PORK LOIN wITH SHERRY AND RED ONIONS
The mild flavour of the pork is awakened by the rich, delectable sauce
2 large red onions, thinly sliced
175g (6oz) silver skin (button) onions, blanched and peeled
40g(1
1
/
2
oz) butter
salt and freshly ground black pepper
1.2kg (2
1
/
2
lb) boneless pork loin, tied
45ml (3tbsp) cooking sherry
small handful of flat leaf parsley, chopped
25ml (1
1
/
2
tbsp) cornflour
15ml (1tbsp) water
In a medium skillet or frying pan, sauté the red onions and silver skin onions in the butter until soft.
Season with salt and pepper. Rub the pork loin with salt and pepper and place in the Slow Cooker.
Add the sautéed onions, sherry and parsley. Cover and cook on LOW for 8 - 10 hours (or on HIGH
for 5 - 6 hours). Remove the pork loin from the Stoneware Cooking Pot and let stand for 15 minutes
before slicing. 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. Serve the
pork loin with the onion and sherry sauce.
Serves 4.
SALMON & PARMESAN CASSEROLE
Perfect for a cold winter evening, when the rich and satisfying flavours will ease away any chill.
450g (1lb) long grain rice (e.g. Uncle Bens
®
)
1 x 418g can salmon, drained and flaked
65g (2
1
/
2
oz) cauliflower florets
50g (2oz) Parmesan cheese
250ml (8fl.oz) dry white wine
250ml (8fl.oz) milk
250ml (8fl.oz) water
15ml (1tbsp) fresh tarragon, finely chopped
5ml (1tsp) Dijon mustard
4ml (
3
/
4
tsp) salt
2.5ml (
1
/
2
tsp) freshly ground black pepper
4 medium tomatoes, chopped
2 salad onions, thinly sliced
Combine all ingredients, except for the tomatoes and salad onions, in the Slow Cooker. Mix
thoroughly, cover and cook on HIGH for 1 hour, then on LOW for 6 - 8 hours (or on HIGH for 3 - 4
hours). Before serving, stir in the tomatoes and salad onions.
Serves 3.
RECIPES
-7-
Q
“Can I cook a roast without adding water”.
A
Yes - if cooked on LOW. We recommend a small amount of water because the gravies are
especially tasty. The more fat or “marbelling” the meat has, the less liquid you need. The liquid is
needed to properly soften and cook the vegetables.
