20
Recipes - Meat
Method:
1
Place the carrots, parsnips, garlic, bay leaves
and drained lentils in the Cooking Pot and
season with salt and pepper.
2
Pour in the wine after bringing to simmering
point in a pan.
3
Brush the meat all over with the soy sauce and
sprinkle with salt and pepper.
4
Cover with the Lid. Cook for approximately 6-8
hours.
5
Add the mushrooms for the last 30 minutes.
6
Discard the bay leaves. Garnish with parsley and
serve with a crisp green salad.
Ingredients:
•
800g Carrots, sliced
•
225g Parsnips, sliced
•
2 Garlic cloves, crushed
•
2 Bay leaves
•
250g Orange lentils, soaked for one hour
•
400ml Red wine
•
1.5kg Lamb leg fillet, cubed
•
4tbsp Soy sauce
•
300g Button mushroom
•
Parsley sprigs to garnish
•
Salt and pepper to taste
Lamb with lentils
Method:
1
Remove any excess fat from the chops and then
place in a pan with the onions. Brown the chops
on each side.
2
Sprinkle over the mixed herbs. Add the parsnip,
carrots, potatoes, leeks and pour over the stock.
3
Bring to a simmer.
4
Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
Ingredients:
•
8 Lamb chops
•
4 large Onions, sliced
•
3tsp Mixed herbs
•
2 Parsnips, large
•
500g Carrots, thickly sliced
•
1kg Potatoes, quartered
•
1.5L Hot vegetable stock
•
3 Leeks, sliced
Irish stew
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