Poultry

48790 MUK Rev1 1/5/08 15:55 Page 7

Vegetable soup

	2.5 litres

Butter	30g

Mixed vegetables, e.g. potato, onion, carrot, parsnips, celery, leek, tomato

	1.25kg

Flour	30g

Stock	1100ml

Salt and freshly ground black pepper

Mixed herbs	1tsp

Method

Peel, wash and cube or slice all the vegetables. Melt butter in a pan and gently fry the vegetables for 2-3 minutes. Add the hot stock. Stir well and bring to the boil. Season to taste and add mixed herbs. Transfer all ingredients to the crock pot and place pot in the slow cooker base. Cover with the lid and cook for approximately 5 1/2 - 7 1/2 hours. Cool and liquidise the soup and then reheat in a pan on the hob. Thicken it with the flour.

Chicken paprika

	2.5 litres

Chicken portions	4

Butter	30g

Seasoned flour	50g

Onions, chopped	3 large

Carrots peeled and sliced
	4

Green pepper, de-seeded and chopped

	1

Paprika	1tsp

Tomato puree	1tsp

Chicken stock	500ml

Salt and freshly ground black pepper

Method

Clean, wipe and dry chicken, coat in seasoned flour. Using a pan, fry the chicken in the butter until brown all over. Add onions and carrots and fry until soft. Add pepper, paprika, tomato puree, and the remaining flour, stir well. Gradually mix in the chicken stock. Bring to the boil and season. Transfer all ingredients to the crock pot and place in the base unit. Cover with the lid and cook for approximately 3 1/2 - 6 1/2 hours.