Recipes; Beef Kare Kare; Potato, Cheddar And Chive Soup - Kenwood SCM650 Instructions Manual

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from inappropriate disposal and
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RECIPES

potato, cheddar and
chive soup
6 large potatoes, peeled and
sliced
1 large clove garlic, peeled
700 ml/1 pt 5 fl oz stock
300g/10 oz Cheddar Cheese,
grated
75g/3 oz fresh chives, chopped
salt and pepper
Place the potatoes, garlic and
500ml/17½ fl oz stock into the
cooking pot. Cook on High for 2
hours. Remove the mixture and
blend in a liquidiser to the desired
consistency. Return the mixture back
into the cooking pot and add the
cheese, the remaining stock, chives
and seasoning. Leave on setting
High for a further 30 minutes. Before
serving, additional cheese and
cream can be added.
beef pot roast with
vegetables
15ml/1 tbsp oil
1.5 Kg/3 lb 4 oz joint of topside
1 onion peeled and cut into
1 cm/½ in thick slices
1 litre/1¾ pts hot beef stock
Heat the oil in a frying pan and
then brown the beef all sides. Add
the vegetables and fry untril lightly
golden. Transfer the mixture to the
cooking pot, add the hot stock and
seasoning. Place the lid in position
and cook for High for 4 - 6 hours or
Low for 7 - 9 hours.
beef kare kare
1/2 kilo beef shank
1 bundle of pechay or bok choy
1 bundle of string beans (cut into
2 inch slices)
2 pcs eggplants (sliced)
1/2 cup peanut butter
1/2 cup shrimp paste (bagoong)
1 Liter of water
1/2 cup annatto seeds (soaked in
a cup of water)
1 tbsp garlic, minced
1 large onion, chopped
salt and pepper to taste
In the ceramic crock, add water and
beef shank then boil for 3 hours
or until tender
Once the meat is tender, add the
peanut butter, and coloring (water
from the annatto seed mixture) and
simmer for 5 to 7 minutes
In a separate pan, saute the garlic
then add the eggplant, and string
beans and cook for 3 minutes
Transfer the cooked vegetables to
the ceramic crock (where the rest
of the ingredients are)
Add the Pechay or bok choy simmer
for 2 minutes
Add salt and pepper to taste
Serve hot with shrimp paste
ghormeh sabzi -
persian green stew
2 lbs boneless lamb stewing
meat (cut into 3/4-inch cubes) or
2 lbs boneless beef roast (cut into
3/4-inch cubes)
1large onion, finely chopped
1 ⁄3cup cooking oil
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