Express Crock: Quick And Easy Recipes For Every …...Breakfast Hard Boiled Eggs Prep: 10 mins Cook:...

Express Crock: Quick And Easy Recipes For Every Occasion

IntroductionThe Crock-Pot® brand is once again making cooking easy withthis latest series of perfect, one-pot meals. Celebrate the power ofpressure cooking with time-saving recipes from celebrated foodinfluencers, ranging from breakfast and appetisers to entrées anddesserts. These great tasting dishes are all made in the Crock-Pot®Express Crock Multi-Cooker 5.7L, which offers the ability to cookmeals up to 70% faster than traditional cooking, making mealtimeeasier than ever before.

Table of C ontentsBREAKFAST2. Apple Cinnamon Oatmeal Bowls with Pecans and Maple Syrup

3. Hard Boiled Eggs

4. Breakfast Tacos

5. Banana Walnut French Toast

6. Bacon, Mushroom, Spinach and Cheese Fritatta

APPETISERS & LIGHT BITES8. Hommus

9. Carnitas Sliders with Chipotle Sour Cream

10. Sweet and Spicy Cranberry Butter

11. Barbecue Buffalo Hot Wings

SOUPS & SIDES

13. Creamy Corn Chowder with Bacon

14. Loaded Mashed Potatoes

15. Split Pea Soup with Ham

16. Pot Roast Soup

MAINS

18. Orange Chicken

19. Lamb Casserole with Baby Potatoes

20. Beef Stroganoff

21. Vegetable Biryani

22. Cranberry Sauce Pulled Pork

23. Beer Chicken Jambalya

24. Thai Peanut Chicken Noodles

25. Lemon Dill Chicken and Potatoes

26. Sticky Barbecue Spareribs

27. Chicken Coconut Korma

DESSERTS

29. Nutella Cheesecake

30. Mexican Chocolate Lava Cake

31. Baked Apples with Cinnamon and Brown Sugar

32. Steam Vanilla Cake

33. Pumpkin Cheesecake

B R E A K FA S T

B r e a k f a s t

A p p l e C i n n a m o n O a t m e a l B o w l s w i t h Pe c a n s a n d M a p l e S y r u p

Prep: 5 minsCook: 10 mins

6 servings

INGREDIENTS

◊ 1 ½ cups steel cut oats

◊ 4 ½ cups apple cider or water

◊ 1 tsp cinnamon

◊ ½ tsp salt

◊ 1 large apple, peeled and cored

FOR SERVING

◊ ½ cup roughly chopped pecans, toasted

◊ Maple syrup

◊ Additional apple slices

1. Lightly grease the bowl of the Crock-Pot® Express Crock Multi-Cooker with non-stick cooking spray.

2. Add the steel cut oats, apple cider or water, cinnamon, salt and grated apple.

3. Secure lid, making sure vent is in the “Seal” position.

4. Press MULTIGRAIN or set the pressure to HIGH and adjust time to 10 minutes.

5. Once time is up, allow the pressure cooker to naturally release for 15 minutes.

6. Then manually release the rest of the pressure and carefully open the lid.

7. Top with pecans, maple syrup and apple slices.

vegetarian

2

gluten-free

B r e a k f a s t

H a r d B o i l e d E g g s


6 servings

INGREDIENTS

◊ 1 cup water

◊ 1 dozen large eggs

◊ 2 cups ice

◊ Water

1. Add the steaming rack to the bottom of the Crock-Pot® Express Crock Multi-Cooker. Pour in water.

2. Set the eggs in a single layer on top of the steaming rack. The eggs can fit snugly but do not stack the eggs. Make sure there are no cracks in the eggs before adding to the pressure cooker.

3. Put on the lid, lock it and turn the vent to closed. Press the STEAM button, set the time to 3 minutes, set the pressure to HIGH and press START/STOP.

4. Wait 5 minutes for the machine to build pressure and then the cooking time will begin. After 3 minutes the machine will beep. Open the vent to release the pressure and open the lid.

5. Fill a large bowl with the ice and top with water. Remove the eggs from the pressure cooker and add to the bowl of ice water.

6. Let the eggs cool in the water. If the ice melts, add more to keep the water cold.

7. Once the eggs are cool, peel them to use in a salad or store them in the fridge for up to a week by keeping them in the shell or peeled in an airtight container.

vegetarian gluten-free

3

B r e a k f a s t

B r e a k f a s t Ta c o s


12 servings

INGREDIENTS

◊ 3 bacon rashers

◊ 10 large eggs

◊ ½ cup milk

◊ ½ tsp black pepper

◊ ½ red onion, diced

◊ ½ green capsicum, diced

◊ 2 cloves garlic, finely grated

◊ 1 jalapeño, deseeded, finely chopped

◊ 1 tomato, diced

◊ 1 cup cheddar cheese, grated

◊ 12 small corn or flour tortillas, warmed

◊ Salsa

◊ Hot sauce

◊ Guacamole or avocado

◊ Sour cream

◊ Fresh coriander

1. Place the steaming rack and 2 cups of water into the Crockpot.

2. Grease a 20cm heat-resistant bowl or pudding basin (ceramic, glass or stainless steel)

3. Press BROWN/SEAR, START/STOP, preheat. Add bacon and brown, set aside.

4. In a bowl whisk eggs and milk, salt and pepper. Add onion, capsicum, garlic, jalapeño, tomato and bacon. Stir. Pour into the greased cooking vessel.

