Master Chef outdoor Stovetop User Manual download pdf (Page 7)

Many favourite recipes can be adapted for this type of cooking:

Slow Cooking Oven Recipes - Meal 1

6 - 8 hours cooking time

Ragout of Beef in Ale

Baked Potatoes

Rice Pudding

Ingredients Method

* If cooking for 8 hours or more use 40g (1

oz) rice only

Ideas for the Slow Cooking Oven

Ragout of Beef in Ale

Baked Potatoes

Rice Pudding

30ml (2tbsps) oil

675g (1

2 lbs) chuck steak, cubed

1 clove of garlic, crushed

2 carrots, sliced

100g (4oz) mushrooms, quartered

2 medium onions, sliced

40g (1

/2 ozs) plain flour

5ml (1 tsp) coarse-grained mustard

10ml (1 dsp) Demerara sugar

30ml (2tbsps) tomato purée

450ml (

/4 pt) brown ale

salt and freshly ground pepper

4 medium sized potatoes

*40-50g (1

/2 - 2 ozs) pudding rice

25g (1oz) sugar

550ml (1 pt) milk

nutmeg

knob of butter

25g (1oz) sultanas (optional)

1. Sauté the meat in a casserole in hot oil until brown.

Remove.

2. Sauté the garlic, onions, carrots and mushrooms until

brown.

3. Stir in flour and mix well.

4. Add mustard, sugar and tomato purée.

5. Stir in the ale and seasoning. Return meat.

6. Bring to the boiler and cover. Transfer to the oven.

1. Wash and prick well all over.

2. Wrap in one layer of foil.

3. Place directly on the shelf in between the casserole

and rice pudding.

1. Wash the rice in cold water and place in an 850ml (1

/2 pt) pie dish.

2. Add the sugar, milk and sultanas if using.

3. Sprinkle with nutmeg and add a good knob of butter.

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Master Chef outdoor Stovetop User Manual Page 7

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