Banquet Meal Maker
™
Slow cooks moist and tender meals
Instructions for use
Includes recipes
Model BSC400
Contents
Page
2
Breville recommends safety first
4
Know your Breville Banquet Meal Maker
6
Operating your Breville Banquet Meal Maker
8
Using the temperature control settings
8
A beginner’s guide to slow cooking
9
Hints and tips
12
Care and cleaning
13
Recipes
R1
Congratulations
on the purchase of your new Breville Banquet™ Meal Maker
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 you breville
Banquet Meal Maker
• Carefully read all instructions before operating and
save for future reference.
• Do not immerse appliance, cord or power plug in
water or any other liquid.
• Do not place the Banquet Meal Maker near the
edge of a bench or table during operation or when
in use. Ensure the surface is level, clean and free
of water.
• Remove any promotional stickers and packaging
material before using the Banquet Meal Maker
for the first time.
• Do not place this appliance on or near a hot gas or
electric burner, or where it could touch a heated
oven. Use the Meal Maker at least 20cm away from
walls and curtains.
• Do not use on metal surfaces, for example, a sink
drain board.
• Always insert the connector end of the power cord
into appliance inlet before inserting power plug into
power outlet and switching on appliance. Ensure
the appliance inlet is completely dry before
inserting the connector end of the power cord.
• Never plug in or switch on the Meal Maker without
having the removable crockery bowl placed inside
the stainless steel housing.
• Do not place food or liquid into stainless steel
housing. Only the removable crockery bowl is
designed to contain food or liquid.
• Ensure that the food or liquid to be cooked fills half
or more of the removable crockery bowl.
• Extreme caution must be used when the appliance
contains hot food and liquids. Do not move the
appliance during cooking.
4
• Always turn the Temperature Control Dial to the OFF
position, switch off at power outlet, unplug at the
power outlet and remove the connector end from
the appliance inlet before moving the appliance or
removing the removable crockery bowl at the end
of cooking.
• Do not touch hot surfaces. Use handles to move
Meal Maker and dry pot holders or oven mitts to
remove the removable crockery bowl.
• Do not place the removable crockery bowl when hot
on any hot surface that may be affected by heat.
• Lift and remove the glass lid carefully and angled
away from yourself to avoid scalding from escaping
steam. Do not allow water from the lid to drip into
the stainless steel housing, only into the removable
crockery bowl.
• Avoid sudden temperature changes. Do not place
frozen or very cold foods into the removable
crockery bowl when it is hot. Do not place the
removable crockery bowl into refrigerator, freezer
or cold water when it is hot.
• Do not use the removable crockery bowl in a
conventional oven. Do not place the removable
crockery bowl onto a heated gas or electric burner.
• Do not use a damaged or cracked removable
crockery bowl. Replace before using.
• Always turn the Temperature Control Dial to the OFF
position, switch off at power outlet, unplug at the
power outlet, remove the connector end from the
appliance inlet and allow all parts to cool before
disassembling for cleaning.
• Keep the appliance clean. Follow the cleaning
instructions provided in this book.
Important safeguards for all electrical appliances
• Unwind the cord before use.
• Do not let the cord hang over the edge of a table
or bench, touch hot surfaces or become knotted.
• This appliance is not intended for use by young
children or infirm persons unless they have been
adequately supervised by a responsible person to
ensure that they can use the appliance safely.
• 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, connector or appliance becomes
damaged in anyway. Return the entire appliance to
the nearest authorised Breville Service Centre for
examination and/or repair.
• Any maintenance other than cleaning should be
performed at an authorised Breville Service Centre.
• This appliance is for household use only. Do not
use this appliance for other than its intended use.
Do not use in moving vehicles or boats. Do not
use outdoors.
• 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.
5
Know your Breville Banquet Meal Maker
Tempered domed glass cook ‘n’ look lid
allows you to monitor food during cooking
Dishwasher safe ‘Cook and Serve’
removable crockery bowl
Cool touch handles
Extra large 6.5 litre capacity
Wrap around element
for even heating
Removable cord
Control dial
with off, low, high and keep
warm settings
6
7
Operating your Breville Banquet Meal Maker
A beginner’s guide to slow cooking
Before the first use
Important
Before first use, remove all promotional labels and
packing materials. Wash the removable crockery bowl
and glass lid in hot, soapy water, rinse and
dry thoroughly. Wipe the inside and outside of the
stainless steel housing with a soft, damp cloth, then
dry thoroughly.
• Always use the Meal Maker on a dry, level surface.
