Caribbean Style Lamb Serves 4-5; Quick And Easy Spicy Ribs; 5 Spice Caramelised Belly Pork - Crock-Pot CSC038 Instruction Manual

Caribbean style lamb Serves 4-5

Marinate the lamb overnight to add real depth of flavour to this tasty dish.
• 1kg diced lamb
•
1 tbsp vegetable oil
•
1 large onion, roughly chopped
•
3 garlic cloves, finely chopped
•
2 vine tomatoes, chopped
•
½ green pepper, diced
•
½ red pepper, diced
•
1 bunch spring onions, sliced
•
2.5cm piece of root ginger, peeled and finely chopped
•
Juice of ½ lime
•
1 tbsp all purpose seasoning
•
1 tbsp medium curry powder
•
1 hot red chilli
• 15 juniper berries
•
200ml lamb or vegetable stock
•
1 tbsp chopped parsley and coriander (to garnish)
1. Add the lamb, lime juice, all purpose seasoning and curry powder to a large bowl and mix well. Cover and refrigerate
for about 4 hours (or overnight).
2. When marinated, heat the removable cooking bowl on your hob until hot. Add the vegetable oil and sauté the
marinated lamb over a medium heat until browned on all sides.
3. Place the cooking bowl into the heating base and add the lamb and remaining ingredients, except for the chopped
parsley and coriander.
4. Stir well to combine, cover and cook on Low for 6–7 hours or High for 4–5 hours.
Serve sprinkled with the chopped herbs, delicious with steamed rice. Tip: The lamb can be substituted with diced beef if you
prefer.

Quick and easy spicy ribs

•
800g–1kg meaty pork ribs
•
350ml of your favourite, spicy BBQ sauce
•
1 tsp mustard seeds, lightly crushed (optional)
•
1 tsp coriander seeds, lightly crushed (optional)
• 100ml pork or beef stock, made from 1 stock cube
1. Put the BBQ sauce, pork stock, mustard, and coriander seeds into your removable cooking bowl and mix well.
2. Cut the ribs up into portions and place them into the cooking bowl.
3. Cover and cook on High for 4½ hours.
4. For crispy textured ribs: remove the ribs from the sauce with a slotted spoon and place them into a hot oven
(200ºC / Gas 6 / 400ºF) and bake for 10 minutes until they start to crisp.
Serve with a baked potato topped with homemade coleslaw and a jug of the hot sauce.

5 spice caramelised belly pork

•
1kg pork belly, cut into 3cm pieces
•
2 tbsp vegetable oil
•
10 shallots, finely chopped
•
2 cloves of garlic, finely chopped
•
80ml soy sauce
•
125g palm sugar
•
3 star anise
•
2 tsp Chinese 5 spice paste
•
2 tbsp fish sauce
Serves 4
Serves 6 as a starter or 4 with accompaniments
12