48795 MUK Rev1 4/6/08 15:11 Page 17
Sausage Pot
| 4.5 litres |
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Oil | 3 tbsp |
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Sausage | 1.5kg |
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Onions, finely chopped | 2 large |
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Carrots, thinly sliced | 4 |
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Leek, sliced | 2 |
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Flour | 5 tbsp |
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Beef stock | 1 litre |
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Chutney | 5 tbsp |
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Worcestershire sauce | 3 tbsp |
Salt and freshly ground black pepper
Method
In a pan, quickly brown the sausages on all sides in the oil. Add the onions, carrots and leeks and gently saute until softened, but not browned. Stir in the flour and cook on a low heat until the oil is absorbed. Slowly add the stock, and bring to the boil, stirring continuously until thickened. Stir in the chutney, worcestershire sauce and seasoning. Transfer all ingredients to the ceramic pot and place into the slow cooker base. Cover with the lid and cook for approximately 5 - 8 hours. If the sausages contain a lot of fat, any excess can be removed from the surface of the finished dish with kitchen paper.
Vegetarian curry
| 4.5 litres |
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Cooking oil | 5 tbsp |
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Onions, chopped | 4 large |
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Cloves garlic, crushed | 2 |
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Curry powder | 5 tsp |
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Lentils | 600g |
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White stock | 2 litre |
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Lemon juice | 3 tsp |
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Salt and freshly ground black pepper | |
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Carrots, diced | 4 |
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Apple, peeled, cored and chopped | |
| 2 |
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Sultanas | 125g |
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Method
Heat the oil in a pan. Saute the onion, carrots and garlic lightly. Add the curry powder. Cook gently for one minute. Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the boil and continue to boil for 3 minutes. Transfer all ingredients to the ceramic pot and place into the slow cooker base. Stir in the apples and sultanas. Place the lid on the slow cooker. Cook for approximately 5 - 8 hours. Ensure that the vegetables are immersed during cooking.
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