Vegetarian curry
high 3-4/low 5-7
Cooking oil
60ml (4tbsp)
Onions, chopped
2
Garlic, crushed
1 clove
Turmeric
2.5ml (
1
/
2
tsp)
Chilli
2.5ml (
1
/
2
tsp)
Coriander
2.5ml (
1
/
2
tsp)
Cumin
2.5ml (
1
/
2
tsp)
Lentils
225g (8oz)
White stock
900ml (1
1
/
2
pt)
Lemon juice
5ml (1tsp)
Salt and pepper
to taste
Carrots, diced
2
Apple, peeled, cored and chopped
1
Sultanas
50g (2oz)
Heat the oil in a pan. Lightly sauté the onion and garlic. Add the turmeric,
chilli, coriander, cumin and lentils. Cook gently for a minute. Stir in the stock,
lemon juice, salt and pepper. Bring to the boil and boil for 5 minutes. Transfer
to the crock pot and stir in the carrots, apple and sultanas.
Fish
Cooking fish in the crock pot develops delicate flavours slowly, retains the
flavour and nutritive value, and holds the fish together.
To retain flavour and texture, fish shouldn’t be cooked for long periods.
1.Grease the base of the crock pot with butter or margarine.
2.Clean, trim and wash the fish (rolled fillets and steaks are most suitable).
Thaw frozen fish before slow cooking. Dry and place in the crock pot.
3.Season, sprinkle with lemon juice, then add hot stock, water or wine.
4.Dot butter over the fish, and cook on low for 2-3 hours.
Poached salmon cutlets
low 2
Salmon cutlets
4 x 175g-225g (6-8oz)
Water
300ml (
1
/
2
pt)
White wine
150ml (
1
/
4
pt)
Salt
5ml (1tsp)
Bay leaf
1
Peppercorns
2
Onion
1 thin slice of onion
Parsley
1 sprig
Put each cutlet on a piece of baking parchment and put into the crock pot. Put
the other ingredients into a pan, bring to the boil, then pour over the salmon.
Replace the lid and cook for the time shown
Lift from the crock pot, then remove the parchment, bone and skin.
Serve hot with melted butter or hollandaise sauce.
To serve cold, transfer the salmon to a dish and pour over the cooking liquid.
When cold, drain and serve with salad or coat with aspic made from the liquid.
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