Sunbeam HP005, Instruction/Recipe Booklet

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Lamb Tagine
Serves 4
2 tablespoons olive oil
4-6 (depending on size) lamb shanks, fat
trimmed
1 medium onion, sliced thinly
1 clove garlic, crushed
1 tablespoon Moroccan dried spice mix
1 tablespoon tomato paste
2 medium tomatoes, chopped
¼ cup chicken stock
1 x 300g tin chickpeas, rinsed, drained
400g kumara (sweet potato), peeled, diced
1 cinnamon stick
2 cardamom pods, cracked
Salt and pepper to taste
½ cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in a large frying pan over medium
high heat, cook lamb shanks in batches for
3-5 minutes or until evenly brown all over.
Transfer to a plate.
2. Reduce heat, and add onion and garlic
to frying pan and cook for 2-3 minutes
or until onion has softened. Add spice
mix and cook until fragrant. Stir through
tomato paste.
3. Place kumara into the base of slow cooker
and top with lamb and onion mixture and
remaining ingredients, except coriander.
Cover and cook on heat setting 2 for 3-4
hours or heat setting 1 for 6-8 hours.
4. Season with salt and pepper and stir
through chopped coriander, serve with cous
cous.
Rendang Daging – Spicy Coconut Beef Curry
Serves 6-8
¼ cup desiccated coconut
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 kaffir lime leaves, shredded
1.5kg chuck steak
1 cup coconut milk powder
2 tablespoons fish sauce
Pinch salt
Curry Paste
8 dried long red chillies
4 cloves garlic, roughly chopped
8 eschalots, roughly chopped
1 lemon grass stalk, white only, sliced
25g chopped fresh ginger, roughly chopped
25g sliced fresh galangal, roughly chopped
pinch salt
1. To make curry paste, soak chillies in hot
water until just softened; remove stem and
seeds; roughly chop. Place all curry paste
ingredients in a food processor and process
to a smooth paste; add a little water if
necessary.
2. In a large non-stick frying pan over a low
heat, lightly toast coconut until lightly
golden; remove from heat and allow
to cool. Once cool, process in a food
processor to a fine powder.
3. Heat a large non-stick frying pan; add curry
paste, coriander, turmeric and lime leaves
and cook, stirring, for about 5 minutes or
until fragrant.
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4. Add beef and stir until browned. Place
beef mixture, coconut milk powder and
fish sauce into the slow cooker and stir to
combine.
5. Cover and cook on heat setting 2 for 4-5
hours or heat setting 1 for 6-8 hours. Stir
once during cooking.
Veal Goulash
Serves 4-6
1.2kg veal, cut into 2cm pieces
¼ cup flour
¼ cup olive oil
2 onions, chopped
3 cloves garlic, crushed
2 tablespoons Hungarian sweet paprika
½ teaspoon cayenne pepper
2 potatoes, peeled, diced
1 cup beef stock
2 tablespoons tomato paste
2 bay leaves
salt and freshly ground black pepper
1. Dust veal in flour, shaking off excess flour.
2. Heat half the oil in large non-stick frying
pan. Cook veal in batches until brown.
Transfer to a plate.
3. Heat remaining oil and cook onion for 2-3
minutes or until softened. Add garlic,
paprika and cayenne pepper and cook,
stirring for 30 seconds.
4. Place potatoes in base of slow cooker. Add
veal and remaining ingredients to slow
cooker. Cover and cook on heat setting 2 for
3-4 hours or heat setting 1 for 6-8 hours.
5. Serve with hot pasta.
Family Beef Casserole with Semi Dried Tomatoes
Serves 6-8
1.5kg chuck or round steak cut into 2cm
cubes
1/3 cup flour
2 tablespoons olive oil
1 bunch spring onions, stalk trimmed, peeled
and left whole
2 cloves garlic, crushed
2 large carrots, diced
3 celery stalks, sliced
2 tablespoons tomato paste
1/3 cup red wine
2/3 cup semi dried tomatoes
1 tablespoon chopped fresh thyme
2 bay leaves
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat half the oil in a large frying pan and
cook beef in batches until brown. Transfer
to slow cooker.
2. Heat remaining oil and cook onion and
garlic for 1-2 minutes or until onion is
softened. Add carrots, celery and tomato
paste and cook for a further 3 minutes.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly.
4. Place vegetables and remaining ingredients
in slow cooker. Stir through. Cover and cook
on heat setting 2 for 3-4 hours or heat
setting 1 for 5-6 hours.
5. Season to taste and serve hot with mashed
potatoes or thick sliced Italian bread.
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