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Trim meat, cut into cubes and toss in seasoned flour to coat lightly. Heat butter in a heavy frying pan
and brown the meat quickly over as high heat. Remove the meat and place in the Slow Cooker. Add
onion, leek, carrot, garlic, salt, parsley and chives. Gently warm the brandy and ignite. While burning,
pour into the Slow Cooker. Add bouquet garni and season with freshly ground pepper. Pour burgundy
into the frying pan used for browning the meat and bring to the boil stirring to collect the crustiness from
the bottom. Pour into the Slow Cooker, cover and cook on Low for 6
– 8 hours or High for 3 – 4 hours
or AUTO for 5
– 6 hours.
PORK CHOPS IN CIDER
Serves 6
6 port chops
Salt and pepper to taste
½ cup plain flour
3 onions, finely sliced
Sprig of parsley and oregano
½ cup apple cider
¼ cup waster
2 apples, peeled and quartered
Trim the excess fat off the chops and set aside. Season the chops on both sides with salt and pepper.
Coat with flour. Heat fat trimmings in a heavy frying pan until the fat starts to run then add chops and
fry one side at a time until brown on both sides. Remove from the frying pan. Add onions and cook
over gentle heat, stirring occasionally until golden brown. Place chops in the Slow Cooker and add
onions, herbs, cider and water. Arrange the peeled and quartered apples on top of the chops and cook
on Low for 6
– 8 hours. Remove the herbs and skim any fat from the top. Serve with boiled potatoes
or fluffy boiled rice.
BEEF CURRY
Serves 6
