Operating instructions | Breville BSC100 Slow Cooker User Manual

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ABN 98 000 092 928
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Australian Customers
✉
Breville Customer Service Centre
PO Box 22
Botany NSW 2019
AUSTRALIA
☎
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Fax
(02) 9384 9601
Email Customer Service: askus@breville.com.au
New Zealand Customers
✉
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☎
Customer Service: 09 271 3980
Fax
0800 288 513
Email Customer Service: askus@breville.com.au
www.breville.com.au
© Copyright. Breville Pty. Ltd. 2007
Avance 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 BSC100 Issue 1/07
Meal Maker 3
Instructions
Includes recipes
BSC100
Contents
Page
2
Breville recommends safety first
4
Know your Breville Avance Meal Maker 3
6
Operating your Breville Avance Meal Maker 3
7
Using the temperature control settings
8
A beginner’s guide to slow cooking
9
Hints and tips
12
Care and cleaning
13
Recipes
15
Congratulations
on the purchase of your new Breville Avance Meal Maker 3
Breville recommends safety first
Important safeguards for all electrical appliances
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 :
• Unwind the cord before use.
Important safeguards for your Breville Avance Meal Maker 3
• To protect against electric shock, do not immerse
cord, plug or appliance in water or any other liquid.
• Carefully read all instructions and save for
future reference.
• Remove any packaging material and promotional
labels before using the Avance Meal Maker 3 for
the first time.
• Do not place the Avance Meal Maker 3 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 Avance Meal Maker 3 on or near a
hot gas or electric burner, or where it could touch a
heated oven. Use the Avance Meal Maker 3 well
away from walls.
• Do not use on metal surfaces, for example, a sink
drain board.
• Always ensure the Avance Meal Maker 3 is
properly assembled before connecting to the power
outlet and operating.
• The appliance is not intended to be operated by
means of an external timer or separate remote
control system.
• Do not touch hot surfaces. Allow the Avance Meal
Maker 3 to cool completely before moving or
cleaning any parts.
• Always switch the appliance to ‘Off’, switch the
power off at the power outlet and remove the plug
when the appliance is not being used and before
cleaning and storing.
• Keep the appliance and accessories clean. Follow
the cleaning instructions provided in this book.
• Do not let the cord hang over the edge of a bench
or table, touch hot surfaces or become knotted.
• Young children should be supervised to ensure they
do not play with the appliance.
• The 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.
• Any maintenance other than cleaning should be
performed at an authorized Breville Service Centre.
• 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.
• It is recommended to inspect the appliance
regularly. Do not use the appliance if the power
supply cord, plug or appliance becomes damaged
in any way. Return the entire appliance to the
nearest authorized Breville Service Centre for
examination and/or repair.
Special safety instructions
• Use handles to move the Avance Meal Maker 3
and pot holders or oven mitts to remove the the
removable cooking bowl.
• Never plug in or switch on the Avance Meal Maker
3 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.
• Lift and remove the glass lid carefully and angled
away for yourself to avoid scalding form escaping
steam. Do not allow water from the lid to drip into
the stainless steel housing, only into the removable
crockery bowl.
4
• Ensure the removable crockery bowl is at least
1/2 to 3/4 full of food and/or liquid before switching
the appliance on.
• The removable crockery bowl is not suitable for
storing food in the freezer.
• Avoid sudden temperature changes. Do not place
frozen or very cold foods into the removable
crockery bowl when it is hot.
• Do not use a damaged or cracked removable
crockery bowl. Replace before using.
• After use, ensure that the temperature control dial
is set to the OFF position.
• Allow all parts to cool before disassembling
for cleaning.
5
Know your Breville Avance Meal Maker 3
Operating your Breville Avance Meal Maker 3
Tempered glass lid
allows the food to be monitored during cooking
Removable crockery bowl
Stainless steel housing
with 3 litre capacity
Before first use
Important
Before first use, remove all packaging material and
promotional labels and wash the removable crockery
bowl and glass lid in hot, soapy water, rinse and
dry thoroughly.
• Always use the Avance Meal Maker 3 on a dry,
level surface.
Operating instructions
• Never operate without the removable crockery
bowl positioned in the stainless steel housing.
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.
2. 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. Ensure the food and/or liquid
fills at least 1/2 to 3/4 of the removable crockery
bowl. Place the glass lid into position.
• Never operate without food and liquid in the
removable crockery bowl.
• 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 when
removing the removable crockery bowl when hot.
• Do not place the removable crockery bowl when hot
on any surface that may be affected by heat.
