Sunbeam Slow Cooker 5.5 L Manual

							
Recipes
SOUPS
Mushroom & Barley Soup Serves 4-6
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
¾ cup pearl barley
4 carrots, diced
3 stalks celery, diced
500g mushrooms, sliced
¼ cup soy sauce 
6 cups chicken stock
Freshly ground black pepper
1. Heat olive oil in a saucepan, cook onion 
and garlic for 2-3 minutes or until 
softened. Transfer to slow cooker.
2. Add remaining ingredients, except pepper.  Cover and cook on HIGH 3-4 hours or LOW 
6-8 hours.
3. Serve hot with freshly ground black pepper.
Pea and Ham Soup  Serves 6-8
1 tablespoon olive oil
2 onions, chopped
3 rashers bacon, diced
2 cups split peas
1- 1.5kg ham bone
2 litres water
2 large carrots, diced
2 sticks celery, sliced
2 bay leaves
2 tablespoons chopped fresh thyme
Freshly ground black pepper
1. Heat oil in a large frypan, cook onion and 
bacon for 2-3 minutes or until onion is soft 
and bacon is slightly browned. Transfer to 
slower cooker. 2. Add remaining ingredients, reserving 1 
tablespoon of fresh thyme. Cook on HIGH 
3-4 hours or LOW 6-8 hours.
3. Remove ham bone from slow cooker. Pull  off meat from the bone, removing excess 
fat and skin. Dice and return to the soup.
4. Stir through remaining thyme and season  with freshly ground black pepper.
Tip:  Ask your butcher to cut the ham bone 
into pieces.
Potato and Leek Soup  Serves 4
1 tablespoon olive oil
2 rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and diced
4 cups chicken stock
Freshly ground black pepper
½ cup grated parmesan
1. Heat oil in a large saucepan; add bacon 
and cook, stirring occasionally, until crisp. 
Remove from pan.
2. Add leeks to the same pan and cook,  stirring for about 5 minutes or until leeks 
are tender. Transfer to slow cooker.
3. Add remaining ingredients, except pepper  and parmesan in slow cook. Cook on HIGH 
for 3-4 hours or LOW 6-8 hours. Cool 
before blending.
4. Blend or process cooled soup until smooth.  Add bacon and reheat in slow cooker for 
about 1 on high, or until hot.
5. Season to taste with freshly ground pepper.
6. Serve soup topped with parmesan cheese.
Tip:  This recipe may be doubled if desired.
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French Onion Soup Serves 4-6
20g butter
1 tablespoon olive oil
4 large onions, finely sliced
1 large clove garlic, crushed
1 tablespoon plain flour
4 cups beef stock
2 tablespoons brandy
1 Baguette, thickly sliced
1 cup grated Gruyere cheese or ½ cup 
parmesan
1. Heat butter and oil in a large saucepan over medium heat.  Add onion and garlic 
and cook 2-3 minutes or until onion 
becomes transparent and soft. Make sure it 
does not colour.
2. Add flour and coat onion mixture.  Gradually add brandy and 1 cup of stock. 
Cook for 3-5 minutes or until alcohol has 
evaporated. Transfer to slow cooker and 
add remaining stock.
3. Cover and cook on HIGH 3-4 hours or LOW  6-8 hours.
4. Place bread on a baking tray in one layer,  brush or spray with oil. Bake 5-10 minutes 
or until bread is crisp and lightly coloured. 
Top bread with cheese and cook a further 5 
minutes or until cheese has melted.
5. To serve, place a slice of bread in a soup  bowl, ladle in soup and top with extra 
cheese. Creamy Pumpkin Soup 
Serves 4
2 tablespoon olive oil
1 onion, chopped
1.5kg pumpkin, diced
4 cups chicken stock
Sea salt & freshly ground black pepper
1/3 cup cream or sour cream to serve 
(optional)
1. Heat oil in a large frypan over medium  heat, add onion and cook 2-3 minutes, or 
until onion is soft.
2. Add diced pumpkin, cook, stirring, until  pumpkin begins to soften and colour 
slightly. Transfer to slow cooker.
3. Add chicken stock and cook on HIGH 1- 2 hours or LOW 3-4 hours.  Cool before 
pureeing.
4. Blend or process cooled soup until smooth.  Reheat in slow cooker for about 1 hour on 
HIGH or until hot.
5. Serve with cream and extra ground black  pepper.
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MAIN MEALS
Roasting Beef
Place meat into the slow cooker
 and cook.
Approximate cooking times for well done:
LOW  2-2
½  hours per 500g
HIGH  1-1
½  hours per 500g
Roasting Lamb
Cut away excess fat. Place meat into the slow 
cooker. Cover and cook as desired.
Approximate cooking times for well done:
LOW  2 - 2
½  hours per 500g
HIGH  1 - 1
½  hours per 500g
No need to turn meat during cooking.
Roasting Chicken
Wash chicken and pat dry. Stuff if desired 
and truss. Place chicken into the slow cooker
 
