16
IMPORTANT
When buying a joint of meat, make
sure that it will fit the size of the
slow cooker crock pot. It should fit
into the crock pot so that when it is
covered with liquid it will still be 2.5
cm below the rim of the pot. The
joint must not stick out above the
rim and there should be enough
room to cover the meat with water.
The shape of the meat is just as
important as the weight.
Irish stew
8 lamb chops
4 onions, sliced
3 tsp mixed herbs
2 large parsnips
1 kg carrots, thickly sliced
1.5 kg potatoes quartered
1 litre hot vegetable stock
3 leeks, sliced
Remove any excess fat from the
chops and then place in a pan with
the onions. Brown chops on both
sides. Sprinkle over the mixed
herbs. Add parsnips, carrots,
potatoes, leeks and pour over the
stock. Bring to a simmer. Transfer all
the ingredients to the crock pot and
place into the slow cooker base.
Place the lid onto the crock pot.
Cook for approx. 5-8 hours.
Lamb with lentils
800g carrots, sliced
225g parsnips, sliced
2 cloves garlic, crushed
2 bay leaves
250g orange lentils, soaked for
1 hour
Salt and freshly ground black pepper
400ml red wine
1.5 kg lamb leg fillet cubed
4tbsp soy sauce
300g button mushrooms
parsley sprigs to garnish
Place the carrots, parsnips garlic,
bay leaf and drained lentils in the
slow crock pot and season with salt
and pepper, Pour in the wine after
bringing to simmering point in a
pan. Brush the meat all over with
the soy sauce and sprinkle with salt
and pepper. Place on top of the
vegetables. Place the crock pot into
the slow cooker base and replace
the lid. Cook for approx. 6-8 hours.
Add the mushrooms for the last 30
minutes. Discard the bay leaf.
Garnish with parsley and serve with
a crisp green salad.
Sausage pot
3 tbsp oil
1.5kg sausage
2 large onions, finely chopped
4 carrots, thinly sliced
2 leeks, sliced
5 tbsp flour
1 litre beef stock
5 tbsp chutney
3 tbsp worcestershire sauce
Salt and freshly ground black pepper