In years gone by, food cooked in large pots, and
allowed to simmer for hours, was full of flavour,
moist and tender. The Breville Banquet Meal Maker
is designed to produce these same results, whilst
leaving you time to do other things, making it
perfect for today’s busy lifestyles.
Operating instructions
1. 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. Insert the
removable crockery bowl into the stainless steel
housing, then 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.
2. With the Temperature Control Dial turned to the
OFF position, insert the connector end of the
power cord into the appliance inlet, plug the
power cord into a 230/240V power outlet and
switch the power on at the power outlet.
3. Turn the Temperature Control Dial to the desired
setting, or as recommended in the recipe section.
4. When cooking is complete, turn the Temperature
Control Dial to the OFF position, switch off at the
power outlet, remove the power plug and then
the connector end from the appliance inlet.
• Never operate without food and liquid in the
removable crockery bowl.
• Never operate without the removable crockery bowl
positioned in the stainless steel housing.
• Always have the glass lid firmly in position on the
removable crockery bowl throughout the operation
of the appliance unless where stated in a recipe to
have it removed.
• Always use 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 hot surface that may be
affected by heat.
Using the temperature control settings
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.
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.
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 Settings, however the cooking times
will vary accordingly. Each recipe will give specific
instructions indicating the appropriate settings 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
High humidity, altitude, cold tap water,
ingredients and minor fluctuations may slightly
affect the cooking times in the Meal Maker.
Note
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, stirring the food when using the
High setting ensures even flavour distribution.
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.
These times are approximate. Times can vary
depending on ingredients and quantities in recipes.
Note
ALWAYS LIFT AND REMOVE THE GLASS LID CAREFULLY AND ANGLED AWAY FROM
YOURSELF TO AVOID SCALDING FROM ESCAPING STEAM.
8
9
A beginner’s guide continued
A beginner’s guide continued
Preparing meat and poultry
Roasting
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 being formed from the fat as it melts.
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. Meat will not
brown during the roasting process, so for browner
results seal in a frypan before roasting. 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.
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.
Suitable cuts for roasting
Veal
Pork
Veal Diced Leg,
Shoulder/Forequarter Chops
and Steaks, Neck Chops,
Knuckle (Osso Bucco).
Pork Leg Steaks, Diced Belly,
Diced Shoulder, Boneless
Loin Chops.
Beef
Beef Blade, Rump, Rib Roast,
Sirloin, Fresh Silverside, Topside.
Lamb
Lamb Leg, Mid Loin, Rack,
Crown Roast, Shank, Shoulder,
Mini Roasts.
Veal
Veal Leg, Loin, Rack,
Shoulder/Forequarter.
Pork
Pork Loin, Neck, Leg. Remove
Skin and Fat, Racks.
Browning before slow cooking
Pot roasting
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.
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.
10
Suitable cuts for pot roasting
Beef
Beef Topside, Blade, Silverside
Roasts, Roller Brisket.
Lamb
Forequater, Shank, Shoulder.
Veal
Shoulder/Forequarter.
Pork
Loin, Neck.
Preparing vegetables
Vegetables should be cut into even-sized pieces to
ensure more even cooking. Frozen vegetables must
be thawed before adding to other foods cooking in
the Meal Maker.
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.
11
Hints and tips
• Always thaw frozen meat and poultry
before cooking.
Care and cleaning
DONT’S
• 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.
• Before cleaning the Meal Maker switch the
Temperature Control Dial to OFF, switch off at the
power outlet, unplug from the power outlet and
remove the connector end of the power cord from
the appliance inlet.
• 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.
• Always allow the Meal Maker to cool
before cleaning.
• On completion of cooking, if there is too much
liquid remove the lid, turn the Temperature Control
Dial to the High setting and cook for
35-40 minutes until the liquid reduces.
• Do not place a hot removable crockery bowl onto a
wet surface.
DO’S
• 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.
• Place water or other liquids into the stainless steel
housing of the Meal Maker.
• 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
removable crockery bowl and Glass Lid. Handle the
removable crockery bowl and Glass Lid with care.
• Do not cook with frozen meats or poultry.
NEVER
• Immerse the base, cord or plug of the Meal Maker
in water or any other liquid.
• Do not use abrasive cleaners, steel wool, or metal
scouring pads as these can damage the surfaces.
• The stainless steel housing can be wiped over with
a soft, damp cloth and then dried thoroughly.
• The removable crockery bowl and Glass Lid are
dishwasher safe, however care should be taken not
to chip or crack the crockery bowl or lid.
