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Recipes – Slow Cook function
Beef, Tomato and Zucchini Casserole
Ingredients
500g blade steak, trimmed and cubed
2 white onions thinly sliced
425g can tomatoes
1 beef stock cube crumbled
1 clove of garlic crushed
½ tsp marjoram
¼ cup parsley chopped
salt and pepper to taste
250g zucchini sliced
Method
Turn on Multicooker and set to SLOW COOK
function. You may need to extend time. Place the
beef and onion in the Multicooker and add the
tomatoes reserving ¼ cup juice. Mix the stock
cube into the juice and add to the slow cooker
with the garlic, marjoram and half the parsley.
Season to taste.
Cook for 4-5 hours. Monitor. About 1 hour before
serving add the zucchini and stir through the
remaining parsley.
Medley of Red Peppers and Beans
Ingredients
45g fresh green beans
2 large red peppers, cut into strips
2 green onions, in half rings
2 cups brown rice
4 cups filtered water
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Method
Turn on Multicooker and set to BOIL function.
Put everything into pan and cook for 5 minutes.
Switch Multicooker to SLOW COOK function.
Place all ingredients in the Multicooker and set to
SLOW COOK. Cook until vegetables are done to
your liking.
Delicious with soy sauce or tamarind sauce,
French or spicy dressing or Thai chilli sauce..
.
Chilli Dips
Ingredients
1 x 425g tin chilli
2 cubes soft cream cheese
2 cups grated cheddar cheese
2 tablespoons Tabasco
1 bag tortilla chips
Method
Perfect for parties! Turn on Multicooker and set
to SLOW COOK function. Place all ingredients
in the Multicooker and stir well. Once
everything is warm, serve fondue style with the
tortilla chips.
Oatmeal
Ingredients:
2 cups oatmeal
1 cup dried cranberries
1 cup dates, chopped
5 cups water or milk
Method
Turn on Multicooker and set to SLOW COOK
function. In a bowl mix milk and oatmeal. Pour
into Multicooker.
Sprinkle over cranberries and dates.
Stir occasionally to avoid burning on bottom.
Default on SLOW COOK function is 4 hours;
you may not need to use that entire time.
Check oatmeal regularly.
Slow Cooked Ribs
Ingredients
2 large (each 1350g) racks spare ribs
1100ml barbecue sauce
2 cups red wine
Method:
Turn on Multicooker and set to SLOW COOK
function. Place the barbecue sauce with the
red wine in the Multicooker and stir well. Add
the meat, set to SLOW COOK and let the ribs
cook in the sauce for until done. You may
need to extend time. Monitor to ensure ribs do
not burn.
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