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R15
Chilli bean and
vegetable combo
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. Heat remaining oil in non-stick pan, add onion,
garlic and capsicum and cook until onion softens.
Add tomatoes, cayenne pepper and chillies. Cook
for 1 minute.
3. Place tomato mixture, zucchini, kumera, chick
peas, kidney beans and parsley into the removable
crockery bowl. Cover and cook on Low 5-6 hours
or High 2-3 hours.
Serve hot with crusty bread rolls.
Curried pumpkin
with spinach
2 tablespoon oil
2 medium onions, sliced
4 garlic cloves, crushed
3 teaspoons fresh ginger, grated
3 small green chillies, finely sliced
1
1
⁄
2
teaspoons ground coriander
1
1
⁄
2
teaspoons ground cumin
1
1
⁄
2
teaspoons brown mustard seeds
1
1
⁄
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.
6-88-10
Veal
Moroccan veal
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.
Easy Osso Bucco
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.
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.
3. Combine pesto and lemon rind. Sprinkle pesto
mixture over Osso Bucco just before serving.
Serve hot accompanied with pre-packaged gnocchi
and steamed mixed green vegetables.
68
R14