‘Slow’ Setting Menus
MENU 3
Chilli Con Carne
Rice
Fruit Crumble
METHOD
Cook on a ‘Slow’ setting for 7 hrs.
CHILLI CON CARNE
675G (1
1
/
2
lb) minced beef
15ml (1 tbsp) vegetable oil
1 large onion, skinned and chopped
Salt and pepper
1 tablespoon chilli powder
1 tablespoon brown sugar
2 tablespoons tomato puree
1. Fry minced beef in oil until lightly
browned, add onion and pepper and fry
for 5 mins, until soft.
2. Blend together chilli powder, brown
sugar and tomato puree.
3. Stir in tomatoes, chilli paste and
seasoning. Bring to boil.
4. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.
1. Wash the rice.
2. Fry the rice in oil until lightly browned.
3. Boil the water, add salt and place with
rice in casserole dish.
4. Cover dish tightly with foil and lid
5. Place in oven.
LONG GRAIN RICE
10 oz (275g) long grain rice
3 tablespoons (45 ml) oil
1
1
/
4
pt (625 ml) water
1
/
2
green pepper, seeded and chopped
2 x 425g (15 oz) can tomatoes, chopped
425g (15 oz) can red kidney beans,
blended together
1. Place prepared fruit and sugar in dish.
2. Rub butter into flour until it resembles
fine breadcrumbs
3. Stir in demerara sugar and mix well.
4. Sprinkle over fruit
5. Place in oven.
FRUIT CRUMBLE
675g (1
1
/
2
lb)
fruit, prepared
75g (3 oz) caster sugar
175g (6 oz) plain flour
75g (3 oz) butter
75g (3 oz) demerara sugar
30
