Banquet™ Slow Cooker
Instructions and Recipes
BSC400B
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Congratulations
on the purchase of your new Breville Banquet™ Slow Cooker
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Breville recommends safety first
We at Breville are very safety conscious. We design and manufacture consumer products with the safety
of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care
when using any electrical appliance and adhere to the following precautions:
ImpoRtANt SAfeguARdS foR you BRevIlle BANquet™ SloW CookeR
• Carefully read all instructions before operating
the Breville Banquet™ Slow Cooker for the first
time and save for future reference.
• Remove and safely discard any packaging
material and promotional labels before using the
slow cooker for the first time.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug of this
appliance.
• Do not place the appliance near the edge of
a bench or table during operation. Ensure the
surface is level, clean and free of water and
other substances.
• Never operate the slow cooker without food and
liquid in the removable crockery bowl. Ensure
the removable crockery bowl is at least ½ to ¾
full of food and/or liquid before switching on the
appliance.
• Do not use a damaged or cracked removable
crockery bowl. Replace before using.
• Always have the glass lid positioned correctly
on the removable crockery bowl throughout
operation of the appliance unless stated in the
recipe to have it removed.
• The glass lid has been specially treated to
make it stronger, more durable and safer than
ordinary glass, however it is not unbreakable. If
struck extremely hard, it may break or weaken,
and could at a later time shatter into many
small pieces without apparent cause.
• Extreme caution must be used when the
appliance contains hot food and liquids. Do not
move the appliance during cooking.
• Do not touch hot surfaces. Use handles to move
Banquet™ Slow Cooker and dry oven mitts to
remove the removable crockery bowl when hot.
• Do not place the removable crockery bowl when
hot on any hot surface that may be affected by
heat.
• Avoid sudden temperature changes. Do
not place frozen or very cold foods into the
removable crockery bowl when it is hot. Do not
place removable crockery bowl when hot into
cold water.
• The removable crockery bowl is not suitable for
storing food in the freezer.
• Do not use the removable crockery bowl in a
conventional oven or microwave oven. Do not
place the removable crockery bowl onto a gas
or electric burner or any other heated surface.
• Do not operate the Banquet™ Slow Cooker on a
sink drain board.
• Do not place this Banquet™ Slow Cooker on
or near a hot gas or electric burner, or where it
could touch a heated oven.
• Position the slow cooker at a minimum distance
of 20cm away from walls and provide adequate
space above and all sides for air circulation.
• The temperature of accessible surfaces will
be high when the Banquet™ Slow Cooker is
operating and for some time after use.
• Do not touch hot surfaces. Allow the slow
cooker to cool completely before moving or
cleaning any parts.
• Use only the removable crockery bowl and lid
supplied. Do not use any other bowl inside the
stainless steel housing.
• Never plug in or switch on the Banquet™ Slow
Cooker without having the removable crockery
bowl placed inside the stainless steel housing.
• Do not place food or liquid into the stainless
steel housing. Only the removable crockery bowl
is designed to contain food or liquid.
4
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Breville recommends safety first continued
• Avoid scalding from escaping steam when
removing the glass lid from the removable
crockery bowl when hot by carefully lifting the
lid angled away from yourself.
• Do not allow water from the lid to drip into the
stainless steel housing, only into the removable
crockery bowl.
• Do not attempt to operate the slow cooker by
any method other than those described in this
book.
• Always ensure the slow cooker is properly
assembled before operating. Follow the
instructions provided in this book.
• The appliance is not intended to be operated by
means of an external timer or separate remote
control system.
• Do not place anything, other than the lid, on top
of the slow cooker when assembled, when in
use and when stored.
• Always switch the slow cooker to the ‘Off’
position, then switch off at the power outlet,
then unplug and allow to cool, if appliance is
not in use, before cleaning, before attempting
to move the appliance, dissembling, assembling
and when storing the appliance.
• Keep the slow cooker clean. Follow the cleaning
instructions provided in this book.
CAutIoN: Hot SuRfACeS duRINg ANd AfteR uSe.
ImpoRtANt SAfeguARdS foR All eleCtRICAl ApplIANCeS
• Unwind the cord before use.
• To protect against electric shock, do not
immerse power cord, plug or stainless steel
housing in water or any other liquid.
• Do not let the cord hang over the edge of a
table or bench, touch hot surfaces or become
knotted.
• This appliance is for household use only. Do not
use this appliance for other than its intended
use. Do not use in moving vehicles or boats.
Do not use outdoors.
• The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using electrical
appliances. It is advisable that a safety switch
with a rated residual operating current not
exceeding 30mA be installed in the electrical
circuit supplying the appliance. See your
electrician for professional advice.
• This appliance is not intended for use by
young children or infirm persons (including
children) with reduced physical sensory or
mental capabilities or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning use of
the appliance by a person responsible for their
safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• It is recommended to inspect the appliance
regularly. Do not use the appliance if power
supply cord, plug, connector or appliance
becomes damaged in anyway. Return the entire
appliance to the nearest authorised Breville
Service Centre for examination and/or repair.
• Any maintenance other than cleaning should
be performed at an authorised Breville Service
Centre.
5
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know your Breville Banquet™ Slow Cooker
Tempered domed glass cook ‘n’ look lid
allows you to monitor food during cooking
Cool touch handles
Wrap around element
for even heating
Control dial
with off, low, high and keep
warm settings
6
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know your Breville Banquet™ Slow Cooker continued
Dishwasher safe ‘Cook and Serve’
removable crockery bowl
Extra large 6.5 litre capacity
Removable cord
for serving at the table
7
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operating your Breville Banquet™ Slow Cooker
BefoRe tHe fIRSt uSe
ImpoRtANt
Before first use, remove all promotional labels and
packing materials. Wash the removable crockery
bowl and glass lid in hot, soapy water, rinse and
dry thoroughly. Wipe the inside and outside of the
metal housing with a soft, damp cloth, then dry
thoroughly.
• Always use the Banquet™ Slow Cooker on a
dry, level surface.
• Never operate without food and liquid in the
removable crockery bowl.
• Never operate without the removable crockery
bowl positioned in the metal housing.
• Always have the glass lid firmly in position on
the removable crockery bowl throughout the
operation of the appliance unless where stated
in a recipe to have it removed.
• Always use dry pot holders or oven mitts to
remove the removable crockery bowl when hot.
• Do not place the removable crockery bowl
when hot on any hot surface that may be
affected by heat.
opeRAtINg INStRuCtIoNS
1. Before placing the removable crockery bowl
in the metal housing, ensure the exterior of
the bowl is clean. This will ensure proper
contact with the inner cooking surface. Insert
the removable crockery bowl into the metal
housing, then place the prepared food into the
removable crockery bowl, ensuring denser
foods are spread evenly across the bottom of
the bowl and not heaped to one side. Place
the glass lid into position.
