Kambrook KSC700 manual Chicken Marengo, Irish Stew, Coq Au Vin, Beef Curry

Chicken Marengo

Serves 4-6

2kg chicken pieces or drumsticks 2 tablespoons/20g flour

Salt and pepper, to taste

2 tablespoons/40ml vegetable oil

2 tablespoons/40g butter

3 cloves garlic, minced

6 cups/1 ½ litres chicken stock

½cup/125ml white wine

3 large tomatoes, diced

16 mushrooms, sliced

2 tablespoons finely chopped parsley

½cup black olives, to serve

1.Cut chicken into serving pieces, pat each piece dry and toss in flour mixed with seasonings.

2.Place the removable cooking pot onto a stovetop and turn to a medium heat. Heat oil and butter, add the chicken pieces and cook until golden.

3.Add the garlic, stock, wine, tomatoes and mushrooms, stir well until combined, cover with lid.

4.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.

5.Serve on a bed of steamed potatoes and sprinkle with parsley and olives.

Irish Stew

Serves 4-6

2kg lamb neck chops

3 medium onions, diced

1 ¼ kg potatoes, peeled and sliced Salt and pepper, to taste

4 cups/1 litres water

1 teaspoon mixed herbs

3 bay leaves

1.Trim any excess fat from chops. Place all ingredients into the removable cooking pot. 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.

Coq Au Vin

Serves 4-6

1/3 cup/84ml olive oil 2kg chicken pieces

5 slices bacon, trimmed and diced

6 small onions, diced

6 small onions, peeled and quartered

400g mushrooms, sliced

1 cloves garlic, minced Salt and pepper, to taste

2 teaspoons dried thyme

12 baby potatoes, halved

1 ½ cups/375ml red wine

5 cups/1¼ litres chicken stock Finely chopped parsley

1.Place the removable cooking pot onto a stovetop and turn to a medium heat. Heat oil and lightly fry the chicken until golden brown and crisp. Drain chicken on paper towel and set aside to cool.

2.Add the bacon and sliced onions to the pan and cook until browned, drain off excess fat and set aside with chicken.

3.Place all remaining ingredients, except parsley, into the removable cooking pot, stir well until combined and cover with lid.

4.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.

5.Serve garnished with chopped parsley.

Beef Curry

Serves 4-6

2kg blade or chuck steak, 2.5cm cubes ½ cup/75g flour

1/3 cup/84ml vegetable oil 2 large onions, diced

6 cloves garlic, minced

1 small pieces fresh ginger, peeled and grated

1 teaspoon ground chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

1 teaspoon salt

1 tablespoons vinegar

1 x 425g cans whole tomatoes

2 strips lemon rind

6 cups/1 ½ litres beef stock

1.Toss the meat in the flour.

2.Place the removable cooking pot onto a stovetop and turn to a medium heat. Heat oil and seal the cubed steak. Add onions, garlic and ginger to the pot, cook for 5 minutes then place into the removable cooking pot with remaining ingredients, stir well until combined 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.

4.Serve with fluffy steamed rice.

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