A couple of months ago I was sent a Sage Fast Slow Pro pressure cooker to review. I could end this post here and now simply by saying, if there’s one thing you buy in 2016, make sure it’s a Fast Slow Pro. That is how impressed I am with it but that wouldn’t make good reading, would it?
I used to use a pressure cooker when I lived in Italy and I remember how convenient it was, how it cooked wonderfully and in a short amount of time too. I also remembered the tales of kitchen explosions (not mine) and the feeling of great caution around this particular gadget and the general negative vibe associated with pressure cookers. Well panic no more as I have tried and tested the Sage Pressure Cooker model in every conceivable fashion because it does a lot more than just pressure cook.
Sage Fast Slow Pro
First off it has to be said the Sage pressure cooker is more than just a pressure cooker; it’s a slow cooker, a risotto maker, it sautès, sears and reduces. With this baby you need never dirty another pan again. However it comes with a fancy price tag, £199.99 so my first plan of action was to discover if it was worth that money or would this contraption end up in the Cupboard of Forgotten Kitchen Gadgets too?
How do you cook with a pressure cooker?
I had no idea! The last time I used one was about 15 years ago. Fortunately Heston is on the case and when you buy your Sage appliance it comes with a recipe book which covers a great selection of basic recipes, in fact my first dabble with my #FastSlowPro was Heston’s Beef and Guinness pie recipe. It was a massive hit with all of the family.
I found the pressure cooker very simple to use as there are a lot of pre recorded times and pressure levels to start you off with, in fact, unless you are developing recipes, you could quite happily stick with them as they all work perfectly.
I tried the Bolognese sauce, a classic pot roast, a whole lemon and herb chicken, the pulled pork, the beef en daube. I even made a chicken stock, which alter made a chicken soup.
I was so intrigued, I invested in the BBC Good Food Pressure Cooker favourites book, a nice compact book with some wicked recipes. I tried a curry recipe, the lamb shanks, the Irish stew, the pork and rice one pot and a chicken casserole recipe.
I was very impressed, they all worked wonderfully.
If you are a fan of the slow cooker, like I am, the Fast Slow Pro has incorporated the Sage Slow cooker and works exactly the same way. In fact I have been using all of my much loved slow cooker recipes in it too.
I was very relieved to discover the Fast Slow Pro also makes risottos, as the previous Sage appliance did them so well. I have tried Heston’s mushroom and bacon risotto but also some new recipes I have come up with, recipes to follow.
- 4 tbsp olive oil
- 1 onion chopped roughly
- ⅘ spring onions chopped
- 2 garlic cloves, chopped
- 1.5 k fresh tomatoes roughly chopped
- 300ml of tomato juice
- 300ml chicken stock
- 50g Fresh basil
- Heat the oil in the pressure cooker and fry off the onion, spring onions and garlic until soft and golden.
- Add the chopped fresh tomatoes, the tomato juice and chicken stock and close the lid.
- Select the soup setting, bring up to pressure and cook for 15 minutes. Reduce the pressure slowly.
- Finely chop the fresh basil and add it to the soup holding back a tiny bit to sprinkle on the soup before serving.
- Whizz with a hand held blender until smooth.
- Place in soup bowls with a scattering of freshly chopped basil and serve with chunks of fresh bread.
This was a revelation to me as it makes the perfect gravy. After making a pie filling one day, I took out the meat and vegetables from the liquid and put to one side. Then I hit the reduce button and the machine turns into the best gravy maker in town, boiling the liquid and reducing it to a delicious thick gravy to pour over your pie. Amazing.
I think my favourite thing about the Sage Pressure cooker is I don’t have lots of dirty pans to wash up after the preparation. I can sautè the meat, remove, then sautè onions and vegetables, add flour, seasonings, wine stock and once I have everything ready in my pot, I shut the lid and switch on to pressure cook or slow cook as the recipe determines.
The cleaning afterwards is very simple, you wash the removable pot and if desired the lid too.
It’s a heavy piece of equipment and sits on the kitchen surface but that’s fine with me because I use it at least once a week, plus it’s an object of beauty to look at.
I love it. I would go as far to say that if you invest in only one kitchen gadget in 2016 I really would make it the Sage Fast Slow Pro. It covers all the basics and more. I cannot ever see myself without this kitchen appliance. It is worth every single penny in my book.
Mummy Barrow – Pressure cooker beer can chicken
Lavender and Lovage – Chicken and Pearl Barley Stew
Disclosure: Sage Appliances sent me a Fast Slow Pro to review, all opinions are my own.