Recipes.
Roast Chicken
1 size 16 chicken butter, melted parsley, finely chopped paprika
Stuffing: 2 cups fresh breadcrumbs
1/3 cup crushed pineapple, drained
1 rasher bacon, rind removed and finely chopped
4 shallots, finely sliced
1 egg, lightly beaten
1 teaspoon mixed herbs
1.Combine all ingredients for stuffing. Place into cavity of chicken and truss.
2.Pat chicken dry and place into the Slow Cooker. Brush chicken with butter and sprinkle with parsley and paprika. Cover and cook on Low for 7 - 9 hours or High for 4 - 5 hours.
Easy Chicken with Mushrooms and Cream Serves 6
6 chicken thigh pieces (skin removed if desired)
300g mushrooms, sliced
1 can condensed cream of chicken soup
1 cup sour cream
1/2 cup dry white wine
1 teaspoon paprika
1.Place chicken in the Slow Cooker. Top with mushrooms.
2.Combine soup, sour cream and wine. Pour over mushrooms.
3.Sprinkle paprika over chicken. Cover and cook on Low for 6 - 8 hours or on High for 4 - 5 hours.
Note: If cooking on High, do not add the sour cream until the last 30 minutes of cooking. Serve with pasta shells.
SEAFOOD
Seafood Hot Pot | Serves |
1 blue swimmer crab, cut in half and claws cracked
500g mussels, cleaned
500g squid rings
500g green King prawns, peeled with tails intact
250g scallops
1 tablespoon oil
2 cloves garlic, peeled and crushed
2cm piece ginger, peeled and finely grated 3 onions, peeled and sliced
1/2 cup water
1 cup dry white wine
2 x 425g can tomatoes, undrained
4 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1/2 teaspoon chilli powder or 1 chilli, finely chopped (reduce quantity if desired)
4 tablespoons chopped parsley
1.Prepare seafood
2.Heat oil in a frypan. Add garlic, ginger, onions and lightly saute until onion is tender.
3.Place onion mixture, seafood and remaining ingredients except parsley into the Slow Cooker.
4.Cover and cook on Low for 4 - 5 hours or on High for 2 - 3 hours.
5.Serve sprinkled with parsley and crusty bread.
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