Lakeland Slow-Cooker Gebrauchsanweisung Seite 7

Sausage and Bean Casserole
Serves 4
Ingredient
Sausages
Onions, peeled and finely chopped
Baby button mushrooms
Canned beans, e.g cannellini, kidney, black eye
Stock
Red wine or extra stock
Cornflour, blended in a little of the wine to a
smooth paste 1tbsp
Redcurrant jelly
1. In a pan cook the sausages for 4 - 5 minutes until brown on all sides
2. Add the onions and cook for a further 5 - 6 minutes until the onions soften
3. Transfer to the slow cooker then add the mushrooms, beans, wine, stock, cornflour and
redcurrant jelly. Stir gently
4. Cook on the low setting for 4 - 6 hours
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Quantity
8 links, about 600g
2 medium
150g
drained 400g
150ml
150ml
1 - 2 tsp
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Chicken Korma with Naan Bread
Serves 4
Ingredient
Chicken breasts or chicken breast pieces
Natural yogurt
Freshly ground black pepper
Vegetable oil
Onions, peeled and finely sliced
Garlic cloves, peeled and chopped
Fresh root ginger, coarsely grated
Medium chilli powder
Turmeric
Ground cumin
Ground coriander
Plain flour
Granulated sugar
½ tsp salt
Double cream
Naan bread
1. In a clean polythene bag place the chicken, yogurt and ground black pepper. Tie loosely and
shake gently to mix, place in fridge until required.
2. Heat oil in a pan, and then add the onions and garlic. Squeeze the juice from the grated
ginger into the pan, discard the ginger.
3. Add the chilli powder, turmeric, cumin and coriander and cook gently for 10 minutes
4. Transfer to the slow cooker, add the prepared chicken, flour, sugar, salt and cream
5. Stir gently to mix then cook on the low setting for 6 hours
6. When the korma is ready to serve, wrap the naan breads in foil and place on top of the korma
for 5 minutes until warmed. Unwrap, cut into 4 pieces and serve with the korma
Quantity
4 or about 600g
2 tbsp
1 tbsp
2 medium
3
4cm piece
large pinch
1 tsp
1 tsp
1 tsp
1 tbsp
1 tsp
50ml
2 medium sized
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