Kambrook Essentials
Slow Cooker
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Never plug in or switch on the Kambrook
Essentials Slow Cooker without having the
removable crockery bowl placed inside the
housing.
Do not use a damaged or cracked removable
crockery bowl. Replace before using.
It is recommended to inspect the appliance
regularly. Do not use the appliance if the
power supply cord, plug and or appliance
becomes damaged in anyway. Return the
entire appliance to the nearest authorised
Kambrook Service Centre for examination,
and/or repair.
KambrooK Safety
read all InStruCtIonS
before operatIng and Save
for future referenCe
Avoid scalding from escaping steam when
removing the glass lid from the removable
crockery bowl when hot by carefully lifting
the lid angled away from yourself.
Welcome to Kambrook and your new
Kambrook Essentials Slow Cooker.
Use only the removable crockery bowl
supplied. Do not use any other bowl inside
the housing.
At Kambrook, we believe that the safe
performance of our products is the first
priority in any consumer product so that you,
our valued customer, can confidently use and
trust our appliances.
Do not allow water from the lid to drip into
the housing, only into the removable crockery
bowl.
Any maintenance other than cleaning should
be performed at an authorised Kambrook
Service Centre.
Do not place food or liquid in the housing.
Only the removable crockery bowl is designed
to contain food or liquid.
Do not place anything, other than the lid, on
top of the Kambrook Essentials Slow Cooker
when assembled, when in use and when
stored.
This appliance is for household use only. Do
not use this appliance for anything other
than its intended use. Do not use in moving
vehicles or boats. Do not use outdoors.
Never operate the Kambrook Essentials
Slow Cooker without food and liquid in the
removable crockery bowl.
We ask that any electrical appliance that you
use be operated in a sensible fashion with due
care and attention placed on the following
important operating instructions.
Ensure that the food or liquid to be cooked
fills half or more of the removable crockery
bowl.
Always switch the Kambrook Essentials Slow
Cooker to the ’Off’ position, then switch off
at the power outlet, then unplug and allow to
cool, if appliance is not in use, before cleaning,
before attempting to move the appliance,
dissembling, assembling and when storing the
appliance.
The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using
electrical appliances. It is advisable that a
safety switch with a rated residual operating
current not exceeding 30mA be installed in
the electrical circuit supplying the appliance.
See your electrician for professional advice.
IMPORTANT SAFEGUARDS FOR YOUR
KAMBROOK ESSENTIALS SLOW COOKER.
Extreme caution must be used when the
appliance contains hot food and liquids. Do
not move the appliance during cooking.
Carefully read all instructions before
operating the Kambrook Essentials Slow
Cooker and save for future reference.
Always have the glass lid placed correctly into
position on the removable crockery bowl
throughout operation of the appliance unless
stated in the recipe to have it removed.
Remove any packaging material and
promotional stickers before using the
Kambrook Essentials Slow Cooker for the
first time.
Keep the housing, removable crockery
bowl and glass lid clean. Follow the cleaning
instructions provided in this book.
Important SafeguardS for all
eleCtrICal applIanCeS
Do not place the Kambrook Essentials Slow
Cooker on the edge of a bench or table
during operation. Ensure the surface is level,
clean and free of water etc.
Do not touch hot surfaces. Use handles to
move the Kambrook Essentials Slow Cooker
and dry pot holders or oven mitts to remove
the removable crockery bowl when hot.
Fully unwind the cord before use.
To protect against electric shock, do not
immerse the cord, plug or housing in water or
any other liquid.
Do not use on metal surfaces, for example, a
sink drain board.
Do not place the removable crockery bowl
when hot on any surface that may be affected
by heat.
Do not let the cord hang over the edge of
a table or counter, touch hot surfaces, or
become knotted.
Do not place the Kambrook Essentials Slow
Cooker on or near a hot gas or electric
burner, or where it could touch a heated
oven. Use the Kambrook Essentials Slow
Cooker well away from walls.
Avoid sudden temperature changes. Do not
place frozen or very cold foods into the
removable crockery bowl when it is hot. Do
not place removable crockery bowl when hot
into cold water.
This appliance is not intended for use by
young children or infirm persons without
supervision, unless they have been adequately
supervised by a responsible person to ensure
they can use the appliance safely.
When using the Kambrook Essentials Slow
Cooker, provide adequate space above and on
all sides for air circulation.
Do not use the removable crockery bowl
in a conventional oven. Do not place the
removable crockery bowl onto a gas burner,
heater or electric burner.
