Kambrook PROFILE KSC450, Instruction Booklet

23

Glazed Corned Beef

Serves 6-8

2 bay leaves 
1 medium onion, peeled and sliced 
2 strips orange peel 
6 cups/1½ litres water 
1½-2 kg corned beef 
8-10 whole cloves

Glaze:

1⁄3 cup orange juice 
1⁄3 cup honey 
1½ tablespoons Dijon mustard

1. 

Place bay leaves, onion, orange 
peel and water into the removable 
cooking bowl and mix well. Add 
corned beef with the fat side facing 
upwards. 

2. 

Cover with lid and cook on ‘LOW’ 
setting for 6-8 hours or ‘HIGH’ setting 
for 3-4 hours or ‘AUTO’ setting for 4-5 
hours or until tender. 

3. 

Remove meat from the liquid. Score 
(cut) the top of the corned beef 
in criss-cross diamond or triangle 
shapes. Insert cloves into the centre 
of each diamond if desired. Place 
corned beef on oven proof platter. 

4. 

Mix the glaze ingredients together 
until smooth then spoon over the 
corned beef.  

5. 

Bake in a preheated oven at 200ºC for 
20-30 minutes, basting occasionally 
with glaze. Serve hot or cold.

Ratatouille

Serves 6-8

3 medium onions, peeled and sliced 
1 medium eggplant, trimmed and cubed 
4 large zucchini, trimmed and sliced 
3 red capsicum, trimmed and sliced 
6 tomatoes, sliced 
3 cloves garlic, peeled and crushed 
Salt and pepper, to taste 
¾ cup/190ml oil

1. 

Place onions into the removable 
cooking bowl then add remaining 
ingredients.

2. 

Cover with lid and cook on ‘LOW’ 
setting for 6-8 hours or ‘AUTO’ setting 
for 4-5 hours. The vegetables should 
be soft but not mushy. 

3. 

Serve Ratatouille hot or cold, as a 
filling for crêpes and omelettes, as 
an accompaniment to meats and 
poultry, over a bed of rice or couscous 
or with a hot dish of pasta.