Slow Cooker Manual Recipes

7/29/2019 Slow Cooker Manual Recipes

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BAKED APPLES - Serves 121 cup dried fruits cup brown sugar2 teaspoons cinnamon80 g butter1 litre water2 tablespoons sugar12 small Granny Smith apples, washed & coredMix together the dried fruits, brown sugar, cinnamon and butter. Fill the centreof each apple with the dried fruit mixture and place in the Kambrook EssentialsSlow Cooker. Combine water and sugar and pour into the Slow Cooker, cover and cook on LOW for 8 hours. Serve warm with custard, cream or ice-cream.

BAKED POTATOESPerfect for the barbecue or when cooking for a crowd. Fill the Slow Cooker withlike sized scrubbed and buttered potatoes - the Kambrook Essentials Slow Cookerwill hold approximately 18-20 potatoes. Sprinkle with seasoned salt, cover and cook on LOW for 8-10 hours. To serve drizzle over sour cream and sprinkle with chopped chives or parsley - serve directly in the bowl to the table.

Barley soup with sugared parsnips1 cup/200g pearl barley8 cups chicken stock2 tablespoons oil

2 large onions, finely chopped4 garlic cloves, crushed2 medium carrots, sliced2 medium (400g) potatoes, peeled and chopped2 celery sticks, sliced2 bay leaves, halved3/4 cup milkPepper and salt, for seasoning2 tablespoons butter2 parsnips, cubed1 teaspoon brown sugarChopped fresh mint, for serving1. Place the barley with 31/2 cups of the stock into the removable crockery bowl

. Cover and cook on High 1-1 1/2 hours or until just tender.2. Heat oil in a non-stick pan. Add onion and garlic and cook over a medium heatuntil onion is soft.3. Add onion mixture to the cooked barley in the removable crockery pot, stir inremaining stock, carrots, potatoes, celery, bay leaves and milk. Cover with lidand cook on Low 6-8 hours or High 3-4 hours.4. Just before serving, melt butter in a non-stick pan. Cook parsnip for 1 minute, stir in sugar and cook until parsnip is golden brown and tender.5. Season soup with salt and pepper, ladle soup into serving bowls and top withparsnip. Sprinkle with mint if desired. Serve hot.

BARLEY SOUP WITH SUGARED PARSNIPSServes 8-10

1 1/2 cups/300g pearl barley10 cups chicken stock2 tablespoons oil2 large onions, finely chopped4 garlic cloves, crushed2 medium carrots, sliced3 medium (400g) potatoes, peeledand chopped2 celery sticks, sliced2 bay leaves, halved


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3/4 cup milkPepper and salt, for seasoning2 tablespoons butter4 parsnips, cubed1 teaspoon brown sugarChopped fresh mint, for serving1. Place the barley with 31/2 cups of the stock into the Removable Crockery Bowl. Cover and cook on HIGH 1-1 1/2 hours or until just tender.2. Heat oil in a non-stick pan. Add onion and garlic and cook over a medium heatuntil onion is soft.3. Add onion mixture to the cooked barley in the Removable Crockery Pot, stir inremaining stock, carrots, potatoes, celery, bay leaves and milk. Cover with lidand cook on LOW 6-8 hours or HIGH 3-4 hours.4. Just before serving, melt butter in a nonstick pan. Cook parsnip for 1 minute, stir in sugar and cook until parsnip is golden brown and tender.5. Season soup with salt and pepper, ladle soup into serving bowls and top withparsnip. Sprinkle with mint if desired. Serve hot.

BEEF CURRY - Serves 122 kg blade or chuck steak cup flour1/3 cup curry power (or to taste)1/3 cup vegetable oil2 large onions, peeled & finely chopped

1 teaspoon salt2 pieces fresh ginger, grated2 cinnamon sticks2 tablespoons vinegar2 strips lemon rind2 litres beef stock8 cloves garlic, peeled & crushedCut steak into 2.5cm cubes, toss in the flour mixed with the curry powder. Lightly brown the meat in a pan with the oil, onions, garlic and ginger. Place in theKambrook Essentials Slow Cooker and remaining ingredients. Mix well, cover andcook on LOW for 8-9 hours or HIGH for 4 hours. Serve with fluffy steamed rice.

BEEF IN RED WINE - Serves 12

125g butter2 bouquet garni1 cup flourSalt & pepper to taste1 leek, finely chopped1x700ml bottle red wine2kg blade or chuck steak, trimmed2 onions, peeled & finely chopped2 carrots, peeled & finely chopped2 cloves garlic, peeled & crushed2 tablespoons chopped parsley2 tablespoons chopped chivesCut meat into cubes. Toss in flour mixed with seasonings. Heat butter in a frypa

n and brown the meat quickly over high heat. Place the meat into the Slow Cookerand add onions, leek, carrots, garlic, parsley and chives. Add bouquet garni. Pour red wine into pan used for browning the meat and bring to boil. Pour heatedliquid into the Kambrook Essentials Slow Cooker, cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Beef Rendang2 tablespoons oil2 kg lean gravy beef (shin), cubed2 large onions, chopped


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2 tablespoons ground cumin2 teaspoons ground cinnamon1/2 teaspoon ground cloves2 strips of lemon rind1/2 cup Rendang curry paste2 cups beef stock2 cups coconut milk1/4 cup lemon juice1 1/2 tablespoons tamarind pulp1/4 cup brown sugar1. Heat oil in a non-stick pan. Add meat in batches and cook over medium heat until well browned. Drain on paper towel.2. Add onion to the non-stick pan, cook until lightly browned. Stir in cumin, cinnamon, cloves, lemon rind and Rendang paste, cook for 1 minute. Pour in stock,stir and cook until just heated through.3. Place meat and onion mixture into the removable crockery pot. Cover with lidand cook on Low 8-10 hours or High 4-5 hours.4. Stir in coconut milk, lemon juice, tamarind pulp and brown sugar 1 hour before end of cooking. Replace lid and continue cooking.

BEEF RENDANGServes 8-102 tablespoons oil2.5kg lean gravy beef (shin), cubed

2 large onions, chopped2 tablespoons ground cumin2 teaspoons ground cinnamon1/2 teaspoon ground cloves2 strips of lemon rind1/2 cup Rendang curry paste2 cups beef stock2 cups coconut milk1/4 cup lemon juice1 1/2 tablespoons tamarind pulp1/4 cup brown sugar1. Heat oil in a non-stick pan. Add meat in batches and cook over medium heat until well browned. Drain on paper towel.

2. Add onion to the non-stick pan, cook until lightly browned. Stir in cumin, cinnamon, cloves, lemon rind and Rendang paste, cook for 1 minute. Pour in stock,stir and cook until just heated through.3. Place meat and onion mixture into the Removable Crockery Pot. Cover with lidand cook on LOW 8-10 hours or HIGH 4-5 hours.4. Stir in coconut milk, lemon juice, tamarind pulp and brown sugar 1 hour before end of cooking. Replace lid and continue cooking.5. Serve hot accompanied with steamed rice and pre-packaged naan bread.

BREAD & BUTTER PUDDINGServes 128 slices bread, buttered1 cup mixed dried fruit

cup sugar4x60g eggs5 cups milk2 teaspoons vanilla essence1 litre waterLayer half of the bread slices, buttered side up, in a greased heat proof dish which will fit in the Kambrook Essentials Slow Cooker. Add a layer of fruit and sugar over the bread and continue the layers until all bread is used. Lightly beat the eggs, milk and vanilla together, gently pour over the bread. Allow to stand for 30 minutes. Cover dish with foil and secure. Add 1 litre of water and a sm


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all trivet, or upturned heat proof saucer to the Slow Cooker. Place pudding ontothe trivet cover and cook on HIGH for 4-5 hours. Serve with whipped cream and asprinkle of cinnamon. Note: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl or dish.

Burmese Chicken2 tablespoons oil2 large onions chopped or whole1/4 cup lemon grass stalks, finely sliced2 bay leaves2 small red chilli, finely chopped8 garlic cloves, crushed1 1/2 tablespoons fresh ginger, grated3 teaspoons ground turmeric1/2 teaspoon ground cardamom1 teaspoon ground cinnamon1/2 teaspoon ground cumin1/2 teaspoon ground coriander seeds1/2 teaspoon ground ginger1 teaspoon salt1 teaspoon cracked black pepper2 kg chicken thigh fillets, diced2 cups chicken stock

Chopped fresh coriander, for serving1. Heat oil in a non-stick pan. Add onion and cook over medium heat until soft.Stir in lemon grass, bay leaves, chilli, garlic, ginger, turmeric, cardamom, cinnamon, cumin, coriander, ground ginger, salt and pepper, cook for 1 minute. Addchicken and stir to coat with onion mixture.2. Place chicken mixture and stock into the removable crockery pot.3. Cover with lid and cook on Low 8-10 hours or High 4 hours.4. Serve hot sprinkled with coriander if desired and accompanied with steamed rice and Cucumber Raita.

BURMESE CHICKENServes 8-102 tablespoons oil

2 large onions1/4 cup lemon grass stalks, finely sliced2 bay leaves2 small red chilli, finely chopped8 garlic cloves, crushed1 1/2 tablespoons fresh ginger, grated3 teaspoons ground turmeric1/2 teaspoon ground cardamom1 teaspoon ground cinnamon1/2 teaspoon ground cumin1/2 teaspoon ground coriander seeds1/2 teaspoon ground ginger1 teaspoon salt

1 teaspoon cracked black pepper2.5kg chicken thigh fillets, diced2 cups chicken stockChopped fresh coriander, for serving1. Heat oil in a non-stick pan. Add onion and cook over medium heat until soft.Stir in lemon grass, bay leaves, chilli, garlic, ginger, turmeric, cardamom, cinnamon, cumin, coriander, ground ginger, salt and pepper, cook for 1 minute. Addchicken and stir to coat with onion mixture.2. Place chicken mixture and stock into the Removable Crockery Pot.3. Cover with lid and cook on LOW 8-10 hours or HIGH 4 hours.


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4. Serve hot sprinkled with coriander if desired and accompanied with steamed rice and Cucumber Raita.

Cajun kumera soup2 tablespoons vegetable oil8 bacon rashers, rind removed and chopped2 large onions, sliced1 tablespoon Cajun seasoning1/2 teaspoon fennel seeds4 garlic cloves, crushed1 1/2 kg kumera, peeled and diced6 cups chicken stock1 x 300g can red kidney beans, drained and rinsedSour cream, for serving1. Heat oil in a non-stick pan. Cook bacon and onion over a medium heat, until onion softens and is light golden brown. Add Cajun seasoning, fennel and garlic,cook for 1 minute.2. Place kumera into the removable crockery pot. Add bacon mixture and stock. Cover with lid and cook on Low 6-8 hours or High 4 hours.3. Stir the soup at 1 hour before the end of cooking to mash the kumera. Stir inthe kidney beans. Replace the lid and continue cooking.4. Ladle soup into serving bowls and top each serve with sour cream if desired.Serve hot.

