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RECIPES
Timings are guidelines only, always
make sure that foods are thoroughly
cooked and piping hot before serving.
Variations in quantities may also affect
the cooking times.
potato, cheddar and
chive soup
4 medium-large potatoes, peeled
and sliced
1 large clove garlic, peeled
475ml/16 fl oz stock
220g/7 oz Cheddar cheese, grated
50g/2 oz fresh chives, chopped
salt and pepper
Place the potatoes, garlic and stock
into the cooking pot. Cook on High for
2-3 hours. Remove the mixture and
blend in a liquidiser to the desired
consistency. Return the mixture back
into the cooking pot and add the
cheese, chives and seasoning. Leave
on setting High for a further 30
minutes. Before serving, additional
cheese and cream can be added.
beef pot roast with
vegetables
15 ml/1 tbsp oil
900g/2 lb joint of topside
1 onion peeled and chopped
3 carrots peeled and cut into
1 cm/
1
⁄2 in thick slices
500ml/
3
⁄4 pt hot beef stock
Heat the oil in a frying pan and then
brown the beef on all sides. Add the
vegetables and fry until lightly golden.
Transfer the mixture to the cooking pot,
add the hot stock and seasoning.
Place the lid in position and cook on
High for approximately 4 hours and
Low for approximately 7-8 hours.
beef in beer
600g/1lb 5 oz lean casserole steak
cut into 1 in/2.5cm cubes
2 medium potatoes, each cut into
eight pieces
1 large onion, cut into eight pieces
2-3 carrots, cut into 2cm/
3
⁄4
in thick
pieces
300ml/10
1
⁄2 fl oz beer
200ml/7 fl oz beef stock
20ml/1 tbsp fresh parsley, chopped
25g/1 oz bunch of thyme, stalks
removed
20-30ml/1-2 tbsp cornflour
salt and pepper
Place all the ingredients into the cooking
pot then cook on High for approximately
5
1
⁄2 hours or Low for approximately 7-8
hours. Mix the cornflour with a little cold
water to form a smooth paste. Remove
the lid and add the mixture to the
cooking pot and stir well. Re-cover and
cook for additional time until the juices
are bubbling and slightly thickened.
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