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3 Cover with lid and cook
on Low or High as
recommended, adding
squash and potatoes for
the last hour of the cooking
time.
Oxtail Stew
Low 6 - 8 hours
High 4 - 5 hours
2.5 kg oxtail, diced
60 ml flour mixed with salt &
pepper
45 ml oil
750 mt boiling beef stock
2 x 400-41 0 ml cans of diced
tomatoes
45 ml tomato paste
5 ml brown sugar
2 cloves garlic, minced
1 bay leaf
2 sprigs each thyme & oreganum
3 ml grated nutmeg
salt & pepper to taste
2 sticks celery, sliced
2 large carrots, sliced
2 potatoes, peeled & cubed
1
Dredge the oxtail in the
seasoned flour. Heat oil in a
pan & brown the meat.
Place the meat in the crock.
2 Add remaining ingredients
except celery, carrots &
potatoes.
3 Cook on Low or High as
recommended, adding
vegetables for the last hour
of cooking.
One Pot Chicken &
Vegetables
High 2 hours plus
Low 3 - 4 hours
30 ml oil
1 whole chicken
750 g vegetables, such as
potatoes, parsnips, carrots
1 onion, thickly sliced
1.2 litres boiling chicken stock
1
Season chicken with salt and
pepper.
2 Heat 30 ml oil in a large
frying pan and brown
chicken on all sides.
3 Place vegetables and onion
in the crock and add the
chicken and stock.
4 Cover and cook on High for
2 hours, then on Low for 3 to
4 hours.
5 Turn the chicken over
halfway through the "low"
cooking time.
Hawaiian Pork
Casserole
Low 7 - 8 hours
High 4 - 6 hours
2 onions, peeled and chopped
2 cloves garlic, minced
2 green peppers, seeded and
sliced
250 g button mushrooms, sliced
1 .5 kg pork fillet
1.2 litres boiling meat or
vegetable stock
60 ml dry sherry
1 x 410 g can pineapple chunks
salt and pepper to taste.
1
Place all ingredients in the
crock and mix well.
2 Cover and cook on Low or
High as recommended.
Ratatouille
Low 7 - 8 hours
2 onions, peeled and sliced
2 cloves garlic, peeled and
minced
2 green peppers, seeded and
chopped
2 aubergines thinly sliced
450 g courgettes, sliced
450 g tomatoes, peeled and
chopped
2 x 41 0 g cans chopped
tomatoes and liquid
30 ml tomato puree
600 ml boiling water
salt and pepper to taste
9
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