Can sliced peaches 200g 400g | Morphy Richards 48720 specs

48720 Rev2 15/8/08 10:31 Page 8

Caribbean chicken

	2.5 litres	4.5 litres

Vegetable oil	2 tbsp	3 tbsp

Onion, chopped	2 small	2 large

Celery, chopped	2 sticks	4 sticks

Carrots, sliced	2	3

Mushrooms, sliced	250g	500g

Red pepper, de-seeded and sliced
	1	2

Chicken joints, skinned	4	8

Can sliced peaches	200g	400g

Can pineapple chunks
	400g	400g

Cornflour	5 tbsp	10 tbsp

Paprika	1 tsp	3 tsp

Soy sauce	1 tbsp	3 tbsp

Worcestershire sauce	1 tbsp	3 tbsp

Malt/wine vinegar	4 tbsp	8 tbsp

Boiling water	1/2 litre	1 litre

Salt and freshly ground black pepper

Method

Fry onions, celery, carrot, mushrooms and pepper in a pan. Add chicken joints and fry until browned all over. Drain peaches and pineapple, reserving juice, and add them to the pan. To make the sauce, blend cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning, boiling water and pour into pan. Bring the sauce to the boil, stirring continuously. Transfer all ingredients to the ceramic pot and place the pot into the base unit. Cover with the lid and cook for approximately 5-7 hours.

Chicken in white wine sauce

	2.5 litres	4.5 litres

Chicken joints, skinned
	4	8

Butter	30g	75g

Onion, finely chopped
	1 large	2 large

Mushrooms, sliced	125g	250g

Cornflour	2 tbsp	3 tbsp

Dry white wine	500ml	1 litre

Mixed herbs	1tsp	3 tsp

Salt and freshly ground black pepper

Egg yolks	2	2

Double cream	5 tbsp	9 tbsp

Method

Place the chicken joints and butter in a pan and gently fry until all the juices are sealed in. Add the onion and fry until softened but not browned. Add the mushrooms and cook for a minute on low heat. Blend the cornflour with a little of the wine. Pour the remaining wine into the pot with the blended cornflour, mixed herbs and seasoning. Bring to the boil, stirring continuously until thickened. Transfer all ingredients to the ceramic pot, place in the base of the slow cooker and place the lid on the slow cooker. Cook for approximately 5-8 hours. Just before serving, beat together the egg yolk and cream. Beat in a few tablespoons of hot sauce, mix well together. Pour this mixture into the ceramic pot and stir until the sauce thickens.

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48720 specifications

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