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Sunbeam Slow Cooker 55 L Manual

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    							8
    Recipes continued
    French Onion Soup
    Serves 4-6
    30g	butter
    1 	tablespoon	 olive	oil
    4 	large	 onions,	 finely	sliced
    2 	cloves	 garlic,	 crushed
    2 	tablespoons	 plain	flour
    ¼ 	cup	 brandy 	
    4 	cups	 beef	stock
    1 	Baguette,	 thickly	sliced
    1 	cup	 of	grated	 Gruyere	 cheese	or	½	cup 	
    parmesan
    1.	Heat	 oil	and	 butter	 in	a	large	 saucepan 	
    over	 medium	 heat,	until	butter	 is	foaming. 	
    Add	 onion	 and	garlic	 and	cook,	 until	onion 	
    has	 softened.	 Make	sure	it	does	 not	colour.
    2.	Add	 flour	and	coat	 onion	 mixture. 	
    Gradually	 add	brandy.	 Cook	for	2-3 	
    minutes	 until	alcohol	 has	evaporated. 	
    Transfer	 to	slow	 cooker	 and	add	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. 	
    To p 	bread	 with	cheese	 and	cook	 a	further	 5	
    minutes	 or	until	 cheese	 is	melting.
    5.	To	 serve,	 place	a	slice	 of	bread	 in	a	soup 	
    bowl,	 ladle	in	soup	 and	top	with	 extra	
    cheese.
      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	
    slow	 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.
     
    9
    Roasting Beef
    Heat	 a	small	 amount	 of	oil	 on	a	medium/
    high	 heat	in	a	large	 frying	 pan;	cook	 beef	on	
    all	 sides	 until	browned.	 Season	with	salt	and	
    pepper.	 Place	into	slow	 cooker.
    Approximate	 cooking	times	for	well	 done:
    LOW	 2-2 	½ 	hours	 per	500g
    HIGH	 1-1 	½ 	hours	 per	500g
    Roasting Lamb
    Trim	 any	excess	 fat	from	 the	lamb.	 Heat	a	
    small	 amount	 of	oil	 on	a	medium/high	 heat	
    in	 a	large	 frying	 pan;	cook	 lamb	 on	all	 sides 	
    until	 browned.	 Season	with	salt	and	 pepper. 	
    Place	 into	slow	 cooker.
    Approximate	 cooking	times	for	well	 done:
    LOW	 2-2 	½ 	hours	 per	500g
    HIGH	 1-1 	½ 	hours	 per	500g
    Roasting Chicken
    Wash	 and	pat	dry	chicken.	 Place	a	quartered 	
    lemon,	 3	cloves	 garlic	and	some	 sprigs	 of	
    thyme	 into	the	cavity	 of	the	 chicken.	 Season	
    with	 salt	and	 pepper	 and	a	little	 paprika.
    Approximate	 cooking	times:
    LOW	 2-2 	½ 	hours	 per	500g
    HIGH	 1-1 	½ 	hours	 per	500g
    Tip:	 For	a	more	 golden	 colour	chicken	 simply	
    brown	 in	a	frying	 pan	before	 placing	 into	the	
    slow	 cooker.
      Corned Beef
    Serves 6-8
    1.5kg	
    corned	 silverside
    1 	onion,	 chopped
    10	 peppercorns
    2 	bay	 leaves
    2 	tablespoons	 brown	sugar
    1.	Place	 silverside	 into	slow	 cooker;	 fill	with 	
    enough	 water	to	just	 cover.	 Add	remaining 	
    ingredients.
    2.	Cover	 and	cook	 on	LOW	 8-10	 hours	 or	
    HIGH	 4-6	hours.
    3.	Serve	 with	mashed	 potatoes	 and	steamed 	
    vegetables.
     
