Sunbeam HP8555 Slow Cooker User Manual


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Pearl Barley and Mushroom Risotto
Serves 6
1tablespoonoliveoil
20gbutter
1onion,finelychopped
200gbuttonmushrooms,quartered
200gSwissbrownmushrooms,sliced
1clovegarlic,crushed
1½cupspearlbarley
6cupschicken
1tablespoonfinelychoppedfreshthyme
½cupgratedparmesan
3teaspoonsfinelygratedlemonrind
1.UsingtheBrowningmode,heattheoiland
butteron150°C.WhenREADYappearsin
theLCDscreen,PRESSSTART.Addonion
andmushrooms;cook,stirring,forabout5
minutesoruntilsoft.Addgarlicandbarley
andstirfor1minute.Addthestockand
thyme.
2.Placethelidon.UsingtheSlowCooker
mode,cookonLOWfor6hoursorHIGH
for3hours.Stirthroughparmesanand
rindandseasonwithsaltandpepper.
Note:Thisrecipeisbesteatenimmediately,
asthebarleywillcontinuetoabsorbthe
moistureifleftontheKeepWarmsettingfor
toolong.
Foravegetarianversion,substitutechicken
stockforvegetablestock.
Tofu and Chickpea Curry
Serves 4
1tablespoonpeanutoil
1onion,finelychopped
2clovesgarlic,crushed
2longredchillies,finelychopped
2cmpiecefreshginger,finelygrated
3teaspoonsgroundcumin
1teaspoongroundcardamom
½teaspoongroundtumeric
1teaspoongarammasala
2cupsdriedchickpeas
6cupswater
1tablespoontomatopaste
Firmtofu,cutinto2cmcubes
Corianderandyoghurt,toserve
1.UsingtheBrowningmode,heattheoil
on150°C.Whenpre-heatedandREADY
appearsintheLCDscreen,PRESSSTART.
Cooktheonion,garlic,chilliandginger
forabout1minuteoruntilsoft.Addthe
spicesandstiruntilfragrant.Addthe
chickpeas,waterandtomatopaste.
2.Placethelidon.UsingtheSlowCooker
mode,cookonLOWfor8hoursorHIGH
for4hours.Addthetofuinthefinal30
minutesofcooking.
3.Servewithcorianderandyoghurt.
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