Slow Cooker CKS510
25
Lamb with lentils
425g carrots, sliced
125g parsnips, sliced
1 cloves garlic, crushed
1 bay leaf
125g orange lentils, soaked for 1 hour
salt and freshly ground black pepper
200ml red wine
750g lamb leg fillet cubed
3 tbsp soy sauce
200g button mushrooms
parsley sprigs to garnish
Place the carrots, parsnips, garlic, bay leaf and drained lentils in the
crock pot and season with salt and pepper. Pour in the wine after
bringing to simmering point in a pan. Brush the meat all over with
the soy sauce and sprinkle with salt and pepper. Place on top of
the vegetables. Place crock pot into the slow cooker base and
replace the lid. Cook on the Low setting for approx 12-16 hours
(or on the High setting for approx. 6-8 hours).Add the mushrooms
for the last 30 minutes. Discard the bay leaf. Garnish with parsley
and serve with a crisp green salad.
Sausage Pot
2 tbsp oil
750g sausage
1 large onions, finely chopped
3 carrots, thinly sliced
2 leek, sliced
3 tbsp flour
400ml beef stock
3 tbsp chutney
2 tbsp worcestershire sauce
Salt and freshly ground black pepper
In a pan quickly brown the sausages on all sides in the oil.
Add the onions, carrots and leeks and gently saute until
softened, but not browned. Stir in the flour and cook on a low
heat until the oil is absorbed. Slowly add the stock, and bring
to the boil, stirring continuously until thickened. Stir in the
chutney, worcestershire sauce and seasoning.Transfer all
ingredients to the crock pot and place into the slow
cooker base. Cover with the lid and cook on the Low setting for
approx. 10-16 hours (or on the High setting for approx. 5-8 hours).
If the sausages contain a lot of fat, any excess can be
removed from the surface of the finished dish with kitchen
paper.
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