3. With the temperature control dial turned to the
Off position, plug the Avance Meal Maker 3 into a
230/240V power outlet and switch the power on
at the power outlet.
Power ‘On’ light
4. Select the temperature control dial to the desired
setting, or as recommended in the recipe section.
5. When cooking is complete, turn the temperature
control dial to the Off position, switch off at the
power outlet and then unplug.
Cool touch
handles
6. Allow the Avance Meal Maker 3 to cool completely
before cleaning and storing.
Soft touch temperature control dial
with Keep Warm, Low and High settings
Wrap around element
for even heating
ALWAYS LIFT AND REMOVE THE GLASS LID CAREFULLY AND ANGLED AWAY FROM
YOURSELF TO AVOID SCALDING FROM ESCAPING STEAM.
6
7
Using the temperature control settings
A beginner’s guide to slow cooking
Keep Warm setting
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 Meal Maker 3
is designed to produce these same results, whilst
leaving you the time to do other things, making it
perfect for today’s busy lifestyles.
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.
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.
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:
Here is a guide to help simplify the process of slow
cooking, allowing you to obtain maximum satisfaction
from your Avance Meal Maker 3:
Traditional
recipe time
Meal Maker
recipe time
15-30 minutes
4-6 hours on low setting
It’s all in the timing
60 minutes
6-8 hours on low setting
Always allow sufficient time for the food to cook.
It is almost impossible to overcook in the Avance
Meal Maker 3 particularly when using the Low
setting.
1-3 hours
8-12 hours on 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.
These times are approximate. Times can
vary depending on ingredients and quantities
in recipes.
Note
Ensure the food and/or liquid in the recipes fills at
least 1/2 to 3/4 of the removable crockery bowl.
High humidity, altitude, cold tap water and
ingredients and minor fluctuations may slightly
affect the cooking times in the Avance Meal
Maker 3
Note
8
9
A beginner’s guide to slow cooking continued
Adapting liquid amounts
Preparing meat and poultry
Browning before slow cooking
Pot roasting
When food is cooking in your Avance Meal Maker 3,
most moisture is retained. To allow for this when
using traditional recipes it is advisable to halve the
liquid content.
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
the fat melting and creating extra liquid .
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 nonstick 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.
However, after cooking if the liquid quantity
is excessive, remove the lid and operate the Avance
Meal Maker 3 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.
Whole chickens may release a large amount of liquid
and fat when using the slow 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.
Stirring the food
Suitable meat cuts for slow cooking
Little or no stirring is required when using the Low
setting placed in the centre of the removable
crockery bow. However, stirring the food when using
the High setting ensures even flavour distribution.
Beef
10
Lamb
Beef chuck, skirt, round steak,
boneless shin (gravy) beef,
bone-in shin (Osso Bucco)
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)
Pork
Leg steaks, diced belly, diced
shoulder, boneless loin chops
Roasting
Roasting meats in the Avance Meal Maker 3 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 placed in the centre of the
removable crockery bowl. This will assist in keeping
the surface of the meat dry and free from any fat
released throughout the cooking process.
Suitable cuts for pot roasting
Beef
Beef topside, blade, silverside
roasts, rolled brisket.
Lamb
Forequarter, shank, shoulder.
Veal
Shoulder/forequarter.
Pork
Loin, neck.
Preparing vegetables
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 Avance Meal Maker 3.
When cooking vegetables and meat together in the
Avance Meal Maker 3, the vegetables can cook at a
slower rate than the meat. To gain the best results,
position the vegetables on the base and sides of the
Avance Meal Maker 3 and place the meat on top.
Suitable cuts for roasting
Preparing dried beans and pulses
Beef
Blade, rump, rib roast, sirloin,
fresh silverside, topside.
Lamb
Leg, mid loin, rack, crown roast,
shank, shoulder, mini roasts.
If time permits, overnight soaking of dried beans and
pulses is preferable. After soaking, drain and place in
the removable crockery bowl 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.
Veal
Leg, loin, rack, shoulder/forequarter.
Pork
Loin, neck, leg, (remove skin and
fat), racks.
11
Hints and tips
Care and cleaning
• Always thaw frozen meat and poultry before cooking.
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.
• Ensure that the food or liquid to be cooked fills
at least 1/2 to 3/4 or more of the removable
crockery bowl.
• 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 use the removable crockery bowl or glass
lid if chipped or cracked.
• Do not operate the Avance Meal Maker 3 without
the removable crockery bowl in position.