and cover.
Approximate cooking times:
LOW  1
½  - 2½ hours per 500g
HIGH  1 - 1
½  hours per 500g
Dot with butter and sprinkle with paprika to 
add extra colour. Corned Beef   
Serves 6
1.5kg corned silverside
1 onion, finely chopped
10 peppercorns
2 bay leaves
2 tablespoons brown sugar
1. Place silverside into the slow cooker 
and 
barely cover with water. Add remaining 
ingredients.
2. Cover and cook on LOW for 8-10 hours or  on HIGH for 4-6 hours.
3. Serve with boiled potatoes and vegetables.
Roast Chicken  Serves 
4
1 size 12 chicken
butter, melted
parsley, finely chopped
paprika
Stuffing: 
   2 cups fresh breadcrumbs
 
Rind from 1 lemon
 
1 rasher bacon, finely chopped
 
1 egg, lightly beaten
 
1 teaspoon parsley
1. Combine all ingredients for stuffing. Place  into cavity of chicken and truss.
2. Pat chicken dry and place into the 
 
slow cooker. Brush chicken with butter 
and sprinkle with parsley and paprika.
3. Cover and cook on LOW for 6-8 hours or  HIGH for 3-4 hours.
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Moroccan Chicken Serves 4-6
2kg chicken pieces, skin and fat removed1/3 cup plain flour
Sea salt and freshly ground black pepper
3 tablespoons olive oil
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric 
¼ teaspoon ground cinnamon
½ cup chicken stock
415g can apricot halves in natural juice
Cous cous, to serve
1. Wash chicken and pat dry.  Lightly coat the  chicken in the flour seasoned with salt and 
pepper; shake off excess.
2. Heat oil in a frying pan and cook chicken  in batches, until browned all over. Transfer 
to slow cooker.
3. Using the same pan, add the onions and  cook, stirring, until slightly softened.  Add 
the garlic, cumin, coriander, turmeric and 
cinnamon and cook until fragrant.  Add the 
stock and the juice from the apricots.
4. Pour the onion and spice mixture over the  chicken and top with apricot halves.
5. Cover and cook on HIGH 3-4 hours or LOW  6-8 hours.
6. Season to taste, serve chicken with cous  cous. Coq au Vin 
Serves 4 - 6
2kg chicken pieces, skin and fat removed
½ cup flour
100g butter
2 tablespoon olive oil
12 pickling onions, peeled
4 rashers bacon, chopped
1 cup dry red wine
¼ cup brandy
1 cup chicken stock
200g button mushrooms, sliced
1 tablespoon chopped fresh thyme
1 teaspoon mixed herbs
2 bay leaves 
Salt and freshly ground black pepper
1. Coat chicken pieces in flour and shake  off excess. Heat butter and oil in a large 
frypan over medium heat and add chicken 
in batches and cook until brown, transfer 
to slow cooker.
2. In the same pan, add onions, bacon and  garlic and cook for about 3-5 minutes, or 
until onions are lightly brown.
3. Add wine and brandy to pan and simmer  gently for 5 minutes, scraping up all the 
pan sediment in the process.
4. Pour onion, bacon and wine mixture into  slow cooker with the remaining ingredients. 
