Breville | SLC80 | Operating instructions | Breville SLC80 Operating instructions

Avance
Programmable Meal Maker
Instructions for use
Includes recipes
Model SLC80
Contents
Page
2
Introduction
3
Breville recommends safety first
4
Know your Breville Avance Programmable Meal Maker
6
Operating your Breville Avance Programmable Meal Maker
7
Using the programmable temperature control settings
8
Congratulations
A beginner’s guide to slow cooking
10
on the purchase of your new Breville Avance Programmable Meal Maker.
Hints and tips
13
Care and cleaning
14
Recipes
R2
Breville recommends safety first
We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you,
our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any
electrical appliance and adhere to the following precautions:
Important safeguards for all electrical
appliances
• Any maintenance other than cleaning should be
performed at an authorised Breville Service Centre.
• Fully unwind the cord before use.
Important safeguards for your Breville Avance Programmable
Meal Maker.
• To protect against electric shock, do not immerse
cord, plug or stainless steel housing in water or any
other liquid.
• This appliance is for household use only. Do not use
this appliance for anything other than its intended
use. Do not use in moving vehicles or boats. Do not
use outdoors.
• Carefully read all instructions before operating and
save for future reference.
• Remove any promotional stickers or labels before
using the Meal Maker for the first time.
• Do not place the Meal Maker near the edge of a
bench or table during operation. Ensure the surface
is level, clean and free of water etc.
• Do not place the Meal Maker on or near a hot gas
or electric burner, or where it could touch a heated
oven. Use the Meal Maker well away from walls.
• When using the Meal Maker, provide adequate
space above and on all sides for air circulation.
• Always ensure the Meal Maker is properly
assembled before use.
• Never plug in or switch on the Meal Maker without
having the removable crockery bowl placed inside
the stainless steel housing.
• Use only the removable crockery bowl supplied. Do
not use any other bowl inside the stainless steel
housing.
• Do not place food or liquid in the stainless steel
housing. Only the removable crockery bowl is
designed to contain food or liquid.
• Never operate the Meal Maker without food and
liquid in the removable crockery bowl.
• Always have the glass lid placed correctly into
position on the removable crockery bowl
throughout operation of the appliance unless stated
in a recipe to have it removed.
4
• Do not touch hot surfaces. Use handles to move the
Meal Maker and dry pot holders or oven mitts to
remove the removable crockery bowl when hot.
• Do not place the removable crockery bowl when
hot on any surface that may be affected by heat.
• Avoid sudden temperature changes. Do not place
frozen or very cold foods into the removable
crockery bowl when it is hot. Do not place
removable crockery bowl when hot into cold water.
• Avoid scalding from escaping steam when removing
the glass lid from the removable crockery bowl
when hot by carefully lifting the lid, angled away
from yourself.
• Do not let the cord hang over the edge of a table
or counter, touch hot surfaces, or become knotted.
• This appliance is not intended for use by young
children or infirm persons without supervision.
• Young children should be supervised to ensure that
they do not play with the appliance.
• It is recommended to inspect the appliance
regularly. Do not use the appliance if power supply
cord, plug or appliance becomes damaged in
anyway. Return the entire appliance to the nearest
authorised Breville service centre for examination
and/or repair.
• The installation of a residual current device (safety
switch) is recommended to provide additional
safety protection when using electrical appliances.
It is advisable that a safety switch with a rated
residual operating current not exceeding 30mA
be installed in the electrical circuit supplying
the appliance. See your electrician for
professional advice.
• Do not allow water from the lid to drip into the
stainless steel housing, only into the removable
crockery bowl.
• Do not place anything, other than the lid, on top of
the Meal Maker when assembled, when in use and
when stored.
• Always switch the Meal Maker off, then switch off
at the power outlet, then unplug and allow to cool,
if appliance is not in use, before cleaning, before
attempting to move the appliance, disassembling,
assembling and when storing the appliance.
• Keep the stainless steel housing, removable
crockery bowl and glass lid clean. Follow the
cleaning instructions provided in this book.
5
Know your Breville Avance Programmable Meal Maker
Operating your Breville Avance Programmable Meal Maker
Before first use
• Before first use remove all promotional stickers and
labels.
Tempered glass ‘Cook ‘n’ Look’ lid
allows you to monitor food
during cooking
‘Cook and Serve’
removable crockery bowl
• Wash the removable crockery bowl and glass lid in
hot, soapy water, rinse and dry thoroughly.
• Ensure the interior of the stainless steel housing is
clean and clear of any debris.
Operating instructions
Brushed stainless steel housing
4.2 litre capacity
• Before placing the removable crockery bowl in the
stainless steel housing, ensure the exterior of the
bowl is clean. This will ensure proper contact with
the inner cooking surface.
• Place the prepared food into the removable
crockery bowl, ensuring denser foods are spread
evenly across the bottom of the bowl and not
heaped to one side. Place the glass lid into
position.
• Insert the removable crockery bowl into the
stainless steel housing.
• Plug the Meal Maker into a 230/240V power outlet
and switch the power on at the power outlet.
Cool touch handles
• Select the required setting using the programme
function buttons (see detailed instructions on
Page 8) or as recommended in the recipe section.
• When cooking is finished and the Keep Warm
function is not required, press the On/Off button
to switch off, switch off at the power outlet and
then unplug.
Wrap around element for even heating
Programme function keys
LED programme and timer display
ALWAYS LIFT AND REMOVE THE GLASS LID CAREFULLY AND ANGLED AWAY FROM YOURSELF TO
AVOID SCALDING FROM ESCAPING STEAM.
6
7
Using the programmable temperature control settings
Switch on
Insert the power plug into the power point and
switch on. Three red dot lights (High, Keep Warm,
Low) will illuminate and flash on the display panel.
On/Off
Press the On/Off button (the 3 red lights will
disappear) and FF will show on the display panel.