Sprinkle the cheese on top. Cover tightly with foil.

5. Make a foil sling with 40cm aluminium foil folded into three. Place the bowl in the middle of the sling and carefully lift the sling with bowl into the Crock-Pot® Express Crock Multi-Cooker. Place on top of the steaming rack.

6. Secure the lid on top of the multi-cooker, make sure it’s set to “Seal.” Press BEANS/ CHILI on the Crock-Pot® Express Crock Multi-Cooker, set the pressure to HIGH and set the timer for 40 minutes.

7. Once the cooking time has finished, allow a natural pressure release time of 2 minutes.

8. Open the Crock-Pot® Express Crock Multi-Cooker and use the foil sling to remove the eggs. Remove the foil from the bowl of eggs and use a fork to scramble up the eggs.

9. Spoon into warm tortillas and serve with the optional toppings of your choice.


4

OPTIONAL TOPPINGS

B r e a k f a s t

B a n a n a Wa l n u t F r e n c h To a s t


6 servings

INGREDIENTS

◊ 4 eggs

◊ ¾ cup milk

◊ 3 tbsp maple syrup

◊ 1 tsp vanilla

◊ ½ tsp cinnamon

◊ ¼ tsp salt

◊ 5 cups French bread, cubed

◊ 1 large banana, sliced

◊ ½ cup walnuts, roughly chopped

FOR SERVING

◊ Extra banana, maple syrup and walnuts

1. In a bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Set aside.

2. Grease with oil spray a 20cm oven proof container. Place 1 cup of bread on the bottom of the container. Top with half the banana and half the walnuts. Layer with 2 cups of bread and the rest of the banana and walnuts. Top with the rest of the bread.

3. Pour the egg mixture over the French toast and press the bread down to make sure everything is covered.

4. Cover the bowl and let it sit in the fridge overnight if you are prepping it ahead, or you can cook now.

5. Place steaming rack and 1 ½ cups water in the Crock-Pot® Express Crock Multi-Cooker.

6. Make a foil sling with 40cm aluminium foil folded into three. Place the container in the middle of the sling and carefully lift the sling and container into the Crock-Pot® Express Crock Multi-Cooker on top of the steaming rack.

7. Close and lock the lid and make sure steam valve is closed. Press DESSERT and increase the time to 30 minutes and set the pressure to HIGH. Press START/STOP.

8. Once cooking has finished, allow a natural pressure release time of 2 minutes, before opening lid.

9. Top with fresh banana slices, walnuts and maple syrup.


5

B r e a k f a s t

B a c o n , M u s h r o o m , S p i n a c h a n d C h e e s e F r i t t a t a


5- 6 servings

INGREDIENTS

◊ 1 cup bacon chopped

◊ 1 cup mushrooms sliced

◊ 2 cups baby spinach

◊ 8 large eggs

◊ ¼ cup milk

◊ 1 tsp salt

◊ ½ tsp fresh ground pepper

◊ ½ cup cheddar cheese grated

1. Place the steaming rack inside the pot with 2 cups of water.

2. Make a foil sling with 40cm aluminium foil folded into three.

3. Spray a 20cm springform pan with cooking oil. Place the springform pan in the centre of the sling.

4. Beat the eggs with the milk, salt and pepper in a medium sized bowl.

5. Place half the mushroom and spinach mixture into the spring form pan, with half the cheese. Pour the egg mixture over. Then add the remaining mushroom mixture and top with the remaining cheese.

6. Use the sling to carefully lower it into the multi-cooker.

7. Cover the lid, making sure it is in the “Seal” position. Press MEAT/STEW and set pressure to HIGH. Adjust time to 20 minutes and press START/STOP. Once cooking is complete, allow the pressure to release for about 10 minutes. Then use a wooden spoon to flick the pressure valve to the “Release” position. Open the multi-cooker and grab the foil sling to remove the springform pan from the crockpot.

8. Release the sides of the spring form pan and slide the frittata onto a plate. Serve immediately


6

A P P E T I S E R SA N D

L I G H T B I T E S

A p p e t i s e r s & L i g h t B i t e s

H o m m u s


8 cups

INGREDIENTS

◊ 6 cups water

◊ 2 cups dried chickpeas

◊ 1 cup olive oil

◊ 3 cloves garlic, peeled

◊ ¼ cup tahini

◊ ½ cup water

◊ Juice of 2 lemons

◊ Salt and freshly ground black pepper, to taste

1. Place chickpeas and water in the cooking pot. Secure the lid. Ensure the steam release valve is in the seal (closed) position.

2. Press BEANS/CHILI, adjust the time to 45 minutes. Press START/ STOP.

3. Once cooking has completed, and the pressure has released, set aside to cool. Drain.

4. Place all remaining ingredients in food processor and process to form a smooth paste. Season to taste with salt and pepper.

