Suggested Vegetables;
2 - 3 sticks celery, washed and chopped
1 large onion, peeled and sliced
2 - 3 carrots, peeled and sliced
1/2 swede, peeled and diced
(approx. 1 - 1 1/2 cm cubes)
1 potato, peeled and diced
(approx. 1 - 1 1/2 cm cubes)
50g / 2oz butter
50g / 2oz plain flour
400g / 16oz canned chopped tomatoes
1 1/2 pints / 750mls hot chicken stock
1 bay leaf
1 bouquet garni
1/2 tsp dried mixed herbs (optional)
salt and white pepper
Note:-
The total weight of the prepared vegetables should
be approx. 900g / 2lb. Any winter root vegetables
may be used and the proportions of each may be
varied according to taste provided the total
prepared weight remains around 900g / 2lb.
Cookware
Large microwave proof bowl e.g covered with a
plate. Place on turntable.
Method
1. Melt the butter in a large microwave proof bowl on
'High' for 30 seconds. Add the prepared
vegetables and mix well, so all vegetables are
coated with butter. Stir in the flour and mix well so
vegetables are evenly coated with flour. Stir in the
tomatoes, seasoning and stock - stir well.
2. Cover the bowl with microwave proof plate (to act
as a lid). Place on turntable. Cook using 2 Stage
Slow Cook - Slow Cook High for 40 minutes,
followed by Slow Cook Low for 5 - 8 hours.
3. After stage 1 you may stir the soup, but this is not
essential. Recover the dish and return to the oven.
4. After cooking stir well and remove bouquet garni
and bay leaf before serving.
Winter Vegetable Soup
(Serves 6 - 8)
SLOW COOKING RECIPES (CONT.)
Basic Beef Casserole
(Serves 3 - 4)
Ingredients
350g / 3/4lb braising steak, cubed
40g / 1 1/2oz seasoned flour
(seasoned with an oxo cube, salt and pepper)
1 onion, peeled and sliced
1 carrot, peeled and sliced
400g / 16oz canned chopped tomatoes
1/2 pint hot beef stock
(or 1/4pint beef stock +1/4pint red wine)
1 tblsp / 15mls tomato puree
1 bouquet garni
1 bay leaf
salt and pepper to taste
Cookware
Large microwave proof casserole dish with lid, or a
bowl covered with a plate. Place on turntable.
Method
1. Toss the beef in the seasoned flour until well
covered.
2. Place all the ingredients into a large microwave
proof casserole dish or large bowl, stir well
and cover with lid. Cook using 2 Stage Slow Cook
- Slow Cook High for 40 minutes, followed by Slow
Cook Low for 5 - 8 hours.
3. After stage 1 you may stir the casserole, but this is
not essential.Recover the dish and return to the
oven.
4. After cooking stir well and remove bouquet garni
and bay leaf before serving.
