Russell Hobbs 19790
Contents
1. 0 2 3 4 4 slices French bread 75g 30z grated cheese salt and pepper to taste Melt the butter margarine in a large pan and fry the onions till golden brown Add stock bay leaf and season to taste Bring to the boil transfer to the cookpot and cook for the time shown Remove the bay leaf To serve sprinkle slices of French bread with grated cheese and float on top of the soup Remove the cookpot and brown under a hot grill till the cheese bubbles Alternatively toast the cheese on the bread and then float on top of the soup old fashioned vegetable soup 225g Ylb mixed vegetables chopped potato onion carrot celery etc set hours 25g 10z butter 2 tbsp flour 1 8 0 200ml pt stock Y tsp mixed herbs 2 6 salt and pepper to taste Melt the butter in a pan and fry the vegetables gently for 2 3 minutes Stir in the flour and add the stock Bring to the boil season to taste and add mixed herbs Transfer to the slow cooker vegetables Slow cooking is ideal for vegetables There s little evaporation so all the juices and flavours are retained Oddly enough root vegetables like potato carrot turnip and swede need more slow cooking than meat Cut them into 5mm slices sticks or dice and immerse in the cooking liquid Cooking times vary with the type and age of the vegetables Experience will soon show the best times for your own taste Quickly cooked vegetables like frozen peas and sweetcorn must be thawed then2. instructions Russell Hobbs S A lid knob cookpot lt gt handle CS 2 handle light high control Read the instructions keep them safe pass them on if you pass the appliance on Remove all packaging before use IMPORTANT SAFEGUARDS Follow basic safety precautions including 1 This appliance can be used by children aged from 8 years and above and persons with reduced physical sensory or mental capabilities or lack of experience and knowledge if they have been supervised instructed and understand the hazards involved Children shall not play with the appliance Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised Keep the appliance and cable out of reach of children under 8 years 2 If the cable is damaged it must be replaced by the manufacturer its service agent or someone similarly qualified to avoid hazard 0 immerse the appliance in liquid A The surfaces of the appliance will get hot 3 You must boil dried beans e g red kidney beans for at least 10 minutes before adding them to the slow cooker They re poisonous if eaten raw or under cooked 4 Leave a space of at least 50mm all round the appliance 5 Don t cover the appliance or put anything on top of it 6 Don t put a hot cookpot on a cold surface or into cold
3. warm for keeping food warm but only after it has been cooked to readiness in the slow cooker caution Don t use 1 the low setting to heat food up you won t kill the bugs GENERAL 1 Thaw frozen food completely before adding it to the cookpot 2 Brown the meat and saut the vegetables in a pan not in the cookpot 3 Don t use the cookpot for cooking anywhere other than inside the slow cooker 4 Don t cook at 1 without first preheating the cookpot in the slow cooker at 2 for at least 20 minutes 5 Soak dried peas and beans for 8 hours or overnight before cooking to soften them warning boil dried beans e g red kidney beans for at least 10 minutes before adding to the slow cooker They re poisonous if eaten raw or undercooked 6 You don t need to soak lentils overnight 7 Store ingredients prepared beforehand e g the night before in containers in the fridge Don t put the slow cooker or the cookpot into the fridge 8 Root vegetables tubers and bulbs carrots potatoes onions take much longer to cook than meat so cut them down to about 5mm inch thick slices sticks or dice and saut them gently for 2 3 minutes before adding to the cookpot 9 All vegetables including dried veg must be immersed in the cooking liquid 10 When cooking with rice use at least 150ml apt of cooking liquid for each 100g 40z of rice We ve found that easy cook rice gives the best results 11 Pasta isn t suitable for slow co
