the Fast Slow GO™ Recipe Book
Recipe Index Beef Tacos p6 Beetroot and Quinoa Salad p8 Broccoli, Spelt and Goat 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: 80kPa / 1 hour* / Auto Quick Release Slow cook: HI 4 hours / LO 8 hours Makes: 16 the Fast Slow GO™ Ingredients For the pickled onions 2 red onions, thinly sliced 1 tablespoon salt 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 Pressure cook: For the Beetroot - 80kPa / 20 minutes* / Auto Quick Release For the Quinoa - 50kPa / 5 minutes* / Pulse Release 4-6 Serves: the Fast Slow GO™ Ingredients 750g medium beetroot 200g tri coloured quinoa, rinsed 3 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil 2 teaspoons sea salt 60g baby rocket 50g walnuts, coarsely chopped 120g feta, crumbled Freshly ground black pepper, to season Method 1.
Broccoli, Spelt and Goat Cheese Salad the Fast Slow GO™
Broccoli, Spelt and Goat Cheese Salad Prep time: 15 minutes Pressure cook: 50kPa / 20 minutes* / Pulse Release Steam: 3 minutes Serves: 4 the Fast Slow GO™ Ingredients 200g spelt, rinsed 300g broccoli florets 50g raisins 10g flat-leaf parsley leaves 1 teaspoon grated lemon zest 2 tablespoons lemon juice 1 tablespoon wholegrain mustard 2 tablespoons extra virgin olive oil 2 teaspoons sea salt Freshly ground black pepper, to season 80g fresh goat cheese 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 spring onions, thinly sliced 100g mayonnaise 2 tablespoons wholegrain mustard 10g flat-leaf parsley leaves, coarsely chopped Cracked black pepper, to season Method 1. Place the potatoes in the cooking bowl. Add 250ml water and the salt.
Corn and Black Bean Salad the Fast Slow GO™
Corn and Black Bean Salad Prep time: 20 minutes Pressure cook: 80kPa / 12 minutes* / Natural Release Steam: 6 minutes Serves: 6 the Fast Slow GO™ Ingredients 300g dried black beans, rinsed and picked over For the lime dressing 2 corn cobs, husks and silk removed 3 tablespoons lime juice ¼ red onion, finely chopped ½ teaspoon ground cumin 1 small cucumber, seeds removed, finely chopped ½ teaspoon ground coriander 1 red bell pepper, finely chopped 2 teaspoons sea salt 250g cherry tomatoes,
Heirloom Carrots with Labne the Fast Slow GO™
Heirloom Carrots with Labne Prep time: 20 minutes Sous vide: 90°C 30 minutes Serves: 4 the Fast Slow GO™ Ingredients 2 bunches heirloom carrots (500g) 3 tablespoons extra virgin olive oil, divided 2 teaspoons sea salt 1 teaspoon cumin seeds 2 teaspoons honey 10g mint leaves 10g flat-leaf parsley leaves 1 tablespoon dukkah, divided 150g labne Method 1. Pour 2 litres hot water into the cooking bowl. 2. Select SOUS VIDE and adjust the temperature to 90°C and the cooking time to 30 minutes.
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 1 teaspoon dried chilli flakes 1 teaspoon sea salt ½ teaspoon grated lime zest 45g unsalted butter, melted 1 teaspoon lime juice Method 1. Place the trivet in the cooking bowl. Pour 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: Makes: 8 minutes 25 the Fast Slow GO™ Ingredients 250g pork mince 50g chopped garlic chives, plus extra to serve 2 teaspoons finely grated fresh ginger 1 teaspoon sesame oil 1 tablespoon shoaxing wine 2 teaspoons soy sauce, plus extra to serve 2 teaspoons cornflour 3 tablespoons chicken stock ½ teaspoon salt 1 teaspoon sugar 25 gow gee wrappers Black vinegar, to serve Thinly sliced red chilli, to serve 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 1 brown onion, finely chopped 2 cloves garlic, crushed 400g arborio rice 200g Swiss brown mushrooms, sliced 125ml white wine 4 sprigs thyme 500g chicken thigh or breast fillets, cut into 1cm strips 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 400g arborio rice 1 large onion, finely chopped 125ml white wine 1 celery stalk, finely chopped 250ml canned chopped tomatoes 1 small red bell pepper, finely chopped 1 litre chicken stock 1 jalapeño chilli, finely chopped 2 teaspoons sea salt 2 cloves garlic, crushed 30g cold unsalted butter, chopped 1 tablespoon ground cumin 40
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 400g arborio rice 2 pinches saffron threads 160ml white wine 1.25 litres 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: HI 2 minutes Serves: 4 the Fast Slow GO™ Ingredients 2 teaspoons sesame oil 4 spring onions, thinly sliced, white and green part separated 2 tablespoons finely grated fresh ginger 4 cloves garlic, crushed 2 chicken leg portions (about 600g) 200g jasmine rice 1.75 litres chicken stock, divided 10g coriander leaves 20g fried shallots Soy sauce, to serve Method 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 Serves: 4 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 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: 20 minutes Pressure cook: Slow cook: For the chicken - 60kPa / 30 minutes* / Auto Quick Release For the rice - 50kPa / 10 minutes* / Pulse Release HI 3 hours / LO 4 hours Serves: 4 the Fast Slow GO™ Ingredients 100g fresh ginger 1 head of garlic, divided 1.4kg whole chicken 2 teaspoons salt, divided 400g long grain rice 2 tablespoons vegetable oil 1 tablespoon sesame oil 6 spring onions, thinly sliced 1 teaspoon soy sauce 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) 240g natural yoghurt, divided 2 onions, finely chopped 125ml whipping cream 2 cloves garlic, crushed 2 bay leaves 1 tablespoon finely grated fresh ginger 2 cinnamon sticks 2 tablespoons garam masala 2 teaspoons salt 100g tomato paste 1 tablespoon sugar 400g dried chickpeas, rinsed and picked over 140g baby spinach 2 x 400g cans
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 boiling water 80g white miso paste 2 corn cobs, husks and silk removed 60ml soy sauce 4 spring onions 60ml mirin 2 tablespoons sesame oil 500ml soy milk 4 cloves garlic, finely grated 270g soba noodles 1 tablespoon finely grated fresh ginger Method 1.
