thai green fish curry serves 4
cooking time: high 2-2¼ hours / low 3-3½ hours
15ml (1tbsp) oil
1 onion, peeled and chopped
30ml (2tbsp) thai green curry paste
400ml (14floz) tin reduced fat coconut milk
1 small red pepper deseeded and finely chopped
2 tomatoes cut into chunks
450g (1lb) white fish fillets, cut into chunks (coley loins are very good for this recipe)
2 kaffir lime leaves
30ml (2tbsp) coriander, chopped
Preheat the cookpot for 18 minutes on high.
Heat the oil in a non stick pan and fry the onion for a few minutes until softened, stir in
the thai green curry paste and continue to cook for a further minute stirring.
Blend in the coconut milk and bring to the boil. Stir in the red pepper, tomatoes, kaffir
lime leaves and coriander.
Put the fish in the cookpot and cover with the thai green curry sauce.
Cover and cook for the required amount of time.
Remove the lime leaves before serving and garnish with freshly chopped coriander.
This recipe is best cooked on low.
If kaffir lime leaves are unavailable, add a squeeze of lime juice instead.
Serve with rice.
chilli con carne serves 8-10
cooking time high 3-4 hours / low 6-7 hours
15ml (1tbsp) oil
1 onion, peeled and chopped
1kg (2¼lb) lean minced beef
15ml (1tbsp) chilli powder
2 cloves garlic, crushed
400g (14oz) tin chopped tomatoes
200g (7oz) tin kidney beans, drained
1 green pepper, chopped (optional)
275ml (½pt) beef stock
2x15ml (2tbsp) tomato purée
15ml (1tbsp) mixed herbs
seasoning
Preheat the cookpot for 18 minutes on high.
Heat the oil in a large non stick pan and cook the onions for a couple of minutes.
Add the mince and cook until browned stirring. Drain off the excess fat.
Stir in the remaining ingredients and transfer to the cookpot.
Cover and cook for the required time on the chosen setting.
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