Cook on HIGH 3-4 hours, LOW 6-8 hours.
5. Season to taste, serve with crusty fresh  bread.
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Chicken, Mustard and  
Sage Casserole  Serves 6-8
2kg thigh cutlets, fat and skin removed
¹/³ cup plain flour
¼ cup olive oil
3 large leeks, washed and sliced thickly
2 cloves garlic, crushed
½ cup dry white wine
1kg kumara, peeled and cut into large  chunks
1 cup chicken stock
Zest of one lemon
2 tablespoons Dijon mustard 
Salt and pepper
1 tablespoon chopped fresh sage
1. Dust chicken in flour, shaking off excess  flour. Heat oil in a large frypan and cook 
chicken in batches until brown. Transfer to 
a plate.
2. Heat remaining oil in frypan, cook leeks  and garlic together until leeks have 
softened. Add wine and cook for 1 minute 
or until the alcohol has evaporated.
3. Place kumara into the base of slow cooker  and top with chicken and onion mixtrue. 
Add remaining ingredients, except sage. 
Cover and cook on HIGH 3-4 hours or LOW 
6-8 hours.
4. Season to taste and sprinkle with sage.  Serve with rice. Chicken and Olive Casserole 
Serves 4-6
2kg chicken pieces, skin and fat removed
½ cup plain flour
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
1 medium tomato, roughly chopped
1 cup pitted green olives
1 bunch baby carrots, top and tailed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 cup chicken stock
Salt and freshly ground black pepper to taste
1. Dust chicken pieces in plain flour. Heat oil 
in a large frypan; add chicken in batches 
and cook until well browned. Remove and 
place in slow cooker.
2. Add onion & garlic and cook 1-2 minutes,  or until onion has softened. Place in slow 
cooker with remaining ingredients. Cover 
and cook on HIGH 3-4 hours or LOW 6-8 
hours.
3. Season to taste and serve hot with creamy  mashed potatoes.
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Lemongrass and Ginger  
Scented Chicken   Serves 4-6
1 tablespoon olive oil
2kg chicken thigh fillets, skin and fat 
removed
2 medium onions, sliced
3 cloves garlic, crushed
5cm piece ginger, peeled, sliced
2 large red chillies, seeded, sliced
2 stalks lemon grass, trimmed, bruised
½ cup chicken stock
¼ cup soy sauce
2 tablespoons oyster sauce
Freshly ground black pepper
200g sugar snap peas
1. Heat oil in a large frypan until hot; seal  sides of chicken in batches, then quickly 
remove from pan. Transfer to slow cooker.
2. Reduce heat; add onions and garlic and  cook for 1-2 minutes, place in slow cooker 
with remaining ingredients except sugar 
snap peas.
3. Cover and cook on HIGH 3-4 hours or LOW  5-6 hours.
4. About 15 minutes before serving, add the  sugar snap peas and gently stir through. 
Cover and cook until the peas are just 
tender.
5. Garnish with remaining chilli and serve  with steamed rice. Lamb Roast with White Beans 
 