4. added half an hour before the end of cooking Don t slow cook baked potatoes in their jackets pulses beans peas and lentils warning Boil dried beans e g red kidney beans for at least 10 minutes before adding to the cookpot They re poisonous if undercooked Don t soak lentils Soak dried peas or beans overnight Drain and rinse then boil for 10 minutes in the cooking liquid before adding to the cookpot Season at the end of cooking For canned beans or peas simply drain and add them 30 minutes before the end of the cooking time ratatouille 1 small aubergine sliced 50g 20z butter No hours 1 green pepper deseeded and diced 1 onion chopped 1 68 1 red pepper deseeded and diced 1 clove garlic crushed 397g can chopped tomatoes 2 courgettes sliced salt and pepper to taste Slice the aubergine and sprinkle with salt Leave for half an hour rinse and pat dry In a large pan melt the butter and fry the onion and garlic till transparent Mix in the remaining ingredients and cook for a further 2 minutes stirring then add to the cookpot Cook for the time shown stuffed tomatoes 4 large firm tomatoes 50g 20z fresh bread crumbs set hours 50g 20z boiled ham finely chopped 50g 20z cheese grated 2 12 salt and pepper to taste 1 tsp chopped parsley Cut a lid off the top of each tomato and scoop out the pulp Mix the ham cheese breadcrumbs seasoni
5. cookpot with warm water otherwise residual heat may bake food debris on to the cookpot making its eventual removal more difficult 4 Don t soak the exterior of the cookpot in water The base is porous so it may soak up water which may then expand and crack the cookpot when it s heated 5 Wash the lid and cookpot in hot soapy water using a cloth or sponge then rinse and dry thoroughly Don t use scouring pads 6 All other surfaces internal and external should be wiped with a damp cloth You 5 may use a little washing up liquid if necessary 7 Dry all surfaces thoroughly before re using the slow cooker or storing it away 8 After some time in use the glaze on the cookpot may develop crazing a network of small cracks This marking is superficial and should not be a cause for concern 9 You may wash the cookpot and lid in a dishwasher but the harsh environment inside the dishwasher may affect the surface finishes Any damage should be cosmetic and should not affect the functionality of the cooker 10 Don t immerse the body of the slow cooker in water or any other liquid Don t put the body of the slow cooker in a dishwasher 11 12 Don t use harsh or abrasive cleaners or solvents a few recipes to start you off Settings and times are in a box next to the recipe e g minestrone soup This means you can cook it at setting 1 for anything from 7 to 10 hours set hours or at setting 2 for anything from 4 t
6. water it may crack 7 Don t use the cookpot with any other appliance 8 Unplug the appliance when not in use before moving and before cleaning 9 Don t use accessories or attachments other than those we supply 10 Don t use the appliance for any purpose other than those described in these instructions 11 Don t operate the appliance if it s damaged or malfunctions household use only BEFORE USING FOR THE FIRST TIME Remove all packaging and clean the slow cooker to remove manufacturing dust etc THE BENEFITS OF SLOW COOKING health The gentle cooking action reduces damage to vitamins and retains more of the nutrients and flavours economy Long slow cooking can tenderise cheaper tougher cuts of meat and uses about a quarter of the power of the small ring on the average hob convenience Prepare the ingredients the night before put them in the slow cooker in the morning before you leave for work and have a delicious meal waiting for you when you get home THE SWITCH The slow cooker is controlled by a 4 position switch the positions are 0 off 1 low for traditional slow cooking You must preheat the cookpot in the slow cooker at 2 for at least 20 minutes before cooking at 1 2 high for fast cooking using the slow cooker as an electric stewpot Keep an eye on it to make sure that the food doesn t dry out If it looks like drying out add hot water not cold water you might crack the cookpot f