CAJUN KUMERA SOUPServes 8-102 tablespoons vegetable oil8 bacon rashers, rind removed and chopped2 large onions, sliced1 tablespoon Cajun seasoning1/2 teaspoon fennel seeds4 garlic cloves, crushed2kg kumera, peeled and diced8 cups chicken stock1 x 300g can red kidney beans, drained and rinsedSour cream, for serving1. Heat oil in a non-stick pan. Cook bacon and onion over a medium heat, until o

nion softens and is light golden brown. Add Cajun seasoning, fennel and garlic,cook for 1 minute.2. Place kumera into the Removable Crockery Pot. Add bacon mixture and stock. Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours.3. Stir the soup at 1 hour before the end of cooking to mash the kumera. Stir inthe kidney beans. Replace the lid and continue cooking.4. Ladle soup into serving bowls and top each serve with sour cream if desired.Serve hot.

Char-grilled capsicum and gnocchi soup4 red capsicum, quartered2 yellow capsicum, quartered1 cup water

2 tablespoons olive oil1kg chicken tenderloins, diced2 onions, chopped4 garlic cloves, crushed2 tablespoons paprika2 teaspoons caraway seeds3 teaspoons cracked black pepper1/4 cup tomato paste8 cups chicken stock500g pre-packaged gnocchi


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Sour cream, for servingChopped parsley, for serving1. Place capsicum quarters, skin-side up under a hot grill until the skins blister. When cool peel away the skin and discard. Process capsicum flesh and water in a food processor or blender until smooth.2. Heat oil in a non-stick pan. Add chicken pieces and cook over a medium heat until golden browned. Place chicken into the removable crockery pot.3. Add onion to the non-stick pan, cook over a medium heat until soft. Stir in garlic, paprika, caraway seeds, pepper and tomato paste, cook for 1 minute. Add capsicum mixture and stir until heated through.4. Pour combined mixture and stock over chicken in the removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 4 hours.5. Stir gnocchi into the soup 15-20 minutes before end of cooking. Replace the lid and continue cooking until gnocchi has risen to the top of the soup.6. Ladle soup into serving bowls and top each serve with sour cream and parsleyif desired. Serve hot.

CHAR-GRILLED CAPSICUM AND GNOCCHI SOUPServes 8-104 red capsicum, quartered2 yellow capsicum, quartered1 cup water2 tablespoons olive oil1kg chicken tenderloins, diced

2 onion, chopped4 garlic cloves, crushed2 tablespoons paprika2 teaspoons caraway seeds3 teaspoons cracked black pepper1/3 cup tomato paste10 cups chicken stock500g pre-prepackaged gnocchiSour cream, for servingChopped parsley, for serving1. Place capsicum quarters, skin-side up under a hot grill until the skins blister. When cool peel away the skin and discard. Process capsicum flesh and water in a food processor or blender until smooth.

2. Heat oil in a non-stick pan. Add chicken pieces and cook over a medium heat until golden browned. Place chicken into the Removable Crockery Pot.3. Add onion to the non-stick pan, cook over a medium heat until soft. Stir in garlic, paprika, caraway seeds, pepper and tomato paste, cook for 1 minute. Add capsicum mixture and stir until heated through.4. Pour combined mixture and stock over chicken in the Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 4 hours.5. Stir gnocchi into the soup 15-20 minutes before end of cooking. Replace the lid and continue cooking until gnocchi has risen to the top of the soup. 6. Ladlesoup into serving bowls and top each serve with sour cream and parsley if desired. Serve hot.

Chick pea curry

1 cups/200g dried chick peas4 cups vegetable stock2 tablespoons vegetable oil2 medium onions, finely chopped2 teaspoons freshly grated ginger4 garlic cloves, crushed3 teaspoons garam masala3 teaspoons ground cumin3 teaspoons ground coriander3 teaspoons sweet paprika


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1/2 teaspoon chilli powder1 teaspoon ground turmeric2 teaspoons yellow mustard seeds2 teaspoons salt1 x 750ml Italian-style tomato cooking sauce1/2 cup coconut cream1. Place chick peas and stock into the removable crockery pot. Cover with lid and cook on High 2 hours or until tender.2. Heat oil in a non-stick pan. Add onion and cook over medium heat until goldenbrown. Add ginger, garlic, garam masala, cumin, coriander, paprika, chilli powder, turmeric, mustard seeds and salt, cook for 1 minute. Stir tomato puree and coconut cream into onion mixture, cook until just warmed.3. Pour combined mixture over the chick peas in the removable crockery pot. Cover with lid and cook on Low 6-7 hours or High 2-3 hours.4. Serve hot accompanied with stir-fried mixed vegetables.

CHICK PEA CURRYServes 8-102 cups/400g dried chick peas4 cups vegetable stock2 tablespoons vegetable oil2 medium onions, finely chopped2 teaspoons freshly grated ginger4 garlic cloves, crushed

3 teaspoons garam masala3 teaspoons ground cumin3 teaspoons ground coriander3 teaspoons sweet paprika1/2 teaspoon chilli powder1 teaspoon ground turmeric2 teaspoons yellow mustard seeds2 teaspoons salt2 cups tomato puree1/2 cup coconut cream1. Place chick peas and stock into the Removable Crockery Pot. Cover with lid and cook on HIGH 2 hours or until tender.2. Heat oil in a non-stick pan. Add onion and cook over medium heat until golden

brown. Add ginger, garlic, garam masala, cumin, coriander, paprika, chilli powder, turmeric, mustard seeds and salt, cook for 1 minute. Stir tomato puree and coconut cream into onion mixture, cook until just warmed.3. Pour combined mixture over the chick peas in the Removable Crockery Pot. Cover with lid and cook on LOW 6-7 hours or HIGH 2-3 hours.4. Serve hot accompanied with stir-fried mixed vegetables.

Chicken Cacciatore2 tablespoons olive oil12 small chicken drumsticks (skins removed)2 large onions, sliced4 garlic cloves, crushed1 x 750ml Italian-style Tomato Cooking Sauce

20 Kalamata olives, pitted1/2 cup white wine1 cup chicken stock125g button mushrooms, quartered2 tablespoons fresh basil leaves chopped1 tablespoon fresh rosemary, chopped1 tablespoon sugar1. Heat oil in a non-stick pan. Add chicken drumsticks in batches and cook overmedium heat until lightly browned. Place chicken in the removable crockery pot.2. Place onion and garlic into the non-stick pan and cook over medium heat, unti


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l onion is soft. Stir in tomato sauce, olives, wine, stock, mushrooms, basil, rosemary and sugar.3. Pour combined mixture over the chicken in the removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 4-5 hours.4. Serve hot accompanied with crusty bread, pasta and salad of your choice.

CHICKEN CACCIATOREServes 82 tablespoons olive oil16 small chicken drumsticks(skins removed)2 large onions, sliced4 garlic cloves, crushed1 x 750ml Italian-style TomatoCooking Sauce20 Kalamata olives, pitted1/2 cup white wine1 cup chicken stock125g button mushrooms, quartered2 tablespoons fresh basil leaves chopped1 tablespoon fresh rosemary, chopped1 tablespoon sugar1. Heat oil in a non-stick pan. Add chicken drumsticks in batches and cook overmedium heat until lightly browned. Place chicken in the Removable Crockery Pot.2. Place onion and garlic into the non-stick pan and cook over medium heat, unti

l onion is soft. Stir in tomato sauce, olives, wine, stock, mushrooms, basil, rosemary and sugar.3. Pour combined mixture over the chicken in the Removable Crockery Pot. Coverwith lid and cook on LOW 8-10 hours or HIGH 4-5 hours.4. Serve hot accompanied with crusty bread, pasta and salad of your choice.

CHICKEN CHICKEN SWEET ORANGE PORKServes 8-101/4 cup oil2 large Spanish onion, sliced2.5kg lean pork steaks, halved1/4 cup plain flour600g kumera, peeled and diced

2 tablespoons butter2 teaspoons ground cumin2 teaspoons ground cardamom1/2 teaspoon ground cloves2 teaspoons ground cinnamon1 teaspoon fennel seeds1/2 cup brown sugar, firmly packed2 tablespoons lemon juice1/2 cup sweet sherry2 cups orange juice2 cups chicken stock1 tablespoon grated orange rind1. Heat half the oil in a non-stick pan. Add onion and cook over medium heat unt

il golden brown. Remove onion from pan and set aside.2. Coat the meat with flour, remove any excess. Heat remaining oil in the nonstick pan, cook meat in batches over a medium heat until lightly browned.3. Place onion, meat and kumera into the Removable Crockery Pot.4. Melt butter in non-stick pan, stir in cumin, cardamom, cloves, cinnamon, fennel seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind, cook over medium heat until heated through.5. Pour spice mixture over the meat and vegetables in the Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 4-5 hours.6. Serve hot accompanied with buttered noodles and salad greens.


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CHICKEN IN A POT - Serves 10-124 carrots, sliced4 onions, peeled & sliced4 stalks celery2 kg chicken pieces1 tspn salt1 tspn ground black pepper1 cup chicken stock or white wine1 tspn dried basil or oreganoPlace half of the carrots, onion and celery in the bottom of the Slow Cooker. Add the chicken pieces. Add salt, pepper, liquid and remaining vegetables. Sprinkle with herbs. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.

CHICKEN MARENGO - Serves 10-122kg chicken pieces or drumsticks2 tablespoons flourSalt & pepper to taste2 tablespoons vegetable oil2 tablespoons butter4 cloves garlic, crushed2 litres chicken stock1/3 cup brandy4 large tomatoes, peeled & chopped

24 mushrooms, chopped2 bouquet garni2 tablespoons chopped parsleyCut chicken into serving pieces, pat each piece dry and toss in flour mixed withseasonings. Heat oil and butter in a pan, add the chicken pieces and cook overmedium heat until golden, turning frequently. Remove from pan, drain and place in Slow Cooker. Add the garlic, stock, brandy, tomatoes, mushrooms and bouquet garni. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours. Serve on a bed of hot rice or couscous and sprinkle with parsley. To thicken the sauce, blend 2tablespoons flour and 2 tablespoons milk until smooth. Remove the chicken from the Slow Cooker, stir the flour mixture into the sauce and cook on HIGH for 10 minutes, stirring occasionally.

CHICKEN PARISIENNE - Serves 1212 chicken breastsSalt & pepper, to taste1 teaspoon paprika1 cup dry white wine1x440g can sliced mushrooms2 cups sour cream1 teaspoon paprika2x440ml cans cream of chicken soupSprinkle chicken breasts lightly with salt, pepper and paprika. Place in the Slow Cooker. Mix together wine, soup, mushrooms and sour cream. Pour over chicken breast, sprinkle with paprika. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours. Note: if cooking on HIGH, do not add sour cream until the last 30 minut

es of cooking time. Serve with rice or noodles.

Chicken with Mushrooms2 tablespoons oil2 kg chicken thigh fillets, diced250g button mushrooms, sliced2 small leeks, sliced1 cup white wine2 cups chicken stock2 teaspoons cracked black pepper


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1 teaspoon salt2 tablespoons fresh lemon thyme, chopped2 tablespoons plain flour3/4 cup cream3/4 cup sour cream1. Heat oil in a non-stick pan. Add chicken in batches and cook over a medium heat until lightly browned. Place chicken in the removable crockery pot.2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme.Cover with lid and cook on Low 8-10 hours or High 4-5 hours.3. Stir in blended flour, cream and sour cream 1 hour before end of cooking. Replace lid and continue cooking.4. Serve hot accompanied with steamed baby new potatoes and asparagus spears.

