Sunbeam HP005, Instruction/Recipe Booklet

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Pork with Prunes and Apricots
Serves 6
1.2kg roast leg, loin or shoulder pork
(depending on size)
1 tablespoon olive oil
2 onions, cut into wedges
3 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/3 cup orange juice
1/3 cup tomato passata
½ cup chicken stock
1 tablespoon tomato paste
150g pitted prunes
100g dried apricots
1. Place pork into slow cooker. Heat oil in a
large non-stick frying pan. Cook onions for
2-3 minutes or until softened. Add garlic,
cumin and coriander and cook, stirring for
30 seconds.
2. Add to slow cooker with remaining
ingredients. Cover and cook on heat
setting 2 for 4 hours or heat setting 1 for
6-8 hours.
3. Transfer pork to a plate, cover with foil and
stand for 10 minutes before slicing.
4. Serve pork with sauce and steamed cous
cous.
Dhal
Serves 6-8
1 ½ tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, crushed
3 teaspoons ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
¼ cup tomato paste
3 cups red lentils
1 ½ cups vegetable stock
3 cups water
1 x 400g can chopped tomatoes
2 baby eggplants, roughly chopped
salt to taste
1. In a large frying pan, heat oil over medium
heat. Add onion and garlic and cook, for
2-3 minutes or until onion is softened.
2. Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes. Place in slow cooker
3. Rinse lentils in water, until water runs
clear. Put in slow cooker with remaining
ingredients, except salt and stir well to
combine all ingredients.
4. Cook on heat setting 2 for 1-2 hours or
heat setting 1 for 4-5 hours.
5. Season to taste serve hot.
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Ratatouille
Serves 4
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 large eggplant, cut into 3 cm dice
2 zucchinis, sliced into 1 cm rings
1 medium red capsicum, deseeded and
chopped into 3 cm pieces
1 medium green capsicum, deseeded and
chopped into 3 cm pieces
2 x 400g can chopped tomatoes
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
1. Place all ingredients except salt and
pepper in slow cooker. Cover and cook on
heat setting 2 for 2-3 hours or heat setting
1 for 5-6 hours.
2. when ready to serve, season to taste.
Potato Bake with Creamy Bacon Sauce
Serves 6-8
1 tablespoon olive oil
2 leeks, trimmed, washed, thinly sliced
175g bacon, diced
1.5kg potatoes (Sebago), peeled, thinly
sliced
2 cups pouring cream
1 tablespoon dijon mustard
¼ cup milk
Salt and freshly ground black pepper
¾ cup grated parmesan cheese
1. Heat oil in a large non-stick frying pan.
Cook leek and bacon for 2-3 minutes or
until leek is soft and bacon is slightly
browned.
2. Place a third of potatoes in slow cooker.
Layer with half the leek and bacon mixture.
Repeat, finishing with potatoes.
3. Combine cream, mustard, milk, salt and
pepper in a jug. Pour over potatoes.
Sprinkle with cheese. Cover and cook on
heat setting 2 for 3 hours. Stand for 30
minutes before serving.
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