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Meatballs in Creamy
Mushroom Sauce
Makes 4-6 Serves
Mushroom Sauce
2 x 440g cans mushrooms in butter sauce
2 cups/500ml beef stock
¼ cup/40g flour
¼ cup/60ml sherry
1 teaspoons paprika
1 cup sour cream
Meatballs
1kg minced beef
200g pork mince
1 x 60g egg, lightly whisked
¼ cup parsley, chopped
Salt and pepper, to taste
2 cups/250g fresh breadcrumbs
¼ cup/60ml olive oil
2 tablespoons/40g butter
1.
Place all the mushroom sauce
ingredients except sour cream into the
removable crockery bowl and stir to
combine.
2.
Mix all ingredients for meatballs
together in a bowl and shape into
walnut size balls.
3.
Heat oil and butter in a frypan and
lightly fry meatballs, then add to
sauce in the removable crockery
bowl. Cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for
3-4 hours. Approximately 15 minutes
before serving, switch to HIGH setting
and stir in the sour cream.
4.
Serve with preferred pasta.
Chicken Parisienne
Makes 4-6 Serves
6 chicken breast fillets
Salt and pepper, to taste
1 teaspoons paprika
1 tablespoons/20g olive oil
1 tablespoons/20g butter
1 cups/250ml dry white wine
2 x 440ml cans cream of chicken soup
2 x 440g can sliced mushrooms, drained
1 cups sour cream
1.
Sprinkle chicken breasts lightly with
salt, pepper and paprika. Heat oil
and butter in a frypan and lightly fry
the chicken breast, place into the
removable crockery bowl.
2.
Mix together wine, soup, mushrooms
and sour cream. Pour over chicken
breasts and sprinkle with paprika.
Cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for
3-4 hours.
3.
Serve with steamed seasonal
vegetables.
NOTE:
If cooking on HIGH, do
not add sour cream until the last
30 minutes of cooking time.
Glazed Corned Beef
Makes 4-6 Serves
2 bay leaves
1 large onion, sliced
2 tablespoons vinegar
2 strips orange peel
5 cups/1 ¼ litres water
1.5 kg corned beef
8 whole cloves
Glaze
½ cup orange juice
½ cup/190g honey
2 tablespoons dijon mustard
1.
Place bay leaves, onion, vinegar,
orange peel and water into the
removable crockery bowl and mix
well.
2.
Add corned beef with the fat side
facing upwards. Cover with lid and
cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours.
3.
Remove meat from the liquid. Score
(cut) the top of the corned beef in
criss-cross diamond or triangle
shapes. Insert cloves into the centre of
each diamond if desired.
4.
Place corned beef on an oven proof
platter. Mix the glaze ingredients
together until smooth then spoon over
the corned beef.
5.
Bake in a preheated oven at 200ºC for
20-30 minutes, basting occasionally
with glaze. Serve hot or cold.
Ratatouille
Makes 4-6 Serves
2 onions, sliced
1 medium eggplants, cubed
4 large zucchini, sliced
2 red capsicum, sliced
5 tomatoes, sliced
3 cloves garlic, minced
Salt and pepper, to taste
½ cup/125ml oil
1.
Place onions into the removable
crockery bowl then add remaining
ingredients. Cover with lid and cook
on LOW setting for 6-8 hours. The
vegetables should be soft but not
mushy.
2.
Serve Ratatouille hot or cold, as a
filling for crêpes and omelettes, as
an accompaniment to meats and
poultry, over a bed of rice or a hot
dish of pasta.
Recipes
continued
