Russell Hobbs RHSS75 Mode D'emploi page 15

1 small onion, stuck with 3 cloves
¾ cup sour cream mixed with 3 tablespoons flour
1 cup red wine
Rub beef roast with garlic and season with salt and pepper. Place roast in the Slow
Cooker and add all the remaining ingredients. Cover and cook on 1 (Low) for 10 – 12
hours. Excellent served with hot buttered noodles.
Corned Beef
Serves 4
3 carrots cut into small chunks
1 ½ - 2kg Silverside
2 – 3 medium onions, quartered
1 – 2 cups water
Place all ingredients into the Slow Cooker in the order listed. Cover and cook on 1 (Low)
for 12 – 14 hours, or 2 (High) for 7 – 10 hours. Serve hot with plain boiled potatoes and
cabbage wedges.
Port Chops in Cider
Serves 6
6 port chops
Salt and pepper to taste
½ cup plain flour
3 onions, finely sliced
Sprig of parsley and oregano
½ cup apple cider
¼ cup waster
2 apples, peeled and quartered
Trim the excess fat off the chops and set aside. Season the chops on both sides with
salt and pepper. Coat with flour. Heat fat trimmings in a heavy frying pan until the fat
starts to run then add chops and fry one side at a time until brown on both sides.
Remove from the frying pan. Add onions and cook over gentle heat, stirring occasionally
until golden brown. Place chops in the Slow Cooker and add onions, herbs, cider and
water. Arrange the peeled and quartered apples on top of the chops and cook on 1
(Low) for 6 – 8 hours. Remove the herbs and skim any fat from the top. Serve with
boiled potatoes or fluffy boiled rice.
Beef Curry
Serves 6
1 kg. Blade bone or chuck steak
3 tablespoons flour
3 tablespoons curry powder
2 tablespoons vegetable oil
1 large onion, finely chopped
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