High setting
Press the Mode button once (the FF will disappear)
and the red High dot light + 4 (hours) will show on
the display. The up (+) and down (-) buttons can be
used to change the number of hours from 2 up to 12.
The Slow Cooker will then start the cooking
process unless the Mode button is pressed again
for another selection. The time display will decrease
in 1 hour increments.
At the end of the High cooking time, the red
High dot light will go out and the Keep Warm
setting commences. The red Keep Warm dot light
+4 (hours) will show on the display.
Low setting
Press the Mode button twice (the red High dot light
disappears) and the red Low dot light +4 (hours) will
show on the display. The up (+) and down (-) buttons
can be used to change the number of hours from
2 up to 12.
The slow cooker will then start the cooking
process unless the Mode button is pressed again
for another selection. The time display will decrease
in 1 hour increments.
8
At the end of the Low cooking time, the red Low dot
light will go out and the Keep Warm setting
commences. The red Keep Warm dot light +4 (hours)
will show on the display.
Combine setting
Press the Mode button three times (the red Low
dot light disappears) and the red High dot light
+ red Combine dot light + 4 (hours) will show on
the display.
The slow cooker will then start the cooking process
of 4 hours High and 4 hours Low. If you wish to change
these times, follow Steps 2-4 before pressing the
Mode Button for Combine setting. (Note: If the High
cooking time is changed, the Low cooking time will
show the same time. Use the up (+) and down (-)
buttons to select the Low cooking time required.)
The display will show the Combine lights and the
number of hours selected for the High setting. The
time display will decrease in 1 hour increments.
At the end of the High cooking time, the High dot
light will go out and the Low setting commences.
The red Low dot light + number of hours selected
will show on the display.
At the end of the Low cooking time, the Low dot light
will go out and the Keep Warm setting commences.
The red Keep Warm dot light + 4 (hours) will show on
the display.
Low setting
The Low setting gently simmers food for an extended
period of time without overcooking or burning. No
stirring is required when using this setting. This
setting is ideal for soups and dishes high in liquid.
High setting
The High setting is used when cooking dried beans or
pulses and will cook food in half the time required
for the Low setting. Some foods may boil when
cooked on the High setting, so it may be necessary to
add extra liquid. This will depend on the recipe and
the amount of time in which it is cooked. Occasional
stirring of stews and casseroles will improve the
flavour distribution.
Combine setting
This setting is suitable for a variety of recipes. Use a
combination of Low (for gentle simmering and flavour
development) and High (to complete cooking
process).
Keep Warm setting
The Keep Warm setting is used to keep cooked foods
at serving temperature. It is not a cooking setting and
should only be used after first cooking on the Low or
High setting. It is not recommended to keep food on
the Keep Warm setting for more than 4 hours.
Keep Warm setting
The Keep Warm setting cannot be selected, it
automatically commences after the High, Low or
Combine settings are used. The Keep Warm time of
4 hours cannot be altered. To cancel the Keep Warm
setting, press the On/Off button.
9
A beginners guide to slow cooking
In years gone by, food cooked in large pots and
allowed to simmer for hours was full of flavour, moist
and tender. The Breville Avance Programmable Meal
Maker is designed to produce these same results,
whilst leaving you the time to do other things,
making it perfect for today’s busy lifestyles.
Here is a guide to help simplify the process of slow
cooking, allowing you to obtain maximum satisfaction
from your Meal Maker:
It’s all in the timing
Always allow sufficient time for the food to cook.
It is almost impossible to overcook in the Meal Maker
particularly when using the Low setting.
Most of the recipes contained within this book can
be cooked on the High or Low setting, however the
cooking times will vary accordingly. Each recipe will
give specific instructions indicating the appropriate
setting and suggested cooking times.
Adapting cooking times
Your favourite traditional recipes can be adapted
easily by halving the amount of liquid and increasing
the cooking time considerably. The following is a
guide to adjusting your favourite recipes:
Traditional recipe time
Meal Maker recipe time
15-30 minutes
4-6 hours on Low setting
60 minutes
6-8 hours on Low setting
1-3 hours
8-12 hours on Low setting
These times are approximate. Times can vary
depending on ingredients and quantities in recipes.
Reducing Quantities
Preparing meat and poultry
Roasting
Recipes in this instruction booklet have been
developed to take full advantage of the large 4.2 litre
capacity of the Meal Maker. Quantities can be reduced
but the removable crockery bowl should not be less
than half full. Cooking times should be recalculated
and changed accordingly.
Select the leanest cuts when purchasing meat. Trim
the meat or poultry of any visible fat. If possible,
purchase chicken portions without the skin.
Otherwise, the slow cooking process will result in
extra liquid from the fat.
Roasting meats in the Meal Maker creates tender,
flavoursome results that are easy to slice. The long,
slow, covered cooking process breaks down and
softens the connective and muscle tissue within the
meat. Cheaper cuts of meat can be used to provide
perfect results cooked by this method.
High humidity, altitude, cold tap water and
ingredients and minor fluctuations may slightly
affect the cooking times in the Meal Maker.
That’s the idea
Adapting liquid amounts
When food is cooking in your Meal Maker, most
moisture is retained. To allow for this when using
traditional recipes it is advisable to halve the
liquid content.
However, after cooking if the liquid quantity is
excessive, remove the lid and operate the Meal
Maker on the High setting for 30-45 minutes or until
the liquid reduces by the desired amount.
Alternatively, the liquid can be thickened by adding a
mixture of cornflour and water.
Stirring the food
Little or no stirring is required when using the Low
setting. However, occasionally stirring the food when
using the High setting ensures even flavour
distribution.
For casserole-type recipes, cut the meat into cubes,
approximately 2.5cm to 3cm. Slow cooking allows
less tender cuts of meat to be used.
Suitable meat cuts for slow cooking
Beef
Beef chuck, skirt, round steak,
boneless shin (gravy) beef, bone-in shin
(Osso Bucco).
