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RECIPES
FAMILY BOLOGNESE
Serves 4
INGREDIENTS
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 ¼lb (1kg) beef or pork mince
2 tablespoons tomato paste
½ cup red wine
1 large carrot, grated
1 14oz can diced tomatoes
1 teaspoon dried oregano
1 bay leaf
1 cup beef stock or water
Salt and freshly ground black pepper
¼ cup chopped fresh basil
METHOD
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add onion, garlic and cook for
3
–4 minutes, stirring occasionally,
or until softened.
4. Add mince in batches, making sure to
break up the lumps while the meat
is cooking.
5. Stir in tomato paste and cook for a
further 1 minute. Add wine and bring to
the boil; simmer for 1
–2 minutes to cook
off the alcohol.
6. Stir in carrot, tomato, oregano, bay leaf
and stock.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3
–4 hours
or SLOW COOK LOW BUTTON and
cook for 6
–7 hours.
8. Season to taste with salt and pepper and
stir through basil just before serving.
SPICY MIXED DHAL
Serves 4–6
INGREDIENTS
1 tablespoon oil
1 tablespoon black mustard seeds
1 large red onion, sliced
4 garlic cloves, crushed
2 tablespoons ginger powder
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 small red chillies, chopped
½ cup yellow split peas
½ cup red lentils
½ cup brown lentils
3 cups vegetable stock
3 tomatoes, chopped
Sea salt to taste
Juice of half a lemon
2 tablespoons chopped cilantro
Plain thick yogurt to serve
METHOD
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Toast mustard seeds in pot until they
start to pop.
3. Add oil and heat for 1 minute.
4. Add onion, garlic and ginger and cook
5
–6 minutes, stirring occasionally, until
onion is light golden.
5. Stir in spices, chilli, lentils, stock and
tomatoes. Cover with lid. Press the
SLOW COOK HIGH BUTTON and
cook for 3
–4 hours or SLOW COOK
LOW BUTTON and cook for 6
–7 hours.
6. Season with salt and stir through lemon
juice and chopped coriander.
Serve with yogurt.