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Pork and pineapple curry
4.5 litres
Lean pork, cubed 2kg
Flour 100g
Salt 2 tsp
Oil 3 tbsp
Onions, chopped 2 large
Curry powder 3 tsp
Paprika 2 tsp
Chicken stock 1 litre
Mango chutney 3 tbsp
Worcester sauce 3 tsp
Can pineapple cubes, with juice 400g
Bay leaves 4
Method
Toss the pork in the flour and salt. In
a pan, heat the oil and brown the
meat. Add the onions and fry until
soft. Stir in the curry powder and
paprika. Stir well and cook for a few
minutes. Add the remaining
ingredients, bring to a simmer and
transfer to the crock pot. Place the
crock pot into the base unit. Cook
for approximately 4 - 7 hours.
Remove the bay leaves before
serving.
Boiled ham
Gammon joint
4.5 litre slow cooker up to 1.5 kg
Method
Put the gammon in a pan, cover with
cold water and bring to the boil,
drain and rinse. Place in the crock
pot and cover with boiling water.
Place the ceramic pot in the slow
cooker base unit and cover with the
lid. Cook for approximately 5-7
hours. Drain and cool slightly before
removing the skin. Allow to cool.
Wrap tightly in kitchen foil. Place in
the refrigerator until well chilled. Coat
fat with toasted breadcrumbs before
serving.
IMPORTANT: When buying a joint of
meat, make sure that it will fit the
size of the slow crock pot. It should
fit into the crock pot so that when it
is covered with liquid, it will still be
2.5cm below the rim of the pot. The
joint must not stick out above the
rim and there should be enough
room to cover the meat with water.
The shape of the meat is just as
important as the weight.
48795 MUK Rev1 4/6/08 15:11 Page 15