Kambrook KSC 100 manual Beef in RED Wine, Chicken Marengo, Irish Stew

BEEF IN RED WINE

Serves 12

2 kg blade or chuck steak, trimmed

1 cup flour

Salt & pepper to taste 125g butter

2 onions, peeled & finely chopped

1 leek, finely chopped

2 carrots, peeled & finely chopped

2 cloves garlic, peeled & crushed

2 tablespoons chopped parsley

2 tablespoons chopped chives

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 Slow Cooker and add onions, leek, carrots, garlic, parsley and chives. Add bouquet garni. Pour red wine into pan used for browning the meat and bring to boil. Pour heated liquid into the Slow Cooker, cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

CHICKEN MARENGO

2 kg chicken pieces or drumsticks

2 tablespoons flour Salt & pepper to taste

2 tablespoons vegetable oil

2 tablespoons butter

4 cloves garlic, crushed

2 litres chicken stock

1⁄3 cup brandy

4 large tomatoes, peeled & chopped

24mushrooms, chopped

2bouquet garni

2tablespoons chopped parsley

Cut chicken into serving pieces, pat each piece dry and toss in flour mixed with seasonings. Heat oil and butter in a pan, add the chicken pieces and cook over medium heat until golden, turning frequently. Remove from pan, drain and place in Slow Cooker. Add the garlic, stock, brandy, tomatoes, mushrooms and bouquet garni. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours. Serve on a bed of hot rice or couscous and sprinkle with parsley.

To thicken the sauce, blend 2 tablespoons flour and 2 tablespoons milk until smooth. Remove the chicken from the Slow Cooker, stir the flour mixture into the sauce and cook on HIGH for 10 minutes, stirring occasionally.

IRISH STEW

Serves 12

2kg lamb neck chops

1 kg potatoes, peeled & sliced

500g onions, peeled & sliced Salt & pepper, to taste

3 cups water

1⁄2 teaspoon dried herbs

2 bay leaves

Trim any excess fat from chops. Place onions, potatoes then chops into Slow Cooker, then add remaining ingredients. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours. The starch form the potatoes should make this stew thick and creamy.

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