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15
8 mushrooms, sliced
6 ripe tomatoes quartered
Sauce
1 litre chicken stock
5 tbsp honey
3 tbsp soy sauce
5 tbsp cornflour
Pineapple juice (reserved from chunks)
Cut pork into cubes and toss in
seasoned cornflour. Heat oil in a
pan and fry garlic and onion. Add
pork and lightly fry until lightly
browned on all sides. Lower the
heat and add pepper, pineapple,
mushrooms and tomatoes, leave on
gentle heat whilst preparing sauce.
To make the sauce, mix together
chicken stock, honey and soy
sauce. Blend cornflour with
pineapple juice and add to the
mixture. Add sauce to the pan and
stir whilst bringing to the boil.
Transfer all ingredients to the crock
pot, place in the slow cooker base
and cover with the lid. Cook for
approx 5-8 hours. Serve with rice
and fresh green vegetables.
Pork and pineappple curry
2kg lean pork, cubed
100g flour
2 tsp salt
3 tbsp oil
2 large onions, chopped
3 tsp curry powder
2 tsp paprika
1 litre chicken stock
3 tbsp mango chutney
3 tsp worcester sauce
400g can pineapple cubes,
with juice
4 bay leaves
Toss the pork in the flour and salt.
In a pan heat the oil and brown the
meat. Add the onions and fry until
soft. Stir in the curry powder and
paprika. Stir well and cook for a few
minutes. Add the remaining
ingredients, bring to a simmer and
transfer to the crock pot. Place
crock pot into the base unit and
cook for approx. 4-7 hours. Remove
bay leaves before serving.
Boiled ham
Gammon joint up to 1.5 Kg
Put the gammon in a pan, cover
with cold water and bring to the
boil, drain and rinse. Place in the
cr
ock pot and cover with boiling
water
. Place the crock pot in the
slow cooker base unit and cover
with the lid. Cook for approx. 5-7
hours. Drain and cool slightly before
removing the skin. Allow to cool.
Wrap tightly in kitchen foil. Place in
the refridgerator until well chilled.
Coat fat with toasted breadcrumbs
before serving.
IMPORTANT
When buying a joint of meat, make
sur
e that it will fit the size of the
slow cooker cr
ock pot. It should fit
into the crock pot so that when it is
covered with liquid it will still be 2.5
cm below the rim of the pot.
The joint must not stick out above
the rim and there should be enough
room to cover the meat with water.
The shape of the meat is just as
important as the weight.
Irish stew
8 lamb chops
4 onions, sliced
3 tsp mixed herbs
2 large parsnips
1 kg carrots, thickly sliced
1.5 kg potatoes quartered
1 litre hot vegetable stock
3 leeks, sliced
Remove any excess fat from the
chops and then place in a pan with
the onions. Brown chops on both
sides. Sprinkle over the mixed
14
Bolognese sauce
1 kg minced beef
2 large onions, finely chopped
4 sticks celery, thinly sliced
2 cloves garlic, crushed
5 tbsp tomato puree
3 tbsp flour
2x400g can of tomatoes
including juice
400ml beef stock
200g mushrooms, sliced
1 tsp mixed herbs
Salt and freshly ground black pepper
In a pan gently brown the mince
without adding any fat or oil. When
the fat has started to run from the
meat add the onion, celery and
garlic. Fry for a couple of minutes
and then add the tomato puree.
Blend some of the tomato juice with
flour to make a smooth pouring
cream. Add to the meat with
remaining tomatoes and juice and
bring to the boil stirring
continuously until thickened. Add
the remaining ingredients and mix
well. Transfer all the ingredients to
the crock pot and place in the base
of the slow cooker. Place the lid on
the slow cooker. Cook for approx.
3-8 hours (Note: A slight crust of
brown meat may appear on the top.
It soon disappears if stirred into the
sauce).
Pork goulash
3 tbsp oil
2 onions, finely chopped
7 tbsp flour
2 tsp paprika
Salt and freshly ground black pepper
1.5kg stewing pork, cubed
2 red peppers de-seeded
and diced
1 tsp oregano
5 tbsp tomato puree
1 litre stock
2 small cartons of soured
cream or yoghurt
In a pan gently fry onion in the oil
until soft. Blend together the flour,
paprika, salt and pepper. Toss the
pork in the seasoned flour and add
to the pan, fry until brown on all
sides. Add red pepper, oregano,
puree and stock. Bring to the boil,
stirring continuously until thickened.
Transfer all the ingredients to the
crock pot and place in the slow
cooker base. Place lid on the pot
and cook for approx. 4-8 hours.
Just before serving swirl the cream
or yoghurt into the goulash.
Oriental honeyed pork
1kg pork fillet
6 tbsp seasoned cornflour
6 tbsp corn oil
1 large onion, chopped
2 cloves garlic, crushed
2 green peppers, de-seeded
and chopped
2x 400g pineapple chunks
(reserve juice)
g
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