Kambrook KSC650 manual Chicken in a POT Chicken Marengo, Beef in RED Wine

RECIPES

CHICKEN IN A POT	CHICKEN MARENGO
Serves 8-10	Serves 8-10
4 carrots, peeled and sliced	2½kg chicken pieces or drumsticks
4 onions, peeled and sliced	3 tablespoons flour
4 stalks celery	Salt and pepper, to taste
2½kg chicken pieces	3 tablespoons/60ml vegetable oil
1 teaspoon salt	3 tablespoons/60g butter
1 teaspoon ground black pepper	4 cloves garlic, peeled and crushed
2½ cups/625ml chicken stock or white wine	8 cups/2 litres chicken stock
2 teaspoons dried basil or oregano	½ cup/125ml brandy
Place half of the carrots, onion and celery	4 large tomatoes, peeled and chopped
	20 mushrooms, chopped
into the removable crockery bowl. Add the
chicken pieces, salt, pepper, liquid and remaining	2 bouquet garni
vegetables. Sprinkle with herbs. Cover with	3 tablespoons finely chopped parsley
lid and cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours or AUTO setting for	Cut chicken into serving pieces, pat each piece
4-5 hours.	dry and toss in flour mixed with seasonings.
BEEF IN RED WINE	Heat oil and butter in a pan, add the chicken
	pieces and cook over medium heat until golden,
Serves 8-10	turning frequently. Remove from pan, drain and
2½ kg blade or chuck steak, trimmed	place into the removable crockery bowl. Add the
	garlic, stock, brandy, tomatoes, mushrooms and
1 cup/150g flour
	bouquet garni. Cover with lid and cook on LOW
Salt and pepper, to taste
	setting for 6-8 hours or HIGH setting for 3-4
2½ tablespoons/50g butter	hours or AUTO setting for 4-5 hours. Serve on
2 onions, peeled and finely chopped	a bed of hot rice or couscous and sprinkle with
	parsley.
1 leek, trimmed, washed and finely chopped
	NOTE: To thicken the sauce, blend 1½ tablespoons
2 carrots, peeled and finely chopped
	flour and 1½ tablespoons milk until smooth. Remove
2 cloves garlic, peeled and crushed
	the chicken from the removable crockery bowl, stir
2 tablespoons chopped parsley
	the flour mixture into the sauce and cook on HIGH
2 tablespoons chopped chives	setting for 10 minutes, stirring occasionally.
2 bouquet garni
1 x 700ml bottle red wine

Cut meat into cubes. Toss in flour mixed with seasonings. Heat butter in a frypan and brown the meat quickly over high heat. Place the meat into the removable crockery bowl and add onions, leek, carrots, garlic, parsley, chives and bouquet garni. Pour red wine into pan used for browning the meat and bring to boil. Pour heated liquid into the removable crockery bowl, cover with lid and cook on LOW setting for 6-8 hours or HIGH setting for 3-4 hours or AUTO setting for 4-5 hours.

NOTE: All recipes use Australian Standard measuring cups and spoons.

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KSC650_IB_FA.indd 11 4/3/09 3:43:38 PM