• Do not place a 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
removable 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 Avance Meal Maker 3.
• Immerse the stainless steel housing, power cord
or plug of the Avance Meal Maker 3 in water.
• Touch hot surfaces with bare hands.
• Do use dry oven mitts when lifting the removable
crockery bowl containing hot liquids.
• Before cleaning switch the temperature control
dial to Off, switch off the Avance Meal Maker 3 at
the power outlet and then unplug.
• Always allow the Avance Meal Maker 3 to cool
before cleaning.
Storage
Ensure the Avance Meal Maker 3 is switched off,
cooled and cleaned before storing. Store upright with
removable crockery bowl and the lid in position. Do
not store anything on top.
• 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 crockery bowl or lid.
• The stainless steel housing can be wiped over with
a soft, damp cloth and then dried thoroughly.
• 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, POWER CORD OR PLUG IN WATER OR
ANY OTHER LIQUID AS THIS MAY CAUSE ELECTROCUTION.
13
Recipes
Page
14
Soups
16
Chicken
19
Beef, pork, veal and lamb
21
Vegetarian
26
Desserts
29
Recipes
Soups
Measurements used are Australian Standard
Metric Cups and Spoons.
Note
Creamy tomato
and lentil soup
Serves 4-6
11/2 tablespoons olive oil
1 large Spanish onion, peeled and sliced
2 garlic cloves, peeled and crushed
1 teaspoon minced chilli
3 cups / 750ml tomato puree
3 cups / 750ml beef stock
1
/4 cup tomato paste
3 teaspoons brown sugar
3
/4 cup / 150g red lentils
1 cup / 250ml cream
2 tablespoons sun-dried tomato pesto
1. Heat oil in a non-stick pan. Cook onion over a
medium heat until golden brown. Add garlic
and chilli and cook for 1 minute.
2. Place onion mixture into the removable crockery
bowl. Stir in tomato puree, stock, tomato paste,
brown sugar and lentils.
3. Cover with lid and cook on Low setting for 6-8
hours or High setting for 4 hours.
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 of sundried tomato pesto.
Serve hot with crusty bread.
Char-grilled capsicum
and gnocchi soup
Cajun kumera with
Monteray Jack cheese
Barley soup with
sugared parsnips
Serves 4-6
Serves 4-6
Serves 4-6
2 red capsicums, trimmed and quartered
1 medium yellow capsicum, trimmed and quartered
1
/2 cup/ 125ml water
1 tablespoon olive oil
500g chicken tenderloins, cut into 3cm pieces
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 tablespoon paprika
1 teaspoon caraway seeds
11/2 teaspoons cracked black pepper
2 tablespoons tomato paste
6 cups / 11/2 litres chicken stock
250g pre-packaged gnocchi
Sour cream, to serve
Chopped parsley, to serve
1. Place capsicum quarters, skin-side up under a hot
grill until the skin blister. When cool, peel away the
skin and discard. Process capsicum flesh and
water in a food processor or blender until smooth.
2. Heat oil in a non-stick pan. Add chicken pieces
and cook over a medium heat until golden brown.
Place chicken into the removable crockery bowl
3. Add onion to the 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 mixture is
heated through.
4. Pour combined mixture and stock over chicken
in the removable crockery bowl. Cover with lid
and cook on Low setting for 6-8 hours or High
setting for 4 hours.
5. Stir gnocchi into the soup for 15-20 minutes before
end of cooking. Replace the lid and continue cooking
until gnocchi has risen to the top of the soup.
1
1 / tablespoons oil
4 bacon rashers, trimmed and chopped
1 medium onion, peeled and sliced
2 teaspoons Cajun seasoning
1
/4 teaspoon fennel seeds
3 garlic cloves, peeled and crushed
1kg kumera, peeled and cubed
4 cups / 1 litre chicken stock
1 cup / 220g canned red kidney beans,
drained and rinsed
Monteray Jack cheese, grated, to serve
cream, to serve
2
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 then remove
from heat.
2. Place kumera into the removable crockery bowl.
Top with bacon mixture and stock. Cover with lid
and cook on Low setting for 6-8 hours or High
setting for 4 hours.
3. One hour before the soup is required, stir or mash
the kumera. Add the kidney beans. Replace lid and
continue to cook.
4. Ladle soup into serving bowls. Top each serve
with Monteray Jack cheese and sour cream
if desired.
Serve hot.
