl.
Bolognaise Sauce the Fast Slow Go™
Bolognaise Sauce Prep time: 30 minutes the Fast Slow Go™ Pressure cook: 60kPa / 25 minutes* / Auto Quick Release Slow cook: HI 4 hours / LO 8 hours Reduce: HI / 10 minutes Serves: 8 - 10 Ingredients 2 tablespoons olive oil L cup (95g) tomato paste 1 onion, finely chopped 4 x 400g cans diced tomatoes 1 carrot, finely chopped 2 teaspoons salt 2 celery stalks, finely chopped 1 tablespoon sugar 150g pancetta, chopped 1 teaspoon dried oregano 1kg pork and veal mince Method 1.
Carolina Pulled Pork the Fast Slow Go™
Carolina Pulled Pork Prep time: Pressure cook: Slow cook: Reduce: Serves: 10 minutes 80kPa / 40 minutes* / Natural Release HI 5 hours / LO 9 hours HI / 10 minutes 10 the Fast Slow Go™ Ingredients 1 tablespoon sea salt 2 tablespoons tomato paste 2 tablespoons coarse black pepper L cup (65g) dark brown sugar ½ teaspoon cayenne pepper 2 tablespoons paprika 10 brioche buns For the coleslaw 1 teaspoon smoked paprika (optional) 2 cups (140g) finely shredded green cabbage 2kg boneless pork shoulder, cu
Beef Goulash the Fast Slow Go™
Beef Goulash Prep time: 25 minutes Pressure cook: 60kPa / 40 minutes* / Natural Release Slow cook: HI 4 hours / LO 8 hours Serves: 4 the Fast Slow Go™ Ingredients 3 tablespoons olive oil, divided ¼ cup (60ml) red wine 1kg beef chuck, cut into 3cm pieces 1 cup (250ml) beef stock 3 brown onions, cut into 1cm pieces 2 teaspoons salt 2 cloves garlic, crushed 1 bay leaf 1 teaspoon caraway seeds ½ cup (120g) sour cream ¼ cup (70g) tomato paste L cup flat-leaf parsley leaves, coarsely chopped
Lamb Shank Massaman Curry the Fast Slow Go™
Lamb Shank Massaman Curry Prep time: 30 minutes Pressure cook: 80kPa / 1 hour* / Auto Quick Release Slow cook: HI 5 - 7 hours / LO 8 hours Serves: 4 the Fast Slow Go™ Ingredients For the curry paste For the curry 3 long red chillies, coarsely chopped 1 tablespoon vegetable oil 1 brown onion, finely chopped 2 cups (500ml) chicken stock 2cm piece fresh ginger, peeled, chopped 4 lamb shanks (about 1.
Korean Beef Ribs the Fast Slow Go™
Korean Beef Ribs Prep time: 15 minutes Pressure cook: 80kPa / 1 hour* / Auto Quick Release Slow cook: HI 5 hours / LO 8 hours Reduce: Serves: HI / 10 minutes 4 the Fast Slow Go™ Ingredients 6 cloves garlic, crushed 30g gochujang (Korean fermented red chilli paste) 1 tablespoon finely grated fresh ginger 1 tablespoon sesame oil L cup (80ml) soy sauce 8 beef short ribs (about 1.
Beef Pho the Fast Slow Go™
Beef Pho Prep time: 20 minutes Pressure cook: 80kPa / 1 hour* / Natural Release Slow cook: HI 4 hours / LO 8 hours Serves: 4 the Fast Slow Go™ Ingredients 1 tablespoon vegetable oil 2 tablespoons hoisin sauce 1kg beef brisket 4 tablespoons fish sauce, divided, plus extra to serve 2 brown onions, coarsely chopped 1 tablespoon sugar 1 head of garlic, cut in half crosswise 350g beef tenderloin 80g fresh ginger, sliced 250g thin rice noodles 2 cinnamon sticks ½ white onion, thinly sliced 3
Chicken Stock the Fast Slow Go™
Chicken Stock Prep time: Pressure cook: Slow cook: Makes: 10 minutes 80kPa / 1 hour* / Natural Release HI 4 hours / LO 8 hours 1.5 - 2 litres the Fast Slow Go™ Ingredients 1.5kg chicken bones and/or pieces 1 teaspoon whole black peppercorns 1 large onion, peeled, quartered 1 bay leaf 2 carrots, coarsely chopped 2 sprigs thyme 2 celery stalks, coarsely chopped 5 sprigs flat-leaf parsley 1 head of garlic, cut in half crosswise 2 litres (8 cups) water, approximately Method 1.
