11
beef In red WIne -
Serves 12
125g butter
2 bouquet garni
1 cup flour
Salt & pepper to taste
1 leek, finely chopped
1x700ml bottle red wine
2kg blade or chuck steak, trimmed
2 onions, peeled & finely chopped
2 carrots, peeled & finely chopped
2 cloves garlic, peeled & crushed
2 tablespoons chopped parsley
2 tablespoons chopped chives
Cut meat into cubes. Toss in flour mixed with
seasonings. Heat butter in a frypan and brown the
meat quickly over high heat. Place the meat into the
Kambrook Essentials Slow Cooker and add onions, leek,
carrots, garlic, parsley and chives. Add bouquet garni.
Pour red wine into pan used for browning the meat and
bring to boil. Pour heated liquid into the Kambrook
Essentials Slow Cooker, cover and cook on LOW for
6-8 hours or HIGH for 3-4 hours.
CHICKen marengo -
Serves 10-12
2kg chicken pieces or drumsticks
2 tablespoons flour
Salt & pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
4 cloves garlic, crushed
2 litres chicken stock
1/3 cup brandy
4 large tomatoes, peeled & chopped 24 mushrooms, chopped
2 bouquet garni
2 tablespoons chopped
parsley
Cut chicken into serving pieces, pat each piece dry and
toss in flour mixed with seasonings. Heat oil and butter
in a pan, add the chicken pieces and cook over medium
heat until golden, turning frequently. Remove from pan,
drain and place in Kambrook Essentials Slow Cooker.
Add the garlic, stock, brandy, tomatoes, mushrooms and
bouquet garni. Cover and cook on LOW for 6-8 hours
or HIGH for 4-6 hours. Serve on a bed of hot rice or
couscous and sprinkle with parsley.
To thicken the sauce, blend 2 tablespoons flour and 2
tablespoons milk until smooth. Remove the chicken from
the Kambrook Essentials Slow Cooker, stir the flour mixture
into the sauce and cook on HIGH for 10 minutes, stirring
occasionally.
IrISH SteW -
Serves 12
2kg lamb neck chops
1 kg potatoes, peeled & sliced
500g onions, peeled & sliced
Salt & pepper, to taste
3 cups water
¼ teaspoon dried herbs
2 bay leaves
Trim any excess fat from chops. Place onions, potatoes
then chops into Kambrook Essentials Slow Cooker, then
add remaining ingredients. Cover and cook on LOW for
8-10 hours or HIGH for 4-5 hours. The starch form the
potatoes should make this stew thick and creamy.
CoQ au vIn -
Serves 10-12
2kg chicken pieces
6 slices bacon, trimmed & diced
10 small onions, sliced
8 small onions, peeled & quartered
500g mushrooms
2 cloves garlic, peeled & crushed
Salt & pepper, to taste
1 teaspoon dried thyme
2 cups red wine
1 litre chicken stock
16 small potatoes,
Chopped parsley
scrubbed & halved
In a large pan, fry the chicken pieces until browned well
on all sides - set aside. Using the same pan brown the
bacon and sliced onions, drain off excess fat and set
aside with chicken. Place the onions, mushrooms and
garlic in the Kambrook Essentials Slow Cooker. Add
the chicken, bacon and sliced onions, salt and pepper to
taste, thyme, potatoes, wine and stock. Cover and cook
on LOW for 7-8 hours or HIGH for 3-4 hours. Serve
garnished with chopped parsley.
beef Curry -
Serves 12
2 kg blade or chuck steak
½ cup flour
1/3 cup curry power (or to taste)
1/3 cup vegetable oil
2 large onions, peeled & finely chopped 1 teaspoon salt
2 pieces fresh ginger, grated
2 cinnamon sticks
2 tablespoons vinegar
2 strips lemon rind
2 litres beef stock
8 cloves garlic, peeled
& crushed
Cut steak into 2.5cm cubes, toss in the flour mixed with
the curry powder. Lightly brown the meat in a pan with
the oil, onions, garlic and ginger. Place in the Kambrook
Essentials Slow Cooker and remaining ingredients. Mix
well, cover and cook on LOW for 8-9 hours or HIGH
for 4 hours. Serve with fluffy steamed rice.
meatballS In Creamy muSHroom
SauCe
-
Serves 12
1kg minced beef
500g pork mince
2x60g eggs
¼ cup chopped parsley
Salt & pepper, to taste
3 cups fresh bread crumbs
Mushroom Sauce:
2 cups sour cream
2 cups beef stock
½ cup flour
½ cup sherry
2 teaspoons paprika
2x440g can mushrooms in butter sauce
Place all the mushroom sauce ingredients except sour
cream into Kambrook Essentials Slow Cooker and stir
to combine. Mix all ingredients for meatballs together
in a bowl and shape into walnut size balls. Fry meatballs
in a pan then add to sauce in the Kambrook Essentials
Slow Cooker. Cover and cook on LOW for 6-8 hours
or HIGH for 2-4 hours. Fifteen minutes before serving,
switch to HIGH and stir in the sour cream. Serve with
fluffy rice or couscous.
