Crock-Pot SCV655B, Instruction Manual

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6
RECIPES
PORK LOIN WITH SHERRY AND RED ONIONS Serves 8
The mild flavour of the pork is awakened by the rich, delectable sauce.
• 4 large red onions, thinly sliced
• 350g (12 oz) silver skin (button) onions, blanched and peeled
• 75g (3 oz) butter
• salt and freshly ground black pepper
• 2.3kg (5 lb) boneless pork loin, tied
• 90ml (6 tbsp) cooking sherry
• small handful of flat leaf parsley, chopped
• 45ml (3 tbsp) cornflour
• 30ml (2 tbsp) water
1. In a medium frying pan, sauté the red onions and silver skin onions in the butter until soft. Season with salt and
pepper.
2. Rub the pork loin with salt and pepper and place in the slow cooker.
3. Add the sautéed onions, sherry and parsley. Cover and cook on LOW for 8–10 hours (or on HIGH for 4–6 hours).
4. Remove the pork loin from the stoneware cooking pot and let stand for 15 minutes before slicing.
5. Turn the slow cooker to HIGH. Combine the cornflour and water and then add to the juices in the stoneware cooking
Pot, stirring continuously. This will thicken the sauce.
6. Serve the pork loin with the onion and sherry sauce.
SALMON & PARMESAN CASSEROLE Serves 6
Perfect for a cold winter evening, when the rich and satisfying flavours will ease away any chill.
• 900g (2 lb) long grain rice
• 2 x 418g can salmon, drained and flaked
• 125g (5 oz) cauliflower florets
• 100g (4 oz) Parmesan cheese
• 500ml (17 fl.oz) dry white wine
• 500ml (17 fl.oz) milk
• 500ml (17 fl.oz) water
• 30ml (2 tbsp) fresh tarragon, finely chopped
• 10ml (2 tsp) Dijon mustard
• 7.5ml (1 ½ tsp) salt
• 5ml (1 tsp) freshly ground black pepper
• 8 medium tomatoes, chopped
• 4 salad onions, thinly sliced
1. Combine all ingredients, except for the tomatoes and salad onions, in the slow cooker.
2. Mix thoroughly, cover and cook on HIGH for 1 hour, then on LOW for 6–8 hours (or on HIGH for 3–4 hours).
3. Before serving, stir in the tomatoes and salad onions.
LAMB WITH BALSAMIC GLAZED VEGETABLES
Serves 8
Well seasoned lamb is balanced by the tart sweetness of the balsamic vinegar glaze and vegetables.
• 7.5ml (1
½ tsp) salt
• 5ml (1 tsp) freshly ground black pepper
• 7.5ml (1 ½ tsp) ground coriander
• 15ml (1 tbsp) dried rosemary
• 7.5ml (1 ½ tsp) dried mint
• 5ml (1 tsp) dried thyme
• 5ml (1 tsp) ground fennel
• 2.3kg (5 lb) lamb joint, (suitable for roasting), trimmed of fat
• 2 medium red onions, cut into eighths