RECIPES
IRISH STEW
Serves
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
COQ AU VIN
Serves
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
BEEF CURRY
Serves
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
NOTE: All recipes use Australian Standard measuring cups and spoons.
12
KSC650_IB_FA.indd 12 | 4/3/09 3:43:39 PM |