    Recipes continued 
    						
    							10
    Recipes continued
    Spanish Chicken with Capsicums
    Serves 4-6
    2	tablespoons	 olive	oil
    6 	thigh	 chicken	 cutlets,	fat	and	 skin	 removed
    2 	red	 onions,	 sliced	
    3 	cloves	 garlic,	 crushed
    1 	½ 	teaspoons	 smoked	paprika
    1 	red	 capsicum,	 seeds	removed,	 sliced
    1 	yellow	 capsicum,	 seeds	removed,	 sliced
    ¼ 	cup	 white	 wine
    ¹/ ³	
    cup	 tomato	 passata
    ¹/ ³	
    cup	 pitted	 kalamata	 olives,	sliced
    6 	artichoke	 hearts,	quartered
    ¹/ ³	
    cup	 chopped	 fresh	parsley
    1.	Heat	 half	the	oil	in	a	large	 non-stick	 frying	
    pan.	 Cook	 chicken	 in	batches	 until	brown. 		
    Transfer	 to	slow	 cooker.
    2.	Heat	 remaining	 oil	and	 cook	 onions	 for	
    2-3	 minutes	 or	until	 softened.	 Add	garlic, 	
    paprika	 and	capsicum	 and	cook,	 stirring	 for	
    1 	minute.	 Add	to	slow	 cooker	 with	white 	
    wine	 and	tomato	 passata.	 Cover	and	cook 	
    on	 HIGH	 3-4	hours	 or	LOW	 6-7	hours.
    3.	Stir	 in	olives,	 artichokes	 and	parsley	 just	
    before	 serving.
    4.	Serve	 chicken	 with	crusty	 bread.
      Indonesian Chicken Curry
    Serves 4-6
    6
    	thigh	 chicken	 cutlets,	fat	and	 skin	 removed
    ¼ 	cup	 flour
    ¼ 	cup	 peanut	 oil
    1 	large	 onion,	 sliced
    3 	cloves	 garlic,	 crushed
    3 	teaspoons	 grated	fresh	ginger 	
    1 	long	 red	chilli,	 seeds	removed,	 thinly	sliced	
    1 	lemongrass,	 stem	finely	 chopped
    1 	teaspoon	 ground	turmeric
    2 	teaspoons	 ground	cumin
    2 	teaspoons	 ground	coriander
    1 	teaspoon	 salt
    600g	 kumara	 (sweet	potato),	 peeled,	diced	
    1 	¹/
    ³	
    cups	 coconut	 milk
    150g	 green	 beans,	
    trimmed,	 cut	into	 3cm	
    pieces
    coriander	 leaves,	to	serve
    1.	Dust	 chicken	 in	flour,	 shaking	 off	excess 	
    flour.	 Heat	half	the	oil	in	a	large	 non-stick 	
    frying	 pan.	Cook	 chicken	 in	batches	 until	
    brown.	 Transfer	 to	a	plate. 		
    2.	Heat	 remaining	 oil	and	 cook	 onion	 for	 
    2-3	 minutes	 or	until	 softened.	 Add	garlic, 	
    ginger,	 chilli,	lemongrass,	 and	spices; 	
    cook,	 stirring	 for	1	minute. 		
    3.	Place	 kumara	into	the	base	 of	slow	 cooker 	
    and	 top	with	 chicken,	 onion	mixture	 and	
    coconut	 milk.	Cook	on	HIGH	 3-4	hours	 or	
    LOW	 6-8	hours.
    4.	Add	 beans	in	the	 last	 half	 hour	 of	cooking. 		
    5.	Serve	 chicken	 with	coriander	 and	steamed 	
    jasmine	 rice.
      
    						
    							10
    Recipes continued
    Spanish Chicken with Capsicums
    Serves 4-6
    2	tablespoons	 olive	oil
    6 	thigh	 chicken	 cutlets,	fat	and	 skin	 removed
    2 	red	 onions,	 sliced	
    3 	cloves	 garlic,	 crushed
    1 	½ 	teaspoons	 smoked	paprika
    1 	red	 capsicum,	 seeds	removed,	 sliced
    1 	yellow	 capsicum,	 seeds	removed,	 sliced
    ¼ 	cup	 white	 wine
    ¹/ ³	
    cup	 tomato	 passata
    ¹/ ³	
    cup	 pitted	 kalamata	 olives,	sliced
    6 	artichoke	 hearts,	quartered
    ¹/ ³	
    cup	 chopped	 fresh	parsley
    1.	Heat	 half	the	oil	in	a	large	 non-stick	 frying	
    pan.	 Cook	 chicken	 in	batches	 until	brown. 		
    Transfer	 to	slow	 cooker.
    2.	Heat	 remaining	 oil	and	 cook	 onions	 for	
    2-3	 minutes	 or	until	 softened.	 Add	garlic, 	
    paprika	 and	capsicum	 and	cook,	 stirring	 for	
    1 	minute.	 Add	to	slow	 cooker	 with	white 	
    wine	 and	tomato	 passata.	 Cover	and	cook 	
    on	 HIGH	 3-4	hours	 or	LOW	 6-7	hours.
    3.	Stir	 in	olives,	 artichokes	 and	parsley	 just	
    before	 serving.
    4.	Serve	 chicken	 with	crusty	 bread.
      Indonesian Chicken Curry
    Serves 4-6
    6
    	thigh	 chicken	 cutlets,	fat	and	 skin	 removed
    ¼ 	cup	 flour
    ¼ 	cup	 peanut	 oil
    1 	large	 onion,	 sliced
    3 	cloves	 garlic,	 crushed
    3 	teaspoons	 grated	fresh	ginger 	
    1 	long	 red	chilli,	 seeds	removed,	 thinly	sliced	
    1 	lemongrass,	 stem	finely	 chopped
    1 	teaspoon	 ground	turmeric
    2 	teaspoons	 ground	cumin
    2 	teaspoons	 ground	coriander
    1 	teaspoon	 salt
    600g	 kumara	 (sweet	potato),	 peeled,	diced	
    1 	¹/
    ³	
    cups	 coconut	 milk
    150g	 green	 beans,
    	trimmed,	 cut	into	 3cm	
    pieces
    coriander	 leaves,	to	serve
    1.	Dust	 chicken	 in	flour,	 shaking	 off	excess 	
    flour.	 Heat	half	the	oil	in	a	large	 non-stick 	
    frying	 pan.	Cook	 chicken	 in	batches	 until	
    brown.	 Transfer	 to	a	plate. 		
    2.	Heat	 remaining	 oil	and	 cook	 onion	 for	 
    2-3	 minutes	 or	until	 softened.	 Add	garlic, 	
    ginger,	 chilli,	lemongrass,	 and	spices; 	
    cook,	 stirring	 for	1	minute. 		
    3.	Place	 kumara	into	the	base	 of	slow	 cooker 	
    and	 top	with	 chicken,	 onion	mixture	 and	
    coconut	 milk.	Cook	on	HIGH	 3-4	hours	 or	
    LOW	 6-8	hours.
    4.	Add	 beans	in	the	 last	 half	 hour	 of	cooking. 		
    5.	Serve	 chicken	 with	coriander	 and	steamed 	
    jasmine	 rice.
     