5. Store in a clean, covered container in the refrigerator for up to one week.


8

C a r n i t a s S l i d e r s w i t h C h i p o t l e S o u r C r e a m

Prep: 10 minsCook: 2 hrs

6 servings

INGREDIENTS

◊ 2 kg pork shoulder, cut into cubes

◊ 1 ½ tsp salt

◊ 350ml stout beer

◊ 100 g tomato paste

◊ 1 tsp cumin

◊ 1 tsp garlic powder

◊ 1 tsp onion powder

◊ 2 tsp chili powder

◊ ½ tsp cayenne powder

◊ ½ tsp smoked paprika

◊ 1 cup sour cream

◊ 1 tbsp chipotle sauce

◊ 24 slider buns

◊ Juice from 1 large lime

◊ Chopped coriander

1. In a small bowl stir together 1 teaspoon of salt, beer, tomato paste, lime juice, cumin, garlic powder, onion powder, chilli powder, cayenne and smoked paprika. Coat the pork.

2. Place the pork in the Crock-Pot® Express Crock Multi-Cooker, add the lid. Make sure the lid to is locked but the steam valve is open to “Release” position. Press MEAT/STEW adjust time to 2 hours and press START/STOP.

3. Carefully open the vent on top to release the pressure. When the pressure is released the lid will unlock and you can open the lid. Remove the inner bowl of the Express Crock, pouring off the liquid. Leave a small amount, about 2 tablespoons and place the bowl back in the Express Crock.

4. Turn the multi-cooker to the BROWN/SAUTÉ setting on HIGH. Shred the pork in the cooker with two forks while the pot heats up. Press meat firmly down with a wooden spoon into a firm even layer.

5. Cook for 5-8 minutes, stir and press again into a firm even layer.

6. Once the remaining liquid is gone and there are pieces of meat that have been caramelized, remove from the pot and add to a serving bowl. Toss with the remaining ½ tsp salt.

7. Stir together the sour cream and chipotle sauce.

8. Add the carnitas to the slider buns, top with sour cream and sprinkle with coriander.



9

S w e e t a n d S p i c y C r a n b e r r y B u t t e r


12 servings

INGREDIENTS

◊ 170 g frozen cranberries

◊ 1 cup brown sugar

◊ 1 whole cinnamon stick

◊ 1 jalapeño

◊ 1 orange

◊ 1 cup water

1. Slice the jalapeño lengthwise. Using a vegetable peeler, remove the outer orange zest from the orange and set aside. Peel the orange and discard white peel.

2. Add the orange zest, orange segments, cranberries, brown sugar, cinnamon stick, jalapeño halves and water to the Crock-Pot® Express Crock Multi-Cooker.

3. Close lid and steam valve. Press DESSERT, adjust time to 10 minutes. Press START/ STOP. When finished cooking, allow a natural pressure release time of 2 minutes, before opening lid.

4. Remove the cinnamon stick and jalapeño and discard. Using a blender, purée cranberry mixture until smooth.

5. Pour mixture back into the Express Crock, press BROWN/SAUTÉ, adjust temperature to LOW , press START/STOP, cook with lid off for 20 -30 minutes, until reduced and thickened. Stir occasionally.

6. Allow mixture to cool and pour into clean jars and seal with lids. Refrigerate. Keeps for 2-3 weeks.



10

B a r b e q u e B u f f a l o Wi n g s


INGREDIENTS

◊ 1.5 kg chicken wingettes

◊ ½ cup chicken stock

◊ 60g salted butter

◊ 1 garlic clove, finely grated

◊ 1 cup barbeque sauce

◊ 1⁄4 cup buffalo sauce

◊ 1⁄2 tsp chili powder

◊ 1⁄4 tsp onion powder

◊ 1⁄4 tsp pepper

◊ Garnish with chopped chives

◊ Ranch or blue cheese

FOR SERVING

1. Press the BROWN/SAUTÉ button on the Crock-Pot® Express Crock Multi-Cooker. When the device is hot, brown the chicken wingettes on both sides in batches.

2. Add the chicken stock, butter and garlic on top of the chicken.

3. Secure the lid. Press the POULTRY function, set the pressure to HIGH and set the time for 15 minutes. Be sure the steam release valve is in the “Seal” position. Press START/STOP.

4. When the cooking time is complete, release the pressure by flipping the pressure knob. When the pressure has been released, open the lid and drain most of the stock off the wings, leaving about a ¼ of stock on the bottom of the Express Crock under the wingettes.

5. In a small bowl combine the barbecue sauce, buffalo sauce, chili powder, onion powder and pepper. Pour over the wings in the Express Crock and stir.

6 servings vegetarian gluten-free


11

S O U P SA N D

S I D E S

S o u p s & S i d e s

C r e a m y Co r n C h o w d e r w i t h B a c o n


5- 6 servings

◊ 4 slices bacon, chopped

◊ 1 brown onion, diced

◊ 3 cloves garlic, finely grated

◊ 4 red potatoes, diced

◊ 500g frozen corn

◊ 4 cups vegetable stock

◊ 1 tsp dried thyme

◊ Salt and ground black pepper

◊ ¾ cup thickened cream

◊ 2 tbsp flour

◊ 2 tbsp fresh chives, chopped

INGREDIENTS 1. Set the Crock-Pot® Express Crock Multi-Cooker to the BROWN/SAUTÉ setting. Pre heat, add bacon and cook for about 6 minutes. Transfer to a paper towel-lined plate.

2. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook for 1 more minute. Stir in bacon, potatoes, corn, stock, thyme, salt and pepper.