10
reCIpeS
CHICKen parISIenne -
Serves 12
12 chicken breasts
Salt & pepper, to taste
1 teaspoon paprika
1 cup dry white wine
1x440g can sliced mushrooms
2 cups sour cream
1 teaspoon paprika
2x440ml cans cream of
chicken soup
Sprinkle chicken breasts lightly with salt, pepper and
paprika. Place in the Kambrook Essentials Slow Cooker.
Mix together wine, soup, mushrooms and sour cream.
Pour over chicken breast, sprinkle with paprika. Cover
and cook on LOW for 6-8 hours or HIGH for 4-6
hours.
Note: if cooking on HIGH, do not add sour cream until the
last 30 minutes of cooking time. Serve with rice or noodles.
meat loaf -
Serves 10-12
2 kg lean mince steak
500g sausage mince
2 onions, peeled & diced
4 cloves garlic, peeled & crushed
2x425g cans tomatoes
½ cup tomato sauce
2 cups diced bread
4x60g eggs
Salt & pepper, to taste
4 potatoes, peeled & sliced
1 tablespoon Worcestershire sauce
Sauce:
1 cup tomato sauce
½ cup brown sugar
3 teaspoons dry mustard
1 teaspoon nutmeg
Combine meats, onion, garlic, tomatoes, tomato sauce,
bread, eggs, Worcestershire sauce and seasonings to
taste. Mix well and shape into a loaf. Place sliced potato
into the bottom of the Kambrook Essentials Slow
Cooker and place meat loaf on top. Combine sauce
ingredients and pour sauce over meat loaf. Cover and
cook on LOW for 8-10 hours.
glaZed Corned beef -
Serves 10-12
2 bay leaves
1 large onion, sliced
3 strips orange peel
4 whole cloves
2 litres water
2-2.5 kg corned beef
Glaze:
4 tablespoons orange juice
4 tablespoons honey
2 tablespoons Dijon mustard
Place bay leaves, onion, orange peel, cloves and water in
Kambrook Essentials Slow Cooker and mix well. Add
corned beef with the fat side facing upwards. Cover and
cook on LOW for 10-12 hours or HIGH for 5-6 hours
or until tender. Remove meat from the liquid. Score
(cut) the top of the corned beef in crisscross diamond
or triangle shapes. Insert extra cloves into the centre
of each diamond if desired. Place corned beef on a heat
proof platter. Mix all glaze ingredients together until
smooth and blended. Spoon glaze over the corned beef.
Bake in a pre-heated oven at 200ºC for 20-30 minutes,
basting occasionally with glaze. Serve hot or cold.
porK & veal pICnIC terrIne
-
Serves 12-14
1.5 kg pork & veal mince
2 cloves garlic, crushed
Salt & pepper, to taste
½ teaspoon dried thyme
½ teaspoon ground cloves
2x60g eggs
Grated rind 1 lemon
½ cup dry sherry or brandy
2 bay leaves
1 litre water
Lemon slices to garnish
Lightly grease a heat proof terrine dish or loaf tin which
will fit into the Kambrook Essentials Slow Cooker.
Combine minced meat, garlic, seasonings, thyme, cloves,
eggs, lemon rind and sherry or brandy, mix well. Spoon
into the terrine dish and smooth out the top, arrange
bay leaves and lemon slices on top. Cover the terrine
dish with a lid or a few layers of foil and secure. Place 1
cup of water in the Kambrook Essentials Slow Cooker
and a small trivet or upturned heat proof saucer. Lower
terrine onto the trivet in the Kambrook Essentials Slow
Cooker, cover with lid and cook on LOW for 8-9 hours,
or HIGH for 5-6 hours. Remove the terrine from the
Kambrook Essentials Slow Cooker, cool with a weight
on top of the terrine then chill. Serve with crusty bread
and spicy chutney.
Note: Replenish water in the crockery bowl during the
cooking time if required. Ensure the water does not ingress
into the terrine dish.
ratatouIlle
-
Serves 8-12
8 tomatoes, sliced
4 onions, peeled & sliced
6 large zucchini, sliced
Salt & pepper to taste
1 cup oil
2 medium egg plants, cubed but not peeled
4 cloves garlic, peeled & crushed
4 red capsicum, trimmed & sliced
Place onions in the Kambrook Essentials Slow Cooker
first then add remaining ingredients. Cover and cook on
LOW for 8-9 hours. The vegetables should be soft but
not mushy. Serve Ratatouille hot or cold, as a filling for
crepes and omelettes, as an accompaniment to meats
and poultry, over a bed of rice or couscous or with a hot
dish of pasta.
SCalloped potatoeS -
Serves 8
12 slices bacon, trimmed
4 onions, peeled & thinly sliced
Salt, pepper & paprika to taste
2 cups grated Cheddar cheese
2 x 285g cans cream of asparagus or mushroom soup
16-20 medium potatoes, peeled & thinly sliced
Cut bacon into pieces. Place a quarter of the bacon,
potato and onion into the Kambrook Essentials Slow
Cooker. Sprinkle with salt, pepper and paprika, then
grated cheese, repeat this procedure three more times
until all of the potatoes are used. Gently pour the
undiluted soup over the top. Sprinkle with paprika,
cover and cook on LOW for 9-10 hours, or HIGH for
reCIpeS
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