Always ensure the Kambrook Essentials Slow
Cooker is properly assembled before use.
Young children should be supervised to
ensure that they do not play with the
appliance.
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Always have the glass lid firmly in position
on the removable crockery bowl throughout
the operation of the appliance unless where
stated in a recipe to have it removed.
operatIng your KambrooK
eSSentIalS SloW CooKer
featureS of your KambrooK
eSSentIalS SloW CooKer
BEFORE FIRST USE
Remove all promotional stickers and packaging
material.
Always use pot holders or oven mitts when
removing the removable crockery bowl when
hot.
Wash the removable crockery bowl and
glass lid in hot, soapy water, rinse and dry
thoroughly.
1
Do not place the removable crockery bowl
when hot on any hot surface that may be
affected by heat.
2
Ensure the interior of the housing is clean and
clear of any debris.
CAUTION: ALWAYS LIFT AND REMOVE
THE GLASS LID CAREFULLY AND ANGLED
AWAY FROM YOURSELF TO AVOID
3
OPERATING INSTRUCTIONS
1. Before placing the removable crockery
bowl in the housing, ensure the exterior
is clean. This will ensure proper contact
with the inner cooking surface.
SCALDING FROM ESCAPING STEAM.
uSIng tHe temperature
Control SettIngS
2.Place the prepared food into the removable
crockery bowl, ensuring denser foods are
spread evenly across the bottom of the bowl
and not heaped to one side. Place the glass
lid into position.
LOW SETTING
The Low setting gently simmers food for an
extended period of time without overcooking
or burning. Generally no stirring is required
when using this setting.
3.Insert the removable crockery bowl into
the housing.
HIGH SETTING
The High setting is used when cooking dried
beans or pulses and will cook food in half
the time required for the Low Setting. Some
foods may boil when cooked on the High
Setting, so it may be necessary to add extra
liquid. This will depend on the recipe and
the amount of time in which it is cooked.
Occasional stirring of stews and casseroles
will improve the flavour distribution.
4.Plug the Kambrook Essentials Slow Cooker
into a 230/240V power outlet and switch the
power on at the power outlet.
5.Select the required setting using the
temperature control dial or as
recommended in the recipe section.
6.When cooking is complete and the keep
warm function is not required, turn the
temperature control dial to the OFF
position, switch off at the power outlet
and then unplug.
KEEP WARM SETTING
4
7
6
5
The Keep Warm setting is used to keep
cooked foods at serving temperature. It is
not a cooking setting and should only be used
after first cooking on the Low or High setting.
It is not recommended to keep food on the
Keep Warm setting for more than 4 hours.
Important
Always use the Kambrook Essentials Slow
Cooker on a dry, level surface.
1. Tempered glass lid allows you to monitor
food during cooking
4
5
Dishwasher safe stoneware crockery bowl
a begInner’S guIde to SloW
CooKIng
Never operate without food and liquid in the
removable crockery bowl.
Temperature control dial with High, Low and
Keep Warm settings
2. Removable crockery bowl with 3 litre
capacity
In years gone by, food cooked in large pots
and allowed to simmer for hours was full of
Never operate without the removable
crockery bowl positioned in the housing.
6
7
Anti-slip feet for added safety
Dual internal thermostat
3. Cool touch handles
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flavour, moist and tender. The Kambrook
Essentials Slow Cooker is designed to
produce these same results, whilst leaving you
the time to do other things, making it perfect
for today’s busy lifestyles.
traditional recipes it is advisable to halve the
liquid content.
whilst not strictly necessary, the rewards are
evident in the end results. Use a non-stick pan
to reduce the amount of oil required.
preparIng vegetableS
Vegetables should be cut into small even-sized
pieces to ensure more even cooking. Frozen
vegetables must be thawed before adding
to other foods cooking in the Kambrook
Essentials Slow Cooker.
However, after cooking if the liquid quantity
is excessive, remove the lid and operate
the Kambrook Essentials Slow Cooker on
the High Setting for 30-45 minutes or until
the liquid reduces by the desired amount.
Alternatively, the liquid can be thickened by
adding a mixture of cornflour and water.
roaStIng
Roasting meats in the Kambrook Essentials
Slow Cooker creates tender, flavoursome
results that are easy to slice. The long, slow,
covered cooking process breaks down and
softens the connective and muscle tissue
within the meat. Cheaper cuts of meat can be
used to provide perfect results cooked by this
method.
