RECIPES

GLAZED CORNED BEEF

Serves 6-8

2 bay leaves

1 medium onion, peeled and sliced

2 strips orange peel

6 cups/1½ litres water 1½-2 kg corned beef 8-10 whole cloves

Glaze:

1⁄3 cup orange juice

1⁄3 cup honey

1½ tablespoons Dijon mustard

Place bay leaves, onion, orange peel and water into the removable crockery bowl and mix well. Add corned beef with the fat side facing upwards. Cover with lid and cook on LOW setting for 6-8 hours or HIGH setting for 3-4 hours or AUTO setting for 4-5 hours or until tender. Remove meat from the liquid. Score (cut) the top of the corned beef in criss-cross diamond or triangle shapes. Insert cloves into the centre of each diamond if desired. Place corned beef on oven proof platter. Mix the glaze ingredients together until smooth then spoon over the corned beef. Bake in a preheated oven at 200ºC for 20-30 minutes, basting occasionally with glaze. Serve hot or cold.

RATATOUILLE

Serves 6-8

3 medium onions, peeled and sliced

1 medium eggplant, trimmed and cubed

4 large zucchini, trimmed and sliced

3 red capsicum, trimmed and sliced

6 tomatoes, sliced

3 cloves garlic, peeled and crushed Salt and pepper, to taste

¾ cup/190ml oil

Place onions into the removable crockery bowl then add remaining ingredients. Cover with lid and cook on LOW setting for 6-8 hours or AUTO setting for 4-5 hours. The vegetables should be soft but not mushy. Serve Ratatouille hot or cold, as a filling for crêpes 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 6-8

8 slices bacon, trimmed

12-14 medium potatoes, peeled and thinly sliced

3 medium onions, peeled and thinly sliced Salt, pepper and paprika, to taste

1½ cups grated Cheddar cheese

2 x 285g cans cream of asparagus or mushroom soup

Cut bacon into small pieces. Place a quarter of the bacon, potato and onion into the removable crockery bowl. 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 of the ingredients. Sprinkle with paprika, cover with lid and cook on LOW setting for 6-8 hours or HIGH setting for 3-4 hours or AUTO setting for 4-5 hours.

NOTE: All recipes use Australian Standard measuring cups and spoons.

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Kambrook KSC450 manual Glazed Corned Beef, Ratatouille, ¾ cup/190ml oil, Scalloped Potatoes
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KSC450 specifications

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