48726 rev2:x 02/11/2009 14:26 Page 16
Irish stew
| 2.5 litres | 4.5 litres |
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Lamb chops | 4 | 8 |
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Onions, sliced | 2 large | 4 large |
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Mixed herbs | 11/2 tsp | 3 tsp |
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Large parsnip | 1 | 2 |
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Carrots, thickly sliced | 550g | 1 kg |
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Potatoes, quartered | 750g | 1.5 kg |
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Hot vegetable stock | 750ml | 1 litre |
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Leeks, sliced | 2 | 3 |
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Method
Remove any excess fat from the chops and then place in a pan with the onions. Brown the 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 ceramic pot and place into the slow cooker base. Place the lid onto the ceramic pot. Cook for approximately
Lamb with lentils
| 2.5 litres | 4.5 litres |
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Carrots, sliced | 425g | 800g |
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Parsnips, sliced | 125g | 225g |
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Garlic cloves, crushed | 1 | 2 |
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Bay leaf | 1 | 2 |
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Orange lentils, soaked for 1 hour |
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| 125g | 250g |
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Red wine | 200ml | 400ml |
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Lamb leg fillet, cubed | 750g | 1.5 kg |
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Soy sauce | 3 tbsp | 4 tbsp |
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Button mushrooms | 200g | 300g |
Parsley sprigs to garnish
Salt and freshly ground black pepper
Method
Place the carrots, parsnips, garlic, bay leaf and drained lentils in the ceramic 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 the ceramic pot into the slow cooker base and replace the lid. Cook for approximately
16 | UK Helpline 0844 871 0956 Replacement Parts 0844 873 0722 Ireland Helpline 1800 409 119 | ||||
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