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Lamb with lentils
700g
carrots, sliced
200g
parsnips, sliced
2
cloves garlic, crushed
2
bay leaf
200g
orange lentils, soaked for 1 hour
salt and freshly ground black pepper
35cl
red wine
1.25kg lamb leg fillet cubed
4 tbsp soy sauce
250g
button mushrooms
parsley sprigs to garnish
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
3 tbsp oil
1.25kg sausage
2
large onions, finely chopped
4
carrots, thinly sliced
2
leek, sliced
4 tbsp flour
850ml
beef stock
4 tbsp chutney
2 tbsp worcestershire sauce
Salt and freshly ground black pepper
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.
Vegetarian curry
4 tbsp cooking oil
3
large onions, chopped
2
cloves garlic, crushed
4 tsp
curry powder
500g
lentils
1.5 litre white stock
3 tsp
lemon juice
Salt and freshly ground black pepper
4
carrots, diced
2
apple, peeled, cored and chopped
100g
sultanas
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 crock pot and place into the slow cooker base. Stir in
the apples and sultanas. Place lid on the slow cooker. Cook
for approx. 5-8 hours. Ensure that the vegetables are
immersed during cooking.
Rice pudding
35g
butter
130g
pudding rice
130g
sugar
1.25
litre milk
Pinch of nutmeg
Butter the inside of the slow crock pot. Add all ingredients and
stir. Place crock pot on the slow cooker base and cover with
the lid. Cook for approx. 3-4 hours.
Fruit compote
440g
dried mixed fruit, such as apples,
prunes, pears, apricots and peaches.
50g
sultanas
50g
raisins
30g
flaked almonds
4.5tbsp caster sugar
850ml water
4 tbsp cointreau
Place all ingredients, except the cointreau, in the slow crock
pot. As the apple rings tend to float to the surface and may
discolour, put them at the bottom. Cook for approx. 5-7 hours.
Transfer the fruit to a serving dish and allow to cool. Cool the
fruit first before putting into a cut-glass dish. Stir in the
cointreau and serve chilled.
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