9
Lamb and feta meatballs
Serves 2–3
Meatball ingredients:
Sauce ingredients:
•
500g minced lamb
•
1 medium onion, diced
•
1 tbsp vegetable oil
•
1 clove of garlic, chopped
•
1 egg yolk
•
25ml red wine
•
35g breadcrumbs
•
½ tsp dried oregano
•
50g crumbled feta cheese (plus extra for garnish)
•
Pinch dried red chilli flakes
•
2 small cloves of garlic, finely chopped
•
1 bay leaf
•
1 tbsp chopped parsley (plus extra for garnish)
•
1 tbsp tomato purée
•
Zest of ½ lemon
•
400g tin chopped tomatoes
•
½ tsp sumac
•
100ml water or stock
•
Salt and pepper
•
Salt and pepper
1. Add all the meatball ingredients (except the vegetable oil) to a large bowl. Mix together well using your hands and
shape into small balls, allow 3–4 meatballs per serving.
2. Heat a frying pan over a medium heat, add the vegetable oil and brown the meatballs all over. Remove using a slotted
spoon.
3. Place the removable cooking bowl into the heating base. Add all the sauce ingredients and stir well.
4. Spoon the meatballs into the cooking bowl, nestling them into the sauce. Cover and cook on Low for 4–5 hours or High
for 3–4 hours. When cooked, remove the bay leaf.
Serve piping hot with some freshly cooked pasta, a dust of chopped parsley and some extra crumbled feta.
Quick and easy BBQ ribs
Serves 2
•
600g–700g pork ribs, cut into 2-rib portions
•
350ml of your favourite spicy BBQ sauce
1. Place the removable cooking bowl into the heating base and add the rib portions.
2. Pour over the BBQ sauce. Add a little water to the empty bottle to rinse out any remaining sauce and add to the bowl
also.
3. Cover and cook on Low for 6–7 hours or High for 4–5 hours.
4. For crispy textured ribs: remove the ribs from the sauce with a slotted spoon and place them into a hot oven
(220ºC / Gas 7 / 425ºF) and bake for 5–10 minutes until they start to crisp.
Chipotle pulled pork
Serves 2
•
800g–1kg piece of pork shoulder, outer fat removed
•
1 tbsp chipotle chilli paste
•
1 tbsp Worcestershire sauce
•
1 tbsp runny honey
•
50ml water
To serve:
Warmed tortillas, guacamole, salsa and jalapeños.
1. Grease the removable cooking bowl with a little butter and place into the heating base. Add the pork.
2. Mix together the chipotle paste, Worcestershire sauce, honey and water in a separate bowl or jug. Pour over the pork.
3. Cover and cook on Low for 6–7 hours or High for 5–6 hours, or until the meat is tender enough to be easily pulled
apart.
4. Remove any fat from the pork and shred it using two forks.
Serve on the warmed tortillas, with a spoonful of the guacamole, salsa and some jalapeños.