150g pearl barley
6 cups / 11/2 litres chicken stock
1 tablespoon oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 medium carrot, peeled and sliced
200g potatoes, peeled and chopped
1 celery stick, sliced
1 bay leaf, halved
1
/3 cup / 80ml milk
1 tablespoon / 20g butter
2 parsnips, peeled and cubed
1
/2 teaspoon brown sugar
Fresh mint, chopped, salt and pepper, optional to
serve
1. Place the barley with a third of the stock into the
removable crockery bowl. Cover with lid and cook
on High setting 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,
carrot, potatoes, celery, bay leaf and milk. Cover
with lid and cook on Low setting for 6-8 hours or
High setting for 3-4 hours. Remove bay leaf
before serving.
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 required.
Serve hot.
16
17
Soups continued
Chicken
Fiery three bean chowder
Chicken Cacciatore
Serves 4-6
1 tablespoon peanut oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 small red chilli, finely chopped
3 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons tomato paste
400g canned tomatoes, chopped
21/2 cups / 625ml vegetable stock
3
/4 cup / 120g canned diced capsicum, drained
1 cup / 200g canned corn kernels, drained
1 cup / 220g canned butter beans,
drained and rinsed
1 cup / 220g canned red kidney beans,
drained and rinsed
1
/3 cup / 75g canned soya beans,
drained and rinsed
Sour cream, for serving
Grated Cheddar cheese, for serving
Chopped Jalapeno peppers, for serving
Serves 4
1 tablespoon olive oil
8 small chicken drumsticks (skin removed)
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
11/2 cups / 400g Italian style tomato cooking sauce
12 Kalamata olives, pitted
1
/4 cup / 60ml white wine
1
/2 cup / 125ml chicken stock
60g button mushrooms, quartered
1 tablespoon fresh basil leaves, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons sugar
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
or until fragrant. Add tomato paste and half the
tomatoes. Stir, over a medium heat, until warmed.
1. Heat oil in a non-stick pan. Add chicken in batches,
and cook over a medium heat until lightly browned.
Place chicken into the removable crockery bowl.
2. Place onion and garlic into the non-stick pan and
cook over a medium heat until onion is soft. Stir
in tomato sauce, olives, wine, stock, mushrooms,
basil, rosemary and sugar.
3. Pour combined mixture over the chicken in the
removable crockery bowl. Cover with lid and
cook on Low setting for 6-8 hours or High setting
for 3-4 hours.
Chicken with rosemary,
lemon and garlic
Serves 4-6
2 teaspoons olive oil
1 tablespoon / 20g butter
1.5kg chicken pieces, skin removed
1
/2 cup / 125ml white wine
3
/4 cup / 180ml chicken stock
2 tablespoons lemon juice
1 teaspoon cracked black pepper
2 small red chillies, finely chopped
1 teaspoon grated lemon rind
3 garlic cloves, peeled and halved
11/2 tablespoons fresh rosemary, chopped
1. Heat oil and butter in a non-stick pan. Cook
chicken over a medium heat until golden brown.
2. Place chicken, wine, stock, lemon juice, pepper,
chillies, lemon rind, garlic and rosemary into the
removable crockery bowl. Cover with lid and
cook on Low setting for 6-8 hours or High setting
for 3-4 hours.
3. Serve hot accompanied with oven-roasted
potatoes, pumpkin and kumera and steamed
green beans.
4. Serve hot accompanied with crusty bread, pasta
and salad of your choice.
2. Pour tomato mixture into the removable crockery
bowl. Add remaining tomatoes, stock, capsicum,
corn, butter beans, kidney beans and soya beans.
Cover with lid and cook on Low setting for 6-8
hours or High setting for 3-4 hours.
3. Ladle soup into bowls. Top each serve with sour
cream, cheese and Jalapeno peppers if required.
Serve hot.