Lamb
Lamb shanks, drumsticks,
(Frenched Shanks) neck chops, best neck
chops, boned out forequarter or shoulder.
Veal
Diced leg, shoulder/forequarter chops
and steaks, neck chops, knuckle
(Osso Bucco).
Meat will not brown during the roasting process, so
for browner results seal in a frypan before roasting.
Whole chickens roasted by this method will release a
large amount of fat and liquid.
The addition of liquid is not required for roasting.
Elevate the meat to be roasted on an inverted,
heatproof saucer or plate. This will assist in keeping
the surface of the meat dry and free from any fat
released throughout the cooking process.
Suitable cuts for roasting
Beef
Blade, rump, rib roast, sirloin,
fresh silverside, topside.
Pork
Leg steaks, diced belly, diced shoulder,
boneless loin chops.
Lamb
Leg, mid loin, rack, crown roast,
shank, shoulder, mini roasts.
Poultry
Skinless pieces (legs, thighs, Maryland).
Veal
Leg, loin, rack, shoulder/forequarter.
Pork
Loin, neck, leg (remove skin and fat),
racks.
Browning before slow cooking
Pre-browning meat and poultry, prior to slow cooking,
seals in the moisture, intensifies the flavour and
provides more tender results, whilst producing richer
flavours in other food, such as onions, capsicums and
leeks. Pre-browning may take a little extra time, and
whilst not strictly necessary, the rewards are evident
in the end results. Use a non-stick pan to reduce the
amount of oil required.
Note
10
11
A beginners guide to slow cooking continued
Hints and tips
Pot roasting
Preparing vegetables
The addition of liquid is required for pot roasting.
Place sufficient liquid into the removable crockery
bowl to cover up to a third of the meat. Meat will not
brown during the pot roasting process. For browner
results, seal in a frypan before pot roasting.
Vegetables should be cut into small even-sized pieces
to ensure more even cooking. Frozen vegetables must
be thawed before adding to other foods cooking in
the Meal Maker.
• Always thaw frozen meat and poultry
before cooking.
Suitable cuts for pot roasting
Beef
Beef topside, blade, silverside roasts,
rolled brisket.
Lamb
Forequarter, shank, shoulder
Veal
Shoulder/forequarter.
Pork
Loin, neck.
When cooking vegetables and meat together in the
Meal Maker, the vegetables cook at a slower rate
than the meat. To gain the best results, position the
vegetables on the base and sides of the Meal Maker
and place the meat on top.
Preparing dried beans and pulses
If time permits, overnight soaking of dried beans and
pulses is preferable. After soaking, drain and place in
the Meal Maker and cover with sufficient water to
reach double their volume. Cook beans on the High
setting for 2-4 hours or until tender. Pre-soaked beans
and pulses will cook a little faster.
Don’ts
• Trim all visible fat from meat or poultry.
• Do not place removable crockery bowl or glass lid
into or under cold water while still hot.
• Meat and poultry require at least 6-7 hours of
cooking on Low setting.
• Do not use the removable crockery bowl or glass
lid if chipped or cracked.
• Ensure that the food or liquid to be cooked fills half
or more of the removable crockery bowl.
• Do not operate the Meal Maker without the
removable crockery bowl in position.
• On completion of cooking, if there is too much
liquid remove the lid, press the Mode button once
for the High setting and cook for 35-40 minutes
until the liquid reduces.
• Do not place the hot removable crockery bowl onto
a wet surface.
• Do not cook with frozen meats or poultry.
Never
Do’s
• Do ensure the removable crockery bowl is at room
temperature when placing into the stainless steel
housing prior to cooking.
• Do avoid extreme temperature changes to the
crockery bowl and glass lid. Handle the removable
crockery bowl and glass lid with care.
• Place water or other liquids into the stainless steel
housing of the Meal Maker.
• Immerse the stainless steel housing, cord or plug of
the Meal Maker in water.
• Touch hot surfaces with bare hands.
• Do use dry oven mitts when lifting the removable
crockery bowl containing hot liquids.
• Do place the removable crockery bowl onto a heat
proof placemat when serving from the bowl at
the table.
ENSURE REMOVABLE CROCKERY BOWL IS CORRECTLY POSITIONED IN THE STAINLESS STEEL
HOUSING BEFORE YOU COMMENCE COOKING.
12
13
Care and cleaning
• Before cleaning, press the On/Off button to switch
‘off’, switch off the Meal Maker at the power outlet
and then unplug.
Breville Customer Service Centre
• Always allow the appliance to cool before cleaning.
• To remove stubborn, cooked-on foods in the
removable crockery bowl, soften by filling with
warm, soapy water and allow to soak for 20-30
minutes. Remove by lightly scrubbing with a soft
nylon kitchen brush.
• The removable crockery bowl and glass lid can be
washed in hot, soapy water using a mild household
detergent. Rinse and dry thoroughly.
• Do not use abrasive cleaners, steel wool, or metal
scouring pads as these can damage the surfaces.
• The removable crockery bowl and glass lid are
dishwasher safe, however care should be taken not
to chip or crack the bowl or lid.
• The stainless steel housing can be wiped over with
a soft, damp cloth and then dried thoroughly.
Australian Customers
New Zealand Customers
Breville Customer Service Centre
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
Customer Service: 1300 139 798
Fax
(02) 9384 9601
Email Customer Service: askus@breville.com.au
Breville Customer Service Centre
Private Bag 94411
Greenmount
Auckland, New Zealand
Customer Service: 09 271 3980
Fax
0800 288 513
Email Customer Service: askus@breville.com.au
✉
☎
✉
☎
www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2004
Due to continual improvements in design or otherwise, the product you
DO NOT IMMERSE STAINLESS STEEL HOUSING OR POWER CORD IN WATER OR ANY OTHER
LIQUID AS THIS MAY CAUSE ELECTROCUTION.
14
purchase may differ slightly from the one illustrated in this booklet.
