Lakeland 17886, Instruction Booklet

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SLOW COOKING RECIPES
WHOLE ROAST CHICKEN
Ingredient Quantity
Sweet paprika 2 tsp
Salt ½ tsp
Cayenne pepper ¼ tsp
Freshly ground black pepper ½ tsp
Dried thyme ¼ tsp
Garlic, clove peeled and finely chopped 1
Butter, melted 1 tbsp
Whole Chicken (up to 2.5kg) giblets etc.
removed, rinsed and dried with kitchen paper
1. Mix together paprika, salt, cayenne pepper, black pepper, thyme and garlic
2. Rub butter into top of the chicken, and then sprinkle on the spice and garlic mix.
3. Place the inner pan from the Lakeland Sous Vide Multi Cooker on the hob on a medium heat.
Add the chicken (breast side down) and cook for 5-6 minutes to give colour to the surface.
4. Replace the chicken breast side up in the inner pot and place it into the outer body of the
multi cooker, put on the lid.
5. Set the temperature to 70ºc and set the time to 7 hours. After 5 hours test the bird by
inserting a sharp knife into the leg of the bird, if it is cooked the juices that are released
should be clear. If not cooked, replace lid and carry on cooking , testing every 30 minutes.
6. Remove chicken to a serving dish and allow to rest for 10 minutes before cutting.
FRENCH ONION SOUP
Serves 4
Ingredient Quantity
Butter 50g
Olive oil 2 tbsp
Onions, halved and thinly sliced 500g
Garlic, cloves peeled and chopped 4
Granulated sugar ½ tsp
Beef stock 800 ml
Dry white wine 200 ml
Salt and freshly ground black pepper
Croutons
Ingredient Quantity
Piece of French baguette cut into four 1cm rounds
Gruyere cheese 75g grated
1. In the inner pan from the Lakeland Sous Vide Multi Cooker, heat the butter and oil on the hob
over a low heat, add onion, garlic and sugar and cook gently for 15 minutes
2. Place the inner pan back in the Multi cooker, add the stock and wine and place on the lid
3. Set the temperature to 70ºc and the time to 4 hours then press start..
4. Season to taste and serve with croutons.
5. To make the croutons: using a hot grill, toast the bread on one side, cover the untoasted side
with cheese and place under the hot grill until melted. Serve on top of each bowl of soup.