Table des Matières
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CHORIZO AND LENTIL STEW
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400 g chorizo sausage, chopped small
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2 red onion, finely diced
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4 sticks celery (cut into 1-2 cm pieces)
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1 red chilli, finely diced
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1 green chilli, finely diced
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4 carrots (cut into 1-2 cm pieces)
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2 400 g tins chopped tomatoes
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4 garlic cloves, finely chopped
Put all ingredients into the slow cooker bowl and cook on high for 4-5 hours.
BEEF STEW
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800 g diced beef
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4 sticks celery (cut into 1-2 cm pieces)
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3 carrots (cut into 1-2 cm pieces)
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400 g chestnut mushrooms
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1 piece thyme
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1 piece rosemary
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120 g tomato puree
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6 tomatoes, washed and chopped
Put all ingredients into the slow cooker bowl and cook on high for 6-8 hours.
SWEET AND SOUR PORK
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750 g pork (cut into 1-2 cm pieces)
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30 ml vegetable oil
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2 green peppers (cut into 1-2 cm pieces)
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3 red peppers (cut into 1-2 cm pieces)
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2 yellow peppers (cut into 1-2 cm pieces)
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1 bunch spring onions, chopped
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2 white onions (cut into 1-2 cm pieces)
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2 red onions (cut into 1-2 cm pieces)
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½ pineapple (cut into 1-2 cm pieces)
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4 cloves garlic, finely diced
Remove the cooking pot and put it on the hob. Add the oil and brown the pork in small batches. Add all
other ingredients, replace the cooking pot into your slow cooker then cook on HI for 4-6 hours.
STICKY TOFFEE PUDDING
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300 g dates, chopped
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120 ml whole milk
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2g bicarbonate of soda
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180 g plain flour
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5 g baking powder
Put the dates and milk into a pan and bring them to the boil. Add the bicarbonate of soda, stir and leave to
cool. Whisk together the sugar and butter then add the eggs one at a time whilst continuously whisking.
Sieve the flour and baking powder and mix in the salt and mixed spice. Fold this into the butter mixture.
Line your slow cooker cooking pot with aluminium foil whcih has been rubbed with butter. Pour the mix
into the bowl and cook on HI for 2-3 hours.
NOODLE SOUP
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1 L chicken stock
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15 g ginger, finely grated
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3 cloves garlic, finely diced
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20 ml dark soy sauce
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20 g caster sugar
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200 g cooked chicken leg
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300 g beansprouts
Put all the ingredients (except the noodles and coriander) into the slow cooker cooking pot cook on HI for
4-5 hours. Add the noodles and cook until the noodles are ready. Serve sprinkled with coriander.
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60 g tomato purée
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6 g cayenne pepper
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200 g brown lentils
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6 g smoked paprika
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4 medium potatoes (cut into 1-2 cm pieces)
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850 ml chicken stock
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Salt and pepper to taste
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400 g tin chopped tomatoes
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750 ml beef stock
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40 g corn flour
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9 g ground cumin
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6 g paprika
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6 g chilli powder
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Salt and pepper to taste
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500 ml tomato ketchup
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200 ml plum sauce
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60 ml rice wine vinegar
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100 ml Worcestershire sauce
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200 ml oyster sauce
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200 g caster sugar
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600 ml water
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200 g dark soy sauce
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40 g corn flour
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2 g salt
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3 g mixed spice
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175 g light brown sugar
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115 g butter
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2 large free range eggs
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3 carrots cut into strips
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200 g mange tout, cut into strips
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4 spring onions finely sliced
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1 lime, juice and zest
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200 g noodles
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10 g fresh coriander
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Salt and pepper to taste
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