3. Secure the lid, ensure the steam release valve is in the seal (closed) position, press MEAT/STEW adjust time to 10 minutes and press START/STOP. Once cooking is finished, allow a natural pressure release time of 2 minutes.

4. Stir in cream and flour, press SAUTÉ/BROWN and cook for 1min stirring occasionally

5. Ladle into serving bowls and top with fresh chives.


13


Lo a d e d M a s h e d Po t a t o e s


5- 6 servings

INGREDIENTS

◊ 1.8 kg potatoes, peeled

◊ 3 cups water

◊ 2 bacon rashers, diced

◊ 50g butter

◊ ¾ cup milk

◊ 150g sour cream

◊ 2 tbsp garlic powder (optional)

◊ 1 tsp freshly ground black pepper

◊ 2 spring onions sliced

◊ 1 cup cheddar cheese, grated

1. Add peeled potatoes and water to the Crock-Pot® Express Crock Multi-Cooker.

2. Secure the lid, ensure the steam release valve is in the seal (closed) position, press STEAM adjust pressure to HIGH and adjust time to 8 minutes (an additional 2 minutes for larger potatoes) and press START/STOP.

3. Once cooking has finished, allow a natural pressure release time of 1 minute.

4. Remove potatoes from the pot and drain water.

5. Press BROWN/SAUTÉ and START/STOP button.

6. Add diced bacon and cook until bacon is crisp and browned.

7. Add the cooked potatoes back into the pot, using a potato masher to mash the potatoes and mix all ingredients until they reach the desired consistency.


14


S p l i t Pe a a n d H a m s o u p


10 servings

INGREDIENTS

◊ 3 tbsp butter


◊ 2 cloves garlic, chopped

◊ ¼ tsp pepper

◊ 1 bay leaf

◊ 3 cups ham, diced

◊ 3 carrots, diced

◊ 2 stalks celery, diced

◊ 500 g dried green split peas, sorted, rinsed and drained

◊ 6 cups chicken stock

1. Press BROWN/SAUTÉ setting on the Crock-Pot® Express Crock Multi-Cooker and press the START/STOP button. Pre heat add the butter, onion, pepper and garlic. Sauté for 2-3 minutes or until onions are softened, stirring often to prevent burning. Select the START/STOP function.

2. Add the bay leaf, ham, carrots, celery and split peas, stir. Cover with the chicken stock and stir again until well blended.

3. Put on the lid and turn it to the locked position, set the steam valve to “Seal”. Select the MEAT/STEW function, and adjust the time to 15 minutes. Press START/STOP. Allow to naturally release for 10 minutes. Release any remaining pressure with the steam valve. Remove the lid, stir and remove the bay leaf. Serve hot.


15


Po t R o a s t S o u p


4-6 servings

INGREDIENTS

◊ 1 kg chuck roast, cubed

◊ ½ tsp salt

◊ ½ tsp black pepper

◊ 2 tbsp olive oil

◊ 1 brown onion, chopped

◊ 3 carrots, peeled and chopped

◊ 1 green capsicum, chopped

◊ 2 stalks celery, chopped

◊ 4 cloves garlic, chopped

◊ 1⁄3 cup farro or barley

◊ 4 cups beef stock

◊ ¼ cup tomato paste

◊ 1 tsp dried thyme

1. Press BROWN/SAUTÉ, START/STOP. Preheat, add oil, preheat. Add beef in batches and brown. Set aside.

2. Add the veggies to the Express Crock and cook for 2-3 minutes.

3. Add the browned beef, farro and stock to the Express Crock. Secure the lid making sure the steam vent is in the ‘seal’ position.

4. Select MEAT/STEW function and adjust time to 20 mins. Press START/STOP.

5. Once cooking has finished, allow a natural pressure release time of 5 minutes.


16

M A I N S

M a i n s

O r a n g e C h i c k e n


4 servings

◊ 800g chicken breasts cut into bite-size pieces

◊ 1 cup freshly squeezed orange juice

◊ 1 tbsp soy sauce

◊ 3 tbsp tomato sauce

◊ 2 tbsp brown sugar

◊ 1-2 tsp sriracha sauce

◊ ½ tsp salt

◊ ¼ tsp black pepper

◊ 2 tsp cornflour

◊ 1 tbsp water

◊ rice

◊ spring onions, sliced

◊ dried chilli flakes (optional)

INGREDIENTS

FOR SERVING

1. Place the chicken thighs in the Crock-Pot® Express Crock Multi-Cooker.

2. In a small bowl, whisk together orange juice, soy sauce, tomato sauce, brown sugar, sriracha, salt and pepper. Pour over the chicken. Place the lid on the Crock-Pot® Express Crock Multi-Cooker; make sure it is locked and that steam valve is closed. Press POULTRY and adjust temp to LOW and adjust time to 15 mins then press START/STOP.

3. Once cooking has finished, allow a natural pressure release time of 5 minutes Press START/STOP.

4. In a small bowl, whisk together cornflour and water. Stir this into the chicken mixture; press BROWN/SAUTÉ, START/STOP and cook for 1-2 minutes, until the sauce has thickened.