CHICKEN WITH MUSHROOMSServes 8-102 tablespoons oil2.5kg chicken thigh fillets, diced250g button mushrooms, sliced2 small leeks, sliced1 cup white wine2 cups chicken stock2 teaspoons cracked black pepper1 teaspoon salt2 tablespoons fresh lemon thyme, chopped

2 tablespoons plain flour3/4 cup cream3/4 cup sour cream1. Heat oil in a non-stick pan. Add chicken in batches and cook over a medium heat until lightly browned. Place chicken in the Removable Crockery Pot.2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme.Cover with lid and cook on LOW 8-10 hours or HIGH 4-5 hours.3. Stir in blended flour, cream and sour cream 1 hour before end of cooking. Replace lid and continue cooking.4. Serve hot accompanied with steamed baby new potatoes and asparagus spears.

CHICKEN WITH ROSEMARY LEMON AND GARLICServes 8-10

1 tablespoon olive oil2 tablespoons butter2.5kg chicken pieces, skin removed, bone in1 cup white wine1 1/2 cups chicken stock1/3 cup lemon juice2 teaspoons cracked black pepper3 small red chillies, finely chopped2 teaspoons grated lemon rind6 garlic cloves, halved1/4 cup chopped fresh rosemary1. Heat oil and butter in a non-stick pan. Cook chicken over medium heat until golden brown.

2. Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlicand rosemary in the Removable Crockery Pot. Cover with lid and cook on LOW 8-10hours or HIGH 4-5 hours.3. Serve hot accompanied with ovenroasted potatoes, pumpkin and steamed green beans.

Chicken with rosemary, lemon and garlic1 tablespoon olive oil2 tablespoons butter2 kg chicken pieces, skin removed, bone in


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1 cup white wine1 1/2 cups chicken stock1/3 cup lemon juice2 teaspoons cracked black pepper3 small red chillies, finely chopped2 teaspoons grated lemon rind6 garlic cloves, halved1/4 cup chopped fresh rosemary1. Heat oil and butter in a non-stick pan. Cook chicken over medium heat until golden brown.2. Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlicand rosemary in the removable crockery pot. Cover with lid and cook on Low 8-10hours or High 4-5 hours.3. Serve hot accompanied with oven-roasted potatoes, pumpkin and steamed green beans.

Chilli bean and vegetable combo1/ 3 cup olive oil400g baby eggplant, thickly sliced2 large onions, chopped6 garlic cloves, crushed2 large red capsicum, chopped1 x 750ml Italian-style tomato cooking sauce1/2 teaspoon cayenne pepper

2 small red chillies, finely sliced400g zucchini, sliced300g kumera, peeled and cubed1 x 420g can chick peas, drained and rinsed1 x 750g can red kidney beans, drained and rinsed1/ 2 cup fresh parsley, chopped1. Heat half the oil in a non-stick pan. Add eggplant in batches and cook over medium heat until golden brown. Remove from pan and place in the removable crockery pot.2. Heat remaining oil in non-stick pan, add onion, garlic and capsicum and cookuntil onion softens. Add tomatoes, cayenne pepper and chillies. Cook for 1 minute.3. Place tomato mixture, zucchini, kumera, chick peas, kidney beans and parsley

into the removable crockery pot. Cover and cook on Low 5-6 hours or High 2-3 hours.4. Serve hot with crusty bread rolls.

CHILLI BEAN AND VEGETABLE COMBOServes 8-101/3 cup olive oil600g baby eggplant, thickly sliced2 large onions, chopped6 garlic cloves, crushed2 large red capsicum, chopped1 x 800g can tomatoes, chopped1/2 teaspoon cayenne pepper

2 small red chillies, finely sliced400g zucchini, sliced300g kumera, peeled and cubed1 x 420g can chick peas, drained and rinsed1 x 750g can red kidney beans, drainedand rinsed1/3 cup fresh parsley, chopped1. Heat half the oil in a non-stick pan. Add eggplant in batches and cook over medium heat until golden brown. Remove from pan and place in the Removable Crockery Pot.


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2. Heat remaining oil in non-stick pan, add onion, garlic and capsicum and cookuntil onion softens. Add tomatoes, cayenne pepper and chillies. Cook for 1 minute.3. Place tomato mixture, zucchini, kumera, chick peas, kidney beans and parsleyinto the Removable Crockery Pot. Cover and cook on LOW 5-6 hours or HIGH 2-3 hours.4. Serve hot with crusty bread rolls.

CHILLI CON CARNE - Serves 121kg dry red kidney beans1kg steak, cut into thin strips1/3 cup flour2 teaspoons chilli powder2 teaspoons salt2 large onions, chopped1x425 can tomatoes1 litre water4 cloves garlicWash the beans well. Toss the steak in flour mixed with salt and chilli powder.Place all ingredients in the Slow Cooker and stir well. Cover and cook on LOW for 8-9 hours.

Chilli Con Carne2 tablespoons oil

2 kg premium beef mince1/4 cup pre-packaged Chilli Con Carne seasoning mix1 tablespoon fresh minced garlic3 cups beef stock1/3 cup tomato paste1 1/2 cup red wine2 x 420g cans Mexican chilli beansSour cream, for serving1. Heat oil in a non-stick pan. Add beef mince in batches and cook over a mediumheat until well browned.2. Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undrained beans into the removable crockery pot. Cover with lid and cook on low 8-9 hours.

3. Spoon Chilli Con Carne into serving bowls, top with sour cream if desired.4. Serve hot accompanied with potato wedges and avocado salad.

CHILLI CON CARNEServes 8-102 tablespoons oil2.5kg premium beef mince1/4 cup pre-packaged Chilli Con CarneSeasoning Mix1 tablespoon fresh minced garlic3 cups beef stock1/3 cup tomato paste1 1/2 cup red wine

2 x 420g cans Mexican Chilli BeansSour cream, for serving1. Heat oil in a non-stick pan. Add beef mince in batches and cook over a mediumheat until well browned.2. Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undrained beans into the Removable Crockery Pot. Cover with lid and cook on low 8-9 hours.3. Spoon Chilli Con Carne into serving bowls, top with sour cream if desired.4. Serve hot accompanied with potato wedges and avocado salad.


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Chocolate malt self-saucing pudding1 1/2 cups self-raising flour1 1/2 cups plain flour1 1/2 teaspoons baking flour1/3 cup cocoa powder1/3 cup malted milk powder1 1/2 cups caster sugar1 1/2 cups milk3 x 60g eggs, lightly beatenSauce150g dark chocolate, melte3 cups hot water2 tablespoons butter1 1/2 cups brown sugar, firmly packed1/3 cup cocoa powder1/4 cup cornflourWater, for steamingThickened cream, for servingExtra malted milk powder, for serving1. Sift self-raising flour, plain flour, baking powder, cocoa and malted milk powder into a large mixing bowl. Stir in sugar. Combine milk and eggs. Stir into the flour mixture. Mix well. Pour batter into the lightly greased heatproof pudding bowl. Ensure the heatproof bowl is a suitable shape and type to fit the removable crockery pot. Set aside.

2. Stir chocolate, water and butter in a saucepan over a low heat until chocolate and butter melt.3. Combine brown sugar, cocoa powder and cornflour in a mixing bowl. Pour in hotchocolate mixture. Mix well. Spoon Chocolate Sauce over batter in the heatproofpudding bowl. Cover with aluminium foil and secure with kitchen string.4. Place 1-2 cups water in the removable crockery pot. Add prepared pudding bowl. Cover with lid and cook on Low 5-6 hours. Check water level throughout the steaming process.5. Spoon pudding onto serving plates, drizzle with Chocolate Sauce and cream, dust with extra malted milk powder.6. Serve hot.

COQ AU VIN - Serves 10-12

2kg chicken pieces6 slices bacon, trimmed & diced10 small onions, sliced8 small onions, peeled & quartered500g mushrooms2 cloves garlic, peeled & crushedSalt & pepper, to taste1 teaspoon dried thyme2 cups red wine1 litre chicken stock16 small potatoes, Chopped parsleyscrubbed & halvedIn a large pan, fry the chicken pieces until browned well on all sides - set asi

de. Using the same pan brown the bacon and sliced onions, drain off excess fat and set aside with chicken. Place the onions, mushrooms and garlic in the Slow Cooker. Add the chicken, bacon and sliced onions, salt and pepper to taste, thyme,potatoes, wine and stock. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours. Serve garnished with chopped parsley.

Corned silverside with balsamic plum gaze2 kg lean corned silverside1/4 cup brown sugar1 1/2 tablespoons Balsamic vinegar


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3 fresh mint sprigs1 medium onion, peeled and studded with 4 cloves2 medium carrots, peeled and roughlycut into chunks3 cups water8 peppercornsBalsamic Plum Glaze3/4 cup beef stock1/4 cup plum jam1 1/2 tablespoons Balsamic vinegar3 teaspoons sugar1. Place meat, sugar, vinegar, mint, onion, carrot, water and peppercorns into removable crockery pot. Cover with lid and cook on Low 10-12 hours or High 6-7 hours.2. To make Plum Glaze, place stock, jam, vinegar and sugar into a non-stick pan.Cook over a medium heat until mixture has reduced to a syrup consistency.3. Remove meat, cover with foil and allow to stand for 10 minutes before slicing. Serve meat slices with plum glaze.4. Serve hot meat slices with Balsamic Plum Glaze accompanied with boiled potatoes, stir-fried carrots, parsnips and snow peas.

CORNED SILVERSIDE WITH BALSAMIC PLUM GLAZEServes 8-102.5kg lean corned silverside

1/4 cup brown sugar1 1/2 tablespoons Balsamic vinegar3 fresh mint sprigs1 medium onion, peeled and studded with4 cloves2 medium carrots, peeled and roughly cutinto chunks3 cups water8 peppercornsBalsamic Plum Glaze3/4 cup beef stock1/4 cup plum jam1 1/2 tablespoons Balsamic vinegar

3 teaspoons sugar1. Place meat, sugar, vinegar, mint, onion, carrot, water and peppercorns into Removable Crockery Pot. Cover with lid and cook on LOW 10-12 hours or HIGH 6-7 hours.2. To make Plum Glaze, place stock, jam, vinegar and sugar into a non-stick pan.Cook over a medium heat until mixture has reduced to a syrup consistency.3. Remove meat, cover with foil and allow to stand for 10 minutes before slicing. Serve meat slices with plum glaze.4. Serve hot meat slices with Balsamic Plum Glaze accompanied with boiled potatoes, stir-fried carrots, parsnips and snow peas.

CREAM OF MUSHROOM SOUP - Serves 122 tablespoons butter or margarine

750g mushroom, sliced1 litres chicken stock1 large onion choppedSalt & pepper, to taste2 cups cream2 cups milk4 tablespoons flour2 tablespoons chopped parsleyMelt butter in a saucepan and add mushrooms, saut lightly. Place mushrooms, chicken stock, onion and seasoning into Slow Cooker and stir well. Cover and cook on


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LOW for 6-10 hours, or HIGH for 2 -3 hours. About 30 minutes before serving, turnto HIGH then stir in cream and milk. Blend four with a little milk, add some ofthe hot soup, and blend until smooth. Stir flour mixture into the soup, cook until thickened. Serve topped with parsley.