7. Guinness 675g 1 2lb shin of beef 300ml pt Guinness set hours 2 medium onions sliced 1 tbsp oil 1 6 8 3 tbsp soy sauce 1 tbsp mushroom ketshup seasoned flour Cut the beef into 4 pieces and toss in the seasoned flour Heat the oil in a pan brown the beef all over then transfer to the slow cooker Add the Guinness soy sauce and mushroom ketchup to the pan and bring to the boil Pour over the meat then cook at 1 for 6 8 hours savoury pork casserole 1 tbsp cooking oil 250g Ib lean pork cubed set hours 1 small onion sliced 1 tbsp flour 1 on 150ml apt white wine 90ml 3 floz chicken stock 2 tbsp tomato pur e Y green pepper deseeded and chopped 75g 30z button mushrooms salt and pepper to taste Y tsp dried sage 1 tomatoes skinned deseeded and sliced Heat the oil In a large pan and lightly brown the pork Add the onions Stir in the flour and add the wine stock and tomato pur e Add the green peppers and mushrooms Bring to the boil season and add sage and tomatoes Transfer to the cookpot and cook for the time shown 11 boeuf bourguignonne 1 tbsp cooking oil 500g 11b stewing steak cubed set hours 50g 20z streaky bacon chopped 1 tbsp flour 2 4 6 150ml pt red wine 1 tbsp brandy 150ml apt stock good pinch thyme 1 bay leaf 1 clove garlic crushed 6 8 shallots or tiny onions whole salt and pepper to taste Heat the oil in a pa
8. bs com telephone 0845 658 9700 local rate number GUARANTEE Defects affecting product functionality appearing within two years of first retail purchase will be corrected by replacement or repair provided the product is used and maintained in accordance with the instructions Your statutory rights are not affected Documentation packaging and product specifications may change without notice ONLINE www russellhobbs co uk for more products REGISTER ONLINE FOR 10 000 prize draw EXTRA year guarantee FREE rewards gallery Visit www productregister co uk rhobbs You must register within 28 days of purchase
9. ding basin into the cookpot Fold a 45cm 18 long piece of aluminium cooking foil till it s about 5cm 2 wide Stand the basin on the strap and lower into the cookpot Leave in place during cooking and use it to remove the hot basin Half fill the cookpot with water When cooking steamed puddings or those containing a raising agent pre heat the cookpot for 20 minutes and cook at 2 for the time shown pears in red wine 75g 30z sugar 400ml 34pt red wine set pours rind and juice of 2 lemons 2 cloves gt 13 5 2 medium or 1 large ripe pear s 1 2 drops cochineal Put the sugar wine lemon rind juice and cloves in a pan Heat gently stir till the sugar dissolves then take off the heat and add the cochineal Peel the pears leaving them whole complete with stalks Stand them in the cookpot stalks upwards and pour over the syrup Cook for the time shown turning the pears occasionally so they re evenly coated with the syrup and colour evenly Remove the cloves and serve hot or chilled with cream rhubarb and orange set hour 500g 11b rhubarb 75g 30z sugar 1 3 4 grated rind and juice of 1 medium orange 300ml pt water 2 22 Wash the rhubarb and cut into 2 5cm 1 pieces Put the ingredients into the cookpot and cook for the time shown 13 baked stuffed apple 1 knob butter 50g 20z soft brown sugar hours 25g 10z sultanas 1 large cook
10. e on and cooking will start FINISHED 26 When the cooking time is over a if you want to serve the food right away turn the control to 0 unplug the slow cooker switch the socket off first if it s switchable b if you re not ready to serve turn the control to to keep the food warm SERVING 27 Check that the slow cooker is off turn the control to 0 28 Using oven gloves remove the lid and put it on a heatproof surface 29 It s best to ladle the food from the slow cooker into serving dishes or plates 30 Don t carry the slow cooker the trailing cable may catch on something 31 You may use oven gloves to lift the cookpot complete with the lid but it s hot and it s heavy so take care 32 You ll find that cleaning the cookpot is much easier if you remove all the food as soon as it s cooked then fill the cookpot with warm water GRAVY SAUCE Slow cooking retains more of the juices than normal cooking This tends to increase the volume of cooking liquid and thin the sauce or gravy To allow for this sauces should initially be thicker than normal Anything to be saut ed could be tossed in seasoned flour beforehand to thicken the gravy sauce CARE AND MAINTENANCE 1 Switch off 0 and unplug the slow cooker switch the socket off first if it s switchable 2 Using oven gloves remove the lid and the cookpot and put them on a heatproof surface 3 If you don t intend to wash up right away fill the