5. Serve over rice with green onions and dried chilli flakes on top.


18

M a i n s

L a m b C a s s e r o l e w i t h B a b y Po t a t o e s

Prep: 25 MinutesCook: 1 Hour

4 servings

◊ 3.5 kg boneless lamb leg diced

◊ 2 tbsp olive oil

◊ 1 pinch salt and black pepper


◊ 1 400 g can crushed tomatoes

◊ 1 tsp paprika

◊ 1 tbsp garlic, minced

◊ 2 bay leaves

◊ ½ tsp salt

◊ ¼ tsp black pepper

◊ ½ cup red wine

◊ 1 400g tin cannelloni beans

◊ 500g baby potatoes, whole or sliced in half

◊ Fresh parsley for garnishing

INGREDIENTS 1. Season the lamb with salt and black pepper.

2. Press BROWN/SAUTÉ, START/STOP. Pre heat add oil and pre heat, brown lamb in batches and set aside

3. Add onion, and sauté for 3 – 4 mins. Add tomatoes, paprika, salt and pepper, garlic, bay leaves, wine, potatoes and return lamb.

4. Secure the lid making sure the steam vent is in the ‘seal’ position. Select MEAT/ STEW function and adjust time to 1 hour. Press START/STOP.


6. Mix through beans and serve into bowls.

7. Garnish with fresh chopped parsley.


19

M a i n s

B e e f S t r o g a n o f f


6 servings

◊ 2 Tbs olive oil

◊ 1 kg beef sirloin steak cut into thin strips

◊ 1⁄4 tsp salt

◊ 1⁄4 tsp freshly ground black pepper

◊ 1 brown onion diced

◊ 200 g button mushrooms sliced

◊ 4 cloves garlic finely chopped

◊ 1 Tbs paprika

◊ 1/4 tsp cayenne powder

◊ 3 Tbs flour

◊ 3 cups beef stock

◊ 2 tsp Worcestershire sauce

◊ 350 g dried Fusilli

◊ 200 g sour cream

◊ 2 Tbs fresh parsley, chopped

INGREDIENTS 1. Set the Crock-Pot® Express Crock Multi-Cooker to the BROWN/SAUTÉ setting.

2. Season the beef with salt and pepper. Heat olive oil in the Crock-Pot® Express Crock Multi-Cooker. Add half of the beef and cook until browned, about 3 minutes, stirring often. Set aside and repeat with remaining beef.

3. Add the onion, mushrooms, garlic, paprika and optional cayenne powder. Cook, stir ring until tender and browned, about 3 minutes. Whisk in flour and cook for 1 minute.

4. Add beef stock, Worcestershire sauce, fusilli and browned beef. Close the lid and steam valve. Press MEAT/STEW, set pressure to HIGH, and set time for 11 minutes (or to the pasta packet instructions on how long to cook the pasta for). Press START/STOP.

5. When finished cooking, turn the release valve to open to quickly release the pressure.

6. Remove lid and stir in the sour cream. Season with salt and pepper to taste. Serve immediately and sprinkle with parsley.


20

M a i n s

Ve g e t a b l e B i r y a n i


4-6 servings

◊ 2 Tbs olive oil

◊ 2 Tbs raisins

◊ 2 Tbs cashews

◊ 1 red onion, half chopped & half sliced

◊ 1 whole cinnamon stick

◊ 2-3 whole cardamom pods

◊ 1⁄2 tsp whole cloves

◊ 1⁄4 tsp cumin seeds

◊ 1 tsp garam masala

◊ 1 cup of basmati rice

◊ 2 carrots chopped

◊ 1 cup cauliflower florets

◊ 1 cup of frozen edamame beans peeled and defrosted

◊ 1⁄4 cup coriander, chopped

◊ 3 cups water

1. Press BROWN/SAUTÉ pre heat, add oil. Pre heat then add raisins and cashews. Sauté for approximately 30 seconds - 1 minute or until the raisins puff up. Fish out the puffed raisins and golden cashews and set aside.

2. In the same pot, add sliced onion. Cook until brown and crispy, remove onto paper towel.

3. Add cinnamon stick, cloves, cumin seeds and cardamom to the pot, cook for 1 min, add chopped onion. Cook until golden, 8-10 minutes. Add salt and garam masala and stir.

4. Add rice, carrots, cauliflower and water. Close the lid and place the steam vent on the lock position. Press RICE/RISOTTO, pressure on LOW and adjust time to 8 minutes.


6. Add edamame beans and mix, serve and garnish with raisins, cashews, onion and coriander. Serve hot with raita.

INGREDIENTS


21

M a i n s

C r a n b e r r y S a u c e P u l l e d Po r k

Prep: 20 minsCook: 2 hours

4-6 servings

◊ 1.5 kg pork neck diced

◊ 275g jar cranberry sauce

◊ 1 cup ginger beer

◊ 2 tsp fresh rosemary chopped

◊ 2 tsp fresh sage chopped

◊ 1⁄2 cup barbecue sauce

◊ Season with sea salt and freshly cracked black pepper

1. Add cubed pork, cranberry sauce, cranberries, ginger beer, rosemary, sage, salt, and black pepper to the Crock-Pot® Express Crock Multi-Cooker. Stir to combine.

2. Put on the lid, lock it and turn the vent to closed so the cooker can build pressure.

3. Press the MEAT/STEW button, adjust the time to 2 hours and press START/STOP. It will take about 10 minutes for the Express Crock to build pressure and then the time will start to count down.