Creamy tomato and lentil Soup2 tablespoons olive oil2 medium Spanish onions, sliced4 garlic cloves, crushed3 teaspoons minced chilli4 cups tomato puree4 cups beef stock1/2 cup tomato paste1 1/2 tablespoons brown sugar1 1/2 cups/300g red lentils1 1/4 cups/330ml cream1/3 cup sun-dried tomato pesto1. Heat oil in a non-stick pan. Cook onion over a medium heat until golden brown. Add garlic and chilli, cook for 1 minute.2. Place onion mixture in the removable crockery pot. Stir in tomato puree, stock, tomato paste, brown sugar and lentils.3. Cover with lid and cook on Low 6-8 hours or High 4 hours.4. Stir in cream 1/2 hour before end of cooking. Replace lid and continue cooking.

5. Ladle soup into serving bowls and top each serve with 2 teaspoons sun-dried tomato pesto. Serve hot with crusty bread.

CREAMY TOMATO AND LENTIL SOUPServes 8-102 tablespoons olive oil2 medium Spanish onions, sliced4 garlic cloves, crushed3 teaspoons minced chilli6 cups tomato puree6 cups beef stock1/2 cup tomato paste1 1/2 tablespoons brown sugar

1 1/2 cups/300g red lentils1 1/4 cups/330ml cream1/3 cup sun-dried tomato pesto1 Heat oil in a non-stick pan. Cook onion over a medium heat until golden brown.Add garlic and chilli, cook for 1 minute.2. Place onion mixture in the Removable Crockery Pot. Stir in tomato puree, stock, tomato paste, brown sugar and lentils.3. Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours.4. Stir in cream 1/2 hour before end of cooking. Replace lid and continue cooking.5. Ladle soup into serving bowls and top each serve with 2 teaspoons sundried tomato pesto. Serve hot with crusty bread.

Cucumber Raita2 Lebanese cucumbers, peeled and finely chopped250ml plain yoghurt1 teaspoon cumin1 teaspoon grated fresh gingerSalt and pepper, if desired1. Combine all ingredients. Serve chilled.

Curried pumpkin with spinach2 tablespoon oil


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2 medium onions, sliced4 garlic cloves, crushed3 teaspoons fresh ginger, grated3 small green chillies, finely sliced1 1/2 teaspoons ground coriander1 1/2 teaspoons ground cumin1 1/2 teaspoons brown mustard seeds1 1/2 teaspoons ground turmeric2 cups coconut milk powder2 cups boiling water1kg pumpkin, peeled and chopped10 English spinach leaves, shredded10 curry leaves, tornToasted flaked almonds, for serving1. Heat oil in a non-stick pan. Add onion and cook over medium heat until goldenbrown. Stir in garlic, ginger, chillies, coriander, cumin, mustard seeds and turmeric. Cook for 1 minute.2. Pour blended coconut milk powder and water into the non-stick pan. Stir overa medium heat until all ingredients are well combined.3. Place pumpkin in the removable crockery pot. Add the coconut milk mixture. Cover with lid and cook on Low 5-6 hours or High 3-4 hours.4. Add spinach, curry leaves and kaffir leaves 1/2 hour before end of cooking. Stir well. Replace lid and continue cooking until spinach is soft.5. Serve hot topped with flaked almonds and accompanied with Lebanese bread and

salad of your choice.

CURRIED PUMPKIN WITH SPINACHServes 8-102 tablespoon oil2 medium onions, sliced4 garlic cloves, crushed3 teaspoons fresh ginger, grated3 small green chillies, finely sliced1 1/2 teaspoons ground coriander1 1/2 teaspoons ground cumin1 1/2 teaspoons brown mustard seeds1 1/2 teaspoons ground turmeric

2 cups coconut milk powder2 cups boiling water1.5kg pumpkin, peeled and chopped10 English spinach leaves, shredded10 curry leaves, torn3 fresh Kaffir lime leaves, finely shreddedToasted flaked almonds, for serving1. Heat oil in a non-stick pan. Add onion and cook over medium heat until goldenbrown. Stir in garlic, ginger, chillies, coriander, cumin, mustard seeds and turmeric. Cook for 1 minute.2. Pour blended coconut milk powder and water into the non-stick pan. Stir overa medium heat until all ingredients are well combined.3. Place pumpkin in the Removable Crockery Pot. Add the coconut milk mixture. Co

ver with lid and cook on LOW 5-6 hours or HIGH 3-4 hours.4. Add spinach, curry leaves and kaffir leaves 1/2 hour before end of cooking. Stir well. Replace lid and continue cooking until spinach is soft.5. Serve hot topped with flaked almonds and accompanied with Lebanese bread andsalad of your choice.

Easy Osso Bucco12 lean veal shanks, 4cm thick1/ 3 cup plain flour1/4 cup olive oil


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1 x 750ml Italian-style tomato cooking sauce1 cup white wine2 teaspoons caster sugar2 teaspoons cracked black pepper2 teaspoons salt1/3 cup fresh basil leaves chopped1/2 cup pesto1 tablespoon grated lemon rind1. Coat the veal shanks with flour, remove any excess. Heat oil in a non-stick pan. Add 2 to 3 shanks at a time and cook over medium heat until lightly browned.Place browned shanks in the removable crockery pot. Repeat with remaining shanks.2. Combine tomato sauce, wine, sugar, pepper, salt and basil. Pour over shanks in removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 3-4hours.3. Combine pesto and lemon rind. Sprinkle pesto mixture over Osso Bucco just before serving.4. Serve hot accompanied with pre-packaged gnocchi and steamed mixed green vegetables.

EASY OSSO BUCCOServes 816 lean veal shanks, 4cm thick1/3 cup plain flour

1/4 cup olive oil1 x 750ml Italian-style TomatoCooking Sauce1 cup white wine2 teaspoons caster sugar2 teaspoons cracked black pepper2 teaspoons salt1/3 cup fresh basil leaves chopped1/2 cup pesto1 tablespoon grated lemon rind1. Coat the veal shanks with flour, remove any excess. Heat oil in a non-stick pan. Add 2 to 3 shanks at a time and cook over medium heat until lightly browned.Place browned shanks in the Removable Crockery Pot. Repeat with remaining shank

s.2. Combine tomato sauce, wine, sugar, pepper, salt and basil. Pour over shanks in Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 3-4hours.3. Combine pesto and lemon rind. Sprinkle pesto mixture over Osso Bucco just before serving.4. Serve hot accompanied with prepackaged gnocchi and steamed mixed green vegetables.

Fiery three bean chowder2 tablespoons oil2 large onions, chopped4 garlic cloves, crushed

2 small red chillies, finely chopped1 tablespoon ground cumin2 teaspoons ground coriander1/3 cup tomato paste1 x 400g canned tomatoes, chopped4 cups vegetable stock1 x 200g can diced capsicum, drained and rinsed1 x 420g can corn kernels, drained1 x 420g can butter beans, drained and rinsed2 x 440g cans red kidney beans, drained and rinsed


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1 x 125g can soya beans, drained and rinsedSour cream, for servingGrated Cheddar cheese, for servingChopped Jalapeno peppers, for serving1. Heat oil in a non-stick pan. Add onion and cook over a medium heat until soft. Stir in garlic, chillies, cumin and coriander, cook for 1-2 minutes. Add tomato paste and half the tomatoes. Stir, over a medium heat, until warmed.2. Place tomato mixture into the removable crockery pot. Add remaining tomatoes,stock, capsicums, corn, butter beans, kidney beans and soya beans. Cover with lid and cook on Low 6-8 hours or High 3-4 hours.3. Ladle soup into serving bowls. Top each serve with sour cream, cheese and Jalapeno peppers if desired. Serve hot.

FIERY THREE BEAN CHOWDERServes 8-102 tablespoons oil2 large onions, chopped4 garlic cloves, crushed2 small red chillies, finely chopped1 tablespoon ground cumin2 teaspoons ground coriander1/3 cup tomato paste1 x 800g canned tomatoes, chopped6 cups vegetable stock

1 x 200g can diced capsicum, drained andrinsed1 x 420g can corn kernels, drained1 x 420g can butter beans, drained and rinsed2 x 440g cans red kidney beans, drained and rinsed1 x 125g can soya beans, drained and rinsedSour cream, for servingGrated Cheddar cheese, for servingChopped Jalapeno peppers, for serving1. Heat oil in a non-stick pan. Add onion and cook over a medium heat until soft. Stir in garlic, chillies, cumin and coriander, cook for 1-2 minutes. Add tomato paste and half the tomatoes. Stir, over a medium heat, until warmed.2. Place tomato mixture into the Removable Crockery Pot. Add remaining tomatoes,

stock, capsicums, corn, butter beans, kidney beans and soya beans. Cover with lid and cook on LOW 6-8 hours or HIGH 3-4.3. Ladle soup into serving bowls. Top each serve with sour cream, cheese and Jalapeno peppers if desired. Serve hot.

FRENCH ONION SOUP - Serves 164 litres beef stock6 onions, thickly sliced125g butter2 teaspoons salt2 tablespoons sugar4 tablespoons flour cup brandy

1 cups grated Parmesan cheesePour stock into Slow Cooker and set on HIGH. Cook onions slowly in a pan with butter for 15 minutes. Add salt, sugar and flour, stir well. Add onion mixture toSlow Cooker. Cover and cook on LOW for 6-8 hours or HIGH for 3 hours. Add brandyand serve sprinkled with Parmesan cheese.

Gingered lamb curry2 tablespoons oil2 kg lean lamb, cubed2 large onions, chopped


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400g eggplant, diced4 garlic cloves, crushed1/4 cup grated fresh ginger2 small red chillies, finely chopped2 teaspoons cracked black pepper1/2 teaspoon salt2 teaspoons ground turmeric1 tablespoon green curry paste1 1/2 cups beef stock2 cups coconut milk powder2 cups boiling water1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heatuntil well browned. Drain on paper towel.2. Add onion to the non-stick pan, cook over medium heat until onion is golden brown. Stir in eggplant, garlic, ginger, chillies, pepper, salt, turmeric and curry paste, cook for 1 minute. Blend in stock.3. Place meat and eggplant mixture into the removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 4 hours.4. Blend coconut milk powder and water, stir into meat mixture 1 hour before endof cooking. Replace lid and continue cooking.5. Serve hot accompanied with steamed jasmine rice and salad.

GINGERED LAMB CURRYServes 8-10

2 tablespoons oil2.5kg lean lamb, cubed2 large onions, chopped400g eggplant, diced4 garlic cloves, crushed1/4 cup grated fresh ginger2 small red chillies, finely chopped2 teaspoons cracked black pepper1/2 teaspoon salt2 teaspoons ground turmeric1 tablespoon green curry paste1 1/2 cups beef stock2 cups coconut milk powder

2 cups boiling water1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heatuntil well browned. Drain on paper towel.2. Add onion to the non-stick pan, cook over medium heat until onion is golden brown. Stir in eggplant, garlic, ginger, chillies, pepper, salt, turmeric and curry paste, cook for 1 minute. Blend in stock.3. Place meat and eggplant mixture into the Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 4 hours.4. Blend coconut milk powder and water, stir into meat mixture 1 hour before endof cooking. Replace lid and continue cooking.5. Serve hot accompanied with steamed 20 jasmine rice and salad.