• The removable crockery bowl and Glass Lid can be
washed in hot, soapy water using a mild household
detergent. Rinse and dry thoroughly.
• 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 removable
crockery bowl at the table.
ENSURE REMOVABLE CROCKERY BOWL IS CORRECTLY POSITIONED IN THE
STAINLESS STEEL HOUSING BEFORE YOU COMMENCE COOKING.
12
DO NOT IMMERSE STAINLESS STEEL HOUSING OR POWER CORD IN WATER
OR ANY OTHER LIQUID AS THIS MAY CAUSE ELECTROCUTION.
13
Breville Customer Service Centre
Australian Customers
✉
☎
Fax
New Zealand Customers
✉
Breville Customer Service Centre
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
Customer Service: 1300 139 798
(02) 9384 9601
☎
Fax
Email Customer Service: askus@breville.com.au
Breville Customer Service Centre
Private Bag 94411
Greenmount
Auckland, New Zealand
Customer Service: 09 271 3980
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. 2005
Banquet is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
Model BSC400 Issue 1/05
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
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⁄ 2kg 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
seeds and garlic, cook for 1 minute.
2. Place onion mixture in the removable crockery
bowl. Stir in tomato puree, stock, tomato paste,
brown sugar and lentils.
2. Place kumera into the removable crockery bowl.
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.
Soups
R3
Chicken
R6
Beef, pork, veal and lamb
R9
Vegetarian
R16
Accompaniments
R18
4. Stir in cream 1⁄ 2 hour before end of cooking.
Replace lid and continue cooking.
Desserts
R20
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
Soups continued
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 bowl.
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
bowl. 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 bowl. 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.
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.
Serve hot.
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 bowl, 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.
Chunky fish chowder
6-8
2 large leeks, trimmed, cleaned and sliced
4 medium potatoes, peeled and cubed
11⁄ 2kg white boneless fish fillets, cubed
1litre chicken stock
1 cup milk
Salt and pepper, if desired
300ml cream
1 teaspoon ground nutmeg
1
⁄ 2 cup finely chopped shallots
1. Place prepared leeks, potatoes and fish into the
removable crockery bowl.
2. Combine chicken stock and milk, season to taste
and pour over vegetables and fish.
3. Cover with lid and cook on Low 6-8 hours or
High 4 hours.
4. Stir in cream and nutmeg 1⁄ 2 hour before end of
cooking. Replace lid and continue cooking.
5. Ladle soup into serving bowls and top each serve
with a light sprinkle of shallots.
Serve hot.
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
Chicken continued
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 bowl. Cover with lid and cook
on Low 8-10 hours or High 4-5 hours.
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
2kg 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 bowl.
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 bowl. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
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.
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
2kg 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 bowl.
3. Cover with lid and cook on Low 8-10 hours or
High 4 hours.
Serve hot sprinkled with coriander if desired and
accompanied with steamed rice and Cucumber raita.
R6
R7
Chicken continued
2 whole chickens
Beef
6-8
2 large onions
2 small bouquet garni (parsley, sage, dill)
2 x 1 – 1.5kg chickens
4 tablespoons prepared pesto
1. Place 1 onion and 1 bouquet garni into each
chicken cavity. Carefully ease the skin away from
chicken breast and rub 2 tablespoons pesto
between the meat and the skin. Carefully replace
the skin. Truss both chickens individually with
wetted kitchen string.
2. Place suitable sized trivets (or two heat proof
upturned saucers) into the removable crockery
bowl. Place a chicken onto each trivet.
3. Cover with lid and cook on Low 6-8 hours or High
4 hours or until cooked and the juices run clear.
Please Note: Some chickens roasted by this method
may release a large amount of fat and liquid.
4. At end of cooking, carefully remove each
chicken from the removable crockery bowl.
Remove the kitchen string, onions and bouquet
garni and discard.
BOUQUE GARNI
Combine a small selection of herbs, suitable to
the food being cooked, and tie with kitchen string.
Remove at the end of cooking and discard.
One large chicken can be cooked by this method
– cook on Low 5-6 hours or High 3 hours or until
cooked and the juices run clear.
Beef rendang
8
Tangine of beef
8
2 tablespoons oil
2kg 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
2 tablespoons olive oil
2kg 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 medium heat until well browned.
Drain on paper towel.
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 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.
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 into the removable
crockery bowl. 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.
Serve hot accompanied with steamed rice and
pre-packaged naan bread.
3. Place meat and onion mixture in the removable
crockery bowl. 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.
