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Фрагмент инструкции
Insert extra cloves into the centre of each diamond if desired. Place corned beef on a heatproof platter. 4. Mix all glaze ingredients together until smooth and blended. Spoon glaze over the corned beef. 5. Bake in a preheated oven at 200.C for 20–30 minutes, basting occasionally with glaze. Serve hot or cold. Ratatouille Serves 8–12 4 onions, peeled & sliced 2 medium egg plants, cubed but not peeled 6 large zucchini, sliced 4 red capsicum, trimmed & sliced 8 tomatoes, sliced 4 cloves garlic, peeled & crushed Salt & pepper to taste 1 cup oil 1. Place onions in the Slow Cooker first then add remaining ingredients. Cover and cook on LOW for 8–9 hours. The vegetables should be soft but not mushy. Serve Ratatouille hot or cold, as a filling for crepes and omelettes, as an accompaniment to meats and poultry, over a bed of rice or couscous or with a hot dish of pasta. Pork & Veal Picnic Terrine Serves 12–14 1.5 kg pork & veal mince 2 cloves garlic, crushed Salt & pepper, to taste 1.2 teaspoon dried thyme 1.2 teaspoon ground cloves 2 x 60g eggs Grated rind 1 lemon 1. 2 cup dry sherry or brandy 2 bay leaves 1 litre water Lemon slices to garnish 1. Lightly grease a heatproof terrine dish or loaf tin which will fit into the Slow Cooker. 2. Combine minced meat, garlic, seasonings, thyme, cloves, eggs, lemon rind and sherry or brandy, mix well. Spoon into the terrine dish and smooth out the top, arrange bay leaves and lemon slices on top. 3. Cover the terrine dish with a lid or a few layers of foil and secure. 4. Place 1 cup of water in the Slow Cooker and a small trivet or upturned heatproof saucer. Lower terrine onto the trivet in the Slow Cooker, cover with lid and cook on LOW for 8–9 hours, or HIGH for 5–6 hours. 5. Remove the terrine from the Slow Cooker, cool with a weight on top of the terrine then chill. 6. Serve with crusty bread and spicy chutney. NOTE: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the terrine dish. Scalloped Potatoes Serves 8–12 12 slices bacon, trimmed 16–20 medium potatoes, peeled & thinly sliced 4 onions, peeled & thinly sliced Salt, pepper & paprika to taste 2 cups grated Cheddar cheese 2 x 285g cans cream of asparagus or mushroom soup 1. Cut bacon into pieces. 2. Place a quarter of the bacon, potato and onion into the Slow Cooker. 3. Sprinkle with salt, pepper and paprika, then grated cheese, repeat this procedure three more times until all of the potatoes are used. 4. Gently pour the undiluted soup over the top. 5. Sprinkle with paprika, cover and cook on LOW for 9–10 hours, or HIGH for 5–6 hours. Baked Potatoes Perfect for the barbeque or when cooking for a crowd. 1. Fill the Slow Cooker with like sized scrubbed and buttered potatoes – the Slow Cooker will hold approximately 18–20 potatoes. 2. Sprinkle with seasoned salt, cover and cook on LOW for 8–10 hours. 3. To serve drizzle over sour cream and sprinkle with chopped chives or parsley – serve directly in the bowl to the table. Old Fashioned Sago Pudding Serves 12 1 cup sago 2 cups milk 2 cups sugar 2 cups sultanas 2 cups fresh breadcrumbs 2 tablespoons melted butter 1 tablespoon bi-carbonate of soda 2 x 60g eggs 2 litres water 1. Soak sago in milk overnight. 2. Add remaining ingredients and mix thoroughly. Place mixture into a heatproof pudding bowl or casserole dish that fits in the Slow Cooker. 3. Cover the bowl or dish with foil and secure around the edges. 4. Place a small trivet or upturned heatproof saucer into the Slow Cooker and add 2 litres of water. Place the pudding bowl onto the trivet. 5. Cover and cook on HIGH for 5–6 hours. 6. Serve hot or warm with thickened cream and a sprinkle of cinnamon or nutmeg. NOTE: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl. Rice Custard Serves 12–14 3 cups rice 2 litres boiling water 6 x 60g eggs 2 cups sugar 11.2 litres milk 1 teaspoon vanilla essence 60 g butter Nutmeg to taste 1 cup raisins 1. Wash rice thoroughly under cold running water. Cook in boiling water for 20 minutes. 2. Drain well and put into a greased heatproof pudding bowl or dish that will fit in the Slow Cooker. 3. Beat eggs with sugar, add remaining ingredients then stir into the rice. 4. Cover bowl with foil and secure. 5. Add 1 litre of water and a small trivet or upturned heatproof saucer into the Slow Cooker. Place rice custard in the bowl onto the trivet. 6. Cover with lid and cook on LOW for 7–9 hours. Serve warm. NOTE: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl or dish. Baked Apples Serves 12 1 cup dried fruits 1. 2 cup brown sugar 2 teaspoons cinnamon 80 g butter 12 small Granny Smith apples, washed & cored 1 litre water 2 tablespoons sugar 1. Mix together the dried fruits, brown sugar, cinnamon and butter. 2. Fill the centre of each apple with the dried fruit mixture and plac...