Kambrook PROFILE KSC450, Инструкция пользователя

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23
Glazed Corned Beef
Serves 6-8
2 bay leaves
1 medium onion, peeled and sliced
2 strips orange peel
6 cups/1½ litres water
1½-2 kg corned beef
8-10 whole cloves
Glaze:
1⁄3 cup orange juice
1⁄3 cup honey
1½ tablespoons Dijon mustard
1.
Place bay leaves, onion, orange
peel and water into the removable
cooking bowl and mix well. Add
corned beef with the fat side facing
upwards.
2.
Cover with lid and cook on ‘LOW’
setting for 6-8 hours or ‘HIGH’ setting
for 3-4 hours or ‘AUTO’ setting for 4-5
hours or until tender.
3.
Remove meat from the liquid. Score
(cut) the top of the corned beef
in criss-cross diamond or triangle
shapes. Insert cloves into the centre
of each diamond if desired. Place
corned beef on oven proof platter.
4.
Mix the glaze ingredients together
until smooth then spoon over the
corned beef.
5.
Bake in a preheated oven at 200ºC for
20-30 minutes, basting occasionally
with glaze. Serve hot or cold.
Ratatouille
Serves 6-8
3 medium onions, peeled and sliced
1 medium eggplant, trimmed and cubed
4 large zucchini, trimmed and sliced
3 red capsicum, trimmed and sliced
6 tomatoes, sliced
3 cloves garlic, peeled and crushed
Salt and pepper, to taste
¾ cup/190ml oil
1.
Place onions into the removable
cooking bowl then add remaining
ingredients.
2.
Cover with lid and cook on ‘LOW’
setting for 6-8 hours or ‘AUTO’ setting
for 4-5 hours. The vegetables should
be soft but not mushy.
3.
Serve Ratatouille hot or cold, as a
filling for crêpes and omelettes, as
an accompaniment to meats and
poultry, over a bed of rice or couscous
or with a hot dish of pasta.