and Parsley Sauce  Serves 4
1.4kg – 1.5kg lamb roast, easy carve
1-2 cloves garlic, cut into slivers
2 sprigs fresh rosemary, snipped into pieces
2 tablespoons olive oil
20g butter
1 large onion, sliced 
1 x 400g can butter beans, rinsed and 
drained 
¼ cup chopped fresh parsley
½ cup chicken stock
salt and pepper
1. Make small incisions all over lamb with  a very sharp knife, then stuff each with a 
sliver of garlic and a sprig of rosemary.
2. Heat oil in a large frying pan, cook lamb  until browned all over. Remove from pan 
and transfer to slow cooker.
3. In the same pan, add butter and cook  onion 1-2 minutes or until transparent, 
place in slow cooker with remaining 
ingredients.
4. Cover and cook on HIGH 3-4 hours or LOW  6-8 hours. Season with salt and pepper.
5. Remove meat from slow cooker and rest for  10 minutes before carving. Serve slices of 
lamb with beans and parsley sauce.
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Spicy Lamb Curry 
1 tablespoon vegetable oil
2.5kg lamb forequarter chops, trimmed of fat
14-16 fresh curry leaves
2 teaspoons black mustard seeds
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
2 tablespoons curry powder
1 tablespoon tandoori paste
1 tablespoon ground cumin
2 teaspoons garam masala
3 teaspoons chilli powder
2 tablespoons lemon juice
½ cup water
1 cup roughly chopped fresh coriander
1. Heat oil in a large fry pan, cook lamb in batches until brown. Place in slow cooker. 
2. In remaining oil, fry mustard seeds and  curry leaves until seeds begin to pop. Add 
onion and garlic and cook until onion is 
soft. Add dry spices and fry 1-2 minutes 
until spices are fragrant.
3. Add remaining ingredients, except  coriander to slow cooker and cook on HIGH 
3-4 hours or LOW 6-8 hours.
4. Season to taste and sprinkle with fresh  coriander. Serve with steamed basmati 
rice. Lamb Tagine 
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g tin chopped peeled tomatoes
½ cup chicken stock  
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped 
into 2 cm dice
1 cinnamon stick
3 cardamom pods, cracked
Salt and pepper to taste
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in a large frypan over medium high  heat, cook lamb shanks in batches for 3-5 
minutes or until evenly browned all over. 
Place into slow cooker.
2. Reduce heat and add onion and garlic to  frypan and cook for 5 minutes or until 
onion has softened and coloured. Add 
spice mix and cook until fragrant.  Stir 
through tomato paste.
3. Place onion mixture into slow cooker with  remaining ingredients, except coriander. 
Cover and cook on HIGH 3-4 hours or on 
LOW 6-8 hours.
4. Adjust seasoning and stir through chopped  coriander, serve with cous cous.
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Beef Curry Serve 6-8
2kg diced chuck steak
½ cup flour
¼ cup vegetable oil
2 large onions, diced
2 cloves garlic, crushed
¼-
¹/³ cup curry paste
¼ cup tomato paste
4 medium potatoes, quartered
1 cup beef stock
Sea salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess.  Heat oil in a large frypan and cook beef in 
batches until browned. Remove and place 
in slow cooker.
2. Heat remaining oil, cook onion and garlic  for 2-3 minutes or until softened. Add 
curry powder and cook until fragrant. 
Transfer to slow cooker with remaining 
ingredients.
3. Cover and cook on HIGH for 3-4 hours or  LOW for 6-8 hours.
4. Season to taste and serve with cooked  basmati rice. Family Beef Casserole with Semi Dried 
Tomatoes 
Serves 6-8
2kg chuck or round steak cut into 2cm cubes
½ cup flour
2 tablespoons olive oil
2 bunches of spring onion, stalk trimmed, 
peeled and left whole
3 carrots, diced 
4 celery stalks, sliced
¹/³  cup tomato paste
½ cup red wine
1 cup semi dried tomatoes 
2 tablespoons chopped fresh thyme
2 bay leaves
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.  Heat oil in a large frying pan and cook beef 
in batches until brown. Transfer to slow 
cooker.
2. To the same pan, add onion and garlic,  cook stirring for 1-2 minutes or until onion 
is softened. Add carrots and celery and 
cook for a further 3 minutes.
3. Stir tomato paste into the vegetables, cook  1 minute. Add wine and allow alcohol to 
evaporate and liquid to reduce slightly. 
About 2 minutes.
4. Place vegetables and remaining ingredients  in slow cooker. Cover and cook on HIGH 3-
4 hours or LOW 5-6 hours.
5. Season to taste and serve hot with mashed  potatoes or rice.
 
