Sunbeam SCRI500-I manual Salmon & Parmesan Casserole

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RECIPES

SALMON & PARMESAN CASSEROLE

Perfect for a cold winter evening, when the rich and satisfying flavours will ease away any chill.

450g (1 lb) long grain rice

1 x 418g can salmon, drained and flaked

65g (21⁄2 oz) cauliflower florets

50g (2 oz) Parmesan cheese 250ml (8fl.oz) dry white wine 250ml (8fl.oz) milk

250ml (8fl.oz) water

15ml (1 tbsp) fresh tarragon, finely chopped 5ml (1 tsp) Dijon mustard

4ml (3⁄4 tsp) salt

2.5ml (1⁄2 tsp) freshly ground black pepper 4 medium tomatoes, chopped

2 salad onions, thinly sliced

Combine all ingredients, except for the tomatoes and salad onions, in the Slow Cooker. Mix thoroughly, cover and cook on HIGH for 1 hour, then on LOW for 6 - 8 hours (or on HIGH for 3 - 4 hours). Before serving, stir in the tomatoes and salad onions.

Serves 3.

LAMB WITH BALSAMIC GLAZED VEGETABLES

Well seasoned lamb is balanced by the tart sweetness of the balsamic vinegar glaze and vegetables.

2.5ml (1⁄2 tsp) salt

2.5ml (1⁄2 tsp) freshly ground black pepper 2.5ml (1⁄2 tsp) ground coriander

7.5ml (1⁄2 tbsp) dried rosemary 2.5ml (1⁄2 tsp) dried mint 2.5ml (1⁄2 tsp) dried thyme 2.5ml (1⁄2 tsp) ground fennel

1.2kg (21⁄2 lb) lamb joint, (suitable for roasting), trimmed of fat 1 medium red onions, cut into eighths

2 small courgettes, cut into 1cm (1⁄2 inch) thick slices

2 small yellow squash (summer squash), cut into bite sized chunks 2 red potatoes, cut into bite sized chunks

40ml (21⁄2 tbsp) balsamic vinegar

Combine the salt and pepper, coriander, rosemary, mint, thyme and fennel in a small bowl. Rub the seasonings over the lamb joint. Place the onions in the bottom of the slow cooker and add the lamb joint. Add the remaining vegetables. Drizzle the balsamic vinegar over the vegetables. Cover and cook on HIGH for 1 hour, then turn to LOW for 10 - 12 hours.

Serves 4.

RECIPES

FRESH VEGETABLE PAELLA

This side dish is a twist on the Spanish classic. You can also serve this as a main course.

140g (5 oz) frozen chopped spinach, thawed and drained

450g (1 lb) long grain rice 1ltr (13⁄4 pt) vegetable stock

1 green pepper, deseeded and chopped

1 medium tomato, sliced into wedges

1 medium onion, chopped

1 medium carrot, chopped

1-2 cloves garlic, crushed

15ml (1 tbsp) flat leaf parsley, chopped 3ml (1⁄2 tsp) saffron threads

2.5ml (1⁄2 tsp) salt

2.5ml (1⁄2 tsp) freshly ground black pepper

1 x 390g can artichoke hearts, quartered, rinsed and well drained 115g (4 oz) frozen peas

Combine the spinach, rice, vegetable stock, green pepper, tomato, onion, carrot, garlic, parsley, saffron, salt and black pepper in the Slow Cooker. Mix thoroughly. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours). Add the artichoke hearts and peas to the Paella 15 minutes before serving. Mix thoroughly to combine and replace the lid.

Makes 4 side servings.

CREAMY SPINACH DIP

You can present this warm version of classic spinach dip in the Slow Cooker or ladled into a bowl. Serve with raw vegetables, your favourite crackers or crusty bread slices.

1 x 400g tubs cream cheese 125ml (4fl.oz) thickened cream

225g (3⁄4 lb) frozen, chopped spinach

1 packet dry onion soup mix - approx 30 - 40g weight. (use vegetable if onion is not available)

5ml (1 tsp) ready made spicy sauce 2 salad onions, sliced

5ml (1 tsp) fresh lemon juice

Combine the cream cheese and cream in the Slow Cooker. Cover and heat on HIGH until the cheese has melted - about 45 minutes. Add the spinach, soup mix and spicy sauce and stir thoroughly. Cover and cook on HIGH for 30 minutes. Shortly before serving, add the salad onions and lemon juice and mix thoroughly again.

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