11. e sauce 1 tbsp cooking oil 1 smallonion finely chopped set hours 1 clove garlic crushed 350g lb minced beef 6 70 200g 80z tinned chopped tomatoes juice 100g 40z tomato pur e 100ml 200ml 1 4 2pt beef stock 60g 20z button mushrooms sliced 1 tsp dried basil 1 bay leaf 1 bouquet garni 1 tbsp dried mixed peppers Heat the oil in a pan and fry the onion and garlic lightly Add the beef and fry till brown Stir in the other ingredients Bring to the boil transfer to the cookpot and cook for the time shown Remove the bay leaf and bouquet garni Serve with spaghetti or noodles and grated parmesan lasagne 100g 40z lasagne 25g 10z butter set hours 1 medium onion chopped finely 1 large clove garlic crushed 70 6 400g 1lb mince 2 tsp oregano salt and freshly ground black pepper 2 tbsp tomato pur e or paste cheese sauce 15g 202z butter 15g 202 flour 150ml pt milk 75g 30z grated cheese parmesan cheese for topping salt and pepper to taste Grease the cookpot Boil the lasagne in lightly salted water for 4 5 minutes Dry on paper towels Heat the butter in a pan fry the onion and garlic till transparent add the mince and oregano and fry for 3 4 minutes stirring Season with salt and pepper and add the tomato pur e To make the cheese sauce heat the butter in a pan and stir in the flour Gradually stir in the milk Bring slowly to the boil still stirring Season with salt and pepper a
12. he butter then the fish and bay leaf Season Boil the tomato soup in a pan stirring well and pour over the fish Cook for the time shown Remove the bay leaf before serving meat Slow cooking tenderises cheaper cuts and reduces shrinkage and evaporation retaining flavour and nutritive value The size and shape of the joint its quality and the proportion of lean fat and bone all affect cooking times When testing a dish to see if it s cooked don t forget that root vegetables usually take longer to cook Thaw frozen meat completely before cooking Recipe times are given only as a guide Where a different cut of meat is used cooking times may need to be adjusted Avoid meat with a high proportion of fat or trim the excess fat Small joints up to 800g 1 lb can be cooked depending on shape and fit The meat mustn t force the lid up 1 Season the meat then brown on all sides in a frying pan 2 Transfer to the cookpot and cook at 2 for the time shown 3 Pork joints with rind may be grilled for 10 minutes to crisp 4 If possible turn joints once during cooking to ensure even tenderness joint weight setting time beef lamb pork 500 800 1 1lb 2 5 7 hours beef and vegetable casserole with dumplings er hour 450g 11b stewing beef shin shoulder chuck 2 tbsp flour 1 7 10 1 tbsp cooking oil 1 small onions sliced 2 46 275ml pt beef stock 1 carrot thinly sliced salt and pepper to taste Cut the meat in cubes and toss in
13. ing apple cored 2 123 150ml pt boiling water Grease the cookpot with the butter Core the apple Use a sharp knife to score the skin round the equator on the apple Mix the sugar and sultanas and pack tightly inside the apple Fold a square of foil to form a saucer Put the foil in the cookpot sit the apple on the foil and pour the boiling water round it Cook for the time shown The cooking time for this recipe may vary with different types of apples creamy rice pudding set hours 15g 202z butter 400ml 34pt milk 1 67 150ml apt evaporated milk 50g 20z pudding Rice 2 14 42 25g 10z sugar Butter the inside of the cookpot Add all the ingredients and stir Cook for the time shown brandy and orange punch 220 hour 150g 50z sugar 300ml 2pt boiling water 1 3 5 6 cloves 1 tsp cinnamon 2 1 2 zest and juice of 1 lemon juice of 1 orange 1 orange sliced 2 tbsp orange squash Y bottle white wine 150ml pt brandy Put the sugar and boiling water into the cookpot Stir in the other ingredients except the brandy Heat for the time shown Stir in the brandy just before serving apple chutney 750g 134lb apples peeled amp finely chopped 225g 80z onions finely chopped hours 350g 120z light brown sugar 100g 40z sultanas 2 3 5 150ml apt white wine vinegar 2 tbsp cornflour 2 tsp salt 1 clove garlic crushed pinch cayenne pepper v2 tsp ground cinnamon Y tsp ground ginger Put the apples onion