Model SLC80 Issue 1/04
Recipes
Delicious recipes
Includes instructions for use
Contents
Soups
Creamy tomato
and lentil Soup
8
2 tablespoons olive oil
2 medium Spanish onions, sliced
4 garlic cloves, crushed
3 teaspoons minced chilli
4 cups tomato puree
4 cups beef stock
1
⁄ 2 cup tomato paste
1 1⁄ 2 tablespoons brown sugar
1 1⁄ 2 cups/300g red lentils
1 1⁄ 4 cups/330ml cream
1
⁄ 3 cup sun-dried tomato pesto
Page
Soups
R3
Chicken
R6
Beef, pork, veal and lamb
R8
Vegetarian
R13
Desserts
R15
Accompaniments
R17
Cajun kumera soup
8
2 tablespoons vegetable oil
8 bacon rashers, rind removed and chopped
2 large onions, sliced
1 tablespoon Cajun seasoning
1
⁄ 2 teaspoon fennel seeds
4 garlic cloves, crushed
11⁄ 2 kg kumera, peeled and diced
6 cups chicken stock
1 x 300g can red kidney beans, drained and rinsed
Sour cream, for serving
1. Heat oil in a non-stick pan. Cook onion over a
medium heat until golden brown. Add garlic and
chilli, cook for 1 minute.
1. Heat oil in a non-stick pan. Cook bacon and onion
over a medium heat, until onion softens and is
light golden brown. Add Cajun seasoning, fennel
and garlic, cook for 1 minute.
2. Place onion mixture in the removable crockery pot.
Stir in tomato puree, stock, tomato paste, brown
sugar and lentils.
2. Place kumera into the removable crockery pot. Add
bacon mixture and stock. Cover with lid and cook
on Low 6-8 hours or High 4 hours.
3. Cover with lid and cook on Low 6-8 hours or
High 4 hours.
3. Stir the soup at 1 hour before the end of cooking
to mash the kumera. Stir in the kidney beans.
Replace the lid and continue cooking.
4. Stir in cream 1⁄ 2 hour before end of cooking.
Replace lid and continue cooking.
5. Ladle soup into serving bowls and top each serve
with 2 teaspoons sun-dried tomato pesto.
4. Ladle soup into serving bowls and top each serve
with sour cream if desired. Serve hot.
Serve hot with crusty bread.
Measurements used are Australian Standard Metric Cups and Spoons
R2
R3
Soups continued
Char-grilled capsicum
and gnocchi soup
8
4 red capsicum, quartered
2 yellow capsicum, quartered
1 cup water
2 tablespoons olive oil
1kg chicken tenderloins, diced
2 onions, chopped
4 garlic cloves, crushed
2 tablespoons paprika
2 teaspoons caraway seeds
3 teaspoons cracked black pepper
1
⁄ 4 cup tomato paste
8 cups chicken stock
500g pre-packaged gnocchi
Sour cream, for serving
Chopped parsley, for serving
1. Place capsicum quarters, skin-side up under a hot
grill until the skins blister. When cool peel away
the skin and discard. Process capsicum flesh and
water in a food processor or blender until smooth.
Fiery three bean chowder
8
2 tablespoons oil
2 large onions, chopped
4 garlic cloves, crushed
2 small red chillies, finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1
⁄ 3 cup tomato paste
1 x 400g canned tomatoes, chopped
4 cups vegetable stock
1 x 200g can diced capsicum, drained and rinsed
1 x 420g can corn kernels, drained
1 x 420g can butter beans, drained and rinsed
2 x 440g cans red kidney beans, drained and rinsed
1 x 125g can soya beans, drained and rinsed
Sour cream, for serving
Grated Cheddar cheese, for serving
Chopped Jalapeno peppers, for serving
2. Heat oil in a non-stick pan. Add chicken pieces and
cook over a medium heat until golden browned.
Place chicken into the removable crockery pot.
1. Heat oil in a non-stick pan. Add onion and cook
over a medium heat until soft. Stir in garlic,
chillies, cumin and coriander, cook for 1-2 minutes.
Add tomato paste and half the tomatoes. Stir, over
a medium heat, until warmed.
3. Add onion to the non-stick pan, cook over a
medium heat until soft. Stir in garlic, paprika,
caraway seeds, pepper and tomato paste, cook for
1 minute. Add capsicum mixture and stir until
heated through.
2. Place tomato mixture into the removable crockery
pot. Add remaining tomatoes, stock, capsicums,
corn, butter beans, kidney beans and soya beans.
Cover with lid and cook on Low 6-8 hours or
High 3-4 hours.
4. Pour combined mixture and stock over chicken in
the removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4 hours.
3. Ladle soup into serving bowls. Top each serve
with sour cream, cheese and Jalapeno peppers
if desired. Serve hot.
5. Stir gnocchi into the soup 15-20 minutes before
end of cooking. Replace the lid and continue
cooking until gnocchi has risen to the top of the
soup.
Barley soup with
sugared parsnips
8
1 cup/200g pearl barley
8 cups chicken stock
2 tablespoons oil
2 large onions, finely chopped
4 garlic cloves, crushed
2 medium carrots, sliced
2 medium (400g) potatoes, peeled and chopped
2 celery sticks, sliced
2 bay leaves, halved
3
⁄ 4 cup milk
Pepper and salt, for seasoning
2 tablespoons butter
2 parsnips, cubed
1 teaspoon brown sugar
Chopped fresh mint, for serving
1. Place the barley with 31⁄ 2 cups of the stock into the
removable crockery bowl. Cover and cook on High
1-11⁄ 2 hours or until just tender.
2. Heat oil in a non-stick pan. Add onion and garlic
and cook over a medium heat until onion is soft.
3. Add onion mixture to the cooked barley in the
removable crockery pot, stir in remaining stock,
carrots, potatoes, celery, bay leaves and milk.
Cover with lid and cook on Low 6-8 hours or
High 3-4 hours.
