Sunbeam HP5590 Slow Cooker User Manual


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12
Lamb Roast with White Beans and Parsley Sauce
Serves 4-6
1.4kg–1.5kglambroast,easycarve
1-2clovesgarlic,cutintoslivers
2sprigsfreshrosemary,cutintopieces
2tablespoonsoliveoil
20gbutter
1largeonion,sliced
1x400gcanbutterbeans,rinsed,drained
¼cupchoppedfreshparsley
½cupchickenstock
saltandpepper
1.Makesmallincisionsalloverlambwith
averysharpknife,thenstuffeachwitha
sliverofgarlicandasprigofrosemary.
2.Heatoilinalargefryingpan,cooklamb
untilbrownedallover.Removefrompan
andtransfertoslowcooker.
3.Inthesamepan,addbutterandcook
onion1-2minutesoruntilsoftened,place
inslowcookerwithremainingingredients.
Seasonwithsaltandpepper.
4.CoverandcookonHIGH3-4hours,or
LOW6-8hours.
5.Removemeatfromslowcooker,andrest
for10minutesbeforecarving.Serveslices
oflambwithbeansandparsleysauce.
Lamb Tagine
Serves 6-8
2tablespoonsoliveoil
6-8(dependingonsize)lambshanks,fat
trimmed
1largeonion,slicedthinly
2clovesgarlic,crushed
1½tablespoonsMoroccandriedspicemix
1tablespoontomatopaste
600gkumara(sweetpotato),peeled,diced
1x400gtinchoppedpeeledtomatoes
½cupchickenstock
1x400gcanchickpeas,
rinsed,drained
1cinnamonstick
3cardamompods,cracked
Saltandpeppertotaste
1cupfreshcoriander,roughlychopped
Couscous,toserve
1.Heatoilinalargefryingpanovermedium
highheat,cooklambshanksinbatchesfor
3-5minutesoruntilevenlybrownallover.
Transfertoaplate.
2.Reduceheat,andaddonionandgarlic
tofryingpanandcookfor2-3minutesor
untilonionhassoftened.Addspicemix
andcookuntilfragrant.Stirthroughtomato
paste.
3.Placekumaraintothebaseofslowcooker
andtopwithlambandonionmixtureand
remainingingredients,exceptcoriander.
CoverandcookonHIGH3-4hoursorLOW
6-8hours.
4.Seasonwithsaltandpepperandstir
throughchoppedcoriander,servewith
couscous.
Recipes continued
13
Rendang Daging – Spicy Coconut Beef Curry
Serves 6-8
¼cupdesiccatedcoconut
1teaspoongroundcoriander
¼teaspoongroundturmeric
4kaffirlimeleaves,shredded
1.5kgchucksteak
1cupcoconutmilkpowder
2tablespoonsfishsauce
Pinchsalt
Curry Paste
8driedlongredchillies
4clovesgarlic,roughlychopped
8eschalots,roughlychopped
1lemongrassstalk,whiteonly,sliced
25gchoppedfreshginger,roughlychopped
25gslicedfreshgalangal,roughlychopped
pinchsalt
1.Tomakecurrypaste,soakchilliesinhot
wateruntiljustsoftened;removestemand
seeds;roughlychop.Placeallcurrypaste
ingredientsinafoodprocessorandprocess
toasmoothpaste;addalittlewaterif
necessary.
2.Inalargenon-stickfryingpanoveralow
heat,lightlytoastcoconutuntillightly
golden;removefromheatandallow
tocool.Oncecool,processinafood
processortoafinepowder.
3.Heatalargenon-stickfryingpan;addcurry
paste,coriander,turmericandlimeleaves
andcook,stirring,forabout5minutesor
untilfragrant.
4.Addbeefandstiruntilbrowned.Place
beef,desiccatedcoconut,coconutmilk
powderandfishsauceintotheslowcooker
andstirtocombine.
5.CoverandcookonHIGH4-5hoursorLOW
6-8hours.Stironceduringcooking.
Veal Goulash
Serves 6
1.5kgveal,cutinto2cmpieces
¼cupflour
¹/
³
cupoliveoil
2onions,chopped
3clovesgarlic,crushed
2tablespoonsHungariansweetpaprika
½teaspooncayennepepper
2largepotatoes,peeled,diced
1cupbeefstock
2tablespoonstomatopaste
2bayleaves
saltandfreshlygroundblackpepper
1.Dustvealinflour,shakingoffexcessflour.
2.Heathalftheoilinlargenon-stickfrying
pan.Cookvealinbatchesuntilbrown.
Transfertoaplate.
3.Heatremainingoilandcookonionfor
2-3minutesoruntilsoftened.Addgarlic,
paprikaandcayennepepperandcook,
stirringfor30seconds.
4.Placepotatoesinbaseofslowcooker.
Addvealandremainingingredientstoslow
cooker.CoverandcookonHIGH3-4hours
orLOW6-8hours.
5.Servewithhotpasta.
Recipes continued
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