2. With the Temperature Control Dial turned to
the OFF position, insert the connector end of
the power cord into the appliance inlet, plug
the power cord into a 230/240V power outlet
and switch the power on at the power outlet.
3. Turn the Temperature Control Dial to the
desired setting, or as recommended in the
recipe section.
4. When cooking is complete, turn the
Temperature Control Dial to the OFF position,
switch off at the power outlet, remove the
power plug and then the connector end from
the appliance inlet.
AlWAyS lIft ANd Remove tHe glASS lId CARefully ANd ANgled AWAy fRom
youRSelf to AvoId SCAldINg fRom eSCApINg SteAm.
8
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A Beginner’s guide to Slow Cooking
It’s all in the timing
uSINg tHe tempeRAtuRe CoNtRol
SettINgS
Always allow sufficient time for the food to cook. It
is almost impossible to overcook in the Banquet™
Slow Cooker particularly when using the Low
Setting. Most of the recipes contained within this
book can be cooked on the High or Low Settings,
however the cooking times will vary accordingly.
Each recipe will give specific instructions
indicating the appropriate settings and suggested
cooking times.
Low setting
The Low setting gently simmers food for an
extended period of time without overcooking or
burning. No stirring is required when using this
setting.
High setting
The High setting is used when cooking dried
beans or pulses and will cook food in half the time
required for the Low Setting. Some foods may
boil when cooked on the High Setting, so it may
be necessary to add extra liquid. This will depend
on the recipe and the amount of time in which
it is cooked. Occasional stirring of stews and
casseroles will improve the flavour distribution.
Adapting cooking times
Your favourite traditional recipes can be adapted
easily by halving the amount of liquid and
increasing the cooking time considerably. The
following is a guide to adjusting your favourite
recipes:
tRAdItIoNAl
ReCIpe tIme
BANquet meAl mAkeR
ReCIpe tIme
Keep Warm setting
The Keep Warm setting is used to keep cooked
foods at serving temperature. It is not a cooking
setting and should only be used after first cooking
on the Low or High setting. It is not recommended
to keep food on the Keep Warm setting for more
than 4 hours.
15-30 minutes
60 minutes
1-3 hours
4-6 hours on Low Setting
6-8 hours on Low Setting
8-12 hours on Low Setting
In years gone by, food cooked in large pots, and
allowed to simmer for hours, was full of flavour,
moist and tender. The Breville Banquet™ Slow
Cooker is designed to produce these same results,
whilst leaving you time to do other things, making
it perfect for today’s busy lifestyles.
These times are approximate. Times can vary
depending on ingredients and quantities in
recipes.
Note
Here is a guide to help simplify the process of
slow cooking, allowing you to obtain maximum
satisfaction from your Banquet™ Slow Cooker:
High humidity, altitude, cold tap water,
ingredients and minor fluctuations may slightly
affect the cooking times in the Banquet™
Slow Cooker.
Note
9
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A Beginner’s guide to Slow Cooking continued
Adapting liquid amounts
Browning before slow cooking
When food is cooking in your Banquet™ Slow
Cooker, most moisture is retained. To allow for
this when using traditional recipes it is advisable
to halve the liquid content. However, after cooking
if the liquid quantity is excessive, remove the lid
and operate the Banquet™ Slow Cooker on the
High Setting for 30-45 minutes or until the liquid
reduces by the desired amount. Alternatively, the
liquid can be thickened by adding a mixture of
cornflour and water.
Pre-browning meat and poultry, prior to slow
cooking, seals in the moisture, intensifies the
flavour and provides more tender results, whilst
producing richer flavours in other food, such as
onions, capsicums and leeks. Pre-browning may
take a little extra time, and whilst not strictly
necessary, the rewards are evident in the end
results. Use a non-stick pan to reduce the amount
of oil required.
Roasting
Stirring the food
Roasting meats in the Banquet™ Slow Cooker
creates tender, flavoursome results that are
easy to slice. The long, slow, covered cooking
process breaks down and softens the connective
and muscle tissue within the meat. Cheaper cuts
of meat can be used to provide perfect results
cooked by this method. Meat will not brown during
the roasting process, so for browner results seal
in a frypan before roasting. The addition of liquid
is not required for roasting. Elevate the meat to be
roasted on an inverted, heatproof saucer or plate.
This will assist in keeping the surface of the meat
dry and free from any fat released throughout the
cooking process.
Little or no stirring is required when using the Low
Setting. However, stirring the food when using the
High setting ensures even flavour distribution.
Preparing meat and poultry
Select the leanest cuts when purchasing meat.
Trim the meat or poultry of any visible fat. If
possible, purchase chicken portions without the
skin. Otherwise, the slow cooking process will
result in extra liquid being formed from the fat as
it melts.
For casserole-type recipes, cut the meat into
cubes, approximately 2.5cm to 3cm. Slow cooking
allows less tender cuts of meat to be used.
SuItABle CutS foR RoAStINg
SuItABle meAt CutS foR SloW CookINg
Beef
Beef Blade, Rump, Rib Roast, Sirloin,
Fresh Silverside, Topside.
Beef
Beef Chuck, Skirt, Round Steak,
Boneless Shin (Gravy) Beef, Bone-In
Shin (Osso Bucco).
lamb Lamb Leg, Mid Loin, Rack, Crown
Roast, Shank, Shoulder, Mini Roasts.
veal
pork
Veal Leg, Loin, Rack, Shoulder/
Forequarter.
lamb Lamb Shanks, Drumsticks (Frenched
Shanks) Neck Chops, Best Neck Chops,
Boned Out Forequarter or Shoulder.
Pork Loin, Neck, Leg. Remove Skin and
Fat, Racks.
veal
Veal Diced Leg, Shoulder/Forequarter
Chops and Steaks, Neck Chops,
Knuckle (Osso Bucco).
pork
Pork Leg Steaks, Diced Belly,
Diced Shoulder, Boneless
Loin Chops.
10
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A Beginner’s guide to Slow Cooking continued
Pot roasting
The addition of liquid is required for pot roasting.
Place sufficient liquid into the removable crockery
bowl to cover up to a third of the meat. Meat
will not brown during the pot roasting process.
For browner results, seal in a frypan before pot
roasting.
SuItABle CutS foR pot RoAStINg
Beef
Topside, Blade, Silverside
Roasts, Roller Brisket.
lamb Forequarter, Shank, Shoulder.
veal
pork
Shoulder/Forequarter.
Loin, Neck.
Preparing vegetables
Vegetables should be cut into even-sized pieces
to ensure more even cooking. Frozen vegetables
must be thawed before adding to other foods
cooking in the Banquet™ Slow Cooker.
Preparing dried beans and pulses
If time permits, overnight soaking of dried beans
and pulses is preferable. After soaking, drain and
place in the Banquet™ Slow Cooker and cover
with sufficient water to reach double their volume.