4. Just before serving, melt butter in a non-stick pan.
Cook parsnip for 1 minute, stir in sugar and cook
until parsnip is golden brown and tender.
5. Season soup with salt and pepper, ladle soup into
serving bowls and top with parsnip. Sprinkle with
mint if desired. Serve hot.
6. Ladle soup into serving bowls and top each serve
with sour cream and parsley if desired. Serve hot.
R4
R5
Chicken
Chicken with rosemary, lemon
and garlic
8
1 tablespoon olive oil
2 tablespoons butter
2 kg chicken pieces, skin removed, bone in
1 cup white wine
11⁄ 2 cups chicken stock
1
⁄ 3 cup lemon juice
2 teaspoons cracked black pepper
3 small red chillies, finely chopped
2 teaspoons grated lemon rind
6 garlic cloves, halved
1
⁄ 4 cup chopped fresh rosemary
1. Heat oil and butter in a non-stick pan. Cook
chicken over medium heat until golden brown.
2. Place chicken, wine, stock, lemon juice, pepper,
chillies, lemon rind, garlic and rosemary in the
removable crockery pot. Cover with lid and cook
on Low 8-10 hours or High 4-5 hours.
3. Serve hot accompanied with oven-roasted
potatoes, pumpkin and steamed green beans.
Chicken Cacciatore
6
Chicken with Mushrooms
8
2 tablespoons olive oil
12 small chicken drumsticks (skins removed)
2 large onions, sliced
4 garlic cloves, crushed
1 x 750ml Italian-style Tomato Cooking Sauce
20 Kalamata olives, pitted
1
⁄ 2 cup white wine
1 cup chicken stock
125g button mushrooms, quartered
2 tablespoons fresh basil leaves chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon sugar
2 tablespoons oil
2 kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks, sliced
1 cup white wine
2 cups chicken stock
2 teaspoons cracked black pepper
1 teaspoon salt
2 tablespoons fresh lemon thyme, chopped
2 tablespoons plain flour
3
⁄ 4 cup cream
3
⁄ 4 cup sour cream
1. Heat oil in a non-stick pan. Add chicken
drumsticks in batches and cook over medium
heat until lightly browned. Place chicken in the
removable crockery pot.
1. Heat oil in a non-stick pan. Add chicken in
batches and cook over a medium heat until
lightly browned. Place chicken in the removable
crockery pot.
2. Place onion and garlic into the non-stick pan
and cook over medium heat, until onion is soft.
Stir in tomato sauce, olives, wine, stock,
mushrooms, basil, rosemary and sugar.
2. Top chicken with mushrooms, leeks, wine, stock,
pepper, salt and lemon thyme. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
3. Pour combined mixture over the chicken in
the removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
4. Serve hot accompanied with crusty bread, pasta
and salad of your choice.
3. Stir in blended flour, cream and sour cream
1 hour before end of cooking. Replace lid and
continue cooking.
4. Serve hot accompanied with steamed baby new
potatoes and asparagus spears.
Burmese Chicken
8
2 tablespoons oil
2 large onions chopped or whole
1
⁄ 4 cup lemon grass stalks, finely sliced
2 bay leaves
2 small red chilli, finely chopped
8 garlic cloves, crushed
11⁄ 2 tablespoons fresh ginger, grated
3 teaspoons ground turmeric
1
⁄ 2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1
⁄ 2 teaspoon ground cumin
1
⁄ 2 teaspoon ground coriander seeds
1
⁄ 2 teaspoon ground ginger
1 teaspoon salt
1 teaspoon cracked black pepper
2 kg chicken thigh fillets, diced
2 cups chicken stock
Chopped fresh coriander, for serving
1. Heat oil in a non-stick pan. Add onion and cook
over medium heat until soft. Stir in lemon grass,
bay leaves, chilli, garlic, ginger, turmeric,
cardamom, cinnamon, cumin, coriander, ground
ginger, salt and pepper, cook for 1 minute.
Add chicken and stir to coat with onion mixture.
2. Place chicken mixture and stock into the
removable crockery pot.
3. Cover with lid and cook on Low 8-10 hours or
High 4 hours.
4. Serve hot sprinkled with coriander if desired
and accompanied with steamed rice and
Cucumber Raita.
R6
R7
Beef, pork, veal and lamb
Beef Rendang
8
2 tablespoons oil
2 kg lean gravy beef (shin), cubed
2 large onions, chopped
2 tablespoons ground cumin
2 teaspoons ground cinnamon
1
⁄ 2 teaspoon ground cloves
2 strips of lemon rind
1
⁄ 2 cup Rendang curry paste
2 cups beef stock
2 cups coconut milk
1
⁄ 4 cup lemon juice
11⁄ 2 tablespoons tamarind pulp
1
⁄ 4 cup brown sugar
1. Heat oil in a non-stick pan. Add meat in batches
and cook over medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook until lightly
browned. Stir in cumin, cinnamon, cloves, lemon
rind and Rendang paste, cook for 1 minute. Pour
in stock, stir and cook until just heated through.
3. Place meat and onion mixture into the removable
crockery pot. Cover with lid and cook on Low
8-10 hours or High 4-5 hours.
4. Stir in coconut milk, lemon juice, tamarind pulp
and brown sugar 1 hour before end of cooking.
Replace lid and continue cooking.
5. Serve hot accompanied with steamed rice and
re-packaged naan bread.
Gingered lamb curry
8
2 tablespoons oil
2 kg lean lamb, cubed
2 large onions, chopped
400g eggplant, diced
4 garlic cloves, crushed
1
⁄ 4 cup grated fresh ginger
2 small red chillies, finely chopped
2 teaspoons cracked black pepper
1
⁄ 2 teaspoon salt
2 teaspoons ground turmeric
1 tablespoon green curry paste
11⁄ 2 cups beef stock
2 cups coconut milk powder
2 cups boiling water
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook over medium
heat until onion is golden brown. Stir in eggplant,
garlic, ginger, chillies, pepper, salt, turmeric and
curry paste, cook for 1 minute. Blend in stock.
