Tuesday, September 10, 2013

Afelia, in the Pressure Cooker

Today's after-work throw-it-all-in-a-pan special is Afelia.

A Greek Cypriot dish in which chunks of pork and new potatoes are braised in a rich red wine and coriander gravy.

In the pressure cooker, it is ready in under half an hour.







  • Olive Oil.
  • A Large Onion.
  • Lots of Garlic.
  • ~1lb Diced pork (though diced turkey thighs work well too).
  • Optional: lots of thickly sliced mushrooms.
  • Potatoes. Preferably waxy.
  • Lots of Ground Coriander. At least 2 tbsp. Preferably freshly ground.
  • small bottle/carton of Red Wine, if not drinking with the meal. ~1/3 of the bottle otherwise.
  • Salt and Pepper to taste.
Peel and slice the onion. Peel and coarsely chop the garlic.
Saute the garlic and onion in a good splosh of olive oil in the bottom of the pressure cooker.
Once the onion is starting to turn translucent, lob in the diced pork.
If using optional mushrooms, lob them in now.
Continue to saute until the pork is no longer pink outside.
Now lob in the potatoes, coriander and wine. Mmm. smells good.
Put on the pressure cooker lid, bring to high pressure and cook for 15-20 mins.
Then let it cool whilst you cook some green vegetables to accompany the meal.
Once the pressure has dropped, open the pressure cooker, adjust the seasoning and serve.

Serve with plenty of green vegetables, and maybe a hunk of crusty bread to mop up the gravy.