Here is a guide to help simplify the process
of slow cooking, allowing you to obtain
maximum satisfaction from your Kambrook
Essentials Slow Cooker:
preparIng drIed beanS and
pulSeS
If time permits, overnight soaking of dried
beans and pulses is preferable. After soaking,
drain and place in the Kambrook Essentials
Slow Cooker and cover with sufficient water
to reach double their volume. Cook beans on
the High Setting for 2-4 hours or until tender.
Pre-soaked beans and pulses will cook a little
faster.
tImIng
StIrrIng tHe food
Always allow sufficient time for the food to
cook. It is almost impossible to overcook
in the Kambrook Essentials Slow Cooker
particularly when using the Low Setting.
Little or no stirring is required when using the
Low Setting. However, stirring the food when
using the High setting ensures more even
flavour distribution.
Meat will not brown during the roasting
process, so for browner results seal in a
frypan before roasting.
Most of the recipes contained within this
book can be cooked on the High or Low
settings, however the cooking times will vary
accordingly. Each recipe will give specific
instructions indicating the appropriate settings
and suggested cooking times.
preparIng meat and poultry
The addition of liquid is not required for
roasting. Elevate the meat to be roasted on an HIntS and tIpS
inverted, heat proof saucer or plate. This will
assist in keeping the surface of the meat dry
and free from any fat released throughout the
cooking process.
Select the leanest cuts when purchasing meat.
Trim the meat or poultry of any visible fat. If
possible, purchase chicken portions without
the skin. Otherwise, the slow cooking process
will result in extra liquid being formed from
the fat as it melts.
• Always thaw frozen meat and poultry
before cooking.
• Trim all visible fat from meat or poultry.
adaptIng CooKIng tImeS
• Meat and poultry require at least 6-7 hours
of cooking on Low setting.
Suitable Cuts for roasting
Your favourite traditional recipes can be
adapted easily by halving the amount of liquid
and increasing the cooking time considerably.
The following is a guide to adjusting your
favourite recipes:
For casserole-type recipes, cut the meat into
cubes, approximately 2.5cm to 3cm. Slow
cooking allows less tender cuts of meat to be
used.
beef
Blade, Rump, Rib Roast, Sirloin, Fresh
Silverside, Topside.
• Ensure that the food or liquid to be cooked
fills half or more of the removable crockery
bowl.
lamb
Leg, Mid Loin, Rack, Crown Roast, Shank,
Shoulder, Mini Roasts.
Suitable meat Cuts for Slow Cooking
veal
pork
Leg, Loin, Rack, Shoulder/Forequarter.
traditional recipe time meal maker recipe time
• On completion of cooking, if there is too
much liquid remove the lid, turn the
temperature control dial to the High setting
and cook for 35-40 minutes until the liquid
reduces.
Loin, Neck, Leg (remove skin and fat), Racks.
beef
Beef Chuck, Skirt, Round Steak, Boneless Shin
(Gravy) Beef, Bone-In Shin (Osso Bucco).
15-30 minutes
60 minutes
1-3 hours
4-6 hours on Low Setting
6-8 hours on Low Setting
8-12 hours on Low Setting
pot roaStIng
lamb
Lamb Shanks, Drumsticks (Frenched shanks)
Neck Chops, Best Neck Chops, Boned Out
Forequarter or Shoulder.
The addition of liquid is required for pot
roasting. Place sufficient liquid into the
Removable Crockery Bowl to cover up to a
third of the meat. Meat will not brown during
the pot roasting process. For browner results,
seal in a frypan before pot roasting.
NOTE: High humidity, altitude, cold tap water
and ingredients and minor fluctuations may
slightly affect the cooking times in the Kambrook
Essentials Slow Cooker.
veal
pork
Diced Leg, Shoulder/Forequarter Chops and
Steaks, Neck Chops, Knuckle (Osso Bucco).
do’S
Leg Steaks, Diced Belly, Diced Shoulder,
Boneless Loin Chops.
• Do ensure the removable crockery bowl is
at room temperature when placing into the
housing prior to cooking.
broWnIng before SloW
CooKIng
NOTE: These times are approximate. Times can
vary depending on ingredients and quantities in
recipes.
Suitable Cuts for pot roasting
• Do avoid extreme temperature changes to
the crockery bowl and glass lid. Handle the
crockery bowl and glass lid with care.
