RECIPES

IRISH STEW

Serves 8-10

2½kg lamb neck chops

4 medium onions, peeled and sliced 1½kg potatoes, peeled and sliced Salt and pepper, to taste

5 cups/1¼ litres water

1 teaspoon dried herbs

3 bay leaves

Trim any excess fat from chops. Place onions, potatoes and chops into the removable crockery bowl, then add remaining ingredients. 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.

COQ AU VIN

Serves 8-10

2½kg chicken pieces

6 slices bacon, trimmed and diced

8 small onions, peeled and sliced

8 small onions, peeled and quartered

500g mushrooms

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

2 teaspoons dried thyme

16 small potatoes, scrubbed and halved

2 cups/500ml red wine

5 cups/1½ litres chicken stock Finely chopped parsley

Fry the chicken pieces in a large pan until well browned well on all sides – remove chicken and set aside. Use the same pan to brown the bacon and sliced onions, drain off excess fat and set aside with chicken. Place the quartered onions, mushrooms and garlic into the removable crockery bowl. Add the chicken, bacon and sliced onions, salt and pepper to taste, thyme, potatoes, wine and stock. 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. Serve garnished with chopped parsley.

BEEF CURRY

Serves 8-10

2½kg blade or chuck steak

½cup/75g flour

½cup/125ml vegetable oil

2 large onions, peeled and finely chopped

8 cloves garlic, peeled and crushed

2 small pieces fresh ginger, peeled and grated

1 teaspoon ground chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

1 teaspoon salt

2 tablespoons vinegar

2 x 425g cans whole or crushed tomatoes

2 strips lemon rind

8 cups/2 litres beef stock

Cut steak into 2.5cm cubes, toss in the flour. Heat the oil in a frypan, add the meat and lightly brown, remove meat and place into the removable crockery bowl. Add onions, garlic and ginger to the pan, cook for 5 minutes then place into the removable crockery bowl with remaining ingredients. Stir well, 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. Serve with fluffy steamed rice.

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

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Kambrook KSC650 Irish Stew, Serves ½kg lamb neck chops, Cups/1¼ litres water Teaspoon dried herbs Bay leaves, Coq Au Vin
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KSC650 specifications

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