Cook beans on the High Setting for 2-4 hours or
until tender. Pre-soaked beans and pulses will
cook a little faster.
11
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Hints and tips
• Always thaw frozen meat and poultry
before cooking.
doNt’S
• Do not place removable crockery bowl or Glass
Lid into or under cold water while still hot.
• Do not use the removable crockery bowl or
Glass Lid if chipped or cracked.
• Do not operate the Banquet™ Slow Cooker
without the removable crockery bowl in position.
• Do not place a hot removable crockery bowl
onto a wet surface.
• Trim all visible fat from meat or poultry.
• Meat and poultry require at least 6-7 hours
of cooking on Low setting.
• Ensure that the food or liquid to be cooked fills
half or more of the removable crockery bowl.
• On completion of cooking, if there is too much
liquid, remove the lid, turn the Temperature
Control Dial to the High setting and cook for
35-40 minutes until the liquid reduces.
• Do not cook with frozen meats or poultry.
NeveR
do’S
• Place water or other liquids into the metal
housing of the Banquet™ Slow Cooker.
• Immerse the base, cord or plug of the
Banquet™ Slow Cooker in water or any other
liquid.
• Do ensure the removable crockery bowl is at
room temperature when placing into the metal
housing prior to cooking.
• Do avoid extreme temperature changes to the
removable crockery bowl and Glass Lid. Handle
the removable crockery bowl and Glass Lid with
care.
• Touch hot surfaces with bare hands.
• Do use dry oven mitts when lifting the
removable crockery bowl containing hot liquids.
• Do place the removable crockery bowl onto
a heat proof placemat when serving from the
removable crockery bowl at the table.
12
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Care and Cleaning
• Before cleaning the Banquet™ Slow Cooker
switch the Temperature Control Dial to OFF,
switch off at the power outlet, unplug from the
power outlet and remove the connector end of
the power cord from the appliance inlet.
• Always allow the Banquet™ Slow Cooker to
cool before cleaning.
• To remove stubborn, cooked-on foods in the
removable crockery bowl, soften by filling with
warm, soapy water and allow to soak for 20-30
minutes. Remove by lightly scrubbing with a
soft nylon kitchen brush.
• The removable crockery bowl and Glass Lid can
be washed in hot, soapy water using a mild
household detergent. Rinse and dry thoroughly.
• Do not use abrasive cleaners, steel wool,
or scouring pads as these can damage the
surfaces.
• The removable crockery bowl and Glass Lid are
dishwasher safe, however care should be taken
not to chip or crack the crockery bowl or lid.
• The metal housing can be wiped over with a
soft, damp cloth and then dried thoroughly.
do Not uSe ABRASIve CleANeR,
Steel Wool oR SCouRINg pAd.
do Not ImmeRSe metAl HouSINg oR
poWeR CoRd IN WAteR oR ANy otHeR
lIquId AS tHIS mAy CAuSe
eleCtRoCutIoN.
eNSuRe RemovABle CRoCkeRy BoWl
IS CoRReCtly poSItIoNed IN tHe
metAl HouSINg BefoRe you
CommeNCe CookINg.
13
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Recipes
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Contents
Page
R3
Soups
Chicken
Beef
R7
R10
R12
R15
R16
R18
R19
R22
Lamb
Veal
Vegetarian
Accompaniments
Desserts
Notes
R2
Abbrevations: tsp = teaspoon tbl = tablespoon
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Soups
CReAmy tomAto ANd leNtIl Soup
CAjuN kumeRA Soup
Serves 8
Serves 8
2 tablespoons olive oil
2 tablespoons vegetable oil
2 medium spanish onions, sliced
4 garlic cloves, crushed
3 teaspoons minced chilli
4 cups tomato puree
8 bacon rashers, rind removed and chopped
2 large onions, sliced
1 tablespoon Cajun seasoning
1
⁄2
teaspoon fennel seeds
4 cups beef stock
4 garlic cloves, crushed
11⁄2kg kumera, peeled and diced
6 cups chicken stock
1 x 300g can red kidney beans, drained and rinsed
Sour cream, for serving
1
⁄
2
cup tomato paste
11⁄2 tablespoons brown sugar
11⁄2 cups/300g red lentils
11⁄4 cups/330ml cream
1
⁄
3
cup sun-dried tomato pesto
1. Heat oil in a non-stick pan. Cook onion over a
medium heat until golden brown. Add garlic
and chilli, cook for 1 minute.
1. Heat oil in a non-stick pan. Cook bacon
and onion over a medium heat, until onion
softens and is light golden brown. Add Cajun
seasoning, fennel seeds and garlic, cook for 1
minute.
2. Place onion mixture in the removable crockery
bowl. Stir in tomato puree, stock, tomato
paste, brown sugar and lentils.
2. Place kumera into the removable crockery
bowl. Add bacon mixture and stock. Cover
with lid and cook on Low 6-8 hours or High 4
hours.
3. Cover with lid and cook on Low 6-8 hours or
High 4 hours.
1
2
4. Stir in cream ⁄ hour before end of cooking.
3. Stir the soup at 1 hour before the end of
cooking to mash the kumera. Stir in the kidney
beans. Replace the lid and continue cooking.
Replace lid and continue cooking.
5. Ladle soup into serving bowls and top each
serve with 2 teaspoons sun-dried tomato
pesto.
4. Ladle soup into serving bowls and top each
serve with sour cream if desired.
Serve hot with crusty bread.
Serve hot.
R3
Abbrevations: tsp = teaspoon tbl = tablespoon
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Soups continued
4. Pour combined mixture and stock over chicken
in the removable crockery bowl. Cover with lid
and cook on Low 8-10 hours or High 4 hours.
CHAR-gRIlled CApSICum
ANd gNoCCHI Soup
Serves 8
5. Stir gnocchi into the soup 15-20 minutes
before end of cooking. Replace the lid and
continue cooking until gnocchi has risen to the
top of the soup.
4 red capsicum, quartered
2 yellow capsicum, quartered
1 cup water
2 tablespoons olive oil
1kg chicken tenderloins, diced
2 onions, chopped
4 garlic cloves, crushed
2 tablespoons paprika
2 teaspoons caraway seeds
6. Ladle soup into serving bowls and top each
serve with sour cream and parsley if desired.
Serve hot.
3 teaspoons cracked black pepper
1
⁄4
cup tomato paste
8 cups chicken stock
500g pre-packaged gnocchi
Sour cream, for serving
Chopped parsley, for serving
1. Place capsicum quarters, skin-side up under
a hot grill until the skins blister. When cool
peel away the skin and discard. Process
capsicum flesh and water in a food processor
or blender until smooth.
2. Heat oil in a non-stick pan. Add chicken
pieces and cook over a medium heat until
golden browned. Place chicken into the
removable crockery bowl.
