SALMON & PARMESAN CASSEROLE
Perfect for a cold winter evening, when the rich and satisfying flavours will ease away any chill.
450g (1lb) long grain rice
1 x 418g can salmon, drained and flaked
65g (2
1
⁄
2 oz) cauliflower florets
50g (2oz) Parmesan cheese
250ml (8fl.oz) dry white wine
250ml (8fl.oz) milk
250ml (8fl.oz) water
15ml (1tbsp) fresh tarragon, finely chopped
5ml (1tsp) Dijon mustard
4ml (
3
⁄
4 tsp) salt
2.5ml (
1
⁄
2 tsp) freshly ground black pepper
4 medium tomatoes, chopped
2 salad onions, thinly sliced
Combine all ingredients, except for the tomatoes and salad onions, in the Slow Cooker. Mix thoroughly, cover
and cook on HIGH for 1 hour, then on LOW for 6 - 8 hours (or on HIGH for 3 - 4 hours). Before serving, stir
in the tomatoes and salad onions.
Serves 3.
LAMB WITH BALSAMIC GLAZED VEGETABLES
Well seasoned lamb is balanced by the tart sweetness of the balsamic vinegar glaze and vegetables.
2.5ml (
1
⁄
2 tsp) salt
2.5ml (
1
⁄
2 tsp) freshly ground black pepper
2.5ml (
1
⁄
2 tsp) ground coriander
7.5ml (
1
⁄
2 tbsp) dried rosemary
2.5ml (
1
⁄
2 tsp) dried mint
2.5ml (
1
⁄
2 tsp) dried thyme
2.5ml (
1
⁄
2 tsp) ground fennel
1.2kg (2
1
⁄
2 lb) lamb joint, (suitable for roasting), trimmed of fat
1 medium red onions, cut into eighths
2 small courgettes, cut into 1cm (
1
⁄
2inch) thick slices
2 small yellow squash (summer squash), cut into bite sized chunks
2 red potatoes, cut into bite sized chunks
40ml (2
1
⁄
2tbsp) balsamic vinegar
Combine the salt and pepper, coriander, rosemary, mint, thyme and fennel in a small bowl. Rub the
seasonings over the lamb joint. Place the onions in the bottom of the slow cooker and add the lamb joint. Add
the remaining vegetables. Drizzle the balsamic vinegar over the vegetables. Cover and cook on HIGH for 1
hour, then turn to LOW for 10 - 12 hours.
Serves 4.
-6-
RECIPES
Before moving and cleaning the Slow Cooker:
• ALWAYS
switch off and unplug from the electrical socket.
• ALWAYS
allow the appliance to cool.
NEVER IMMERSE THE HEATING UNIT IN WATER OR ANY OTHER LIQUID
HEATING UNIT
DO NOT immerse in water or any other liquid. Clean with a soft cloth which has been dampened with warm
soapy water and wrung out. Dry with a clean dry cloth. DO NOT use abrasive cleaners.
Caring for the removable Stoneware Cooking Pot
The removable Stoneware Cooking Pot and the lid go safely into the dishwasher or may be washed in hot
soapy water. Do not use abrasive cleaning compounds - a cloth, sponge or plastic spatula will usually remove
any stubborn residue.
To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
As with any fine ceramic, the Stoneware Cooking Pot will not withstand sudden temperature changes.
• If the Stoneware Cooking Pot has been pre-heated or is hot to the touch, DO NOT add refrigerated
food. DO NOT pre-heat the Versaware
TM
Slow Cooker unless specified in the recipe The Stoneware
Cooking Pot should be at room temperature before adding hot foods.
• Wash the Stoneware Cooking Pot straight after cooking, use hot water. DO NOT pour in cold water if the
Stoneware Cooking Pot is hot. Do not use abrasives or scouring pads or powder. Avoid using harsh
abrasive cleaners or scouring pads as continued use will scratch the highly polished surface and make
subsequent cleaning more difficult.
-3-
• Trim fats and wipe meats well to remove residue. (If meats contain fats. Brown in the versaware cooking
pot and drain well). Season with salt and pepper. Place the meat in the cooking pot on top of vegetables.
• For pot roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe. More
juices are retained in meat and vegetables during slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the Stoneware Cooking
Pot. In a Slow Cooker, meats generally cook faster than most vegetables.
• Use whole leaf herbs and spices for the best and fullest flavour from the slow cooking method. If ground
herbs and spices are used, they should be stirred in during the last hour of cooking.
• Because there is no direct heat at the bottom, always fill the Stoneware Cooking Pot at least half full, to
conform with recommended times. Small quantities can be prepared, but cooking times may be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted. For example,
substituting a can of soup for a can of tomatoes or 1 cup of beef or chicken stock for 1 cup of wine.
• Beans must be softened completely before combining with sugar and/or acidic foods. (NOTE: Sugar and
acid have a hardening effect on beans and will prevent softening).
• Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans
with 3 times their volume of unsalted water and bring to the boil. Boil for 10 minutes, reduce the heat,
cover and allow simmer for 11/2 hours or until the beans are tender. Soaking in water, if desired should
be completed before boiling. Discard the water after soaking or boiling.
HOW TO CLEAN YOUR VERSAWARE
TM
SLOW COOKER
COOKING HINTS AND TIPS
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