14. inside the cookpot with a little of the butter Season the chicken Heat the remaining butter in a large pan and brown the chicken pieces all over Transfer to the cookpot Put the onion in the pan and fry for 2 3 minutes without colouring Add the other ingredients and bring to the boil Pour over the chicken and cook for the time shown coq au vin 2 chicken joints skinned 1 tbsp cooking oil set hours 100g 40z streaky bacon chopped 40g 1 oz flour 1 2 0 1 onion chopped 200ml 8 floz chicken stock a 200ml 8 floz red wine 100g 40z button mushrooms sliced 1 bay leaf 1 cloves 1 bouquet garni salt and pepper to taste Heat the oil in a pan Coat the chicken in seasoned flour and brown all over Transfer to the cookpot Put the bacon and onion in the pan and soften but don t brown Stir in the remaining flour and add the other ingredients Bring to the boil stirring and pour over the chicken Cook for the time shown Remove the bay leaf clove and bouquet garni before serving puddings To poach fruit follow the methods for pears in red wine or rhubarb and orange If you want a topping on poached fruit use an ovenproof bowl Don t put the cookpot in an oven Egg custards cook gently with little risk of overcooking or curdling Steamed puddings won t fill the kitchen with steam or need constant topping up Use a heatproof pudding basin which fits the cookpot without touching the sides Make a lifting strap to lower the pud
15. n lightly brown the beef and bacon add the flour stir in the wine and brandy Add the other ingredients and season Bring to the boil transfer to the cookpot and cook for the time shown Remove the bay leaf before serving pork and pineapple curry 500g 11b lean pork cut into cubes 25g 10z flour set hours 1 tsp salt 2 tbsp cooking oil j cs 1 large onion chopped 1 tbsp curry powder 1 tbsp paprika pepper 300ml Y2pt chicken stock 1 dried red chillies 1 tbsp mango chutney 1 tsp worcester sauce 225g Yalb tinned pineapple cubes juice 2 bay leaves Toss the pork in the flour and salt In a large pan heat the oil and brown the meat Lift out on toa plate with a draining spoon In the same pan fry the onions till soft Stir in the curry powder and paprika pepper Fry for 2 minutes then return meat to the pan Stir well and cook for a few minutes Add remaining ingredients bring to the boil and transfer to slow cooker Cook for the recommended time Remove bay leaves before serving poultry Cook poultry up to 750g 1 lb The lid mustn t be raised by the meat Thaw frozen poultry before cooking Cook whole poultry unstuffed at 2 1 Wash and dry the poultry and season inside and out 2 Brown the skin in its own fat or a little cooking oil in a large frying pan 3 Transfer to the cookpot and cook at 2 for the time shown poultry weight setting time chicken poussin 750g 1 lb 2 3 4 hours pheasant small 2 3 4 hour
16. nd add the cheese Layer the mince pasta and cheese sauce in the cookpot finishing with a layer of cheese sauce Sprinkle parmesan on top and cook at 1 for 4 6 hours boiled bacon in apple juice 500g 1Ib collar of bacon 275ml pt apple juice set_ hours 1 small onion sliced 1 tbsp cornflour 2 4 5 freshly ground black pepper to taste Put the bacon in a large pan cover with cold water and bring to the boil Put the bacon in the cookpot and discard the water Put the apple juice and onion in the pan bring to the boil and pour over the bacon Add pepper Cook for the time shown Remove the bacon to a serving dish and keep hot Put the cornflour in a small pan and blend with a little cold water Gradually stir in the apple juice Bring to the boil and simmer for 2 minutes Serve with the bacon 10 braised brisket of beef 750g 1 alb brisket salt and pepper to taste set hours 25g 10z butter 1 onion chopped gt 68 1 carrot finely chopped 150ml Vpt beef stock 1 bay leaf flour or cornflour to thicken Season the meat Heat the butter in a pan and brown the meat Transfer to the slow cooker Fry the onion and carrot till the onion is transparent Add stock and bay leaf and bring to the boil Pour round the meat Cook for the time shown Remove the meat to a serving dish Keep hot Strain the stock In a pan blend a little flour with cold wate