    11
    Recipes continued
    Chicken, Mustard and Sage Casserole 
    Serves 6-8
    8 	thigh	 chicken	 cutlets,	fat	and	 skin	 removed
    ¼ 	cup	 plain	 flour
    ¼ 	cup	 olive	 oil
    3 	large	 leeks,	 washed	 and	sliced	 thickly
    2 	cloves	 garlic,	 crushed
    1 	cup	 dry	white	 wine
    1 	kg	 baby	 new	potatoes,	 halved
    1 	cup	 chicken	 stock
    Zest	 of	one	 lemon
    2 	tablespoons	 Dijon	mustard 	
    Salt	 and	pepper
    8 	sage	 leaves,	 whole
    1 	tablespoon	 chopped	fresh	sage
    1.	Dust	 chicken	 in	flour,	 shaking	 off	excess 	
    flour.	 Heat	half	the	oil	in	a	large	 non-stick 	
    frying	 pan.	Cook	 chicken	 in	batches	 until	
    brown.	 Transfer	 to	a	plate.
    2.	Heat	 remaining	 oil	in	frying	 pan,	cook	 leek	
    and	 garlic	 for	3-4	 minutes	 or	until	 leeks	
    have	 softened.	 Add	wine	 and	cook	 until	
    reduced	 by	half.
    3.	Place	 potatoes	 into	the	base	 of	slow	 cooker 	
    and	 top	with	 chicken	 and	leek	 mixture. 	
    Add	 remaining	 ingredients,	 except	chopped 	
    sage.	 Cover	 and	cook	 on	HIGH	 3-4	hours 	
    or	 LOW	 6-8	hours.
    4.	Season	 to	taste	 and	sprinkle	 with	sage. 	
    Serve	 with	crusty	 bread.
      Hainanese Chicken with Rice
    Serves 4-6
    1.5kg	
    whole	chicken,	 rinsed
    4 	cups	 water
    2 	green	 onions,	 chopped
    5cm	 piece	 ginger,	 chopped
    1 	teaspoon	 salt
    Topping
    4 	green	 onions,	 thinly	sliced
    2 	tablespoons	 finely	shredded	 ginger
    2 	tablespoons	 peanut	oil
    1 	teaspoon	 sesame	oil
    sea	 salt
    coriander	 leaves,	to	serve
    light	 soy	sauce,	 to	serve
    1.	Place	 chicken	 in	slow	 cooker.
    	Add	 water, 	
    green	 onions,	 ginger	and	salt.	 Cover	 and	
    cook	 on	HIGH	 for	2-2	 ½	hours. 		
    2.	Remove	 chicken	and	cut	into	 pieces. 		
    Transfer	 chicken	to	a	serving	 plate.	To p	
    with	 extra	 green	 onions	 and	ginger. 	
    3.	Heat	 peanut	oil	and	 sesame	 oil	in	a	small 	
    saucepan	 until	just	smoking.	 Pour	hot	
    oil	 over	 chicken.	 Sprinkle	with	salt	and	
    coriander. 		
    4.	Serve	 with	soy	sauce	 and	steamed	 rice.
      
    						
    							12
    Lamb Roast with White Beans and Parsley Sauce
    Serves 4-6
    1.4kg	–	1.5kg	 lamb	roast,	 easy	carve
    1-2	 cloves	 garlic,	 cut	into	 slivers
    2 	sprigs	 fresh	rosemary,	 cut	into	 pieces
    2 	tablespoons	 olive	oil
    20g	 butter
    1 	large	 onion,	 sliced	
    1 	x 	400g	 can	butter	 beans,	 rinsed,	 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	 softened,	 place	
    in	 slow	 cooker	 with	remaining	 ingredients. 	
    Season	 with	salt	and	 pepper.
    4.	Cover	 and	cook	 on	HIGH	 3-4	hours,	 or	
    LOW	 6-8	hours. 	
    5.	Remove	 meat	from	slow	cooker,	 and	rest	
    for	 10	 minutes	 before	carving.	 Serve	slices	
    of	 lamb	 with	beans	 and	parsley	 sauce.
      Lamb Tagine
    Serves 6-8
    2
    	tablespoons	 olive	oil
    6-8	 (depending	 on	size)	 lamb	 shanks,	 fat	
    trimmed
    1 	large	 onion,	 sliced	thinly
    2 	cloves	 garlic,	 crushed
    1 	½ 	tablespoons	 Moroccan	dried	spice	 mix
    1 	tablespoon	 tomato	paste
    600g	 kumara	 (sweet	potato),	 peeled,	diced
    1 	x 	400g	 tin	chopped	 peeled	tomatoes
    ½ 	cup	 chicken	 stock		
    1 	x 	400g	 can	chickpeas,	
    rinsed,	 drained
    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	 frying	 pan	over	 medium 	
    high	 heat,	 cook	lamb	 shanks	 in	batches	 for	 
    3-5	 minutes	 or	until	 evenly	 brown	all	over. 	
    Transfer	 to	a	plate.
    2.	Reduce	 heat,	and	add	onion	 and	garlic 	
    to	 frying	 pan	and	cook	 for	2-3	 minutes	 or	
    until	 onion	 has	softened.	 Add	spice	 mix	
    and	 cook	 until	 fragrant.	 Stir	through	 tomato	
    paste.
    3.	Place	 kumara	into	the	base	 of	slow	 cooker 	
    and	 top	with	 lamb	 and	onion	 mixture	 and	
    remaining	 ingredients,	 except	coriander. 	
    Cover	 and	cook	 on	HIGH	 3-4	hours	 or	LOW 	
    6-8	 hours.
    4.	Season	 with	salt	and	 pepper	 and	stir	
    through	 chopped	 coriander,	 serve	with	 
    cous	 cous.
     
