Slow Cooker
CKS420
24
Boiled ham
2.5 litre
up to 1 kg. Gammon joint
Put the gammon in a pan, cover with cold water and bring to the
boil, drain and rinse. Place in the crock pot and cover with boiling
water. Place the crock pot in the slow cooker base unit and cover
with the lid. Cook on the Low setting for approx. 10-14 hours (or
on the High setting for approx. 5-7 hours). Drain and cool slightly
before removing the skin. Allow to cool.Wrap tightly in kitchen
foil. Place in the refridgerator until well chilled. Coat fat with toast-
ed breadcrumbs before serving.
IMPORTANT
When buying a joint of meat, make sure that it will fit the size of
the slow crock pot. It should fit into the crock pot so that when it
is covered with liquid it will still be 2.5cm below the rim of the
pot.The joint must not stick out above the rim and there should
be enough room to cover the meat with water.The shape of the
meat is just as important as the weight.
Irish stew
4 lamb
chops
2 large
onions, sliced
1
1
/
2
tsp mixed
herbs
1 large
parsnip
550g carrots, thickly
sliced
750g potatoes, quartered
750ml
hot vegetable stock
2 leeks, sliced
Remove any excess fat from the chops and then place in a pan
with the onions. Brown chops on each side. Sprinkle over the
mixed herbs. Add parsnip, carrots, potatoes, leeks and pour over
the stock. Bring to a simmer.Transfer all the ingredients to the
crock pot and place into the slow cooker base. Place the lid onto
the crock pot. Cook on the Low setting for approx. 10-16 hours
(or on the High setting for approx. 5-8 hours).
GB 28-08-2003 13:50 Pagina 24