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Beef Stroganoff Serves 6-8
2kg chuck or round steak, cut into thin strips
¼ cup flour
¼ cup olive oil
3 cloves garlic, crushed
½ cup tomato paste
1 cup beef stock
500g mushrooms, sliced
300ml sour cream
Salt and freshly ground black pepper
6. Dust beef in flour, shaking off excess flour.  Heat oil in a large frying pan and cook beef 
in batches until brown. Remove and place 
in slow cooker.
7. Add remaining ingredients, except sour  cream. Cover and cook on HIGH 3-4 hours 
or LOW 6-8 hours.
8. In the last 30 minutes of cooking, stir  through sour cream. Season with salt and 
pepper. Serve with buttered noodles.
Chilli Con Carne  Serves 4-
6
2 tablespoons olive oil
2 onions, diced
2 cloves garlic, chopped
1.5kg mince beef
1 tablespoon ground cumin
3 teaspoons paprika
1 teaspoon cayenne pepper
1 x 400g can chopped tomatoes
1 x 400g can red kidney beans, rinsed and 
drained 
½ cup beef stock
2 bay leaves
Salt and freshly ground black pepper
1. In a large frypan, heat oil over medium  high heat and cook onions and garlic for 2-
3 minutes, stirring occasionally until soft.
2. Add mince to frypan in batches and cook  until mince is brown and crumbly.
3. Stir through dried spices and cook a  further 1 minute until fragrant.
4. Transfer mixture to slow cooker, add  tomatoes, red kidney beans and bay leaves. 
Cover and cook on HIGH 3-4 hours or LOW 
6-8 hours.
5. Remove bay leaves & season to taste, serve  with rice or tortillas.
Sweet Pork with Apples and Prunes  Serves 6
2 tablespoon olive oil 
2kg forequarter pork chops, trimmed of fat 
3 medium red onions, cut into thick wedges
4 medium green apples, cored and cut into 
quarters
1 cup chicken stock
250g seedless prunes
2 tablespoons coarsely chopped fresh sage 
salt and freshly ground black pepper
1. Heat 1 tablespoon of oil in a large frying  pan over medium heat, cook pork for 1 
minute each side or until lightly brown. 
Transfer to a plate.
2. Heat remaining oil in frypan, add onions  and cook 2-3 minutes or until onions have 
softened. Add apples and toss in pan, 
stirring frequently, until apple begins to 
colour. Place in bottom of slow cooker. Add 
stock, prunes and 1 tablespoon of fresh 
sage.
3. Cover and cook on HIGH 3-4 hours or LOW  6-8 hours.
4. Season to taste; serve with a sprinkle of  fresh sage.
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Spinach and Ricotta Cannelloni Serves 4 - 6
2 x 250g packet frozen spinach, thawed 
2 cloves garlic, crushed
500g fresh ricotta
Freshly ground black pepper
500g dried cannelloni
1kg bottled pasta sauce
Salt and freshly ground black pepper
Parmesan cheese to serve
1. Combine defrosted spinach, ricotta and 
garlic together. Season with pepper
2. Fill cannelloni tubes with ricotta filling,  making sure not to overfill the tubes.
3. Spoon ½ cup of pasta sauce into the  base of the slow cooker. Arrange one row 
of cannelloni tubes over the sauce then 
pour over enough sauce to just cover the 
layer of cannelloni.  Repeat with remaining 
cannelloni and sauce.  
4. Cover and allow to cook on HIGH 1-1 ½  hours or LOW 2 -2 ½ hours.
5. Season to taste and sprinkle with  parmesan. Dhal 
Serves 4-6
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
¼ cup tomato paste
4 cups red lentils
2 cups vegetable stock
4½ cups water
2 x 400g cans chopped tomatoes
3 baby eggplants, roughly chopped
salt to taste
1. In a large frying pan, heat oil over medium 
heat. Add onion and garlic and cook, 
stirring for 2-3 minutes or until onion is 
soft. 
2. Add dried spices and cook a further 1  minute or until spices are fragrant. Stir 
through tomato paste and cook for 2 
minutes. Place in slow cooker.
3. Rinse lentils in water, until water runs  clear. Put in slower cooker with remaining 
ingredients, except salt and stir well to 
combine all ingredients.
4. Cook on HIGH 1-2 hours or on LOW for
 
4-5 hours.
5. Season to taste serve hot.
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