Pre-browning meat and poultry, prior to slow
cooking, seals in the moisture, intensifies the
flavour and provides more tender results,
whilst producing richer flavours in other
food, such as onions, capsicums and leeks.
Pre-browning may take a little extra time, and
beef
Beef Topside, Blade, Silverside Roasts, Rolled
Brisket.
adaptIng lIQuId amountS
lamb
veal
Forequarter, Shank, Shoulder
Shoulder/Forequarter.
Loin, Neck.
• Do use oven mitts when lifting the crockery
bowl containing hot liquids.
When food is cooking in your Kambrook
Essentials Slow Cooker, most moisture
is retained. To allow for this when using
pork
• Do place the removable crockery bowl
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reCIpeS
onto a heat proof place mat when serving
from the crockery bowl at the table.
mild household detergent. Rinse and dry
thoroughly.
frenCH onIon Soup - Serves 16
vegetable Soup - Serves 16
90g butter, optional
4 large carrots, diced
4 litres beef stock
125g butter
6 onions, thickly sliced
2 teaspoons salt
4 tablespoons flour
don’tS
Do not use abrasive cleaners, steel wool, or
metal scouring pads as these can damage the
surfaces.
8 large potatoes, peeled & diced 2 sticks celery, diced
4 large onions, peeled & diced
Salt & pepper to taste
2 tablespoons sugar
½ cup brandy
3 litres chicken or beef stock
1 cup cream
• Do not place removable crockery bowl or
glass lid into or under cold water while still
hot.
1½ cups grated Parmesan cheese
2 tablespoons chopped parsley
Pour stock into Kambrook Essentials Slow Cooker and
set on HIGH. Cook onions slowly in a pan with butter
for 15 minutes. Add salt, sugar and flour, stir well. Add
onion mixture to Kambrook Essentials Slow Cooker.
Cover and cook on LOW for 6-8 hours or HIGH for 3
hours. Add brandy and serve sprinkled with Parmesan
cheese.
The removable crockery bowl and glass lid
are dishwasher safe, however care should be
taken not to chip or crack the crockery bowl
or lid.
Melt butter in a saucepan, add vegetables and cook for
15-20 minutes - stirring occasionally. Place vegetables in
Kambrook Essentials Slow Cooker and add stock and
seasoning. Cover and cook on LOW for 6-8 hours. Just
before serving, stir in cream and parsley.
• Do not use the removable crockery bowl or
glass lid if chipped or cracked.
• Do not operate the Kambrook Essentials
Slow Cooker without the removable
crockery bowl in position.
The housing can be wiped over with a soft,
damp cloth and then dried thoroughly
It is not necessary to cook vegetables in butter before placing
in the Kambrook Essentials Slow Cooker, but it will enhance
the flavour.
SWISS SteaK - Serves 8
2kg round steak, trimmed
Salt & pepper to taste
½ cup flour
CAUTION: DO NOT IMMERSE
HOUSING OR POWER CORD IN WATER
OR ANY OTHER LIQUID AS THIS MAY
CAUSE ELECTROCUTION.
• Do not place a hot removable crockery
bowl onto a wet surface.
2 stalks celery, chopped
2 onions, peeled & chopped
2x425g cans tomatoes
vICHySSoISe - Serves 12
4 carrots, peeled & chopped
1 cup grated Cheddar cheese
2 teaspoons Worcestershire sauce
4 leeks or onions
60g butter
1 extra onion, peeled & chopped
Salt & pepper to taste
4 medium potatoes, peeled & diced 1½ litres chicken stock
• Do not cook with frozen meats or poultry.
Cut steak in to serving size pieces. Toss in flour mixed
with seasonings. Place in Kambrook Essentials Slow
Cooker. Add chopped vegetables and Worcestershire
sauce. Pour tomatoes over meat and vegetables. Cover
and cook on LOW for 7-10 hours or HIGH for 4 hours.
Just before serving, sprinkle with grated cheese.
never
2 cups milk
1 cup cream
1/3 cup sour cream
2 tablespoons chopped
chives
• Place water or other liquids into the base of
the housing Kambrook Essentials Slow
Cooker.
Halve the leeks lengthwise, wash thoroughly to remove
all grit, slice finely. If using onions, peel and slice. Melt
butter in a pan, add leeks or onion and chopped onion
and sauté over low heat until softened but not browned.
Place in Kambrook Essentials Slow Cooker with
seasonings and potatoes. Stir in stock and cover, cook
on LOW for 10-12 hours or HIGH for 3-4 hours. Stir
in milk, allow to cool then puree in a blender or food
processor. Stir in cream, then chill. Serve topped with a
spoonful of sour cream and sprinkle with chives.
