Kambrook KSC110 manual Chicken in a Pot, Beef in Red Wine

Chicken in a Pot

Serves 10–12

4 carrots, sliced

4 onions, peeled & sliced

4 stalks celery

2 kg chicken pieces

1 teaspoon salt

1 teaspoon ground black pepper

1 cup chicken stock or white wine

11⁄2 teaspoon dried basil or oregano

1.Place half of the carrots, onion and celery in the bottom of the Slow Cooker.

2.Add the chicken pieces.

3.Add salt, pepper, liquid and remaining vegetables. Sprinkle with herbs.

4.Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.

Beef in Red Wine

Serves 12

2 kg blade or chuck steak, trimmed

1 cup flour

Salt & pepper to taste 125g butter

2 onions, peeled & finely chopped

1 leek, finely chopped

2 carrots, peeled & finely chopped

2 cloves garlic, peeled & crushed

2 tablespoons chopped parsley

2 tablespoons chopped chives

2 bouquet garni

1 x 700ml bottle red wine

1.Cut meat into cubes. Toss in flour mixed with seasonings. Heat butter in a frypan and brown the meat quickly over high heat.

2.Place the meat into the Slow Cooker and add onions, leek, carrots, garlic, parsley and chives. Add bouquet garni.

3.Pour red wine into pan used for browning the meat and bring to boil.

4.Pour heated liquid into the Slow Cooker, cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

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