Bolognese sauce
1 kg
minced beef
2
large onions, finely chopped
4
sticks celery, thinly sliced
2
cloves garlic, crushed
5 tbsp
tomato puree
3 tbsp
flour
2x400g
can of tomatoes including juice
400ml
beef stock
200g
mushrooms, sliced
1 tsp
mixed herbs
Salt and freshly ground black pepper
In a pan gently brown the mince without
adding any fat or oil. When the fat has
started to run from the meat add the onion,
celery and garlic. Fry for a couple of minutes
and then add the tomato puree. Blend some
of the tomato juice with flour to make a
smooth pouring cream. Add to the meat with
remaining tomatoes and juice and bring to
the boil stirring continuously until thickened.
Add the remaining ingredients and mix well.
Transfer all the ingredients to the crock pot
and place in the base of the slow cooker.
Place the lid on the slow cooker. Cook for
approx. 3-8 hours (Note: A slight crust of
brown meat may appear on the top. It soon
disappears if stirred into the sauce).
Pork goulash
3 tbsp
oil
2
onions, finely chopped
7 tbsp
flour
2 tsp
paprika
Salt and freshly ground black pepper
1.5kg
stewing pork, cubed
2
red peppers de-seeded and
diced
1 tsp
oregano
5 tbsp
tomato puree
1 litre
stock
2
small cartons of soured cream or
yoghurt
In a pan gently fry onion in the oil until
soft. Blend together the flour, paprika, salt
and pepper. Toss the pork in the seasoned
flour and add to the pan, fry until brown on
all sides. Add red pepper, oregano, puree
and stock. Bring to the boil, stirring
continuously until thickened. Transfer all the
ingredients to the crock pot and place in the
slow cooker base. Place lid on the pot and
cook for approx. 4-8 hours. Just before
serving swirl the cream or yoghurt into the
goulash.
Oriental honeyed pork
1kg pork
fillet
6 tbsp
seasoned cornflour
6 tbsp
corn oil
1
large onion, chopped
2
cloves garlic, crushed
2
green peppers, de-seeded and
chopped
2x 400g
pineapple chunks (reserve juice)
8
mushrooms, sliced
6
ripe tomatoes quartered
Sauce
1 litre
chicken stock
5 tbsp
honey
3 tbsp
soy sauce
5 tbsp
cornflour
Pineapple juice (reserved from chunks)
Cut pork into cubes and toss in seasoned
cornflour. Heat oil in a pan and fry garlic and
onion. Add pork and lightly fry until lightly
browned on all sides. Lower the heat and
add pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat whilst
preparing sauce. To make the sauce, mix
together chicken stock, honey and soy
sauce. Blend cornflour with pineapple juice
and add to the mixture. Add sauce to the
pan and stir whilst bringing to the boil.
Transfer all ingredients to the crock pot,
place in the slow cooker base and cover with
the lid. Cook for approx 5-8 hours. Serve
with rice and fresh green vegetables.
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