48790 MUK Rev1 1/5/08 15:55 Page 9

Chicken and mushroom casserole

 

2.5 litres

 

 

Chicken quarters

4

 

 

Butter

30g

 

 

Flour

2 tbsp

 

 

Onions, finely chopped

1 large

 

 

Celery, thinly sliced

3 sticks

 

 

Mushrooms, thinly sliced

250g

 

 

Clove of garlic, crushed

1

 

 

Chicken stock

375ml

 

salt and freshly ground black pepper

 

 

Cream (optional)

4 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 slow crock pot and place pot in the base unit. Place lid on the slow cooker. Ensure that the chicken and vegetables are immersed. Cook for approximately 4 1/2 - 6 1/2 hours. Before serving, stir in the cream.

Fricasse of Turkey

 

2.5 litres

 

 

Turkey portions

4

 

 

Onions, finely chopped

 

 

1 large

 

 

Butter

30g

 

 

Mushrooms, sliced

125g

 

 

Bouquet garni

 

 

 

Sliver of zest of lemon

 

 

Salt and freshly ground black pepper

 

 

Stock

400ml

 

 

Cornflour

2 tbsp

 

 

Milk

4 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 crock pot. Place the crock pot in the slow cooker base unit. Place the lid over the slow cooker. Cook for approximately 3 1/2 - 5 1/2 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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Morphy Richards 48790 manual MUK Rev1 1/5/08 1555