Bone Broth the Fast Slow Go™
Bone Broth Prep time: 15 minutes the Fast Slow Go™ Pressure cook: 80kPa / 2 hours* / Natural Release Slow cook: HI 6 hours / LO 8 hours Makes: 2 litres Ingredients 2kg beef bones, with marrow 1 bay leaf 1 carrot, cut in half lengthways 1 teaspoon whole black peppercorns 1 onion, unpeeled, cut in quarters 1 tablespoon salt 2 celery stalks, coarsely chopped 2 teaspoons apple cider vinegar 1 head of garlic, cut in half crosswise 2 litres (8 cups) water, approximately 4 sprigs thyme Method 1
Vegetable Stock the Fast Slow Go™
Vegetable Stock Prep time: 10 minutes Pressure cook: 80kPa / 15 minutes* / Natural Release Slow cook: HI 2 hours / LO 4 hours Makes: 2.5 litres the Fast Slow Go™ Ingredients 2 large onions, unpeeled, halved 4 celery stalks, coarsely chopped 2 large carrots, coarsely chopped 200g button mushrooms, halved 1 head of garlic, cut in half crosswise 1 teaspoon whole black peppercorns 1 bay leaf 2 sprigs thyme 6 sprigs flat-leaf parsley 2.5 litres (10 cups) water, approximately Method 1.
Greek-Style Yoghurt the Fast Slow Go™
Greek-Style Yoghurt Prep time: Yoghurt: Makes: 10 minutes 83°C / 10 minutes, 43°C / 6 hours 1 litre the Fast Slow Go™ Ingredients 2 litres (8 cups) full-cream milk ½ cup (120g) full-cream natural yoghurt with live and active cultures Method 1. Place the milk in the cooking bowl. Select YOGHURT, close and lock the lid and press START. The milk will heat and hold at that temperature for 10 minutes. 2. When the temperature starts to lower, lift the lid and allow the milk to cool, about 1 hour 30 minutes.
Honey Yoghurt the Fast Slow Go™
Honey Yoghurt Prep time: Yoghurt: Makes: 10 minutes 83°C / 10 minutes, 43°C / 6 hours 2 litres the Fast Slow Go™ Ingredients 2 litres (8 cups) full-cream milk 160g honey ½ cup (120g) full-cream natural yoghurt with live and active cultures Method 1. Place the milk in the cooking bowl. Select YOGHURT, close and lock the lid and press START. The milk will heat and hold the temperature for 10 minutes. 2.
Chocolate Molten the Fast Slow Go™
Chocolate Molten Prep time: 15 minutes Pressure cook: 60kPa / 5 minutes* / Auto Quick Release Serves: 4 the Fast Slow Go™ Ingredients 115g unsalted butter, chopped, plus extra for greasing 120g 70% dark chocolate, chopped ¼ cup (50g) sugar 2 large eggs, at room temperature ½ cup (75g) plain flour 2 large egg yolks, at room temperature ¾ cup (105g) icing sugar Vanilla ice cream, to serve ½ teaspoon salt Raspberries, to serve Method 1. Grease 4 x 100ml ramekins with butter.
Lemon Pudding with Blueberry Compote the Fast Slow Go™
Lemon Pudding with Blueberry Compote the Fast Slow Go™ Prep time: 20 minutes Pressure cook: 20kPa / 55 minutes* / Auto Quick Release Reduce: HI / 3 minutes Serves: 4 Ingredients For the lemon pudding 150g unsalted butter, at room temperature, plus extra for greasing 1 cup (150g) plain flour 1 teaspoon baking powder ¼ teaspoon salt ¾ cup (150g) caster sugar ¼ cup (80g) lemon curd 1 tablespoon grated lemon zest 3 large eggs, at room temperature ¼ cup (60ml) milk, at room temperature Icing sugar, to