17. ng parsley and a little of the tomato pulp to bind the mixture Spoon into the tomatoes Stand the tomatoes in the cookpot add any extra filling and 1 tbsp water vegetarian curry 1 tbsp cooking oil 7 onion chopped set hours clove garlic crushed Ya tsp chilli 1 6 0 Ya tsp turmeric Y tsp coriander 2 34 tsp cumin 50g 202 lentils 300ml pt white stock 7 tsp lemon juice salt and pepper to taste 1 small carrot diced apple peeled cored and chopped 15g 202 sultanas Heat the oil in a pan Lightly saut the onion and garlic Add the turmeric chilli coriander cumin and lentils Cook gently for a minute Stir in the stock lemon juice salt and pepper Bring to the boil and boil for 5 minutes Transfer to the cookpot and stir in the carrots apple and sultanas fish Cooking fish in the cookpot develops delicate flavours slowly retains the flavour and nutritive value and holds the fish together Don t cook fish for long periods 1 Grease the base of the cookpot with butter or margarine 2 Clean trim and wash the fish rolled fillets and steaks are most suitable Frozen fish should be completely thawed before slow cooking Dry and place in the cookpot 3 Season well sprinkle with lemon juice then add hot stock water or wine 4 Dot some butter over the fish and cook at 1 for 2 3 hours poached cutlets of salmon 1 x 175g 225g 6 80z salmon cutlet 100ml 3 gt floz water set hours 3 tbsp whi
18. o 5 hours Some recipes have only 10 one setting 2 45 Cooking for more than an hour over these times may affect the flavour Nevertheless if these times don t suit you feel free to experiment Slow cooking is very forgiving Use metric or imperial measures don t mix them they re not exact equivalents Use the recipes to familiarise yourself with your slow cooker Then use them as a guide vary the ingredients vary the quantities taste the results Keep notes of any changes you make and you ll build up a range of recipes that suit your taste Keep notes of the not so successful ones too so you don t repeat them To adapt your own recipes find a recipe in this booklet that uses similar ingredients and use that as a guide for timing and liquid quantity along with the guidelines given earlier The table at the end also gives rough equivalents Be careful with quantities After all the ingredients are put into the cookpot it shouldn t be more than about threequarters full to allow for expansion If you overfill it may spit hot water and it may overflow during use Put the cookpot in the slow cooker fit the lid then preheat at 2 for 20 minutes before putting anything into the cookpot Slow cooking can leave too much liquid If you want to adjust this remove the lid stir in a teaspoon of flour and cook at 2 stirring till the sauce thickens reduces minestrone soup 25g 10z butter 7 cl
19. oking it becomes too soft If your recipe requires pasta it should be stirred in 30 40 minutes before the end of the cooking time PREPARATION 12 Decide when you want to eat and when you want to start cooking 13 If you want to eat at 6 p m and you need to start cooking at 8 a m find a recipe that takes 8 10 hours If you re slow cooking at low power an extra hour or so at the end of the cooking time doesn t make much difference as long as there s sufficient cooking liquid to prevent the food drying out 14 Prepare the food in accordance with the recipe 15 Sit the slow cooker on a stable level heat resistant surface 16 Check that the slow cooker is off turn the control to 0 17 Plug the slow cooker into a wall socket switch the socket on if it s switchable 18 Put the cookpot into the slow cooker and fit the lid 19 Turn the control to 2 and leave the slow cooker to preheat for 20 minutes 20 Meantime brown the meat and saut the vegetables in a pan 21 Boil the cooking liquid in a pan If you use a tinned cooking sauce add it to the pan before bringing it to the boil FILL THE COOKPOT 22 When the 20 minutes is up remove the lid oven gloves and put it on a heatproof surface 23 Put the meat and vegetables into the cookpot and add the boiling cooking liquid CHOOSE THE MODE 24 Turn the control to 1 for traditional slow cooking or 2 if you re using it as an electric stewpot 25 The light will com
20. ole 500 800g 500 800g 500 800g 500 800g 800 1000ml 800 1000ml food fish beef lamb poultry stew vegetable soup beef soup converting recipes from a traditional oven to a slow cooker ve time at 1 in hours 4 6 6 8 8 12 oven cooking time 15 30 minutes 30 60 minutes 1 3 hours 552 081 ENVIRONMENTAL PROTECTION To avoid environmental and health problems due to hazardous substances in electrical and electronic goods appliances marked with this symbol mustn t be disposed of with unsorted municipal waste but recovered reused or recycled 7 SERVICE If you ring Customer Service please have the Model No to hand as we won t be able to help you without it It s on the rating plate usually underneath the product The product isn t user serviceable If it s not working read the instructions check the plug fuse and main fuse circuit breaker If it s still not working consult your retailer If that doesn t solve the problem ring Customer Service they may be able to offer technical advice If they advise you to return the product to us pack it carefully include a note with your name address day phone number and what s wrong If under guarantee say where and when purchased and include proof of purchase till receipt Send it to Customer Service Spectrum Brands UK Ltd Fir Street Failsworth Manchester M35 OHS email service russellhob
