Caribbean chicken
3 tbsp | vegetable oil |
2 large | onions, chopped |
3sticks celery, chopped
3carrots, sliced
440g mushrooms, sliced
2red pepper,
400g can sliced peaches
300g can pineapple chunks
8 tbsp cornflour
2.5tsp paprika
2.5tbsp soy sauce
2.5tbsp worcestershire sauce
7 tbsp | malt/wine vinegar |
900ml | boiling water |
Salt and freshly ground black pepper
Fry onions, celery, carrot, mushrooms and pepper in a pan. Add chicken joints and fry until browned all over. Drain peaches, and pineapple, reserving juice, and add them to the pan. To make the sauce blend cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning, boiling water and pour into pan. Bring the sauce to the boil, stirring continuously. Transfer all ingredients to the slow crock pot and place pot into the base unit. Cover with the lid and cook for approx.
Chicken in white wine sauce
8 chicken joints, skinned
65g butter
2large onion, finely chopped
220g mushrooms, sliced
2.5 tbsp cornflour
70cl dry white wine
2 tsp mixed herbs
salt and freshly ground black pepper
2 | egg yolks |
8 tbsp | double cream |
Place the chicken joints and butter in a pan and gently fry until all the juices are sealed in. Add the onion and fry until softened but not browned. Add the mushrooms and cook for a minute on low heat. Blend the cornflour with a little of the wine. Pour the remaining wine into the pot with the blended cornflour, mixed herbs and seasoning. Bring to the boil, stirring continuously until thickened. Transfer all ingredients to the crock pot, place in the base of the slow cooker and place the lid on the slow cooker. Cook for approx.
Chicken and mushroom casserole
8chicken quarters
65g butter 2.5tbsp flour
2large onions, finely chopped
3sticks celery, thinly sliced
450g mushrooms, thinly sliced
2clove of garlic, crushed 880ml chicken stock
salt and freshly ground black pepper
6 tbsp cream (optional)
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 approx.
Fricasse of Turkey
8 turkey portions
2large onions, finely chopped
60g butter
200g mushrooms, sliced bouquet garni
sliver of zest of lemon
salt and freshly ground black pepper 880ml stock
4tbsp cornflour
8tbsp milk
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 approx.
Meat
New England beef
1bouquet garni
1tsp thyme
1tsp | black peppercorns |
6 | shallots |
350g | carrots, sliced |
170g | swede, diced |
Put the beef into a pan and cover with cold water. Add all the remaining ingredients, cover and bring to a simmer. Season well and then transfer all the ingredients to the slow crock pot. Place the crock pot in the slow cooker base. Place the lid over onto the slow cooker. Cook for approx. 5 - 7 hours. Take the beef out of the slow cooker with a slotted spoon and allow to cool for 10 minutes. The cooking liquid can be used as a base to make gravy. Cut the beef into slices and spoon a little of the cooking liquid over. Serve with vegetables and garnish with fresh parsley.
IMPORTANT
When buying a joint of meat, make sure that it will fit the slow cook pot. It should fit into the crock pot so that when it is covered with liquid it will still be 2.5cm below the rim of the pot. The joint must not stick out above the rim and there should be enough room to cover the meat with water. The shape of the meat is just as important as the weight.
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