GLAZED CORNED BEEF - Serves 10-12

2 bay leaves1 large onion, sliced3 strips orange peel4 whole cloves2 litres water2-2.5 kg corned beefGlaze:4 tablespoons orange juice4 tablespoons honey2 tablespoons Dijon mustard


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Place bay leaves, onion, orange peel, cloves and water in Slow Cooker and mix well. Add corned beef with the fat side facing upwards. Cover and cook on LOW for10-12 hours or HIGH for 5-6 hours or until tender. Remove meat from the liquid.Score (cut) the top of the corned beef in crisscross diamond or triangle shapes.Insert extra cloves into the centre of each diamond if desired. Place corned beef on a heat proof platter. Mix all glaze ingredients together until smooth andblended. Spoon glaze over the corned beef. Bake in a pre-heated oven at 200C for20-30 minutes, basting occasionally with glaze. Serve hot or cold.

IRISH STEW - Serves 122kg lamb neck chops1 kg potatoes, peeled & sliced500g onions, peeled & slicedSalt & pepper, to taste3 cups water teaspoon dried herbs2 bay leavesTrim any excess fat from chops. Place onions, potatoes then chops into Slow Cooker, then add remaining ingredients. Cover and cook on LOW for 8-10 hours or HIGHfor 4-5 hours. The starch form the potatoes should make this stew thick and creamy.

Lamb shanks in a tomato, pesto sauce2 tablespoons olive oil

6 large French-cut lamb shanks, trimmed of fat2 medium Spanish onions, sliced400g button mushrooms, sliced4 garlic cloves, crushed1 x 800g can tomatoes, chopped1/ 3 cup tomato paste1/3 cup sun-dried tomato pesto1 cup red wine1/2 cup sweet sherry4 beef stock cubes, crumbledFresh rosemary, chopped1. Heat oil in a non-stick pan. Add lamb shanks 2-3 at a time, cook over mediumheat until well browned. Drain on paper towel.

2. Add onion to the non-stick pan, cook until onion is soft. Stir in mushrooms and garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry, stock cube and rosemary, stir and cook for 1-2 minutes.3. Place shanks and tomato mixture in the removable crockery pot. Cover with lidand cook on Low 8-10 hours or High 4-6 hours.4. Serve hot accompanied with mashed potatoes, char-grilled eggplant and zucchini.

LAMB SHANKS IN A TOMATO, PESTO SAUCEServes 82 tablespoons olive oil8 large French-cut lamb shanks, trimmed of fat2 medium Spanish onions, sliced

400g button mushrooms, sliced4 garlic cloves, crushed1 x 800g can tomatoes, chopped1/3 cup tomato paste1/3 cup sun-dried tomato pesto1 cup red wine1/3 cup sweet sherry4 beef stock cubes, crumbledFresh rosemary, chopped1. Heat oil in a non-stick pan. Add lamb shanks 2-3 at a time, cook over medium


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heat until well browned. Drain on paper towel.2. Add onion to the non-stick pan, cook until onion is soft. Stir in mushrooms and garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry, stock cube and rosemary, stir and cook for 1-2 minutes.3. Place shanks and tomato mixture in the Removable Crockery Pot. Cover with lidand cook on LOW 8-10 hours or HIGH 4-6 hours.4. Serve hot accompanied with mashed potatoes, char-grilled eggplant and zucchini.

Lamb shanks with red lentils1 cup/200g red lentils2 cups beef stock2 tablespoons oil6 large French-cut lamb shanks, trimmed of fat1 large onion, sliced4 garlic cloves, crushed1 1/2 tablespoons Vindaloo curry paste1 x 750ml Italian-style tomato cooking sauce2 tablespoons lemon juice1. Place lentils and stock into removable crockery pot. Cover with lid and cookon High 1-1 1/2 hours or until tender.2. Heat oil in a non-stick pan. Add the shanks two at a time and cook over medium heat until well browned. Drain on paper towel.3. Add onion to the non-stick pan, cook until golden brown. Stir in garlic and c

urry paste, cook for 1 minute. Gradually stir tomato puree into onion mixture, cook until just warmed.4. Place lamb shanks and tomato mixture into the removable crockery pot with lentils. Cover with lid and cook on Low 8-10 hours or High 4-6 hours.5. Stir in the lemon juice just prior to serving. 6. Serve hot accompanied withpita bread, mango chutney and tomato and onion salad.

LAMB SHANKS WITH RED LENTILSServes 81 cup/200g red lentils2 cups beef stock2 tablespoons oil8 large French-cut lamb shanks,

trimmed of fat1 large onion, sliced4 garlic cloves, crushed1 1/2 tablespoons Vindaloo curry paste3 cups tomato puree2 tablespoons lemon juice1. Place lentils and stock into Removable Crockery Pot. Cover with lid and cookon HIGH 1-1 1/2 hours or until tender.2. Heat oil in a non-stick pan. Add the shanks two at a time and cook over medium heat until well browned. Drain on paper towel.3. Add onion to the non-stick pan, cook until golden brown. Stir in garlic and curry paste, cook for 1 minute. Gradually stir tomato puree into onion mixture, cook until just warmed.

4. Place lamb shanks and tomato mixture into the Removable Crockery Pot with lentils. Cover with lid and cook on LOW 8-10 hours or HIGH 4-6 hours.5. Stir in the lemon juice just prior to serving.6. Serve hot accompanied with pita bread, mango chutney and tomato and onion salad.

Lemon and lime delicious pudding180g butter1 1/2 cups caster sugar2/ 3 cup self-raising flour, sifted


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1 1/2 tablespoons grated lemon rind1 1/2 tablespoons grated lime rind1/4 cup lemon juice1/4 cup lime Juice4 x 60g egg yolks1 1/2 cups milk4 x 60g egg whitesSifted icing sugar, for servingThickened cream, for serving1. Cream butter and sugar in a mixing bowl until light and fluffy. Fold in flour, lemon rind, lime rind, lemon juice and lime juice.2. Combine egg yolks and milk, whisk into butter mixture. Beat egg whites untilstiff peaks form, fold into batter.3. Pour batter into lightly-greased pudding bowl. Ensure the pudding bowl is a suitable size and type to fit the removable crockery pot. Cover with aluminium foil and secure with kitchen string.4. Place 1-2 cups water into the removable crockery pot. Add prepared pudding bowl. Cover with lid and cook on Low 5-6 hours. Check water level throughout the steaming process.5. Spoon pudding onto serving plates, dust with icing sugar and a swirl of cream.6. Pudding can be served hot or cold.A 2.5 litre heatproof pudding bowl suitable to fit the shape of the removable crockery pot is required for this recipe

MEAT LOAF - Serves 10-122 kg lean mince steak500g sausage mince2 onions, peeled & diced4 cloves garlic, peeled & crushed2x425g cans tomatoes cup tomato sauce2 cups diced bread4x60g eggsSalt & pepper, to taste4 potatoes, peeled & sliced1 tablespoon Worcestershire sauce

Sauce:1 cup tomato sauce cup brown sugar3 teaspoons dry mustard1 teaspoon nutmegCombine meats, onion, garlic, tomatoes, tomato sauce, bread, eggs, Worcestershire sauce and seasonings to taste. Mix well and shape into a loaf. Place sliced potato into the bottom of the Kambrook Essentials Slow Cooker and place meat loafon top. Combine sauce ingredients and pour sauce over meat loaf. Cover and cookon LOW for 8-10 hours.

MEATBALLS IN CREAMY MUSHROOM SAUCE - Serves 121kg minced beef

500g pork mince2x60g eggs cup chopped parsleySalt & pepper, to taste3 cups fresh bread crumbsMushroom Sauce:2 cups sour cream2 cups beef stock cup flour cup sherry


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2 teaspoons paprika2x440g can mushrooms in butter saucePlace all the mushroom sauce ingredients except sour cream into Slow Cooker andstir to combine. Mix all ingredients for meatballs together in a bowl and shapeinto walnut size balls. Fry meatballs in a pan then add to sauce in the KambrookEssentials Slow Cooker. Cover and cook on LOW for 6-8 hours or HIGH for 2-4 hours. Fifteen minutes before serving, switch to HIGH and stir in the sour cream. Serve with fluffy rice or couscous.

Moroccan veal2 tablespoons oil2 kg lean veal leg, diced1 large onion, sliced4 garlic cloves, crushed3 teaspoons ground ginger2 teaspoons ground turmeric3 teaspoons sweet paprika1/2 teaspoon cayenne pepper2 teaspoons ground cumin2 teaspoons ground coriander seeds1 tablespoon ground cinnamon4 cups beef stock200g pitted prunes1/ 3 cup honey

1 tablespoon grated orange rind1/ 3 cup fresh mint, chopped1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heatuntil well browned. Drain on paper towel.2. Add onion to the non-stick pan, cook until golden brown. Stir in garlic, ginger, turmeric, paprika, pepper, cumin, coriander and cinnamon, cook for 1 minute. Blend in stock.3. Place meat and onion mixture into removable crockery pot. Cover with lid andcook on Low 7-8 hours or High 4 hours.4. Stir in prunes, honey and orange rind 1 hour before end of cooking. Replace lid and continue cooking.5. Spoon into serving bowls, top with mint. Serve hot accompanied with steamed cous cous.

MOROCCAN VEALServes 8-102 tablespoons oil2.5kg lean veal leg, diced1 large onion, sliced4 garlic cloves, crushed3 teaspoons ground ginger2 teaspoons ground turmeric3 teaspoons sweet paprika1/2 teaspoon cayenne pepper2 teaspoons ground cumin2 teaspoons ground coriander seeds

1 tablespoon ground cinnamon4 cups beef stock200g pitted prunes1/3 cup honey1 tablespoon grated orange rind1/3 cup fresh mint, chopped1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heatuntil well browned. Drain on paper towel.2. Add onion to the non-stick pan, cook until golden brown. Stir in garlic, ginger, turmeric, paprika, pepper, cumin, coriander and cinnamon, cook for 1 minute.


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Blend in stock.3. Place meat and onion mixture into Removable Crockery Pot. Cover with lid andcook on LOW 7-8 hours or HIGH 4 hours.4. Stir in prunes, honey and orange rind 1 hour before end of cooking. Replace lid and continue cooking.5. Spoon into serving bowls, top with mint. Serve hot accompanied with steamed cous cous.

OLD FASHIONED SAGO PUDDINGServes 121 cup sago2 cups milk2 cups sugar2 cups sultanas2 cups fresh bread crumbs2 tablespoons melted butter1 tablespoon bicarbonate of soda2x60g eggs2 litres waterSoak sago in milk overnight. Add remaining ingredients and mix thoroughly. Placemixture into a heat proof pudding bowl or casserole dish that fits in the SlowCooker. Cover the bowl or dish with foil and secure around the edges. Place a small trivet or upturned heat proof saucer into the Slow Cooker and add 2 litres of water. Place the pudding bowl onto the trivet. Cover and cook on HIGH for 5-6

hours. Serve hot or warm with thickened cream and a sprinkle of cinnamon or nutmeg.Note: Replenish water in the crockery bowl during the cooking time if required.Ensure the water does not ingress into the pudding bowl.

