Coopers of Stortford 8010 Instructions

then pour about half of the stock over just to cover the
potatoes to stop them going brown.
Repeat the layering of the mushroom mixture and potatoes
finishing with a layer of neatly arranged overlapping potatoes.
Pour over the remaining stock so as just to cover the
potatoes, dot with the rest of the butter and cover with the lid
Cook the stew on high for 3 - 4 hours or until the meat and
potatoes are tender.
LENTIL SOUP
Serves 2
1
• 1 / tbsp olive oil
2
• 1 / onion, chopped
2
• 1 celery stick, chopped
• 1 small carrot, sliced
•1 garlic clove, crushed
• 1 small potato, peeled and diced
• 5oz red lentil
• 3 / pint near boiling vegetable stock
4
• 1 bay leaf
1
• / tsp ground cumin
2
• cayenne pepper to taste
•salt and pepper
Method:
Heat three tablespoons of olive oil in a frying pan on medium
heat. Add the sliced onion and cook for 5 minutes until soft.
Stir in the celery, carrot, garlic and potato.
Cook for a further 4 - 5 minutes, then transfer the ingredients
to the cooking pot.
Add the lentil, vegetable stock and bay leaves and mix well to
combine.
Cover the cooker with the lid and cook on high for 1 hour.
Switch to low heat after this time and cook for a further 2 - 3
hours or until the vegetable and lentils are soft and tender.
Remove the bay leaves and throw them away.
Process the soup with a food processor or blender until
smooth.
Tip the soup back into the cleaned cooking pot, stir in the
cumin and cayenne pepper, season to taste with the salt and
pepper.
Cook the soup on high for a further 45 minutes, or until piping
hot, check the seasoning.
CHICKEN STEW
Serves 2
• 2-4 pieces of chicken
• 1 small onion
• mixed vegetables to taste, eg carrots, leeks, and sweetcorn,
cut or diced small
• chicken stock
Head Office, 11 Bridge Street,
Tel: 01279 756310
Method:
Fry chicken lightly to seal in a frying pan. Add to slow cooker
and add all vegetables and stock.
Cook for 1 hour on high and 3 to 4 hours on low.
LAMB CURRY
Serves 2
• 8oz diced lamb
• 1 small onion diced
• 4oz mushrooms, diced
• 1 clove garlic, crushed
1
• / jar mango chutney
2
• 2 tblsp sultanas
• 1 small apple, cored and sliced
1
• / tsp mild curry powder
2
• 1 tblsp water
Method:
Put all the ingredients in to the slow cooker and stir well.
Cook on low for 4 hours.
SAUSAGE CASSEROLE
Serves 2
• 4 sausages
• 1 small onion, chopped
• 1 small carrot, sliced
• 1 yellow or red pepper, sliced or chopped
• 1 small leek
1
• / tin sweet corn
2
• 1 / tin of chopped tomatoes
2
• 1 tblsp tomato puree
• optional dash of chilli powder
Method:
Dry fry the sausages in a frying pan until brown. Chop and
add to the slow cooker with all the other ingredients. The
vegetables selection and quantity can be varied to suit your
family tastes. Cook on high for 1 hour and low for 3 to 4
hours.
SLOW COOKER RICE PUDDING
Serves 2
• 200ml milk
• 75ml evaporated milk
• 25g pudding rice
• 25g sugar
• knob butter
Method:
Butter the inside of the cooking pot. Add the milk, evaporated
milk, pudding rice, and sugar. Stir and cook for 4-5 hours on
low.
Bishop's Stortford CM23 2JX
Fax: 01279 501651
Mini Slow Cooker
Stainless Steel Body
Power supply: 230v
Wattage: 330W
Capacity: 5.5L
INSTRUCTIONS
8010
Before use:
Clean the cooking pot and lid with
hot soapy water, rinse well with
clean water and dry.
Read this manual carefully and
follow all usage and safety
instructions.