3. Place meat and eggplant mixture into the
removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4 hours.
4. Blend coconut milk powder and water, stir into
meat mixture 1 hour before end of cooking.
Replace lid and continue cooking.
5. Serve hot accompanied with steamed jasmine rice
and salad.
Sweet orange pork
8
1
⁄ 4 cup oil
2 large Spanish onions, sliced
2 kg lean pork steaks, halved
1
⁄ 4 cup plain flour
400g kumera, peeled and diced
2 tablespoons butter
2 teaspoons ground cumin
2 teaspoons ground cardamom
1
⁄ 2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon fennel seeds
1
⁄ 2 cup brown sugar, firmly packed
2 tablespoons lemon juice
1
⁄ 2 cup sweet sherry
2 cups orange juice
2 cups chicken stock
1 tablespoon grated orange rind
Lamb shanks in a tomato,
pesto sauce
6
2 tablespoons olive oil
6 large French-cut lamb shanks, trimmed of fat
2 medium Spanish onions, sliced
400g button mushrooms, sliced
4 garlic cloves, crushed
1 x 800g can tomatoes, chopped
1
⁄ 3 cup tomato paste
1
⁄ 3 cup sun-dried tomato pesto
1 cup red wine
1
⁄ 2 cup sweet sherry
4 beef stock cubes, crumbled
Fresh rosemary, chopped
1. Heat oil in a non-stick pan. Add lamb shanks 2-3
at a time, cook over medium heat until well
browned. Drain on paper towel.
1. Heat half the oil in a non-stick pan. Add onion
and cook over medium heat until golden brown.
Remove onion from pan and set aside.
2. Add onion to the non-stick pan, cook until onion
is soft. Stir in mushrooms and garlic, cook for 2-3
minutes. Add tomatoes, tomato paste, pesto, wine,
sherry, stock cube and rosemary, stir and cook for
1-2 minutes.
2. Coat the meat with flour, remove any excess. Heat
remaining oil in the non-stick pan, cook meat in
batches over a medium heat until lightly browned.
3. Place shanks and tomato mixture in the removable
crockery pot. Cover with lid and cook on Low 8-10
hours or High 4-6 hours.
3. Place onion, meat and kumera into the removable
crockery pot.
4. Serve hot accompanied with mashed potatoes,
char-grilled eggplant and zucchini.
4. Melt butter in non-stick pan, stir in cumin,
cardamom, cloves, cinnamon, fennel seeds, brown
sugar, lemon juice, sherry, orange juice, stock and
rind, cook over medium heat until heated through.
5. Pour spice mixture over the meat and vegetables
in the removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
6. Serve hot accompanied with buttered noodles and
salad greens.
R8
R9
Beef, pork, veal and lamb continued
Tangine of beef
8
2 tablespoons olive oil
2 kg lean gravy beef, cubed
2 large onions, sliced
6 garlic cloves, crushed
1
⁄ 4 cup Moroccan seasoning
1 tablespoon ground cinnamon
2 cups beef stock
2 strips lemon rind
2 cups tomato puree
1 cup dates, seeded and halved
1
⁄ 3 cup honey
3
⁄ 4 cup fresh parsley, chopped
1
⁄ 2 cup flaked almonds, toasted
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic, Moroccan seasoning,
cinnamon, stock, lemon rind and tomato puree.
3. Place meat and onion mixture in the removable
crockery pot. Cover with lid and cook on Low
8-10 hours or High 4-5 hours.
4. Stir in dates and honey 1 hour before end of
cooking. Replace lid and continue cooking.
5. Spoon Tagine into serving bowls, top with parsley
and almonds.
6. Serve hot accompanied with steamed cous cous,
baby carrots, cauliflower florets and green beans.
R10
Corned silverside with
balsamic plum gaze
8
2 kg lean corned silverside
1
⁄ 4 cup brown sugar
11⁄ 2 tablespoons Balsamic vinegar
3 fresh mint sprigs
1 medium onion, peeled and studded with 4 cloves
2 medium carrots, peeled and roughly
cut into chunks
3 cups water
8 peppercorns
Balsamic Plum Glaze
⁄ 4 cup beef stock
1
⁄ 4 cup plum jam
11⁄ 2 tablespoons Balsamic vinegar
3 teaspoons sugar
3
Moroccan veal
8
2 tablespoons oil
2 kg lean veal leg, diced
1 large onion, sliced
4 garlic cloves, crushed
3 teaspoons ground ginger
2 teaspoons ground turmeric
3 teaspoons sweet paprika
1
⁄ 2 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1 tablespoon ground cinnamon
4 cups beef stock
200g pitted prunes
1
⁄ 3 cup honey
1 tablespoon grated orange rind
1
⁄ 3 cup fresh mint, chopped
1. Place meat, sugar, vinegar, mint, onion, carrot,
water and peppercorns into removable crockery
pot. Cover with lid and cook on Low 10-12 hours
or High 6-7 hours.
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. To make Plum Glaze, place stock, jam, vinegar
and sugar into a non-stick pan. Cook over a
medium heat until mixture has reduced to a
syrup consistency.
2. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic, ginger, turmeric, paprika,
pepper, cumin, coriander and cinnamon, cook for
1 minute. Blend in stock.
3. Remove meat, cover with foil and allow to stand
for 10 minutes before slicing. Serve meat slices
with plum glaze.
3. Place meat and onion mixture into removable
crockery pot. Cover with lid and cook on Low
7-8 hours or High 4 hours.
4. Serve hot meat slices with Balsamic Plum Glaze
accompanied with boiled potatoes, stir-fried
carrots, parsnips and snow peas.
4. Stir in prunes, honey and orange rind 1 hour before
end of cooking. Replace lid and continue cooking.
