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Recipes - Meat
Method:
1Put the gammon in the Cooking Pot, cover with cold water (1.5L
should be sufficient to submerge the joint) and bring to the boil.
2Drain and rinse the joint.
3Place the gammon joint back into the Cooking Pot and fill the
Cooking Pot with boiling water to roughly 2/3 the depth of the joint..
4Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.
5Cook for approximately 5-7 hours on the Medium setting.
6Drain and cool slightly before removing the skin.
7Allow to cool. Wrap tightly in kitchen foil.
8Place in the refrigerator until well chilled. Coat fat with toasted
breadcrumbs before serving.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot. The joint must not stick out above the rim. The shape
of the meat is just as important as the weight.
Ingredients:
•1kg (max) gammon joint
•Breadcrumbs (to coat)
Boiled hamMethod:
1Coat the pork in the flour and salt.
2In the Cooking Pot, heat the oil and sear the meat.
3Add the onions and fry until soft.
4Stir in the curry powder and paprika. Stir well and cook for a few
minutes.
5Add the remaining ingredients and bring to a simmer.
6Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
7Cook for approximately 4-7 hours on the Medium setting.
8Remove the bay leaves before serving.
Ingredients:
•1.25kg lean pork, cubed
•50g flour
•1tsp salt
•3tbsp vegetable oil
•1 large onion, chopped
•11
/
2tsp curry powder
•11
/
2tsp paprika
•400ml chicken stock
•2tbsp mango chutney
•2tsp worcestershire sauce
•225g tinned pineapple cubes,
with juice
•2 bay leaves
Pork and pineapple curry48701 new_Layout 1 25/04/2012 16:40 Page 17