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34
PAge heAder.....
RECIPES
BOLOGNESE SAUCE
Serves 4
INGREDIENTS
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1kg beef or pork mince
L cup tomato paste
½ cup red wine
1 large carrot, grated
400g can diced tomatoes
1 teaspoon dried oregano
1 bay leaf
½ cup beef stock or water
Salt and freshly ground black pepper
¼ cup chopped fresh basil
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add onion, garlic and cook for
3–4 minutes, stirring occasionally, or
until softened.
4. Add mince in batches, making sure to
break up the lumps while the meat is
cooking.
5. Stir in tomato paste and cook for a
further 1 minute. Add wine and bring to
the boil; simmer for 1–2 minutes to cook
off the alcohol.
6. Stir in carrot, tomato, oregano, bay leaf
and stock.
7. Press the START/CANCEL button to
end saute setting.
8. Cover with lid. Press the SLOW COOK
HIGH BUTTON and then the START/
CANCEL button cook for 3–4 hours.
9. Season to taste with salt and pepper and
stir through basil just before serving.
SPICy MIxED DHAL
Serves 4–6
INGREDIENTS
1 tablespoon oil
1 tablespoon black mustard seeds
1 large red onion, sliced
4 cloves garlic, crushed
4cm piece ginger, grated
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 small red chillies, chopped
½ cup yellow split peas
½ cup red lentils
½ cup brown lentils
3 cups vegetable stock
3 tomatoes, chopped
Sea salt to taste
Juice of half a lemon
2 tablespoons chopped coriander
Plain thick yoghurt to serve
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add mustard seeds and cook until
they start to pop. Add onion, garlic and
ginger and cook 5–6 minutes, stirring
occasionally, until onion is light golden.
4. Stir in spices, chilli, lentils, stock and
tomatoes. Cover with lid.
5. Press the SLOW COOK HIGH
BUTTON and then the START/
CANCEL butto. Cook for 3–4 hours or
select SLOW COOK LOW setting and
cook for 4–6 hours.
6. Season with salt and stir through lemon
juice and chopped coriander.
Serve with yoghurt.
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