Easy Osso Bucco
6
12 lean veal shanks, 4cm thick
1
⁄ 3 cup plain flour
1
⁄ 4 cup olive oil
1 x 750ml Italian-style tomato cooking sauce
1 cup white wine
2 teaspoons caster sugar
2 teaspoons cracked black pepper
2 teaspoons salt
1
⁄ 3 cup fresh basil leaves chopped
1
⁄ 2 cup pesto
1 tablespoon grated lemon rind
1. Coat the veal shanks with flour, remove any
excess. Heat oil in a non-stick pan. Add 2 to 3
shanks at a time and cook over medium heat
until lightly browned. Place browned shanks in
the removable crockery pot. Repeat with
remaining shanks.
2. Combine tomato sauce, wine, sugar, pepper, salt
and basil. Pour over shanks in removable crockery
pot. Cover with lid and cook on Low 8-10 hours or
High 3-4 hours.
3. Combine pesto and lemon rind. Sprinkle pesto
mixture over Osso Bucco just before serving.
4. Serve hot accompanied with pre-packaged gnocchi
and steamed mixed green vegetables.
5. Spoon into serving bowls, top with mint. Serve hot
accompanied with steamed cous cous.
R11
Beef, pork, veal and lamb continued
Lamb shanks with red lentils
6
Chilli Con Carne
Vegetarian
8
1 cup/200g red lentils
2 cups beef stock
2 tablespoons oil
6 large French-cut lamb shanks, trimmed of fat
1 large onion, sliced
4 garlic cloves, crushed
11⁄ 2 tablespoons Vindaloo curry paste
1 x 750ml Italian-style tomato cooking sauce
2 tablespoons lemon juice
2 tablespoons oil
2 kg premium beef mince
1
⁄ 4 cup pre-packaged Chilli Con Carne seasoning mix
1 tablespoon fresh minced garlic
3 cups beef stock
1
⁄ 3 cup tomato paste
11⁄ 2 cup red wine
2 x 420g cans Mexican chilli beans
Sour cream, for serving
1. Place lentils and stock into removable crockery pot.
Cover with lid and cook on High 1-11⁄ 2 hours
or until tender.
1. Heat oil in a non-stick pan. Add beef mince in
batches and cook over a medium heat until well
browned.
2. Heat oil in a non-stick pan. Add the shanks two
at a time and cook over medium heat until well
browned. Drain on paper towel.
2. Place meat, chilli seasoning mix, garlic, stock,
tomato paste, wine and undrained beans into the
removable crockery pot. Cover with lid and cook
on low 8-9 hours.
3. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic and curry paste, cook for
1 minute. Gradually stir tomato puree into onion
mixture, cook until just warmed.
4. Place lamb shanks and tomato mixture into the
removable crockery pot with lentils. Cover with lid
and cook on Low 8-10 hours or High 4-6 hours.
5. Stir in the lemon juice just prior to serving.
6. Serve hot accompanied with pita bread, mango
chutney and tomato and onion salad.
3. Spoon Chilli Con Carne into serving bowls, top with
sour cream if desired.
4. Serve hot accompanied with potato wedges and
avocado salad.
Chilli bean and
vegetable combo
8-10
1
⁄ 3 cup olive oil
400g baby eggplant, thickly sliced
2 large onions, chopped
6 garlic cloves, crushed
2 large red capsicum, chopped
1 x 750ml Italian-style tomato cooking sauce
1
⁄ 2 teaspoon cayenne pepper
2 small red chillies, finely sliced
400g zucchini, sliced
300g kumera, peeled and cubed
1 x 420g can chick peas, drained and rinsed
1 x 750g can red kidney beans, drained and rinsed
1
⁄ 2 cup fresh parsley, chopped
1. Heat half the oil in a non-stick pan. Add eggplant
in batches and cook over medium heat until
golden brown. Remove from pan and place in
the removable crockery pot.
2. Heat remaining oil in non-stick pan, add onion,
garlic and capsicum and cook until onion softens.
Add tomatoes, cayenne pepper and chillies. Cook
for 1 minute.
3. Place tomato mixture, zucchini, kumera, chick peas,
kidney beans and parsley into the removable
crockery pot. Cover and cook on Low 5-6 hours
or High 2-3 hours.
4. Serve hot with crusty bread rolls.
Curried pumpkin with spinach
8
2 tablespoon oil
2 medium onions, sliced
4 garlic cloves, crushed
3 teaspoons fresh ginger, grated
3 small green chillies, finely sliced
11⁄ 2 teaspoons ground coriander
11⁄ 2 teaspoons ground cumin
11⁄ 2 teaspoons brown mustard seeds
11⁄ 2 teaspoons ground turmeric
2 cups coconut milk powder
2 cups boiling water
1kg pumpkin, peeled and chopped
10 English spinach leaves, shredded
10 curry leaves, torn
Toasted flaked almonds, for serving
1. Heat oil in a non-stick pan. Add onion and cook
over medium heat until golden brown. Stir in
garlic, ginger, chillies, coriander, cumin, mustard
seeds and turmeric. Cook for 1 minute.
2. Pour blended coconut milk powder and water into
the non-stick pan. Stir over a medium heat until
all ingredients are well combined.
3. Place pumpkin in the removable crockery pot.
Add the coconut milk mixture. Cover with lid and
cook on Low 5-6 hours or High 3-4 hours.
4. Add spinach, curry leaves and kaffir leaves 1⁄ 2 hour
before end of cooking. Stir well. Replace lid and
continue cooking until spinach is soft.
5. Serve hot topped with flaked almonds and
accompanied with Lebanese bread and salad of
your choice.