3. Add onion to the non-stick pan, cook over a
medium heat until soft. Stir in garlic, paprika,
caraway seeds, pepper and tomato paste,
cook for 1 minute. Add capsicum mixture and
stir until heated through.
R4
Abbrevations: tsp = teaspoon tbl = tablespoon
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Soups continued
fIeRy tHRee BeAN CHoWdeR
BARley Soup WItH SugARed pARSNIpS
Serves 8
Serves 8
2 tablespoons oil
1 cup/200g pearl barley
2 large onions, chopped
4 garlic cloves, crushed
2 small red chillies, finely chopped
1 tablespoon ground cumin
8 cups chicken stock
2 tablespoons oil
2 large onions, finely chopped
4 garlic cloves, crushed
2 teaspoons ground coriander
2 medium carrots, sliced
2 medium (400g) potatoes, peeled and chopped
2 celery sticks, sliced
1
⁄3
cup tomato paste
1 x 400g canned tomatoes, chopped
4 cups vegetable stock
2 bay leaves, halved
3
1 x 200g can diced capsicum, drained and rinsed
1 x 420g can corn kernels, drained
1 x 420g can butter beans, drained and rinsed
2 x 440g cans red kidney beans, drained and
rinsed
1 x 125g can soya beans, drained and rinsed
Sour cream, for serving
Grated Cheddar cheese, for serving
Chopped Jalapeno peppers, for serving
⁄4
cup milk
Pepper and salt, for seasoning
2 tablespoons butter
2 parsnips, cubed
1 teaspoon brown sugar
Chopped fresh mint, for serving
1. Place the barley with 31⁄2 cups of the stock into
the removable crockery bowl. Cover and cook
on High 1-11⁄2 hours or until just tender.
1. Heat oil in a non-stick pan. Add onion and
cook over a medium heat until soft. Stir in
garlic, chillies, cumin and coriander, cook
for 1-2 minutes. Add tomato paste and half
the tomatoes. Stir, over a medium heat, until
warmed.
2. Heat oil in a non-stick pan. Add onion and
garlic and cook over a medium heat until
onion is soft.
3. Add onion mixture to the cooked barley in the
removable crockery bowl, stir in remaining
stock, carrots, potatoes, celery, bay leaves
and milk. Cover with lid and cook on Low 6-8
hours or High 3-4 hours.
2. Place tomato mixture into the removable
crockery bowl. Add remaining tomatoes, stock,
capsicums, corn, butter beans, kidney beans
and soya beans. Cover with lid and cook on
Low 6-8 hours or High 3-4 hours.
4. Just before serving, melt butter in a non-stick
pan. Cook parsnip for 1 minute, stir in sugar
and cook until parsnip is golden brown and
tender.
3. Ladle soup into serving bowls. Top each serve
with sour cream, cheese and Jalapeno
peppers if desired.
5. Season soup with salt and pepper, ladle soup
into serving bowls and top with parsnip.
Sprinkle with mint if desired.
Serve hot.
Serve hot.
R5
Abbrevations: tsp = teaspoon tbl = tablespoon
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Soups continued
CHuNky fISH CHoWdeR
Serves 6-8
2 large leeks, trimmed, cleaned and sliced
4 medium potatoes, peeled and cubed
11⁄2kg white boneless fish fillets, cubed
1 litre chicken stock
1 cup milk
Salt and pepper, if desired
300ml cream
1 teaspoon ground nutmeg
1
⁄2
cup finely chopped shallots
1. Place prepared leeks, potatoes and fish into
the removable crockery bowl.
2. Combine chicken stock and milk, season to
taste and pour over vegetables and fish.
3. Cover with lid and cook on Low 6-8 hours or
High 4 hours.
4. Stir in cream and nutmeg 1⁄2 hour before end
of cooking. Replace lid and continue cooking.
5. Ladle soup into serving bowls and top each
serve with a light sprinkle of shallots.
Serve hot.
R6
Abbrevations: tsp = teaspoon tbl = tablespoon
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Chicken
CHICkeN WItH RoSemARy, lemoN ANd
gARlIC
CHICkeN CACCIAtoRe
Serves 8
Serves 8
2 tablespoons olive oil
12 small chicken drumsticks (skins removed)
2 large onions, sliced
1 tablespoon olive oil
2 tablespoons butter
4 garlic cloves, crushed
1 x 750ml Italian-style tomato cooking sauce
2 kg chicken pieces, skin removed, bone in
1 cup white wine
11⁄2 cups chicken stock
20 Kalamata olives, pitted
1
⁄2
cup white wine
1⁄3 cup lemon juice
1 cup chicken stock
2 teaspoons cracked black pepper
3 small red chillies, finely chopped
2 teaspoons grated lemon rind
125g button mushrooms, quartered
2 tablespoons fresh basil leaves chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon sugar
6 garlic cloves, halved
1
⁄4
cup chopped fresh rosemary
1. Heat oil in a non-stick pan. Add chicken
drumsticks in batches and cook over medium
heat until lightly browned. Place chicken in the
removable crockery bowl.
1. Heat oil and butter in a non-stick pan. Cook
chicken over medium heat until golden brown.
2. Place chicken, wine, stock, lemon juice,
pepper, chillies, lemon rind, garlic and
rosemary in the removable crockery bowl.
Cover with lid and cook on Low 8-10 hours or
High 4-5 hours.
2. Place onion and garlic into the non-stick pan
and cook over medium heat, until onion is
soft. Stir in tomato sauce, olives, wine, stock,
mushrooms, basil, rosemary and sugar.
Serve hot accompanied with oven-roasted
potatoes, pumpkin and steamed green beans.
3. Pour combined mixture over the chicken in
the removable crockery bowl. Cover with lid
and cook on Low 8-10 hours or High 4-5
hours.
4. Serve hot accompanied with crusty bread,
pasta and salad of your choice.
R7
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Chicken continued
CHICkeN WItH muSHRoomS
BuRmeSe CHICkeN
Serves 8
Serves 8
2 tablespoons oil
2 tablespoons oil
2kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks, sliced
2 large onions chopped or whole
1
⁄4
cup lemon grass stalks, finely sliced
2 bay leaves
1 cup white wine
2 cups chicken stock
2 teaspoons cracked black pepper
1 teaspoon salt
2 tablespoons fresh lemon thyme, chopped
2 small red chilli, finely chopped
8 garlic cloves, crushed
11⁄2 tablespoons fresh ginger, grated
3 teaspoons ground turmeric
1
⁄2
teaspoon ground cardamom
2 tablespoons plain flour
1 teaspoon ground cinnamon
3
1
⁄
4
cup cream
cup sour cream
⁄2
⁄2
⁄2
teaspoon ground cumin
teaspoon ground coriander seeds
teaspoon ground ginger
3
1
1
⁄4
1. Heat oil in a non-stick pan. Add chicken in
batches and cook over a medium heat until
lightly browned. Place chicken in the
removable crockery pot.
