Recipes.
Tomato Soup | Serves 6 |
1kg tomatoes, fresh or canned, roughly chopped 4 cups beef stock
1 small onion, peeled and chopped
3 tablespoons sugar
1/2 teaspoon basil
1 tablespoon Worcestershire sauce fresh ground pepper to taste
1/2 cup cream
1.Place all ingredients except cream into the Slow Cooker.
2.Cover and cook on High for 4 - 5 hours.
3.Allow to cool, then puree in a food processor or blender.
4.Return soup to the Slow Cooker and reheat on High for 1 - 2 hours.
5.Stir through cream prior to serving.
Note: If you prefer a thicker soup, blend 1 tablespoon of cornflour with 1/4 cup water. Stir through soup before adding cream and cook on High until thickened.
Note: Stock cubes or powered stock dissolved in water can be used in place of stock.
Beef Stock | Makes 8 cups |
1.5kg beef bones
1 celery stalk, sliced
1 parsnip, peeled and sliced
4 peppercorns
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced bouquet garni
6 cups water
1.Ask your butcher to crack the bones. Remove any large pieces of meat and chop finely.
2.Wash the bones and place into the Slow Cooker with the chopped meat, vegetables, bouquet garni and remaining ingredients.
3.Cover and cook on High for 4 - 6 hours.
4.Strain and allow to cool. Skim off any solidified fat. Use as desired.
Note: Bouquet Garni – This is a French cookery term, and means a bunch of herbs consisting of a bay leaf, sprig of thyme, tarragon, chervil (or other fresh herbs available), 3 or 4 parsley sprigs, half a carrot and a small stick of celery, tied together. You can make a few and keep them in the refrigerator ready to add flavour to stocks, stews and casseroles. A bouquet is easier to remove from the finished dish than stray leaves.
Chicken Stock | Makes 8 cups |
Raw or cooked chicken carcass, skin, chicken pieces (such as wings, backs, etc)
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly sliced
1 celery stalk, sliced fresh thyme
1 bay leaf
6 cups water
1.Place all ingredients into the Slow Cooker. Cover and cook on High for 4 - 6 hours.
2.Strain and allow to cool. Skim off any solidified fat. Use as desired.
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