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Recipes - Vegetarian
Method:
1
Heat the oil in the Cooking Pot. Saute the onion, carrots and garlic
lightly.
2
Add the curry powder. Cook gently for one minute.
3
Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the
boil and continue to boil for 3 minutes.
4
Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5
Cook for approximately 5-8 hours on the Medium setting.
Ensure that the vegetables are immersed during cooking.
Ingredients:
•
3tbsp cooking oil
•
2 large onions, chopped
•
1 garlic clove, crushed
•
3tsp curry powder
•
275g lentils
•
1L vegetable stock
•
2tsp lemon juice
•
3 carrots, diced
•
2 apples, peeled, cored and
chopped
•
50g sultanas
•
salt and pepper
Vegetarian curry
Recipes - Meat
Method:
1
Place the carrots, parsnips, garlic, bay leaf 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 soy sauce and sprinkle with salt and
pepper. Place on top of the vegetables.
4
Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5
Cook for approximately 6-8 hours on the Medium setting.
6
Add the mushrooms for the last 30 minutes.
7
Discard the bay leaf before serving.
Garnish with parsley and serve with a crisp green salad.
Ingredients:
•
425g carrots, sliced
•
125g parsnips, sliced
•
1 garlic clove, crushed
•
1 bay leaf
•
125g orange lentils, soaked for
one hour
•
200ml red wine
•
750g lamb leg fillet, cubed
•
3tbsp soy sauce
•
200g button mushrooms
•
parsley sprigs to garnish
•
salt and pepper
Lamb with lentils
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