ROSEMARY AND GARLIC LAMB
Lamb chops
Potatoes cut into 1/4 inch thick slices
Other vegetables (as preferred)
1 teaspoon of salt
1/2 teaspoon ground black pepper
6 cloves garlic, peeled and crushed or equivalent in jar crushed
garlic
4 sprigs rosemary chopped or 1 teaspoon dried
2 tablespoons olive oil
1/2 cup white wine
Layer potatoes and vegetables in bottom of slow cooker.
Put oil in pan and brown roast on all sides for a few minutes.
In a bowl mash salt, pepper, garlic and rosemary together with a
fork to form a paste. Rub all over browned lamb. Add to slow
cooker on top of vegetables.
Pour the white wine. Place lid on and cook on auto for 8 hours.
CORNED BEEF/SILVERSIDE
Place silverside in cooker. Cover with water and add a dessert
spoon of sugar.
Cook for minimum of 8 hours
Take out and sit on a cake rack for approx 15 minutes to drain.
Serve hot with vegetables or put in fridge and serve cold with
salad.
CHOCOLATE SELF – SAUCING PUDDING
Serves 4
Indigents
100g unsalted butter, melted
½ cup milk
1 egg
1 cup self raising flour
2 tablespoons cocoa
½ cup caster sugar
TOPPING
2 tablespoons cocoa
1 cup firmly packed brown sugar
2 cups boiling water
Instructions
1. In a mixing bowl, combine butter, milk and egg.
2. In separate large bowl, sift flour and cocoa together and
mix in the sugar.
3. Gradually ass the wet ingredients into the flour mixture and
mix well. Spoon into a 1.6 litre pudding basin, and place in
the slow cooker.
4. Combine the cocoa and the brown sugar together, sprinkle
over the top of the pudding. Carefully pour the boiling
water over the mixture.
5. Cover and cook on HIGH for 3.5 hours or on LOW for 5-6
hours.
6. Serve hot with ice-cream or custard.
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