Russell Hobbs 10951, Instructions And Guarantee

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Savoury pork casserole high 3-4/low 5-8
Cooking oil 30ml (2tbsp)
Lean pork, cut into cubes 700g (1
1
/
2
Ib)
Onions, sliced 2 large
Flour 30ml (2tbsp)
White wine 300ml (1pt)
Chicken stock 150ml (
1
/
4
pt)
Tomato purée 60ml (4tbsp)
Green pepper, deseeded and diced 1
Button mushrooms
225g (8oz)
Salt and pepper to taste
Dried sage 5ml (1tsp)
Tomatoes, skinned and sliced 4 large
Heat the oil In a large pan and lightly brown the pork. Add the onions. Stir in
the flour and add the wine, stock and tomato purée. Add the green peppers
and mushrooms. Bring to the boil, season and add sage and tomatoes. Transfer
to the crock pot and cook for the time shown.
Braised brisket of beef
high 6-8
Brisket 1.5kg (3Ib)
Salt and pepper to taste
Butter 25g (1oz)
Onion, chopped 1 large
Carrot, finely chopped 1 large
Beef stock 300ml (
1
/
2
pt)
Bay leaf 1
Flour or cornflour to thicken
Season the meat. Heat the butter in a large pan. Brown the meat. Transfer to
the crock pot. Fry the onions and carrot in the remaining butter, till the onion
is transparent, add the stock and bay leaf and bring to the boil. Pour round the
meat. Cook for the time shown. Put the meat in a serving dish, and keep hot.
Strain the stock. Blend a little flour and cold water in a pan. Add the stock,
and bring to the boil, stirring. Adjust the seasoning. Serve with the meat.
Boiled bacon in apple juice
high 4-5
Collar of bacon 1.1kg (2
1
/
2
lb)
Apple juice 550ml (1pt)
Onion, sliced 1 small
Black pepper, freshly ground to taste
Cornflour 30ml (2tbsp)
Put the bacon in a large pan, cover with cold water, and bring to the boil. Put
the bacon in the crock pot, and discard the water. Put the apple juice and
onion in the pan, bring to the boil, and pour over the bacon. Add pepper. Cook
for the time shown. Remove the bacon to a serving dish, and keep hot. Put the
cornflour in a small pan and blend with a little cold water. Gradually stir in the
apple juice. Bring to the boil and simmer for 2 minutes. Serve with the bacon.
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