• Immerse the housing, cord or plug of the
Kambrook Essentials Slow Cooker. in water.
CHIllI Con Carne - Serves 12
1kg dry red kidney beans
1/3 cup flour
2 teaspoons salt
1x425 can tomatoes
4 cloves garlic
1kg steak, cut into thin strips
2 teaspoons chilli powder
2 large onions, chopped
1 litre water
• Touch hot surfaces with bare hands.
CAUTION: ENSURE REMOVABLE
CROCKERY BOWL IS CORRECTLY
POSITIONED IN THE HOUSING BEFORE
YOU COMMENCE COOKING.
Vichyssoise may also be served hot.
Wash the beans well. Toss the steak in flour mixed
with salt and chilli powder. Place all ingredients in the
Kambrook Essentials Slow Cooker and stir well. Cover
and cook on LOW for 8-9 hours.
Cream of muSHroom Soup - Serves 12
Care and CleanIng
2 tablespoons butter or margarine 750g mushroom, sliced
1 ½ litres chicken stock
Salt & pepper, to taste
2 cups milk
1 large onion chopped
2 cups cream
4 tablespoons flour
Before cleaning, switch the temperature
control dial to OFF and switch off the
Kambrook Essentials Slow Cooker at the
power outlet and then unplug.
CHICKen In a pot - Serves 10-12
4 carrots, sliced
4 stalks celery
1 tspn salt
4 onions, peeled & sliced
2 kg chicken pieces
1 tspn ground black pepper
2 tablespoons chopped parsley
Melt butter in a saucepan and add mushrooms, sauté
lightly. Place mushrooms, chicken stock, onion and
seasoning into Kambrook Essentials Slow Cooker and
stir well. Cover and cook on LOW for 6-10 hours,
or HIGH for 2½ -3 hours. About 30 minutes before
serving, turn to HIGH then stir in cream and milk. Blend
four with a little milk, add some of the hot soup, and
blend until smooth. Stir flour mixture into the soup,
cook until thickened. Serve topped with parsley.
1 cup chicken stock or white wine 1½ tspn dried basil or oregano
Always allow the appliance to cool before
cleaning.
Place half of the carrots, onion and celery in the
bottom of the Kambrook Essentials Slow Cooker.
Add the chicken pieces. Add salt, pepper, liquid
and remaining vegetables. Sprinkle with herbs.
Cover and cook on LOW for 6-8 hours or HIGH
for 4 hours.
To remove stubborn, cooked-on foods in the
removable crockery bowl, soften by filling
with warm, soapy water and allow to soak for
20-30 minutes. Remove by lightly scrubbing
with a soft nylon kitchen brush.
The removable crockery bowl and glass lid
can be washed in hot, soapy water using a
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reCIpeS
reCIpeS
CoQ au vIn - Serves 10-12
beef In red WIne - Serves 12
2kg chicken pieces
10 small onions, sliced
500g mushrooms
Salt & pepper, to taste
2 cups red wine
6 slices bacon, trimmed & diced
8 small onions, peeled & quartered
2 cloves garlic, peeled & crushed
1 teaspoon dried thyme
1 litre chicken stock
Chopped parsley
125g butter
1 cup flour
1 leek, finely chopped
2kg blade or chuck steak, trimmed
2 onions, peeled & finely chopped
2 carrots, peeled & finely chopped
2 cloves garlic, peeled & crushed
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 bouquet garni
Salt & pepper to taste
1x700ml bottle red wine
CHICKen parISIenne - Serves 12
porK & veal pICnIC terrIne - Serves 12-14
12 chicken breasts
Salt & pepper, to taste
1.5 kg pork & veal mince
2 cloves garlic, crushed
½ teaspoon dried thyme
2x60g eggs
½ cup dry sherry or brandy
1 litre water
1 teaspoon paprika
1x440g can sliced mushrooms
1 teaspoon paprika
1 cup dry white wine
2 cups sour cream
2x440ml cans cream of
chicken soup
Salt & pepper, to taste
½ teaspoon ground cloves
Grated rind 1 lemon
2 bay leaves
16 small potatoes,
scrubbed & halved
Lemon slices to garnish
Sprinkle chicken breasts lightly with salt, pepper and
paprika. Place in the Kambrook Essentials Slow Cooker.
