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NOTE: All recipes use Australian Standard measuring cups and spoons.
RECIPES RECIPES
IRISH STEW
Serves 8-10
2½kg lamb neck chops
4 medium onions, peeled and sliced
1½kg potatoes, peeled and sliced
Salt and pepper, to taste
5 cups/1¼ litres water
1 teaspoon dried herbs
3 bay leaves
Trim any excess fat from chops. Place onions,
potatoes and chops into the removable crockery
bowl, then add remaining ingredients. Cover
with lid and cook on LOW setting for 6-8 hours
or HIGH setting for 3-4 hours or AUTO setting
for 4-5 hours.
COQ AU VIN
Serves 8-10
2½kg chicken pieces
6 slices bacon, trimmed and diced
8 small onions, peeled and sliced
8 small onions, peeled and quartered
500g mushrooms
3 cloves garlic, peeled and crushed
Salt and pepper, to taste
2 teaspoons dried thyme
16 small potatoes, scrubbed and halved
2 cups/500ml red wine
5 cups/1½ litres chicken stock
Finely chopped parsley
Fry the chicken pieces in a large pan until well
browned well on all sides – remove chicken and
set aside. Use the same pan to brown the bacon
and sliced onions, drain off excess fat and set
aside with chicken. Place the quartered onions,
mushrooms and garlic into the removable
crockery bowl. Add the chicken, bacon and
sliced onions, salt and pepper to taste, thyme,
potatoes, wine and stock. Cover with lid and
cook on LOW setting for 6-8 hours or HIGH
setting for 3-4 hours or AUTO setting for 4-5
hours. Serve garnished with chopped parsley.
BEEF CURRY
Serves 8-10
2½kg blade or chuck steak
½ cup/75g flour
½ cup/125ml vegetable oil
2 large onions, peeled and finely chopped
8 cloves garlic, peeled and crushed
2 small pieces fresh ginger, peeled and grated
1 teaspoon ground chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
2 tablespoons vinegar
2 x 425g cans whole or crushed tomatoes
2 strips lemon rind
8 cups/2 litres beef stock
Cut steak into 2.5cm cubes, toss in the flour.
Heat the oil in a frypan, add the meat and
lightly brown, remove meat and place into the
removable crockery bowl. Add onions, garlic
and ginger to the pan, cook for 5 minutes then
place into the removable crockery bowl with
remaining ingredients. Stir well, cover with lid
and cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours or AUTO setting for
4-5 hours. Serve with fluffy steamed rice.
KSC650_IB_FA.indd 12 4/3/09 3:43:39 PM