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 chopped 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 Pressure cook: 60kPa / 25 minutes* / Auto Quick Release Slow cook: HI 4 hours / LO 8 hours Reduce: HI 10 minutes Serves: 8 - 10 the Fast Slow GO™ Ingredients 2 tablespoons olive oil 1 onion, finely chopped 1 carrot, finely chopped 2 celery stalks, finely chopped 150g pancetta, chopped 1kg pork and veal mince 100g tomato paste 4 x 400g cans chopped tomatoes 2 teaspoons salt 1 tablespoon sugar 1 teaspoon dried oregano Method 1.
Carolina Pulled Pork the Fast Slow GO™
Carolina Pulled Pork Prep time: 10 minutes Pressure cook: 80kPa / 40 minutes* / Natural Release Slow cook: HI 5 hours / LO 9 hours Reduce: HI 10 minutes Serves: 10 the Fast Slow GO™ Ingredients 1 tablespoon sea salt For the coleslaw 2 tablespoons coarse black pepper 140g finely shredded green cabbage ½ teaspoon cayenne pepper 2 Granny Smith apples, julienned 2 tablespoons paprika 4 spring onions, sliced 1 teaspoon smoked paprika (optional) 60g mayonnaise 2kg boneless pork shoulder, cut
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 60ml red wine 1kg beef chuck, cut into 3cm pieces 250ml beef stock 3 brown onions, cut into 1cm pieces 2 teaspoons salt 2 cloves garlic, crushed 1 bay leaf 1 teaspoon caraway seeds 120g sour cream 70g tomato paste 10g flat-leaf parsley leaves, coarsely chopped 1 tablespoon sweet paprika Fresh
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 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: HI 10 minutes Serves: 4 the Fast Slow GO™ Ingredients 6 cloves garlic, crushed 1 tablespoon finely grated fresh ginger 80ml soy sauce 125ml beef stock 65g light brown sugar 30g gochujang (Korean fermented red chilli paste) 1 tablespoon sesame oil 8 beef short ribs (about 1.7kg) 1 teaspoon sesame seeds, toasted 3 spring onions, diagonally sliced Method 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: 10 minutes Pressure cook: 80kPa / 1 hour* / Natural Release Slow cook: HI 4 hours / LO 8 hours Makes: 1.5 - 2 litres the Fast Slow GO™ Ingredients 1.5kg chicken bones and/or pieces 1 large onion, peeled, quartered 2 carrots, coarsely chopped 2 celery stalks, coarsely chopped 1 head of garlic, cut in half crosswise 1 teaspoon whole black peppercorns 1 bay leaf 2 sprigs thyme 5 sprigs flat-leaf parsley 2 litres water, approximately Method 1.
Bone Broth the Fast Slow GO™
Bone Broth Prep time: 15 minutes Pressure cook: 80kPa / 2 hours* / Natural Release Slow cook: HI 6 hours / LO 8 hours Makes: 2 litres the Fast Slow GO™ Ingredients 2kg beef bones, with marrow 1 carrot, cut in half lengthways 1 onion, unpeeled, cut in quarters 2 celery stalks, coarsely chopped 1 head of garlic, cut in half crosswise 4 sprigs thyme 1 bay leaf 1 teaspoon whole black peppercorns 1 tablespoon salt 2 teaspoons apple cider vinegar 2 litres water, approximately 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 water, approximately Method 1.
Greek-Style Yoghurt the Fast Slow GO™
Greek-Style Yoghurt Prep time: 10 minutes Yoghurt: 83°C 10 minutes / 43°C 6 hours Makes: 1 litre the Fast Slow GO™ Ingredients 2 litres whole milk 120g whole 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. 3.
Honey Yoghurt the Fast Slow GO™
Honey Yoghurt Prep time: 10 minutes Yoghurt: 83°C 10 minutes / 43°C 6 hours Makes: 2 litres the Fast Slow GO™ Ingredients 2 litres whole milk 160g honey 120g whole 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. When the temperature starts to lower, lift the lid and allow the milk to cool, about 1 hour 30 minutes. 3.
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 50g granulated sugar 75g plain flour 100g icing sugar ½ teaspoon salt 120g 70% dark chocolate, chopped 2 large eggs, at room temperature 2 large egg yolks, at room temperature Vanilla ice cream, to serve 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 Prep time: 20 minutes Pressure cook: 20kPa / 55 minutes* / Auto Quick Release Reduce: HI 3 minutes Serves: 4 the Fast Slow GO™ Ingredients For the lemon pudding 150g unsalted butter, at room temperature, plus extra for greasing 150g plain flour 1 teaspoon baking powder 3 large eggs, at room temperature 60ml milk, at room temperature Icing sugar, to dust Whipped cream, to serve For the blueberry compote ¼ teaspoon salt 250g blueberries 150g caster sugar 50g
