Pork and pineappple curry
2kg
lean pork, cubed
100g
flour
2 tsp
salt
3 tbsp
oil
2
large onions, chopped
3 tsp
curry powder
2 tsp
paprika
1 litre
chicken stock
3 tbsp
mango chutney
3 tsp
worcester sauce
400g
can pineapple cubes, with juice
4
bay leaves
Toss the pork in the flour and salt. In a
pan heat the oil and brown the meat. Add
the onions and fry until soft. Stir in the curry
powder and paprika. Stir well and cook for a
few minutes. Add the remaining ingredients,
bring to a simmer and transfer to the crock
pot. Place crock pot into the base unit and
cook for approx. 4-7 hours. Remove bay
leaves before serving.
Boiled ham
Gammon joint up to 1.5 Kg
Put the gammon in a pan, cover with cold
water and bring to the boil, drain and rinse.
Place in the crock pot and cover with boiling
water. Place the crock pot in the slow cooker
base unit and cover with the lid. Cook for
approx. 5-7 hours. Drain and cool slightly
before removing the skin. Allow to cool.
Wrap tightly in kitchen foil. Place in the
refridgerator until well chilled. Coat fat with
toasted breadcrumbs before serving.
IMPORTANT
When buying a joint of meat, make sure
that it will fit the size of the slow cooker crock
pot. It should fit into the crock pot so that
when it is covered with liquid it will still be
2.5 cm below the rim of the pot. The joint
must not stick out above the rim and there
should be enough room to cover the meat
with water. The shape of the meat is just as
important as the weight.
Irish stew
8
lamb chops
4
onions, sliced
3 tsp
mixed herbs
2
large parsnips
1 kg
carrots, thickly sliced
1.5 kg
potatoes quartered
1 litre
hot vegetable stock
3 leeks,
sliced
Remove any excess fat from the chops
and then place in a pan with the onions.
Brown chops on both sides. Sprinkle over
the mixed herbs. Add parsnips, carrots,
potatoes, leeks and pour over the stock.
Bring to a simmer. Transfer all the ingredients
to the crock pot and place into the slow
cooker base. Place the lid onto the crock
pot. Cook for approx. 5-8 hours.
Lamb with lentils
800g carrots,
sliced
225g
parsnips, sliced
2
cloves garlic, crushed
2
bay leaves
250g
orange lentils, soaked for 1 hour
Salt and freshly ground black pepper
400ml
red wine
1.5 kg
lamb leg fillet cubed
4 tbsp
soy sauce
300g
button mushrooms
parsley sprigs to garnish
Place the carrots, parsnips garlic, bay leaf
and drained lentils in the slow 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 the
crock pot into the slow 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.
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