4. Carefully open the vent on the top to release the pressure. When the pressure is released the lid will unlock and you can open the lid.

5. Shred the meat in the pot with 2 forks. Stir in the barbecue sauce.

6. Serve warm on buns, over rice or over noodles.

INGREDIENTS


22

M a i n s

B e e r C h i c k e n J a m b a l a y a


6-8 servings

◊ 1 Tbs olive oil

◊ 2 red capsicum, diced


◊ 1 celery stick, diced

◊ 250 g chorizo sausage, sliced

◊ 500 g chicken thighs, chopped

◊ 2 cups chicken stock

◊ 350 ml pale lager beer

◊ 400g tin diced tomatoes,

◊ 1 Tbs cajun seasoning blend

◊ 1⁄4 - 1⁄2 tsp cayenne pepper

◊ 2 tsp paprika


◊ 1⁄2 tsp salt

◊ 1 tsp black pepper

◊ 1 1⁄2 cups uncooked long grain white rice

◊ 1⁄4 cup parsley, chopped

1. Press BROWN/SAUTÉ on the Crock-Pot® Express Crock Multi-Cooker and set pres sure to HIGH. Add the oil, pre heat. Add capsicum, onions and celery. Cook until the vegetables have softened.

2. Stir in the sausage and chicken, cooking until the chicken has turned white on the outside. Stir in the remaining ingredients, reserving the parsley for garnish.

3. Put on the lid, turning to the locked position. Make sure the steam release valve is in the “Seal” position.

4. Press the RICE/RISOTTO setting and set pressure to HIGH for 8 minutes. The Express Crock will take about 10 minutes to heat up and build pressure. Once the 8 minutes have finished, turn the steam release valve to open. Allow the steam to release before opening the Express Crock.

5. Ladle into bowls, top with parsley.

INGREDIENTS


23

M a i n s

T h a i Pe a n u t C h i c k e n N o o d l e s


4 servings

◊ 700 g chicken breasts

◊ 1 cup Thai peanut sauce


◊ 250 g rice noodles, cooked

◊ 1 carrot, grated

◊ 2 green onions, sliced

◊ ¼ cup peanuts, chopped

INGREDIENTS

FOR SERVING

1. Add the chicken, Thai peanut sauce and chicken stock to the Crock-Pot® Express Crock Multi-Cooker.

2. Place the lid on the multi-cooker and make sure the steam release valve is set to “Seal”.

3. Press POULTRY and then press START/STOP.


5. Remove the chicken from the Express Crock and add the cooked rice noodles to the stock.

6. Shred the chicken with two forks and return to crockpot. Mix with noodles and stock.

7. Serve immediately topped with carrot, spring onions and chopped peanuts.


24

M a i n s

Le m o n D i l l C h i c k e n a n d Po t a t o e s


4 servings

◊ 60 g butter, melted

◊ 1 cup chicken stock

◊ ¼ cup freshly squeezed lemon juice

◊ 2 Tbs cornflour

◊ 2 garlic cloves, finely grated

◊ 2 Tbs fresh dill, chopped

◊ Season with sea salt and freshly cracked pepper

◊ 1 kg white potatoes sliced 2 cm thick

◊ 4 chicken breasts

INGREDIENTS 1. In a small bowl add the melted butter, chicken stock, lemon juice, cornflour, garlic, dill, salt and pepper. Stir until combined. Set aside.

2. Add the potatoes to the Crock-Pot Express® Crock Multi-Cooker. Add the chicken breasts over the potatoes.

3. Pour the lemon dill sauce over the potatoes and chicken.

4. Secure the lid. Press POULTRY, set the pressure to HIGH and set the time for 15 minutes. Be sure the steam release valve is in the “Seal” position. Press START/STOP.

5. When the cooking time is complete, and the pressure has been released serve the chicken and potatoes with the sauce drizzled over.


25

M a i n s

S t i c k y B a r b e q u e S p a r e r i b s

Prep: 2 hrsCook: 20 mins

4-6 servings

◊ 1 kg pork ribs

◊ 1/3 cup brown sugar

◊ 2 tsp paprika

◊ 2 tsp chili powder


◊ 2 tsp salt

◊ 2 tsp black pepper

◊ 1 cup barbeque sauce

INGREDIENTS 1. In a large bowl, place ribs, sugar, paprika, chilli powder, garlic powder, salt, pepper and coat ribs. Cover and refrigerate for at least 4 hours or up to 2 days.

2. Press BROWN/SAUTÉ, adjust time to 10 mins, press START/STOP. Brown ribs in batches and set aside. Press START/STOP. Coat ribs with BBQ sauce.

3. Place steaming rack and ½ cup water into unit, adding ribs and pouring any excess BBQ sauce. Secure the lid making sure the steam vent is in the ‘seal’ position. Press MEAT, adjusting time to 20 mins. Press START/STOP.


