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101 More Things to do with a Slow Cooker by Stephanie Ashcraft

By Stephanie Ashcraft

With the continued sluggish cooker craze Stephanie Ashcraft brings you 101 extra activities With a gradual Cooker. With new sections-Vegetarian Delights and Turkey-this e-book could be flying of the cabinets. extra nice recipes like Raspberry Chocolate Carmel Fondue, Southwestern Chili, Cajun poultry Pasta, Mandarin Orange Steaks, Apple Cranberry beef Chops, and Gooey Cherry Chocolate Cake will make your mouth water simply by studying the elements. So throw a number of constituents within the sluggish cooker and move get pleasure from your loved ones and friends-when you're performed, your meal should be too!

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Extra info for 101 More Things to do with a Slow Cooker

Example text

Drain, rinse with cold water and set aside) 3 tbsp of oil 3 bay leaves 1 green pepper, deseeded and cut into strips 50g (2oz) bean sprouts, washed 4 spring onions, trimmed and roughly chopped 2 sprigs of fresh coriander leaves, finely chopped METHOD • In a large bowl, mix together the beef, garlic, garam masala, soy sauce, salt and black pepper. Cover and leave to marinate for 2 hours. • Meanwhile, cook the rice. • Heat the oil in a wok. Add the beef mixture and bay leaves and stir-fry for 8-10 minutes, reduce the heat if necessary.

Stir in the chilli powder, turmeric, salt and ground cumin and then fry for a further 2 minutes. Lower the heat, add the warm water and part-cover the saucepan with a lid, leaving a half-inch gap, and cook for about 40 minutes, stirring occasionally. • In a separate pan, heat the remaining 3 tablespoons of oil in a saucepan, add the other onion, and fry until golden brown. • Add this mixture to the main saucepan, stir in and sprinkle in the garam masala. • Garnish with chopped fresh coriander and serve with boiled rice and puris (see p81).

Make sure the lamb is well coated. • Cover with cling film and refrigerate overnight. • After taking the bowl out of the fridge, stir the marinated ingredients thoroughly and begin to push the pieces of lamb over the skewers. • Cook each skewer slowly over a barbecue or under a grill, but be careful not to allow it to cook too quickly on the outside, as this will leave the inside raw. Turn regularly until cooked. 54 B A R B E C U E O R G R I L L Chicken Tikka Kebab Another popular carry-out product of the kebab shops.

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