PEARS WITH CHOCOLATE PRALINE CREAMServes 83 cups water1 1/2 cups sugar8 firm ripe pears, peeled600ml cream2 x 35g Chocolate Scorched Peanutconfectionery bars, crushed

Pureed fresh berries, for servingA 2.5 litre heatproof pudding bowl suitable to fit the shape of the Removable Crockery Pot is required for this recipe1. Place water and sugar in the Removable Crockery Pot. Cover with lid and cookon HIGH for 1 hour or until the sugar dissolves. Stir once during this time.2. Cut the pears in half, remove the cores and place into the Removable CrockeryPot. Cover with lid and cook on LOW 4-6 hours. Turn the pears once during cooking. Remove pears, using a slotted spoon. Drain on paper towel and chill.3. Whip the cream until thick. Lightly half the crushed confectionery bars through the cream.4. Arrange two pear halves on each serving plate, top with cream mixture, sprinkle with remaining crushed confectionery bar and drizzle with berry coulis if desired. 5. Served chilled.

POACHED PEARS IN RED WINEServes 12-141 litre dry red wine2 cups brown sugar12-14 medium pears, peeled & stems removedPeel from 1 lemon, cut in strips.Put wine and sugar in the Kambrook Essentials Slow Cooker. Cover and cook on HIGH until the sugar is dissolved. Place the pears into the Kambrook Essentials Slow Cooker, turn the pears to coat in the wine mixture. Add the lemon peel, cover


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and cook on LOW for 4-6 hours, turning occasionally or basting with the wine mixture. Serve pears drizzled with the wine mixture.

PORK & VEAL PICNIC TERRINE - Serves 12-141.5 kg pork & veal mince2 cloves garlic, crushedSalt & pepper, to taste teaspoon dried thyme teaspoon ground cloves2x60g eggsGrated rind 1 lemon cup dry sherry or brandy2 bay leaves1 litre waterLemon slices to garnishLightly grease a heat proof terrine dish or loaf tin which will fit into the Slow Cooker. Combine minced meat, garlic, seasonings, thyme, cloves, eggs, lemon rind and sherry or brandy, mix well. Spoon into the terrine dish and smooth out the top, arrange bay leaves and lemon slices on top. Cover the terrine dish with alid or a few layers of foil and secure. Place 1 cup of water in the Slow Cookerand a small trivet or upturned heat proof saucer. Lower terrine onto the trivetin the Kambrook Essentials Slow Cooker, cover with lid and cook on LOW for 8-9hours, or HIGH for 5-6 hours. Remove the terrine from the Slow Cooker, cool witha weight on top of the terrine then chill. Serve with crusty bread and spicy ch

utney.Note: Replenish water in the crockery bowl during the cooking time if required.Ensure the water does not ingress into the terrine dish.

RATATOUILLE - Serves 8-128 tomatoes, sliced4 onions, peeled & sliced6 large zucchini, slicedSalt & pepper to taste1 cup oil2 medium egg plants, cubed but not peeled4 cloves garlic, peeled & crushed4 red capsicum, trimmed & sliced

Place onions in the Slow Cooker first then add remaining ingredients. Cover andcook on LOW for 8-9 hours. The vegetables should be soft but not mushy. Serve Ratatouille hot or cold, as a filling for crepes and omelettes, as an accompaniment to meats and poultry, over a bed of rice or couscous or with a hot dish of pasta.

RICE CUSTARD - Serves 12-143 cups rice2 litres boiling water6 x 60g eggs2 cups sugar1 litres milk1 teaspoon vanilla essence

60 g butterNutmeg to taste1 cup raisinsWash rice thoroughly under cold running water. Cook in boiling water for 20 minutes. Drain well and put into a greased heat proof pudding bowl or dish that willfit in the Slow Cooker. Beat eggs with sugar, add remaining ingredients then stir into the rice. Cover bowl with foil and secure. Add 1 litre of water and a small trivet or upturned heat proof saucer into the Slow Cooker. Place rice custard in the bowl onto the trivet. Cover with lid and cook on LOW for 7-9 hours. Serve warm. Note: Replenish water in the crockery bowl during the cooking time if r


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equired. Ensure the water does not ingress into the pudding bowl or dish.

SCALLOPED POTATOES - Serves 812 slices bacon, trimmed4 onions, peeled & thinly slicedSalt, pepper & paprika to taste2 cups grated Cheddar cheese2 x 285g cans cream of asparagus or mushroom soup16-20 medium potatoes, peeled & thinly slicedCut bacon into pieces. Place a quarter of the bacon, potato and onion into the Kambrook Essentials Slow Cooker. Sprinkle with salt, pepper and paprika, then grated cheese, repeat this procedure three more times until all of the potatoes areused. Gently pour the undiluted soup over the top. Sprinkle with paprika, coverand cook on LOW for 9-10 hours, or HIGH for

Spicy mixed dahl1 cup/200g yellow split peas1 cup/200g red lentils1 cup/200g brown lentils4 cups vegetable stock2 tablespoons oil1 1/2 tablespoons black mustard seeds2 teaspoons brown mustard seeds2 large onions, sliced

8 garlic cloves, crushed2 tablespoons fresh ginger, grated2 teaspoons ground cumin1 1/2 tablespoons ground coriander seeds2 teaspoons ground turmeric4 small red chillies, chopped1 x 750ml Italian-style tomato cooking sauce2 teaspoons cracked black pepper2/3 cup cream1/3 cup fresh coriander, finely chopped1. Place yellow split peas, red and brown lentils, and stock into removable crockery pot. Cover with lid and cook on High 1-1 1/2 hours or until just tender.2. Melt ghee in a deep pan. Add black and brown mustard seeds and cook over low

heat until they start to pop. Add onions, garlic and ginger, cook over medium heat until onion is light golden brown.3. Stir in cumin, coriander, turmeric, and chillies. Cook for 1 minute. Add tomatoes, tomato puree, and pepper, stir and cook until just warmed.4. Pour tomato mixture over lentils in the removable crockery pot. Cover with lid and cook on Low 8-9 hours or High 4-5 hours.5. Stir in cream 1/2 hour before end of cooking. Replace lid and continue cooking.6. Spoon into serving bowls, top with coriander. 7. Serve hot accompanied with steamed brown rice and Cucumber Raita.

SPICY MIXED DHALServes 8-10

1 cup/200g yellow split peas1 cup/200g red lentils1 cup/200g brown lentils4 cups vegetable stock2 tablespoons oil1 1/2 tablespoons black mustard seeds2 teaspoons brown mustard seeds2 large onions, sliced8 garlic cloves, crushed2 tablespoons fresh ginger, grated


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2 teaspoons ground cumin1 1/2 tablespoons ground coriander seeds2 teaspoons ground turmeric4 small red chillies, chopped1 x 800g can tomatoes, chopped2 cups tomato puree2 teaspoons cracked black pepper2/3 cup cream1/3 cup fresh coriander, finely chopped1. Place yellow split peas, red and brown lentils, and stock into Removable Crockery Pot. Cover with lid and cook on HIGH 1-1 1/2 hours or until just tender.2. Melt ghee in a deep pan. Add black and brown mustard seeds and cook over lowheat until they start to pop. Add onions, garlic and ginger, cook over medium heat until onion is light golden brown.3. Stir in cumin, coriander, turmeric, and chillies. Cook for 1 minute. Add tomatoes, tomato puree, and pepper, stir and cook until just warmed.4. Pour tomato mixture over lentils in the Removable Crockery Pot. Cover with lid and cook on LOW 8-9 hours or HIGH 4-5 hours.5. Stir in cream 1/2 hour before end of cooking. Replace lid and continue cooking.6. Spoon into serving bowls, top with coriander. 7. Serve hot accompanied with steamed brown rice and Cucumber Raita.

Sweet orange pork

1/4 cup oil2 large Spanish onions, sliced2 kg lean pork steaks, halved1/4 cup plain flour400g kumera, peeled and diced2 tablespoons butter2 teaspoons ground cumin2 teaspoons ground cardamom1/ 2 teaspoon ground cloves2 teaspoons ground cinnamon1 teaspoon fennel seeds1/ 2 cup brown sugar, firmly packed2 tablespoons lemon juice

1/ 2 cup sweet sherry2 cups orange juice2 cups chicken stock1 tablespoon grated orange rind1. Heat half the oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Remove onion from pan and set aside.2. Coat the meat with flour, remove any excess. Heat remaining oil in the non-stick pan, cook meat in batches over a medium heat until lightly browned.3. Place onion, meat and kumera into the removable crockery pot.4. Melt butter in non-stick pan, stir in cumin, cardamom, cloves, cinnamon, fennel seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind, cook over medium heat until heated through.5. Pour spice mixture over the meat and vegetables in the removable crockery pot

. Cover with lid and cook on Low 8-10 hours or High 4-5 hours. 6. Serve hot accompanied with buttered noodles and salad greens.

SWISS STEAK - Serves 82kg round steak, trimmed cup flourSalt & pepper to taste2 stalks celery, chopped4 carrots, peeled & chopped2 onions, peeled & chopped


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1 cup grated Cheddar cheese2x425g cans tomatoes2 teaspoons Worcestershire sauceCut steak in to serving size pieces. Toss in flour mixed with seasonings. Placein Kambrook Essentials Slow Cooker. Add chopped vegetables and Worcestershire sauce. Pour tomatoes over meat and vegetables. Cover and cook on LOW for 7-10 hours or HIGH for 4 hours. Just before serving, sprinkle with grated cheese.

TAGINE OF BEEFServes 8-102 tablespoons olive oil2.5kg lean gravy beef, cubed2 large onions, sliced6 garlic cloves, crushed1/4 cup Moroccan seasoning1 tablespoon ground cinnamon2 cups beef stock2 strips lemon rind2 cups tomato puree1 cup dates, seeded and halved1/4 cup honey3/4 cup fresh parsley, chopped1/2 cup flaked almonds, toasted1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat

until well browned. Drain on paper towel.2. Add onion to the non-stick pan, cook until golden brown. Stir in garlic, Moroccan seasoning, cinnamon, stock, lemon rind and tomato puree.3. Place meat and onion mixture in the Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 4-5 hours.4. Stir in dates and honey 1 hour before end of cooking. Replace lid and continue cooking.5. Spoon Tagine into serving bowls, top with parsley and almonds.6. Serve hot accompanied with steamed cous cous, baby carrots, cauliflower florets 22 ets and green beans.

Tangine of beef2 tablespoons olive oil

2 kg lean gravy beef, cubed2 large onions, sliced6 garlic cloves, crushed1/4 cup Moroccan seasoning1 tablespoon ground cinnamon2 cups beef stock2 strips lemon rind2 cups tomato puree1 cup dates, seeded and halved1/3 cup honey3/4 cup fresh parsley, chopped1/2 cup flaked almonds, toasted1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat

until well browned. Drain on paper towel.2. Add onion to the non-stick pan, cook until golden brown. Stir in garlic, Moroccan seasoning, cinnamon, stock, lemon rind and tomato puree.3. Place meat and onion mixture in the removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 4-5 hours.4. Stir in dates and honey 1 hour before end of cooking. Replace lid and continue cooking.5. Spoon Tagine into serving bowls, top with parsley and almonds.6. Serve hot accompanied with steamed cous cous, baby carrots, cauliflower florets and green beans.


