Kenwood CP665 manual beef in beer, bolognaise sauce, coq au vin

beef in beer

600g/1lb 5 oz lean casserole steak cut into 1 in/2.5cm cubes

2 medium potatoes, each cut into 8 pieces

1 large onion, cut into eight pieces

2-3 carrots, cut into 2cm/3⁄4 in thick pieces

300ml/101⁄2 fl oz beer 200ml/7 fl oz beef stock

20ml/1 tbsp fresh parsley, chopped 25g/1 oz bunch of thyme, stalks removed

20-30ml/1-2 tbsp cornflour salt and pepper

Place all the ingredients into the cooking pot then cook on High for approximately 4 hours or Low for approximately 6 hours. Mix the cornflour with a little cold water to form a smooth paste. Remove the lid and add the mixture to the cooking pot and stir well. Re-cover and cook for additional time until the juices are bubbling and slightly thickened.

bolognaise sauce

Use as a base for Spaghetti Bolognaise or Lasagne

15ml/1 tbsp oil

1 large onion, chopped

5 rashers streaky bacon, chopped 650g/1 lb 7 oz lean minced beef 1 x 454g tin chopped tomatoes

1 clove garlic, peeled and crushed

1 level tbsp/15ml tomato puree or to taste

salt and pepper

150g/5 oz mushrooms, finely chopped

Heat the oil in a large frying pan and fry the onion until golden brown and then transfer to the cooking pot. Add the bacon to the frying pan and fry that off and add to the cooking pot. Fry the meat until browned, add the chopped tomatoes and bring the mixture to the boil and then transfer to the cooking pot. Place the remaining ingredients in the cooking pot. Cook on High for approximately 3 - 4 hours or Low for approximately 6 hours

coq au vin

150g/5 oz bacon, diced 1 large onion, chopped 1 clove garlic crushed 300g/10 oz button mushrooms, thickly sliced

4 boneless chicken breasts 275ml/10 fl oz red wine 375ml/13 fl oz hot chicken stock salt and pepper

cornflour (optional)

Place all the ingredients into the curry cooker. Cover and cook on High for 3 – 4 hours or Low for approximately 6 hours.

If desired, thicken the juices with some cornflour mixed to a smooth paste with water. Remove the lid and add the mixture to the cooking pot and stir well (if necessary remove the chicken breasts and keep warm whilst adding the cornflour). Re-cover and cook for additional time until the juices are bubbling and slightly thickened.

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