Koolatron CZ01, Instruction Manual

Page: 7 / 8

12
RECIPES
TURKEY HOT-POT
TURKEY HOT-POT
INGREDIENTS
700g 1-1/2 lbs boneless turkey breast
225g 8ozs carrots
225g 8oz swede
225g 8ozs turnip
3 sticks celery
1 large onion
1 large leek
14ozs canchopped tomatoes
450ml 3/4 pint chicken stock
2 tsp fresh thyme (or 1 teaspoon of dry thyme)
2 tbsp fresh parsley
900g 2lb large potatoes
1 tbsp olive oil
25g 1oz butter
salt and freshly ground black pepper
METHOD
1. Cut the turkey breasts into cubes. Heat oil and fry turkey in a
large frying pan over moderate heat for 5 minutes.
2. Transfer turkey to Czech cooker, leaving oil in frying pan.
3. Thinly slice onion, carrots, swede, turnip, celery and leek.
Fry these in the oil remaining in frying pan and cook for approx
2-3 minutes, turning continuously.
4. Stir in flour. Add canned tomatoes, stock and herbs, season to
taste and bring to the boil.
5. Transfer mixture to Czech Cooker and stir with the turkey.
RECIPES
TURKEY HOT-POT (cont.)
TURKEY HOT-POT (cont.)
6. Peel potatoes, thinly slice, and then arrange potato slices to
cover the top of the turkey and vegetables, starting from the
outside and working inward. Dot with little bits of butter.
7. Cover with 2 layers of foil, switch on Czech cooker on
setting 3
, cook for 1 hour and 15 minutes.
8. Remove foil and cook for further 20 minutes.
Check liquid level throughout cooking and add more stock if
required.
13