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RECIPES - MEAT & FISH
Lamb Shank Rogan Josh
Ingredients
•
4 lamb shanks - about 1.5kg
•
3 brown onions, peeled and thinly
sliced
•
3 large garlic cloves, peeled and thinly
sliced
•
400g can of chopped tomatoes
•
125ml hot beef stock
•
1 Jar Rogan Josh simmer sauce
•
Small bunch fresh coriander (cilantro)
•
4 tbsp natural yoghurt or double
cream
•
handful cherry tomatoes, halved
•
Grapeseed (canola) oil to fry
•
Salt and freshly ground black pepper
Chilli Poached Salmon
Ingredients
•
2 fillets of salmon
•
1 tsp salt
•
1 tbsp oil
•
4 cloves of garlic, minced
•
2 tsp chilli flakes
•
2 tsp fresh grated ginger
•
1 cup coconut milk
•
1 cup vegetable broth
•
1 tbsp fish sauce
•
1/4 cup lime juice
•
Zest from 1 lime
•
1/2 tbsp corn flour
•
2 tbsp water
•
Rice, Coriander, bok choy
16
Method
1.
Heat a little oil in the Cooking Pot on the hob and sear the
lamb shanks on all sides. Remove the lamb from the pot and
set aside.
2.
Lower the heat and add the chopped onions, stir until the
onions start to soften – about 5 minutes and add the simmer
sauce.
3.
Remove the leaves from the bunch of coriander and reserve.
Finely dice the coriander stalks.
4.
Turn the heat up and add the tinned tomatoes, chopped
coriander stalks and stock. Stir everything together and bring
to the boil. Turn the heat off and season with salt and pepper.
5.
Place the Cooking Pot in the Base Unit and cover with the
Lid
6.
Place the lamb shanks in the bottom of the slow cooker so
they are covered about halfway up. Cook for 6 hours on the
low setting.
7.
Add the chopped cherry tomatoes and yoghurt and cook for
a further 30 minutes on high heat.
8.
Serve with rice and garnish with fresh coriander leaves and
pappadums
Method
1.
Combine coconut milk, vegetable broth, lime juice and fish
sauce in a small bowl.
2.
Heat oil over medium heat on hob. Sear salmon in warm oil
over medium heat for 2 minutes on each side. Remove salmon
fillets from the Cooking pot and set aside.
3.
Reduce heat to medium-low. Add minced garlic, ginger, and
chilli flakes to the warm pot and cook for 2-3 minutes. Stir and
increase the heat to medium high until the sauce bubbles.
4.
Add the seared salmon back to the pot with the skin side
up and place the Cooking Pot in the Base Unit. Poach salmon
in the simmer sauce on your desired setting, keeping the skin
side up the whole time and regularly spooning sauce over the
skin side of the salmon.
5.
Remove the poached salmon from the sauce. Combine
corn starch and water. Pour slurry into the sauce as you are
stirring the sauce. Continue stirring until the sauce thickens.
6.
Serve salmon with the thickened chilli lime sauce, rice and
bok choy, garnish with lime zest and coriander.
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