1 teaspoon salt
1 teaspoon cracked black pepper
2kg chicken thigh fillets, diced
2 cups chicken stock
2. Top chicken with mushrooms, leeks, wine,
stock, pepper, salt and lemon thyme. Cover
with lid and cook on Low 8-10 hours or High
4-5 hours.
Chopped fresh coriander, for serving
1. Heat oil in a non-stick pan. Add onion and
cook over medium heat until soft. Stir in
lemon grass, bay leaves, chilli, garlic, ginger,
turmeric, cardamom, cinnamon, cumin,
coriander, ground ginger, salt and pepper,
cook for 1 minute. Add chicken and stir to coat
with onion mixture.
3. Stir in blended flour, cream and sour cream
1 hour before end of cooking. Replace lid and
continue cooking.
4. Serve hot accompanied with steamed baby
new potatoes and asparagus spears.
2. Place chicken mixture and stock into the
removable crockery bowl.
3. Cover with lid and cook on Low 8-10 hours or
High 4 hours.
4. Serve hot sprinkled with coriander if desired
and accompanied with steamed rice and
Cucumber raita.
R8
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Chicken continued
2 WHole CHICkeNS
Serves 6-8
2 large onions
2 small bouquet garni (parsley, sage, dill)
2 x 1 – 1.5kg chickens
4 tablespoons prepared pesto
1. Place 1 onion and 1 bouquet garni into each
chicken cavity. Carefully ease the skin away
from chicken breast and rub 2 tablespoons
pesto between the meat and the skin.
Carefully replace the skin. Truss both chickens
individually with wetted kitchen string.
2. Place suitable sized trivets (or two heat proof
upturned saucers) into the removable crockery
bowl. Place a chicken onto each trivet.
3. Cover with lid and cook on Low 6-8 hours or
High 4 hours or until cooked and the juices run
clear. please Note: Some chickens roasted by
this method may release a large amount of fat
and liquid.
4. At end of cooking, carefully remove each
chicken from the removable crockery bowl.
Remove the kitchen string, onions and
bouquet garni and discard.
Bouque garni
Combine a small selection of herbs, suitable to
the food being cooked, and tie with kitchen string.
Remove at the end of cooking and discard.
One large chicken can be cooked by this
method – cook on Low 5-6 hours or High 3
hours or until cooked and the juices run clear.
Note
R9
Abbrevations: tsp = teaspoon tbl = tablespoon
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Beef
Beef ReNdANg
tANgINe of Beef
Serves 6-8
Serves 8
2 tablespoons oil
2 tablespoons olive oil
2kg lean gravy beef, cubed
2 large onions, sliced
2kg lean gravy beef (shin), cubed
2 large onions, chopped
2 tablespoons ground cumin
6 garlic cloves, crushed
1
2 teaspoons ground cinnamon
⁄4
cup Moroccan seasoning
1
⁄2
teaspoon ground cloves
1 tablespoon ground cinnamon
2 cups beef stock
2 strips lemon rind
2 strips of lemon rind
1
⁄2
cup Rendang curry paste
2 cups beef stock
2 cups tomato puree
2 cups coconut milk
1 cup dates, seeded and halved
1
1
⁄
4
cup lemon juice
⁄
3
cup honey
cup fresh parsley, chopped
cup flaked almonds, toasted
11⁄2 tablespoons tamarind pulp
3
⁄4
1
1
⁄4
cup brown sugar
⁄2
1. Heat oil in a non-stick pan. Add meat in
batches and cook over medium heat until well
browned. Drain on paper towel.
1. Heat oil in a non-stick pan. Add meat in
batches and cook over a medium heat until
well browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook until
lightly browned. Stir in cumin, cinnamon,
cloves, lemon rind and Rendang paste, cook
for 1 minute. Pour in stock, stir and cook until
just heated through.
2. Add onion to the non-stick pan, cook until
golden brown. Stir in garlic, Moroccan
seasoning, cinnamon, stock, lemon rind and
tomato puree.
3. Place meat and onion mixture in the
removable crockery bowl. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
3. Place meat and onion mixture into the
removable crockery bowl. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
4. Stir in dates and honey 1 hour before end of
cooking. Replace lid and continue cooking.
4. Stir in coconut milk, lemon juice, tamarind
pulp and brown sugar 1 hour before end of
cooking. Replace lid and continue cooking.
5. Spoon Tagine into serving bowls, top with
parsley and almonds.
Serve hot accompanied with steamed rice and
pre-packaged naan bread.
Serve hot accompanied with steamed cous cous,
baby carrots, cauliflower florets and green beans.
R10
Abbrevations: tsp = teaspoon tbl = tablespoon
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Beef continued
CoRNed SIlveRSIde WItH BAlSAmIC
plum gAZe
CHIllI CoN CARNe
Serves 8
Serves 8
2 tablespoons oil
2 kg lean corned silverside
2 kg premium beef mince
1
1
⁄4
cup brown sugar
⁄4
cup pre-packaged chilli con carne seasoning mix
11⁄2 tablespoons balsamic vinegar
3 fresh mint sprigs
1 tablespoon fresh minced garlic
3 cups beef stock
1
1 medium onion, peeled and studded with 4 cloves
2 medium carrots, peeled and roughly cut
into chunks
3 cups water
8 peppercorns
⁄3
cup tomato paste
11⁄2 cup red wine
2 x 420g cans Mexican chilli beans
Sour cream, for serving
1. Heat oil in a non-stick pan. Add beef mince
in batches and cook over a medium heat until
well browned.
Balsamic plum glaze
3
⁄
4
cup beef stock`
cup plum jam
1
⁄4
2. Place meat, chilli seasoning mix, garlic, stock,
tomato paste, wine and undrained beans into
the removable crockery bowl. Cover with lid
and cook on low 8-9 hours.
11⁄2 tablespoons Balsamic vinegar
3 teaspoons sugar
1. Place meat, sugar, vinegar, mint, onion,
carrot, water and peppercorns into removable
crockery bowl. Cover with lid and cook on Low
10-12 hours or High 6-7 hours.
3. Spoon Chilli Con Carne into serving bowls, top
with sour cream if desired.
Serve hot accompanied with potato wedges and
avocado salad.
2. To make plum glaze, place stock, jam, vinegar
and sugar into a non-stick pan. Cook over a
medium heat until mixture has reduced to a
syrup consistency.
3. Remove meat, cover with foil and allow to
stand for 10 minutes before slicing. Serve
meat slices with plum glaze.
Serve hot meat slices with Balsamic plum glaze
accompanied with boiled potatoes, stir-fried
carrots, parsnips and snow peas.