Mix together wine, soup, mushrooms and sour cream.
Pour over chicken breast, sprinkle with paprika. Cover
and cook on LOW for 6-8 hours or HIGH for 4-6
hours.
In a large pan, fry the chicken pieces until browned well
on all sides - set aside. Using the same pan brown the
bacon and sliced onions, drain off excess fat and set
aside with chicken. Place the onions, mushrooms and
garlic in the Kambrook Essentials Slow Cooker. Add
the chicken, bacon and sliced onions, salt and pepper to
taste, thyme, potatoes, wine and stock. Cover and cook
on LOW for 7-8 hours or HIGH for 3-4 hours. Serve
garnished with chopped parsley.
Lightly grease a heat proof terrine dish or loaf tin which
will fit into the Kambrook Essentials Slow Cooker.
Combine minced meat, garlic, seasonings, thyme, cloves,
eggs, lemon rind and sherry or brandy, mix well. Spoon
into the terrine dish and smooth out the top, arrange
bay leaves and lemon slices on top. Cover the terrine
dish with a lid or a few layers of foil and secure. Place 1
cup of water in the Kambrook Essentials Slow Cooker
and a small trivet or upturned heat proof saucer. Lower
terrine onto the trivet in the Kambrook Essentials Slow
Cooker, cover with lid and cook on LOW for 8-9 hours,
or HIGH for 5-6 hours. Remove the terrine from the
Kambrook Essentials Slow Cooker, cool with a weight
on top of the terrine then chill. Serve with crusty bread
and spicy chutney.
Cut meat into cubes. Toss in flour mixed with
seasonings. Heat butter in a frypan and brown the
meat quickly over high heat. Place the meat into the
Kambrook Essentials Slow Cooker and add onions, leek,
carrots, garlic, parsley and chives. Add bouquet garni.
Pour red wine into pan used for browning the meat and
bring to boil. Pour heated liquid into the Kambrook
Essentials Slow Cooker, cover and cook on LOW for
6-8 hours or HIGH for 3-4 hours.
Note: if cooking on HIGH, do not add sour cream until the
last 30 minutes of cooking time. Serve with rice or noodles.
beef Curry - Serves 12
meat loaf - Serves 10-12
2 kg blade or chuck steak
1/3 cup curry power (or to taste)
2 large onions, peeled & finely chopped 1 teaspoon salt
2 pieces fresh ginger, grated
2 tablespoons vinegar
2 litres beef stock
½ cup flour
1/3 cup vegetable oil
2 kg lean mince steak
500g sausage mince
2 onions, peeled & diced
2x425g cans tomatoes
2 cups diced bread
4 cloves garlic, peeled & crushed
½ cup tomato sauce
4x60g eggs
CHICKen marengo - Serves 10-12
2 cinnamon sticks
2 strips lemon rind
8 cloves garlic, peeled
& crushed
2kg chicken pieces or drumsticks 2 tablespoons flour
Salt & pepper, to taste
1 tablespoon Worcestershire sauce
4 potatoes, peeled & sliced
Salt & pepper to taste
2 tablespoons butter
2 litres chicken stock
4 large tomatoes, peeled & chopped 24 mushrooms, chopped
2 bouquet garni
2 tablespoons vegetable oil
4 cloves garlic, crushed
1/3 cup brandy
Note: Replenish water in the crockery bowl during the
cooking time if required. Ensure the water does not ingress
into the terrine dish.
Sauce:
Cut steak into 2.5cm cubes, toss in the flour mixed with
the curry powder. Lightly brown the meat in a pan with
the oil, onions, garlic and ginger. Place in the Kambrook
Essentials Slow Cooker and remaining ingredients. Mix
well, cover and cook on LOW for 8-9 hours or HIGH
for 4 hours. Serve with fluffy steamed rice.
1 cup tomato sauce
3 teaspoons dry mustard
½ cup brown sugar
1 teaspoon nutmeg
2 tablespoons chopped
parsley
ratatouIlle - Serves 8-12
8 tomatoes, sliced
6 large zucchini, sliced
1 cup oil
4 onions, peeled & sliced
Salt & pepper to taste
Combine meats, onion, garlic, tomatoes, tomato sauce,
bread, eggs, Worcestershire sauce and seasonings to
taste. Mix well and shape into a loaf. Place sliced potato
into the bottom of the Kambrook Essentials Slow
Cooker and place meat loaf on top. Combine sauce
ingredients and pour sauce over meat loaf. Cover and
cook on LOW for 8-10 hours.
