48795 MUK Rev1 4/6/08 15:11 Page 16
Irish stew
| 4.5 litres |
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Lamb chops | 8 |
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Onions, sliced | 4 large |
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Mixed herbs | 3 tsp |
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Large parsnip | 2 |
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Carrots, thickly sliced | 1 kg |
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Potatoes, quartered | 1.5 kg |
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Hot vegetable stock | 1 litre |
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Leeks, sliced | 3 |
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Method
Remove any excess fat from the chops and then place in a pan with the onions. Brown chops on each side. Sprinkle over the mixed herbs. Add parsnip, carrots, potatoes, leeks and pour over the stock. Bring to a simmer. Transfer all the ingredients to the ceramic pot and place into the base unit. Place the lid onto the ceramic pot. Cook for approximately 5 - 8 hours.
Lamb with lentils
| 4.5 litres |
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Carrots, sliced | 800g |
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Parsnips, sliced | 225g |
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Cloves garlic, crushed | 2 |
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Bay leaf | 2 |
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Orange lentils, soaked for 1 hour |
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| 250g |
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Salt and freshly ground black pepper | |
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Red wine | 400ml |
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Lamb leg fillet cubed | 1.5kg |
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Soy sauce | 4 tbsp |
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Button mushrooms | 300g |
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Parsley sprigs to garnish |
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Method
Place the carrots, parsnips, garlic, bay leaf and drained lentils in the ceramic pot and season with salt and pepper. Pour in the wine after bringing to simmering point in a pan. Brush the meat all over with the soy sauce and sprinkle with salt and pepper. Place on top of the vegetables. Place the ceramic pot into the slow cooker base and replace the lid. Cook for approximately 6 - 8 hours. Add the mushrooms for the last 30 minutes. Discard the bay leaf. Garnish with parsley and serve with a crisp green salad.
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