R11
Abbrevations: tsp = teaspoon tbl = tablespoon
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lamb
gINgeRed lAmB CuRRy
lAmB SHANkS IN A tomAto, peSto
SAuCe
Serves 8
Serves 8
2 tablespoons oil
2 kg lean lamb, cubed
2 large onions, chopped
400g eggplant, diced
2 tablespoons olive oil
8 large French-cut lamb shanks, trimmed of fat
2 medium Spanish onions, sliced
400g button mushrooms, sliced
4 garlic cloves, crushed
4 garlic cloves, crushed
1
⁄4
cup grated fresh ginger
2 small red chillies, finely chopped
1 x 800g can tomatoes, chopped
1
2 teaspoons cracked black pepper
⁄3
1
cup tomato paste
1
⁄2
teaspoon salt
⁄3
cup sun-dried tomato pesto
2 teaspoons ground turmeric
1 tablespoon green curry paste
11⁄2 cups beef stock
2 cups coconut milk powder
2 cups boiling water
1 cup red wine
1
⁄2
cup sweet sherry
4 beef stock cubes, crumbled
Fresh rosemary, chopped
1. Heat oil in a non-stick pan. Add lamb shanks
2-3 at a time, cook over medium heat until
well browned. Drain on paper towel.
1. Heat oil in a non-stick pan. Add meat in
batches and cook over a medium heat until
well browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook until
onion is soft. Stir in mushrooms and garlic,
cook for 2-3 minutes. Add tomatoes, tomato
paste, pesto, wine, sherry, stock cube and
rosemary, stir and cook for 1-2 minutes.
2. Add onion to the non-stick pan, cook over
medium heat until onion is golden brown. Stir
in eggplant, garlic, ginger, chillies, pepper,
salt, turmeric and curry paste, cook for 1
minute. Blend in stock.
3. Place shanks and tomato mixture in the
removable crockery bowl. Cover with lid and
cook on Low 8-10 hours or High 4-6 hours.
3. Place meat and eggplant mixture into the
removable crockery bowl. Cover with lid and
cook on Low 8-10 hours or High 4 hours.
Serve hot accompanied with mashed potatoes,
char-grilled eggplant and zucchini.
4. Blend coconut milk powder and water, stir into
meat mixture 1 hour before end of cooking.
Replace lid and continue cooking.
Serve hot accompanied with steamed jasmine rice
and salad.
R12
Abbrevations: tsp = teaspoon tbl = tablespoon
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lamb continued
lAmB SHANkS WItH Red leNtIlS
lAmB koRmA CuRRy
Serves 6
Serves 8
1 cup/200g red lentils
2 cups beef stock
2 tablespoons oil
2kg leg of lamb, boned and trimmed
2 tablespoons ghee (or butter)
2 tablespoons oil
6 large French-cut lamb shanks, trimmed of fat
1 large onion, sliced
4 onions, peeled and sliced
3 cloves garlic, crushed
4 garlic cloves, crushed
1 tablespoon finely grated ginger
11⁄2 tablespoons Vindaloo curry paste
1 x 750ml Italian-style tomato cooking sauce
2 tablespoons lemon juice
⁄
4
cup coconut milk
cup natural yoghurt
1
1
⁄4
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
2 teaspoons salt
1. Place lentils and stock into removable crockery
bowl. Cover with lid and cook on High 1-11⁄2
hours or until tender.
2. Heat oil in a non-stick pan. Add the shanks
two at a time and cook over medium heat until
well browned. Drain on paper towel.
4-5 curry leaves
1-11⁄2 litres water
Fresh coriander sprigs, for serving
3. Add onion to the non-stick pan, cook until
golden brown. Stir in garlic and curry paste,
cook for 1 minute. Gradually stir tomato puree
into onion mixture, cook until just warmed.
1. Cut lamb into 2.5cm cubes.
2. Heat ghee and oil in a large frypan, add lamb
in batches and brown well.
4. Place lamb shanks and tomato mixture into
the removable crockery bowl with lentils.
Cover with lid and cook on Low 8-10 hours or
High 4-6 hours.
3. Place cooked lamb into removable crockery
bowl.
4. Add onion to frypan and cook until golden
brown, stir in garlic and ginger, cook 1-2
minutes.
5. Stir in the lemon juice just prior to serving.
6. Serve hot accompanied with pita bread,
mango chutney and tomato and onion salad.
5. Remove frypan from heat and stir in remaining
ingredients. Pour mixture over lamb in
removable crockery bowl. Stir well.
6. Cover with lid and cook on Low 6-8 hours or
High 4 hours or until cooked.
7. Serve hot garnished with sprigs of coriander,
with freshly steamed rice and pappadums.
R13
Abbrevations: tsp = teaspoon tbl = tablespoon
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lamb continued
SWeet oRANge poRk
poRk WItH kumeRA
Serves 8
Serves 6
1
⁄4
cup oil
2kg pork neck
2 large Spanish onions, sliced
2 tablespoons olive oil
2kg lean pork steaks, halved
3 cloves garlic, crushed (optional)
4 medium brown onions, peeled and quartered
4 bacon rashers, rind removed, chopped
3 medium kumera or sweet potato, peeled
2 cups (500ml) vegetable stock
1 x 375ml can beer
1
⁄4
cup plain flour
400g kumera, peeled and diced
2 tablespoons butter
2 teaspoons ground cumin
2 teaspoons ground cardamom
1
⁄2
teaspoon ground cloves
2 tablespoons plain flour
2 teaspoons ground cinnamon
1
⁄4
cup vegetable stock
1 teaspoon fennel seeds
Freshly ground black pepper, if desired
1
⁄2
cup brown sugar, firmly packed
2 tablespoons lemon juice
1. Truss pork with wetted kitchen string to
maintain an even shape.
1
⁄2
cup sweet sherry
2 cups orange juice
2 cups chicken stock
1 tablespoon grated orange rind
2. Heat oil in a large frypan, add pork neck and
brown well.
3. Place browned pork into removable crockery
bowl.
1. Heat half the oil in a non-stick pan. Add onion
and cook over medium heat until golden
brown. Remove onion from pan and set aside.
4. Add garlic, onion and bacon to frypan and
cook 1-2 minutes. Cut kumera into 4cm slices,
add to frypan and cook 1-2 minutes.
2. Coat the meat with flour, remove any excess.
Heat remaining oil in the non-stick pan, cook
meat in batches over a medium heat until
lightly browned.
5. Add cooked ingredients to removable crockery
bowl, pour in stock and beer.
3. Place onion, meat and kumera into the
removable crockery bowl.
6. Cover with lid and cook on Low 6-8 hours or
High 4 hours or until cooked.
4. Melt butter in non-stick pan, stir in cumin,
cardamom, cloves, cinnamon, fennel seeds,
brown sugar, lemon juice, sherry, orange
juice, stock and rind, cook over medium heat
until heated through.