18
19
Chicken continued
Beef, pork, veal and lamb
Burmese chicken
Chicken with mushrooms
Gingered lamb curry
Beef rendang
Serves 4-6
Serves 4-6
Serves 4-6
Serves 4-6
1 tablespoon oil
1 medium onion, peeled and chopped
11/2 tablespoons lemon grass, finely sliced
1 bay leaf
1 small red chilli, finely chopped
4 garlic cloves, peeled and crushed
3 teaspoons fresh ginger, peeled and grated
11/2 teaspoons ground turmeric
1
/4 teaspoon ground cardamom
1
/2 teaspoon ground cinnamon
1
/4 teaspoon ground cumin
1
/4 teaspoon ground coriander seeds
1
/4 teaspoon ground ginger
1
/2 teaspoon salt
1
/2 teaspoon cracked black pepper
1.5kg chicken breast fillets, halved
1 cup / 250ml chicken stock
Fresh coriander, chopped to serve
1 tablespoon oil
1.5kg chicken thigh fillets, halved
250g button mushrooms, sliced
1 small leek, trimmed and sliced
1
/2 cup/ 125ml white wine
1 cup/ 250ml chicken stock
1 teaspoon cracked black pepper
1
/4 teaspoon salt
1 tablespoon fresh lemon thyme, chopped
1 tablespoon plain flour
1
/2 cup / 125ml cream
1
/2 cup / 125ml sour cream
1 tablespoon oil
1.5kg lean lamb, cubed
2 medium onions, peeled and chopped
200g baby eggplant, trimmed and finely chopped
2 garlic cloves, peeled and crushed
11/2 tablespoons grated fresh ginger
1 small red chilli, finely chopped
1 teaspoon cracked black pepper
1
/4 teaspoon salt
1 teaspoon ground turmeric
2 teaspoons green curry paste
3
/4 cup / 180ml beef stock
1 cup / 110g coconut milk powder
1 cup / 250ml boiling water
1 tablespoon oil
1.5kg lean gravy beef, cubed
1 medium onion, peeled and chopped
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 large strip of lemon rind
1
/3 cup curry paste
1 cup / 250ml beef stock
1 cup / 250ml coconut milk
2 tablespoons lemon juice
3 teaspoons tamarind pulp
11/2 tablespoons brown sugar
1. Heat oil in a non-stick pan. Add onion and cook over
a medium heat until soft. Stir in lemon grass,
bay leaf, chilli, garlic, ginger, turmeric, cardamon,
cinnamon, cumin, coriander, ground ginger, salt and
pepper, cook for 1 minute.
2. Add chicken to the non-stick pan and stir to coat
with onion mixture. Place chicken mixture and
stock into the removable crockery bowl.
3. Cover with lid and cook on Low setting for 6-8
hours or High setting for 4 hours. Remove bay leaf
before serving.
1. Heat oil in a non-stick pan. Add chicken in batches
and cook over a medium heat until lightly browned.
Place chicken into the removable crockery bowl.
2. Top chicken with mushrooms, leeks, wine, stock,
pepper, salt and lemon thyme. Cover with lid and
cook on Low setting for 6-8 hours or High setting
for 3-4 hours.
3. Blend flour, cream and sour cream together and
stir into chicken mixture 30 minutes before
serving. Replace lid and continue cooking.
4. Serve with steamed baby new potatoes and
asparagus spears, if desired.
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towels.
2. Add onion to the non-stick pan, cook over a
medium heat until onion is golden brown. Stir in
eggplant, garlic, ginger, chilli, 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
setting for 6-8 hours or High setting for 4 hours.
4. Blend coconut milk powder and water stir into
meat mixture 1 hour before end of cooking.
Replace lid and continue cooking.
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towels.
2. Add onion to the non-stick pan, cook until lightly
browned. Stir in cumin, cinnamon, lemon rind and
curry 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 bowl. Cover with lid and cook on Low
setting for 8-9 hours or High setting for 4-5 hours.
4. Combine coconut milk, lemon juice, tamarind pulp
and sugar, and stir into meat mixture 1 hour before
end of cooking. Replace lid and continue cooking.
5. Serve hot accompanied with steamed rice and
pre-packaged naan bread.
Serve hot accompanied with steamed Jasmine rice
and chickpea salad.
4. Serve hot, sprinkled with coriander if desired
and accompanied with steamed rice and
Cucumber Raita.
