Lakeland 17886, Instruction Booklet

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LAMB KLEFTIKO
Serves 2
Ingredient Quantity
Onion, peeled halved and finely sliced 1 large
Potatoes, skins cleaned and sliced into 1/cm
thick slices 450g
Lamb shanks 2
Cloves of garlic, peeled & thickly sliced 2
Juice of 1 lemon
Large sprig of rosemary, broken into 2 pieces
1
Cherry tomatoes 10
Salt ½ tsp
Freshly ground black pepper
Feta cheese, crumbled
100g
1. Layer the onion and potatoes in the bottom of the Sous Vide and Slow Cooker
2. Use a sharp knife to make small incisions in the lamb shanks and place garlic slices in these
3. Place the lamb shanks in the slow cooker and pour the lemon juice over and place a sprig of
rosemary on each shank
4. Scatter on the cherry tomatoes and sprinkle over salt and black pepper, place on the lid
5. Set temperature to 70ºc and time to 6 hours. Cook for 5-6 hours until meat begins to fall off
the bone.
6. Serve the lamb on a bed of the cooked potato, onions and cherry tomatoes with a little juice
from the slow cooker and then sprinkle with the crumbled feta cheese
SAUSAGE AND BEAN CASSEROLE
Serves 4
Ingredient Quantity
Sausages, 8 links about 600g
Onions, peeled and finely chopped 2 medium
Baby button mushrooms 150g
Canned beans, e.g. cannellini kidney black eye drained 400g
Stock
150ml
Red wine or extra stock 150ml
Cornflour, blended in a little of the wine to a
smooth paste 1tbsp
Redcurrant jelly 1 - 2 tsp
1. In the inner pan cook sausages for 4 - 5 minutes on the hob on a low heat until brown on all
sides
2. Add onion and cook for a further 5 - 6 minutes until softening
3. Replace the pan into the outer body of the Lakeland Sous Vide Multi Cooker add the
mushrooms, beans, stock, wine, cornflour and redcurrant jelly. Stir gently. Replace lid.
4. Set temperature to 70ºc and set time to 6 hours, cook for 4 - 6 hours, test after 4 hours and
then every half hour after until ready. Serve.