9
Bolognese sauce
800g
minced beef
2
large onions, finely chopped
3
sticks celery, thinly sliced
2
cloves garlic, crushed
4 tbsp tomato puree
2.5tbsp flour
2x400g can of tomatoes including juice
300ml beef stock
150g
mushrooms, sliced
1 tsp
mixed herbs
Salt and freshly ground black pepper
In a pan gently brown the mince without adding any fat or oil.
When the fat has started to run from the meat add the onion,
celery and garlic. Fry for a couple of minutes and then add the
tomato puree. Blend some of the tomato juice with the flour to
make a smooth pouring cream, add to the meat with remaining
tomatoes and juice and bring to the boil stirring continuously
until thickened. Add the remaining ingredients and mix well.
Transfer all the ingredients to the crock pot and place in the
base of the slow cooker. Place the lid on the slow cooker.
Cook for approx. 3-8 hours. (Note: a slight ‘crust’of brown
meat may appear on the top. It soon disappears if stirred into
the sauce).
Pork goulash
2.5 tbsp oil
2
onions, finely chopped
6 tbsp
flour
2 tsp
paprika
Salt and freshly ground black pepper
1 kg
stewing pork, cubed
2
red pepper de-seeded and diced
1 tsp
oregano
4 tbsp
tomato puree
750ml
stock
2
small carton of soured cream or
yoghurt
In a pan gently fry onion in the oil until soft. Blend together the
flour, paprika, salt and pepper. Toss the pork in the seasoned
flour and add to the pan, fry until brown on all sides. Add red
pepper, oregano, puree and stock. Bring to the boil, stirring
continuously until thickened. Transfer all the ingredients to the
crock pot and place into the slow cooker base. Place the lid on
the pot and cook for approx. 4-8 hours. Just before serving
swirl the cream or yoghurt into the goulash.
Oriental honeyed pork
1 kg
pork fillet
5 tbsp seasoned cornflour
5 tbsp corn oil
1 large onion, chopped
2
cloves garlic, crushed
2
green peppers, de-seeded and chopped
2x400g pineapple chunks, drained (reserve
juice)
8
mushrooms, sliced
6
ripe tomatoes quartered
SAUCE
750ml chicken stock
4 tbsp honey
2 tbsp soy sauce
4 tbsp cornflour
pineapple juice (reserved from chunks)
Irish stew
7
lamb chops
3 large onions, sliced
3 tsp
mixed herbs
2
small parsnips
750g
carrots, thickly sliced
1 kg
potatoes, quartered
850ml
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 each side. Sprinkle over
the mixed herbs. Add parsnip, 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. 5-6
hours.
Cut pork into cubes and toss in seasoned cornflour. Heat oil in
a pan and fry garlic and onion. Add pork and fry until lightly
browned on all sides. Lower heat and add pepper, pineapple,
mushrooms and tomatoes, leave on gentle heat whilst
preparing sauce. To make the sauce mix together chicken
stock, honey and soy sauce. Blend cornflour with pineapple
juice and add to the mixture. Add sauce to the pan and stir
whilst bringing to the boil. Transfer all ingredients to the crock
pot, place in the slow cooker base and cover with the lid.
Cook for approx. 5-8 hours. Serve with rice and fresh green
vegetables.
Pork and pineapple curry
1.5kg
lean pork, cubed
90g
flour
1 tsp
salt
3 tbsp oil
2
large onions, chopped
2.5 tsp curry powder
2 tsp
paprika
850ml
chicken stock
3 tbsp mango chutney
3 tsp
worcester sauce
400g
can pineapple cubes, with juice
3
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 remaining ingredients, bring to a simmer and
transfer to the crock pot. Place crock pot into the base unit.
Cook for approx. 4-7 hours. Remove bay leaves before
serving.
Boiled ham
Gammon joint
1 kg as 1 piece
1.5 kg as 2 pieces
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 crock pot. It should fit into the crock pot so that
when it is covered with liquid it will still be 2.5cm 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.
