12
boeuf bourguignonne
1 tbsp cooking oil
500g (1lb) stewing steak, cubed
50g (2oz) streaky bacon, chopped
1 tbsp flour
150ml (¼pt) red wine
1 tbsp brandy
150ml (¼pt) stock
good pinch thyme
1 bay leaf
1 clove garlic, crushed
6-8 shallots or tiny onions, whole
salt and pepper to taste
Heat the oil in a pan, lightly brown the beef and bacon, add the flour, stir in the wine and brandy.
Add the other ingredients and season. Bring to the boil, transfer to the cookpot, and cook for
the time shown. Remove the bay leaf before serving.
pork and pineapple curry
500g (1lb) lean pork (cut into cubes)
25g (1oz) flour
1 tsp salt
2 tbsp cooking oil
1 large onion, chopped
1 tbsp curry powder
1 tbsp paprika pepper
300ml (½pt) chicken stock
1 dried red chillies
1 tbsp mango chutney
1 tsp worcester sauce
225g (½lb) tinned pineapple cubes + juice
2 bay leaves
Toss the pork in the flour and salt. In a large pan heat the oil and brown the meat. Lift out on to a
plate with a draining spoon. In the same pan, fry the onions till soft. Stir in the curry powder and
paprika pepper. Fry for 2 minutes then return meat to the pan. Stir well and cook for a few
minutes. Add remaining ingredients, bring to the boil and transfer to slow cooker. Cook for the
recommended time. Remove bay leaves before serving.
poultry
Cook poultry up to 750g (1½lb). The lid mustn’t be raised by the meat. Thaw frozen poultry
before cooking. Cook whole poultry unstuffed, at 2.
1 Wash and dry the poultry and season inside and out.
2 Brown the skin in its own fat or a little cooking oil, in a large frying pan.
3 Transfer to the cookpot and cook at 2 for the time shown.
poultry
weight
setting
time
chicken/poussin
750g (1½lb)
2
3½-4 hours
pheasant
small
2
3-4 hours
country chicken casserole
200g (7oz) tinned tomatoes, including juice
2 chicken joints, skinned
100g (3½oz) tinned sweet corn, drained
1 stick celery, finely chopped
1 small onion, finely chopped
25g (1oz) white cabbage, finely shredded
1 bay leaf
½ tsp mixed herbs
160ml (¼pt) chicken stock, boiling
salt and freshly ground black pepper to taste
Put all the ingredients into the cookpot making sure that the fresh vegetables are covered by
the boiling hot stock. Cook for the time shown.
chinese chicken and mushroom
1 tbsp cooking oil
2 chicken joints
1 onion, roughly chopped
2 tbsp cornflour
150ml (¼pt) chicken stock
225g (8oz) button mushrooms, halved
2 tbsp soy sauce
juice of 1 lemon
1 tsp sugar
salt and pepper to taste
Heat the oil in a large pan and fry the chicken till golden brown. Transfer to the cookpot. In the
remaining oil, fry the onions till transparent, stir in the cornflour, then gradually stir in the stock.
Add the other ingredients, bring to the boil, pour over the chicken, and cook for the time shown.
set hours
1
7-10
2
4-6
set hours
1
6-8
2
3-4
set hours
1
8-10
2
5-7
set hours
1
8-10
2
3½-5