R12
R13
Vegetarian continued
Spicy mixed dahl
Desserts
8
1 cup/200g yellow split peas
1 cup/200g red lentils
1 cup/200g brown lentils
4 cups vegetable stock
2 tablespoons oil
11⁄ 2 tablespoons black mustard seeds
2 teaspoons brown mustard seeds
2 large onions, sliced
8 garlic cloves, crushed
2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
11⁄ 2 tablespoons ground coriander seeds
2 teaspoons ground turmeric
4 small red chillies, chopped
1 x 750ml Italian-style tomato cooking sauce
2 teaspoons cracked black pepper
2
⁄ 3 cup cream
1
⁄ 3 cup fresh coriander, finely chopped
1. Place yellow split peas, red and brown lentils, and
stock into removable crockery pot. Cover with lid
and cook on High 1-11⁄ 2 hours or until just tender.
Chick pea curry
8
1 cups/200g dried chick peas
4 cups vegetable stock
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 teaspoons freshly grated ginger
4 garlic cloves, crushed
3 teaspoons garam masala
3 teaspoons ground cumin
3 teaspoons ground coriander
3 teaspoons sweet paprika
1
⁄ 2 teaspoon chilli powder
1 teaspoon ground turmeric
2 teaspoons yellow mustard seeds
2 teaspoons salt
1 x 750ml Italian-style tomato cooking sauce
1
⁄ 2 cup coconut cream
1. Place chick peas and stock into the removable
crockery pot. Cover with lid and cook on High
2 hours or until tender.
2. Melt ghee in a deep pan. Add black and brown
mustard seeds and cook over low heat until they
start to pop. Add onions, garlic and ginger, cook
over medium heat until onion is light golden brown.
2. Heat oil in a non-stick pan. Add onion and cook
over medium heat until golden brown. Add ginger,
garlic, garam masala, cumin, coriander, paprika,
chilli powder, turmeric, mustard seeds and salt,
cook for 1 minute. Stir tomato puree and coconut
cream into onion mixture, cook until just warmed.
3. Stir in cumin, coriander, turmeric, and chillies.
Cook for 1 minute. Add tomatoes, tomato puree,
and pepper, stir and cook until just warmed.
3. Pour combined mixture over the chick peas in the
removable crockery pot. Cover with lid and cook
on Low 6-7 hours or High 2-3 hours.
4. Pour tomato mixture over lentils in the removable
crockery pot. Cover with lid and cook on Low
8-9 hours or High 4-5 hours.
4. Serve hot accompanied with stir-fried mixed
vegetables.
5. Stir in cream 1⁄ 2 hour before end of cooking.
Replace lid and continue cooking.
6. Spoon into serving bowls, top with coriander.
7. Serve hot accompanied with steamed brown rice
and Cucumber Raita.
R14
Lemon and lime
delicious pudding
8
Chocolate malt self-saucing
pudding
8
11⁄ 2 cups self-raising flour
11⁄ 2 cups plain flour
11⁄ 2 teaspoons baking flour
1
⁄ 3 cup cocoa powder
1
⁄ 3 cup malted milk powder
11⁄ 2 cups caster sugar
11⁄ 2 cups milk
3 x 60g eggs, lightly beaten
180g butter
11⁄ 2 cups caster sugar
2
⁄ 3 cup self-raising flour, sifted
11⁄ 2 tablespoons grated lemon rind
11⁄ 2 tablespoons grated lime rind
1
⁄ 4 cup lemon juice
1
⁄ 4 cup lime Juice
4 x 60g egg yolks
11⁄ 2 cups milk
4 x 60g egg whites
Sifted icing sugar, for serving
Thickened cream, for serving
1. Cream butter and sugar in a mixing bowl until
light and fluffy. Fold in flour, lemon rind, lime rind,
lemon juice and lime juice.
2. Combine egg yolks and milk, whisk into butter
mixture. Beat egg whites until stiff peaks form,
fold into batter.
3. Pour batter into lightly-greased pudding bowl.
Ensure the pudding bowl is a suitable size and
type to fit the removable crockery pot. Cover with
aluminium foil and secure with kitchen string.
Sauce
150g dark chocolate, melte
3 cups hot water
2 tablespoons butter
11⁄ 2 cups brown sugar, firmly packed
1
⁄ 3 cup cocoa powder
1
⁄ 4 cup cornflour
Water, for steaming
Thickened cream, for serving
Extra malted milk powder, for serving
4. Place 1-2 cups water into the removable crockery
pot. Add prepared pudding bowl. Cover with lid
and cook on Low 5-6 hours. Check water level
throughout the steaming process.
1. Sift self-raising flour, plain flour, baking powder,
cocoa and malted milk powder into a large mixing
bowl. Stir in sugar. Combine milk and eggs. Stir
into the flour mixture. Mix well. Pour batter into
the lightly greased heatproof pudding bowl. Ensure
the heatproof bowl is a suitable shape and type to
fit the removable crockery pot. Set aside.
5. Spoon pudding onto serving plates, dust with icing
sugar and a swirl of cream.
2. Stir chocolate, water and butter in a saucepan over
a low heat until chocolate and butter melt.
6. Pudding can be served hot or cold.
3. Combine brown sugar, cocoa powder and cornflour
in a mixing bowl. Pour in hot chocolate mixture.
Mix well. Spoon Chocolate Sauce over batter in the
heatproof pudding bowl. Cover with aluminium foil
and secure with kitchen string.
A 2.5 litre heatproof pudding bowl suitable to fit
the shape of the removable crockery pot is
required for this recipe
Note
R15
Desserts
Accompaniments
4. Place 1-2 cups water in the removable crockery
pot. Add prepared pudding bowl. Cover with lid
and cook on Low 5-6 hours. Check water level
throughout the steaming process.
Cucumber Raita
5. Spoon pudding onto serving plates, drizzle with
Chocolate Sauce and cream, dust with extra malted
milk powder.
6. Serve hot.
2 Lebanese cucumbers, peeled and finely chopped
250ml plain yoghurt
1 teaspoon cumin
1 teaspoon grated fresh ginger
Salt and pepper, if desired
1. Combine all ingredients. Serve chilled.
A 2.5 litre heatproof pudding bowl suitable to fit
the shape of the removable crockery pot is
required for this recipe
Note
R16
R17
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