Meatballs in Creamy Mushroom, Chicken Parisienne

Meatballs in Creamy Mushroom

Serves 4-6

Mushroom Sauce

3 x 440g cans mushrooms in butter sauce

2 cups/750ml beef stock ¼ cup/40g flour

½cup/125ml sherry

1 teaspoons paprika

1 ½ cups sour cream

Meatballs

1.5kg minced beef

400g pork mince

2 x 60g eggs, lightly whisked

¼cup parsley, chopped Salt and pepper, to taste

2 ½ cups/315g fresh breadcrumbs 1/3 cup/84ml olive oil

2 tablespoons/40g butter

1.Mix all ingredients for meatballs together in a bowl and shape into tablespoon sized balls. Place the removable cooking pot onto a stovetop and turn to a medium heat. Heat oil and butter and lightly fry meatballs. Set aside.

2.Place all the mushroom sauce ingredients except sour cream into the removable cooking pot and stir well until combined, add meatballs and cover with lid.

3.Place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 6-8 hours or ‘HIGH’ setting for 3-4 hours or ‘AUTO’ setting for 4-5 hours. At 15 minutes before serving, switch to HIGH setting and stir in the sour cream.

4.Serve with spaghetti or penne pasta.

Chicken Parisienne

Serves 4-6

8 chicken breast fillets Salt and pepper, to taste 2 teaspoons paprika

2 tablespoons/40g olive oil

1 tablespoons/20g butter

1 ½ cups/375ml dry white wine

2 x 440ml cans cream of chicken soup

2 x 440g can sliced mushrooms, drained

1 cups sour cream

1.Sprinkle chicken breasts lightly with salt, pepper and paprika. Place the removable cooking pot onto a stovetop and turn to a medium heat. Heat oil and butter and lightly fry the chicken pieces.

2.Mix together wine, soup, mushrooms and sour cream. Pour over chicken breasts, sprinkle with paprika and cover with lid.

3.Place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 6-8 hours or ‘HIGH’ setting for 3-4 hours or ‘AUTO’ setting for 4-5

4.Serve with steamed seasonal vegetables.

NOTE: If cooking on HIGH, do not add sour cream until the last 30 minutes of cooking time.

Glazed Corned beef

Serves 4-6

2 bay leaves

1 large onion, sliced

2 strips orange peel

6 cups/1 ½ litres water

2 kg corned beef

10 whole cloves

Glaze

½ cup orange juice

½ cup/190g honey

2 tablespoons dijon mustard

1.Place bay leaves, onion, orange peel and water into the removable cooking pot and mix well. Add corned beef with the fat side facing upwards and cover with lid.

2.Place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 6-8 hours or ‘HIGH’ setting for 3-4 hours or ‘AUTO’ setting for 4-5 hours or until tender.

3.Remove meat from the liquid. Score (cut) the top of the corned beef

in criss-cross diamond or triangle shapes. Insert cloves into the centre of each diamond if desired. Place corned beef on an oven proof platter. Mix the glaze ingredients together until smooth then spoon over the corned beef. Bake in a preheated oven at 200ºC for 20-30 minutes, basting occasionally with glaze.

4.Serve hot or cold.

KSC700 specifications

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