20
21
Beef, pork, veal and lamb continued
Lamb shanks in a
tomato pesto sauce
Sweet orange pork
Corned silverside with
plum balsamic glaze
Tagine of beef
Serves 4
Serves 4-6
Serves 4-6
1 tablespoon olive oil
4 large French cut lamb shanks,
trimmed of fat
1 medium Spanish onion, peeled and sliced
200g button mushrooms, sliced
3 garlic cloves, peeled and crushed
400g canned tomatoes, chopped
2 tablespoons tomato paste
2 tablespoons sun-dried tomato pesto
1
/2 cup / 125ml red wine
3 tablespoons sweet sherry or madeira
2 beef stock cubes, crumbled
2 teaspoons fresh rosemary, chopped
11/2 tablespoons oil
1 medium Spanish onion, peeled and sliced
1.5kg lean pork steaks, halved
11/2 tablespoons plain flour
400g kumera, peeled and cubed
11/2 tablespoons / 30g butter
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1
/2 teaspoon fennel seeds
1
/4 cup brown sugar
11/2 tablespoons lemon juice
3 tablespoons sweet sherry
1 cup / 250ml orange juice
1 cup / 250ml chicken stock
2 teaspoons grated orange rind
1.5kg lean corned silverside
2 tablespoons brown sugar
1 tablespoon Balsamic vinegar
2 fresh mint sprigs
1 onion, peeled and studded with 4 cloves
1 carrot, peeled and roughly cut into chunks
2 cups/ 500ml water
6 peppercorns
1 tablespoon olive oil
1.5 kg lean gravy beef, cubed
2 medium onions, peeled and sliced
3 garlic cloves, peeled and crushed
2 tablespoons Moroccan seasoning
2 teaspoons ground cinnamon
1 cup / 250ml beef stock
1 strip lemon rind
1 cup / 250ml tomato puree
3
/4 cup / 130g dates, seeded and halved
2 tablespoons honey
1
/2 cup fresh parsley, chopped
3 tablespoons flaked almonds, toasted
1. Heat oil in a non-stick pan. Add 2 to 3 shanks
at a time, cook over medium heat until well
browned. Drain on paper towels.
2. Add onion to the pan, cook until onion is soft. Stir in
mushrooms and garlic, cook for 2-3 minutes. Add
tomatoes, tomato paste, pesto, wine, sherry, stock
cubes and rosemary, stir and cook for 1-2 minutes.
3. Place shanks and tomato mixture into the removable
crockery bowl, Cover with lid and cook on Low
setting for 6-8 hours or High setting for 4-6 hours.
Serve hot accompanied with mashed potato,
char-grilled eggplant and zucchini.
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, cinnamon, fennel seeds, brown sugar,
lemon juice, sherry, orange juice, stock and rind,
cook over medium heat until heated though.
5. Pour spice mixture over the meat and vegetables
in the removable crockery bowl. Cover with lid
and cook on Low setting for 6-8 hours or High
setting for 4 hours.
P l u m g l a ze
/2 cup / 125ml beef stock
2 tablespoons plum jam
1 tablespoon Balsamic vinegar
2 teaspoons sugar
1
1. Place meat, sugar, vinegar, mint, onion, carrot,
water and peppercorns into the removable
crockery bowl. Cover with lid and cook on Low
setting for 10-12 hours or High setting for
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. Discard water
and vegetables
4. Serve hot with Plum Glaze and accompanied with
boiled potatoes, stir-fried carrots, parsnips and
snow peas.
Serves 4-6
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towels.
2. Add onion to the non-stick pan, cook over a
medium heat 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
setting for 8-9 hours or High setting for 4-5 hours.
4. Stir in dates and honey 1 hour before end of
cooking. Replace lid and continue cooking.
5. Spoon tagine into bowls, top with parsley and
almonds.
6. Serve hot accompanied with steamed cous cous,
baby carrots, cauliflower florets and green beans.
6. Serve hot accompanied with buttered noodles and
salad greens.
22
23
Beef, pork, veal and lamb continued
Easy Osso Bucco
Moroccan veal
Chilli con carne
Serves 4
Serves 4-6
Serves 4-6
8 lean veal shanks, 4cm thick
2 tablespoons plain flour
2 tablespoons olive oil
2 cups / 530g Italian style tomato cooking sauce
3
/4 cup / 180ml white wine
11/2 teaspoons caster sugar
11/2 teaspoons cracked black pepper
1
/2 teaspoon salt
3 tablespoons fresh basil leaves, chopped
4 tablespoons pesto
2 teaspoons grated lemon rind
1 tablespoon oil
1.5kg lean veal fillet, cubed
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
2 teaspoons ground ginger
1 teaspoon ground turmeric
2 teaspoons sweet paprika
1
/4 teaspoon cayenne pepper
11/2 teaspoon ground cumin
1 teaspoon ground coriander seeds
3 teaspoons ground cinnamon
2 cups / 500ml beef stock
150g pitted prunes
2 tablespoons honey
3 teaspoons grated orange rind
2 tablespoons fresh mint, chopped
1 tablespoon oil
1.5kg lean chuck steak, cut into 1.5cm cubes
11/2 tablespoons pre-packaged chilli con carne
seasoning mix
2 teaspoons minced garlic
11/2 cups / 375ml beef stock
2 tablespoons tomato paste
3
/4 cup / 180ml red wine
400g canned Mexican chilli beans
Sour cream, to serve
1. Coat the veal shanks with flour, remove any
excess. Heat oil in a non-stick pan over a
medium heat. Add 2 to 3 shanks at a time and
cook until lightly browned. Place browned shanks
into the removable crockery bowl. Repeat with
remaining shanks.
