Sunbeam HP5520 manual Pork with Prunes and Apricots, Dhal

Recipes continued

Pork with Prunes and Apricots

Serves 6

1.2kg roast leg pork

1 tablespoon olive oil

2 onions, cut into wedges

3 cloves garlic, crushed

2 teaspoons ground cumin

2 teaspoons ground coriander ¹/³ cup orange juice

¹/³ cup tomato passata ½ cup chicken stock

1 tablespoon tomato paste

150g pitted prunes

100g dried apricots

1.Place pork into slow cooker. Heat oil in a large non-stick frying pan. Cook onions for 2-3 minutes or until softened. Add garlic, cumin and coriander and cook, stirring for 30 seconds.

2.Add to slow cooker with remaining ingredients. Cover and cook on HIGH 4 hours or LOW 6-8 hours.

3.Transfer pork to a plate, cover with foil and stand for 10 minutes before slicing.

4.Serve pork with sauce and steamed cous cous.

Dhal

Serves 6-8

2 tablespoons vegetable oil

2 medium onions, finely chopped

2 cloves garlic, crushed

1 tablespoon ground cumin

1 teaspoon cumin seeds

2 teaspoons black mustard seeds

¼cup tomato paste 4 cups red lentils

2 cups vegetable stock

4 ½ cups water

2 x 400g can chopped tomatoes

3 baby eggplants, roughly chopped salt to taste

1.In a large frying pan, heat oil over medium heat. Add onion and garlic and cook, for 2-3 minutes or until onion is softened.

2.Add dried spices and cook a further 1 minute, or until spices are fragrant. Stir through tomato paste and cook for 2 minutes. Place in slow cooker.

3.Rinse lentils in water, until water runs clear. Put in slow cooker with remaining ingredients, except salt and stir well to combine all ingredients.

4.Cook on HIGH 1-2 hours or LOW 4-5 hours.

5.Season to taste, serve hot.

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