10
Portuguese Haddock low = 2-3 hours
25g (1oz) butter 1 small onion, very thinly sliced
2 haddock or cod steaks or fillets 1 bay leaf
298g (10½oz) can condensed cream of tomato soup
salt and pepper to taste
Butter the bottom of the cooking pot. Lay the onion on the butter, then the fish and bay leaf.
Season. Boil the tomato soup in a pan, stirring well, and pour over the fish. Cook for the time
shown. Remove the bay leaf before serving.
Beef and Vegetable Casserole with Dumplings low = 7-10 hours; high = 4-6 hours
450g (1lb) stewing beef (shin/shoulder/chuck) 2 tbsp flour
1 tbsp cooking oil 1 small onions, sliced
275ml (½pt) beef stock 1 carrot, thinly sliced
salt and pepper to taste
for the dumplings:
25g (1oz) self-raising flour ¼ tsp salt
12g (½oz) shredded suet 1 tbsp chopped parsley
5 tsp cold water
Cut the meat in cubes and toss in seasoned flour. Heat the oil in the cook pot and brown the
meat. Transfer cook pot to the slow cooker. Fry the onions lightly in the pan. Stir in the remaining
flour, gradually add the stock and carrots. Bring to the boil, transfer to the cooking pot, and cook
for the time shown.
Make the dumplings by mixing flour, salt, suet and parsley. Add water and mix to a soft dough.
Shape into 4 balls. Add to the casserole and cook at high for 45 minutes with the lid on.
Braised Liver and Onions low = 5-7 hours; high = 2-4 hours
225g (½lb) lambs liver, thinly sliced 2 tbsp cooking oil
25g (1oz) plain flour 1 large onion, thinly sliced
300ml (½pt) beef stock
Heat the oil in the crookpot on a hob. Coat the liver in the flour and fry till sealed. Transfer onto a
plate. Add the onions to the cook pot and fry till golden. Stir in the remaining flour and stock.
Bring to the boil, stirring. Transfer to a jug. Add the liver to the cook pot, pour the stock over the
liver and cook for the time shown. Serve with grilled bacon.
Bolognese Sauce low = 6-10 hours; high = 3-4 hours
1 tbsp cooking oil 1 smallonion, finely chopped
1 clove garlic, crushed 350g (¾Ib) minced beef
200g (8oz) tinned chopped tomatoes + juice 100g (4oz) tomato purée
100ml - 200ml (¼ -½pt) beef stock 60g (2oz) button mushrooms, sliced
1 tsp dried basil 1 bay leaf
1 bouquet garni 1 tbsp dried mixed peppers
Heat the oil in the cook pot, and fry the onion and garlic lightly. Add the beef, and fry till brown.
Stir in the other ingredients. Bring to the boil, transfer cook pot to the slow cooker, and cook for
the time shown. Remove the bay leaf and bouquet garni. Serve with spaghetti or noodles, and
grated parmesan.
23160 Slow Cooker IB T22-5003021.indd 10 03/02/2016 09:13:28
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