5. Serve.

6. Optional, pre heat oven grill or BBQ. Add ribs and cook for about 5 mins then serve.


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M a i n s

C h i c k e n Co c o n u t K o r m a


6-8 servings

◊ 2 Tbs olive oil

◊ 1.5kg chicken thigh, cut into 5 cm pieces

◊ 1 brown onion, sliced

◊ 4 garlic cloves, finely grated

◊ 5cm ginger, finely grated

◊ 1 sweet potato (650g), peeled and cut into 5cm pieces

◊ 1 red capsicum, diced

◊ 1 Tbs garam masala

◊ 1 tsp turmeric

◊ 1 tsp salt

◊ 400ml coconut milk


◊ 2 Tbs tomato paste

◊ 1 cup Greek yogurt

◊ 1 cup frozen peas

INGREDIENTS

FOR SERVING

1. Press the Crock-Pot® Express Crock Multi Cooker BROWN/SAUTÉ button. Adjust time to 20 mins, press START/STOP. Allow to PRE HEAT. Add one tablespoon oil, pre heat. Add chicken in batches, season with salt and brown. Remove and set aside.

2. Add remaining oil, preheat, add onions, and sauté for about 4 mins. Add garlic, ginger and sauté for 1 min. Add sweet potato, capsicum, garam masala, turmeric and salt, coconut milk, stock, tomato paste and browned chicken. Stir. Press START/STOP.

3. Secure the lid making sure the steam vent is in the ‘seal’ position

4. Select POULTRY function and adjust time to 15 mins, press START/STOP.


6. Stir in Greek yoghurt and peas.

7. Serve with rice and garnish with coriander leaves.


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◊ Long grain rice

◊ Garnish with fresh coriander leaves

D E S S E R T S

D e s s e r t

N u t e l l a C h e e s e c a k e


CRUST

◊ 250g chocolate biscuits

◊ 100g unsalted butter, melted

FILLING

◊ 250 g cream cheese softened

◊ 2/3 cup thickened cream

◊ 2/3 cup caster sugar

◊ 400g jar Nutella

◊ 2 large eggs

◊ 1 tsp pure vanilla extract

◊ 1⁄2 tsp salt

CHOCOLATE GANACHE

◊ 400g jar Nutella

◊ 1⁄2 cup thickened cream, warmed

INGREDIENTS


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CRUST1. Grease and line a 20cm spring form cake tin, with parchment paper.

2. Place the steaming rack and 1 ½ cups water in the ® Express Crock Multi-Cooker

3. In a blender, blend chocolate biscuits into crumbs add melted butter.

4. Place crumb mixture into a 20 cm spring form pan that has been wrapped on the outside with aluminium foil.

5. Press cookie crumb mixture with the back of a spoon until tightly packed, place in refrigerator.

FILLING1. In a large mixing bowl, whip together the softened cream cheese, heavy whipping cream and sugar until light and fluffy.

2. Add in the Nutella, eggs, vanilla and salt and continue to mix until well combined.

3. Pour cheesecake mixture over the crust in the springform pan.

4. Make a sling by folding a 40 cm long piece of foil over about 3 times lengthwise Set the tin onto the centre of the sling, lift and set into the pressure cooker. Fold down the edges of the foil to allow room for the lid.

5. Cover and seal the lid, making sure the pressure valve on top is in the closed position. Press the DESSERT button and adjust time to 45 minutes, press the START/STOP button.

6. Once cooking has finished, allow a natural pressure release time of 5 minutes. Remove the lid. Carefully remove the sling with spring form tin. Allow to chill completely in the refrigerator for several hours.

CHOCOLATE GANACHE1. Place heavy whipping cream in a microwave safe bowl and heat for 45-60 seconds until warm.

2. Add the Nutella to the warmed whipping cream and stir until smooth.

3. Pour glaze evenly over the top of the chilled cheesecake.

4. Place cheesecake back into refrigerator and chill for 30-45 minutes to allow the ganache to set before serving.

D e s s e r t

M e x i c a n C h o c o l a t e L a v a C a k e


◊ 200g dark chocolate, chopped

◊ 125g butter, unsalted

◊ ½ tsp instant coffee powder

◊ 1 tsp vanilla extract

◊ 1 tsp ground cinnamon

◊ ¼ tsp salt

◊ pinch cayenne pepper

◊ ½ cup caster sugar

◊ 3 tbsp plain flour

◊ 1 tsp cocoa powder

◊ 3 large eggs, whisked

◊ Serve with icing sugar

INGREDIENTS 1. Place the chocolate and butter in a microwave safe bowl. Microwave chocolate and butter in 30 second increments until completely melted.

2. Add the instant coffee powder, vanilla extract, cinnamon, salt, and cayenne to the melted chocolate and stir until the dry ingredients are absorbed completely.

3. Place sugar, flour and cocoa powder in a bowl. Add the eggs and mix together. Pour the chocolate into the mixture and stir. Divide the chocolate batter inside the ramekins.

4. Place the steaming rack and 1 ½ cups water inside the Crock-Pot® Express Crock Multi-Cooker. Place the ramekins on the steaming rack.

5. Cover and seal the lid, making sure the pressure valve on top is in the closed position. Press the DESSERT button and adjust the pressure to HIGH. Make sure the button is set on 15 minutes and press the START/STOP button.

6. Once the cooking is complete, carefully flick the pressure valve to the “Open” position.

7. Remove each ramekin from the pot. Let sit on a cooling rack for 1 minute, then place a small dessert plate upside down on the top of the ramekin. Then invert the plate and remove the ramekin. Repeat with the remaining cakes, dust with powdered sugar, and serve immediately.