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VEGETABLE PRIMAVERAServes 8-101/4 cup olive oil8-10 medium (1kg) desiree potatoes, peeledand quartered1kg pumpkin, peeled and sliced600g kumera, peeled and cut into3cm lengths2 large red capsicum, quartered20 large garlic cloves, unpeeled1 1/2 teaspoons sea salt1/4 cup olive oil, extra1 tablespoon Balsamic vinegarGrated Parmesan cheese, for serving1. Place oil in a large freezer bag. Add potatoes, pumpkin, kumera and capsicum.Shake vegetables in bag until well coated with oil.2. Place vegetables into the Removable Crockery Pot. Add garlic cloves and sprinkle with salt.3. Cover with lid and cook on LOW 5-6 hours or HIGH 2-3 hours.4. Remove garlic cloves and squeeze the pulpy flesh into a bowl. Mash with a fork and combine with extra oil and vinegar.5. Arrange vegetables on a serving plate, drizzle with garlic mixture and sprinkle with Parmesan cheese.

6. Serve hot accompanied with crusty bread rolls.

VEGETABLE SOUP - Serves 1690g butter, optional4 large carrots, diced8 large potatoes, peeled & diced2 sticks celery, diced4 large onions, peeled & diced3 litres chicken or beef stockSalt & pepper to taste1 cup cream2 tablespoons chopped parsleyMelt butter in a saucepan, add vegetables and cook for 15-20 minutes - stirring

occasionally. Place vegetables in Slow Cooker and add stock and seasoning. Coverand cook on LOW for 6-8 hours. Just before serving, stir in cream and parsley.It is not necessary to cook vegetables in butter before placing in the Slow Cooker, but it will enhance the flavour.

VICHYSSOISE - Serves 124 leeks or onions60g butter1 extra onion, peeled & choppedSalt & pepper to taste4 medium potatoes, peeled & diced1 litres chicken stock2 cups milk

1 cup cream1/3 cup sour cream2 tablespoons chopped chivesHalve the leeks lengthwise, wash thoroughly to remove all grit, slice finely. Ifusing onions, peel and slice. Melt butter in a pan, add leeks or onion and chopped onion and saut over low heat until softened but not browned. Place in Slow Cooker with seasonings and potatoes. Stir in stock and cover, cook on LOW for 10-12 hours or HIGH for 3-4 hours. Stir in milk, allow to cool then puree in a blender or food processor. Stir in cream, then chill. Serve topped with a spoonful ofsour cream and sprinkle with chives. Vichyssoise may also be served hot.


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Apple Crumble4 cups fresh breadcrumbs1/2 cup melted butter1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup brown sugar5 Granny Smith apples, peeled, sliced and cored1. Mix breadcrumbs with butter, cinnamon, nutmeg and brown sugar.2. Arrange in alternate layers with apple in the Slow Cooker. Cover and cook onHigh for 1 1/2-2 1/2 hours, or until apple is tender.ORArrange in alternate layers with apple in the Slow Cooker. Cover and cook on High for 3 - 4 hours, or until apple is tender.

Apple Tea Cake125g butter or margarine3/4 cup caster sugar1 teaspoon vanilla essence2 eggs2 cups self raising flourpinch salt1/2 cup milk1 Granny Smith apple, peeled, cored and sliced

cinnamonbrown sugar1. Pre-heat the Slow Cooker on High for 15 minutes. Grease and line an 18cm round or ring cake tin.2. Using a food processor or mixer, cream butter and sugar with vanilla essenceuntil light and creamy. Gradually add eggs.3. Fold in flour alternatively with the milk. Place into prepared tin and arrange apple slices on top of batter. Sprinkle with cinnamon and sugar.4. Place into the Slow Cooker elevated on a wire rack. Cover and cook on High for 3 - 3 1/2 hours or until cooked through.

Baked Apples5 Granny Smith apples, peeled and cored 2/3 of the way through

1/2 cup raisins1 cup brown sugar1 cup boiling water2 tablespoons butter or margarine1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1. Fill apple centre with raisins. Place apples into the Slow Cooker.2. Combine sugar, water, butter, cinnamon and nutmeg. Pour over apples. Cover and cook on Low for 3-4 hours, depending on the size of the apples.ORCombine sugar, water, butter, cinnamon and nutmeg. Pour over apples. Cover and cook on Low for 4 - 6 hours, depending on the size of the apples.

Baked Custard3 eggs2 tablespoons sugar2 cups milk1/2 teaspoon vanillanutmeg1. Beat eggs and sugar, add remaining ingredients.2. Place into a greased heat-proof dish (select a dish that will fit into the Slow Cooker).3. Cover custard with foil and place into the Slow Cooker. Pour 1 cup of water i


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nto the Slow Cooker. Cover and cook on Auto/Low for 6-8 hours.OR3. Cover custard with foil and place into the Slow Cooker. Pour 1 cup of water into the Slow Cooker. Cover and cook on Low for 8 - 10 hours.

Baked Potatoes1. Scrub potatoes clean. Brush each potato with melted butter and sprinkle verylightly with salt.2. Cover and cook on High for 4-5 hours, or until tender.OR Cover and cook on High for 6 - 7 hours, or until tender.

Beef and Red Wine Casserole Serves 4-62 tablespoons butter or margarine2 tablespoons oil2 small onions, peeled and quartered2 cloves garlic, peeled and crushed3 rashers bacon, rind removed and chopped1kg chuck or round steak, cut into 2cm cubes1 teaspoon thyme1 teaspoon oregano1 tablespoon tomato paste11/2 cups beef stock11/2 cups red wine250g mushrooms, sliced

1. Heat butter or margarine and oil in a frypan. Add onions, garlic, bacon and saute until onions are tender.2. Add meat and brown.3. Transfer to the Slow Cooker and add remaining ingredients. Cover and cook onLow for 8 - 10 hours or on High for 5 - 6 hours. Adjust seasoning to taste.4. Serve with rice or buttered noodles.

Beef and Red Wine Casserole Serves 4-62 tablespoons butter or margarine2 tablespoons oil2 small onions, peeled and quartered2 cloves garlic, peeled and crushed3 rashers bacon, rind removed and chopped

3/4 kg chuck or round steak, cut into 2cm cubes4 tablespoons of flour1 teaspoon thyme1 teaspoon oregano1 tablespoon tomato paste1 cup beef stock1 cup red wine250g mushrooms, sliced1. Heat butter or margarine and oil in a frypan. Add onions, garlic, bacon and saute until onions are tender. Lightly dust meat in flour before browning.2. Add meat and cook until brown.3. Transfer to the Slow Cooker and add remaining ingredients. Cover and cook onLow for 8-10 hours or on High for 4-5 hours. Add seasonings to taste.

4. Serve with rice or boiled chat potatoes.

Beef Curry Serve 6-82kg diced chuck steak cup flour cup vegetable oil2 large onions, diced2 cloves garlic, crushed-/ cup curry paste cup tomato paste


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4 medium potatoes, quartered1 cup beef stockSea salt and freshly ground black pepper1. Dust beef in flour, shaking off excess. Heat oil in a large frypan and cook beef in batches until browned. Remove and place in slow cooker.2. Heat remaining oil, cook onion and garlic for 2-3 minutes or until softened.Add curry powder and cook until fragrant. Transfer to slow cooker with remainingingredients.3. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.4. Season to taste and serve with cooked basmati rice.

Beef Curry Serves 4-62-3 tablespoons flour3 tablespoons curry powder500g rump/chuck steak, cut into 2cm cubes1 tablespoon butter1 tablespoon oil2 cloves garlic, peeled and crushed3 rashers bacon, rind removed and chopped1 large carrot, peeled and sliced200g mushrooms, sliced2 large zucchini, sliced1 cup beef stock1. Toss meat in combined flour and curry powder.

2. Heat butter and oil in a frypan. Add garlic and coated meat. Brown meat all over.3. Transfer to the Slow Cooker. Cook bacon in frypan for 1-2 minutes. Add to meat.4. Add remaining ingredients. Cover and cook on Low for 8-9 hours or on High for4-5 hours.5. Serve with rice.

Beef Curry Serves 4-62-3 tablespoons flour3 tablespoons curry powder750g rump steak, cut into 2cm cubes1 tablespoon butter

1 tablespoon oil2 cloves garlic, peeled and crushed5 rashers bacon, rind removed and chopped2 large carrots, peeled and sliced200g mushrooms, sliced2 large zucchini, sliced1 cup beef stock1. Toss meat in combined flour and curry powder.2. Heat butter and oil in a frypan. Add garlic and coated meat. Brown meat all over.3. Transfer to the Slow Cooker. Cook bacon in frypan for 1 - 2 minutes. Add to meat.4. Add remaining ingredients. Cover and cook on Low for 8 - 9 hours or on High f

or 4 - 5 hours.5. Serve with rice.

Beef Curry3 medium potatoes, quartered1.5kg diced chuck steak/ cup flour2 tablespoons vegetable oil2 large onions, diced2 cloves garlic, crushed


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2 tablespoons curry paste cup tomato paste/ cup beef stockSea salt and freshly ground black pepper1. Place potatoes in base of slow cooker.2. Dust beef in flour, shaking off excess. Heat oil in a large frypan and cook beef in batches until brown. Remove and place in slow cooker.3. Heat remaining oil, cook onion and garlic for 2-3 minutes or until softened.Add curry powder and cook until fragrant. Transfer to slow cooker with remainingingredients.4. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.5. Season to taste and serve with cooked basmati rice.

Beef Stock Makes 8 cups1.5kg beef bones1 celery stalk, sliced1 parsnip, peeled and sliced4 peppercorns1 onion, peeled and sliced2 cloves garlic, peeled and slicedbouquet garni6 cups water1. Ask your butcher to crack the bones. Remove any large pieces of meat and chopfinely.

2. Wash the bones and place into the Slow Cooker with the chopped meat, vegetables, bouquet garni and remaining ingredients.3. Cover and cook on High for 4 - 6 hours.4. Strain and allow to cool. Skim off any solidified fat. Use as desired.Note: Bouquet Garni This is a French cookery term, and means a bunch of herbs consisting of a bay leaf, sprig of thyme, tarragon, chervil (or other fresh herbsavailable), 3 or 4 parsley sprigs, half a carrot and a small stick of celery, tied together. You can make a few and keep them in the refrigerator ready to add flavour to stocks, stews and casseroles. A bouquet is easier to remove from the finished dish than stray leaves.

Beef Stroganoff Serves 4-61kg chuck or round steak, cut into thin strips

2 tablespoons flour2 tablespoons oil2 cloves garlic, peeled and crushed200g mushrooms, sliced1/4 teaspoon pepper1 cup beef stock or consomme3 tablespoons tomato paste1 x 300ml carton sour cream1. Toss meat in flour. Heat oil in a frypan and brown meat.2. Transfer to the Slow Cooker, and add remaining ingredients except sour cream.Cover and cook on Low for 8 - 10 hours or High for 5 - 6 hours.3. In the last 30 minutes of cooking stir through sour cream. Serve with hot buttered noodles.

Beef Stroganoff Serves 4-6750g chuck or round steak, cut into thin strips2 tablespoons flour2 tablespoons oil2 cloves garlic, peeled and crushed200g mushrooms, sliced1/4 teaspoon pepper1 cup beef stock3 tablespoons tomato paste


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1 x 300ml carton sour cream1. Toss meat in flour. Heat oil in a frypan and brown meat.2. Transfer to the Slow Cooker, and add remaining ingredients except sour cream.Cover and cook on Low for 8-10 hours or High for 4-5 hours.3. In the last 30 minutes of cooking stir through sour cream. Serve with hot buttered noodles/rice.