7. Remove pork and kumera, cover with foil.
Blend flour and stock, season if required,
and stir into remaining liquid in removable
crockery bowl. Select High setting and cook
uncovered until liquid thickens and reduces.
5. Pour spice mixture over the meat and
vegetables in the removable crockery bowl.
Cover with lid and cook on Low 8-10 hours or
High 4-5 hours.
8. Remove string from pork and slice.
Serve hot pork slices with kumera and bacon and
onion sauce.
Serve hot accompanied with buttered noodles and
salad greens.
R14
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veal
moRoCCAN veAl
eASy oSSo BuCCo
Serves 8
Serves 8
2 tablespoons oil
2 kg lean veal leg, diced
1 large onion, sliced
12 lean veal shanks, 4cm thick
1
3
⁄ cup plain flour
1
4
⁄ cup olive oil
4 garlic cloves, crushed
3 teaspoons ground ginger
2 teaspoons ground turmeric
1 x 750ml Italian-style tomato cooking sauce
1 cup white wine
2 teaspoons caster sugar
2 teaspoons cracked black pepper
2 teaspoons salt
3 teaspoons sweet paprika
1
⁄2
teaspoon cayenne pepper
1
3
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1 tablespoon ground cinnamon
4 cups beef stock
⁄ cup fresh basil leaves chopped
1
2
⁄ cup pesto
1 tablespoon grated lemon rind
1. Coat the veal shanks with flour, remove any
excess. Heat oil in a non-stick pan. Add 2 to 3
shanks at a time and cook over medium heat
until lightly browned. Place browned shanks in
the removable crockery bowl. Repeat with
remaining shanks.
200g pitted prunes
1
⁄3
cup honey
1 tablespoon grated orange rind
1
⁄3
cup fresh mint, chopped
1. Heat oil in a non-stick pan. Add meat in
batches and cook over a medium heat until
well browned. Drain on paper towel.
2. Combine tomato sauce, wine, sugar, pepper,
salt and basil. Pour over shanks in removable
crockery bowl. Cover with lid and cook on Low
8-10 hours or High 3-4 hours.
2. Add onion to the non-stick pan, cook until
golden brown. Stir in garlic, ginger, turmeric,
paprika, pepper, cumin, coriander and
3. Combine pesto and lemon rind. Sprinkle pesto
mixture over Osso Bucco just before serving.
cinnamon, cook for 1 minute. Blend in stock.
Serve hot accompanied with pre-packaged
gnocchi and steamed mixed green vegetables.
3. Place meat and onion mixture into removable
crockery bowl. Cover with lid and cook on Low
7-8 hours or High 4 hours.
4. Stir in prunes, honey and orange rind 1
hour before end of cooking. Replace lid and
continue cooking.
5. Spoon into serving bowls, top with mint.
Serve hot accompanied with steamed cous cous.
R15
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vegetarian
CHIllI BeAN ANd vegetABle ComBo
CuRRIed pumpkIN WItH SpINACH
Serves 8-10
Serves 6-8
1
⁄3
cup olive oil
2 tablespoon oil
400g baby eggplant, thickly sliced
2 medium onions, sliced
2 large onions, chopped
4 garlic cloves, crushed
6 garlic cloves, crushed
2 large red capsicum, chopped
3 teaspoons fresh ginger, grated
3 small green chillies, finely sliced
11⁄2 teaspoons ground coriander
11⁄2 teaspoons ground cumin
11⁄2 teaspoons brown mustard seeds
11⁄2 teaspoons ground turmeric
2 cups coconut milk powder
2 cups boiling water
1 x 750ml Italian-style tomato cooking sauce
1
⁄2
teaspoon cayenne pepper
2 small red chillies, finely sliced
400g zucchini, sliced
300g kumera, peeled and cubed
1 x 420g can chick peas, drained and rinsed
1 x 750g can red kidney beans, drained and rinsed
1kg pumpkin, peeled and chopped
10 English spinach leaves, shredded
10 curry leaves, torn
1
⁄2
cup fresh parsley, chopped
1. Heat half the oil in a non-stick pan. Add
eggplant in batches and cook over medium
heat until golden brown. Remove from pan
and place in the removable crockery bowl.
Toasted flaked almonds, for serving
1. Heat oil in a non-stick pan. Add onion and
cook over medium heat until golden brown.
Stir in garlic, ginger, chillies, coriander, cumin,
mustard seeds and turmeric. Cook for 1
minute.
2. Heat remaining oil in non-stick pan, add onion,
garlic and capsicum and cook until onion
softens. Add tomatoes, cayenne pepper and
chillies. Cook for 1 minute.
2. Pour blended coconut milk powder and water
into the non-stick pan. Stir over a medium
heat until all ingredients are well combined.
3. Place tomato mixture, zucchini, kumera,
chick peas, kidney beans and parsley into the
removable crockery bowl. Cover and cook on
Low 5-6 hours or High 2-3 hours.
3. Place pumpkin in the removable crockery
bowl. Add the coconut milk mixture. Cover
with lid and cook on Low 5-6 hours or High
3-4 hours.
Serve hot with crusty bread rolls.
4. Add spinach, curry leaves and kaffir leaves 1⁄2
hour before end of cooking. Stir well. Replace
lid and continue cooking until spinach is soft.
Serve hot topped with flaked almonds and
accompanied with Lebanese bread and salad of
your choice.
R16
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vegetarian continued
4. Pour tomato mixture over lentils in the
removable crockery bowl. Cover with lid and
cook on Low 8-9 hours or High 4-5 hours.
SpICy mIxed dAHl
Serves 8
1 cup/200g yellow split peas
1 cup/200g red lentils
1 cup/200g brown lentils
5. Stir in cream 1⁄2 hour before end of cooking.
Replace lid and continue cooking.
6. Spoon into serving bowls, top with coriander.
4 cups vegetable stock
2 tablespoons oil
Serve hot accompanied with steamed brown rice
and Cucumber raita.
11⁄2 tablespoons black mustard seeds
2 teaspoons brown mustard seeds
2 large onions, sliced
8 garlic cloves, crushed
2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
11⁄2 tablespoons ground coriander seeds
2 teaspoons ground turmeric
4 small red chillies, chopped
1 x 750ml Italian-style tomato cooking sauce
2 teaspoons cracked black pepper
2
⁄
3
3
cup cream
cup fresh coriander, finely chopped
1
⁄
1. Place yellow split peas, red and brown lentils,
and stock into removable crockery bowl. Cover
with lid and cook on High 1-11⁄2 hours or until
just tender.
2. Melt ghee in a deep pan. Add black and brown
mustard seeds and cook over low heat until
they start to pop. Add onions, garlic and ginger,
cook over medium heat until onion is light
golden brown.
