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Recipes - Meat
Boiled ham
Ingredients:
•1.8kg (max) gammon joint
Sausage pot
Ingredients:
•1tbsp oil
•1.5kg sausages
•3 large onion, finley chopped
•5 carrots, thinly sliced
•3 leeks, sliced
•1.5L beef stock
•6tbsp chutney
•5tbsp worcestershire sauce
•salt and pepper
Method:
1Put the gammon in the Cooking Pot, cover with cold water (1.5L should be sufficient to submerge the joint) and bring to the boil.
2Drain and rinse the joint.
3Place the gammon joint back into the Cooking Pot and fill the Cooking Pot with boiling water to roughly cover the joint.
4Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.
5Cook for approximately
IMPORTANT: When buying a joint of meat, ensure it will fit into the Cooking Pot. The joint must not stick out above the rim. The shape of the meat is just as important as the weight.
Method:
1In the Cooking Pot, quickly sear the sausages on the hob on all sides in the oil.
2Add the onions, carrots and leeks and gently saute until softened, but not browned.
3Stir in the flour and cook on a low heat until the oil is absorbed.
4Slowly add the stock and bring to the boil, stirring continuously until thickened.
5Stir in the chutney, worcestershire sauce and seasoning.
6Add the remaining ingredients and bring to a simmer.
7Transfer the Cooking Pot into the Base Unit, cover with the Glass Lid.
8Cook for approximately
If the sausages contain a lot of fat, any excess can be removed from the surface of the finished dish with kitchen paper.
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