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11
g
10
Vegetarian curry
4.5 litres
Cooking oil 5 tbsp
Onions, chopped 4 large
Cloves garlic, crushed 2
Curry powder 5 tsp
Lentils 600g
White stock 2 litre
Lemon juice 3 tsp
Salt and freshly ground black pepper
Carrots, diced 4
Apple, peeled, cored and chopped
2
Sultanas 125g
Method
Heat the oil in a pan. Saute the
onion, carrots and garlic lightly
. Add
the curry powder. Cook gently for
one minute. Stir in the stock, lemon
juice, salt, pepper and lentils. Bring
to the boil and continue to boil for 3
minutes. Transfer all ingredients to
the ceramic pot and place into the
slow cooker base. Stir in the apples
and sultanas. Place the lid on the
slow cooker. Cook for
approximately 5 - 8 hours. Ensure
that the vegetables are immersed
during cooking.
Desserts
Pears in Red Wine
Strong red wine (Shiraz/Syrah) 500ml
Firm pears 6
Cinnamon stick 1
Vanilla pod 1
Peel of half an orange
Water 200ml
Fructose 150g
Method
Pour the wine into your ceramic pot
and then place in the pears, making
sure that they ar
e sitting upright.
Add the remaining ingredients and
cook for 5 hours. Once cooked,
remove pears, set a side while you
put the liquid into a frying pan and
briskly reduce by half or until you
have a consistency of double
cream. Bear in mind that the more
you reduce the liquid, the sweeter it
will become. Serve with vanilla ice
cream or a blob of fromage frais.
Great because...
Pears are rich in soluble fibre which
helps to control blood sugar and
blood cholester
ol levels.
It is a low calorie pudding with
almost a third of your day’
s fibre per
serving.
Boiled ham
Gammon joint
4.5 litre slow cooker up to 1.5 kg
Method
Put the gammon in a pan, cover
with cold water and bring to the
boil, drain and rinse. Place in the
crock pot and cover with boiling
water
. Place the ceramic pot in the
slow cooker base unit and cover
with the lid. Cook for approximately
5-7 hours. Drain and cool slightly
before removing the skin. Allow to
cool. Wrap tightly in kitchen foil.
Place in the refrigerator until well
chilled. Coat fat with toasted
breadcrumbs before serving.
IMPORTANT: When buying a joint of
meat, make sure that it will fit the
size of the slow crock pot. It should
fit into the crock pot so that when it
is covered with liquid, it will still be
2.5cm 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
4.5 litres
Lamb chops 8
Onions, sliced 4 large
Mixed herbs 3 tsp
Large parsnip 2
Carrots, thickly sliced 1 kg
Potatoes, quartered 1.5 kg
Hot vegetable stock 1 litre
Leeks, sliced 3
Method
Remove any excess fat from the
chops and then place in a pan with
the onions. Brown chops on each
side. Sprinkle over the mixed herbs.
Add parsnip, carr
ots, potatoes,
leeks and pour over the stock. Bring
to a simmer. Transfer all the
ingredients to the ceramic pot and
place into the base unit. Place the
lid onto the ceramic pot. Cook for
approximately 5 - 8 hours.
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