Breville SLC80 manual Beef, pork, veal and lamb Vegetarian, Chilli Con Carne, Or until tender

Beef, pork, veal and lamb continued

Vegetarian

Lamb shanks with red lentils 6

1 cup/200g red lentils

2 cups beef stock

2 tablespoons oil

6 large French-cut lamb shanks, trimmed of fat 1 large onion, sliced

4 garlic cloves, crushed

11⁄2 tablespoons Vindaloo curry paste

1 x 750ml Italian-style tomato cooking sauce

2 tablespoons lemon juice

1.Place lentils and stock into removable crockery pot. Cover with lid and cook on High 1-11⁄2hours

or until tender.

2.Heat oil in a non-stick pan. Add the shanks two

at a time and cook over medium heat until well browned. Drain on paper towel.

3.Add onion to the non-stick pan, cook until golden brown. Stir in garlic and curry paste, cook for

1 minute. Gradually stir tomato puree into onion mixture, cook until just warmed.

4.Place lamb shanks and tomato mixture into the removable crockery pot with lentils. Cover with lid and cook on Low 8-10 hours or High 4-6 hours.

5.Stir in the lemon juice just prior to serving.

6.Serve hot accompanied with pita bread, mango chutney and tomato and onion salad.

Chilli Con Carne 8

2 tablespoons oil

2 kg premium beef mince

1⁄4 cup pre-packaged Chilli Con Carne seasoning mix 1 tablespoon fresh minced garlic

3 cups beef stock

1⁄3 cup tomato paste

11⁄2 cup red wine

2 x 420g cans Mexican chilli beans Sour cream, for serving

1.Heat oil in a non-stick pan. Add beef mince in batches and cook over a medium heat until well browned.

2.Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undrained beans into the removable crockery pot. Cover with lid and cook on low 8-9 hours.

3.Spoon Chilli Con Carne into serving bowls, top with sour cream if desired.

4.Serve hot accompanied with potato wedges and avocado salad.

Chilli bean and
	8-10
vegetable combo

1⁄ 3 cup olive oil

400g baby eggplant, thickly sliced

2 large onions, chopped

6 garlic cloves, crushed

2 large red capsicum, chopped

1 x 750ml Italian-style tomato cooking sauce

1⁄2 teaspoon cayenne pepper

2 small red chillies, finely sliced

400g zucchini, sliced

300g kumera, peeled and cubed

1 x 420g can chick peas, drained and rinsed

1 x 750g can red kidney beans, drained and rinsed

1⁄ 2 cup fresh parsley, chopped

1.Heat half the oil in a non-stick pan. Add eggplant in batches and cook over medium heat until golden brown. Remove from pan and place in the removable crockery pot.

2.Heat remaining oil in non-stick pan, add onion, garlic and capsicum and cook until onion softens. Add tomatoes, cayenne pepper and chillies. Cook for 1 minute.

3.Place tomato mixture, zucchini, kumera, chick peas, kidney beans and parsley into the removable crockery pot. Cover and cook on Low 5-6 hours or High 2-3 hours.

4.Serve hot with crusty bread rolls.

Curried pumpkin with spinach 8

2 tablespoon oil

2 medium onions, sliced

4 garlic cloves, crushed

3 teaspoons fresh ginger, grated

3 small green chillies, finely sliced

11⁄2 teaspoons ground coriander

11⁄2 teaspoons ground cumin

11⁄2 teaspoons brown mustard seeds

11⁄2 teaspoons ground turmeric

2 cups coconut milk powder

2 cups boiling water

1kg pumpkin, peeled and chopped 10 English spinach leaves, shredded 10 curry leaves, torn

Toasted flaked almonds, for serving

1.Heat oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Stir in garlic, ginger, chillies, coriander, cumin, mustard seeds and turmeric. Cook for 1 minute.

2.Pour blended coconut milk powder and water into the non-stick pan. Stir over a medium heat until all ingredients are well combined.

3.Place pumpkin in the removable crockery pot. Add the coconut milk mixture. Cover with lid and cook on Low 5-6 hours or High 3-4 hours.

4.Add spinach, curry leaves and kaffir leaves 1⁄2 hour before end of cooking. Stir well. Replace lid and continue cooking until spinach is soft.

5.Serve hot topped with flaked almonds and accompanied with Lebanese bread and salad of your choice.

R12 R13