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D e s s e r t

B a k e d A p p l e s w i t h C i n n a m o n a n d B r o w n S u g a r


3 servings

◊ 4 large red apples cored

◊ 1 cup apple juice

◊ 1 cinnamon stick

◊ ½ cup brown sugar

◊ 1 pinch of nutmeg


◊ 1 pinch of ground cloves

◊ ¼ cup pecans, chopped

◊ 2 tbsp butter, cut into 4 cubes

◊ ¼ cup granola

FOR SERVING

◊ Vanilla ice cream

INGREDIENTS 1. Add the steaming rack, apple juice and cinnamon stick to the Crock-Pot® Express Crock Multi-Cooker

2. In a bowl, combine the brown sugar, nutmeg, cinnamon, cloves and chopped pecans. Mix well.

3. Fill each apple with the sugar mixture and put one cube of butter on top.

4. Sprinkle some granola on top of each apple.

5. Place the apples into the Express Crock making sure the apples are sitting on the steaming rack.

6. Press the STEAM setting and cook on LOW for 3 minutes. Press START/STOP.

7. Once cooking has finished, allow a natural pressure release time of 5 minutes. Remove the lid. Carefully remove the apples.

8. Serve with vanilla ice cream and dust with icing sugar


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D e s s e r t

S t e a m Va n i l l a C a k e

Prep: 10 MinutesCook: 1 hr 40 mins

8 servings

◊ ¾ cup caster sugar

◊ 125g butter

◊ ¼ cup plain flour

◊ 1 cup SR Flour

◊ 1/3 cup milk

◊ 2 eggs

◊ 1 tsp vanilla essence

FOR SERVING

◊ Icing sugar

◊ Fresh mint

INGREDIENTS 1. Grease and line a 20cm spring form cake tin.

2. Place the steaming rack and 1 ½ cups water in the ®Express Crock Multi-Cooker.

3. In a bowl add all ingredients, beat with an electric mixer until combined then turn speed up high and beat for 2 mins until pale in colour.

4. Place into spring form tin. Cover the springform tin with aluminum foil

5. Fold a 30 cm long piece of foil over about 3 times lengthwise to create a sling. Set the tin onto the center of the sling, lift and set into the pressure cooker. Fold down the edges of the foil to allow room for the lid.

6. Put on the lid making sure it is in the lock position. Set the valve to the “Seal” position. Press the DESSERT button, adjust the pressure to HIGH, and set the time to 1 ½ hours. Press START/STOP.

7. Once the unit has finished cooking, allow the unit to have a natural pressure release of 5 minutes.

8. Carefully remove the sling an tin out and allow to cool.

9. Once cool, dust with icing sugar and garnish with sprigs of fresh mint.

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gluten-freevegetarian

D e s s e r t

P u m p k i n C h e e s e c a k e


◊ 300g pumpkin, peeled and chopped

◊ 400g ginger biscuits

◊ 100g butter, melted

◊ 500g cream cheese, softened

◊ 1 cup caster sugar


◊ 1 tsp ground ginger

◊ ½ tsp nutmeg

◊ ½ tsp allspice

◊ ½ tsp ground cloves

◊ 2 Tbs plain flour

◊ 2 Tbs thickened cream

◊ 2 eggs, lightly beaten

◊ 1 tsp vanilla extract

◊ Optional, whipped cream and cinnamon

INGREDIENTS 1. Place steaming rack and 1 cup water in Crock-Pot® Express Crock Multi-Cooker.

2. Add pumpkin on top of steaming rack. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press STEAM adjust time for 5 mins. Press START/STOP.

3. Once cooking has finished, allow a natural pressure release time of 2 minutes. Remove Pumpkin into a bowl and mash.

4. Remove steaming rack and clean unit.

5. Grease and line a 20cm spring form tin with parchment paper.

6. Add ginger biscuits to a food processor and pulse until fine crumbs are formed. Add butter, a little at a time, pulsing after each addition until butter is evenly mixed into the crumbs. Spread evenly into springform pan. Firmly press the crumbs into the pan to form a crust, starting in the centre, working toward the edges and bringing a little up the sides of the pan.

7. Using an electric mixer, beat the cream cheese and sugar until smooth. Add the pumpkin, spices, flour and cream, beat until well blended. Add the vanilla and eggs, beat until combined. Pour into the crust. Cover tin with aluminium foil.

8. Add 2 cups water to the Crock-Pot® Express Crock Multi-Cooker. Place the steaming rack into the pressure cooker.

9. Fold a 30 cm long piece of foil over about 3 times lengthwise to create a sling. Set the pan onto the centre of the sling, lift and set into the pressure cooker. Folddown the edges of the foil to allow room for the lid.

10. Put on the lid making sure it is in the lock position. Set the valve to the “Seal” position. Press the DESSERT button, adjust the pressure to HIGH, and set the time to20 minutes. Press START/STOP.

11. Once finished cooking, a natural pressure release time of 5 minutes. Remove the lid. Carefully remove the cheesecake from the pressure cooker. Allow to cool for at least an hour.

12. Refrigerate 4-6 hours or overnight. Top with piped whipped cream and a sprinkle of cinnamon.

6-8 servings vegetarian gluten-free

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