2. Combine tomato sauce, wine, sugar, pepper, salt
and basil. Pour mixture over meat in removable
crockery bowl. Cover and cook on Low setting
for 6-8 hours or High setting for 3-4 hours.
3. Combine pesto and lemon rind. Sprinkle pesto
mixture over osso bucco just before serving.
4. Serve hot accompanied with prepackaged gnocchi
and steamed mixed green vegetables.
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 the removable
crockery bowl. Cover with lid and cook on Low
setting for 6-7 hours or High setting for 4 hours.
4. Stir in prunes, honey and orange rind 1 hour
before end of cooking. Replace lid and continue
cooking.
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. 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 setting for 6-7 hours or High setting
for 4 hours.
3. Spoon Chilli Con Carne into serving bowls, top
with sour cream if desired.
4. Serve hot accompanied with potato wedges and
avocado salad.
Lamb shanks with
red lentils
Serves 4
1
/2 cup / 100g red lentils
1 cup / 250ml beef stock
1 tablespoon oil
4 large French cut lamb shanks,
trimmed of fat
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
3 teaspoons Vindaloo curry paste
12/3 cups / 410ml tomato puree
1 tablespoon lemon juice
1. Place lentils and stock into the removable
crockery bowl. Cover with lid and cook on High
setting 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.
4. Place lamb shanks and tomato mixture into
the removable crockery bowl with lentils. Cover
with lid and cook on Low setting for 6-8 hours or
High setting for 4-6 hours.
5. Stir in lemon juice, just before serving.
6. Serve hot accompanied with pita bread,
mango chutney and tomato and onion salad.
5. Spoon into serving bowls, top with mint. Serve hot
accompanied with steamed cous cous.
24
25
Vegetarian
Curried pumpkin
with spinach
Chilli bean and
vegetable combo
Chick pea curry
Spicy mixed dhal
Serves 4-6
Serves 4-6
Serves 4-6
Serves 4-6
1 cup/ 200g dried chick peas
2 cups/ 500ml vegetable stock
1 tablespoon vegetable oil
1 medium onion, peeled and finely chopped
1 teaspoon grated fresh ginger,
2 garlic cloves, peeled and crushed
11/2 teaspoons garam masala
11/2 teaspoons ground cumin
11/2 teaspoons ground coriander
11/2 teaspoons sweet paprika
1
/4 teaspoon chilli powder
1
/2 teaspoon ground turmeric
1 teaspoon yellow mustard seeds
1 teaspoon salt
1 cup / 250ml tomato puree
1
/4 cup coconut cream
1
1 tablespoon oil
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
11/2 teaspoons grated fresh ginger
2 small green chillies, finely sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon brown mustard seeds
1 teaspoon ground turmeric
1 cup / 110g coconut milk powder
1 cup / 250ml boiling water
1kg pumpkin, peeled and chopped
6 English spinach leaves, shredded
6 curry leaves, torn
2 fresh Kaffir lime leaves, finely shredded
Flaked almonds, toasted to serve
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 blended.
3. Place pumpkin into the removable crockery bowl.
Add the coconut milk mixture. Cover with lid and
cook on Low setting for 5-6 hours or High setting
for 2-3 hours.
4. Add spinach, curry leaves and Kaffir leaves 1/2 hour
before end of cooking. Replace lid and continue
cooking until spinach leaf is soft. Serve hot topped
with flaked almonds.
5. Serve hot accompanied with Lebanese bread and
salad of your choice.
2 tablespoons olive oil
300g baby eggplant, thickly sliced
1 large onion, peeled and chopped
3 garlic cloves, peeled and crushed
1 medium red capsicum, trimmed and chopped
400g canned tomatoes, chopped
1
/4 teaspoon cayenne pepper
1 small red chilli, finely sliced
200g zucchini, trimmed and sliced
130g kumera, peeled and cubed
300g canned chick peas, drained and rinsed
300g canned red kidney beans, drained and rinsed
2 tablespoons 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. Heat remaining oil, add onion, garlic and capsicum
in non-stick pan and cook until onion softens.
Add tomatoes, cayenne pepper and chilli. Cook for
1 minute.