Serve hot accompanied with steamed cous cous, baby
carrots, cauliflower florets and green beans.
Note
R8
R9
Beef continued
Corned silverside with
balsamic plum gaze
Lamb
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
3
⁄ 4 cup beef stock`
1
⁄ 4 cup plum jam
11⁄ 2 tablespoons Balsamic vinegar
3 teaspoons sugar
1. Place meat, sugar, vinegar, mint, onion, carrot,
water and peppercorns into removable crockery
bowl. Cover with lid and cook on Low 10-12 hours
or High 6-7 hours.
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.
3. Remove meat, cover with foil and allow to stand
for 10 minutes before slicing. Serve meat slices
with plum glaze.
Serve hot meat slices with Balsamic plum glaze
accompanied with boiled potatoes, stir-fried carrots,
parsnips and snow peas.
R10
Chilli Con Carne
8
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. Heat oil in a non-stick pan. Add beef mince
in batches and cook over a medium heat until
well browned.
2. Place meat, chilli seasoning mix, garlic, stock,
tomato paste, wine and undrained beans into the
removable crockery bowl. Cover with lid and cook
on low 8-9 hours.
3. Spoon Chilli Con Carne into serving bowls, top with
sour cream if desired.
Serve hot accompanied with potato wedges and
avocado salad.
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 bowl. 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.
Lamb shanks in a tomato,
pesto sauce
8
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.
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.
3. Place shanks and tomato mixture in the removable
crockery bowl. Cover with lid and cook on Low
8-10 hours or High 4-6 hours.
Serve hot accompanied with mashed potatoes,
char-grilled eggplant and zucchini.
Serve hot accompanied with steamed jasmine rice
and salad.
R11
Lamb continued
Lamb shanks with red lentils
Pork
6
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
1. Place lentils and stock into removable crockery
bowl. Cover with lid and cook on High 1-11⁄ 2 hours
or until tender.
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.
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.
Lamb korma curry
8
2kg leg of lamb, boned and trimmed
2 tablespoons ghee (or butter)
2 tablespoons oil
4 onions, peeled and sliced
3 cloves garlic, crushed
1 tablespoon finely grated ginger
1
⁄ 4 cup coconut milk
1
⁄ 4 cup natural yoghurt
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
2 teaspoons salt
4-5 curry leaves
1-11⁄ 2 litres water
Fresh coriander sprigs, for serving
1. Cut lamb into 2.5cm cubes.
2. Heat ghee and oil in a large frypan, add lamb
in batches and brown well.
4. Place lamb shanks and tomato mixture into the
removable crockery bowl with lentils. Cover with
lid and cook on Low 8-10 hours or High 4-6 hours.
3. Place cooked lamb into removable crockery bowl.
5. Stir in the lemon juice just prior to serving.
5. Remove frypan from heat and stir in remaining
ingredients. Pour mixture over lamb in removable
crockery bowl. Stir well.
Serve hot accompanied with pita bread, mango
chutney and tomato and onion salad.
4. Add onion to frypan and cook until golden brown,
stir in garlic and ginger, cook 1-2 minutes.
6. Cover with lid and cook on Low 6-8 hours or
High 4 hours or until cooked.
Serve hot garnished with sprigs of coriander, with
freshly steamed rice and pappadums.
Sweet orange pork
8
1
⁄ 4 cup oil
2 large Spanish onions, sliced
2kg 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
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. 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 onion, meat and kumera into the removable
crockery bowl.
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 bowl. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
Pork with kumera
6
2kg pork neck
2 tablespoons olive oil
3 cloves garlic, crushed (optional)
4 medium brown onions, peeled and quartered
4 bacon rashers, rind removed, chopped
3 medium kumera or sweet potato, peeled
2 cups (500ml) vegetable stock
1 x 375ml can beer
2 tablespoons plain flour
1
⁄ 4 cup vegetable stock
Freshly ground black pepper, if desired
1. Truss pork with wetted kitchen string to maintain
an even shape.
2. Heat oil in a large frypan, add pork neck and
brown well.
3. Place browned pork into removable crockery bowl.
4. Add garlic, onion and bacon to frypan and cook
1-2 minutes. Cut kumera into 4cm slices, add to
frypan and cook 1-2 minutes.
5. Add cooked ingredients to removable crockery
bowl, pour in stock and beer.
6. Cover with lid and cook on Low 6-8 hours or High
4 hours or until cooked.
7. Remove pork and kumera, cover with foil. Blend
flour and stock, season if required, and stir into
remaining liquid in removable crockery bowl.