Cut chicken into serving pieces, pat each piece dry and
toss in flour mixed with seasonings. Heat oil and butter
in a pan, add the chicken pieces and cook over medium
heat until golden, turning frequently. Remove from pan,
drain and place in Kambrook Essentials Slow Cooker.
Add the garlic, stock, brandy, tomatoes, mushrooms and
bouquet garni. Cover and cook on LOW for 6-8 hours
or HIGH for 4-6 hours. Serve on a bed of hot rice or
couscous and sprinkle with parsley.
2 medium egg plants, cubed but not peeled
4 cloves garlic, peeled & crushed
4 red capsicum, trimmed & sliced
meatballS In Creamy muSHroom
SauCe - Serves 12
1kg minced beef
2x60g eggs
Salt & pepper, to taste
500g pork mince
¼ cup chopped parsley
3 cups fresh bread crumbs
Place onions in the Kambrook Essentials Slow Cooker
first then add remaining ingredients. Cover and cook on
LOW for 8-9 hours. The vegetables should be soft but
not mushy. Serve Ratatouille hot or cold, as a filling for
crepes and omelettes, as an accompaniment to meats
and poultry, over a bed of rice or couscous or with a hot
dish of pasta.
glaZed Corned beef - Serves 10-12
2 bay leaves
3 strips orange peel
2 litres water
1 large onion, sliced
4 whole cloves
2-2.5 kg corned beef
To thicken the sauce, blend 2 tablespoons flour and 2
tablespoons milk until smooth. Remove the chicken from
the Kambrook Essentials Slow Cooker, stir the flour mixture
into the sauce and cook on HIGH for 10 minutes, stirring
occasionally.
Mushroom Sauce:
2 cups sour cream
½ cup flour
2 teaspoons paprika
2x440g can mushrooms in butter sauce
2 cups beef stock
½ cup sherry
Glaze:
4 tablespoons orange juice
2 tablespoons Dijon mustard
4 tablespoons honey
SCalloped potatoeS - Serves 8
12 slices bacon, trimmed
4 onions, peeled & thinly sliced
Salt, pepper & paprika to taste
2 cups grated Cheddar cheese
IrISH SteW - Serves 12
Place all the mushroom sauce ingredients except sour
cream into Kambrook Essentials Slow Cooker and stir
to combine. Mix all ingredients for meatballs together
in a bowl and shape into walnut size balls. Fry meatballs
in a pan then add to sauce in the Kambrook Essentials
Slow Cooker. Cover and cook on LOW for 6-8 hours
or HIGH for 2-4 hours. Fifteen minutes before serving,
switch to HIGH and stir in the sour cream. Serve with
fluffy rice or couscous.
Place bay leaves, onion, orange peel, cloves and water in
Kambrook Essentials Slow Cooker and mix well. Add
corned beef with the fat side facing upwards. Cover and
cook on LOW for 10-12 hours or HIGH for 5-6 hours
or until tender. Remove meat from the liquid. Score
(cut) the top of the corned beef in crisscross diamond
or triangle shapes. Insert extra cloves into the centre
of each diamond if desired. Place corned beef on a heat
proof platter. Mix all glaze ingredients together until
smooth and blended. Spoon glaze over the corned beef.
Bake in a pre-heated oven at 200ºC for 20-30 minutes,
basting occasionally with glaze. Serve hot or cold.
2kg lamb neck chops
500g onions, peeled & sliced
3 cups water
1 kg potatoes, peeled & sliced
Salt & pepper, to taste
¼ teaspoon dried herbs
2 x 285g cans cream of asparagus or mushroom soup
16-20 medium potatoes, peeled & thinly sliced
2 bay leaves
Trim any excess fat from chops. Place onions, potatoes
then chops into Kambrook Essentials Slow Cooker, then
add remaining ingredients. Cover and cook on LOW for
8-10 hours or HIGH for 4-5 hours. The starch form the
potatoes should make this stew thick and creamy.
Cut bacon into pieces. Place a quarter of the bacon,
potato and onion into the Kambrook Essentials Slow
Cooker. Sprinkle with salt, pepper and paprika, then
grated cheese, repeat this procedure three more times
until all of the potatoes are used. Gently pour the
undiluted soup over the top. Sprinkle with paprika,
cover and cook on LOW for 9-10 hours, or HIGH for
10
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reCIpeS
noteS
5-6 hours.
baKed appleS - Serves 12
baKed potatoeS
1 cup dried fruits
2 teaspoons cinnamon
1 litre water
½ cup brown sugar
80 g butter
2 tablespoons sugar
Perfect for the barbecue or when cooking for a crowd.
