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R9
Sweet orange pork
1
⁄
4
cup oil
2 large Spanish onions, sliced
2 kg lean pork steaks, halved
1
⁄
4
cup plain flour
400g kumera, peeled and diced
2 tablespoons butter
2 teaspoons ground cumin
2 teaspoons ground cardamom
1
⁄
2
teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon fennel seeds
1
⁄
2
cup brown sugar, firmly packed
2 tablespoons lemon juice
1
⁄
2
cup sweet sherry
2 cups orange juice
2 cups chicken stock
1 tablespoon grated orange rind
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 pot.
4. Melt butter in non-stick pan, stir in cumin,
cardamom, cloves, cinnamon, fennel seeds, brown
sugar, lemon juice, sherry, orange juice, stock and
rind, cook over medium heat until heated through.
5. Pour spice mixture over the meat and vegetables
in the removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
6. Serve hot accompanied with buttered noodles and
salad greens.
Lamb shanks in a tomato,
pesto sauce
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 pot. Cover with lid and cook on Low 8-10
hours or High 4-6 hours.
4. Serve hot accompanied with mashed potatoes,
char-grilled eggplant and zucchini.
68
Beef, pork, veal and lamb
Beef Rendang
2 tablespoons oil
2 kg lean gravy beef (shin), cubed
2 large onions, chopped
2 tablespoons ground cumin
2 teaspoons ground cinnamon
1
⁄
2
teaspoon ground cloves
2 strips of lemon rind
1
⁄
2
cup Rendang curry paste
2 cups beef stock
2 cups coconut milk
1
⁄
4
cup lemon juice
1
1
⁄
2
tablespoons tamarind pulp
1
⁄
4
cup brown sugar
1. Heat oil in a non-stick pan. Add meat in batches
and cook over medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook until lightly
browned. Stir in cumin, cinnamon, cloves, lemon
rind and Rendang paste, cook for 1 minute. Pour
in stock, stir and cook until just heated through.
3. Place meat and onion mixture into the removable
crockery pot. Cover with lid and cook on Low
8-10 hours or High 4-5 hours.
4. Stir in coconut milk, lemon juice, tamarind pulp
and brown sugar 1 hour before end of cooking.
Replace lid and continue cooking.
5. Serve hot accompanied with steamed rice and
re-packaged naan bread.
Gingered lamb curry
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
1
1
⁄
2
cups beef stock
2 cups coconut milk powder
2 cups boiling water
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook over medium
heat until onion is golden brown. Stir in eggplant,
garlic, ginger, chillies, pepper, salt, turmeric and
curry paste, cook for 1 minute. Blend in stock.
3. Place meat and eggplant mixture into the
removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4 hours.
4. Blend coconut milk powder and water, stir into
meat mixture 1 hour before end of cooking.
Replace lid and continue cooking.
5. Serve hot accompanied with steamed jasmine rice
and salad.
88
R8