Recipes (continued)
Roasting Chicken
Wash chicken and pat dry. Stuff if desired and truss. Place chicken into the slow cooker and cover.
Approximate cooking times:
Low | 11/2 - 21/2 hours per 500g |
High | 1 - 11/2 hours per 500g |
Dot with butter and sprinkle with paprika to add extra colour.
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 leaving tails intact
250g scallops
1 tablespoon oil
2 cloves garlic, crushed
2cm piece ginger, finely grated 3 onions, sliced
1/2 cup water
1 cup dry white wine
2 x 425g can tomatoes, undrained
1/3 cup tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1/2 teaspoon chill powder or 1 chilli, finely chopped (reduce quantity if desired)
1/3 cup chopped parsley
1.Prepare seafood.
2.Heat oil in a frypan pan. Add garlic, ginger, onions and lightly sauté 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
5.Serve sprinkled with parsley and crusty bread.
Lemon Honey Chicken Casserole | Serves |
1kg chicken drumsticks
2 cloves garlic, finely chopped
1 large onion, cut into eight wedges
6 green onions, cut into 2cm pieces
4 celery sticks, cut into 2cm pieces zest of 2 lemons, cut into thin strips 3/4 cup chicken stock
1/3 cup honey
1.Toss chicken in flour.
2.Heat oil in a frypan. Add chicken and brown all over. Place into the slow cooker.
3.Lightly sauté garlic and onion. Add to the slow cooker. Add remaining ingredients. Cover and cook on Low for
4.Serve with fried or boiled rice.
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