Meat; Stuffed Mackerel; Portuguese Haddock - Russell Hobbs satin range Instructions And Guarantee

10951 RHTwo-pot Slow Cooker.qxd

Stuffed mackerel

Mackerel
Tomatoes, skinned and chopped
Lemon juice
Cooking apple, peeled, cored
and chopped
Slices of bread, crumbed
Chopped Parsley
Gut and clean the mackerel. Remove the head, bones and fins but leave the
tails. Lay the mackerel out, skin side down, season and sprinkle with lemon
juice. Mix the other ingredients to make stuffing. Divide the stuffing among the
mackerel, roll up from head to tail, and secure with a cocktail stick or thread.
Butter baking parchment and the bottom of the crock pot, put the parchment
in the crock pot and the fish on the parchment. Cook for the time shown.

Portuguese haddock

Butter
Onion, very thinly sliced
Haddock or cod steaks or fillets
Salt and pepper
Condensed cream of tomato soup
Bay leaf
Butter the bottom of the crock pot. Lay the onion on the butter, then the fish
and bay leaf. Season. Boil the tomato soup in a pan, stirring well, and pour
over the fish. Cook for the time shown. Remove the bay leaf before serving.

Meat

Slow cooking tenderises the cheaper cuts of meat. It also means less shrinkage.
When roasting, the juices don't spit or evaporate, so flavour and nutritive
value are retained. The size and shape of the joint, its quality, and the
proportion of lean, fat and bone, all affect cooking times. Experience will soon
help you judge these. When testing a dish to see if it's cooked, don't forget
it's the root vegetables which usually take longer to cook. Thaw frozen meat
completely before cooking. Recipe times are given only as a guide. Where a
different cut of meat is used cooking times may need to be adjusted. Avoid
meat which has a high proportion of fat, or trim the excess fat.
Joints up to 1.6kg (3
fit. The meat mustn't force the lid up.
1.Season the meat, then brown on all sides in a frying pan.
2.Transfer to the crock pot and cook on high for the time shown.
3.Pork joints with rind may be grilled for 10 minutes to crisp.
4.If possible, turn joints once during cooking, to ensure even tenderness.
Joint
Beef, lamb, pork
6/27/03 11:04 AM
4 medium size
2
20ml (4tsp)
1 medium
2
to taste
25g (1oz)
1 medium
4
to taste
298g (10
1
/ lb) (see below) can be cooked, depending on shape and
1
2
Weight
1-1.6kg (2-3 / lb)
1
2
11
Page 11
/ oz can)
1
2
Setting Time
High 5-7 hours
low 2-3
low 3