chicken and tarragon casserole
15g/1⁄2 oz butter 1 tbsp/15ml oil
4 chicken breasts
1 onion finely chopped 150ml/5 fl oz dry white wine 150ml/5 fl oz hot chicken stock 4 sprigs tarragon
50ml/2 fl oz double cream salt and pepper
1 tbsp/15ml cornflour (approx.)
Heat the butter and oil in a frying pan. Add the chicken pieces and brown on both sides. Transfer the chicken to the cooking pot. Fry the onion and place in the cooking pot with the wine, stock, 2 sprigs of tarragon and seasoning. Cover with the lid and cook on High for approximately 3 hours or Low for approximately 6 hours. At the end of the cooking time, remove the chicken pieces and keep warm. Mix the cornflour with some water to form a smooth paste and add to the curry cooker with the cream, stir well. Return the chicken pieces to the cooking bowl, replace the lid and allow to cook for additional time until the mixture thickens. At completion, finely chop the remaining tarragon and add to the cooking pot. Serve immediately.
baked apples
3 Cooking apples (choose ones of a suitable size to fit inside the cooking pot)
75g/21⁄2 oz mixed dried fruit 2.5ml/1⁄2 level tsp cinnamon 25g/1oz soft brown sugar 75ml/21⁄2 fl oz cold water
Wash and core the apples, then using a sharp knife make a slit in the skin around the middle of each one. Place the apples in the cooking pot. Combine the fruit, cinnamon and sugar then fill the centre of each apple with the mixture. Add the water and put the lid in position. Cook on Low for approximately
rice pudding
75g/3oz short grain or pudding rice 50g/2oz caster sugar
1 litre/13⁄4 pts milk 25g/1oz butter ground nutmeg
Place the rice, sugar and milk into the cooking pot and stir well. Top with shavings of butter and sprinkle with nutmeg. Put the lid in position and cook on High for approximately 3 hours or Low for
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