3. Stir in cumin, coriander, turmeric, and chillies.
Cook for 1 minute. Add tomatoes, tomato
puree, and pepper, stir and cook until just
warmed.
R17
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vegetarian continued
Accompaniments
CHICk peA CuRRy
CuCumBeR RAItA
2 Lebanese cucumbers, peeled and finely chopped
Serves 8
250ml plain yoghurt
1 cups/200g dried chick peas
4 cups vegetable stock
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 teaspoons freshly grated ginger
4 garlic cloves, crushed
1 teaspoon cumin
1 teaspoon grated fresh ginger
Salt and pepper, if desired
1. Combine all ingredients.
Serve chilled.
3 teaspoons garam masala
3 teaspoons ground cumin
3 teaspoons ground coriander
3 teaspoons sweet paprika
1
⁄2
teaspoon chilli powder
1 teaspoon ground turmeric
2 teaspoons yellow mustard seeds
2 teaspoons salt
1 x 750ml Italian-style tomato cooking sauce
1
⁄2
cup coconut cream
1. Place chick peas and stock into the removable
crockery bowl. Cover with lid and cook on
High 2 hours or until tender.
2. Heat oil in a non-stick pan. Add onion and
cook over medium heat until golden brown.
Add ginger, garlic, garam masala, cumin,
coriander, paprika, chilli powder, turmeric,
mustard seeds and salt, cook for 1 minute.
Stir tomato puree and coconut cream into
onion mixture, cook until just warmed.
3. Pour combined mixture over the chick peas in
the removable crockery bowl. Cover with lid
and cook on Low 6-7 hours or High 2-3 hours.
Serve hot accompanied with stir-fried mixed
vegetables.
R18
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desserts
lemoN ANd lIme delICIouS puddINg
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl
is required for this recipe.
Serves 8
180g butter
11⁄2 cups caster sugar
Note
2
⁄
3
cup self-raising flour, sifted
11⁄2 tablespoons grated lemon rind
11⁄2 tablespoons grated lime rind
1
⁄
4
cup lemon juice
cup lime Juice
1
⁄
4
4 x 60g egg yolks
11⁄2 cups milk
4 x 60g egg whites
Sifted icing sugar, for serving
Thickened cream, for serving
1. Cream butter and sugar in a mixing bowl until
light and fluffy. Fold in flour, lemon rind, lime
rind, lemon juice and lime juice.
2. Combine egg yolks and milk, whisk into butter
mixture. Beat egg whites until stiff peaks form,
fold into batter.
3. Pour batter into lightly-greased pudding bowl.
Ensure the pudding bowl is a suitable size and
type to fit the removable crockery bowl. Cover
with aluminium foil and secure with kitchen
string.
4. Place 1-2 cups water into the removable
crockery bowl. Add prepared pudding bowl.
Cover with lid and cook on Low 5-6 hours.
Check water level throughout the steaming
process.
5. Spoon pudding onto serving plates, dust with
icing sugar and a swirl of cream.
Pudding can be served hot or cold.
R19
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desserts continued
INdIvIduAl CHRIStmAS puddINgS
Makes 6
100g butter, softened
1
⁄2
cup brown sugar
1 tablespoon golden syrup
2 x 60g eggs
11⁄2 cups (375g) self-raising flour, sifted
1 teaspoon cinnamon
1
⁄3
⁄3
⁄2
⁄2
cup milk
cup brandy
cup (100g) mixed dried fruit
cup (100g) finely chopped dates
1
1
1
1. Cream butter, sugar and golden syrup, beat in
eggs one at a time. Fold in flour, cinnamon,
milk, sherry and fruits.
2. Spoon mixture into 6 x 1-cup well-greased
and base-lined heat-proof containers, allowing
1cm from the top for rising. Cover each
container with 1 round of greaseproof paper
and 2 rounds of foil cut sufficiently wide to
overlap the container. Secure the paper and
foil around the container using kitchen string.
3. Place suitable sized trivet in removable
crockery bowl and place prepared containers
onto trivet. Carefully pour in sufficient water
to come half way up the sides of the pudding
containers.
4. Cover with lid and cook on Low 4-6 hours or
High 2-3 hours. Maintain water level by adding
boiling water if required.
5. At end of cooking, carefully remove each
pudding container, wipe dry and remove
string, paper and foil.
6. Turn out puddings by inverting onto individual
serving plates, serve hot with brandy custard
and fresh dates.
R20
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desserts continued
3. Combine brown sugar, cocoa powder and
cornflour in a mixing bowl. Pour in hot
chocolate mixture. Mix well. Spoon chocolate
sauce over batter in the heatproof pudding
bowl. Cover with aluminium foil and secure
with kitchen string.
CHoColAte mAlt Self-SAuCINg
puddINg
Serves 8
Pudding
11⁄2 cups self-raising flour
11⁄2 cups plain flour
4. Place 1-2 cups water in the removable
crockery bowl. Add prepared pudding bowl.
Cover with lid and cook on Low 5-6 hours.
Check water level throughout the steaming
process.
11⁄2 teaspoons baking flour
1
⁄3
cup cocoa powder
1
⁄3
cup malted milk powder
11⁄2 cups caster sugar
11⁄2 cups milk
3 x 60g eggs, lightly beaten
5. Spoon pudding onto serving plates, drizzle
with Chocolate Sauce and cream, dust with
extra malted milk powder.
Serve hot.
Sauce
150g dark chocolate, melted
3 cups hot water
2 tablespoons butter
11⁄2 cups brown sugar, firmly packed
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl
is required for this recipe.
1
⁄
4
3
cup cocoa powder
cup cornflour
1
Note
⁄
Water, for steaming
Thickened cream, for serving
Extra malted milk powder, for serving
1. Sift self-raising flour, plain flour, baking
powder, cocoa and malted milk powder into a
large mixing bowl. Stir in sugar. Combine milk
and eggs. Stir into the flour mixture. Mix well.
Pour batter into the lightly greased heatproof
pudding bowl. Ensure the heatproof bowl is a
suitable shape and type to fit the removable
crockery bowl. Set aside.
2. Stir chocolate, water and butter in a saucepan
over a low heat until chocolate and butter
melt.
R21
Abbrevations: tsp = teaspoon tbl = tablespoon
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Notes
R22
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Breville is a registered trademark of Breville Pty. Ltd.
ABN 98 000 092 928
Breville Customer Service Centre
Australian Customers
Breville Customer Service Centre
PO Box 22
Botany NSW 2019
AUSTRALIA
Customer Service: 1300 139 798
Fax (02) 9384 9601
New Zealand Customers
Breville Customer Service Centre
Private Bag 94411
Greenmount
Auckland, New Zealand
Customer Service: 0800 273 845
Fax 0800 288 513
© Copyright. Breville Pty. Ltd. 2008
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from the one
illustrated in this booklet.
Model: BSC400B Issue 1/10
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