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Recipes - Soup
Minestrone soup
Ingredients:
| 3.5L | 6.0L |
|
• | 30g | 55g | Butter |
• | 60g | 120g | Streaky bacon, chopped |
• | 1 large | 2 large | Onion(s), chopped |
• | 1 | 2 | Garlic clove(s), crushed |
• | 3 | 5 | Celery sticks, chopped |
• | 300g | 600g | Potatoes, peeled and cubed |
• | 2 medium | 3 medium | Carrots, peeled and diced |
• | 3 | 5 | Cabbage leaves, shredded |
• | 3 medium | 5 medium | Tomatoes, skinned and |
|
|
| chopped |
• | 1.25L | 2.25L | Chicken stock |
• 11/2tbsp | 3tbsp | Tomato puree | |
• 11/2tsp | 3tsp | Worcestershire sauce | |
• 11/2tbsp | 2tbsp | Parsley, chopped | |
• | 75g | 200g | Pasta shells |
• | 3tbsp | Parmesan cheese | |
•Salt and pepper to taste
Method:
1Melt the butter and fry the bacon and vegetables in a pan until soft.
2Transfer to the Cooking Pot and add the stock.
3Add remaining ingredients except the parsley, pasta shells and parmesan cheese. Stir well.
4Cover with the Glass Lid and cook for approximately
5Add the pasta shells and parsley 45 minutes before serving.
6When cooked, adjust the seasoning if necessary and sprinkle with parmesan cheese just before serving.
Serve with crusty french bread.
Recipes - Meat
New England beef
Ingredients:
| 3.5L | 6.0L |
|
• | 1kg | 1.5kg | Topside beef |
• | 1 | 1 | Bouquet garni |
|
|
| (parsley, thyme and bay leaf) |
• 11/2tsp | 2tsp | Black peppercorns | |
• | 8 | 10 | Shallots |
• | 400g | 550g | Carrots sliced |
• | 200g | 300g | Swede, diced |
•Boiling water (enough to cover the vegetables)
Method:
1Brown the beef joint to seal in the juices.
2Place the vegetables in the bottom of the Cooking Pot. Place the joint on top of the vegetables.
3Add enough boiling water to cover the vegetables.
4Season well and cover with the Glass Lid.
5Cook for approximately
6Take the joint out of the Slow Cooker with a slotted spoon and allow to cool for 10 minutes. The cooking liquid can be thickened with corn flour to make a gravy.
IMPORTANT: When buying a joint of meat, make sure that it will fit in the Cooking Pot, so that with liquid, it will still be 2.5cm below the rim when it is covered.
The shape of the meat is just as important as the weight.
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