Beef bourguignon high 4-6/low 7-10
Cooking oil 15ml (1tbsp)
Stewing steak, cubed 1kg (2lb)
Streaky bacon, chopped 100g (4oz)
Flour 30ml (2tbsp)
Red wine 300ml (
1
/2pt)
Brandy 30ml (2tbsp)
Stock 150ml (
1
/4pt)
Thyme good pinch
Bay leaf 1
Garlic, crushed 1 clove
Shallots or tiny onions, whole 10-12
Salt and pepper to taste
Heat the oil in a large pan and lightly brown the beef and bacon. Add the flour,
and stir in the wine and brandy. Add the other ingredients and season. Bring to
the boil, transfer to the crock pot, and cook for the time shown. Remove bay
leaf before serving.
Boiled Ham high 4-5
Gammon joint 1.8kg (4lb)
Put the gammon in a pan and cover with cold water. Bring to the boil, drain,
then rinse, to remove scum and excess salt. Put the gammon in the crock pot
and cover with boiling water. Cook for the time shown. Drain and allow to cool
slightly before removing the skin. Discard the skin and wrap the gammon
tightly in kitchen foil. Refrigerate till well chilled.
Pork and pineapple curry high 3-4/low 5-8
Lean pork, cut into cubes 1kg (2lb)
Flour 40g (1
1
/2oz)
Salt 5ml (1tsp)
Cooking oil 30ml (2tbsp)
Onion, chopped 1 large
Curry powder 15ml (1tbsp)
Paprika 15ml (1tbsp)
Chicken stock 300ml (
1
/2pt)
Dried red chillies 2
Mango chutney 15ml (1tbsp)
Worcestershire sauce 5ml (1tsp)
Pineapple cubes, including syrup 454g (1lb) can
Bay leaves 2
Toss the pork in the flour and salt. Heat the oil in a large pan and brown the
pork. Lift out with a draining spoon and put on a plate. In the same pan, fry
the onions till soft, then stir in the curry powder and paprika. Fry for 2
minutes then return the pork to the pan. Stir well and cook for a few minutes.
Add the remaining ingredients, bring to the boil and transfer to the crock pot.
Cook for the time shown. Remove the bay leaves before serving.
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