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9
g
8
Meat
Beef in red wine
4.5 litres
Oil 3 tbsp
Onions, chopped 2 large
Stewing beef, cubed 1.5 kg
Black olives 16
Clove garlic, crushed (optional) 2
Tomatoes skinned, de-seeded and roughly
chopped 10
Mushrooms 800g
Dry red wine 1 litre
Salt and freshly ground black pepper
Bay leaf 2
Freshly chopped parsley
Method
In a pan, gently fry the onion in the
oil until softened. Add the beef and
brown on all sides. Add all the
r
emaining ingredients, except the
parsley, and bring to a simmer.
Transfer all the ingredients into the
ceramic pot and place the pot into
the slow cooker base. Place the lid
onto the slow cooker. Cook for
approximately 4 - 8 hours. Before
serving, remove the bay leaf and
sprinkle with parsley.
Chilli con carne
4.5 litres
Vegetable oil 3 tbsp
Onions, chopped 2 large
Garlic, crushed 4 cloves
Green pepper, de-seeded and chopped 1
Minced beef 1 kg
Can of tomatoes, chopped 2x 400g
Chilli powder 3 tsp
Flour 3 tbsp
Brown sugar 3 tsp
Tomato puree 7 tbsp
Salt and freshly ground black pepper
Can red kidney beans, drained 2x 400g
Method
Fry onions, garlic and pepper in a
pan until soft. Add minced beef and
fry until lightly browned. Blend
together chilli powder
, flour, brown
sugar and tomato puree. Stir in
tomatoes, chilli paste and
seasoning. Transfer all ingredients
to the ceramic pot and place the
pot in the slow cooker base. Place
the lid on the slow cooker. Cook for
approximately 3 - 7 hours. One hour
before serving, add the kidney
beans. Serve with boiled rice or
baked potatoes.
Poultry
Chicken paprika
4.5 litres
Chicken portions 8
Butter 60g
Seasoned flour 60g
Onions, chopped 4 large
Carrots peeled and sliced 6
Green pepper, de-seeded and chopped
2
Paprika 3 tsp
Tomato puree 3 tsp
Chicken stock 1 litre
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
chicken in the butter until brown all
over
. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining
flour, stir well. Gradually mix in the
chicken stock. Bring to the boil and
season. Transfer all ingredients to
the ceramic pot and place in the
base unit. Cover with the lid and
cook for approximately 4 - 7 hours.
Chicken in white wine sauce
4.5 litres
Chicken joints, skinned 8
Butter 75g
Onion, finely chopped 2 large
Mushrooms, sliced 250g
Cornflour 3 tbsp
Dry white wine 1 litre
Mixed herbs 3 tsp
Salt and freshly ground black pepper
Egg yolks 2
Double cream 9 tbsp
Method
Place the chicken joints and butter
in a pan and gently fry until all the
juices are sealed in. Add the onion
and fry until softened but not
browned. Add the mushr
ooms and
cook for a minute on low heat.
Blend the cornflour with a little of
the wine. Pour the remaining wine
into the pot with the blended
cornflour, mixed herbs and
seasoning. Bring to the boil, stirring
continuously until thickened.
Transfer all ingredients to the
ceramic pot, place in the base of
the slow cooker and place the lid on
the slow cooker. Cook for
approximately 5 - 8 hours. Just
before serving, beat together the
egg yolk and cream. Beat in a few
tablespoons of hot sauce, mix well
together. Pour this mixture into the
ceramic pot and stir until the sauce
thickens.
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