    Recipes continued 
    						
    							12
    Lamb Roast with White Beans and Parsley Sauce
    Serves 4-6
    1.4kg	–	1.5kg	 lamb	roast,	 easy	carve
    1-2	 cloves	 garlic,	 cut	into	 slivers
    2 	sprigs	 fresh	rosemary,	 cut	into	 pieces
    2 	tablespoons	 olive	oil
    20g	 butter
    1 	large	 onion,	 sliced	
    1 	x 	400g	 can	butter	 beans,	 rinsed,	 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	 softened,	 place	
    in	 slow	 cooker	 with	remaining	 ingredients. 	
    Season	 with	salt	and	 pepper.
    4.	Cover	 and	cook	 on	HIGH	 3-4	hours,	 or	
    LOW	 6-8	hours. 	
    5.	Remove	 meat	from	slow	cooker,	 and	rest	
    for	 10	 minutes	 before	carving.	 Serve	slices	
    of	 lamb	 with	beans	 and	parsley	 sauce.
      Lamb Tagine
    Serves 6-8
    2
    	tablespoons	 olive	oil
    6-8	 (depending	 on	size)	 lamb	 shanks,	 fat	
    trimmed
    1 	large	 onion,	 sliced	thinly
    2 	cloves	 garlic,	 crushed
    1 	½ 	tablespoons	 Moroccan	dried	spice	 mix
    1 	tablespoon	 tomato	paste
    600g	 kumara	 (sweet	potato),	 peeled,	diced
    1 	x 	400g	 tin	chopped	 peeled	tomatoes
    ½ 	cup	 chicken	 stock		
    1 	x 	400g	 can	chickpeas,	
    rinsed,	 drained
    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	 frying	 pan	over	 medium 	
    high	 heat,	 cook	lamb	 shanks	 in	batches	 for	 
    3-5	 minutes	 or	until	 evenly	 brown	all	over. 	
    Transfer	 to	a	plate.
    2.	Reduce	 heat,	and	add	onion	 and	garlic 	
    to	 frying	 pan	and	cook	 for	2-3	 minutes	 or	
    until	 onion	 has	softened.	 Add	spice	 mix	
    and	 cook	 until	 fragrant.	 Stir	through	 tomato	
    paste.
    3.	Place	 kumara	into	the	base	 of	slow	 cooker 	
    and	 top	with	 lamb	 and	onion	 mixture	 and	
    remaining	 ingredients,	 except	coriander. 	
    Cover	 and	cook	 on	HIGH	 3-4	hours	 or	LOW 	
    6-8	 hours.
    4.	Season	 with	salt	and	 pepper	 and	stir	
    through	 chopped	 coriander,	 serve	with	 
    cous	 cous.
     
