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1. De vis aan beide zijden bestrooien met zout en peper en in Crock-Pot® slowcooker leggen. De bovenkant van de vis
met kruiden en plakjes citroen bedekken en ook wat citroenplakjes onder de vis plaatsen.
2. Afdekken en op hoog bereiden gedurende ongeveer 30-40 minuten, of totdat de vis niet meer doorschijnend is.
Bereidingstijden variëren afhankelijk van de dikte van de vis.
3. De citroenplakjes verwijderen en bedekken met salsa of tapenade.
BEEF BOURGUIGNON Voor 3–4 personen
Bloem
Zeezout en peper
700 g runderlap, gesneden in blokjes van 2,5 cm
1½ grote wortels, geschild en in plakjes
½ middelgrote ui, in plakjes
3 repen gekookt spek, gesneden in stukjes van 2,5 cm
150 ml runderbouillon
240 ml rode wijn of bourgogne
7-8 g tomatenpuree
1 knoflooktenen, fijngemalen
1½ takjes verse tijm, met stengels
1 laurierblaadje
225 g verse champignons, in plakjes
1. Het rundvlees bedekken met bloem, vermengd met zout en peper. Aanbraden in een braadpan op het fornuis
(optioneel).
2. Leg het vlees in Crock-Pot® slowcooker en voeg de overige ingrediënten toe.
3. Afdekken en op laag koken gedurende 8-10 uur of op hoog gedurende 6 uur, of totdat het vlees mals is.
GEGRILDE KIP MET CITROENGRAS Voor 4–6 personen
1.5 kg braadkip
1 kleine ui
Boter
Sap van een citroen
2.5 g zeezout
15 g verse peterselie
5 g gedroogde tijm
Snufje paprikapoeder
100 ml water of bouillon
1. Doe de ui in de holte van de kip en wrijf het vel in met boter. Doe de kip in Crock-Pot® slowcooker.
2. Citroensap over de kip uitknijpen en bestrooien met de overige kruiden. Afdekken en op laag koken gedurende 8-10
uur of op hoog gedurende 4 uur.
KIP CACCIATORE Voor 2–4 personen
1–1½ uien, in dunne plakjes
500 g kippenvlees (filet of dijen), zonder vel
200 g blik pruimtomaten, in blokjes
2 knoflooktenen, fijngemalen
200 ml droge witte wijn of bouillon
15 g kappertjes
10 kalamataolijven, grofgehakt
½ bosje verse peterselie of basilicum, met steel en grofgehakt
Zeezout en peper
Gekookte pasta
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