14
IMPORTANT
–
RETAIN THESE INSTRUCTIONS FOR FUTURE REFERENCE
6.5 Litre Slow Cooker
Model: SDA1788
User Manual
Fireside Beef Stew
Ingredients
450g boneless beef
200g butternut squash (peeled, seeded and cut into 2cm cubes)
1 small onion cut into wedges
1 clove garlic (crushed)
200g beef broth
100g passata
1 tablespoon Worcestershire sauce
½ teaspoon mustard powder
¼ teaspoon black pepper
1/8 teaspoon allspice
2 teaspoons cornflour
150g green beans
Directions
1.
Trim fat from the meat and cut into 2cm cubes then place in the slow cooker along with the
squash, onion, garlic, broth, posata, Worcestershire sauce, mustard powder, pepper and
allspice.
2.
Place the lid on the slow cooker and cook on LOW for 8-9 hours or on High for 4-5 hours.
3.
After the cooking cycle stir in the cornflour and green beans and cook for a further 15
minutes on HIGH.
Chicken Curry
Ingredients
500g boneless skinless chicken breast cut into 2.5cm cubes
250g peeled and chopped potatoes
175g sliced carrot
125g coarsely chopped cooking apple
100g chopped onion
1 clove of garlic (crushed)
1 Jalapeno pepper finely chopped
1 teaspoon instant chicken bouillon
75ml water
200g coconut milk
3 tablespoons plain flour
3 tablespoons curry powder
1 teaspoon cumin
1 teaspoon salt
Directions
1.
Place the chicken, flour, curry powder, cumin and salt in a large plastic bag and shake to coat
the chicken.
2.
Place potatoes, apple, onion, garlic, jalapeno pepper and chicken bouillon in the slow
cooker, top with the chicken and pour water over.
3.
Place the lid on the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-3½ hours.
4.
After the cooking cycle add the coconut milk and cook on HIGH for a further 30 minutes.
5.
Serve over hot cooked rice and add raisins and crushed peanuts to taste.
