Stimmen - 4, Durchschnittliche Bewertung: 4.5
(
)
)
|
Anleitung Zusammenfassung
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 into the slow cooker base. Place the 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 1 kg pork fillet 5 tbsp seasoned cornflour 5 tbsp corn oil 1 large onion, chopped 2 cloves garlic, crushed 2 green peppers, de-seeded and chopped 2x400g pineapple chunks, drained (reserve juice) 8 mushrooms, sliced 6 ripe tomatoes quartered SAUCE 750ml chicken stock 4 tbsp honey 2 tbsp soy sauce 4 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 fry until lightly browned on all sides. Lower 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. Pork and pineapple curry 1.5kg lean pork, cubed 90g flour 1 tsp salt 3 tbsp oil 2 large onions, chopped 2.5 tsp curry powder 2 tsp paprika 850ml chicken stock 3 tbsp mango chutney 3 tsp worcester sauce 400g can pineapple cubes, with juice 3 bay leaves Toss the pork in the flour and salt. In a pan heat the oil and brown the meat. Add the onions and fry until soft. Stir in the curry powder and paprika. Stir well and cook for a few minutes. Add remaining ingredients, bring to a simmer and transfer to the crock pot. Place crock pot into the base unit. Cook for approx. 4-7 hours. Remove bay leaves before serving. Boiled ham Gammon joint 1 kg as 1 piece 1.5 kg as 2 pieces Put the gammon in a pan, cover with cold water and bring to the boil, drain and rinse. Place in the crock pot and cover with boiling water. Place the crock pot in the slow cooker base unit and cover with the lid. Cook for approx. 5-7 hours. Drain and cool slightly before removing the skin. Allow to cool. Wrap tightly in kitchen foil. Place in the refridgerator until well chilled. Coat fat with toasted breadcrumbs before serving. IMPORTANT When buying a joint of meat, make sure that it will fit the size of the slow crock pot. It should fit into the crock pot so that when it is covered with liquid it will still be 2.5cm below the rim of the pot. The joint must not stick out above the rim and there should be enough room to cover the meat with water. The shape of the meat is just as important as the weight. Irish stew 7 lamb chops 3 large onions, sliced 3 tsp mixed herbs 2 small parsnips 750g carrots, thickly sliced 1 kg potatoes, quartered 850ml hot vegetable stock 3 leeks, sliced Remove any excess fat from the chops and then place in a pan with the onions. Brown chops on each side. Sprinkle over the mixed herbs. Add parsnip, carrots, potatoes, leeks and pour over the stock. Bring to a simmer. Transfer all the ingredients to the crock pot and place into the slow cooker base. Place the lid onto the crock pot. Cook for approx. 5-6 hours. 9 Lamb with lentils 700g carrots, sliced 200g parsnips, sliced 2 cloves garlic, crushed 2 bay leaf 200g orange lentils, soaked for 1 hour salt and freshly ground black pepper 35cl red wine 1.25kg lamb leg fillet cubed 4 tbsp soy sauce 250g button mushrooms parsley sprigs to garnish Place the carrots, parsnips, garlic, bay leaf and drained lentils in the slow crock pot and season with salt and pepper. Pour in the wine after bringing to simmering point in a pan. Brush the meat all over with the soy sauce and sprinkle with salt and pepper. Place on top of the vegetables. Place crock pot into the slow cooker base and replace the lid. Cook for approx. 6-8 hours. Add the mushrooms for the last 30 minutes. Discard the bay leaf. Garnish with parsley and serve with a crisp green salad. Sausage Pot 3 tbsp oil 1.25kg sausage 2 large onions, finely chopped 4 carrots, thinly sliced 2 leek, sliced 4 tbsp flour 850ml beef stock 4 tbsp chutney 2 tbsp worcestershire sauce Salt and freshly ground black pepper In a pan quickly brown the sausages on all sides in the oil. Add the onions, carrots and leeks and gently saute until softened, but not browned. Stir in the flour and cook on a low heat until the oil is absorbed. Slowly add the stock, and bring to the boil, stirring continuously until thickened. Stir in the chutney, worcestershire sauce and seasoning.Transfer all ingredients to the slow crock pot and place into the slow cooker base. Cover with the lid and cook for approx. 5-8 hours. If the sausages contain a lot of fat, any excess can be removed from the surface of the finished dish with kitchen paper. Vegetarian curry 4 tbsp cooking oil 3 large onions, chopped 2...