Fill the Kambrook Essentials Slow Cooker with like
sized scrubbed and buttered potatoes - the Kambrook
Essentials Slow Cooker will hold approximately 18-20
potatoes. Sprinkle with seasoned salt, cover and cook
on LOW for 8-10 hours. To serve drizzle over sour
cream and sprinkle with chopped chives or parsley
- serve directly in the bowl to the table.
12 small Granny Smith apples, washed & cored
Mix together the dried fruits, brown sugar, cinnamon
and butter. Fill the centre of each apple with the dried
fruit mixture and place in the Kambrook Essentials Slow
Cooker. Combine water and sugar and pour into the
Kambrook Essentials Slow Cooker, cover and cook on
LOW for 8 hours. Serve warm with custard, cream or
ice-cream.
old faSHIoned Sago puddIng
Serves 12
1 cup sago
2 cups milk
2 cups sugar
2 cups fresh bread crumbs
1 tablespoon bicarbonate of soda 2x60g eggs
2 litres water
2 cups sultanas
2 tablespoons melted butter
poaCHed pearS In red WIne
Serves 12-14
1 litre dry red wine
2 cups brown sugar
12-14 medium pears, peeled & stems removed
Peel from 1 lemon, cut in strips.
Soak sago in milk overnight. Add remaining ingredients
and mix thoroughly. Place mixture into a heat proof
pudding bowl or casserole dish that fits in the
Kambrook Essentials Slow Cooker. Cover the bowl
or dish with foil and secure around the edges. Place
a small trivet or upturned heat proof saucer into the
Kambrook Essentials Slow Cooker and add 2 litres of
water. Place the pudding bowl onto the trivet. Cover
and cook on HIGH for 5-6 hours. Serve hot or warm
with thickened cream and a sprinkle of cinnamon or
nutmeg.
Put wine and sugar in the Kambrook Essentials Slow
Cooker. Cover and cook on HIGH until the sugar is
dissolved. Place the pears into the Kambrook Essentials
Slow Cooker, turn the pears to coat in the wine
mixture. Add the lemon peel, cover and cook on LOW
for 4-6 hours, turning occasionally or basting with
the wine mixture. Serve pears drizzled with the wine
mixture.
bread & butter puddIng
Note: Replenish water in the crockery bowl during the
cooking time if required. Ensure the water does not ingress
into the pudding bowl.
Serves 12
8 slices bread, buttered
½ cup sugar
1 cup mixed dried fruit
4x60g eggs
rICe CuStard - Serves 12-14
5 cups milk
2 teaspoons vanilla essence
1 litre water
3 cups rice
2 litres boiling water
2 cups sugar
1 teaspoon vanilla essence
Nutmeg to taste
6 x 60g eggs
1½ litres milk
60 g butter
1 cup raisins
Layer half of the bread slices, buttered side up, in a
greased heat proof dish which will fit in the Kambrook
Essentials Slow Cooker. Add a layer of fruit and sugar
over the bread and continue the layers until all bread is
used. Lightly beat the eggs, milk and vanilla together,
gently pour over the bread. Allow to stand for 30
minutes. Cover dish with foil and secure. Add 1 litre of
water and a small trivet, or upturned heat proof saucer
to the Kambrook Essentials Slow Cooker. Place pudding
onto the trivet cover and cook on HIGH for 4-5 hours.
Serve with whipped cream and a sprinkle of cinnamon.
Wash rice thoroughly under cold running water. Cook
in boiling water for 20 minutes. Drain well and put into
a greased heat proof pudding bowl or dish that will fit
in the Kambrook Essentials Slow Cooker. Beat eggs
with sugar, add remaining ingredients then stir into the
rice. Cover bowl with foil and secure. Add 1 litre of
water and a small trivet or upturned heat proof saucer
into the Kambrook Essentials Slow Cooker. Place rice
custard in the bowl onto the trivet. Cover with lid and
cook on LOW for 7-9 hours. Serve warm.
Note: Replenish water in the crockery bowl during the
cooking time if required. Ensure the water does not ingress
into the pudding bowl or dish.
Note: Replenish water in the crockery bowl during the
cooking time if required. Ensure the water does not ingress
into the pudding bowl or dish.
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