9
Lift from the cookpot, 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.
stuffed mackerel
1 tomato, skinned, deseeded, and chopped 2 mackerel fillets
½ cooking apple, peeled, cored and chopped 2 tsp lemon juice
½ slice of bread, crumbled chopped parsley to taste
Lay the mackerel out, skin side down, season and sprinkle with lemon juice. Mix the other
ingredients, and spread thickly over the mackerel. Roll up from head to tail, and secure with a
cocktail stick or thread. Butter baking parchment and the bottom of the cookpot, put the
parchment in the cookpot and the fish on the parchment. Cook for the time shown.
Portuguese haddock
25g (1oz) butter 1 small onion, very thinly sliced
2 haddock or cod steaks or fillets 1 bay leaf
298g (10½oz) can condensed cream of tomato soup
salt and pepper to taste
Butter the bottom of the cookpot. Lay the onion on the butter, then the fish and bay leaf.
Season. Boil the tomato soup in a pan, stirring well, and pour over the fish. Cook for the time
shown. Remove the bay leaf before serving.
meat
Slow cooking tenderises cheaper cuts, and reduces shrinkage and evaporation, retaining flavour
and nutritive value. The size and shape of the joint, its quality, and the proportion of lean, fat
and bone, all affect cooking times. When testing a dish to see if it’s cooked, don’t forget that
root vegetables usually take longer to cook. Thaw frozen meat completely before cooking.
Recipe times are given only as a guide. Where a different cut of meat is used cooking times may
need to be adjusted. Avoid meat with a high proportion of fat, or trim the excess fat. Small joints,
up to 800g (1½lb), can be cooked, depending on shape and fit. The meat mustn’t force the lid up.
1 Season the meat, then brown on all sides in a frying pan.
2 Transfer to the cookpot and cook at 2 for the time shown.
3 Pork joints with rind may be grilled for 10 minutes to crisp.
4 If possible, turn joints once during cooking, to ensure even tenderness.
joint weight setting time
beef, lamb, pork 500-800 (1-1½lb) 2 5-7 hours
beef and vegetable casserole with dumplings
450g (1lb) stewing beef (shin/shoulder/chuck) 2 tbsp flour
1 tbsp cooking oil 1 small onions, sliced
275ml (½pt) beef stock 1 carrot, thinly sliced
salt and pepper to taste
Cut the meat in cubes and toss in seasoned flour. Heat the oil in a pan and brown the meat.
Transfer to the cookpot. Fry the onions lightly in the pan. Stir in the remaining flour, gradually
add the stock and carrots. Bring to the boil, transfer to the cookpot, and cook.
dumplings
25g (1oz) self-raising flour ¼ tsp salt
12g (½oz) shredded suet 1 tbsp chopped parsley
5 tsp cold water
Make the dumplings by mixing flour, salt, suet and parsley. Add water and mix to a soft dough.
Shape into 4 balls. Add to the casserole and cook at 2 for 45 minutes with the lid on.
set hours
1 2-4
set hours
1 2-3
2
set mins
2 45
set hours
1 7-10
2 4-6
(84 pages)
(8 pages)
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