Slow Cooker CKS510
19
Steak and kidney ragout
700g stewing steak
200g kidney
2 tbsp flour
2 large onions, quartered
600ml hot beef stock
200ml red wine
3 tbsp tomato puree
1
1
/
2
tsp worcestershire sauce
125g button mushrooms
Using a sharp knife trim the beef and cut into 1 inch (2.5cm)
cubes. Cut the kidney into bite size pieces. Coat the beef with the
flour. Place into a pan with onions, stock, wine and tomato puree.
Bring to a simmer. Add the worcestershire sauce and season.
Transfer all ingredients to the crock pot and place in the base unit.
Place the lid on the slow cooker. Cook on the Low setting for
approx. 10-14 hours (or on the High setting for approx. 5-7 hours).
Add the button mushrooms one hour before serving.This recipe
can be used as a base for steak and kidney pie.
Chicken Curry
3 tbsp Vegetable oil
3 cooking apple, peeled, cored and sliced
3 large onions, chopped
5 chicken portions
3 tsp curry powder
3 tbsp plain flour
500ml chicken stock
Salt and freshly ground black pepper
3 tbsp mango chutney
80g sultanas
200g tin tomatoes, chopped
2 tbsp lemon juice
Fry the apple and onion in a pan until soft. Coat the chicken in sea-
soned flour, add to the pan and fry until lightly browned.
Stir in the stock and bring to a simmer. Add remaining ingredients
and bring back to a simmer.Transfer all the ingredients to the
crock pot and place pot in the slow cooker base. Place the lid onto
the slow cooker. Cook on the Low setting for approx. 8-14 hours
(or on the High setting for approx. 4-7 hours). At the end of the
cooking time it may be necessary to thicken the sauce.
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