10
Lamb with lentils
2.5 litres
4.5 litres
425g
800g
carrots, sliced
125g
225g
parsnips, sliced
1
2
cloves garlic, crushed
1
2
bay leaf
125g
250g
orange lentils, soaked for
1 hour
salt and freshly ground black pepper
200ml
400ml red wine
750g
1.5kg
lamb leg fillet cubed
3 tbsp
4 tbsp soy sauce
200g
300g
button mushrooms
parsley sprigs to garnish
Place the carrots, parsnips, garlic, bay leaf and drained lentils
in the health crock pot and season with salt and pepper. Pour
in the wine after bringing to simmering point in a pan. Brush
the meat all over with the soy sauce and sprinkle with salt and
pepper. Place on top of the vegetables. Place crock pot into
the health cooker base and replace the lid. Cook for approx. 6-
8 hours. Add the mushrooms for the last 30 minutes. Discard
the bay leaf. Garnish with parsley and serve with a crisp
green salad.
Sausage Pot
2.5 litres
4.5 litres
2 tbsp
3 tbsp oil
750g
1.5kg
sausage
1
2
large onions, finely chopped
3
4
carrots, thinly sliced
2
2
leek, sliced
3 tbsp
5 tbsp flour
400ml
1 litre
beef stock
3 tbsp
5 tbsp chutney
2 tbsp
3 tbsp worcestershire sauce
Salt and freshly ground black pepper
In a pan quickly brown the sausages on all sides in the oil.
Add the onions, carrots and leeks and gently saute until
softened, but not browned. Stir in the flour and cook on a low
heat until the oil is absorbed. Slowly add the stock, and bring
to the boil, stirring continuously until thickened. Stir in the
chutney, worcestershire sauce and seasoning.Transfer all
ingredients to the crock pot and place into the health cooker
base. Cover with the lid and cook for approx. 5-8 hours. If the
sausages contain a lot of fat, any excess can be removed
from the surface of the finished dish with kitchen paper.
Vegetarian curry
2.5 litres
4.5 litres
3 tbsp
5 tbsp cooking oil
2
4
large onions, chopped
1
2
cloves garlic, crushed
3 tsp
5 tsp
curry powder
275g
600g
lentils
200ml
2 litre
white stock
2 tsp
3 tsp
lemon juice
Salt and freshly ground black pepper
3
4
carrots, diced
2
2
apple, peeled, cored and
chopped
50g
125g
sultanas
Heat the oil in a pan. Saute the onion, carrots and garlic
lightly. Add the curry powder. Cook gently for one minute. Stir
in the stock, lemon juice, salt, pepper and lentils. Bring to the
boil and continue to boil for 3 minutes. Transfer all ingredients
to the crock pot and place into the health cooker base. Stir in
the apples and sultanas. Place lid on the health cooker. Cook
for approx. 5-8 hours. Ensure that the vegetables are
immersed during cooking.
Desserts
Rice pudding
2.5 litres
4.5 litres
25g
40g
butter
100g
150g
pudding rice
100g
150g
sugar
1 litre
1
1
/
2
litre milk
Pinch of nutmeg
Butter the inside of the slow crock pot. Add all ingredients and
stir. Place crock pot on the health cooker base and cover with
the lid. Cook for approx. 3-4 hours.
Fruit compote
2.5 litres
4.5 litres
275g
500g
dried mixed fruit, such as apples,
prunes, pears, apricots and peaches.
30g
60g
sultanas
30g
60g
raisins
20g
35g
flaked almonds
3 tbsp
5 tbsp caster sugar
625ml
1 litre
water
3 tbsp
5 tbsp cointreau
Place all ingredients, except the cointreau, in the health crock
pot. As the apple rings tend to float to the surface and may
discolour, put them at the bottom. Cook for approx. 5-7 hours.
Transfer the fruit to a serving dish and allow to cool. Cool the
fruit first before putting into a cut-glass dish. Stir in the
cointreau and serve chilled.