21. ove garlic crushed set hours 1 leek sliced 1 small carrot chopped small mn 1 medium potato chopped 1 small onion chopped Y celery stick thinly sliced 50g 20z cabbage finely shredded 200g 7oz canned tomatoes including juice salt and pepper to taste 300ml pt chicken stock 1 bay leaf 1 bouquet garni 25g 102 thin cut macaroni Heat the butter in a large pan Add the garlic leek carrot potato onion and celery Saut till the butter is absorbed Add the other ingredients except the macaroni Bring to the boil transfer to the cookpot and cook for the time shown 45 minutes before serving remove the bay leaf and bouquet garni and add the macaroni Adjust seasoning and serve with grated parmesan Scotch broth 175g 60z scrag end lamb cut into pieces 500ml 1pt water set hours 100g 40z turnip cut to small dice 25g 10z pearl barley 14 100g 402 carrots cut into small dice 1 onion sliced 2 9 1 leeks thinly sliced chopped parsley to garnish salt and pepper to taste Put the lamb in a pan cover with cold water and bring to the boil Remove scum Add the other ingredients except the parsley Bring to the boil transfer to the cookpot and cook for the time shown Remove the bones trim off any meat and return it to the broth Adjust seasoning and sprinkle with parsley French onion soup 7 set ours 25g 1oz butter or margarine 225g 802 onions sliced 1 6 10 450ml 34pt chicken stock 1 bay leaf
22. r to make a paste Gradually add the stock Bring to the boil stirring Adjust the seasoning Serve the gravy with the meat blanquette of veal 450g 11b lean veal cut in 2cm 1 cubes 2 medium onions finely minced Sf hours 2 small carrots scraped and diced 25g 10z butter 2 E 25g 10z flour 1 tsp lemon juice bouquet garni sale and pepper 1 egg yolk 3 tbsp single cream garnish chopped parsley thinly sliced lemon Time 30 min preparation 6 7h at 1 15 min reheat Put the meat vegetables bouquet garni seasonings and lemon juice in a large pan add just enough water to cover and bring to the boil Transfer to the slow cooker Cook at 2 for 30 minutes then 1 for 6 7 hours Lift the cookpot out of the slow cooker and strain the cooking liquid into a bowl Reserve 300ml 2pt of the cooking liquid for stock Return the cookpot containing the meat and vegetables to the slow cooker and set it to f Melt the butter in a pan over a low heat stir in the flour and cook gently for 3 minutes stirring constantly Gradually stir in the 300ml stock then bring to a rolling boil cook for a further 3 minutes stirring constantly then remove the pan from the heat Whisk the egg yolk and cream together then whisk in 1 tbsp of the hot sauce Stir this mixture into the remaining stock then pour over the meat and vegetables Reheat at 1 for about 15 minutes then it s ready to serve Garnish with parsley and lemon beef in
23. s brown sugar and sultanas into the slow cooker Mix the cornflour and vinegar together in a small bowl till completely smooth Add the cornflour vinegar mix to the slow cooker with the salt garlic cayenne pepper cinnamon and ginger Stir well Cook for the time shown Pour into heated jars and cover in the usual way Alternatively store in a container in the refrigerator for up to 2 weeks cheese fondue 300ml pt dry white wine 1 clove garlic cut in half hours 225g 80z gruyere cheese grated 4 tsp cornflour 225g 80z emmenthal cheese grated pepper to taste grated nutmeg to taste Have a heatproof plate to have to rest the lid on when serving the fondue as the lid will be both hot and wet with condensation Rub the inside of the cookpot with garlic Add the wine and cook for 40 minutes at 1 Mix the cheese with the cornflour and seasonings Stir this mixture into the wine Cook for 1 hours at 1 stirring after 30 minutes The fondue may now be left in the cookpot To serve remove the lid spear cubes of crusty bread with forks and dip in the fondue then replace the lid caution the cooker and the cookpot will be hot don t touch 14 time at 2 in hours 5 7 4 6 3 4 6 8 3 4 7 9 ry rough guide time at 2 in hours 1 2 2 4 4 7 time at 1 in hours 1 2 7 10 6 9 8 10 9 14 6 10 10 14 slow cooker cooking times rough guide quantity wh
