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versus boneless will increase the required cooking time.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as
mushrooms, diced onion, aubergine, or finely chopped vegetables. This enables all food to cook at the same rate.
FISH:
•
Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of
cooking.
Root Vegetable Soup Serves 6–8
300g carrots, peeled and cut into approx. 5cm pieces
300g celeriac, peeled and cut into approx. 5cm pieces
300g leeks, trimmed and washed and cut into approx. 5cm lengths
300g Swede, peeled and cut into approx. 5cm pieces
1 onion, diced
1.5 litres of good quality vegetable stock
2 bay leaves
Seasoning
1.
Place all the ingredients into the cooking bowl, fit the lid and cook on setting 1 for 6-7 hours or setting 2 for 4-5 hours.
2.
Allow to cool before transferring to a blending jug and blend to the desired consistency. Alternatively transfer to a
container suitable for hand blending.
3.
Serve piping hot garnished with a swirl of crème fraiche and some snipped chives.
Bolognaise Sauce Serves 6–8
15ml vegetable oil
800g minced beef
1 large onion, finely diced
3 garlic cloves, chopped
2 sticks of celery, finely chopped
45g tomato purée
2 x 400g tins of chopped tomatoes
10g dried Oregano
200ml red wine
1.
Place the removable cooking bowl onto your hob to heat up.
2.
Add the oil and the minced beef and sauté until brown.
3.
Remove from the heat and place the removable cooking bowl into the heating base. Stir in the remaining ingredients.
4.
Fit the lid and cook on setting 1 for 7-8 hours or setting 2 for 4-5 hours until you have a meltingly tender bolognaise
sauce. Serve with freshly cooked spaghetti and parmesan shavings.
This sauce can also be used for lasagne/pasta bakes etc.
Lamb and Sweet Potato Curry Serves 6-8
15ml vegetable oil
700g diced lamb
1 large red onion
2 garlic cloves, finely chopped
5g turmeric
20g Garam Masala
5g dried chilli flakes (or to taste)
30g tomato purée
2 x 400g tins of chopped tomatoes
100ml lamb or vegetable stock
RECIPES
8
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