14
Method:
1Remove the core and skin from the pineapple and then
chop into bitesize pieces, approximately 15-20mm
cubes.
2Place all ingredients into the Cooking Pot and stir with
a wooden spoon. Cover with the Glass Lid, select High
setting and Auto Stir and cook for 3 hours.
3Remove the cinnamon stick and serve warm or cold
with fresh cream or ice cream.
Ingredients:
3.5L 6.5L
•750g 1500g Pineapple
•50g 100g Stem ginger pieces,
finely chopped
•4 tbsp 8 tbsp Stem ginger syrup
•35g 70g Light brown soft sugar
•½ 1 Cinnamon stick
•75ml 200ml Water
Pineapple and Ginger Compote
Method:
1Heat the oil in the Frying Pan on the hob over medium
heat and gently sauté the onion and garlic for a couple
of minutes, stirring occasionally with a wooden spoon.
2Add the diced carrots and sweet potatoes and cook for
about 3 minutes, stirring occasionally. Then add the ras
el hanout paste and stir for a minute.
3Add the remaining ingredients to the Frying Pan and
stir well. Transfer the Cooking Pot to the Base Unit,
cover with the Lid, select High setting and Auto Stir
and cook for 4 hours. If preferred cook for 6 hours on
Medium or 8 hours on Low.
4T
o serve, remove the cinnamon, sprinkle with chopped
mint, a squeeze of lemon and accompany with
couscous or bulgur wheat.
•Note: If preferred you can add the chickpeas 30
minutes before the end of cooking.
•For a change harissa paste works well instead of Ras
el hanout. Use the same quantity of paste.
Ingredients:
3.5L 6.5L
•1 tbsp 1½ tbsp Olive oil
•100g 150g Onion, finely
chopped
•2 3 Cloves garlic,
crushed
•150g 225g Carrot, small dice
•300g 450g Sweet potatoes,
small dice
•2 heaped tbsp 3 heaped tbsp Ras el hanout paste
•12g 18g Fresh ginger,
finely grated
•2 tbsp 3 tbsp Tomato puree
•400g 600g Canned chickpeas,
rinsed and drained
•75g 100g Dried apricots,
quartered
•450ml 625ml Vegetable stock
•1 2 Cinnamon sticks
Garnish:
Chopped mint, lemon
Moroccan Vegetable Tagine
Dessert - Auto Stir Recipe
Use the stem ginger preserved in syrup.
If liked replace some or all of the water with rum.