Beef Stroganoff Serves 6-8 cup flour1.5 kg chuck or round steak, cut into thin strips/ cup olive oil2 cloves garlic, crushed/ cup tomato paste cup beef stock400g mushrooms, sliced300ml sour creamSalt and freshly ground black pepper1. Dust beef in flour, shaking off excess flour. Heat oil in a large frying panand cook beef in batches until brown. Remove and place in slow cooker.2. Add remaining ingredients, except sour cream. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.3. In the last 30 minutes of cooking, stir through sour cream. Season with saltand pepper. Serve with buttered noodles.

Beef Stroganoff Serves 6-82kg chuck or round steak, cut into thin strips cup flour cup olive oil3 cloves garlic, crushed cup tomato paste1 cup beef stock500g mushrooms, sliced300ml sour creamSalt and freshly ground black pepper1. Dust beef in flour, shaking off excess flour. Heat oil in a large frying panand cook beef in batches until brown. Remove and place in slow cooker.2. Add remaining ingredients, except sour cream. Cover and cook on HIGH 3-4 hour

s or LOW 6-8 hours.3. In the last 30 minutes of cooking, stir through sour cream. Season with saltand pepper. Serve with buttered noodles.

Bolognaise Sauce Serves 4-6750g lean minced beef2 small onions, peeled and finely chopped2 rashers of bacon, skin removed2 cloves garlic, peeled and crushed2 x 400g can peeled tomatoes2 tablespoons tomato paste1 cup water/beef stock2 celery stalks, diced

11/2 teaspoons dried oregano1 teaspoon dried basil/fresh1 bay leaffresh ground pepper1. Place all ingredients into the Slow Cooker. Stir to combine.2. Cover and cook on Low for 6-8 hours or High for 3-4 hours.3. Serve over pasta, grated Parmesan cheese and fresh parsley.

Bolognese Sauce Serves 4-61kg lean minced beef


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2 small onions, peeled and finely chopped2 cloves garlic, peeled and crushed2 x 425g can peeled tomatoes2 tablespoons tomato paste1 cup water2 celery stalks, sliced1 1/2 teaspoons dried oregano1 teaspoon dried basil1 bay leaffresh ground pepper1. Place all ingredients into the Slow Cooker. Stir to combine.2. Cover and cook on Low for 6 - 8 hours or High for 4 - 5 hours.3. Serve with pasta and grated Parmesan cheese.

Brandy Veal Serves 4-660g butter or margarine1 onion, peeled and chopped1 clove garlic, peeled and crushed1kg stewing veal, cut into 2cm cubes1/4 cup flourpepper1 tablespoon tomato paste3 tomatoes, peeled and quartered1 1/2 cups chicken stock

1/4 cup brandy1 teaspoon paprika1 bay leaffresh ground pepper to taste1/2 cup sour cream1. Heat butter or margarine in a frypan. Saute onions and garlic until tender.2. Toss veal in flour seasoned with pepper. Add veal to frypan and brown.3. Transfer to the Slow Cooker and add remaining ingredients except sour cream.Cover and cook on Low for 8 - 10 hours or on High for 5 - 6 hours. Adjust seasonings to taste4. Remove bay leaf and stir through sour cream prior to serving. Serve with noodles or rice.

CAKES - The Slow Cooker bakes deliciously moist cakes.Hints: Ring tins are best used, as they cook quicker and more evenly. Results are not as brown or crisp as baked in a conventional oven.Cakes are best baked on a small wire rack. This elevates the cake to allow better heat circulation.

Carrot and Celery Soup Serves 6-81kg carrots, peeled and roughly sliced1/2 bunch celery, sliced2 cloves garlic, peeled and chopped2 onions, peeled and roughly chopped1 potato, peeled and roughly chopped

6 shallots, sliced3 cups chicken stock1/2 cup parsley sprigsground black pepper to taste1 cup cream, optional1. Place all ingredients except cream into the Slow Cooker.2 Cover and cook on High for 4 - 5 hours.3. Allow to cool, then puree in a food processor or blender.4. Return soup in the Slow Cooker and reheat on High for 1 - 2 hours.5. Stir through cream pour to serving.


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Chicken and Olive Casserole Serves 4-61.5 kg chicken pieces, skin and fat removed/ cup plain flour2 tablespoons olive oil1 large onion, chopped2 cloves garlic, crushed1 medium tomato, roughly chopped cup pitted green olives1 bunch baby carrots, top and tailed1 tablespoon chopped fresh thyme1 tablespoon chopped fresh oregano cup chicken stockSalt and freshly ground black pepper to taste1. Dust chicken pieces in plain flour. Heat oil in a large frypan; add chicken in batches and cook until well browned. Remove and place in slow cooker.2. Add onion & garlic and cook 1-2 minutes, or until onion has softened. Place in slow cooker with remaining ingredients. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.3. Season to taste and serve hot with creamy mashed potatoes.

Chicken and Olive Casserole Serves 4-62kg chicken pieces, skin and fat removed cup plain flour

3 tablespoons olive oil2 onions, chopped2 cloves garlic, crushed1 medium tomato, roughly chopped1 cup pitted green olives1 bunch baby carrots, top and tailed1 tablespoon chopped fresh thyme1 tablespoon chopped fresh oregano1 cup chicken stockSalt and freshly ground black pepper to taste1. Dust chicken pieces in plain flour. Heat oil in a large frypan; add chicken in batches and cook until well browned. Remove and place in slow cooker.2. Add onion & garlic and cook 1-2 minutes, or until onion has softened. Place i

n slow cooker with remaining ingredients. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.3. Season to taste and serve hot with creamy mashed potatoes.

Chicken Stock Makes 8 cupsRaw or cooked chicken carcass, skin, chicken pieces (such as wings, backs, etc)1 onion, peeled and roughly chopped1 carrot, peeled and roughly sliced1 celery stalk, slicedfresh thyme1 bay leaf6 cups water1. Place all ingredients into the Slow Cooker. Cover and cook on High for 4 - 6

hours.2. Strain and allow to cool. Skim off any solidified fat. Use as desired.

Chicken, Mustard and Sage Casserole Serves 6-82kg thigh cutlets, fat and skin removed/ cup plain flour cup olive oil3 large leeks, washed and sliced thickly2 cloves garlic, crushed cup dry white wine


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1kg kumara, peeled and cut into largechunks1 cup chicken stockZest of one lemon2 tablespoons Dijon mustardSalt and pepper1 tablespoon chopped fresh sage1. Dust chicken in flour, shaking off excess flour. Heat oil in a large frypan and cook chicken in batches until brown. Transfer to a plate.2. Heat remaining oil in frypan, cook leeks and garlic together until leeks havesoftened. Add wine and cook for 1 minute or until the alcohol has evaporated.3. Place kumara into the base of slow cooker and top with chicken and onion mixtrue. Add remaining ingredients, except sage. Cover and cook on HIGH 3-4 hours orLOW 6-8 hours.4. Season to taste and sprinkle with sage. Serve with rice.

Chicken, Mustard and Sage Casserole Serves 4-61.5kg thigh cutlets, fat and skin removed2 tablespoons plain flour cup olive oil2 large leeks, washed and sliced thickly2 cloves garlic, crushed cup dry white wine800g kumara, peeled and cut into large chunks

cup chicken stockZest of one lemon1 tablespoon Dijon mustardSalt and pepper1 tablespoon chopped fresh sage1. Dust chicken in flour, shaking off excess flour. Heat oil in a large frypan and cook chicken in batches until brown. Set aside.2. Heat remaining oil in frypan, cook leeks and garlic together until leeks havesoftened. Add wine and cook for 1 minute or until the alcohol has evaporated.3. Place kumara into the base of slow cooker and top with chicken and onion mixture. Add remaining ingredients, except sage. Cover and cook on HIGH 3-4 hours orLOW 6-8 hours.4. Season to taste and sprinkle with sage. Serve with rice.

Chilli Con Carne Serves 4-62 tablespoons olive oil2 onions, diced2 cloves garlic, chopped1.5kg mince beef1 tablespoon ground cumin3 teaspoons paprika1 teaspoon cayenne pepper1 x 400g can chopped tomatoes1 x 400g can red kidney beans, rinsed and drained cup beef stock2 bay leaves

Salt and freshly ground black pepper1. In a large frypan, heat oil over medium high heat and cook onions and garlicfor 2-3 minutes, stirring occasionally until soft.2. Add mince to frypan in batches and cook until mince is brown and crumbly.3. Stir through dried spices and cook a further 1 minute until fragrant.4. Transfer mixture to slow cooker, add tomatoes, red kidney beans and bay leaves. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.5. Remove bay leaves & season to taste, serve with rice or tortillas.

Chilli Con Carne Serves 4-6


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2 tablespoons olive oil2 small onions, diced2 cloves garlic, chopped1 kg mince beef3 teaspoons ground cumin2 teaspoons paprika1 teaspoon cayenne pepper1 x 400g can chopped tomatoes1 x 400g can red kidney beans, drained and rinsed/ cup beef stock2 bay leavesSalt and freshly ground black pepper1. In a large frypan, heat oil over medium high heat and cook onions and garlicfor 2-3 minutes, stirring occasionally until soft.2. Add mince to frypan in batches and cook until mince is brown and crumbly.3. Stir through dried spices and cook a further 1 minute until fragrant.4. Transfer mixture to slow cooker, add tomatoes, red kidney beans and bay leaves. Cover and cook on High 3-4 hours or Low 6-8 hours.5. Remove bay leaves & season to taste, serve with rice or tortillas.

Chilli Con Carne Serves 61 onion, peeled and finely chopped1 clove garlic, peeled and crushed500g lean minced beef

1 x 425g can tomatoes, roughly chopped1 x 425g can red kidney beans1/2 tablespoon Worcestershire sauce1 tablespoon chilli powder (add more or less if desired)1. Heat a little oil in a frypan. Saute onions and garlic until tender.2. Add meat and cook until just brown.3. Transfer meat and onions to the Slow Cooker and add remaining ingredients.4. Cover and cook on Low for 6 - 8 hours or on High for 4 - 5 hours.

Chilli Con Carne1 onion, peeled and finely chopped1 clove garlic, peeled and crushed350g lean minced beef

1 x 400g can tomatoes, roughly chopped1 x 400g can red kidney beans, rinse thoroughly1 tablespoon Worcestershire sauce1/2 teaspoon chilli powder (add more or less if desired)/1 tablespoon fresh chilli, chopped.1. Heat a little oil in a frypan. Saute onions and garlic until tender.2. Add meat and cook until just brown.3. Transfer meat and onions to the Slow Cooker and add remaining ingredients.4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.5. Serve with rice, avocado, sour cream and salsa.

Chocolate Self- Saucing Pudding Serves 4100g unsalted butter, melted

cup milk1 egg1 cup self raising flour2 tablespoons cocoa cup caster sugarTopping:2 tablespoons cocoa1 cup firmly packed brown sugar2 cups boiling water1. In a mixing bowl, combine butter, milk and egg.


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2. In a separate large bowl, sift flour and cocoa together and mix in the sugar.3. Gradually add the wet ingredients into the flour mixture and mix well. Spooninto 6

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Slow Cooker Manual Recipes