3. Place tomato mixture, zucchini, kumera, chick
peas, kidney beans and parsley into the removable
crockery bowl. Cover with lid and cook on Low
setting for 5-6 hours or High setting for 2-3 hours.
4. Serve hot with crusty bread rolls.
1. Place chick peas with the stock into the removable
crockery bowl. Cover with lid and cook on High
setting for 2 hours or until just tender.
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. Cool until just warmed.
3. Place combined mixture over the chick peas in
the removable crockery bowl. Cover with lid and
cook on Low setting for 6-7 hours or High setting
for 2-3 hours.
4. Serve hot accompanied with stir-fried mixed
vegetables.
/2 cup/ 100g yellow split peas
/2 cup/ 100g red lentils
1
/2 cup/ 100g brown lentils
2 cups / 500ml vegetable stock
1 tablespoon oil
3 teaspoons black mustard seeds
1 teaspoon brown mustard seeds
1 large onion, peeled and sliced
4 garlic cloves, peeled and crushed
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
3 teaspoons ground coriander seeds
1 teaspoon ground turmeric
2 small red chillies, chopped
400g canned tomatoes, chopped
1 cup / 250ml tomato puree
1 teaspoon cracked black pepper
1
/3 cup / 80ml cream
2 tablespoons finely chopped fresh coriander
1
1. Place yellow split peas, red and brown lentils and
stock into the removable crockery bowl. Cover
with lid and cook on High setting 1-11/2 hours or
until just tender.
2. Heat oil in a deep pan. Add black and brown
mustard seeds and cook over a low heat until
they start to pop. Add onion, garlic and ginger,
cook over a medium heat until onion is light
golden brown.
3. Stir in cumin, coriander seeds, turmeric, and
chillies. Cook for 1 minute. Add tomatoes, tomato
puree and pepper, stir and cook until just warmed.
4. Pour tomato mixture over lentils in the removable
crockery bowl. Cover with lid and cook on Low
setting for 8-9 hours or High setting for 4-5 hours.
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.
26
27
Vegetarian continued
Vegetable primavera
Desserts
Cucumber Raita
Lemon and lime
delicious pudding
2 Lebanese cucumbers peeled and finely chopped
250ml plain yoghurt
1 teaspoon cumin
1 teaspoon grated fresh ginger
Salt and pepper if desired
Serves 4
Serves 4-6
2 tablespoons olive oil
500g desiree potatoes, peeled and quartered
500g pumpkin, peeled and sliced
300g kumera, peeled and cut into 3cm lengths
1 large red capsicum, trimmed and quartered
3 large garlic cloves, unpeeled
1 teaspoon sea salt
11/2 tablespoons extra olive oil,
3 teaspoons Balsamic vinegar
Grated Parmesan cheese, for serving
1. Place oil in a large freezer bag. Add potatoes,
pumpkin, kumera and capsicum. Shake
vegetables in bag until well coated with oil.
2. Place vegetables into the removable crockery
bowl. Add garlic cloves and sprinkle with salt.
3. Cover with lid and cook on Low setting for 5-6
hours or High setting for 2-3 hours.
4. Remove garlic cloves and squeeze the pulpy flesh
into a bowl. Mash with a fork and combine with
extra oil and vinegar.
5. Arrange vegetables on a serving plate, drizzle with
garlic mixture, and sprinkle with Parmesan cheese.
6. Serve hot with bread rolls.
1. Combine all ingredients.
Serve chilled
90g butter
3
/4 cup / 165g caster sugar
1
/3 cup / 50g self-raising flour, sifted
3 teaspoons grated lemon rind
3 teaspoons grated lime rind
11/2 tablespoons lemon juice
11/2 tablespoons lime juice
2 x 60g eggs, separated
3
/4 cup / 180ml milk
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 to form a smooth batter. Beat egg whites
until stiff peaks form, fold into batter.
3. Pour batter into a lightly greased, heat proof
pudding bowl. Ensure the pudding bowl is a
suitable size and type to fit into the removable
crockery bowl. Cover the pudding bowl with
aluminium foil and secure with kitchen string.
4. Place 1-2 cups of water into the removable
crockery bowl. Add prepared pudding bowl. Cover
with lid and cook on Low setting for 5-6 hours.
Check water level throughout the steaming
process.
5. Spoon pudding onto serving plates, dust with icing
sugar and top with a swirl of cream.
6. Pudding can be served hot or cold.
A 1.5 litre heatproof pudding bowl suitable to
fit the shape of the removable crockery bowl
is required for this recipe.
Note
28
29
Notes
30
Notes
31
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