Kambrook KSC650 manual Recipes, Meatballs In Creamy Mushroom Sauce, Chicken Parisienne

RECIPES

MEATBALLS IN CREAMY MUSHROOM SAUCE

Serves 8-10

Mushroom Sauce

3 x 440g cans mushrooms in butter sauce

3 cups/750ml beef stock ½ cup/75g flour

¾cup/190ml sherry 2 teaspoons paprika 2 cups sour cream

Meatballs

2kg minced beef

500g pork mince

2 x 60g eggs

¼ cup chopped parsley Salt and pepper, to taste

3 cups fresh breadcrumbs

Place all the mushroom sauce ingredients except sour cream into the removable crockery bowl and stir to combine. Mix all ingredients for meatballs together in a bowl and shape into walnut size balls. Fry meatballs in a pan then add to sauce in 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. At 15 minutes before serving, switch to HIGH setting and stir in the sour cream. Serve with fluffy rice or couscous.

CHICKEN PARISIENNE

Serves 8-10

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

2 cups/500ml dry white wine

3 x 440ml cans cream of chicken soup

2 x 440g can sliced mushrooms, drained 1½ cups sour cream

1 teaspoon paprika, extra

Sprinkle chicken breasts lightly with salt, pepper and paprika. Place into the removable crockery bowl. Mix together wine, soup, mushrooms and sour cream. Pour over chicken breasts, sprinkle with paprika. 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: if cooking on HIGH, do not add sour cream until the last 30 minutes of cooking time. Serve with rice or noodles.

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

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