    Recipes continued
    13
    Rendang Daging – Spicy Coconut Beef Curry
    Serves 6-8
    ¼ 	cup	 desiccated	 coconut
    1 	teaspoon	 ground	coriander
    ¼ 	teaspoon	 ground	turmeric
    4 	kaffir	 lime	leaves,	 shredded
    1.5kg	 chuck	 steak
    1 	cup	 coconut	 milk	powder
    2 	tablespoons	 fish	sauce
    Pinch	 salt
    Curry Paste
    8 	dried	 long	red	chillies
    4 	cloves	 garlic,	 roughly	 chopped
    8 	eschalots,	 roughly	chopped
    1 	lemon	 grass	stalk,	 white	only,	sliced
    25g	 chopped	 fresh	ginger,	 roughly	 chopped
    25g	 sliced	 fresh	galangal,	 roughly	chopped
    pinch	 salt
    1.	To	 make	 curry	paste,	 soak	chillies	 in	hot 	
    water	 until	just	softened;	 remove	stem	and	
    seeds;	 roughly	 chop.	Place	all	curry	 paste	
    ingredients	 in	a	food	 processor	 and	process 	
    to	 a	smooth	 paste;	add	a	little	 water	 if	
    necessary. 	
    2.	In	 a	large	 non-stick	 frying	pan	over	 a	low 	
    heat,	 lightly	 toast	coconut	 until	lightly 	
    golden;	 remove	from	heat	and	allow 	
    to	 cool.	 Once	 cool,	process	 in	a	food 	
    processor	 to	a	fine	 powder. 		
    3.	Heat	 a	large	 non-stick	 frying	pan;	add	curry 	
    paste,	 coriander,	 turmeric	and	lime	 leaves 	
    and	 cook,	 stirring,	 for	about	 5	minutes	 or	
    until	 fragrant. 		
    4.	Add	 beef	and	stir	until	 browned.	 Place	
    beef,	 desiccated	 coconut,	coconut	milk	
    powder	 and	fish	 sauce	 into	the	slow	 cooker 	
    and	 stir	to	combine.
    5.	Cover	 and	cook	 on	HIGH	 4-5	hours	 or	LOW 		
    6-8	 hours.	 Stir	once	 during	 cooking. Veal Goulash
    Serves 6
    1.5kg	
    veal,	cut	into	2cm	 pieces
    ¼ 	cup	 flour
    ¹/ ³	
    cup	 olive	 oil
    2 	onions,	 chopped
    3 	cloves	 garlic,	 crushed
    2 	tablespoons	 Hungarian	sweet	paprika
    ½ 	teaspoon	 cayenne	pepper
    2 	large	 potatoes,	 peeled,	diced
    1 	cup	 beef	 stock
    2 	tablespoons	 tomato	paste
    2 	bay	 leaves
    salt	 and	 freshly	 ground	 black	pepper
    1.	Dust	 veal	in	flour,	 shaking	 off	excess	 flour.
    2.	Heat	 half	the	oil	in	large	 non-stick	 frying	
    pan.	 Cook	 veal	in	batches	 until	brown. 	
    Transfer	 to	a	plate. 		
    3.	Heat	 remaining	 oil	and	 cook	 onion	 for	 
    2-3	 minutes	 or	until	 softened.	 Add	garlic, 	
    paprika	 and	cayenne	 pepper	and	cook, 	
    stirring	 for	30	 seconds. 	
    4.	Place	 potatoes	 in	base	 of	slow	 cooker. 	 
    Add	 veal	 and	remaining	 ingredients	 to	slow 	
    cooker.	 Cover	and	cook	 on	HIGH	 3-4	hours 	 
    or	 LOW	 6-8	hours.
    5.	Serve	 with	hot	pasta.
     
    Recipes continued 
    						
    							14
    Family Beef Casserole with Semi Dried Tomatoes
    Serves 6-8
    2	kg	 chuck	 or	round	 steak,	 diced
    ½ 	cup	 flour
    3 	tablespoons	 olive	oil
    2 	bunches	 of	spring	 onion,	 stalk	trimmed, 	
    peeled	 and	left	whole 	
    3 	cloves	 garlic,	 crushed
    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	 half	the	oil	in	a	large	 frying	 pan	and	
    cook	 beef	in	batches	 until	brown.	 Transfer 	
    to	 slow	 cooker.
    2.	Heat	 remaining	 oil	and	 cook	 onion	 and	
    garlic	 for	1-2	 minutes	 or	until	 onion	 is	
    softened.	 Add	carrots,	 celery	and	tomato 	
    paste	 and	cook	 for	a	further	 3	minutes.
    3.	Add	 wine	and	allow	 alcohol	 to	evaporate 	
    and	 liquid	 to	reduce	 slightly.
    4.	Place	 vegetables	 and	remaining	 ingredients 	
    in	 slow	 cooker.	 Stir	through.	 Cover	and	
    cook	 on	HIGH	 3-4	hours	 or	LOW	 5-6	
    hours.
    5.	Season	 to	taste	 and	serve	 hot	with	 mashed 	
    potatoes	 or	thick	 sliced	 Italian	 bread.
      Beef Brisket with Vegetables
    Serves 6-8
    1
    	large	 carrot,	 cut	into	 matchsticks
    2 	large	 potatoes,	 diced
    1.5kg	 rolled	beef	brisket
    ¼ 	cup	 seasoned	 flour
    2 	tablespoons	 olive	oil
    2 	onions,	 cut	into	 wedges
    3 	cloves	 garlic,	 crushed 	
    1 	cup	 tomato	 passata
    1 	cup	 beef	 stock
    2 	bay
    	leaves
    10	 thyme	 sprigs
    salt	 and	 freshly	 ground	 black	pepper
    1.	Place	 carrot	and	potatoes	 in	base	 of	slow 	
    cooker.
    1.	Dust	 beef	in	flour,	 shaking	 off	excess	 flour.		
    2.	Heat	 half	the	oil	in	a	large	 non-stick	 frying	
    pan.	 Cook	 beef	until	 brown.	 Transfer	 to	
    slow	 cooker. 	
    3.	Heat	 remaining	 oil	and	 cook	 onion	 for	2-3 	
    minutes	 or	until	 softened.	 Add	garlic	 and	
    cook,	 stirring	 for	30	 seconds.	 Add	to	slow 	
    cooker	 with	remaining	 ingredients.
    4.	Cover	 and	cook	 on	HIGH	 4-5	hours	 or	LOW 	
    6-8	 hours.
    5.	Transfer	 meat	to	a	plate,	 cover	with	foil	
    and	 stand	 for	10	 minutes	 before	slicing.
    6.	Using	 a	large	 spoon,	 skim	any	fat	from	 the	
    top. 	
    7.	Serve	 beef	with	vegetables	 and	sauce.
     
