20
Recipes - Meat
Method:
1 Place the carrots, parsnips, garlic, bay leaf and
drained lentils in the Cooking Pot and season
with salt and pepper.
2 Pour in the wine after bringing to simmering
point in a pan.
3 Brush the meat all over with the soy sauce and
sprinkle with salt and pepper.
4 Cover with the Lid. Cook for approximately 6-8
hours.
5 Add the mushrooms for the last 30 minutes.
6 Discard the bay leaf. Garnish with parsley and
serve with a crisp green salad.
Ingredients:
3.5L 6.5L
• 425g 800g Carrots, sliced
• 125g 225g Parsnips, sliced
• 1 2 Garlic cloves, crushed
• 1 2 Bay leaf
• 125g 250g Orange lentils, soaked for
one hour
• 200ml 400ml Red wine
• 750g 1.5kg Lamb leg fillet, cubed
• 3tbsp 4tbsp Soy sauce
• 200g 300g Button mushroom
• Parsley sprigs to garnish
• Salt and pepper to taste
Lamb with lentils
Method:
1 Remove any excess fat from the chops and then
place in a pan with the onions. Brown the chops
on each side.
Sprinkle over the mixed herbs. Add the parsnip,
carrots, potatoes, leeks and pour over the stock.
Bring to a simmer.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
Ingredients:
3.5L 6.5L
• 4 8 Lamb chops
• 2 large 4 large Onions, sliced
• 1
1
/
2tsp 3tsp Mixed herbs
• 1 2 Parsnips, large
• 250g 500g Carrots, thickly sliced
• 500g 1kg Potatoes, quartered
• 1L 1.5L Hot vegetable stock
• 2 3 Leeks, sliced
Irish stew
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