RECIPES
COTTAGE PIE
COTTAGE PIE
INGREDIENTS
750g
1-1/2 lbs minced beef
1
large carrot, diced
1
large onion, finely chopped
1 dsp
tomato puree
few drops
Worcester Sauce
300ml
3/4 pint
beef stock
1.25kg
2-1/2 lb potatoes, peeled and cut
salt and pepper to taste
METHOD
1. Heat oil in large frying pan, fry onions and then add meat,
carrots, and seasoning
2. Stir and cook until meat is browned, stir in tomato puree and
Worcester sauce. Transfer mixture to the Czech Cooker.
3. Add stock, stir, and cook at setting 4 for approx 35 minutes.
4. Boil potatoes until soft, drain and mash with butter and milk.
Season to taste.
5. Spread mash over the cooked meat (using a fork), replace lid of
Czech cooker and cook at
setting 5
for a further 25 minutes or
until the top is golden brown and crispy.
ROAST CHICKEN
ROAST CHICKEN
You can roast a 2 lbs. chicken in the Czech Cooker. Brush surface
of chicken with olive oil. Place in the Czech cooker and roast at
highest setting
for approx 1 hour, or until the juices run clear (use
the thickest part of the leg to test the juices).
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RECIPES
BREAD AND BUTTER PUDDING
BREAD AND BUTTER PUDDING
INGREDIENTS
6
thin slices of white bread
75g
3ozs
butter
150g
6ozs
currants
4 med
eggs
300ml
3/4 pint
whole or semi-skimmed milk
2 tbsp
rum or brandy (optional)
3 tbsp
honey
1/2 level tsp
grated nutmeg (or ready-ground)
METHOD
1. Butter the slices of bread and cut each slice into 4 triangles
2. Grease the bottom and sides of the Czech cooker
3. Arrange the bread in layers, sprinkling each with currants, the
final layer should be butter side up.
4. Separate the yolk from one of the eggs
5. Beat the yolk, the 3 whole eggs and milk together, stir in the
optional brandy or rum.
6. Pour this liquid over the bread and then spoon over the honey.
7. Leave this to stand for one hour.
8. Sprinkle top with the nutmeg, turn on the Czech cooker and
bake at
setting 4
for 30-40 minutes until well risen with
a golden brown top.
If top is browning too quickly, place a circle of foil over top of
pudding.
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