24. s country chicken casserole zet house 200g 7oz tinned tomatoes including juice 2 chicken joints skinned 1 8 0 100g 31202 tinned sweet corn drained 1 stick celery finely chopped 2 5 7 1 small onion finely chopped 25g 102 white cabbage finely shredded 1 bay leaf V2 tsp mixed herbs 160ml Ypt chicken stock boiling salt and freshly ground black pepper to taste Put all the ingredients into the cookpot making sure that the fresh vegetables are covered by the boiling hot stock Cook for the time shown chinese chicken and mushroom set hours 1 tbsp cooking oil 2 chicken joints 1 8 0 1 onion roughly chopped 2 tbsp cornflour 2 3 5 150ml 4pt chicken stock 225g 80z button mushrooms halved 2 tbsp soy sauce juice of 1 lemon 1 tsp sugar salt and pepper to taste Heat the oil in a large pan and fry the chicken till golden brown Transfer to the cookpot In the remaining oil fry the onions till transparent stir in the cornflour then gradually stir in the stock Add the other ingredients bring to the boil pour over the chicken and cook for the time shown 12 chicken with barbecue sauce 750g 1 4lb chicken breast or thigh meat 30g 10z butter set hours 1 small onion finely chopped 2 tbsp tomato ketchup 1 42 5 1 tbsp vinegar 3 tbsp mango chutney chopped Y4 tsp French mustard Ya tsp caster sugar 1 tsp worcestershire sauce salt and pepper to taste Rub
25. seasoned flour Heat the oil in a pan and brown the meat Transfer to the cookpot Fry the onions lightly in the pan Stir in the remaining flour gradually add the stock and carrots Bring to the boil transfer to the cookpot and cook dumplings 25g 102 self raising flour Y tsp salt 5 12g Y20z shredded suet 1 tbsp chopped parsley 2 45 5 tsp cold water Make the dumplings by mixing flour salt suet and parsley Add water and mix to a soft dough Shape into 4 balls Add to the casserole and cook at 2 for 45 minutes with the lid on lrish stew 1 carrot thinly sliced 1 small onion thinly sliced set hours 115g 40z potatoes thinly sliced 2 neck of lamb chops 1 250ml 8 floz chicken stock 1 bay leaf salt and pepper to taste Put the vegetables into the cookpot Trim the chops of excess fat and lay on top Add the seasoning bay leaf and boiling stock Cook for the time shown braised liver and onions 225g lb lambs liver thinly sliced 2 tbsp cooking oil set hours F f 1 5 7 25g 10z plain flour 1 large onion thinly sliced 2 24 300ml pt beef stock Heat the oil in a frypan Coat the liver in the flour and fry till sealed Transfer to the slow cooker Add the onions to the pan and fry till golden Stir in the remaining flour and stock Bring to the boil stirring Pour over the liver and cook for the time shown Serve with grilled bacon bolognes
26. te wine Vo tsp salt 1 23 1 bay leaf 2 peppercorns 1 thin slice of onion 1 sprig parsley Put the cutlet on a piece of baking parchment and put into the cookpot Put the other ingredients into a pan bring to the boil then pour over the salmon Replace the lid and cook for the time shown 8 Lift from the cookpot then remove the parchment bone and skin Serve hot with melted butter or hollandaise sauce To serve cold transfer the salmon to a dish and pour over the cooking liquid When cold drain and serve with salad or coat with aspic made from the liquid stuffed mackerel 1 tomato skinned deseeded and chopped 2 mackerel fillets set hours cooking apple peeled cored and chopped 2 tsp lemon juice 1 2 4 slice of bread crumbled chopped parsley to taste Lay the mackerel out skin side down season and sprinkle with lemon juice Mix the other ingredients and spread thickly over the mackerel Roll up from head to tail and secure with a cocktail stick or thread Butter baking parchment and the bottom of the cookpot put the parchment in the cookpot and the fish on the parchment Cook for the time shown Portuguese haddock 25g 10z butter 1 small onion very thinly sliced a hours 2 haddock or cod steaks or fillets 1 bay leaf 5 298g 1070z can condensed cream of tomato soup salt and pepper to taste Butter the bottom of the cookpot Lay the onion on t
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