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1
Place onions, garlic, peppers,
aubergines, courgettes and
tomatoes in the crock.
2 Place canned tomatoes in a
saucepan and bring to the
boil.
3 Add tomatoes and boiling
water to the bowl with the
remaining ingredients. Mix
well
4 Cover and cook on Low as
recommended.
Coq au Vin
Low 6 - 8 hours
High 3 - 5 hours
250 g thin sliced beef/bacon,
diced
350 g shallots or onions, peeled
and coarsely chopped
2 cloves garlic, peeled and
minced
450 g button mushrooms,
thickly sliced
8 boneless, skinned chicken
breasts
600 ml grape juice
900 ml boiling chicken stock
1 bay leaf
several sprigs of thyme,
rosemary and marjoram, tied
with string
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.
Braised Brisket
of Beef with
Vegetables
High 4 - 6 hours
30 g butter
1 .5 kg joint of brisket
1 onion, peeled and chopped
4 carrots, peeled and chopped
1 litre boiling beef stock
salt and pepper to taste
1
Place butter in a frying pan
and heat, then add beef and
brown on all sides.
2 Add vegetables to the pan
and cook for 3 minutes
3
Transfer mixture to the
crock and add the boiling
stock, salt and pepper.
4 Cover and cook on High as
recommended.
Lamb and
Vegetable Curry
Low 7 - 8 hours
High 4 - 6 hours
1 kg lean lamb, cubed
2 onions, peeled and chopped
250 g potato, peeled and diced
4 carrots, peeled and sliced
250 g cauliflower florets
30 to 45 ml curry powder, or
to taste
3 ml chilli powder (optional)
1.2 litres boiling meat stock
60 ml tomato puree
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.
Chllll Con Came
Low 6 - 8 hours
High 3 - 5 hours
30 ml oil
2 onions, peeled and chopped
2 green peppers, seeded and
chopped
250 g button mushrooms,
thickly sliced
1 kg lean minced beef
2 x 41 0 g cans chopped
tomatoes with liquid
30 ml tomato puree
1 litre boiling beef stock
20 to 30 ml chilli powder or to
taste
salt and pepper to taste
1 can red kidney beans, drained
10
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