Select High setting and cook uncovered until liquid
thickens and reduces.
8. Remove string from pork and slice.
Serve hot pork slices with kumera and bacon and
onion sauce.
Serve hot accompanied with buttered noodles and
salad greens.
R12
R13
Veal
Moroccan veal
Vegetarian
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. 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, ginger, turmeric, paprika,
pepper, cumin, coriander and cinnamon, cook for
1 minute. Blend in stock.
3. Place meat and onion mixture into removable
crockery bowl. Cover with lid and cook on Low
7-8 hours or High 4 hours.
4. Stir in prunes, honey and orange rind 1 hour
before end of cooking. Replace lid and continue
cooking.
5. Spoon into serving bowls, top with mint.
Serve hot accompanied with steamed cous cous.
R14
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 bowl. Repeat with
remaining shanks.
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 bowl.
2. Combine tomato sauce, wine, sugar, pepper, salt
and basil. Pour over shanks in removable crockery
bowl. Cover with lid and cook on Low 8-10 hours
or High 3-4 hours.
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. Combine pesto and lemon rind. Sprinkle pesto
mixture over Osso Bucco just before serving.
3. Place tomato mixture, zucchini, kumera, chick
peas, kidney beans and parsley into the removable
crockery bowl. Cover and cook on Low 5-6 hours
or High 2-3 hours.
Serve hot accompanied with pre-packaged gnocchi
and steamed mixed green vegetables.
Serve hot with crusty bread rolls.
Curried pumpkin
with spinach
6-8
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 bowl.
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.
Serve hot topped with flaked almonds and
accompanied with Lebanese bread and salad of
your choice.
R15
Vegetarian continued
Spicy mixed dahl
Accompaniments
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 bowl. Cover with lid
and cook on High 1-11⁄ 2 hours or until just tender.
Chick pea curry
6-8
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
Cucumber raita
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.
1. Place chick peas and stock into the removable
crockery bowl. 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 bowl. 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 bowl. Cover with lid and cook on Low
8-9 hours or High 4-5 hours.
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.
Serve hot accompanied with steamed brown rice and
Cucumber raita.
R16
R17
Desserts
Lemon and lime
delicious pudding
Desserts continued
8
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
Individual christmas puddings
6
100g butter, softened
1
⁄ 2 cup brown sugar
1 tablespoon golden syrup
2 x 60g eggs
11⁄ 2 cups (375g) self-raising flour, sifted
1 teaspoon cinnamon
1/3 cup milk
1/3 cup brandy
1
⁄ 2 cup (100g) mixed dried fruit
1
⁄ 2 cup (100g) finely chopped dates
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 bowl. Cover
with aluminium foil and secure with kitchen string.
4. Place 1-2 cups water into the removable crockery
bowl. Add prepared pudding bowl. Cover with lid
and cook on Low 5-6 hours. Check water level
throughout the steaming process.
5. Spoon pudding onto serving plates, dust with icing
sugar and a swirl of cream.
Pudding can be served hot or cold.
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl
is required for this recipe.
1. Cream butter, sugar and golden syrup, beat in
eggs one at a time. Fold in flour, cinnamon,
milk, sherry and fruits.
2. Spoon mixture into 6 x 1-cup well-greased and
base-lined heat-proof containers, allowing 1cm
from the top for rising. Cover each container with
1 round of greaseproof paper and 2 rounds of foil
cut sufficiently wide to overlap the container.
Secure the paper and foil around the container
using kitchen string.
3. Place suitable sized trivet in removable crockery
bowl and place prepared containers onto trivet.
Carefully pour in sufficient water to come half
way up the sides of the pudding containers.
4. Cover with lid and cook on Low 4-6 hours or High
2-3 hours. Maintain water level by adding boiling
water if required.
5. At end of cooking, carefully remove each pudding
container, wipe dry and remove string, paper
and foil.
6. Turn out puddings by inverting onto individual
serving plates, serve hot with brandy custard
and fresh dates.
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
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 in the removable crockery
bowl. Add prepared pudding bowl. Cover with lid
and cook on Low 5-6 hours. Check water level
throughout the steaming process.
5. Spoon pudding onto serving plates, drizzle with
Chocolate Sauce and cream, dust with extra malted
milk powder.
Serve hot.
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl
is required for this recipe.
Note
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 bowl. Set aside.
2. Stir chocolate, water and butter in a saucepan over
a low heat until chocolate and butter melt.
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.
Note
R18
R19
Notes
R20
Notes
R21
Notes
R22