Kambrook KSC700, Instruction Booklet

Page: 12 / 14

22 23
Meatballs in Creamy Mushroom
Serves 4-6
Mushroom Sauce
3 x 440g cans mushrooms in butter sauce
2 cups/750ml beef stock
¼ cup/40g flour
½ cup/125ml sherry
1 teaspoons paprika
1 ½ cups sour cream
Meatballs
1.5kg minced beef
400g pork mince
2 x 60g eggs, lightly whisked
¼ cup parsley, chopped
Salt and pepper, to taste
2 ½ cups/315g fresh breadcrumbs
1/3 cup/84ml olive oil
2 tablespoons/40g butter
1.
Mix all ingredients for meatballs
together in a bowl and shape into
tablespoon sized balls. Place the
removable cooking pot onto a
stovetop and turn to a medium heat.
Heat oil and butter and lightly fry
meatballs. Set aside.
2.
Place all the mushroom sauce
ingredients except sour cream into the
removable cooking pot and stir well
until combined, add meatballs and
cover with lid.
3.
Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours. At 15 minutes before
serving, switch to HIGH setting and stir
in the sour cream.
4.
Serve with spaghetti or penne pasta.
Chicken Parisienne
Serves 4-6
8 chicken breast fillets
Salt and pepper, to taste
2 teaspoons paprika
2 tablespoons/40g olive oil
1 tablespoons/20g butter
1 ½ cups/375ml dry white wine
2 x 440ml cans cream of chicken soup
2 x 440g can sliced mushrooms, drained
1 cups sour cream
1.
Sprinkle chicken breasts lightly with
salt, pepper and paprika. Place
the removable cooking pot onto a
stovetop and turn to a medium heat.
Heat oil and butter and lightly fry the
chicken pieces.
2.
Mix together wine, soup, mushrooms
and sour cream. Pour over chicken
breasts, sprinkle with paprika and
cover with lid.
3.
Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5
4.
Serve with steamed seasonal
vegetables.
NOTE: If cooking on HIGH, do not
add sour cream until the last 30
minutes of cooking time.
Glazed Corned beef
Serves 4-6
2 bay leaves
1 large onion, sliced
2 strips orange peel
6 cups/1 ½ litres water
2 kg corned beef
10 whole cloves
Glaze
½ cup orange juice
½ cup/190g honey
2 tablespoons dijon mustard
1.
Place bay leaves, onion, orange
peel and water into the removable
cooking pot and mix well. Add corned
beef with the fat side facing upwards
and cover with lid.
2.
Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours or until tender.
3.
Remove meat from the liquid. Score
(cut) the top of the corned beef
in criss-cross diamond or triangle
shapes. Insert cloves into the centre
of each diamond if desired. Place
corned beef on an oven proof platter.
Mix the glaze ingredients together
until smooth then spoon over the
corned beef. Bake in a preheated
oven at 200ºC for 20-30 minutes,
basting occasionally with glaze.
4.
Serve hot or cold.