Morphy Richards 48720 manual Celery, thinly sliced

48720 Rev2 15/8/08 10:31 Page 9

Chicken and mushroom casserole

	2.5 litres	4.5 litres
Chicken quarters	4	8
Butter	30g	75g
Flour	2 tbsp	3 tbsp
Onions, finely chopped
	1 large	2 large
Celery, thinly sliced	3 sticks	3 sticks
Mushrooms, thinly sliced
	250g	500g
Clove of garlic, crushed
	1	2
Chicken stock	375ml	1 litre
Salt and freshly ground black pepper
Cream (optional)	4 tbsp	7 tbsp

Method

Toss the chicken in the flour, place in a pan and fry in the butter until golden brown on all sides. Add the onion and celery and gently fry until softened but not browned. Add the mushrooms and garlic and stir in the stock. Bring to the boil and season. Transfer all ingredients to the ceramic pot and place the pot in the base unit. Place the lid on the slow cooker. Ensure that the chicken and vegetables are immersed. Cook for approximately 5-7 hours. Before serving, stir in the cream.

Fricasse of Turkey

	2.5 litres	4.5 litres
Turkey portions	4	8
Onions, finely chopped
	1 large	2 large
Butter	30g	75g
Mushrooms, sliced	125g	225g
Bouquet garni	1	1
Sliver of zest of lemon
Salt and freshly ground black pepper
Stock	400ml	1 litre
Cornflour	2 tbsp	5 tbsp
Milk	4 tbsp	9 tbsp

Method

In a pan, gently fry the onions in the butter until softened but not browned. Cube the turkey meat and add to the pan. Add the remaining ingredients, except the milk and cornflour, and bring to the boil. Transfer all the ingredients to the ceramic pot. Place the ceramic pot in the slow cooker base unit. Place the lid over the slow cooker. Cook for approximately 4-6 hours. Remove the bouquet garni and lemon half an hour before serving. Pour the liquid into a pan. Blend the cornflour with the milk and pour into the pan. Stir well and leave to thicken.

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