Kambrook KSC 100 manual Chicken Parisienne, Meat Loaf, Glazed Corned Beef

CHICKEN PARISIENNE

Serves 12

12 chicken breasts Salt & pepper, to taste 1 teaspoon paprika

1 cup dry white wine

2 x 440ml cans cream of chicken soup

1 x 440g can sliced mushrooms

2 cups sour cream

1 teaspoon paprika, extra

Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in the Slow Cooker. Mix together wine, soup, mushrooms and sour cream. Pour over chicken breast, sprinkle with paprika. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.

Note, if cooking on HIGH, do not add sour cream until the last 30 minutes of cooking time. Serve with rice or noodles.

MEAT LOAF

Serves 10–12

2 kg lean mince steak

500g sausage mince

2 onions, peeled & diced

4 cloves garlic, peeled & crushed

2 x 425g cans tomatoes

1⁄2 cup tomato sauce

2 cups diced bread

4 x 60g eggs

1tablespoon Worcestershire sauce Salt & pepper, to taste

4potatoes, peeled & sliced

Sauce:

1 cup tomato sauce

1⁄2 cup brown sugar

3 teaspoons dry mustard

1 teaspoon nutmeg

Combine meats, onion, garlic, tomatoes, tomato sauce, bread, eggs,Worcestershire sauce and seasonings to taste. Mix well and shape into a loaf. Place sliced potato into the bottom of the Slow Cooker and place meat loaf on top. Combine sauce ingredients and pour sauce over meat loaf. Cover and cook on LOW for 8–10 hours.

GLAZED CORNED BEEF

Serves 10–12

2 bay leaves

1 large onion, sliced

3 strips orange peel

4 whole cloves

2 litres water

2–2.5 kg corned beef

Glaze:

4 tablespoons orange juice

4 tablespoons honey

2 tablespoons Dijon mustard

Place bay leaves, onion, orange peel, cloves and water in Slow Cooker and mix well. Add corned beef with the fat side facing upwards. Cover and cook on LOW for 10–12 hours or HIGH for 5–6 hours or until tender. Remove meat from the liquid. Score (cut) the top of the corned beef in criss-cross diamond or triangle shapes. Insert extra cloves into the centre of each diamond if desired. Place corned beef on a heatproof platter. Mix all glaze ingredients together until smooth and blended. Spoon glaze over the corned beef. Bake in a preheated oven at 200oC for 20–30 minutes, basting occasionally with glaze. Serve hot or cold.

14