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13
Method:
1
Heat the oil in the Frying Pan over a medium heat and
brown half the diced pork at a time.
W
hen ready, remove and set aside and then repeat
w
ith the remaining meat.
2 Add the onions with the meat and gently sauté for a
few minutes.
3 Meanwhile mix together the mustard, ginger and sugar
i
n a bowl, add the soy sauce and stir well until smooth
a
nd then add the dry cider.
4 Pour the mixture into the Cooking Pot, season with salt
a
nd pepper, transfer the Pot to the Base Unit and cover
with the Lid.
5 Select High setting and Auto stir and cook for 4 – 6
hours, 6-8 hours on Medium or 8-10 hours on Low.
6 When cooking is complete, thicken the sauce if desired
by mixing the cornflour with 1 tbsp cold water until
smooth, add 1 tbsp of the cooking liquid and then
return to the Cooking Pot. This can be done 30 minutes
before the end of cooking if preferred.
7 Serve with jacket or mashed potatoes.
I
ngredients:
3
.5L 6.5L
•
1 tbsp 1½ - 2 tbsp Olive oil
• 8
00g 1.5kg Pork leg, diced
• 150g 300g Onion, chopped
• 3 level tsp 6 level tsp Mustard powder
• 2
level tsp 4 level tsp Ground ginger
• 4 heaped tbsp 8 heaped tbsp
Light brown soft sugar
• 3
tbsp 4½ tbsp Soy sauce
• 300ml 500ml Dry cider
• 1 tbsp 1 tbsp Cornflour (optional)
• Salt and pepper, to taste
Barbecue Pork Stew
Vegetarian - Auto Stir Recipes
Method:
1
Place the mustard, cumin and fennel seeds into the
Frying Pan and stir over a low heat on the hob for
a few minutes.
2 Place all the ingredients into the Cooking Pot, stir well
and then transfer the Cooking Pot into the Base Unit.
Cover with the Lid, select Auto Stir and cook for 3½ - 4
hours on the High setting, 5-6 hours on Medium, or 6½
- 8 hours on Low.
3 When ready, check the seasoning, add salt and pepper
if necessary and then sprinkle on chopped coriander
and serve with naan bread or rice.
Ingredients:
3.5L 6.5L
•
1½ tsp 2¼ tsp Mustard seeds
• 1½ tsp 2¼ tsp Cumin seeds
• ¾ tsp 1¼ tsp Fennel seeds
• 400g 600g Canned chopped
tomatoes
• 150g 225g Onion, finely chopped
• 750ml 1.2L Water
• 320g 480g Red lentils, rinsed
• 8g 12g Fresh ginger, grated
• ¾ 1¼ tbsp Turmeric
• 1 1 Bay leaf
• pinch pinch Salt and pepper
Garnish:
Fresh Coriander
Red Lentil Dal
SC461010 REV 1.qxp_Layout 1 06/04/2018 14:52 Page 13
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