BEEF IN RED WINE - Serves 12
125g butter | 2 bouquet garni |
1 cup flour | Salt & pepper to taste |
1 leek, finely chopped | 1x700ml bottle red wine |
2kg blade or chuck steak, trimmed 2 onions, peeled & finely chopped 2 carrots, peeled & finely chopped 2 cloves garlic, peeled & crushed 2 tablespoons chopped parsley
2 tablespoons chopped chives
Cut meat into cubes. Toss in flour mixed with seasonings. Heat butter in a frypan and brown the meat quickly over high heat. Place the meat into the Kambrook Essentials Slow Cooker and 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 heated liquid into the Kambrook Essentials Slow Cooker, cover and cook on LOW for
6-8 hours or HIGH for 3-4 hours.
CHICKEN MARENGO - Serves 10-12
2kg chicken pieces or drumsticks | 2 tablespoons flour |
Salt & pepper to taste | 2 tablespoons vegetable oil |
2 tablespoons butter | 4 cloves garlic, crushed |
2 litres chicken stock | 1/3 cup brandy |
4 large tomatoes, peeled & chopped | 24 mushrooms, chopped |
2 bouquet garni | 2 tablespoons chopped |
| parsley |
COQ AU VIN - Serves 10-12
2kg chicken pieces | 6 slices bacon, trimmed & diced |
10 small onions, sliced | 8 small onions, peeled & quartered |
500g mushrooms | 2 cloves garlic, peeled & crushed |
Salt & pepper, to taste | 1 teaspoon dried thyme |
2 cups red wine | 1 litre chicken stock |
16 small potatoes, | Chopped parsley |
scrubbed & halved | |
In a large pan, fry the chicken pieces until browned well on all sides - set aside. 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 Kambrook Essentials 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.
BEEF CURRY - Serves 12
2 kg blade or chuck steak | ½ cup flour |
1/3 cup curry power (or to taste) | 1/3 cup vegetable oil |
2 large onions, peeled & finely chopped | 1 teaspoon salt |
2 pieces fresh ginger, grated | 2 cinnamon sticks |
2 tablespoons vinegar | 2 strips lemon rind |
2 litres beef stock | 8 cloves garlic, peeled |
| & crushed |
Cut 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 the Kambrook Essentials Slow Cooker and remaining ingredients. Mix
CHICKEN PARISIENNE - Serves 12
12 chicken breasts | Salt & pepper, to taste |
1 teaspoon paprika | 1 cup dry white wine |
1x440g can sliced mushrooms | 2 cups sour cream |
1 teaspoon paprika | 2x440ml cans cream of |
| chicken soup |
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in the Kambrook Essentials 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 minutes of cooking time. Serve with rice or noodles.
MEAT LOAF - Serves 10-12
2 kg lean mince steak | 500g sausage mince |
2 onions, peeled & diced | 4 cloves garlic, peeled & crushed |
2x425g cans tomatoes | ½ cup tomato sauce |
2 cups diced bread | 4x60g eggs |
Salt & pepper, to taste | 4 potatoes, peeled & sliced |
1 tablespoon Worcestershire sauce | |
Sauce: | |
1 cup tomato sauce | ½ cup brown sugar |
3 teaspoons dry mustard | 1 teaspoon nutmeg |
PORK & VEAL PICNIC TERRINE - Serves 12-14
1.5 kg pork & veal mince | 2 cloves garlic, crushed |
Salt & pepper, to taste | ½ teaspoon dried thyme |
½ teaspoon ground cloves | 2x60g eggs |
Grated rind 1 lemon | ½ cup dry sherry or brandy |
2 bay leaves | 1 litre water |
Lemon slices to garnish | |
Lightly grease a heat proof terrine dish or loaf tin which will fit into the Kambrook Essentials 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 a lid or a few layers of foil and secure. Place 1 cup of water in the Kambrook Essentials Slow Cooker and a small trivet or upturned heat proof saucer. Lower terrine onto the trivet in the Kambrook Essentials Slow Cooker, cover with lid and cook on LOW for 8-9 hours, or HIGH for 5-6 hours. Remove the terrine from the Kambrook Essentials Slow Cooker, cool with a weight on top of the terrine then chill. Serve with crusty bread and spicy chutney.
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 8-12
Cut chicken into serving pieces, pat each piece dry and toss in flour mixed with seasonings. Heat oil and butter in a pan, add the chicken pieces and cook over medium heat until golden, turning frequently. Remove from pan, drain and place in Kambrook Essentials 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 2 tablespoons flour and 2 tablespoons milk until smooth. Remove the chicken from the Kambrook Essentials Slow Cooker, stir the flour mixture into the sauce and cook on HIGH for 10 minutes, stirring occasionally.
well, cover and cook on LOW for 8-9 hours or HIGH for 4 hours. Serve with fluffy steamed rice.
MEATBALLS IN CREAMY MUSHROOM
SAUCE - Serves 12
1kg minced beef | 500g pork mince |
2x60g eggs | ¼ cup chopped parsley |
Salt & pepper, to taste | 3 cups fresh bread crumbs |
Mushroom Sauce:
2 cups sour cream | 2 cups beef stock |
½ cup flour | ½ cup sherry |
2 teaspoons paprika | |
2x440g can mushrooms in butter sauce
Combine 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 loaf on top. Combine sauce ingredients and pour sauce over meat loaf. Cover and cook on LOW for 8-10 hours.
GLAZED CORNED BEEF - Serves 10-12
2 bay leaves | 1 large onion, sliced |
3 strips orange peel | 4 whole cloves |
2 litres water | 2-2.5 kg corned beef |
Glaze: | |
4 tablespoons orange juice | 4 tablespoons honey |
2 tablespoons Dijon mustard | |
8 tomatoes, sliced | 4 onions, peeled & sliced |
6 large zucchini, sliced | Salt & pepper to taste |
1 cup oil | |
2 medium egg plants, cubed but not peeled
4 cloves garlic, peeled & crushed
4 red capsicum, trimmed & sliced
Place onions in the Kambrook Essentials Slow Cooker first then add remaining ingredients. Cover and cook 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.
SCALLOPED POTATOES - Serves 8
IRISH STEW - Serves 12
2kg lamb neck chops | 1 kg potatoes, peeled & sliced |
500g onions, peeled & sliced | Salt & pepper, to taste |
3 cups water | ¼ teaspoon dried herbs |
2 bay leaves | |
Trim any excess fat from chops. Place onions, potatoes then chops into Kambrook Essentials Slow Cooker, then add remaining ingredients. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. The starch form the potatoes should make this stew thick and creamy.
Place all the mushroom sauce ingredients except sour cream into Kambrook Essentials Slow Cooker and stir to combine. Mix all ingredients for meatballs together in a bowl and shape into walnut size balls. Fry meatballs in a pan then add to sauce in the Kambrook Essentials 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.
Place bay leaves, onion, orange peel, cloves and water in Kambrook Essentials Slow Cooker and mix well. Add corned beef with the fat side facing upwards. Cover and cook on LOW for 10-12 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 and blended. Spoon glaze over the corned beef. Bake in a pre-heated oven at 200ºC for 20-30 minutes, basting occasionally with glaze. Serve hot or cold.
12 slices bacon, trimmed
4 onions, peeled & thinly sliced Salt, pepper & paprika to taste 2 cups grated Cheddar cheese
2 x 285g cans cream of asparagus or mushroom soup 16-20 medium potatoes, peeled & thinly sliced
Cut 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 are used. Gently pour the undiluted soup over the top. Sprinkle with paprika, cover and cook on LOW for 9-10 hours, or HIGH for
