48795 MUK Rev1 4/6/08 15:11 Page 15
Pork and pineapple curry
| 4.5 litres |
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Lean pork, cubed | 2kg |
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Flour | 100g |
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Salt | 2 tsp |
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Oil | 3 tbsp |
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Onions, chopped | 2 large |
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Curry powder | 3 tsp |
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Paprika | 2 tsp |
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Chicken stock | 1 litre |
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Mango chutney | 3 tbsp |
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Worcester sauce | 3 tsp |
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Can pineapple cubes, with juice 400g | |
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Bay leaves | 4 |
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Method
Toss the pork in the flour and salt. In a pan, heat the oil and brown the meat. Add the onions and fry until soft. Stir in the curry powder and paprika. Stir well and cook for a few minutes. Add the remaining ingredients, bring to a simmer and transfer to the crock pot. Place the crock pot into the base unit. Cook for approximately 4 - 7 hours. Remove the bay leaves before serving.
Boiled ham
Gammon joint
4.5 litre slow cooker up to 1.5 kg
Method
Put the gammon in a pan, cover with cold water and bring to the boil, drain and rinse. Place in the crock pot and cover with boiling water. Place the ceramic pot in the slow cooker base unit and cover with the lid. Cook for approximately
IMPORTANT: When buying a joint of meat, make sure that it will fit the size of the slow crock pot. It should fit into the crock pot so that when it is covered with liquid, it will still be 2.5cm below the rim of the pot. The joint must not stick out above the rim and there should be enough room to cover the meat with water. The shape of the meat is just as important as the weight.
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