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Lamb with lentils
2.5 litres 4.5 litres
Carrots, sliced 425g 800g
Parsnips, sliced 125g 225g
Cloves garlic, crushed 1 2
Bay leaf 1 2
Orange lentils, soaked for 1 hour
125g 250g
Salt and freshly ground black pepper
Red wine 200ml 400ml
Lamb leg fillet cubed 750g 1.5kg
Soy sauce 3 tbsp 4 tbsp
Button mushrooms 200g 300g
Parsley sprigs to garnish
Method
Place the carrots, parsnips, garlic,
bay leaf and drained lentils in the
slow crock pot and season with salt
and pepper. Pour in the wine after
bringing to simmering point in a
pan. Brush the meat all over with
the soy sauce and sprinkle with salt
and pepper. Place on top of the
vegetables. Place crock pot into the
slow cooker base and replace the
lid. Cook for approx. 6-8 hours. Add
the mushrooms for the last 30
minutes. Discard the bay leaf.
Garnish with parsley and serve with
a crisp green salad.
Sausage Pot
2.5 litres 4.5 litres
Oil 2 tbsp 3 tbsp
Sausage 750g 1.5kg
Onions, finely chopped 1 large 2 large
Carrots, thinly sliced 3 4
Leek, sliced 2 2
Flour 3 tbsp 5 tbsp
Beef stock 400ml 1 litre
Chutney 3 tbsp 5 tbsp
Worcestershire sauce 2 tbsp 3 tbsp
Salt and freshly ground black pepper
Method
In a pan quickly brown the
sausages on all sides in the oil. Add
the onions, carrots and leeks and
gently saute until softened, but not
browned. Stir in the flour and cook
on a low heat until the oil is
absorbed. Slowly add the stock,
and bring to the boil, stirring
continuously until thickened. Stir in
the chutney, worcestershire sauce
and seasoning. Transfer all
ingredients to the slow crock pot
and place into the slow cooker
base. Cover with the lid and cook
for approx. 5-8 hours. If the
sausages contain a lot of fat, any
excess can be removed from the
surface of the finished dish with
kitchen paper.
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48720MAUS:9225 47507 MEE pump - Jon 7/1/08 12:35 Page 18
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