13
Method:
1
Heat the oil in the Frying Pan over a medium heat and
brown half the diced pork at a time.
When ready, remove and set aside and then repeat
with the remaining meat.
2
Add the onions with the meat and gently sauté for a
few minutes.
3
Meanwhile mix together the mustard, ginger and sugar
in a bowl, add the soy sauce and stir well until smooth
and then add the dry cider.
4
Pour the mixture into the Cooking Pot, season with salt
and pepper, transfer the Pot to the Base Unit and cover
with the Lid.
5
Select High setting and Auto stir and cook for 4 – 6
hours, 6-8 hours on Medium or 8-10 hours on Low.
6
When cooking is complete, thicken the sauce if desired
by mixing the cornflour with 1 tbsp cold water until
smooth, add 1 tbsp of the cooking liquid and then
return to the Cooking Pot. This can be done 30 minutes
before the end of cooking if preferred.
7
Serve with jacket or mashed potatoes.
Ingredients:
3.5L 6.5L
•
1 tbsp 1½ - 2 tbsp Olive oil
•
800g 1.5kg Pork leg, diced
•
150g 300g Onion, chopped
•
3 level tsp 6 level tsp Mustard powder
•
2 level tsp 4 level tsp Ground ginger
•
4 heaped tbsp 8 heaped tbsp
Light brown soft sugar
•
3 tbsp 4½ tbsp Soy sauce
•
300ml 500ml Dry cider
•
1 tbsp 1 tbsp Cornflour (optional)
•
Salt and pepper, to taste
Barbecue Pork Stew
Vegetarian - Auto Stir Recipes
Method:
1
Place the mustard, cumin and fennel seeds into the
Frying Pan and stir over a low heat on the hob for
a few minutes.
2
Place all the ingredients into the Cooking Pot, stir well
and then transfer the Cooking Pot into the Base Unit.
Cover with the Lid, select Auto Stir and cook for 3½ - 4
hours on the High setting, 5-6 hours on Medium, or 6½
- 8 hours on Low.
3
When ready, check the seasoning, add salt and pepper
if necessary and then sprinkle on chopped coriander
and serve with naan bread or rice.
Ingredients:
3.5L 6.5L
•
1½ tsp 2¼ tsp Mustard seeds
•
1½ tsp 2¼ tsp Cumin seeds
•
¾ tsp 1¼ tsp Fennel seeds
•
400g 600g Canned chopped
tomatoes
•
150g 225g Onion, finely chopped
•
750ml 1.2L Water
•
320g 480g Red lentils, rinsed
•
8g 12g Fresh ginger, grated
•
¾ 1¼ tbsp Turmeric
•
1 1 Bay leaf
•
pinch pinch Salt and pepper
Garnish:
Fresh Coriander
Red Lentil Dal
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