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Recipes - Meat
Method:
1 In the Cooking Pot, quickly sear the sausages on the hob on all
sides in the oil.
2 Add the onions, carrots and leeks and gently saute until softened,
but not browned.
3 Stir in the flour and cook on a low heat until the oil is absorbed.
4 Slowly add the stock and bring to the boil, stirring continuously
until thickened.
5 Stir in the chutney, worcestershire sauce and seasoning.
6 Add the remaining ingredients and bring to a simmer.
7 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
8 Cook for approximately 4-6 hours on the Medium setting.
If the sausages contain a lot of fat, any excess can be removed
from the surface of the finished dish with kitchen paper.
Ingredients:
• 1tbsp oil
• 1.5kg sausages
• 3 large onion, finley chopped
• 5 carrots, thinly sliced
• 3 leeks, sliced
• 1.5L beef stock
• 6tbsp chutney
• 5tbsp worcestershire sauce
• salt and pepper
Sausage pot
Method:
1 Put the gammon in the Cooking Pot, cover with cold water (1.5L
should be sufficient to submerge the joint) and bring to the boil.
2 Drain and rinse the joint.
3 Place the gammon joint back into the Cooking Pot and fill the
Cooking Pot with boiling water to roughly cover the joint.
4 Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.
5 Cook for approximately 4-6 hours on the Medium setting.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot. The joint must not stick out above the rim. The shape
of the meat is just as important as the weight.
Ingredients:
• 1.8kg (max) gammon joint
Boiled ham
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