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    							14
    Family Beef Casserole with Semi Dried Tomatoes
    Serves 6-8
    2	kg	 chuck	 or	round	 steak,	 diced
    ½ 	cup	 flour
    3 	tablespoons	 olive	oil
    2 	bunches	 of	spring	 onion,	 stalk	trimmed, 	
    peeled	 and	left	whole 	
    3 	cloves	 garlic,	 crushed
    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	 half	the	oil	in	a	large	 frying	 pan	and	
    cook	 beef	in	batches	 until	brown.	 Transfer 	
    to	 slow	 cooker.
    2.	Heat	 remaining	 oil	and	 cook	 onion	 and	
    garlic	 for	1-2	 minutes	 or	until	 onion	 is	
    softened.	 Add	carrots,	 celery	and	tomato 	
    paste	 and	cook	 for	a	further	 3	minutes.
    3.	Add	 wine	and	allow	 alcohol	 to	evaporate 	
    and	 liquid	 to	reduce	 slightly.
    4.	Place	 vegetables	 and	remaining	 ingredients 	
    in	 slow	 cooker.	 Stir	through.	 Cover	and	
    cook	 on	HIGH	 3-4	hours	 or	LOW	 5-6	
    hours.
    5.	Season	 to	taste	 and	serve	 hot	with	 mashed 	
    potatoes	 or	thick	 sliced	 Italian	 bread.
      Beef Brisket with Vegetables
    Serves 6-8
    1
    	large	 carrot,	 cut	into	 matchsticks
    2 	large	 potatoes,	 diced
    1.5kg	 rolled	beef	brisket
    ¼ 	cup	 seasoned	 flour
    2 	tablespoons	 olive	oil
    2 	onions,	 cut	into	 wedges
    3 	cloves	 garlic,	 crushed 	
    1 	cup	 tomato	 passata
    1 	cup	 beef	 stock
    2 	bay
    	leaves
    10	 thyme	 sprigs
    salt	 and	 freshly	 ground	 black	pepper
    1.	Place	 carrot	and	potatoes	 in	base	 of	slow 	
    cooker.
    1.	Dust	 beef	in	flour,	 shaking	 off	excess	 flour.		
    2.	Heat	 half	the	oil	in	a	large	 non-stick	 frying	
    pan.	 Cook	 beef	until	 brown.	 Transfer	 to	
    slow	 cooker. 	
    3.	Heat	 remaining	 oil	and	 cook	 onion	 for	2-3 	
    minutes	 or	until	 softened.	 Add	garlic	 and	
    cook,	 stirring	 for	30	 seconds.	 Add	to	slow 	
    cooker	 with	remaining	 ingredients.
    4.	Cover	 and	cook	 on	HIGH	 4-5	hours	 or	LOW 	
    6-8	 hours.
    5.	Transfer	 meat	to	a	plate,	 cover	with	foil	
    and	 stand	 for	10	 minutes	 before	slicing.
    6.	Using	 a	large	 spoon,	 skim	any	fat	from	 the	
    top. 	
    7.	Serve	 beef	with	vegetables	 and	sauce.
     
    Recipes continued
    15
    Recipes continued
    Pork with Prunes and Apricots
    Serves 6
    1.2kg	 roast	leg	pork
    1 	tablespoon	 olive	oil
    2 	onions,	 cut	into	 wedges
    3 	cloves	 garlic,	 crushed
    2 	teaspoons	 ground	cumin
    2 	teaspoons	 ground	coriander
    ¹/ ³	
    cup	 orange	 juice
    ¹/ ³	
    cup	 tomato	 passata
    ½ 	cup	 chicken	 stock
    1 	tablespoon	 tomato	paste
    150g	 pitted	 prunes
    100g	 dried	apricots
    1.	Place	 pork	into	slow	 cooker.	 Heat	oil	in	a	
    large	 non-stick	 frying	pan.	Cook	 onions	 for	
    2-3	 minutes	 or	until	 softened.	 Add	garlic, 	
    cumin	 and	coriander	 and	cook,	 stirring	 for	
    30	 seconds.
    2.	Add	 to	slow	 cooker	 with	remaining 	
    ingredients.	 Cover	and	cook	 on	HIGH	 4	
    hours	 or	LOW	 6-8	hours.
    3.	Transfer	 pork	to	a	plate,	 cover	with	foil	and	
    stand	 for	10	 minutes	 before	slicing.
    4.	Serve	 pork	with	sauce	 and	steamed	 cous	
    cous.
      Dhal
    Serves 6-8
    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
    4 	½ 	cups	 water
    2 	x 	400g	 can	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,	 for	 
    2-3	 minutes	 or	until	 onion	 is	softened. 	
    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	slow	 cooker	 with	remaining 	
    ingredients,	 except	salt	and	 stir	well	 to	
    combine	 all	ingredients.
    4.	Cook	 on	HIGH	 1-2	hours	 or	LOW 	 
    4-5	 hours.
    5.	Season	 to	taste,	 serve	hot.
      
