14
Recipes - Meat
Method:
1
Add the oil to the Cooking Pot and place on the hob. Brown the
sausages in batches, remove and set aside.
2
Add the onions, carrots and leeks and gently saute until softened,
but not browned.
3
Stir in the flour and cook on a low heat until the oil is absorbed.
4
Slowly add the stock and bring to the boil, stirring continuously.
5
Stir in the chutney, Worcestershire sauce and seasoning.
6
Return the sausages to the Cooking Pot and bring to a simmer.
7
Place the Cooking Pot onto the Base Unit, cover with the Glass Lid.
8
Select the desired slow cook setting using the Cooking Guide on
page 9.
Before serving any excess oil should be removed from the surface
of the finished dish.
Ingredients:
•
1 tbsp oil
•
1kg good quality sausages
•
320g onion, chopped
•
350g carrot, sliced
•
300g leek, sliced
•
3 tbsp plain flour
•
1L beef stock
•
4 tbsp chutney
•
3 tbsp Worcestershire sauce
•
Salt and pepper
Sausage Pot
Method:
1
Remove any outer packaging, leaving the plastic collar in place.
2
Drain and rinse the joint with cold water.
3
Place the gammon joint into the Cooking Pot and fill the Cooking
Pot with boiling water to roughly cover the joint.
4
Place the Cooking Pot onto the Base Unit, cover with the Glass Lid.
5
Select the desired slow cook setting using the Cooking Guide on
page 9.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot. The joint must not protrude above the rim. The shape
of the meat is just as important as the weight.
Ingredients:
•
1.1kg (max) Gammon joint
Boiled Ham
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