15
8
mushrooms, sliced
6
ripe tomatoes quartered
Sauce
1 litre chicken stock
5 tbsp honey
3 tbsp soy sauce
5 tbsp cornflour
Pineapple juice (reserved from chunks)
Cut pork into cubes and toss in
seasoned cornflour. Heat oil in a
pan and fry garlic and onion. Add
pork and lightly fry until lightly
browned on all sides. Lower the
heat and add pepper, pineapple,
mushrooms and tomatoes, leave on
gentle heat whilst preparing sauce.
To make the sauce, mix together
chicken stock, honey and soy
sauce. Blend cornflour with
pineapple juice and add to the
mixture. Add sauce to the pan and
stir whilst bringing to the boil.
Transfer all ingredients to the crock
pot, place in the slow cooker base
and cover with the lid. Cook for
approx 5-8 hours. Serve with rice
and fresh green vegetables.
Pork and pineappple curry
2kg lean pork, cubed
100g flour
2 tsp salt
3 tbsp oil
2 large onions, chopped
3 tsp curry powder
2 tsp paprika
1 litre chicken stock
3 tbsp mango chutney
3 tsp worcester sauce
400g can pineapple cubes,
with juice
4 bay leaves
T
oss the pork in the flour and salt.
In a pan heat the oil and brown the
m
eat. Add the onions and fry until
soft. Stir in the curry powder and
paprika. Stir well and cook for a few
m
inutes. Add the remaining
ingredients, bring to a simmer and
t
ransfer to the crock pot. Place
crock pot into the base unit and
c
ook for approx. 4-7 hours. Remove
bay leaves before serving.
Boiled ham
G
ammon joint up to 1.5 Kg
P
ut the gammon in a pan, cover
with cold water and bring to the
boil, drain and rinse. Place in the
crock pot and cover with boiling
water. Place the crock pot in the
slow cooker base unit and cover
with the lid. Cook for approx. 5-7
hours. Drain and cool slightly before
removing the skin. Allow to cool.
Wrap tightly in kitchen foil. Place in
the refridgerator until well chilled.
Coat fat with toasted breadcrumbs
before serving.
IMPORTANT
When buying a joint of meat, make
sure that it will fit the size of the
slow cooker crock pot. It should fit
into the crock pot so that when it is
covered with liquid it will still be 2.5
cm below the rim of the pot.
The joint must not stick out above
the rim and there should be enough
room to cover the meat with water.
The shape of the meat is just as
important as the weight.
Irish stew
8 lamb chops
4 onions, sliced
3 tsp mixed herbs
2 large parsnips
1 kg carrots, thickly sliced
1.5 kg potatoes quartered
1 litre hot vegetable stock
3 leeks, sliced
Remove any excess fat from the
chops and then place in a pan with
the onions. Brown chops on both
sides. Sprinkle over the mixed
g
48730MCZ Rev1-DigitalSlowCooker-Q6:9225 47507 MEE pump - Jon 7/1/08 10:20 Page 15
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