    						
    							16
    Ratatouille
    Serves 4
    1	large	 onion,	 chopped
    2 	cloves	 garlic,	 crushed
    2 	tablespoons	 tomato	paste
    1 	large	 eggplant,	 cut	into	 3	cm	 dice 	
    2 	zucchinis,	 sliced	into	1	cm	 rings
    1 	medium	 red	capsicum,	 deseeded	and	
    chopped	 into	3	cm	 pieces
    1 	medium	 green	capsicum,	 deseeded	and	
    chopped	 into	3	cm	 pieces
    2 	x 	400g	 can	chopped	 tomatoes
    2 	tablespoons	 chopped	fresh	thyme
    Salt	 and	freshly	 ground	 black	pepper
    1.	Place	 all	ingredients	 except	salt	and	
    pepper	 in	slow	 cooker.	 Cover	and	cook	 on	
    HIGH	 2-3	hours	 or	LOW	 5-6	hours. 	
    2.	When	 ready	to	serve,	 season	 to	taste. 	
      Potato Bake with Creamy Bacon Sauce
    Serves 6-8
    1
    	tablespoon	 olive	oil
    2 	leeks,	 trimmed,	 washed,	thinly	sliced
    175g	 bacon,	 diced
    1.5kg	 potatoes	 (Sebago),	 peeled,	thinly	
    sliced
    2 	cups	 pouring	 cream
    1 	tablespoon	 dijon	mustard
    ¼ 	cup	 milk
    Salt	 and	freshly	 ground	 black	pepper
    ¾ 	cup	 grated	 parmesan	 cheese
    1.	Heat	 oil	in	a	large	 non-stick	 frying	pan.	
    Cook	 leek	and	bacon	 for	2-3	 minutes	 or	
    until	 leek	is	soft	 and	bacon	 is	slightly 	
    browned.
    2.	Place	 a	third	 of	potatoes	 in	slow	 cooker. 		
    Layer	 with	half	the	leek	 and	bacon	 mixture. 		
    Repeat,	 finishing	 with	potatoes.
    3.	Combine	 cream,	mustard,	 milk,	salt	
    and	 pepper	 in	a	jug.	 Pour	 over	potatoes. 		
    Sprinkle	 with	cheese.	 Cover	and	cook	 on	
    HIGH	 for	3	hours.	 Stand	for	30	
    minutes 	
    before	 serving. 	
     
    Recipes continued 
    						
    							16
    Ratatouille
    Serves 4
    1	large	 onion,	 chopped
    2 	cloves	 garlic,	 crushed
    2 	tablespoons	 tomato	paste
    1 	large	 eggplant,	 cut	into	 3	cm	 dice 	
    2 	zucchinis,	 sliced	into	1	cm	 rings
    1 	medium	 red	capsicum,	 deseeded	and	
    chopped	 into	3	cm	 pieces
    1 	medium	 green	capsicum,	 deseeded	and	
    chopped	 into	3	cm	 pieces
    2 	x 	400g	 can	chopped	 tomatoes
    2 	tablespoons	 chopped	fresh	thyme
    Salt	 and	freshly	 ground	 black	pepper
    1.	Place	 all	ingredients	 except	salt	and	
    pepper	 in	slow	 cooker.	 Cover	and	cook	 on	
    HIGH	 2-3	hours	 or	LOW	 5-6	hours. 	
    2.	When	 ready	to	serve,	 season	 to	taste. 	
      Potato Bake with Creamy Bacon Sauce
    Serves 6-8
    1
    	tablespoon	 olive	oil
    2 	leeks,	 trimmed,	 washed,	thinly	sliced
    175g	 bacon,	 diced
    1.5kg	 potatoes	 (Sebago),	 peeled,	thinly	
    sliced
    2 	cups	 pouring	 cream
    1 	tablespoon	 dijon	mustard
    ¼ 	cup	 milk
    Salt	 and	freshly	 ground	 black	pepper
    ¾ 	cup	 grated	 parmesan	 cheese
    1.	Heat	 oil	in	a	large	 non-stick	 frying	pan.	
    Cook	 leek	and	bacon	 for	2-3	 minutes	 or	
    until	 leek	is	soft	 and	bacon	 is	slightly 	
    browned.
    2.	Place	 a	third	 of	potatoes	 in	slow	 cooker. 		
    Layer	 with	half	the	leek	 and	bacon	 mixture. 		
    Repeat,	 finishing	 with	potatoes.
    3.	Combine	 cream,	mustard,	 milk,	salt	
    and	 pepper	 in	a	jug.	 Pour	 over	potatoes. 		
    Sprinkle	 with	cheese.	 Cover	and	cook	 on	
    HIGH	 for	3	hours.	 Stand	for	30	
    minutes 	
    before	 serving. 	
     
    Recipes continued
    17
    Recipes continued
    Balsamic Glazed Beetroots
    Serves 6
    4 	bunches	 small	beetroots,	 (about	16)
    2 	tablespoons	 water
    2 	tablespoons	 balsamic	vinegar
    1 	teaspoon	 dried	mixed	 herbs
    2 	cloves	 garlic,	 crushed
    1 	tablespoon	 finely	chopped	 dill
    sour	 cream,	 to	serve
    1.	Wash	 beetroots,	 peel	and	cut	in	halves	 or	
    quarters.
    2.	Place	 beetroot,	 water,	balsamic	 vinegar,	
    herbs	 and	garlic	 in	slow	 cooker.
    3.	Cover	 and	cook	 on	HIGH	 for	3	hours.
    4.	Serve	 beetroot	 with	juice,	 chopped	 dill	and	
    sour	 cream.
      Hearty Homemade Beans
    Serves 6
    1
    	½ 	cups	 dried	 cannellini	 beans,	soaked	
    overnight
    1 	tablespoon	 olive	oil
    1 	small	 onion,	 finely	chopped
    175g	 shortcut	 bacon,	finely	chopped
    3 	cloves	 garlic,	 crushed
    1 	small	 carrot,	 finely	chopped
    1 	small	 celery	 stick,	finely	 chopped
    2 	tablespoons	 tomato	paste
    2 	x 	400g	 can	diced	 tomatoes
    ¼ 	cup	 chicken	 stock
    ¼ 	cup	 chopped	 fresh	flat-leaf	 parsley
    salt	 and	 freshly	 ground	 black	pepper
    1.	Place	 beans	in	a	large	 bowl	and	cover	 with	
    water.	 Soak	beans	 overnight	 in	the	 fridge.
    2.	Heat	 oil	in	a	large	 non-stick	 frying	pan.		
    Cook	 onion	 and	bacon	 for	2-3	 minutes	 or	
    until	 soft.	Add	carrot	 and	celery	 and	cook 	
    for	 a	further	 2	minutes.
    3.	Transfer	 to	slow	 cooker	 with	tomatoes	 and	
    stock.	 Cover	and	cook	 on	HIGH	 4-5	hours 	
    or	 LOW	 6-8	hours.
    4.	Stir	 through	 parsley	and	season	 with	salt	
    and	 pepper.
      
    						
    							18
    Crème Caramel
    Serves 4
    ½	cup	 caster	 sugar
    2 	tablespoons	 water
    3 	eggs
    2 	egg	 yolks
    ¹/ ³	
    cup	 caster	 sugar,	extra
    250ml	 milk
    200ml	 pouring	 cream
    1 	vanilla	 bean,	seeds	 scraped
    1.	Turn	 slow	cooker	 to	HIGH	 and	add	2	cups 	
    hot	 water.
    2.	Lightly	 spray	4	x 	1 	cup	 metal	 moulds	 with	
    cooking	 spray.
    3.	Combine	 sugar	and	water	 in	a	small 	
    saucepan.		 Stir	over	 low	heat	 until	 the	
    sugar	 has	dissolved.	 Increase	heat;	boil	
    without	 stirring,	 until	the	toffee	 turns	a	
    golden	 colour.	 Remove	 from	heat,	 once	the	
    bubbles	 have	subsided,	 pour	into	moulds. 		
    Allow	 to	cool.
    4.	Beat	 eggs	and	sugar	 until	light	and	creamy.
    5.	Heat	 milk,	cream,	 vanilla	bean	and	seeds 	
    until	 almost	 boiling.	 Whisk	hot	milk	 into	
    egg	 mixture.	 Pour	mixture	 through	 a	
    strainer.
    6.	Pour	 mixture	 into	moulds.		 Place	in	slow 	
    cooker.		 Turn	slow	cooker	 to	LOW	 and	cook 	
    for	 1	hour	 or	until	 just	set.	Remove	 from	
    slow	 cooker	 and	refrigerate	 for	several 	
    hours.
    7.	To	 remove,	 carefully	 run	a	thin	 knife	 or	
    spatula	 around	edge	of	custard.	 Invert	onto	
    a 	serving	 plate.
      Creamy Coconut Vanilla Rice
    Serves 6
    1
    	cup	 medium	 grain	rice	(such	 as	calrose)
    ¾ 	cup	 brown	 sugar
    2 	vanilla	 beans,	 split
    4 	cups	 milk
    270ml	 can	coconut	 cream
    1 	Place	 rice,	sugar,	 vanilla	 and	milk	 in	slow 	
    cooker.	 Cover	and	cook	 on
    	HIGH	 for	3	½	
    hours,	 stirring	 2-3	times. 	
    2.	 Stir	 in	coconut	 cream.	Cover	and	cook	 on	
    LOW	 for	a	further	 30	minutes.
    3.	Serve	 with	fresh	 berries,	 if	desired.
     
    Poached Pears in Red Wine and Star Anise
    Serves 4-6
    1 	½ 	cups	 dry	red	 wine
    ¾ 	cup	 sugar
    3 	star	 anise
    6 	medium	 pears,	peeled
    3 	thick	 strips	 lemon	 rind
    1.	Preheat	 slow	cooker	 for	10	 minutes	 on	
    HIGH.
    2.	Place	 wine,	sugar	 and	star	 anise	 into	the	
    slow	 cooker.	 Cover	and	cook	 on	HIGH	 until	
    sugar	 is	dissolved.
    3.	Place	 pears	into	the	slow	 cooker,	 turning	
    to	 coat	 well	with	 sugar	 syrup.	 Add	lemon 	
    peel,	 cover	 and	cook	 on	HIGH	 1-1	½	 
    hours	 or	LOW	 3-4	hours,	 turning 	
    occasionally	 to	coat.
    4.	To	 serve,	 remove	 pears	from	the	slow 	
    cooker	 and	place	 onto	a	serving	 plate.	 
    Pour	 syrup	 over	pears.	 Serve	with	ice	
    cream	 if	desired.
     
    Recipes continued 
    						
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